Solar Eclipse and Recognizable Food

8:11 AM Jessica Kruse 0 Comments

"Don't eat anything your great-grandmother wouldn't recognize as food."

~ Michael Pollan

The solar eclipse was gorgeous out here on the farm this week.  It eluded us all day, as we were surrounded by clouds and rain but at sunset, it peeked out from under the cover and wowed us into the evening.  We have been mucking it in the mud to get stuff picked due to to all the rain!  And now the fog comes in as a prelude to some supposedly very warm weather for a couple days.  We roll with it.  The sungolds will be happy and so will pretty much everything else!  

We have gotten a good start on planting garlic and look forward to seeing those who show up this week to pitch in and give it a go.

This Saturday market is the last Saturday selling of the season and then Wednesday will be the final market of the year.  For those of you who know the drill, it is time to pick up at Tim's again.  For those of you who do not, we start doing prepacked boxes that can be picked up at Kirkwood School for Children in Iowa City.  They actually use a lot of our produce for the children's meals and will gratefully accept anything you might not want from your box.  The pick up is Thursdays but if you cannot make it, your box will still be there on Fridays.  It will not be available on Saturdays though, as the school will be closed.

This week, CSA choice is:

Red Onion
Yellow Onion
Winter Squash
Bunched Spinach
Bok Choy

What to do with rapini? Here is a great, simple example:

  • 2 medium garlic cloves
  • 1/4 cup water
  • 1/2 tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp sugar
  • 1 tbsp butter* (or oil)
  • 2 bunches rapini (broccoli rabe)
  • 1 tsp fresh lemon juice

Wash the rapini. Peel the stems and discard any bad leaves.

Emince the garlic. Heat a large frying pan that has a lid over medium-high heat and add the water, salt, pepper, sugar, butter and garlic together. 

*Note: For plant-based, use a non-dairy butter such as Earth Balance. 

Once the water just begins to boil and the butter has melted, add rapini and cover. Let steam for about 2 minutes. Toss the rapini to fully coat it with the butter and garlic. Replace the lid and let steam for another 2 to 3 minutes.

Once the rapini has just cooked through, squeeze the lemon into the pan and toss one final time. Serve immediately.

Compliments of:

The boxes and table have been full this year!  Let us keep this going for the next four weeks of CSA.  Thank you for farming with us.

Your Echo Team

You Might Also Like