CSA Share #4, Tuesday, July 2nd, 2013

 

What You’re Getting: 

Standard Share:

1 bunch kale

2 heads lettuce

1 bunch Hakurei summer turnips

1 bunch scallions

1 Kohlrabi

1 pint sugar snap peas

Family Share:

 

1 bunch kale

1 bunch chard

3 heads lettuce

1 head green cabbage

2 bunches Hakurei summer turnips

1 bunch scallions

2 Kohlrabi

1 pint sugar snap peas

Farm News:

Everyone do their sun dance! We have had enough rain! We are feeling pretty soggy over here, and the plants all need SUN! The weeds, of course, are still growing gangbusters, the clever bastards.

We are excited to be starting construction on a new packing and processing building, with multiple coolers and indoor and outdoor wash areas. We will be able to better store vegetables for the winter CSA, have more refrigerated storage space overall, and better clean and organize our wash area and packing materials. We can’t wait for it to be finished!

Hope you have all been enjoying the week and are looking forward to the 4^th. Need a pie for your celebration? Lindsey of Let Them Eat Cake Bakery in Belfast is taking pie orders for the holiday! There is a choice of mixed berry or apple with either a lattice or a crumb topping, and pies would be available for pickup at the farmstand on Wednesday after 3:00 pm. Let us know if you’re interested!

Thanks and Enjoy!

Christa, Mike, and Lizzy

Recipes

Roasted Kale Chips

·       1 bunch kale

·       3 Tablespoons olive oil

·       1 Tablespoon rice vinegar

·       Sea salt and coarsely ground black pepper to taste

Preheat oven to 400 degrees F. Grease a baking sheet with olive oil. Remove leaves from stems, and tear leaves into 2-inch pieces and place in large mixing bowl. In a small bowl, stir together olive oil and vinegar with a fork. Drizzle over kale leaves; toss to coat evenly. Lay kale leaves in a single layer on the prepared baking sheet. Sprinkle with sea salt and black pepper to taste. Roast kale for 5 minutes in preheated oven. Remove from oven and gently toss leaves with tongs or spatula; return to oven. Roast another 5 minutes, or until the kale is crispy and browned. The leaves with crisp further on standing, so don’t allow them to get too dark in the oven or they’ll be bitter. Let stand one minute on baking sheet, then remove to plate.

Easy-Peasy Hakurei-Kohlrabi Tuna Pasta Salad

1 bulb kohlrabi

2 large hakurei turnips

2 cans chunk light tuna fish, drained

½ lb spaghetti, cooked

¼ lb salad mix

3 T mayonnaise

1 T rice vinegar (or balsamic, if you prefer)

Freshly ground black pepper to taste

Peel kohlrabi and wash turnips. Dice finely. Combine vegetables in small mixing bowl with tuna, mayonnaise, vinegar, and ground black pepper to taste. If you don’t like mayo, try using an Italian salad dressing instead.

Arrange salad mix on two plates.  Place pasta over salad, and tuna mixture over pasta. Light and delicious!