CSA Share #6, Tuesday July 15th, 2014

What You’re Getting:

Standard

½ pint raspberries!!!!

1 bunch kale

1 bunch Hakurei summer turnips

1/3 lb salad mix

1 bunch scallions

½ head green cabbage (2lbs)

1 bunch parsley

Family 

2 (1/2)  pint raspberries!!!!

1 bunch kale

1 bunch chard

2 bunches Hakurei summer turnips

1/2 lb salad mix

2 bunches scallions

1 head green cabbage (4-5lbs)

1 bunch parsley

Farm News:

This is late this week because it was so hard to predict what would be ready this week: Do we have enough zucchini from the first picking to give every one? Are the carrots ready? Raspberries? Looks like NEXT week we will be able to give you guys zucchini, carrots and TOMATOES (!)… but this week you get raspberries! Yum!

We are not excited about all the heavy rain scheduled for today and tomorrow, but you can’t control the weather, so we’ll try to make the best of it, pruning and thinning things in the greenhouses and hoping the sun will come out again soon!

Enjoy your veggies!

Christa, Mike, Lizzy and Nicky

Recipes

Parsley Scallion Hummus

(2) 15 oz. cans garbanzo beans (chickpeas)

5 scallions sliced thinly

1 bunch parsley leaves chopped

2 Tbsp tahini

3 Tbsp lemon juice

 1/4 teaspoon cumin powder

1 1/2 teaspoon kosher salt

1/3 cup olive oil

In a food processor or blender, finely chop the scallions and parsley. Add the chickpeas, tahini, lemon juice, cumin, and salt and blend, stopping to slowly drizzle in olive oil until mixture is near smooth. Add more salt, lemon, cumin or olive oil to taste. Serve at room temperature or refrigerated.

You can serve this hummus with flat bread, crackers, pita bread, chips, spread it on a sandwich or dip veggies in it. It goes amazingly well with anything!

From: http://aminuteinthelifeofmaria.blogspot.com/2012/10/parsley-scallion-hummus.html

Hakurei-Cabbage Slaw

 1/2 cup slivered almonds

 3 tablespoons vegetable oil

 2 tablespoons rice vinegar

1 tablespoon soy sauce

1/2 teaspoon sugar

1 pound cabbage, chopped into this strips

4 medium Hakurei turnips, sliced thin

2 scallions, thinly sliced

1/4 cup chopped cilantro

 Freshly ground pepper

    Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool.

    In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.

From: http://flyingcoyotefarm.wordpress.com/2014/07/03/csa-week-4/

CSA Share #4, Tuesday, July 1st, 2014

What You’re Getting:

Standard Shares:

1 bunch kale

1 head lettuce

1 bunch hakurei summer turnips

½ lb salad mix

1 bunch beets

1 bunch scallions

 

Family Shares:

1 bunch kale

1 bunch swiss chard

2 heads lettuce

2 bunches hakurei summer turnips

1 lb salad mix

1 bunch beets

1 bunch scallions

Farm News:

Happy 4^th of July! On July 4^th, 2010 we got married in the top field on a hot, muggy day. The farm has changed so much since then – new fields, greenhouses, the farmstand, the packing building, two babies and a whole bevy of apprentices. We are pretty proud of what we have accomplished here since we bought the farm in 2009 and we are looking forward to many, many long, hard, rewarding seasons to come.

We hope you’re enjoying these long summer days as much as we are. Plants are going crazy in this heat. We can’t wait for all the treats in store for us! The tomatoes are starting to ripen, and the cukes and zucchini are sizing up. Sugar snap peas next week!

Enjoy your veggies!

