CSA Newsletter Week 5

9:49 AM Mandy 0 Comments

June 22, 23 and 26

Rain, rain go away! This week we are quite ready for the summer sun to shine. Stagnating muddy conditions on the farm are just no good for any of our vegetables. Nor are flash floods-- yikes!

Reminder on the annual garlic harvest and party (just about 2 weeks away): we'll be pulling and hanging garlic on July 10th and 11th. We can also use help getting things started on Friday, July 9th. Camping is available. We'll potluck, cook, and have fun Friday night, Saturday night, and Sunday for brunch. RSVP echocsa@gmail.com if you plan to come out.

In your box this week:
  • Basil. Here's a wacky idea: make a stack of savory waffles, adding chopped basil to your mix. Serve aside eggs and other breakfast-type dishes. Need a new waffle recipe? I've featured my favorite below.
  • Parsley. Throw a handful of fresh, chopped parsley into whatever vegetable dish you make near the end of cooking it. It adds a refreshing zing.
  • Kale. Add just a leaf or two of kale to a fruit smoothie, and give a nice boost to the nutritional content. (The flavor of kale mixes especially nicely with sharp, tangy kiwi and apple juice, or with blueberry and apple juice.)
  • Lettuce.
  • Garlic scapes. In Korean cuisine, these are traditionally pickled in tamari.
  • Turnip. Boil and mash with potatoes to give an earthy flavor to a familiar dish. Chop and cook them in hearty soups or stews. I plan on saving up some turnips from my boxes and making a shoestring turnip kraut-- mm, fermented veg.
  • Peas. Make a delicious salad tossing your sweet snap peas with steamed and cooled quinoa, toasted pumpkin seeds, fresh diced scapes, chopped parsley and a simple balsamic-olive oil vinaigrette.
  • Beets. Don't forget to use the greens on your beets! Try putting some, chopped fine, atop a homemade pizza.
  • Napa cabbage. Speaking of ferments-- napa and turnips are both good candidates for a spicy kimchi. They could also go together in a coleslaw.

Derek washes broccolini.

Mandy's Oat-Quinoa Waffles with Basil

1 C rolled oats
1/2 C quinoa flour (grind your own in a high-powered food processor or blender, or buy the already milled product)
1 T olive oil
1 C milk or soy milk
1/4 C freshly squeezed lemon juice
1 tsp agave nectar
1/4 tsp salt
1/2 tsp baking powder
2-3 T fresh chopped basil

Grind the oats in a food processor until they become a coarse flour. Mix oat flour, quinoa flour, salt, and baking powder together. Add oil, milk, lemon juice, agave nectar, and mix until just blended (still a bit lumpy). With a light touch, mix in the chopped basil. Pour onto waffle iron. On my waffle iron, this recipe usually makes 2 very large, fluffy waffles. For other irons, it may make more. These are super yummy topped with chevre and served with eggs.
I use quinoa flour first because it has such a fine nutritional profile, and second because it lends a moister consistency and a tastier, nuttier flavor compared to whole wheat pastry flour.


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