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Winter CSA Newsletter Week #26 May 5-11, 2024 “B" week

VEG SHARES

(Photo of the "Default" FULL Share below. See listings to see which share size has what, how much, along with info, guides, recipes.)




FULL VEG SHARE:

SPINACH (1/4 lb) - This green is very versatile (and YES! You can eat the stems, in fact they are very tasty too. ;) It can be eaten cooked or raw, requires little prep, works with sweet or savory ingredients, stands up to other hearty ingredients, and pairs well with rich

, fatty foods such as cheese, butter, bacon, and cream. Raw is popular in salads with, or without, pecans, dried fruit such as cranberries, chunks of cheese, sunflower seeds, and roasted beets. Other possibilities are steaming, boiling, stir-frying, or sautéeing with butter or olive oil. Known as a longer keeper than lettuce, store in a plastic bag in the refrigerator for a week or more. Note - Cooks down in size considerably. Guide & Recipes


RHUBARB - (1 lb) - These tart green & magenta stalks this hardy perennial vegetable is generally thought of as a fruits. It’s mouth puckering goodness is often sweetened with a little sugar or honey and is used in dishes like crisps, compotes, and pies (from which it gets its second name, "pie plant"). Rhubarb also lends a fruitiness to savory dishes and pairs very nicely with pork and poultry. To use: wash and trim off any dry ends. Some peel the skin but there’s no need to do this and besides it holds lots of color and flavor. Store in loose plastic in the crisper drawer of the fridge, where it will keep for about a week or a little more. To freeze, cut the rhubarb stalks into 1-inch chunks and seal in an airtight bag and it will keep for up to a year.


ASPARAGUS (1 lb) - Can be eaten raw or cooked many ways—roasted, grilled, steamed, boiled, pan-roasted, fried and can be added to pasta, salads, soups, and stir-fries.Steam with butter or hollandaise sauce, blanch and chill with a vinaigrette, herbs, or other dressing. Generally speaking, thicker spears are better for roasting, grilling, and stir-frying, and thinner stalks are traditionally left whole so their tender, meaty texture can be appreciated. Trim before cooking by holding the ends and bending the spear until it breaks somewhere in the middle; everything from the middle up will be tender enough to eat easily. Store in the fridge either in a vase of water (cut a sliver off the stalk ends first if they are dried) or store them in a loosely wrapped plastic bag in the crisper drawer. Just remember that the sooner you eat it, the better the flavor. Asparagus can also be blanched and then frozen although it will be more mushy when thawed - perfect for soup! Pickling is another option. from our farm and New Forest Farm


BEETS (1 lb) - Store in the fridge in a plastic bag for months. from our farm and Red Door Family Farm  Guide & Recipes 


GARLIC CHIVES (1 bunch) - Garlic chives look similar to chives, but their leaves are broad and flat instead of hollow. Their garlicky flavor enhances cooked dishes, particularly ones where the food is slowly simmered in a sauce, such as red-cooked stews or soups, or in stuffing. Use them also to add flavor to stir-fries. They go particularly well with eggs and seafood—you’ll often find them paired with scrambled eggs or prawns.


GREEN GARLIC (1 bunch) - Use anywhere you’d use garlic. Stronger that regular garlic when used fresh, but milder when heat is added. (Note - if you chop or mince ahead of time, oxidation can cause the garlic to turn bright green or blue. It’s still usable.)


SORREL (1 bunch) - Kind of a salad green & kind of a herb and in the same family as rhubarb, sorrel’s astringent citrusy flavor adds a little kick to your meal. And its rich in potassium, vitamins Q, B1, and C. A rule of thumb for using - anywhere you’d add a squeeze or two of lemon, sorrel would be good! When heat is added, sorrel breaks down nicely making it a great thickener for sauces and soups. It’s strong flavor pairs well with fatty meats & fish like salmon, creamy dishes, and cheeses. Great cut into thin strips and mixed with other salad greens to eat fresh. Other ideas include using it in soups, sauces, pesto, salads & dressings, potato toppings, hummus, quiches, omelets, crepe fillings, pizza, pasta dishes. 7 More Recipe Ideas  Sorrel will last 1-2 weeks in a plastic bag in your fridge. If you wish to rinse or wash, wait until just before using to prolong shelf life.