Christa, Mike, Lizzy and Nicky

Recipes:

Beet, Kale, Red Leaf Lettuce & Hakurei Salad with Grapefruit Vinaigrette

1 bunch kale

1 bunch red leaf lettuce

4-5 hakurei turnips

1 beet

2 carrots

1 grapefruit

4 tablespoons olive oil

1 tablespoon honey

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground pepper

sunflower seeds

Wash the vegetables. Remove the stems from the kale, and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces. Chop the turnips and beets into matchsticks (or whatever shape you desire; make sure to cut the beets fairly thinly). Peel the carrots, and cut them into long strips by hand or in a food processor.  If desired, remove the sections from 1/2 of the grapefruit and peel them.  In a small canning jar, combine: juice from 1/2 grapefruit (a little over 1/4 cup), 4 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground pepper. Cover the jar and shake vigorously to combine.  To serve, place fresh ingredients on serving plates or bowls. Top with grapefruit vinaigrette and sunflower seeds.

Scallion Pancakes

This is one of my all-time favorites – a very simplified version of the amazing Korean scallion pancakes a friend used to make for us.

1 bunch scallions                     

1 t salt                                              

1 ½ cups flour                                    

4 eggs                                              

½ cup vegetable oil

½ cup water

red wine vinegar

soy sauce

lemon juice

            Remove the scallion roots and dice the whole bunch (use all the green, right up to the tips!).  In a large mixing bowl, combine the flour and salt. In a smaller bowl, combine the eggs, oil, and water, mixed thoroughly. Add the wet mixture to the flour mixture, and mix well, until there are little to no lumps. Stir in chopped scallions. Oil the surface of a large skillet or griddle, and heat until water flicked onto it pops and fizzles. Pour the batter on, about 1 cup per pancake, spreading the mixture out with your spatula to achieve a nice thin pancake. Fry until golden brown on each side.

Serve with a sauce made from ½ soy sauce, ¼ lemon juice, and ¼ red wine vinegar.

CSA Share #2, Tuesday June 17th, 2014

What You’re Getting:

Standard Share:

1 bunch kale

1 head lettuce

1 bunch hakurei summer turnips

1 bunch radishes

1 head pac choi

1 bunch baby carrots

1 kohlrabi

 

Family Share:

1 bunch kale

1 head napa cabbage

2 heads lettuce

2 bunches hakurei summer turnips

1 bunch radishes

2 heads pac choi

2 bunches baby carrots

2 kohlrabi

Farm News:

Happy Father’s Day! We hope you all got to spend a relaxing day with the Dads in your lives. Mike spent with day with the kids while I took our goods up to Bar Harbor for our weekly farmer’s market there.

Summer is here (almost, anyway!) and the plants are starting to respond to the warming soil with more growth and production. Our crew is out everyday working hard to get things seeded, transplanted, weeded and otherwise healthy for you. This year we have 4 apprentices, our biggest crew ever. With their help we’ve gotten all of the important planting projects in for 2014 and we’re moving into the time of year better known as weeding season with a good handle on things.

Enjoy! See you next week!

Christa, Mike, and Lizzy

Recipes:

How to eat: Kohlrabi (Light green bulb with long leaves)

Ok, last year we got way too carried away and gave our CSA WAY too much kohlrabi, so we promise to cut it way down for 2014… you’ll only be getting it twice.

Peel the touch skin to expose the crisp, juicy bulb beneath. SO good grated into coleslaw or sliced thin to dip in sauces… or just eat it whole, like an apple.

How to eat: Hakurei Summer Turnips

These are SO different from storage turnips that you may be used to. Juicy, tender and slightly sweet, they are meant to be eaten raw. The greens can also be used in salads!

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!

  Kale, Radish and Avacado salad

    1 medium bunch kale (any type), shredded

    1 avocado, pitted and flesh removed

    1 lemon, juiced

    ½ medium onion, red or yellow, thinly sliced

    ½ bunch radishes, sliced thinly

    ½  tsp sea salt (optional)

   Seed and spice blend:

    1/4 cup sunflower seeds

    1/4 cup sesame seeds

    1 T nutritional yeast

    1 teaspoon chili powder

    1/2 tbsp ground cumin

    1/2 tbsp onion granules

In mixing bowl combine the kale, avocado and lemon juice. With your hands, press to cream the avocado until thoroughly mixed. Mix in the onions and some of the radishes, reserving a bit of the radishes for garnish.

