Sunday, August 7, 2011

CSA Share#7, July 18th, 2011

1 bunch beets                        1 head lettuce
½  lb sugar snap peas            1 kohlrabi
1 bunch scallions                   1 bulb fresh garlic
1 bunch chard                        1 bunch hakurei

Farm News:
New this week: beets! Yum. We were hoping to have cucumbers and zucchini to you by now, but we have been having some serious cucuber beetle problems this year, and our first planting has been ravaged. Hoping things will improve in that area in the next few weeks.
`We are doing our last rounds of transplanting this week, putting in our fall broccoli, kale, and cauliflower, as well as some late lettuce and the last planting of cucumbers and summer squash – which will hopefully fare better than the first! Lizzy is being fairly cooperative, hanging out with us while we pick peas in the mornings… but she is starting to put everything she can reach in her mouth, as well as roll around in every direction.
            See you on Tuesday!
Thanks so much!
Christa, Mike, and little Lizzy

Recipes of the Week:

Roasted Beet Salad with Feta:
1 bunch of beets (4-6)
3 T olive oil Sea salt
1/2 C crumbled feta cheese
 2 t lemon zest
1 T maple syrup
Remove the greens from the beets (save them, they are edible too! Cover the beets in olive oil (about 2 T of the 3) and sea salt and then wrap each of them in foil. Roast in the oven at 400 for approximately one hour, or until they can be easily pierced with a fork.
Allow the beets to cool. Chop the beets into bite-sized pieces, and toss them with the feta, lemon zest, 1 T olive oil, and maple syrup.

From http://www.wearenotmartha.com/2010/07/roasted-beet-salad-with-feta-and-mint/

Snap Pea and Swiss Chard Stir Fry

            This recipe is meant to serve six, so halve it if you want a smaller sized dish.

4 tablespoons vegetable oil
6 ounces sirloin steak, thinly sliced
Kosher salt
1 tablespoon minced garlic
1 tablespoon minced ginger
½ bunch scallions, thinly sliced on the bias
1 tablespoon hot chile sauce (such as Sriracha)
½ lb sugar snap peas, ends trimmed
1 bunch Swiss chard
1 lime

Heat a wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Season steak with salt and add to wok. Cook, stirring, until beef is golden brown on both sides, about 2 minutes. Transfer to a medium bowl and set aside. Add another tablespoon vegetable oil to the wok and swirl to coat. Add garlic, ginger, scallions, chile sauce, sugar snap peas, and 1 pound thinly sliced Swiss chard stems (remove and tear leaves into 2-inch pieces and reserve). Cook, stirring constantly, until snap peas are bright green and crisp, about 2 to 3 minutes. Transfer to bowl with beef. Add another tablespoon oil to wok and swirl to coat. Add half of the Swiss chard leaves and cook, stirring, until wilted, about 1 minute. Transfer to bowl with beef and snap peas. Repeat with remaining tablespoon oil and chard. Return everything to wok, heat briefly, and season with salt. Squeeze with lime juice, toss to coat, and serve immediately.

http://www.wholeliving.com/recipe/swiss-chard-snap-peas-and-beef

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