Summer CSA Begins!
It seems that, and to quote one of our farmers here: "we've just skipped May altogether and headed straight on into June!" Somewhat true; the first blistering temps of Iowa summer are here, but at the same time spring showers aren't over, in spite of flowers popping and the leaves fully unfurling (and the fireflies emerging!) Observing the plentiful rains, you would think it's still spring, for sure. Our veggies have been blessed and sprinkled with plenty of moisture to keep them happy and growing without too much effort for us on the hot and dry days. Eyeing the forecast, however, there are many more storms awaiting. But who knows, perhaps they will only be the dry, crackly heat storms that stay true to the arrival of summer. Maybe summer is already here.But one thing we know for sure....Summer CSA begins this week! Thus begins the reign of 20 weeks of delicious organic produce, as wide a variety as you can get and practically any veggie you can think of (well, mostly!).
Whether you are a returning CSA member from Spring or just starting up anew this Summer, our pickups are staying the same as they have been through spring:
- Saturdays, 7:30 AM-12:00 PM at the Iowa City Farmers' Market
- Wednesdays, 5:00 PM-7:00 PM at same above location
- Thursdays, Around/After 5:30 PM at KirkwoodSchool for Children/Tim's Daycare
- Note: if you cannot make it for Thurs. pickup, the folks at the school can keep and look after your box in the fridge until you can pick it up on Fri. or the weekend!
If you have not signed up yet for Summer CSA and would like to, there is still time!!! Sign up with us electronically by clicking the "Sign Up" tab above and following the prompts. It only takes a few minutes!
This Wednesday (tomorrow!) at the Iowa City Farmer's Market will mark the first official day of our CSA. We please ask that you plan to pay the CSA amount in full upon your arrival for your first share pick up (unless you are a Work-Trader). If you do not know how much you owe and/or would like a balance reminder/update, please let us know, and we can send you one via email.
For those of you picking up at IC Farmer's Markets, please bring a bag, box, tote, or whatever you like to carry your produce in! At the Farmer's Markets we do our big CSA shares "buffet style" where you can walk through and pick and choose what you like from the selection we give you. *Note: you will not be able to "trade" part of your share for extra of another item in most cases....we only pack so much for everybody to have (or at least have the choice to have) a bit of everything.
What to expect for Week 1!:
- Braising Mix
- Arugula
- Bunch Spinach
- Head Lettuce
- Stinging Nettles
- Asparagus
- Spring Radishes
- Bunch Asian Greens
- Garlic
- Cilantro
Can't wait to see you at market! We all look forward to being your CSA farmers this year!
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Recipes
The Modern Martini (www.bonappetit.com)
This lime- and cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.
Ingredients
Cilantro-Lime Gin
- 2 tablespoons sugar
- 1 750-ml bottle London dry gin
- 3 cups fresh cilantro leaves with tender stems
- 1/4 cup fresh lime juice
Assembly
- 8 lime twists or rounds
Preparation
Cilantro-Lime Gin
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Combine sugar and 2 tablespoons hot water in a large jar, cover, and shake until sugar is dissolved. Add gin, cilantro, and lime juice (save gin bottle for finished product). Cover and chill 2 days. Strain into a medium bowl; discard cilantro. Pour cilantro-lime gin back into reserved bottle.
Assembly
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For each cocktail, pour 3 ounces cilantro-lime gin into a cocktail shaker filled with ice. Cover; shake until cocktail shaker is frosty, about 30 seconds. Strain into a chilled Martini glass and garnish with lime.
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DO AHEAD: Cilantro-Lime Gin can be made 1 month ahead. Keep chilled.
Read More http://www.bonappetit.com/recipes/2013/06/the-modern-martini#ixzz2TyffsO1G
Stuffed Head Lettuce (www.food.com)
This is so easy and so pretty. It makes a nice summer lunch, just add some fruit. I like Homemade french or Italian dressing on it.
- 1 head lettuce
- 1 (3 ounce) package cream cheese
- 2 tablespoons blue cheese
- 2 tablespoons grated carrots
- 1 tablespoon minced green pepper
- 2 tablespoons diced tomatoes
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 1 teaspoon minced onion
Directions:
1 Wash lettuce; remove core.
2 With a tablespoon, remove enough of the lettuce around core to leave a cavity 2 to 3 in diameter.
3 Save removed lettuce for another use.
4 Combine cheeses, carrot, green pepper, tomato, pepper, salt and onion, pack firmly into lettuce cavity.
5 Wrap lettuce head in foil or plastic wrap and chill until center is solid.
6 Slice lettuce into wedges.
7 Serve with dressing of your choice.
8 A few pieces of fresh fruit (grapes, strawberries or melon) placed on the salad plate is very nice.
Read more: <a href="http://www.food.com/recipe/stuffed-head-lettuce-108868?oc=linkback">http://www.food.com/recipe/stuffed-head-lettuce-108868?oc=linkback</a>
Garlicky Asparagus Flatbread (www.bhg.com)
Ingredients
- 1 1 pound loaf frozen pizza dough, thawed
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup finely shredded Parmesan cheese
- 6 ounces mozzarella cheese, sliced or grated
- 1 - 1 1/4 pounds green, white, and/or purple asparagus, trimmed and cut in 3-inch lengths
- 1 medium yellow squash, sliced
- 3 tablespoons olive oil
- 5 large cloves garlic, thinly sliced
- 1/4 cup thinly sliced green onions
- Honey (optional)
1.
Preheat oven to 450 degrees F. Grease two
15x10x1-inch baking pans; set aside. For flatbreads, cut thawed dough in
half. On a lightly floured surface, roll each half to a 15 x 10-inch
rectangle. (If dough becomes difficult to roll, let rest for 5 minutes,
then resume rolling.) Press dough into prepared pans, pressing to sides
of pans. Prick dough all over with a fork. Bake for 6 to 8 minutes or
until very lightly browned.
2.
Meanwhile, for white sauce, in a small saucepan melt
the butter over medium heat; stir in flour. Cook and stir for 2
minutes. Slowly whisk in milk. Cook and stir until thickened and bubbly.
Add Parmesan cheese; cook for 1 minute.
3.
Spread the white sauce within 1/2 inch of dough
edges. Top with mozzarella. Lightly toss asparagus and squash with 1
Tbsp. of the olive oil. Spread asparagus on cheese layer. Bake for 10
minutes, until browned. Cool slightly.
4.
Meanwhile, in a small skillet heat the remaining 2
Tbsp. oil over medium heat. Cook sliced garlic in oil, stirring
frequently, until tender and beginning to brown. Remove from heat. Spoon
garlic and oil evenly on flatbreads. Sprinkle with green onions. Pass
honey.
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Please tell us if you can't identify something on the market table, 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!
Please tell us if you can't identify something on the market table, 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!
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