Finish with sea salt as an option. Sprinkle with seed and spice blend.

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!

CSA Share #3, Tuesday June 25th

Lizzy loves Hakurei Summer Turnips!

What You’re Getting:

Standard Share:

1 head lettuce

1 head Pac Choi (Bok Choy)

2 bunches Hakurei summer turnips

1 bunch scallions

1 Kohlrabi

1 head broccoli (Or 2 small heads)

Family Share: 

2 heads lettuce

2 heads Pac Choi (Bok Choy)

2 bunches Hakurei summer turnips

2 bunches radishes

1 bunch scallions

2 Kohlrabi

2 heads broccoli (Or 4 small heads)

Farm News:

Whew, it’s sticky today!

We hope you guys have been enjoying your veggies! Despite the crazy temperature fluctuations earlier, most things are doing fine. Our late spring spinach, a lot of arugula, and our first few plantings of beets and carrots bit the dust in those heavy rains a few weeks ago, but there are lots of other things doing beautifully. There will be more spinach in the fall, and we’ll just have to be more patient than usual for carrots and beets, but we’ll have lots of other things to keep us happy.

We should have peas, chard, bunching onions and cukes soon, and zucchini and summer squash soon after that. The green beans and tomatoes are growing beautifully, and the peppers and eggplant are looking good – I can’t wait! Of course, there will be lots of radishes, kale, kohlrabi, cabbage, head lettuce, salad and other fun things between now and then. Yum!

Stay cool this muggy week, and stay out of all these thunderstorms coming our way!

Thanks and Enjoy!

Christa, Mike, and Lizzy

Recipes:

Scallion Pancakes

This is one of my all-time favorites – a very simplified version of the amazing Korean scallion pancakes a friend used to make for us.

1 bunch scallions                      

1 t salt                                               

1 ½ cups flour                                    

4 eggs                                               

½ cup vegetable oil

½ cup water

red wine vinegar

soy sauce

lemon juice

            Remove the scallion roots and dice the whole bunch (use all the green, right up to the tips!).  In a large mixing bowl, combine the flour and salt. In a smaller bowl, combine the eggs, oil, and water, mixed thoroughly. Add the wet mixture to the flour mixture, and mix well, until there are little to no lumps. Stir in chopped scallions. Oil the surface of a large skillet or griddle, and heat until water flicked onto it pops and fizzles. Pour the batter on, about 1 cup per pancake, spreading the mixture out with your spatula to achieve a nice thin pancake. Fry until golden brown on each side.

Serve with a sauce made from ½ soy sauce, ¼ lemon juice, and ¼ red wine vinegar.

Glazed Hakurei Turnips

Simple and delicious. Check out http://blog.cookingchanneltv.com/2011/07/16/hakurei-turnips-recipes-and-tips/ for more Hakurei ideas!

2 bunches baby hakurei turnips trimmed, greens reserved

    1/4 cup (1/2 stick) unsalted butter

    3 tablespoons sugar

    Kosher salt

    Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)

From: http://www.bonappetit.com/recipes/2011/11/glazed-hakurei-turnips#ixzz1yEE4lLTH

CSA Share #1, Tuesday June 11th, 2013

What You’re Getting:

Standard Share:

2 heads Pac Choi (Bok Choy)

2 bunches Hakurei summer turnips

1 bunch kale

1 kohlrabi

Family Share:

 

4 heads Pac Choi (Bok Choy)

2 bunches Hakurei summer turnips

2 bunches radishes

1 bunch kale

2 mini heads lettuce

2 kohlrabi

Farm News:

Hooray, It’s the first CSA share! Although the first share is always smaller then the many shares to come, it’s still an exciting start to the CSA season. With the cold temperatures in May and the rain in the last few weeks, some things are slow to start this year, but the sun WILL come out, and things WILL grow! All things with patience.

