This Weeks Share: Head Lettuce, bagged Micro-Green-Mix, Green Garlic or Scapes, Growers Choice Braising Mix, Pea-Shoots, Radish Rats and Rhubarb.
Head Lettuce: So like I mentioned earlier, on account of this cool, cloudy weather it is a very lettuce-loving week so get ready for fun with salads! We have fresh, crisp heads for you and more…Sorry lettuce-share holders you will have an abundance of lettuce this week, so we hope you can enjoy it.
Micro-Greens Lettuce: More lettuce in the baby-leafed, and mesclun mixed variety for you this week. We are lettuce rich folks, biding our time waiting out the ripening of peas, more roots, broccolis, cauliflower and the summer squash so we hope you dig those salads.
Green Garlic or Scapes: Chop it up and add it to everything. That goes for the scapes and the green garlic roots. I have taken to freezing them. I chop it up first and place 2-3 cups in quart size zip-lock freezer bags. I roasted some with some green onions last week and that was really nice too.
Roasted Spring Allium’s with Fennel Fronds & Sweet Potatoes by Amy from Love Farm Organics Kitchen
- 3-4 stalks of green garlic (or handful of garlic scapes) chopped in 2″ pieces
- a bunch of green onion (10 stalks) chopped in 2″ pieces
- 2 sweet potatoes or yams. peeled. cubed.
- 1-2 small fennel fronds chopped
- olive oil
- sea salt
- This is simple. Preheat oven to 375. Combine everything in a bowl with enough olive oil and sea salt to evenly coat all pieces.
- Spread mix evenly on a roasting (cookie) sheet and cook for 30 minutes or until soft. Serve with rice, quinoa or pasta…yum.
Braising Mix: Farmer Kip’s choice of braising greens will make it into your share this week. You may have a choice or it may be one or a nice mix of chard, perpetual spinach, collards, bok choi or kales. These are your greens for cooking. Lightly braised and best with something sharp like a cheese and something sweet like dried apricots or fresh grapes. We remove the mid-ribs, snacking on them raw prior to or during cooking.
Pea Shoots: These make a second appearance in the farm share. However, we are very peas’ed to report that the peas are flowering. We should have crunchy, sweet little gems of pod peas for you soon enough. The base of the pea-shoot can get woody, so rather than your mouth finding a tough bunch of shoot just remove the bases at he snap point (like asparagus). Or cut your entire bunch in half and use tender-tips in raw salads and braise or saute the bases with your other greens.
Pea Greens (a.k.a. Pea Vines, Pea Shoots) from United Harvest Newsletter at www.earthrisehealing.com
- 1/2 T olive oil
- salt to taste
- 6 garlic cloves (we used green garlic) minced
- 1/4 cup chicken or vegetarian broth
- all your pea shoots, chopped about 1″
- In large skillet, heat olive oil over medium heat. Add garlic toss well to coat.
- Add broth; cover and cook, stirring occasionally for 5-6 minutes until garlic begins to soften.
- Remove cover, turn up heat to high, and add pea shoots. Cover and let shoots wilt for 5-7 minutes, stirring frequently and adding one tablespoon of broth at a time to maintain moisture.
- Remove cover and turn up heat so that all the juices are completely absorbed. Serve and enjoy!
Radish Rat-Tails: These are unique and a first for Love Farm Organics! These tasty little pods almost resemble chilis, but are actually a seed head of our black radish crop we grew last fall. All radish seed pods are edible but some more favored than others. English royalty favored the longer, thinner variety (where the rat-tail name is derived). Pods are soft but crisp. When you bite into them you know you are eating a radish but some are incredibly mild, while others have that radish bite. They are a wonderful snack or added to salads. Some pickle them in brine or vinegar and others like to stir-fry them. They appeal to folks who don’t normally like a root radish so enjoy this rare treat …. they don’t last long around here each day. We just may try to grow these little gems again and again!
Rhubarb: For the love of farming, wouldn’t you just know that a crop I have usually lamented at being way too early for our CSA, this year makes it into a mid-June share! I harvested our rows fairly heavy for my dad and I’s home freezers on Saturday and we have been selling small amounts to our chefs…but it will keep on giving enough for everyone of you to add a couple cups to your favorite pie or cobbler this week. Best to peel stalks removing stringiness, then chop and freeze or use….Enjoy!
Rhubarb Sauce contributed by CSA Member Nora Marsh
- 1 T butter
- 2 c sliced rhubarb
- ¼ c sugar
- Melt the butter in a saucepan over medium heat.
- Add sliced rhubarb and sugar. Cook for 5 minutes or so.
- The rhubarb will break down and the sauce will be slightly thick. It can be eaten warm or refrigerated. Enjoy!
Thanks so much for your support!
All the best~
Your loving farmers Kip and Amy