Tuesday, July 9, 2013

CSA Share #5, Tuesday July 9th, 2013

What You’re Getting:

Standard Share:
 1 bunch chard
1 bunch kale
3 heads lettuce
2 heads broccoli (or 3-4 small heads)
2 bunch scallions
2 Kohlrabi
2 pints sugar snap peas

Family Share:
1 bunch chard
1 bunch kale
3 heads lettuce
2 heads broccoli (or 3-4 small heads) 
2 bunch scallions
2 Kohlrabi 
2 pints sugar snap peas 

Farm News:

Hi all!
I hope you all had a wonderful 4th of July! Although it’s been hot as anything, we really enjoyed getting a little more sunshine and a little less rain this week – I hope it stays that way!
We are entering the truly chaotic part of our season, where we are starting to harvest constantly, and the weeds are growing twice as fast. Yipes. We’ll be scrambling to stay on top until October! Although a lot of things have been a few weeks behind this year, thanks to our cold May temperatures and loss of fertility through some heavy rains, everything is starting to catch up now. I expect to be giving you guys cukes, summer squash and maybe even peppers within a few weeks, and we’ve been seeing our first few ripe cherry tomatoes, so hopefully it will only be a few weeks before we get enough of those at once that I can give those out, too!
For those of you missing the garlic scapes – there will be no garlic this year. For the last three years, we have lost a majority of our garlic to post harvest rots and molds, which spread each year from bulb to bulb, and stay in the soil for years. In an attempt to break this cycle, we are starting our seedstock over from the garlic bulbils, or the flowering part of the garlic (The mature scape). It takes two years to get garlic by this method, so we won’t have garlic again until next year. A bummer, but we do what we have to do.

Thanks and Enjoy!
Christa, Mike, and Lizzy

Recipes

Swiss Chard and Cheddar Quiche (with simple side salad)

    3  tablespoons  olive oil
    1  bunch Swiss chard, chopped
    1  onion, chopped (Or 2 scallions, minced)
    3  large eggs
    3/4  cup  half-and-half
    kosher salt and black pepper
    2  ounces  Cheddar, grated (1⁄2 cup)
    1  prebaked 9-inch piecrust
    4  cups chopped lettuce
    1  tablespoon  red wine vinegar

    Heat oven to 350° F.
    Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chard and onion and cook until tender, 3 to 4 minutes.
    In a medium bowl, beat the eggs with the half-and-half; season with 1 teaspoon salt and ¼ teaspoon pepper. Add the Cheddar and chard mixture and mix to combine. Pour into the prebaked 9-inch piecrust and bake until set, 40 to 45 minutes.
    Meanwhile, in a medium bowl, toss together the lettuce with the vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
    Serve the quiche with the salad.


Sugar Snap Peas with Scallions and Lettuce

1/2 cup Scallions sliced
4 leaves lettuce, shredded
1/2 pound Sugar Snap Peas
Salt and Pepper to your taste
1 tablespoon Butter
1 tablespoon Oil

Slice scallions, including the green tops. Shred the
lettuce. Remove any tough strings from the snap peas
and cook peas in boiling salted water until tender,
about 5 minutes. Drain.

In a large frying pan, melt butter in the oil over
medium-low heat. Add scallions and 1/4 teaspoon
salt. Cover and cook until tender, about 3 minutes.
Add snap peas and cook, stirring, until heated
through. Add the lettuce and stir until wilted. Taste
for seasoning and add salt and pepper if needed.


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