            We have a wonderful crew of apprentices this year. Eitan, Laura and Jess have been a great help, and Lizzy is starting to get in on the action too, seeding her own flat of seeds in the greenhouse and using her tiny hoe.

Our exciting news is that Lizzy will have a baby brother or sister in November! Please forgive me if I am slow returning an email or the like, as I am definitely not operating at 100%. Good thing everyone else is!

Enjoy!

Christa, Mike, and Lizzy

Recipes:

Pac Choi and Garlic Sausage Stir Fry

Pac choi, up to 4 heads (We recommend at least 1 head per person)

1 medium onion

1-2 inches hot pepper

½ cup vegetable oil

1 lb garlic sausage

Ginger (a piece about as big as your thumb)

Soy sauce

Heat the oil in a large skillet or wok. Dice the onion and add to hot oil. Add minced ginger, minced hot pepper, and sausage. Sautee, stirring every few minutes, until sausage is cooked through. In the meantime, chop pac choi into large chunks and rinse in cool water. Shake off water, and add to dish with 2 tablespoons of soy sauce. Cook for about one minute, or until leafy portions are wilted and lightly cooked, while the stem portions remain juicy. Serve over rice.

How to eat Hakurei:

Hakurei summer turnips are very different from fall turnips you may be used to. Hakrurei are delicious raw, slightly sweet and nutty. They’ll make a turnip lover out of anybody! They are perfect sliced into salads or dipped into a tangy sauce. The greens can also be used for any recipe calling for turnip greens. Hakurei do not need to be peeling before eating. If you’d like to try cooking these spring treats, here’s one idea:

Hakurei Turnip Gratin

Recipe from http://www.gfzing.com/2009/white-spring-turnips/

• 1 Tablespoon butter
• 1 bunch of Hakurei turnips
• 1 teaspoon dry thyme
• 3/4 teaspoon salt
• 1/4 tsp. freshly ground pepper
• 1/8- 1/4 teaspoon cayenne pepper
• 1/2 cup heavy cream
• 1/2 cup chicken stock
• 1/2 cup of fresh parmesan cheese

Melt butter in a non-stick 12 inch skillet (make sure you have a top to fit the pan.) Wash turnips well, top and tail them, and slice them in 1/4 inch slices. Layer the slices in the pan.  Sprinkle the sliced turnips salt and herbs. Cook for 3 minutes over medium heat, then pour cream and 1/2 cup chicken stock over the top.  Cover and cook the turnips over medium heat for 20 minutes.  The turnips will be completely cooked through, but there will be considerable liquid left in the pan.  Remove the cover and cook to reduce the liquid.  When most of the liquid has reduced (about 5-10 minutes), and the sauce is thickened, grate finely parmesan cheese evenly over the top. Watch closely as the cheese melts and make sure that the liquid does not entirely cook away.

CSA Share # 2 Tuesday, June 19th

What You’re Getting:

Kale, 1 bunch

Swiss Chard, mini bunch

Head lettuce, 2 heads           

Pac Choi, 1 head

Hakurei Summer Turnips, 2 bunches

Farm News:

We’re big on volume and short on variety this week as we wait for the salad mix, field scallions, and radishes to bounce back from the rain – several plantings of salad mix and radishes bolted before we could harvest them. However, with all this lettuce you’ll be eating lots of lovely salads this week, and soon enough we’ll be swimming in other goodies. It’s had to be patient!

The tomatoes are covered in green fruits and we cannot wait for some fresh tomatoes –yes yes, still weeks to wait, but vary exciting. We also had a few greenhouse cukes this week – not enough for everyone, unfortunately, but there will be a few available for purchase for those of you picking up at the farm.

