In this Issue:
Specifics on Each Item Including Storage Information:
Cutting Celery: Is an herb that can be used where celery flavor is sought after, like sautéed with onions as a soup base. Its leaves can also be used raw in a salad: a classic lettuce salad, a rice or pasta salad, etc. It has a true celery flavor and as long as that flavor doesn't disrupt the rest of the dish, cutting celery leaves can be used in most places Italian parsley is used. See below for recipe.
Beets (Regular and Chioggia: Chioggia beets are an heirloom variety of beet has cylindrical white and red circles on the inside. It is very pretty and tasty. Both kinds of beets will store longer if you remove the greens from the roots and bag them separately. Don’t forget to eat the greens like you would Chard or spinach. You can sauté them up nicely with your green garlic and olive oil.
Green Garlic: This is garlic at its immature stage. It is a novel item because it is only available in the spring. You can eat the entire thing, white tip and green stalk. With a uniquely milder flavor than head garlic, green garlic can be enjoyed raw or cooked. Store in a plastic bag in your refrigerator for weeks.
Strawberries: You can return the pints that the berries came in to your pick up location and we will re-use them. I have actually found my berries to last a good few days washed, caps removed, sliced in half, and put in a Tupperware container in the refrigerator. In the paper bag they will continue to mature, so do remove them from that at least.
What’s Going on at the Farm?
Dry and hot, what a nice change! The strawberries sure like it, two weeks late and here with a bang – we sure welcome them. We seem to have gone from April weather to June weather in just a few days though. This is a very, very odd weather year. If these high temps continue, it could be pretty hard on the spring crops. We will be fighting bitter lettuce this week with lots of irrigating, as any amount of dry time in temperatures over 85 degrees causes it to turn bitter. Greens in general don’t like this weather, but we can have it both ways, cool and rainy like the last couple weeks for the greens, or hot and dry for the strawberries. At least something always wins with a diversified farm! The heat means things are growing very quickly, and we have a lot for you this week as you can see, as well as to come. Next week we will have cauliflower, carrots, spinach, strawberries, lettuce, beets, and more! The sugar snap peas are starting to form little pods and will be ready if not next week the week after. Yay, spring!
We have lots to do the next few weeks, with four days delegated to harvesting each week now that strawberries are in, we only have one day to do all the work we need to. Luckily we have had time to prepare for this and done as much work as we could up till this point. The big jobs for the next two weeks are to prepare beds for both the winter squash and second tomato planting. Luckily we have a strong crew this season, as I have mentioned, who are up for the challenge!
I forgot to mention last week that we snuck some arugula into some of the boxes of those who requested it. When we asked about your veggie preferences, we were surprised that 93 of the 132 members said they would like to receive arugula. We have put more of it in some of the boxes this week, and there will be more next so that all who requested it will receive it at least once. Keep an eye out! I also keep forgetting to mention that if you would like to request herbs on any given week for your share box just email the farm by Monday night. Right now we have plenty of dill, cilantro, cutting celery and parsley.
Again, let us know if you have any thoughts, concerns or feedback! We love to hear from you.
Elise, Beth , Hannah and Lacey.
Marinated Beet Salad
From The Art of Simple Food by Alice Waters
Beets of different colors make a very beautiful salad. Dress the red ones separately so their color doesn’t bleed all over the others.
Trim the greens to ½ inch from:
1 pound beets
(red, Chioggia, golden, or white)
Wash thoroughly. Put them in a baking dish with a little water (enough to cover the bottom of the dish to a depth of 1/8 inch) and sprinkle with:
Cover tightly and bake the beets in a 350 degrees F oven until they can be easily pierced with a sharp knife, 30 minutes to 1 hour, depending on their size. Uncover and cool. Cut off the tops and roots and slip off the skins. Cut the peeled beets into small wedges or 1/4 –inch dice and sprinkle with:
1 tsp vinegar (red wine, sherry, or white wine vinegar)
Let stand for a few minutes to allow the beets to absorb the flavor. Taste and add more salt or vinegar as needed. Toss with:
1 to 2 tsp extra-virgin olive oil
Serve alone, or with other salads.
