May 27, 2015, Week 6

What’s Growing on?
As you can see, Sugar Snap peas are in this week, and in abundance!  These peas edible-podded peas look just like English shell peas with their fully developed peas and pods, yet the pod is edible and sweet unlike traditional shelling peas. While these peas are a much loved treat by many, they require a fair amount of TLC in the garden to produce. The two primary labor inputs for the peas are installing the trellising the vines require to grow, and then harvesting the peas. At planting we pound in T-posts and roll out woven plastic netting to act as a support for the 5-6 foot vines to be. Harvest can be a tad tricky since the peas are the same color as the vines and thus don’t always ‘pop’ out at you as you walk along and search for them. We are excited in particular about this crop as the harvest this week was abundant and relatively fast! The unfortunate thing about growing peas in the South is that they are around for a blink of an eye it feels like, and after these two weeks of deliveries, we are most likely going to be saying goodbye to them for the spring.

Another crop you may have noticed a fond farewell to this week is our beloved strawberries. What a season we have had with those red beauties! This was one of our best seasons ever for growing strawberries in terms of yield and flavor. Some of that we attribute to the dry weather we had during our harvest period since wet conditions breed rot and disease in the plants thus affecting yield. Heat and dry weather also bring out the sweetness in the berries since a lot of water intake by the plants dilutes the sugars in the fruit. So, all in all, thank the weather for cooperating and dishing out those yummy berries, we sure have!

We still have plenty of carrots for you as well as a couple more weeks of beets, broccoli and cauliflower. We should see cucumbers next week for those delicious summer cucumber salads, and down the road a bit, tomatoes in three weeks or so. Summer is right around the corner, although yesterday working outside it sure felt like it was on top of us ;) 

That is all for now!  Please let us know if you have any thoughts concerns or questions as we love to hear from you. 
Elise, Beth, Trish, Shelley and Lauren

Recipes!

Gingered Sugar Snap Peas
Serves 4
1 T vegetable oil
1 lb sugar snaps, strings removed
1 piece (1 inch) peeled fresh ginger, finely chopped (~1 T)
Coarse salt & fresh ground pepper

  1. In a 12-inch skillet, heat oil over medium high. Add the sugar snaps and ginger. Cook, stirring occasionally, until the snaps began to brown, about 5 minutes.
  2. Add ¼ c water; reduce heat to medium. Cook, stirring and scraping up the ginger from the bottom of the skillet with a wooden spoon, until the snaps are crisp-tender, about 2 minutes. Season with salt and pepper.

 

Carrot-Cumin Slaw
Serves 4
¼ head green cabbage, shredded
3 carrots, coarsely grated
1 jalapeño chile, seeded & minced
¼ c canola oil
2 T fresh lime or lemon juice
3 T chopped fresh cilantro or parsley
½ t ground cumin
Coarse salt & fresh ground pepper

In a large bowl, combine the cabbage, carrots, and jalapeño. Drizzle the mixture with the oil & lime juice; sprinkle with cilantro, cumin, ¼ t salt, and 1/8 t pepper. Toss well.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Sugar snap peas

1 lb.

Plastic bag, refrigerator

The pod is edible and can be eaten whole.  *see recipe below

Cauliflower

1 head

Plastic bag, refrigerator

Try roasting cauliflower, cut up, mix with olive oil, salt, pepper, lemon juice, and parmesan cheese. Roast in the oven until soft.

Broccoli

1 lb.

Plastic bag, refrigerator

 

Summer Squash or Zucchini

1 lb.

Plastic bag, refrigerator

 

Spring Onions

1 white, 1 red

Plastic bag, refrigerator

You can eat the whole thing, bulb and green stem. 

 

Full Share

Quantity

Storage Info

Notes

Sugar snap peas

1.75 lb.

Plastic bag, refrigerator

The pod is edible and can be eaten whole.  *see recipe below

Broccoli

1.5 lb.

Plastic bag, refrigerator

 

Zucchini

1 lb.

Plastic bag, refrigerator

 

Spring onions

1 white, red

Plastic bag, refrigerator

You can eat the whole thing, bulb and green stem. 

Cabbage

1 large head

Plastic bag, refrigerator

*see recipe below

Carrots

1 bunch orange

Plastic bag, refrigerator

You will want to remove the greens from the roots if you want to store them for a few days. The greens suck moisture from the roots and can make them rubbery. *see recipe below