On the farm we are working furiously to get weeding projects done in this hot, dry weather. Whew! Soon July and August will be here with their never ending harvests, so we’ve got to get ahead of the weeds now, while we still have some time!

Enjoy, see you next week!

Christa, Mike, and Lizzy

Recipe of the week:

Massaged Kale Salad with Fresh Strawberries

This raw kale salad is lovely, especially since local strawberries are starting to be available, but I also highly recommend the Roasted Kale Chips – you can find the recipe on our blog by clicking on the “Kale” label!

• 1 bunch kale
• 1 teaspoon sea salt
• ¼ cup diced red or green onion
• ¾ cup diced strawberries
• ¼ cup olive oil
• 2 tablespoons unfiltered apple cider vinegar

De-stem kale by pulling leaves away from stems. Wash leaves. Spin or pat dry. Stack leaves, roll up, and cut into thick strips. Put kale into a large mixing bowl, add salt, and massage kale with your hands for about 2 minutes. Stir onions & strawberries into kale. Dress with oil and vinegar and mix.

From http://www.columbiaheightscommunitymarketplace.org/recipe-massaged-kale-salad-with-strawberries

Glazed Hakurei Turnips

Simple and delicious. Check out http://blog.cookingchanneltv.com/2011/07/16/hakurei-turnips-recipes-and-tips/ for more Hakurei ideas!

• 2 bunches baby hakurei turnips trimmed, greens reserved
• 1/4 cup (1/2 stick) unsalted butter
• 3 tablespoons sugar
• Kosher salt

    Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)

From: http://www.bonappetit.com/recipes/2011/11/glazed-hakurei-turnips#ixzz1yEE4lLTH

CSA Share #5, July 5th, 2011

1 bunch swiss chard           

1 head lettuce

1 head napa cabbage

1 bunch garlic scapes

1 bunch Hakurei summer turnip

1 bunch fresh mint

Farm News:

Happy July 4^th!

Peas and potatoes are sizing up, beets are on the horizon, tomatoes are laden with green fruit, and the zucchini and summer squash will be here any day now…. Yowza! We can’t wait for all the summer veggies. I couldn’t restrain myself to two recipes today, so don’t forget to scroll down to the second page today.

            Things on the farm are going great, getting very hectic! Today we went over to Sand Hill Farm in Somerville to pick some strawberries and to daydream about the ¼ acre of strawberries we’d like to put in next year. So hopefully there will be strawberries in the CSA in the next few years! For now, you’ll have to be content with blueberries. Not long now for those, either! Can’t wait!

           

Thanks so much!

Christa, Mike, and little Lizzy

Recipes of the Week:

Mojito!

• 10 fresh mint leaves
• 1/2 lime, cut into 4 wedges
• 2 tablespoons white sugar, or to taste
• 1 cup ice cubes
• 1 1/2 fluid ounces white rum
• 1/2 cup club soda

    Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

Napa Cabbage-Hakurei Slaw with Honey Lime Dressing

• 1 1/2 lbs Napa Cabbage,
• 1 bunch Hakurei turnips,
• 3 spring onions (or 8 scallions),
• 1/4 cup cilantro

Honey Lime Dressing

1 tbsp rice wine vinegar, juice and zest of 1 lime, 1 tbsp honey, 1 clove garlic, minced, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 cup extra virgin olive oil

 Prep the vegetables: Core the cabbage, and cut it into 1/4" to 1/2" thick slices, then slice as thin as possible.  Remove the greens from the turnips and grate the turnips. Trim the leaves and roots from the onions, halve, and cut into 1/4" slices. Mince the cilantro. Put all the ingredients in a salad spinner, rinse thoroughly, then spin dry. Make the dressing: Put the vinegar, lime, honey, garlic, salt and pepper in a large bowl, and whisk until the honey and salt have dissolved in the vinegar. Add the olive oil in a thin stream, whisking constantly to emulsify the oil. Toss the slaw: Add the vegetables to the bowl with the dressing, and toss until the vegetables are thoroughly coated with dressing. (To make ahead, save this step until just before it is time to serve the slaw.)

