Elysian Fields Farm
Wednesday May 21st, 2003
|Broccoli or Sweet Peas|
|Kale or Turnips|
|Beets or Swiss Chard|
| || |
Hello, Hello. Right off, silly me, I just noticed that all this time I have had the wrong website address located on the bottom of the newsletter. The website is actually www.elysianfarm.com, while I mistakingly had typed www.elysianfieldsfarm.com all this time. Sorry! In addition to that, my email was on the blitz this past week, so if anyone tried to send me a message from Tuesday to Sunday, I did not got it.
On to more important things, like the cauliflower you received this week. It is mighty tasty, as we have been enjoying some steamed here at the farm. If yours has any discoleration, like a slight purple hue or off white, no bother. It is from sun exposure and heat stress during those 90 degree days. What is done to keep the heads white is that the outside leaves of the plant must be tied together, or as we do, folded over the head. This blanches the head white and bright. We caught most of it, but with the rain lately, a lot of the heads snuck up on us.
This week we planted out the second planting of tomatoes and peppers. Again, a variety of heirloom tomatoes were planted. In the meantime the first planting continues to grow strong.
Cauliflower is a member of the species brassica oleracea. When used simply but creatively, cauliflower proves very versatile, delicious and nutritious. It offers significant veretable protein along with vitamins A, B-complex, C, and E as well as a variety of minerals. Unfortunately excessive cooking will destroy some B vitamins, much of the C and all of the E, so take it easy.
Cauliflower can be difficult to store, as it does not hold all that well. Refrigerate in a plastic bag and it should remain fresh for one week, maybe more. You can freeze cauliflower by blanching or steaming, rinsing under cold water, then packing into a zip-lock freezer bag. It may not be too firm when thawed, but can be used well in soups or stews or in a mashed form.
To cook, first soak cauliflower in cold, salted water to remove any hidden field pests. Core the head and cut into florets. You can saute or stir fry cauliflower, marinate steamed cauliflower in favorite dressing, or add to your favorite pasta sauce. Top cauliflower with lemon and butter with some grated cheese, or puree for a creamy soup base or soup thickener.
What to look forward to...
Next week we should be seeing carrots in the shares. I have grown a variety of colors this year, with orange, yellow and red. The parmax, a small round carrot, is fun and tasty as well. There will be more cauliflower and broccoli next week as well. The cabbage is starting to form its heads, and we should be enjoying some of this within a couple of weeks. The onions are also forming their bulbs, the size of a large golf ball at this point. We should be enjoying some of these within the next few weeks as well. The summer squash and beans are going to flower this week and we will be enjoying these crops into June. Unfortunately the strawberries are on their way out, one more week if we are lucky. The blueberries will fortunately take their place though towards the end of June to early July. Yum, Yum. Once again, if any folks have any questions, concerns or feedback, please let me know. Elise.
Elysian Fields Farm: Community Supported Agriculture