CSA Harvest For July 1st:

• Garlic Scapes
• Chives
• Garlic Chives
• Salad Mix
• Kale: Dino or Curly
  
• Chard
• Italian Parsley
• Beets: Red or Chioggia
• Arugula
• Lettuce: Butterhead or Romaine
• Dill
• Cilantro
• Broccoli
• Beet Greens
• Turnips
• Radishes
• Summer Squash: Zucchini (First Picture) or Patty Pan
• Basil, Italian: (Second Picture)
• Dandelion Greens
• Baby Boc Choi

I would first like to apologize for the size of the carrots last week. I was jumping the gun a bit.
Secondly, I would like to apologize for any items which may have been missing at your drop off site. If this occurs please do not take items from other boxes except for the "free box". All items are specifically counted in the boxes. Please contact me immediately if you are missing something. I have a unique situation in that I live in Reading and can deliver the produce to you the next day if there is an issue. This unique situation also makes it hard for me to receive phone calls which is why I prefer emails. We will continue to work out the bugs as the season goes on.

On a better note: The Cherries are here if you are a fruit share member the fruit share will begin next week with yummy Bing Cherries!

I have a few notes to pass along from our members this week: (By the way I love all the feedback and communication)

• This comes from one of our West Lawn Members: "I also wanted to pass on a recipe that I made tonight and just LOVE. It's my 'go to' recipe whenever we have hakurei turnips in the house : ) It's hakurei turnip and pork fricassee and can be found here - http://www.loyno.edu/~ecoinst/ccfm/recipes/turnip.html "
• This is from another West Lawn Member:"I couldn't believe it when I saw a whole article dedicated to garlic scrapes. There's links to recipes all down the left side, too:
  
  http://www.nytimes.com/2008/06/18/dining/18appe.html?_r=1&scp=1&sq=garlic%20scapes%20melissa%20clark&st=cse
  
  If you're not familiar with Mark Bittman or his blog for the NY Times (or numerous cookbooks) I highly recommend him."
• A market customer recommended baking the garlic scapes whole on a baking sheet drizzled with olive oil and salt and pepper at 375 until crispy. This is how I love my beans so I know I will love this.
  

And from the farm kitchen table:
We are beginning our own version of "Iron Chef" here at the farm. Each week we will be featuring a different vegetable and we each have to bring an "originally" prepared item to lunch on Fridays. (If you are ever in the neighborhood at noon and want to be a "Guest Judge" let me know). For now we don't have judges but I might let you know my favorite of the week. Here is what lunch served up today:

• Baby Boc Choi Salad with a Strawberry Vinaigrette.
• Baby Boc Choi Coleslaw: a mayo base with apples, carrots, sweet onion, and sunflower seeds.
• Grilled Baby Boc Choi with a Thai Peanut Sauce.
• Ants on a Baby Boc Choi Log: your traditional "ants on a log" but using baby boc choi instead of celery. (peanut butter, honey and raisins).. This was my favorite.
• And for desert: Baby Boc Choi centers lightly steamed and dipped in chocolate. Served with strawberries dipped in chocolate. Don't turn your nose up this was awesome.

Who said greens could not be decadent? Wow we ate well. And we hope you are eating well too. Have a great week.

CSA Harvest List for June 24th.

1. Chives
2. Garlic Chives
3. Flat Leaf Parsley
4. Garlic Scapes
5. Thyme
6. Kale: Winter or Dino
7. Swiss Chard
8. Beets, Chioggia : a red and white striped beet, very tender (Third Picture)
9. Carrots, Dragon: a red outer layer with an orange center ( Second Picture)
10. Baby Boc Choi
11. Salad Mix
12. Arugula
13. Lettuce: Romaine and Butterhead
14. Dill
15. Cilantro (First Picture)
16. Beet Greens
17. Basil Tops: Italian, Red and Lemon Mixed
18. Radishes
19. Turnips

Eating Ideas:

1. My new favorite is to simply slice the turnips and drizzle them with tamari. A great salty and crunchy snack.
2. Arugula Guacamole: Simply add arugula to your favorite guacamole recipe for a extra kick.
3. Baby Boc Choi: use this in place of cabbage in a Pepper Cabbage recipe. This idea was given to me by a market customer.
   
