In this Issue:
Specifics on each item including storage info……
Cauliflower: Ok, I know you have received a lot of cauliflower this year so far, but I know you, and I know you can do it! This is the LAST week of cauliflower, so go out with a bang! I have included below the recipe I posted last week for roasted cauliflower. It really is just great, and I am not a super duper huge fan of cauliflower. I do however, love this recipe (although I cook it for a little longer than they recommend so that the cauliflower is really soft, the way I like it). It also cooks the cauliflower down a bit, so if you feel like you have too much it will make it seem like less. As a side note, if there is any browning on your cauliflower head don’t worry, they are super fresh, they are just very sensitive. Browning can occur from direct sun, from excess exposure to air after harvest, if they wet at all during harvest, or from them being stacked in our harvest bins on top of each other. Very sensitive it is.
Golden Beets: We are so happy with how these have done this year, after many years of failed attempts with this finicky crop. The trick we think is to not push it in the spring, as the seed cannot handle cool and wet conditions like the regular beets can. With these guys as with the others, you will want to separate the greens and put them in their own bag if you want to cook with them. Golden beets are quiet pretty, with a slightly milder flavor than regular beets.
Basil: Basil can be a tricky one for us to store from harvest to delivery for you guys. We do our best to try and prevent any overheating or overcooling that would encourage condensation to form in the bags. If you see moisture in your basil bag, open it up to let it dry out. Or give the basil a new bag. If basil is wet after harvest it deteriorates VERY quickly. Basil also does not like cold temperatures, like below 55. Your refrigerator may be too cool for it, and may cause it to turn brown or black prematurely. Here is what I think you should do: I have had a plastic bag of it on my counter for a week and it looks beautiful still. We keep the house at about 72, so if you have AC, I would recommend basil in the plastic bag on the counter (assuming you have aired it out if there was any condensation in the bag).
Lettuce: This will be your last delivery of lettuce for the spring, so as with the cauliflower, enjoy! Again, we have not washed the lettuce because we don’t want to put wet lettuce in a bag which could lead to rotting. It also is quite hard to dry a whole head of lettuce after it has been dunked as the inside takes a very long time to dry, so long in fact that the outside leaves are usually wilting while the inside is still soaked. We thought better to let you all wash it and prolong the life of the head.
What’s going on at the farm?
Hello folks, hope you all had a nice week. I have to say just one more time, the weather this year has just been so challenging. The rain last week was a bit detrimental, calling up all kinds of weeds it is still too wet to be able to hoe away, delaying plantings, rotting certain veggies, triggering diseases that just love to thrive in wet weather and harass our plants. You have all most likely heard me mention before that we have a big old huge pond that we irrigate from, and because of that I will take a dry year over a wet year any day. Not happening yet!
This week really marks a pretty dramatic transition for us as we say goodbye to a lot of the spring crops and welcome in some of the summer crops. We are done with broccoli, cauliflower and carrots while we have our first basil and cucumbers (for regular shares anyways). Next week we may see some eggplant, and we will for sure see garlic and potatoes. I predict two weeks on the tomatoes, so hopefully the week after next you should see them starting to show up in your box.
Again, let us know if you have any thoughts, concerns or questions. We love to hear from you. All the best,
Elise, Beth, Hannah and Lacey.
Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice
Emeril Lagasse, www.foodnetwork.com
5-6 cups cauliflower florets, about 1 ½ inches in diameter
¼ cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish
-Preheat oven to 500 degrees
-Place the cauliflower florets in a large sauté pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the sauté/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.
Lemon Basil Shortbread Cookies
3 cups flour
1 ½ tsp. baking powder
¼ tsp. salt
23 cup butter, softened
1 cup sugar
1 tsp. vanilla extract
3 Tbsp. chopped fresh basil (preferably lemon or lime)
1 Tbsp finely grated or minced lemon or lime peel
1 cup finely chopped walnuts
Heat oven to 350 degrees. Mix flour, baking powder and salt in a bowl. Mix butter, sugar, vanilla, basil, and lemon or lime peel in separate bowl and beat with an electric mixer until well combined. With mixer set on low speed, slowly add the dry ingredients to the butter mixture. The mixture will be crumbly. Stir in the walnuts. Dump mixture into ungreased 9 x 13 inch pan. Press mixture to even thickness. Bake until edges begin to turn light brown, about 20 minutes- do not overbake. Using a sharp knife, slice shortbread into 2 inch squares while hot. Let cool 10 minutes.
From Asparagus to Zucchini Madison CSA Coalition
Summer Squash Gratin
From The Art of Simple Food by Alice Waters
Preheat oven to 375F. Wash, dry, and trim ends from:
6 medium summer squash, all one kind or a variety, for color
Slice the squash very thin. A Japanese mandoline makes this job easier. Cut into a chiffonade:
Leaves from a few basil sprigs
Arrange a layer of squash in a medium-size baking or gratin dish. It is best if you can make three layers. Sprinkle with the basil chiffonade and:
Fresh-ground black pepper
Repeat with the remaining squash to make two more layers, sprinkling each with basil, salt and pepper. Pour in:
½ cup cream
½ cup half-and-half
The liquid should just come up to the top of the squash. Bake until bubbling and browned on top, about 1 hour. For even browning, press down on the squash with a spatula once or twice while the gratin is cooking.