This Weeks Share: Head Lettuce, Big Green (kale), A Brassica (cabbage, cauliflower or broccoli), Either Fava Beans or Snap Peas, Onions, Fennel Bulb and a Farmer’s Choice Item.
- Lettuce: This week bestows more lettuces onto the spring share. Enjoy yet more fresh salads.
- A Big Green: We will have Kale as the braising green for you this week. Your braising green is the green you cook as opposed to the lettuce. Braising greens can be steamed, sauteed, stewed, or braised. They are great on their own or in soups, sauces and stir-fries. I’ve said it before, but the Big Greens are actually more versatile than lettuce and can be incorporated with many things once you get used to them. If you can help it, please don’t turn them away, as they are a wonderful part of eating local and seasonal and deserve our attention. Here’s another recipe for kale as a side dish with a chili-barbeque flavor….yum…. http://recipes.sparkpeople.com/recipe-detail.asp?recipe=86192 . If you still have the collard greens from last week, member Leslie in Aloha/Beaverton sent in this recipe which sounds incredible….more olives, balsamic and Parmigiano….mmmmm, thanks Leslie! http://www.epicurious.com/recipes/food/printerfriendly/Collard-Green-Olive-Pesto-109229#ixzz0spuA2u8D
- Onions: The Allium this week is onions. The Walla Walla onions have set up nicely and we are now harvesting the medium sized to large, sweet bulbs. Some people have been known to eat these like apples.
- Brassica: The Brassica this week will be either broccoli, cauliflower or cabbage. You may get a mixed bag of broccoli and cauliflower florets. We have grown a few heirloom varieties this year which have more open florets and some have different colors in them. The cauliflower is so sweet it’s like candy! If you can’t use all your vegetables each week you ought to think of freezing them. I found a helpful link discussing several various vegetables and their specific requirements for freezing. Have a look for yourself here – http://www.extension.umn.edu/distribution/nutrition/components/0555[t01].html . I changed this from the one I linked here earlier as this one, by the University of Minnesota Extension service, seems more applicable to our farm vegetables.
- Peas or Fava Beans: It will be an either/or again for this week. Hope you are pleasantly surprised and can get what you haven’t tried yet! If for some reason you are getting the same thing each week and want to try the other, do talk to me and we’ll be sure to make it so for you.
Check out this link if you haven’t already for nine ways to use the labor-intensive, but delicious fava beans http://www.seasonalchef.com/recipe0506b.htm. The link explains the double husking necessary to truly enjoy them. Fava beans have a distinct flavor and creamy texture that makes them a great addition to a wide variety of dishes. Snap peas at our farm are now extra plump and sweet. We very rarely cook them and instead simply much on them like baby carrots. The husks are sweet so you don’t have to shell them. However the inside peas as well as the entire pod are great in a stir-fry.
- Farmer’s Choice: The farmer’s choice item this week will be either the first of the summer squash or a radish bunch. If you get radish but wanted summer squash, please know that we will have more squash throughout the season. Radish however are a cool crop and we won’t have them in the heat that is expected ahead.
- Fennel: This delicious and delicate herb is great as is in salads or added to soups and sauces. Culinary uses for fennel incorporate the bulb and the foliage. Please try the recipes from Elaine last week if you haven’t already, or there is this one sent in by member Cynthia from Aloha/Beaverton. Thanks Cynthia!!
Salmon and Fennel with Roasted-Lemon Vinaigrette
From Real Simple, November 2008
Prep Time: 15 minutes
Other: 15 minutes
Yield: 4 servings
2 bulbs fennel, thinly sliced
2 lemons cut in half crosswise
4 cloves garlic, unpeeled
3 tablespoons olive oil
Kosher salt and black pepper
4 6-ounce pieces skinless salmon fillet
1 teaspoon honey
1 teaspoon chopped fresh rosemary
12 ounces mixed greens (about 8 cups)
Heat oven to 400 degrees. In a large roasting pan; toss the fennel, lemons, garlic, 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. Roast until the fennel begins to soften, about 8 minutes.
Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and nestle in the fennel. Roast until the salmon is opaque throughout, 12 to 15 minutes.
Squeeze the garlic out of the skins into a small bowl and mash to a paste. Squeeze the lemon pulp and juice into the bowl. Stir in the honey, rposemary the remaining 2 tablespoons of oil, and ¼ teaspoon salt. Place the salmon and fennel on the greens. Drizzle with the dressing.
Make Ahead: This dish is also delicious served at room temperature. Roast the fish, fennel, and lemons and make the dressing in advance. Dress the greens and the fish just before serving.
BERRY SHARE: We are now to week 4 for the berry-share. New to some of you we have black raspberries this week for those who purchased the extra-berry share. Black raspberries are also called black-caps. As you can almost see in the picture above they are small and hollow like raspberries. Their flavor is delicious and completely unique, so if you haven’t tried them yet, you’re in for a treat. We hope they make it into the regular veggie share next week so everyone can have some.
FARM NEWS: Things are growing right along. We are doing all we can to get things nice and soaked now before the big heat wave is upon us. We will likely struggle to keep all the plants thirsts quenched in the 90+ degree temps that we have coming around the corner. If you didn’t catch member Lesley guest blogging about her CSA experience, please see the post below.
Hope everyone had a great 4th of July. Our daughter Ava and her first sparkler experience…..
Kip and Amy and all at the Love Farm