May 13, 2015, Week 4

What’s Growing on?
We had hoped to have broccoli, cauliflower, carrots, peas and more yummy and new crops this week, yet find ourselves literally a couple of days short on maturity for them all.  You can look forward to all the glory of May’s harvest in next week’s box as we will have all of these new items for you to enjoy. 

We are moving at full speed on the farm this week, taking on extra hours just to keep up. We planted our winter squash on Tuesday, a quarter acre’s worth, then seeded more green beans and basil, then onto planting our third succession of cucumbers, cantaloupe and watermelon today.  We need to hoe our previous plantings of melons as well before they start to vine out and cover the ground.  We will be busy trellising tomato plants as they are getting to be a few feet tall at this point.  Summer is just around the corner at the farm!! All the while we are drawn back to the ever bearing strawberry patch which seems to have gone from zero to sixty this week. The five of us spent almost four hours harvesting strawberries Tuesday afternoon!  A crop that deserves all of the attention it receives.

Below is a picture of our second, third and fourth plantings of broccoli and cauliflower.  These plants should keep us all fed for the next month!

Recipes!

Mixed Greens Gumbo

¼ cup vegetable oil
¼ cup flour
3 yellow onions, chopped
3 celery ribs, chopped
1 green bell pepper, cored, seeded, and chopped
4 garlic cloves, thinly sliced
1 tbsp Tabasco sauce
1 tsp cayenne pepper
3 lbs mixed greens such as spinach, turnip greens, beet greens, boc choy or cabbage
1 cup chopped, fresh flat-leaf parsley
kosher salt and freshly-ground black pepper
2 tbsp filé powder

Heat the oil in a large soup pot over medium heat. Add the flour and cook, stirring constantly with a wooden spoon until deep golden brown, about 12 minutes. Add the onions, celery, bell pepper, and garlic and cook, stirring often, for 8 to 10 minutes.

Add 8 cups of water to the pot and stir to mix well. Add the Tabasco sauce and cayenne pepper and bring to a boil. Add the mixed greens, parsley, and salt and pepper to taste. Reduce the heat to medium-low and simmer, stirring occasionally, until the greens are very soft and the water is absorbed, about 1 hour or less depending on greens. Stir in the filé powder. Taste and adjust the seasonings, if necessary.

Bok Choy, Carrot, and Apple Slaw

1 bunch bok choy
Coarse salt and fresh ground pepper
1 apple, peeled and cut into matchsticks
2 large carrots, shredded
3 T fresh lemon juice
1 T vegetable oil
1 t finely grated peeled fresh ginger

Rinse the bok choy under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with 1 teaspoon salt. Toss to coat. Top with a plate that fits inside the colander; weight with a heavy object (such as a skillet or canned good). Set aside in sink to drain.
In a large bowl, mix apple, carrots, lemon juice, oil, and ginger. Add bok choy; season with salt and pepper. Toss and serve.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Strawberries

1 pint

Refrigerator

 

Spinach or 2nd strawberry pint

½ lb. or 1 pint

Refrigerator

Everyone who didn’t get strawberries last week received two this week, while those who didn’t receive spinach last week did this week.

Cabbage

One smaller

Plastic bag, crisper drawer in refrigerator

 

Green garlic

One

Plastic bag, crisper drawer in refrigerator

The last of the year!  What remains in the ground will turn into heads that you will receive later this summer.

Bok choy

1 bunch

Plastic bag, crisper drawer in refrigerator

*See Recipe Below

Red Boston Lettuce

1 head

Plastic bag, crisper drawer in refrigerator

 

 

Full Share

Quantity

Storage Info

Notes

Strawberries

2 Quarts

Refrigerator

 

Cabbage

1 larger head

Plastic bag, crisper drawer in refrigerator

 

Green Garlic

2 stalks

Plastic bag, crisper drawer in refrigerator

The last of the year!  What remains in the ground will turn into heads that you will receive later this summer.

Bok choy

1 bunch

Plastic bag, crisper drawer in refrigerator

*See Recipe Below

Beets

1 bunch

Plastic bag, crisper drawer in refrigerator

The greens can be sautéed with olive oil and green garlic. Remove from roots and place in separate bag for extended storage.

Green Boston Lettuce

1 head

Plastic bag, crisper drawer in refrigerator

 

Turnips

1 bunch

Plastic bag, crisper drawer in refrigerator

The greens can be sautéed with olive oil and green garlic. Remove from roots and place in separate bag for extended storage.