Week 8 ~ July 16 – July 22, 2012 CSA Newsletter

This Weeks Share: Fava Beans, Lettuce Mix, Endive/Escarole Mix, Marionberries, Summer Squash, Cucumber, Fresh Garlic, and a Brassica.

Fava Beans – After a few weeks of drought, to enhance the size and expedite ripening, these time swallowing bright green beauties are back. The flavor is worth the work. The size is, in some cases, three x’s what it was the first time we offered them. We will also radish pods for those who would prefer to skip the favas. Remember, favas need to be removed from the soft pods, then par-boiled for a minute or two, and then slipped out of the thin peel, to get to the goods. I found a great recipe for a Fava ‘hummus’. This dip will get eaten!!

Fava Bean Pure’e adapted from Cooking In Season

  • 1/4 cup extra-virgin olive oil; more for drizzling
  • 2 large cloves garlic, chopped
  • 1/2 teaspoon finely chopped fresh rosemary or thyme
  • 1/4 teaspoon salt, plus more to taste
  • several twists freshly ground black pepper, plus more to taste
  • 1.5 pounds fava beans, shelled and peeled (to yeild 1 cup)
  • 1 Tablespoon fresh lemon juice, plus more to taste.
  1. Put a 10-inch skillet over medium-high heat. Add 1/8 of the olive oil, the garlic, rosemary or thyme, salt, and pepper and cook until you begin to hear a sizzle sound and can smell the aromatics, 1 to 2 minutes.
  2. Add the fava beans. Stir until the beans are well coated with oil and herbs.
  3. Add 1/2 cup water. Bring to a boil, reduce the heat to medium, and cook until the water has nearly evaporated and the fava beans are tender, about 7-8 minutes. Add more water if the pan looks dry before the favas are done. Remove from heat.
  4. Transfer the fava mixture to a food processor. Add the remaining olive oil and the lemon juice and pure’e until smooth, stopping to scrape the bowl as needed.
  5. Season to taste with more salt and lemon juice. Drizzle with a little olive oil before serving and serve with chips or raw vegetables. Yum!

Lettuce Mix – Same song and dance of delight to your salad bowl.

Endive/Escarole Mix – This is your ‘braising green’ for the week. Or just go crazy, like us, and eat it raw in salad.

Marion-berries – The Oregon-made, delicious black-berry favorite is coming to everyone’s share this week. A full pint at that even! Enjoy!

Summer Squash – More shapes and sizes are being harvested, so you can be sure to break out of the plain old zucchini rut. These sauteed up great with some radish pods in just 6-8 minutes. We loved it!

Cucumber – One of our summertime favorites is coming on in the hoop-house now with enough of a flush for everyone! Delightfully sweet and crisp, chilled, cool cucumbers are a great addition to any salad or sandwich even.

Garlic – We are starting to harvest and hang our garlic. It’s perfectly ready to be used in your recipes. The finished bulbs are smaller in size than we’ve seen years passed, but the flavor is quite delicious none-the-less! These bulbs are young, or as we like to say fresh, but the segments (cloves) of the head are fully formed. They will continue to cure on your counter or in your garlic jar, slowly becoming dryer and hotter in flavor as time goes on.

A Brassica – The collective term for this week is referring to kohlrabi, cabbage, broccoli or bok-choi from the botanical family Brassicaceae. Each regular share will include one of those, and some of you will likely have the choice.

Lettuce-Share: Use up that Swiss Chard because this week you have more coming.

Berry-Share: We are giving all berry-share-members 4 full pints of Marionberries this week. This will count for week’s 3 and 4 of berry-share. Hopefully we can keep them coming for you now…

FARM NEWS:Loving the heat out here we are. Most all the food is too! Have had some minor set-backs in that it’s been too hot to germinate more beets, but we will have some. The greens keep coming and soon we’ll have more kale and collards. Tomatoes and peppers look good on on a good track, as well as corn and beans. Please let me know, if you haven’t already, if you want a flat of Marion-berries this week. Taking orders now for delivery at your pick-up this week. We are charging 25$ for a nice full flat of Marion-berries delivered to you. We will likely be doing the same thing again in the future with the blueberries.

I’ll pow-wow with Farmer Kip later and we’ll post some more goings on. Until then…enjoy the week!

Your loving, organic farmer’s,

Kip and Amy

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