Cool Ideas and Ways to Handle Kohlrabi
From From Asparagus to Zucchini: A Guide to Farm Fresh Seasonal Produce (3rd ed) by Madison Area Community Supported Agriculture Coalition
Spicy Turmeric-Scented Kohlrabi
From Roots by Diane Morgan
1 tbsp canola or other neutral oil
2 large garlic cloves, minced
2 tbsp peeled and minced fresh turmeric
¼ tsp red pepper flakes
1 lb kohlrabi, trimmed and peeled, cut in half crosswise, and sliced into half-moons 1/8 inch thick
1 tsp kosher or fine sea salt
¾ cup water
1. In a large sauté pan, heat the oil over medium heat and swirl to coat the pan bottom. Add the garlic, turmeric, and red pepper flakes and sauté until the garlic is soft but not brown, about 30 seconds. Add the kohlrabi, sugar, and salt and cook, stirring constantly, for 2 minutes. Add the water and bring to a boil. Reduce the heat and maintain a slow simmer, cover, and cook until the kohlrabi is tender, about 15 minutes.
2. Uncover the pan, raise the heat to medium-high, and cook, stirring frequently, until the sauce thickens to a glaze, about 5 minutes. Taste and adjust seasoning. Serve immediately.
Pink Risotto with Cutting Celery
1 largish bunch of cutting celery
1 Tbs. extra virgin olive oil
3 green garlic stalks, cleaned as leeks and chopped, discarding the dark green leaves
1 Tbs. chopped Italian parsley
3 canned tomatoes, seeded and chopped
salt and freshly ground black pepper to taste
6 cups chicken broth or vegetable broth
3 Tbs. unsalted butter, divided
2 cups Arborio rice
1/4 cup freshly grated Parmesan cheese, plus additional for table
Finely dice the celery stalks and leaves, (reserving a few of the leaves), by cutting the stalks lengthwise into thin strips, then bunching the strips together and cutting them crosswise. In a small saute pan, combine the olive oil, garlic, and parsley. Cook over low heat for 2 to 3 minutes, until garlic is opaque. Add the tomatoes and salt and pepper to taste. Cover over medium-low heat for about 5 minutes. Set aside off the heat. Bring the broth to boil in a saucepan. Turn off the heat and keep on the stove with the lid on. Melt 2 tablespoons of the butter in a medium, heavy-bottomed saucepan. Add the diced celery and leaves, except for the reserved leaves, and toss in the butter. Cook over low heat for about 5 minutes. Add the tomato sauce and cook for another 5 minutes. Add the rice and stir to coat the grains. Let cook for 1 to 2 minutes. Add enough broth to just cover the rice and celery and bring to a simmer. Keep the lid partially on the saucepan and stir often, until the broth is absorbed. Continue adding broth, just enough to cover, and stir frequently, until the rice is al dente and the risotto is creamy and liquid. This should take approximately 18 minutes. In the final few minutes of cooking, stir in the remaining celery leaves. Off the heat, stir in the remaining tablespoons of butter and the grated Parmesan cheese. Taste for salt and add more if necessary. Grind a little black pepper over the top and stir again. Serve in shallow pasta bowls with extra grated Parmesan cheese at the table.
Gremolata: A Traditional Italian Condiment (Parsley)
From Asparagus to Zucchini by the Madison County CSA Coalition
Makes 2/3 cup
2/3 cup finely chopped fresh parsley
2 cloves garlic, minced
1 ½ tablespoons grated lemon zest
Mix all ingredients. Let stand at least 30 minutes to allow flavors to blend. Use to top baked potatoes, broiled chicken, or any mild flavored baked fish.
Farfalle Pasta with Turnips and Their Greens
From Roots by Diane Morgan
Serves 4 to 6
2 bunches baby turnips with greens attached
1 lb. Farfalle pasta
1/4 cup olive oil
8 olive oil packed anchovy fillets, rinse, blotted dry, and minced
4 large garlic cloves, minced
2 tbsp chopped fresh flat leaf parsley
Freshly grated Parmesan cheese
1. Trim off turnip greens. Trim turnips and cut into wedges 1/2 inch thick; set aside. Trim away the thick fibrous portion of the stems from the greens and remove any wilted or spotted leaves. Stack the greens and chop crosswise into pieces about 2 in wide. Rinse the green in a couple of changes of cold water and dry in a salad spinner.
2. Fill a large stockpot two thirds full with water, add 1 tbsp salt, and bring to a boil over high heat. Add pasta and stir. Cook 11 to 12 minutes.
While pasta is cooking, heat the oil in a large sauté pan over medium heat and swirl to coat the pan bottom. Add the turnips roots and 1/2 tsp salt and sauté until the turnips are tender, 6 minutes. Add anchovies and garlic and sauté for 2 minutes longer.
3. When the pasta is ready, drain it in a colander, reserving 1 cup of cooking water. Add the pasta and turnip greens to sauté pan and toss to combine. Add just enough reserved pasta water, a little at a time, as needed to moisten. Divide pasta among warmed bowls and shower with parsley and Parmesan cheese.