May 16 2012, Week 5

Recipes, Produce and Storage Information:

A note about last week’s share:
I forgot to mention that in the process of harvesting, washing, spin drying and bagging the spinach, some of it became a bit shredded. With all of the rain we have been getting, the leaves were very tender and brittle.

Sugar Snap Peas: These are not shelling peas, thus the pod and pea are both meant to be eaten. You can cut the top stem off and pull down to de-string the pod in the process.

Cauliflower: Two words: Roasted Cauliflower. It’s all the rage. You can try the recipe below or simply roast the cauliflower on its own with a little oil, salt and pepper. Keep the head in the bag in the refrigerator for up to one week.

Roasted Cauliflower with Shallots and Golden Raisins
Everyday Food: From the Kitchens of Martha Stewart Living

1 medium head cauliflower, cut into florets
2 large shallots, thinly sliced
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 teaspoons Dijon mustard
1 cup fresh breadcrumbs
¼ cup golden raisins

Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower and shallots with 2 tablespoons oil; season with salt and pepper. Roast 10 minutes. Meanwhile, in a medium bowl, whisk together mustard and 1 tablespoon oil, then stir in the breadcrumbs and raisins. Sprinkle breadcrumb mixture over cauliflower and roast until breadcrumbs are golden brown and cauliflower is tender, about 10 minutes.

Beets: We have so many gorgeous beets growing right now that we just couldn’t resist giving them to you all again! We will take a break from giving them to folks next week so as not to overwhelm anyone. Keep in mind that these roots will store for a long time, so don’t feel too pressured to eat them ASAP. Check last week’s newsletter online at elysianfarm.com for beet recipes, as well as the newsletter from Week 2.

What's growing on???

Rain! Rain? Rain……Rain. It is raining as I write the newsletter this early Wednesday morning. My thoughts are jumping ahead, wondering if it is just a passing shower or if it has set in for the morning……or the day?! Time to check the radar on my phone. Although most of the produce for the CSA is harvested, bunched, weighed, washed, bagged and stored in our walk in cooler on Tuesday’s, we have saved a second harvest of the Sugar Snap Peas for this morning. They grow quickly this time of year, and we want to give you as many as possible! They are a popular crop and only around for a few weeks each spring. We haven’t had to suit up and work in a full on rain yet this year, but are happy to do so. With the hood of the raincoat over my head and the pounding of the rain on it, I will be unable to communicate easily with the girls as I work. I am sure I will find myself getting lost in my thoughts (and the seven foot tall pea vines) as I work. It will be nice. I don’t mind it, so long as it is not cold AND wet, and the girls (Whitney and Beth) are troopers.

In other news, we are happy that our crops look so healthy and that the summer crops are starting to appear so early. Summer Squash is here and tender and gorgeous! Cucumbers are on their way and the Tomato plants are HUGE. Seriously. Four feet tall at this point. The peppers, eggplant, and winter squash are all in the ground as of last week. Next week, sweet potatoes go in with the hopes of an early harvest in August. Planting, weeding and harvesting. That’s what it’s all about!

What to look forward too.....
Well, we will have more wonderfully sweet carrots, lettuce will be back, Green Cabbage will appear, and more Sugarsnap peas, cauliflower and summer squash!
Thanks! Elise.

What's in the box?

Full Share
Crop Amount  
 

Cauliflower (2-3 lb. head)*see recipe

Carrots (one bunch orange)

Sugar Snap Peas (1 lb.)

Summer squash and zucchini (2 lb.)

Beets (one bunch)

Strawberries (one pint)

Parsley (one bunch)

Broccoli 1 lb.

Half Share
Crop Amount  
 

Cauliflower (1-2 lb. head)*see recipe

Carrots (one bunch orange)

Sugar Snap Peas (1/2 lb.)

Summer squash and zucchini (1 lb.)

Beets (one bunch)

Parsley (one bunch)

Broccoli (1/2 lb.)