4. Baby Boc Choi Coleslaw: Substitute the cabbage with baby boc choi and use vinegar, oil, red onion and cilantro. Mmmmmmmmmm.
5. Pesto: Use the basil tops this week and substitute pistachios for the pine nuts. This idea was also given to me from the same market customer.

Here is a great blog to check out featuring local foods and recipes:
http://phoebespurefood.blogspot.com/

I hope you all have a great week.
Erica

Recipes, Recipes, Recipes

The first picture here is of Sam, Kayla and I at the Brecknock Elementary Garden Planting day in May. We volunteered to help the school plant a vegetable garden. The second picture is our wonderful Butterhead Lettuce which is at it's best this time of year.




Recipes, Recipes, Recipes:


Swiss Chard Potstickers:
This recipe comes from a loyal farmer's market customer.
Dipping Sauce:
1/4 c soy sauce
1/4 c vinegar
pinch of red pepper flakes
Dumplings:
1 tb + 1 tsp safflower oil
8 oz swiss chard (leaves chopped and stems minced) or any of the greens may be used.
4 oz shitake mushrooms (stems removed and discarded. caps chopped)
2 scallions thinly sliced
2 garlic cloves minced or garlic scapes
2 tsp rice wine vinegar
1 tsp toasted sesame oil
1 tsp tamari
salt & pepper
24 round dumpling wrappers (found in produce section of Giant)

1. Heat 1 tsp safflower oil, add chard, mushrooms, scallions and garlic. Cook until tender and liquid has evaporated. Squeeze extra liquid and transfer to a bowl. Stir in vinegar, sesame oil, tamari, salt & pepper. Wipe skillet and set aside.
2. Fill dumpling wrappers. To seal moisten and pinch one side and place on parchment lined baking sheet. Keep covered.
3. Th tb safflower oil in skillet and cook dumplings until brown. Remove from heat. Add 1/2 cup water and cook until heated thoroughly and water is evaporated. Remove lid for 1 minute to finish cooking.

* for a less oily version: prepare the dumplings and bake on a cookie sheet at 375 until brown and crispy.
Enjoy.

Arugula Pesto Recipe

I made this recipe, as a sample, for market this past week to try and sell some of the massive amounts of arugula, which is in peak season, on the farm. It was a huge hit and we sold out of arugula early. I wish I had brought more.

In a food processor or blender combine: 1 8oz bag arugula, 1 cup raw almonds, 8 oz goat cheese, I bunch garlic scapes, 1 cup olive oil, 1 tspn salt, 1 tspn cumin, & 6 fresh sage leaves.

This is great served on crackers, as a salad dressing, on fish and more.


And if you are new members you may not have heard my rhetoric on kale to here it is:
Kale
Please do not be afraid of this amazing vegetable. Kale is very high in minerals, and vitamins. Kale is an amazing anti-inflammatory and is great for lowering your PH. But don’t let all that scare you.
We grow 2 kinds of kale Lacinato (also known as Dino Kale) is a flatter leaf with wrinkles ( I suppose like dinosaur skin), and last but not least Winterbor this is the traditional light green kale you have probably seen in the grocery store.
Kale cooked:
Is great in stir frys, in soups ( I prefer to put it in the end of the soup so it still retains it’s texture). Steam it and finish off with a little tamari and lemon juice. Saute it in a pan with garlic and lemon juice. Serve it over plain brown rice with black beans.
Kale raw:
This surprises most people. It is a shame that at one time the propaganda was spread that you can’t eat kale raw. My favorite way is to chop it up very small and serve it topped with a sweet vinaigrette, like raspberry, strawberry or blueberry.

