May 11, 2016, Week 3

What’s growing on?
Hello, Members! As you can see we have lots of lovely greens right now, they and the cauliflower LOVED the rain. Strawberries……not so much. We had to throw out about 2/3rds of the fruit during each picking this past week. It is lovely to have a break from the rain! Let’s all do our NO rain dance for the rest of the week since we are nervous for the scattered showers that are predicted for the next few days. With the rain comes lots of weeds and it is just now starting to dry off enough to hoe them. It is also just now starting to dry off enough to prepare beds to plant, as we missed our weekly seeding and transplanting next week and are anxious to get things in the ground.

We are predicting some pretty carrots for next week’s CSA, as well as broccoli and perhaps more spring onions. We may have sugar snap peas, although we are a bit concerned about how they are growing this season. Since we trellis them, we could not protect and cover them during our two early April hard freezes. Do you remember those? We had been having very warm weather, even some 80 degree days, then BAM, low 20’s at night twice in one week around the second week of April. The warm temperatures made everything very lush and even more susceptible to the cold nights. The peas looked a bit rough after that week yet seemed to bounce back, although now I am wondering if it affected them more than we thought. The vines are shorter and producing less fruit than normal, so while we will have some, we are a bit nervous as to how much.  Stay tuned!

That’s all for now! We hope you enjoy everything and as always let us know if you have any feedback, thoughts or concerns.
All the best,
Elise, Beth, Avery, Meredith and Eric

Recipes:

Cheese-Crusted Roasted Cauliflower

1 tablespoon olive oil
1 medium head cauliflower (about 2 pounds), trimmed and broken or cut into 3/4-inch pieces
2 cups minced onion
1/4 cup grated sharp cheddar or shredded Parmesan
1/4 teaspoon salt
Black pepper

1. Preheat the oven to 400F, with a rack in the center position. Line a baking sheet foil and slick it with the olive oil.
2. Arrange the cauliflower pieces on the sheet and sprinkle them with the minced onion. Roast for 15 minutes, then shake the baking sheet and/or use tongs to redistribute the pieces — gently, so they won’t pop off the baking sheet.
3. Roast for another 5 to 10 minutes, until the cauliflower is becoming uniformly golden, then push everything together in the center of the baking sheet, keeping it a single layer. Sprinkle evenly with the cheese.
4. Roast for 10 or so minutes longer, or until the cheese is thoroughly melted, forming an irresistible golden crust. Remove the baking sheet from the oven and season with the salt and pepper.

Chard Gratin

2 pounds chard, including half of the stems
4 tablespoons unsalted butter
1 onion, finely chopped,
sea salt and freshly ground pepper
1 cup fresh bread crumbs
1 garlic clove, minced
3 tablespoons chopped dill or parsley
1 tablespoon flour
1 cup milk or cream
1 cup crumbled fresh goat cheese

1. Separate the leaves and chard stems. Wash the leaves in plenty of water, then coarsely chop them. Dice the small stems into small pieces.
2. Melt half the butter in a wide skillet over medium heat. Add the onion and chard stems and cook, stirring occasionally, until the onion has begun to brown a bit, about 20 minutes. Add the chard leaves, sprinkle with 1 teaspoon salt, and cook until they are wilted and tender, another 10 minutes.
3. Meanwhile, preheat the oven to 400F and lightly oil a 2-quart gratin dish. Melt half the remaining butter in a small skillet and add the bread crumbs, garlic, and dill. Cook, stirring for about a minute, then scrape the crumbs into a bowl and return the pan to the heat.
4. Melt the last tablespoon of butter, stir in the flour, then whisk in the milk. Simmer for 5 minutes, season with 1/2 teaspoon salt, and add to the chard mixture. Add the cheese, then taste the mixture, correct for salt, and season with pepper.
5. Pour the mixture into the prepared dish and cover with the bread crumbs. Bake until heated through and golden on the surface, about 25 minutes. Let settle a few minutes before serving.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Beets

1 bunch

Plastic bag, crisper drawer. Remove the greens and store in a separate bag from the roots in order to store the roots for an extended period (the greens take moisture from them).

An easy way to prepare beets is to heat your oven to 400 degrees, wrap the beets in tin foil and roast for as long as it takes for them to be soft and easily pierced with a fork. Remove from oven and allow to cool. Peel the skin off, at this point it comes off easily just by rubbing with your fingers. Now you can chop the beet and eat as is or add to any recipe. The roasting really brings out the beets natural sweetness. Remember to eat your beet greens as well! You can treat them as you would spinach or Swiss Chard as they are in the same family and taste similar.

Strawberries

1 pint

Remove from the paper bag and store in the pint in the refrigerator.

Wash and cut right before use only as this will shorten their shelf life.

Cauliflower

1 head

Plastic bag, crisper drawer

*See recipe below!

Head Lettuce

1 head

Plastic bag, crisper drawer

 

Chard

1 bunch

Plastic bag, crisper drawer

*See recipe below!

Tatsoi

½ lb.

Plastic bag, crisper drawer

An Asian green excellent raw or sautéed with olive oil and garlic.

 

Full Share

Quantity

Storage Info

Notes

Strawberries

1 pint

Remove from the paper bag and store in the pint in the refrigerator.

Wash and cut right before use only as this will shorten their shelf life.

Cauliflower

1 larger head

Plastic bag, crisper drawer

*See recipe below!

Head Lettuce

1 head

Plastic bag, crisper drawer

 

Chard

1 bunch

Plastic bag, crisper drawer

*See recipe below!

Tatsoi

½ lb.

Plastic bag, crisper drawer

An Asian green excellent raw or sautéed with olive oil and garlic.

Cabbage

1 head

Plastic bag, crisper drawer

 

Boc Choi

1 bunch

Plastic bag, crisper drawer

 

Spring onions

1 bunch

Plastic bag, crisper drawer

These are young onions, eat them like scallions, you can eat the greens and the white part.