Sunday, July 6, 2014

CSA Share #5, Tuesday, July 8th, 2014

 

What You’re Getting:

Standard:
1 pint sugar snap peas
1 bunch swiss chard
½ lb beet greens
1 bunch garlic scapes
1/3 lb salad mix
1 bunch scallions
Small bag of basil


Family:
1 quart sugar snap peas
1 bunch swiss chard
1 bunch kale
1 head lettuce
½ lb beet greens
1 bunch garlic scapes
1/2 lb salad mix
2 bunch scallions
Small bag of basil

Farm News:

What a rainstorm! It seems like we’ve come out of it ok, though… heavy rain can wash away soil fertility, erode topsoil, rot roots and more. Here’s hoping for some sun this week!
We’re excited at all the new things ripening up. We’re snacking on the first tomatoes this week, and even though it will be a few weeks before we have enough tomatoes to distribute to all our members, it’s still exciting! Looks like zucchini, cukes and summer squash aren’t far off, either.
Lizzy and Nicky are growing so fast and becoming more and more part of the farm. Nicky does chores everyday from his perch on Christa’s back and Lizzy is really loving being a wild farm girl more than ever. If it was up to her she would just pick and eat peas and cherry tomatoes all day long. We’ll try to hold her back so you can get some, too!

Enjoy your veggies!
Christa, Mike, Lizzy and Nicky

Recipes:

Wilted Swiss Chard with Fresh Basil
    2 Tbs. olive oil
    1 clove garlic, minced
    6 to 7 large Swiss chard leaves, rinsed and coarsely chopped
    ¼ cup chopped fresh basil plus whole leaves for garnish, optional
    Salt and freshly ground black pepper to taste
    Fresh lemon juice to taste

    Heat the oil in a large skillet over medium-high heat. Add the garlic, chard and basil, and cook just until the chard begins to wilt, for about 5 minutes. Add salt, pepper and lemon juice. Garnish with basil, if using, and serve warm.


Pasta with Beet Greens and Garlic Scapes

2 cups beet greens, chopped into 2 inch pieces
3 or 4 garlic scapes, chopped
1 T Extra Virgin Olive Oil
salt & pepper to taste
1/2 c chopped toasted walnuts
your favorite pasta (I used angel hair)
1 16 oz can diced tomatoes (or 2 cups diced fresh tomatoes)
Parmesan cheese, shredded

Cook pasta according to package directions. Heat skillet over medium low heat. Add oil, greens, garlic scapes, salt & pepper. Stir everything around. Cover for 3-5 minutes until everything is wilted. Add in chopped walnuts. Drain pasta. Toss tomatoes and greens with the pasta. Sprinkle with Parmesan cheese when ready to serve.


FAQ of the week:

When I pick my veggies up, some of the greens are wilted! What should I do?
            This time of year it’s easy for leafy veggies to go soft in the hot weather. If your veggies have wilted a little by then time you pick them up, try trimming the ends off your kale, head lettuce, or chard and soaking it over night with the trimmed end in a bowl of cool water. In the morning, it will be crisp again!

I’m feeling overwhelmed…. What should I do with all these greens?
            If you find your self with extra greens such as chard or kale, they can be easily frozen for winter use. Instructions on how to process and freeze these and lots of other veggies can be found at:

No comments:

Post a Comment