In this Issue:
Specifics on Some Items and Storage Information:
Sugar snap peas: You can eat the shell and the pea inside, as opposed to shelling peas, where you would shell them and eat only the pea inside. Eat them raw, steam them, or throw them in a stir fry. They are very sweet. Keep them in their bag in the refrigerator.
Beets: We recommend separating the greens from the root and placing them in their own plastic bag in the refrigerator. Both the greens and roots will store longer that way, allowing you time to eat and enjoy both. The easiest way I have found to cook beets is to wrap the roots in tin foil and place in the oven at 400 degrees for about 40 minutes to an hour. Take the out, let them cook, and peel the skin (it comes right off when touched at this point, literally, you will see). Ta da, yummy beets to eat!
Carrots: The carrots will store longer if their greens are removed as well. It is up to you if you want to save the greens to eat or not. We have included a recipe for Carrot Top Pesto, and have talked with folks at market who cut them up and throw them in their salad, or add them to a stir fry. If you are going to keep them, put them in a plastic bag in the refrigerator.
What’s going on at the farm?
Hello CSA members! The question is more, what’s NOT going on at the farm (!?), as we are swimming in chores and projects. The spring crops are on the decline, although we are still being kept mighty busy with their harvest. The summer crops are starting to appear, as the first lovely summer squash was harvested today to prove it. You will see them in your box next week. In addition to harvesting, we are busy planting for our late summer harvests. We are putting winter squash, our second planting of tomatoes, corn, field peas and sweet potatoes in the ground all this week. Luckily, although sadly, the strawberries have bid us farewell after a short and sweet season to allow us time to tend to the needed plantings. This is always a busy time of year for us, as we juggle two seasons worth of crops, both spring and summer. Luckily we have a great crew this season to help us through!
Enjoy the bounty this week and let us know if you have any questions, thoughts or concerns. Best, Elise, Beth, Hannah and Lacey
Carrot Top Pesto
From Roots by Diane Morgan
Makes about 2/3 cup
Serve as a dip with crudités, add a dollop on top of bruschetta that has been smeared with fresh goat cheese, or simply toss with pasta.
1 cup/20 g lightly packed carrot leaves (stems removed)
6 tbsp/ 90 ml extra-virgin olive oil
1 large garlic clove
¼ tsp kosher or fine sea salt
3 tbsp pine nuts, toasted
¼ cup/ 30 g freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
In a food processor, combine the carrot leaves, oil, garlic, and salt and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate for up to 2 days.
Carrot Soup with Lemongrass
From Eating Local by Janet Fletcher
Serves Six to Eight
3 lemongrass stalks
3 tbsp unsalted butter
¾ cup thinly sliced shallots
2 pounds carrots, peeled and sliced ½ inch thick
1 ½ quarts chicken or vegetable broth, plus more if needed
Kosher or sea salt
Thinly sliced fresh chives, for garnish
1. To trim the lemongrass, cut off the fibrous, leafy tops and the hard base from each stalk. Cut the trimmed stalks into 3-inch lengths. With the side of a cleaver or a rolling pin, smash the stalks firmly enough to break the fibers.
2. Melt the butter in a large pot over moderate heat. Add the shallots and sauté until softened, about 3 minutes. Add the carrots, broth, and 6 pieces of the lemongrass and bring to a simmer. Taste and add more lemongrass if you don’t perceive a subtle lemony-gingery taste. When you are satisfied that you have added enough lemongrass, partially cover the pot and simmer gently until the carrots are cooked, about 25 minutes.
3. Remove the lemongrass pieces with tongs and let the soup cool slightly. Puree in a blender or food processor until smooth, in batches if necessary. Return the soup to a large, clean pot and thin, if desired, with more broth or with water. Season with salt. Reheat to serve and divide among warmed soup bowls. Garnish each portion with the chives.
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
Â¼ 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.
German Style Apples and Cabbage
From From Asparagus to Zucchini: A Guide to Farm Fresh Seasonal Produce (3rd ed) by Madison Area Community Supported Agriculture Coalition
4 packed cups thinly sliced red or green cabbage (3/4-1 pound)
3 cups peeled, sliced tart apples
1 cup sliced red onion
½ cup apple cider or beer
¼ cup apple cider vinegar
1 tsp caraway seeds (optional)
½ tsp salt
coarsely ground black pepper to taste
Place cabbage, apples, onion, and cider or beer in heavy saucepan or skillet. Cover and cook over medium heat until vegetables become lsightly tender, about 8 minutes. Add remaining ingredients; cook another 7-8 minutes. Add more cider if necessary to keep vegetables from sticking. Serve with ring bologna, bratwurst, kielbasa, or sautéed mushrooms.