CSA Newsletter Week 3

4:02 PM Mandy 0 Comments

June 8, 9 and 12

This week's bounty includes several new items to try, and new flavors to savor. We'd love for you to share your own recipes with us, perhaps in the comments area here on the blog, or on the new facebook page. :)

Let the curly garlic scapes in your boxes gently alert you that our Annual Garlic Harvest Party approaches: this year, July 10th and 11th. Please join us out at the farm. We always combine garlic picking and hanging with the enjoyment of great food, music, and fellowship. And we usually get a good head start on the garlic harvest! (Directions will follow in a separate blog post.)

In your box this week:
  • Fennel. Leaves and stalks can be used for flavoring. The bulb is crisp and has a licorice-y flavor that fades a bit when cooked. Store plant whole if you plan to use within a couple of days; otherwise, remove stalks to keep bulb from rotting.
  • Beets. Toss thin slices with some olive oil and fresh mint and then throw into a salad with some toasted nuts. Beets are yummy juiced with ginger, apple, and lemon. And they're nice paired with one of a variety of herbs-- mint, parsley, basil, fennel, to name a few.
  • Head lettuce.
  • Salad mix. Look at those pretty greens and purples!
  • Bok choy. Create your own braising mix by tossing bok choy with kale and some of the greens from your beets and turnips.
  • Peas.
  • Garlic scape. The seed pod of the garlic plant, which curls as it grows tall and then slowly uncurls. They are most succulent when still curled, with an asparagus-like texture and a mild garlic flavor. Harvesting the scape helps the plant to concentrate growth energy in the bulb. Scapes can be diced and added to salad dressings, soups, sauces, stir-fries, scrambled eggs... Scapes store well for weeks in the fridge, but used fresh is always best!
  • Napa cabbage.
  • Kale. I love kale cut (across the leaf) into long, skinny strips, water sauteed, squeezed, and then drizzled with tahini and topped with raisins. Find a raw kale salad recipe below.
  • Basil. Does not store well in the refrigerator. If you plan to use it within a day or two, keep in a dark place at room temperature, in an unsealed plastic bag. For longer-term storage, basil can be frozen. Chopping and freezing (with a little water) in ice cube trays as "basil ice cubes" works well. Or, you can make a pesto and freeze that.
  • Turnips. Delicious braised in butter. They pair great with peas-- blackeyes stewed with turnip roots and greens are hard to beat.
Jess picks arugula.

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Roasted Beets in Fennel Oil

3/4 tsp fennel seeds, crushed with a mortar
2 T olive oil 1 1/2 lbs. small beets
1 T sea salt
1 T thinly sliced garlic scape

Heat the fennel seeds and oil in a skillet over low heat until oil is fragrant, about 5 minutes. Cool, then strain seeds out of oil. Preheat oven to 375 degrees F. Put beets into a baking dish with 1/4 C water, cover tightly with a lid or aluminum foil, and bake until a knife slips in easily. Cool slightly, then peel. Cut into quarters, or if very small, in half. Toss pieces with reserved fennel oil, season with the salt, and top with the scapes.

-adapted from Fresh from the Farmers' Market by Janet Fletcher

Raw Kale Salad

4 C sliced kale
1 tsp olive oil
1/4 C fresh lemon juice
1/2 tsp sea salt
3 T fresh orange juice
2 T olive oil
1 T flaxseed oil
1 T shoyu
1 T apple cider vinegar
1/4 tsp cayenne
2/3 C shredded carrots
1 C peeled cucumber, julienned strips
1/2 C sesame or sunflower seeds
1/3 cup shredded nori pieces

Rub the kale leaves with the sea salt for a minute or so. Add the 1 tsp olive oil, and rub the leaves again. Add the lemon juice, and rub the leaves a third time. (This method of preparing raw kale makes it more digestible.) Whisk together the orange juice, 1/4 C olive oil, flax oil, shoyu, cider vinegar, and cayenne, to make a dressing. Toss kale with carrots, cukes, seeds, nori, and dressing.
-adapted from a Cafe Gratitude recipe

Rows and greenhouse, with bio-d truck.

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Please contact us if you can't identify something in your box, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!
echocsa@gmail.com
(319)325-3910

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