Hello folks! Boy, it seems to be raining every day these days. It hasn’t been so much that it has had a negative affect on the crops, rather they are growing vigorous and lush with the rain and warm weather. All EXCEPT for the strawberries. Since the berries have been wet for days on end, they simply are rotting on the vine. Strawberries do not have a skin, which makes them so tender and delicious, but also so tender and vulnerable. Extended wetness equals rotting, no way around it unless they were grown in a greenhouse under cover to protect from the rain. So, we don’t have many at all this week, and the few we have will not store long, so, full shares, eat them up! There still are some green berries on the plants, so if the rain subsides, we may have some next week, it not, this is probably all she wrote for them this year. Strawberries are usually around for a few weeks anyhow, so this weather is cutting us a week or two short of what already is a short but sweet season for them. That’s okay, we have lots of yummy other stuff this week and on the way for your enjoyment J I have provided some prep and storage information along with recipes below.
The potatoes look great this year, and we are excited for our annual CSA work day to harvest them coming the end of June beginning of July. Every year we invite CSA members and their families to come out to the farm on a Sunday afternoon to help search for the little nuggets. It is easy and fun for kids, to play in a HUGE sand box and look for treasures. It is also a nice opportunity for folks to get to tour the farm. I will keep you updated on when the Sunday will be as we get closer to the time. The potatoes decide for us! As always, let me know if you have any feedback, thoughts or concerns. Or need any recipe or cooking ideas. I love to hear from you! Elise.
Sugar Snap Peas have sweet edible pods and peas. To prepare remove the stem and pull down along the pod, removing any strings on the sides. Refrigerate in a plastic bag for 4-5 days, although storing them for any length will sacrifice some of their sweet flavor and crisp texture.
Scallions: Eat the whole thing, white and green, yum!
Beets and Carrots: Remember to remove the tops if you plan to store them for some time, the tops such moisture form the roots making them rubbery. The roots de-topped will hold for weeks in a plastic bag in the refrigerator.
Garlic Stir-Fried Snap Peas: From Asparagus to Zucchini: A Guide to Farm Fresh, Seasonal Produce from the Madison Area Community Supported Agriculture Coalition.
3 cups sugar snap peas
1 T olive oil
2 large garlic cloves, minced
2 t fresh lemon juice
Salt and pepper to taste
Heat a skillet with oil. Stir in garlic. Add peas, cook and stir 2-4 minutes on medium heat. Remove and sprinkle on lemon juice, and salt and pepper. Serve over rice.
Shredded Beet Salad: Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
2 cups beets (cooked and shredded).
3 T olive oil
2 T lemon juice
2 T onion (chopped)
1 T sugar
½ t salt
Pepper to taste
Mix together and chill
Simplest Shredded beet-carrot salad: Combine equal portions of shredded carrots and shredded beets and a handful of chopped parsley. Dress with oil and vinegar.
One head Green Boston Lettuce
One head Green Boston Lettuce