* Special notes for this week's delivery:
Garlic Scapes - chop up the whole garlic scape and use as garlic in any recipe. They are a great fresh garlic addition to any recipe.
Turnip Greens- Don't forget your greens. Turnips are like 2 vegetables in one. Add the greens to a salad or sautee them as you would chard or kale. Enjoy.

                CSA Harvest for June 17.

I feel we are beginning to get the hang of the new pick up and ordering system.  If you have any questions or comments please email me and let me know. 

The opening day of the West Reading Farmer's Market was a huge success.  It was a homecoming for me to see all the familiar faces and I loved meeting the CSA members whom showed up to support us as well.  Thank you for the visits.  

As you know we have had quite a bit of rain.  It is nice to not worry about irrigating.  And with my great team of helpers this year we seem to be keeping up with planting and weeding.  

Greens, Greens, Greens........

Greens are my favorite.  I love this time of year because the greens are still so tender and sweet.  However, I realize that not everyone is like me and can eat greens for every meal, and love it.  Beginning next week we should have beets and carrots and summer squash the following week.  

In the meantime, if you are not a greens lover we will allow you to order less greens this week and make up for it later in the season with tomatoes, beans, peppers, eggplants etc.   Simply, email me and let me know what you would like for this week and if you would like to hold off on a few items for later in the season.  I love receiving your orders.  However, if you are a greens lover than we have plenty for you.  Get em while they are great!

This week's list:

Thyme

Oregano

Garlic Chives

Dandelion Greens

Baby Boc Choi

Swiss Chard

Kale: Winter or Dino

Garlic Scapes:  a green garlic flower bud used in place of  garlic. (Third Picture)

Spinach

Beet Greens: (Second Picture)

Salad Mix

Lettuce: Romaine (First Picture) or Butterhead

Radishes

Turnips

Spicy Mix

Recipes for this week:

Sauteed Broccoli Raab

This recipe comes from one of our CSA members.

I cooked the Broccoli Raab tonight, and it was wonderful.  My children even loved it.  I boiled it for just a few minutes, then sauteed it in olive oil and garlic.  Then, when it was done, I sprinkled some grated parm cheese on it.  It was a huge hit!  It can also be added into pasta dishes.

Kale Suggestions from our members:

Kale Chips:  Clean and cut kale into 4in pieces.  Sprinkle with salt and pepper.  Bake on a cookie sheet until crispy.  Enjoy.

Baked Kale:  Boil potatoes and when soft add kale.  Strain and put into a roasting pan with 1 tbspn butter and 3 eggs.  Top with grated cheese.  Bake at 375 until cheese is browned.  

Greens Suggestions from my kitchen:

Coconut Shrimp Curry with Swiss Chard:  Sautee onions, garlic and shrimp in sesame oil.  When onions are clear add a can of coconut milk and 1 lb uncooked shrimp.  When Shrimp are cooked add 1 bunch Swiss Chard and cook until chard is tender.  Serve over rice.  You may use any of the greens on our list this week in this recipe.  

Kayla's recommendation: Check out this website for inspirations on food pairings.  

http://www.foodpairing.be/FoodPairable.aspx?f=Asparagus

I hope you all enjoy and have a great week,

Erica

CSA Harvest for Wednesday June 10th.

  

Chives

Garlic Chives

Kale: Dino and Winter

Swiss Chard

Spinach

Salad Mix: (last picture)

Lettuce: Romaine and Butterhead

Broccoli Raab : leafy type (first picture)

Baby Boc Choi

Arugula

Hakurei Turnips : a delicate Japanese Salad Turnip ( middle picture).

Spicy Mix: a spicy version of salad mix with mostly mustard greens.

Radishes: Purple Plum and German Giant

If you have not already done so please read the previous blog explaining more about our ordering system and recipes.  If you have further questions please let us know.  And please have your orders emailed to me by Monday evening.

