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
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.
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.
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