In this Issue:
Specifics on Each Crop and Storage Information:
Chioggia Beets: 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.
Strawberries: These guys won’t store long this week after all that rain we have had. You will want to remove them from their bags, wash, cut and put them in the refrigerator. We will take the pint containers back.
Cauliflower: Store in the plastic bag in the refrigerator. See recipe below!
Turnips: Store in the plastic bag in the refrigerator. Don’t forget you can eat the greens as well! See recipe below.
Carrots: This week full shares received purple carrots, while regular shares received orange carrots. Next week we will flip that. Removing the green tops will allow carrots to store longer. Keep in the bag in the refrigerator.
What’s Going on at the Farm?
Hello folks! What a week. The weather really has been such a roller coaster ride this year. We were scurrying around last week with irrigation, desperately trying to get enough water on things. Then, bam! We received three inches of rain in two days, which means I can’t help but talk about the strawberries again. Since the berries don’t have a skin, and rest on the ground, the constant contact with moisture quickly causes them to rot. It’s been a rough few days for them to say the least!
All the other crops drank up that water with a thirst, which is why we are so glad we are a diversified farm. No matter what the weather, something usually wins. We have a few big projects that we need to get moving on though that require a bit of dry ground, which, as you can imagine, we don’t have right now. It is time to get those field peas I talked about last year in the ground, along with our (hope to harvest in August) planting of corn. It is also time to plant our large crop of winter squash and our second planting of tomatoes. Lots to do!
Next week you can look forward to more cauliflower, cabbage, carrots, beets, lettuce and….get ready for it…..sugar snap peas. That’s right. Yum.
As always, we love to hear from you so let us know if you have any thoughts, concerns or feedback. Best, Elise, Beth, Hannah and Lacey.
Spinach Strawberry Salad
From Asparagus to Zucchini by the Madison Area CSA Coalition
2 T sugar
2 T red wine vinegar
Minced garlic to taste
Dry mustard to taste
Salt and pepper to taste
¼ salad oil
1 bunched spinach, cleaned and trimmed
1 cup strawberries, sliced or chunked
1 ½ t fresh dill or ½ t dried
Toast sesame seeds in dry skillet or hot oven several minutes, tossing often; let cool. Combine sugar, vinegar and garlic, dry mustard, salt and pepper. Whisk in oil in a thin stream. Toss with spinach, strawberries, dill and sesame seeds.
Cauliflower Salad with Olives and Capers
From The Art of Simple Food by Alice Waters
Trim the leaves and core from:
1 medium cauliflower
Break apart or cut into small florets. Cook until just done in salted boiling water. Drain and let cool.
Stir in a large bowl:
Juice of 1 lemon
Fresh-ground black pepper
3 tbsp extra virgin olive oil
Add the cauliflower and toss with the dressing. Taste and add salt and lemon as needed. Add:
¼ cup olives, pitted and coarsely chopped
2 tbsp chopped parsley
1 tbsp capers, rinsed and chopped
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.