Elysian Fields Farm
Community Supported Agriculture

Wednesday May 22th, 2002
Week 4

Full shares are rather colorful this week including many specialty varieties of veggies. I am hoping we have some open minded members to enjoy these delicacies, and would appreciate any and all feedback on a specific variety. One of the two bunches of carrots received by full share members this week is Kinbi Carrots, a yellow variety of carrot. Not only is the color different than the 'normal' carrot, but also the flavor. Kinbi is a bit more mild in its sweetness and a bit more strong in its carrot taste. The other bunch of carrots received is a variety called Parmex. Parmex is a shorter round variety that has a light sweetness and, as some have described, a slight nutty taste. Half share members have received Parmex as well, and can look forward to receiving Kinbi in the near future.

One of the bunches of beets the full share members have received is called Golden beets. The gold/orange color is rather stunning and the beet itself a bit more mild in its sweetness. The other bunch of beets is the typical dark red beet as the half share has received. Half share members can also look forward to Golden beets in the near future.

What's New This Week!!!

Produce
Full Share
Half Share
Size in Share
Farmer Market Value
Size in Share
Farmer Market Value
Spinach
1 lb.
$4.00
1/2 lb.
$2.00
Lettuce Mix
1 lb.
$6.00
1/2 lb.
$3.00
Chinese Cabbage
1 large head
$2.00
1 small head
$1.50
Broccoli
1 large head
$2.00
1 small head
$1.50
Carrots
2 bunches
$3.00
1 bunch
$1.50
Beets
2 bunches
$3.00
1 bunch
$1.50
Sweet Peas
1/2 lb.
$2.00
-
-
Strawberries
1 quart
$4.00
1 pint
$2.50
Total
 
$26.00
 
$13.50

Recipes and Cooking Tips.

I would like to make a few comments on the foods included in this weeks share before I give some formal recipes. I hope all are aware that you can also eat beet greens as well as beets. Beet greens are very nutricious as well as delicious. I often tell people to treat them as if they were spinach and you can't go wrong. Chinese cabbage can be tricky, but an easy stir fry or saute with garlic can do the trick. All veggies should be kept in the fridge.

Chinese Cabbage Stir:
    1 t sesame seeds
    1 head Chinese cabbage
    1 t vegetable oil
    1 clove garlic, minced
    1 t minced fresh ginger
    2 T soy sauce
    1 t sesame oil
Toast sesame seeds in dry skillet or hot oven several minutes, tossing occasionally; set aside. Heat oil in large skillet or wok over high heat until it ripples. Add garlic and ginger. Cook one minute stirring. Add chopped cabbage and stir-fry until wilted and dark green, 2 minutes. Stir in soy sauce and sesame oil. Cook one minute. Sprinkle with sesame seeds and serve immediately.

Carrot/Beet Slaw:
    2 medium beets
    3 large carrots
    1 medium onion (optional)
    olive oil
    lemon juice
    salt & pepper to taste.
Grate vegetables on a medium fine grater or in a food processor all together into a bowl. Add olive oil and lemon juice as a salad dressing to suit your taste.

Pasta with Broccoli:
    florets cut from 1 head of broccoli
    1/2 lb. pasta
    2 T olive oil
    2 T butter
    1 clove garlic, minced
    1/4 cup grated parmesan
Cook broccoli florets in boiling water 2-3 minutes. Cook pasta in same water until edible. Meanwhile, heat olive oil and butter in skillet. Saute garlic 3-4 minutes. Stir in broccoli. Drain pasta. Toss with broccoli mixture and cheese.

What's growin' on?

Flower members have received a bouquet of Larkspur Giant Imperial mix this week. Larkspur generally lasts seven to ten days with plant food. Keep your eye out though, larkspur is quite a drinker and you will need to replenish its water a few times.

We have been having a bit more rain here in Cedar Grove which has helped the crops a good bit. The summer crops as well as blueberries are well on their way. The blueberries will start to come on towards the end of June and last through August. Members will receive berries in their share at least every other week as well as have the opportunity at any time to come to the farm and pick their own. More info on this will be available closer to the time period.

For those of you who are not aware, the farm also markets its produce at the Carrboro Farmers Market on Wednesday's from 3:30 to 7:00 as well as Saturday from very very early until 12 noon.

Enjoy this weeks bounty and remember to send any and all feedback to:

effarm@earthlink.net
919.732.8980
Elise.
www.ElysianFarm.com Contact