Here is a blog excerpt about the Hakurei Turnip which they love as much as I do.  The recipe is about half way down the first page.  There is also quite a bit of interesting reading on CSA's in other parts of the country.  

http://kitchen-parade-veggieventure.blogspot.com/2006/10/salad-with-japanese-turnip.html

You can also find ways of eating this turnip by searching our blog.

Have fun with this.

Erica

MIDWEEK CHECK IN FOR CSA MEMBERS:

In our opinion the first delivery/ pick up was a huge success.  Although, we still have a few bugs to work out the new system has been a great help to us the farmers.  In addition to having a great crew of helpers the elimination of box packing had us finishing harvesting and processing in record time, allowing us time to go into the field and plant beans.  Freeing up the farmers from the cleaning and packing of produce will give us more time in the field actually growing the produce and this will benefit us all in the long run.  Thank you all for your support.

There were a few questions which did arise after yesterdays pick up and this is a response I emailed to one member:

I realize the system is a bit confusing at first.  When I post the blog I list as many items as are available.  For instance this past week I listed 12 items.  However, with a full share you only get 8 items (half share 4).  I post the blog in order to give you a chance to choose between the items for what will suit your needs for the week.  If you would like specific items you can email me before Monday evening and I will reserve those items for you.  Otherwise, I take what was harvested and divide it up among the customers.  In some cases there may not be enough of each item for everyone.  Contrary, to popular belief ordering makes my job easier.  It is hard to keep track of all of your preferences.  It is important to me that you get what you want (when available) and that you enjoy the produce.  

 As far as herbs (excluding basil) are concerned I won't automatically give them out as an item unless requested.  I have found that most people have their own herb gardens and are more interested in vegetables.  However, if you would like to have a particular herb simply email me and let me know.  I will post the available herbs each week.

And recipes........  A constant challenge for me is to pass along recipes.  While we are currently working on a recipe database for our website I will be relying on this blog to help with recipes.  However, I could use any help I could get.  If you find a great way to prepare one of our items please let us know.  You may search our blog for recipes from last season by simply typing in the vegetable in the search box above (ex: baby boc choi recipes).  Simply searching for recipes on the internet is an amazing way to learn new things I love www.epicurean.com  and our intern Kayla recommends http://allrecipes.com/ .   And below I have a great new recipe passed along by our awesome volunteer farmer Sarah.  

Thank you all for your support and keep the feedback coming,

Erica

Pictured above in order: Lacinato or Dino Kale, Winter or Curly Kale and Swiss Chard.

Sarah’s Chard Tart

1 pie crust
2

Tbsp. olive oil
1 red onion (or white), finely diced
1 pound chard leaves, coarsely chopped
2 cloves garlic, chopped
2 Tbsp. chopped fresh basil (or 1 1/2 tsp. dried)
1/4 tsp. salt
1/8 tsp. ground black pepper
3 large eggs, slightly beaten
1/3 cup yogurt
1 cup grated Parmesan cheese

Preheat the oven to 425. Prepare (or buy) a single pie crust and poke holes with a fork. Heat oven to 425F and bake for 10 minutes. Remove from oven and set aside. Reduce oven to 375F.

Meanwhile… add olive oil to a large skillet and add onion, cooking until the onions are soft, 8-10 minutes. Coarsely chop chard leaves (can sub kale, beet greens, cabbage, leeks, any GREENS) and garlic and add to the skillet, cooking until tender, about 8-10 minutes. Season with chopped fresh basil, salt, ground black pepper. A pinch of ground red pepper is optional.

In a bowl combine eggs, yogurt, and grated Parmesan cheese (also good with goat, gorgonzola, blue, etc) add the chard mixture. Scrape the mixture into the prepared tart shell, spreading evenly. Reduce oven to 375 and bake until filling is golden and firm: 25-35 mins.