Week 4~ June 14 – June 20 CSA Newsletter

This Weeks Share: Lettuce, Kale, Cabbage, Onions, Garlic and a Farmer’s Choice Item.

  • Lettuce:  Again more spring lettuce greens for your share. We have many different types and varieties to choose from.
  • Kale: Kale glorious kale! I wanted to make T-shirts that read “Eat More Kale!”, but I found that someone beat me to it. Here he is so you can see for yourself ~http://www.eatmorekale.com/ If enough of you want one, I’ll see about a bulk order for the farm. Let me know… Anyway so back to kale. A lovely green, kale’s flavor is exquisite. It is best cooked to rid any bitterness, but we don’t find it bitter and love to chew the stems. You just might find it hard to swallow raw, but if it’s less than delicious straight from the bag, add it to soups, rice or cous-cous. Some mornings we enjoy it raw in our smoothies. It is so good for you with a nutrient profile that is stellar ~ Kale is out of this world. 🙂
  • Cabbage: New to the share this week we have cabbage. Big green cabbages even! A wonderful spring vegetable this cabbage is light and oh so sweet. Enjoy it raw in your salads or add it to a stir-fry. Cook it lightly until tender, as it barely needs any heat before the flavors are nicely pronounced. Cabbage is the vegetable of choice for fermentation. Of course cabbage is the principal ingredient in coleslaw. Mix it with some radish and carrots for a lovely kim-chi treat! I am finally going to try my own fermentation this week. I’ll let you know how it goes. I am using the guidance of Sandorkraut (the legendary)  http://www.wildfermentation.com/index.php so I should be successful. I have a friend who has made her own slaw and while I found the flavor very mild, it’s still worth the try. I guess the longer the process is allowed to ferment, the stronger the flavor. For all things pro-biotic and of beneficial microbial importance this http://culturesforhealth.com/splash.php website is a must look over. They have a wealth of info and lots of stuff you can order if the spirit moves you.
  • Onion: Either a nice bunch of our early Walla-Walla’s or some green bunching onions will make it into the share’s this week. The onion bulbs are really nice caramelized this time of year. As the onions cook down the sugars are oxidized resulting in a brown color and a sweet, nutty flavor that is great on burgers . Yum!
  • Green Garlic/Garlic Scapes:  More of the delicious spring garlic treats. Yes, we planted a lot of garlic last fall! Hopefully nobody is tiring of it! The scapes are the seed/flower head of the garlic plant in bud stage. They are similar in flavor to the green garlic and without the bite and heat of garlic cured. Try a green garlic pesto, or cut them up like green beans, or sauté like asparagus. If that all fails you can add  green garlic to whatever your cooking! And don’t deprive the kids. Let them wear the scapes on their arms or a nice halo on their head …… little angels, right? :)
  • Farmer’s Choice: A bulb of fennel, a head of kholrabi….or maybe what the cat dragged in…..I’m kidding…we save what the cat dragged in for ourselves. You will like whatever the farmer’s choice item is, honest, trust us it will be good.

Fennel is a lovely herb that has had a recent gain in popularity. It is traditionally used in Italian cooking. I have eaten it raw and find it mild and almost licorice like. It is often compared to celery and can be chopped up for fresh use in salads. We really like the greens on pizza as they cook nicely with cheese. If you have a great fennel recipe I’d love to hear about it. Here’s a simple recipe for roasted fennel from Simply Recipes http://simplyrecipes.com/recipes/roasted_fennel/ . I haven’t tried it yet, but every vegetable is great roasted, so I doubt fennel will be an exception. Your farmer’s choice item might be kohlrabi this week. These tasty little cabbage relatives are one of the most unusual looking vegetables to grow. They are unique in looks and flavor.

You can use them as you would cabbage. They make a nice coleslaw and are very well suited to stirfry’s or vegetable and rice dishes. Here are some fun ideas and http://simplyrecipes.com/recipes/kohlrabi/ just plain fun from the reliable site Simply Recipes. Kohlrabi is great just chopped up raw for the snack tray and better for mindless munching than chips any day! Whichever you find in your weekly share, we are hopeful it will be enjoyed. I love to get recipes from you and will post them as received.

This is a delicious and easy sounding soup contributed by our member Patti Kirkpatrick from Cornelius. Soups are such lovely comfort food and this one looks especially quick and hearty. With garlic, onions and kale from the farm share, how can you go wrong? That’s right, you can’t. http://www.tasteofhome.com/Recipes/Sausage-and-Kale-Soup

Thanks Patti!

Here’s a nice recipe for a kale and onion side dish. I tried it over the weekend and found it to get all (8) thumbs up! I threw in some garlic scapes as well. I have been craving gentle vinegar flavors and marinades. This recipe worked well for that.

Kale with Pickled Shallots

  • 1/4 cup red-wine vinegar (I used half Balsamic)
  • 3 tablespoons extra virgin olive oil
  • Pinch of sugar
  • 1/4 lb thinly sliced green ‘Spring’ onions, greens and/or bulb (1 cup)
  • 3/4 cup water
  • 2 pounds kale (2 bunches), stems and center ribs discarded
  • Method

  • Bring vinegar, oil, sugar, and 1/4 teaspoon salt to a simmer in a small saucepan. Stir in shallots and remove from heat.
  • Bring water to a simmer in a large pot, then add kale, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, uncovered, stirring, until kale is wilted but crisp – tender and liquid has evaporated, 5 to 8 minutes. Toss with shallot mixture, then season with salt and pepper. Read more about it here http://www.epicurious.com/recipes/food/views/Kale-with-Pickled-Shallots-240269#ixzz0qrZ6AyhG
  • I am so happy to announce Berry Season is here!! Could we be anymore ready?  Delicious strawberries are in this week for those of you who purchased the extra berry-share. We will have enough berries for everyone next week.

    Things are growing great out here on the farm. All the food as well as all the weeds! Birds, bees, worms and all are happy. We should have delicious broccoli for everyone next week. What I originally heard to be the start of a warming trend, has now changed to a cooling trend. How does this happen? Just wait a minute and it will change back…? Personally we are ready for the heat and so are the squash and tomatoes! Nothing but 60’s and possibly 70’s for the weekend are in the forecast. We’ll tuck everything in for a little while longer and dance the rain-and-cold-go-away dance a little more…

    See you soon!

    Your farmers,

    Kip and Amy


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