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.