This Weeks Share: Lettuce, Radish, Kale, Onions, Green garlic, either turnips OR rapini, and a ‘Farmer’s choice’ item.
- Lettuce : Heads this week are very tender and smaller than what they will be as the season grows. We have many different shapes, textures, types and varieties to choose from.
- Radish: The Ostergruus Rosa organic radish are unusual but delicious! I love the size (longer=more!) of these ‘carrot-looking’ radishes. The German eat them for breakfast! They have a great nutty flavor and medium heat. And you can really shock people by telling them they’re carrots!
- Kale: Spring kale is nice and young. Enjoy it fresh in salads and sandwiches or steam it for a great warm green. Don’t overcook it or you will lose the flavor. Remove the stems first if you find their flavor bitter. We like chewing on kale stems raw.
- Onion: A nice bunch of sweet spring onions and crisp greens to use as scallions. This week they are baby Walla Walla onions.
- Green garlic: This is a delicious spring treat. We harvest green garlic before the true head has formed and the whole plant, greens included should be used. Enjoy it fresh as the garlic flavor is warm and mild, or chop it all up and add it to whatever your cooking. Yum!
An official Hello to everyone is in order. Hello!! We have finally made it to the first day of the first week of the 2010 CSA season. We are ready to start feeding you. It always seems to take so long getting here, and now that we are here the whole season will fly by! Hope you are all ready for the farm fresh foods!
I wanted to say a few words about our ‘Farmer’s Choice’ items that we often include in the share. What it means to you is that it’s a surprise, bonus item! There are three main reasons as to why this happens. First, pest or weather damage may inflict a portion of a crop but leave enough for some, just not enough for everyone. Second, every year we plant many new trial runs of crops and therefore don’t have a perfect understanding of how yields get adjusted out for everyone. Third, we have many new perennial crops just getting up and going on the farm and thus are not yet 100% established for bumper crops. The farmer’s choice in your share reflects the diversity that can be created on the farm and that we as farmers appreciate in the natural world. We hope that you will be pleasantly surprised.
Here is a super easy recipe for cooked rapini called Rapini and Garlic by Rachel Ray:
4 cloves garlic (or use green garlic to taste), 2 tablespoons olive oil, a big bunch of rapini with the lower stems trimmed away, a cup of low sodium chicken or vegetable broth.
Heat garlic and oil over medium heat in a large skillet until the garlic starts to sizzle. Add your rapini. You can really stuff the skillet as it cooks down quite a bit. Turn and coat the rapini with the oil and garlic as it wilts. Add your broth. Cover and reduce your heat to low. Let simmer for about 10 minutes just to reduce the bitterness. Remove and enjoy. Personally, we like to add a dollop of fresh goat cheese and a handful of chopped nuts to every cooked green we eat. Yum!
My apologies, I am feeling a bit ragged about our Vegetable/Food Archive pages on our web-site. We had our wonderful helper, Kristi do the writing (+Wikipedia) and compilation for the basic vegetables that we grow, and for her work we are very grateful! However, I have been having some issues with getting it up on our web-site like I want it. So, unfortunately it is not yet finished. I am working on it here and there, and hope to soon have something up that we are proud of and that can serve you well as a reference for vegetables. It is just going to take a bit longer than I thought.
Some Farm news is wet, wet, wet! When will it end? Well supposedly tonight. We are then for-casted a beautiful dry Memorial weekend. Yeah, right! Well lets hope that all the barbeque’s across the country don’t get rained out just because our s probably will. The sun is shining somewhere.
Your happy-sunny farmers~
Amy and Kip