HALF VEG SHARE: (see Full VEG Shares above⬆ for info on each item)

SPINACH (¼ lb)

ASPARAGUS (1 lb)

BEETS (1 lb)

GARLIC CHIVES (1 bunch)

GREEN GARLIC (1 bu.)

SORREL (1 bunch)


OPTIONAL ITEM: Daikon Radish (1 lb)



Other ITEMS available in "Design My Share"  


CARROTS (1 lb, roots) - Store the roots dry and unwashed in a plastic bag in the refrigerator for up to 4 weeks. (from Red Door Family Farm - organic) Guide & Recipes

Purple Top Turnips Store in a plastic bag in the refrigerator where they'll keep for a long time. Delicious roasted.

Daikon Radish Daikons are generally milder than regular table radishes. Store dry in a plastic bag in the refrigerator for weeks - these are long keepers!. Radishes are also delicious roasted - our favorite way to eat them - because it takes out their heat and makes them sweeter! Try also sliced in rounds or matchsticks with your favorite dip or hummus. Adds crunch and great flavor to any stir fry recipe. Guide & Recipes

RHUBARB

CHIVES - Chives, with long, pencil-like, thin edible leaves with hollow centers  and also edible purple flowers, belong to the allium family, making them relatives of onions, leeks, scallions, and garlic. They are typically chopped and are most often used as a garnish but are good on just about anything. Their flavor pairs well with any savory dish. and the bright green color adds visual appeal as well. Note: if added to a dish too early, they will wilt easily. Chives will keep a few weeks in the fridge in a plastic bag although quality will be better if used within a week.

SMALL RED CAYENNE BEANS (1 lb) - These beans are small, plump, and creamy and are great for soups and stews. We call them the “everything” bean, as they’re a good chili, soup, salad, refried, baked bean.  (from Meadowlark Organics)

Fermented Kimchi (mild) - This is our first attempt at this fermented tangy Korean side dish, and it’s missing ginger and fish sauce. (Maybe we should be calling it Kimchi-ish!) We intend future batches to include those. However it’s still good. Store in fridge. It’ll keep several months and is chock full of healthy probiotics. Makes a great side dish, condiment with burgers or brats, or addition to a salad or breakfast.

MILD CHEDDAR CHEESE (8 oz)  Semi-hard Cheddar that carries a tanginess along with smooth, consistent flavor. Great table cheese used for grating or grilling. Pairs well with: Champagne or Chardonnay *NOT organic. (from Meister Cheese)

HAVARTI CHEESE (6 oz) A semi-soft with a creamy texture and mild buttery flavor. Pairs well with: any soft wine. *NOT organic. (from Meister Cheese)

PEPPER JACK CHEESE (6 oz) - A semi-soft Monterey Jack with the delicate flavors of jalapeno peppers. Pairs well with: Sauvignon blanc wine. *NOT organic. (from Meister Cheese)


 

MES SHARES

Week 1 of the rotation so MES is for All Home Deliveries except Olin & Shefford


FULL: 2 Dozen Eggs

HALF: 1 Dozen Eggs

 

EGG SHARE

WEEKLY = 1 Dozen

BIWEEKLY = 1 Dozen

 

RECIPES:



Classic Hollandaise Sauce
.pdf
Download PDF • 42KB

Classic Hollandaise Sauce

adapted from allrecipes.com

6 Servings


  • 3 egg yolks

  • ½ lemon, juiced

  • 1 teaspoon cold water

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • ½ cup butter


In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.


Cook's Note: If your sauce breaks and the butter and egg begin to separate, simply remove from the heat, add a splash of cold water, and whisk very fast. This should save your Hollandaise.



On the Farm


Beautiful sorrel plant.


Below - can you see the asparagus stalks jutting upward? We'll be harvesting it every other day for - weather permitting - the next 6-ish weeks.

And our Garlic 2024 is still looking fantabulous!


Looking for something good to watch?


This documentary Feeding Tomorrow is great, AND it features Mark Shepard of New Forest Farm in Viola.


The parts with his farm are especially hopeful for the future of real food.


It's also meaningful for us, and you, personally as we harvest the asparagus at Mark's farm, as well as our own, so the bunch in your share, or part of it, could be from the land shown in this movie!


Kinda almost FAMOUS asparagus!


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