Elysian Fields Farm
Wednesday May 29th, 2002
Community Supported Agriculture
What's New This Week!!!
|Produce||Full Share||Half Share
|Size in Share||Farmer Market Value||Size in Share||Farmer Market Value
|Broccoli||1 large head||$3.60||1 smaller head||$1.80|
|Snap Peas||1/2 lb.||$2.00|| 1/2 lb. || $2.00 |
|Kale||1 large bunch||$2.00||1 bunch||$1.50|
|Carrots||2 bunches||$4.00||1 bunch||$1.50|
|Beets||2 bunches||$3.00||1 bunch||$1.50|
|Strawberries||1 pint||$2.50||1 pint||$2.50|
|Dill||1 bunch||$1.00||1 bunch||$1.00|
|Total||   ||$18.10||   ||$11.80|
Recipes and Cooking Tips.
Steamed Kale with Miso Sauce:
1/2 cup lemon, cut into three pieces
1 1/2 t peeled and finely chopped gingerroot
1/4 cup white miso
1 cup diced daikon (optional)
1 cup diced carrots
2 cups fresh chopped kale, packed
Combine two cups water, lemon pieces, ginger and miso in saucepan and
bring to simmer, stirring to dissolve mix. Add daikon and carrots;
cook until vegetables are nearly tender. Add kale and mix well;
simmer 3-5 minutes. Remove lemons.
4 egg yolks
1 T cornstarch
1/4 cup olive oil
2 T fresh lemon juice
1/2 cup hot water
1/2 t Dijon mustard
salt & freshly ground back pepper
2-3 T chopped fresh dill
Combine egg yolks and cornstarch in a small saucepan. Slowly whisk in the oil, followed by the lemon juice and water. Cook over low heat, whisking constantly, until mixture thickens. Remove from heat and add mustard, salt, pepper, and dill. Transfer mayonnaise to a bowl, cover tightly, and refrigerate immediately. It will keep refrigerated for up to 1 week.
Carrots with Lemon and Dill:
1 lb. carrots
2 T butter
1/2 minced scallion
1/2 t grated lemon zest
1/4 cup dry white wine
2 T lemon juice
2 T minced fresh dill
salt & pepper to taste
Steam carrots 6-7 minutes, until tender and crisp; drain. Heat
butter in skillet until foamy; add scallion and saute until softened.
Add carrots, lemon zest, wine and 1 T of the lemon juice. Stir and
cook until most of the liquid is reduced, about 2 minutes. Add dill,
salt, pepper and remaining lemon juice to taste. serve hot.
What's growin' on?
I would first like to thank all the members who have been communicating feedback and sharing recipes with me. In case I have not responded to you all I wanted to take a second to do so now, especially Holly Reid! Thanks to you Holly for that great phone message.
Things are moving right along here at the farm. In June we will see a slow transition to the summer crops, with squash and beans coming on in a couple of weeks. Towards the end of June we should see tomatoes and potatoes. I am very excited about the tomatoes this year, the first planting already has small green ones on them and look very healthy. Enough of that though, I donít want to jinx myself!
Blueberries should start producing in three to four weeks at the most. Last year we started picking on the 24th of June. Please send any and all feedback to firstname.lastname@example.org or 732-8980. Thanks!