Sautéed Swiss Chard with Parmesan

 1/2 cup dry white wine

 3 tablespoons olive oil 

 1 tablespoon fresh lemon juice, or to taste

 1 tablespoon minced garlic           

 2 tablespoons freshly grated Parmesan cheese

 1/2 small red onion, diced           

  salt to taste (optional)

 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

    Heat olive oil  in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

2011 Share #3, June 21st

1 bunch radishes            2 head pac choi

1 kohlrabi                        1 bunch scallions

1 head lettuce           

1 bunch Hakurei summer turnip

Farm News:

Harvests are starting to get a little more interesting, with our first scallions and head lettuce this week! Also our first Hakurei turnips, which were a big hit last year! The next few weeks will see more and more new things added to the list.

            The last few weeks have been a frenzy of planting, and now that the biggest planting projects are done, the weeding frenzy begins! Luckily we’ve got a bigger crew this year to help us stay on top of things (Although Lizzy hasn’t really mastered weeding quite yet… maybe in a few weeks, once she’s got this rolling-over thing down).

Thanks so much!

Christa, Mike, and little Lizzy

Recipes of the Week:

Scallion Pancakes

Our spring favorite…. We’ve been looking forward to these! They are a simplified version of the amazing pancakes a Korean friend used to make for us.

• 1 bunch scallions                       
• 1 ½ cups flour                                               
• ½ cup vegetable oil
• ½ cup water                       
• 1 t salt
• 4 eggs
• soy sauce
• lemon juice
• red wine vinegar

Remove the scallion roots and dice the whole bunch (use all the green, right up to the tips!).  In a large mixing bowl, combine the flour and salt. In a smaller bowl, combine the eggs, oil, and water, mixed thoroughly. Add the wet mixture to the flour mixture, and mix well, until there are little to no lumps. Stir in chopped scallions. Oil the surface of a large skillet or griddle, and heat until water flicked onto it pops and fizzles. Pour the batter on, about 1 cup per pancake, spreading the mixture out with your spatula to achieve a nice thin pancake. Fry until golden brown on each side. Serve with a sauce made from ½ soy sauce, ¼ lemon juice, and ¼ red wine vinegar.

How to eat Hakurei:

Hakurei summer turnips are very different from fall turnips you may be used to. Hakrurei are delicious raw, slightly sweet and nutty. They’ll make a turnip lover out of anybody! They are perfect sliced into salads or dipped into a tangy sauce. The greens can also be used for any recipe calling for turnip greens. Hakurei do not need to be peeling before eating. If you’d like to try cooking these spring treats, here’s one idea:

Hakurei Turnip Gratin

Recipe from http://www.gfzing.com/2009/white-spring-turnips/

• 1 Tablespoon butter
• 1 bunch of Hakurei turnips
• 1 teaspoon dry thyme
• 3/4 teaspoon salt
• 1/4 tsp. freshly ground pepper
• 1/8- 1/4 teaspoon cayenne pepper
• 1/2 cup heavy cream
• 1/2 cup chicken stock
• 1/2 cup of fresh parmesan cheese

Melt butter in a non-stick 12 inch skillet (make sure you have a top to fit the pan.) Wash turnips well, top and tail them, and slice them in 1/4 inch slices. Layer the slices in the pan.  Sprinkle the sliced turnips salt and herbs. Cook for 3 minutes over medium heat, then pour cream and 1/2 cup chicken stock over the top.  Cover and cook the turnips over medium heat for 20 minutes.  The turnips will be completely cooked through, but there will be considerable liquid left in the pan.  Remove the cover and cook to reduce the liquid.  When most of the liquid has reduced (about 5-10 minutes), and the sauce is thickened, grate finely parmesan cheese evenly over the top. Watch closely as the cheese melts and make sure that the liquid does not entirely cook away.