Here we are, almost the end of June. We got some really good rains this week, no hail thankfully. The crops are coming along well; in just a few weeks things should really break loose and the boxes should have more variety. We are still in the green leafy stage of the CSA, along with a few interesting additions.
In your box this week:
Growers Mix:Another interesting mix, this week with Romaine, Green leaf, red leaf, baby Swiss chard and a touch of beet greens. Getting tires of salads? See dressing recipe below.
Garlic Scapes: A larger portion for everyone to play with. Remember, use them as you would a scallion, use the entire thing. It has a lovely garlic flavor. See recipe from week #2.
Braising Mix: This has been really popular at the market. If you haven’t tried them yet a strongly suggest you do. See recipe below.
Carrots: Again a modest portion. Carrots and clay soil…..what a bad combination.
Peas: Most likely for just full shares, they are snow peas. We planted peas three times and only got one planting to produce. One planting was too early and they rotted on the ground, one got entirely too weedy and this is what remains of the third. We have another planting of snap peas we will harvest in a few weeks. The vines are supposed to reach 6 feet tall!
Popcorn:No we didn’t grow this but it is a precursor for things to come. It is organic popcorn that we think is just delicious. So get out that old big pan and cook yourselves up a big batch of old fashion popcorn with lots of real butter and salt. Also try sprinkling chili powder and/or garlic powder on top.
SWEET MAPLE AND BALSAMIC VINEGAR DRESSING
Try this over your growers mix or over any steamed vegetables. In the summer use fresh basil.
1 cup extra virgin olive oil
3 T maple syrup
2T balsamic vinegar
2T fresh basil or 2t dried basil
1T fresh squeezed lemon juice
1t dry mustard (This is optional)
1 clove garlic minced, more to taste
fresh ground pepper
1. Combine the oil, maple syrup, balsamic vinegar, basil,lemon juice,dry mustard, and garlic in a large jar. With lid tightly screwed on shake vigorously until well blended. Store in the fridge for up to two weeks.
BRAISING GREENS WITH RAISINS AND PINE NUTS
This classic Mediterranean preparation of greens is really good. It goes well with just about any entree, makes a great bed for grilled meat, good stuffed in portabella mushrooms,an outstanding topping for pizza and even in the inside of a grilled cheese sandwich.
1/4c extra virgin olive oil
1/2c thinly sliced onions
1 clove garlic minced
one bag braising greens
1/4c pine nuts
1T fresh squeezed lemon
salt and pepper
1.Heat 3T of the olive oil in a large skillet over medium to high heat. Add onions cooking until golden, about 10 minutes. Add garlic and cook one more minute.
2. Add greens and cook until wilted. Stir in raisins, pine nuts, lemon juice. Add salt and pepper to taste. Add more olive oil before serving if you want.
That’s it. Have a good week everyone. Remember to bring your boxes back each week. Thanks……….Pooh, Richard, Cody and Taylor.