Winter CSA Share #5, Tuesday, January 6th, 2015

What You’re Getting:

Standard Share:

3 lbs Onions	8 lbs Winter Squash
5 lbs Potatoes	3 lbs Turnips
3 lbs Carrots	0.5 lb Salad Mix
2 bulb Kohlrabi	1 Green Cabbages
3 ears popcorn

Family Share:

6 lbs Onions	12 lbs Winter Squash
10 lbs Potatoes	6 lbs Turnips
6 lbs Carrots	0.5 lb Salad Mix
3 lbs Beets	2 Green Cabbages
2 bulb Kohlrabi	6 ears popcorn

Farm News:

Happy New Year!

So far we have really enjoyed 2015…. Mostly because of the beautiful ice for skating, and then finally some snow for cross country skiing. Let’s hope the rest of the year is just as filled with fun family activities.

Although the ice and snow makes the summer season seem far away, this is starting to be a very busy time for us. All our plantings and seeding dates need to be planned and organized for the year ahead so we can order our seeds. We try to knock off big paperwork projects like catching up on Quickbooks, taxes, entering the data from last year’s harvest and labor logs before February arrives… and along with it, the beginning of our seeding season!

At the same time, this is also a special time of year for our family, as we try to spend as much time as possible relaxing together before the spring. I hope you guys are enjoying it, too! Skating, skiing, snowshoeing…. Winter in Maine is the best.

Please bring back your boxes when you come ot pick up your share! Remember, the next share is the last share (January 27^th).

Enjoy your veggies!

Christa, Mike, Lizzy and Nick

Recipes:

Popcorn!

How to pop:

In the microwave: Remove outer husks. Place ear of corn, fully intact, in a paper bag. Fold the top of the bag closed. Place in microwave and heat on high for about 3 minutes or until all the corn has popped.

On the stovetop: Remove outer husks. Remove kernels from cob using a twisting motion. Pop kernels on stovetop just like any other popping corn!

Each ear makes about 1 large bowl of popped corn.

Yum!

Potato and Turnip Cakes

    1 pound  potatoes (about 2 medium)

    1 pound turnips (about 2 large)

    1/3 cup olive oil

    1 teaspoon coarse salt

    1/4 teaspoon ground pepper

    Coarsely grate (with a box grater or a food processor fitted with the grater attachment) potatoes and turnips, all scrubbed and trimmed. Squeeze to remove as much moisture as possible; transfer vegetables to a medium bowl. Toss with coarse salt and ground pepper.

    Heat olive oil in a large skillet over medium heat. Form potato mixture into four tightly packed patties; place in skillet, flattening gently with a spatula to a 3/4-inch thickness. Cook patties, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if patties start to brown too quickly, and add more oil to skillet if necessary). Transfer to paper towels; sprinkle with salt.

Kohlrabi and Turnip Gratin

    1 to 2 tablespoons unsalted butter (optional), plus more for baking dish

    1 1/2 cups heavy cream, plus more if needed

    3 sprigs robust herbs such as thyme or sage

    2 pounds (total) kohlrabi and turnips, peeled and thinly sliced

    Coarse salt and freshly ground pepper

Heat oven to 375 degrees, and butter a 2 1/2-quart oval gratin dish or 9-by-13-inch baking dish. Bring cream and thyme to just under a boil in a small saucepan, then remove from heat and let stand 30 minutes. Strain through a fine sieve and discard solids.

Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with salt and pepper as you go. Dot with butter, if using. Pour cream over top (it should almost cover the vegetables; add up to 1/2 cup more if necessary) and cover tightly with parchment-lined foil.

Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more. Serve at once.

Kohlrabi and Apple Slaw

    Kohlrabi, cut into matchsticks

    Apple, cut into matchsticks

    Olive oil

    Fresh lemon juice

    Salt and pepper

    Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.

Kohlrabi and Turnip Asian Slaw

1 pound kohlrabi (1 large), peeled

1 medium turnip, peeled and quartered

3 tablespoons lime juice

1 tablespoon peanut oil

2 teaspoons honey

1 teaspoon toasted sesame oil

Coarse salt and ground pepper

2 scallions, thinly sliced (Can be substituted with slivered onion)

    Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip.

    In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.

Spiced Chicken Stew with Carrots

Throw this in the crock pot in the morning, come home to a delicious dinner just right for a cold winter’s night.

    2 pounds carrots, peeled and cut into 1 1/2-inch lengths

    8 skinless chicken thighs (about 2 1/2 pounds total)

    1 garlic clove, thinly sliced

    1 cinnamon stick

    1/2 teaspoon ground cumin

    Coarse salt and ground pepper

    1/4 cup golden raisins

    1/2 cup cilantro leaves

    1/4 cup sliced almonds, toasted if desired

    Couscous, for serving (optional)

    Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.

    Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.

   

Winter CSA Share #3, Friday, December 5th, 2014

 

What You're Getting:

Standard Share:

5 lbs Onions	8 lbs Winter Squash
5 lbs Potatoes	½ lb salad mix
5 lbs Carrots	2 lbs beets
1 green cabbage	1 lb leeks
½ lb swiss chard	1 bulb kohlrabi

Family Share:

8 lbs Onions	10 lbs Winter Squash
10 lbs Potatoes	1 lb salad mix
10 lbs Carrots	3 lbs beets
1 green cabbage	1 lb leeks
1 lb swiss chard	1 bulb kohlrabi

Farm News:

Thanks to all of you for being so understanding about the last-minute date change this week! We are glad to be home and were glad to find that the winter greens survived our absence.

We hope you all had a wonderful Thanksgiving with your families. We were visiting Mike’s mother in Indiana, as usual. Among many, many other things we are incredibly grateful for our loyal and supportive customers. Without you, we would not be able to spend our lives farming. Thank you, thank you, thank you!

As winter sets in, the farm activities change. Buildings and vehicles need repairs. We take extra classes for certifications and to gain new skills. The mountain of winter paperwork is slowly conquered. Seed plans, markets, supply orders, next year’s crew… everything must be planned out and recorded! Exciting to be thinking about all the possibilities for next season.

Enjoy, and many thanks!

Christa, Mike, Lizzy and Nick

Recipes:

Rice Noodles with Pickled Vegetables

A fancy-sounding recipe that’s really pretty simple, this has become one of our favorite winter dishes.

 6 ounces wide rice noodles

1/4 cup soy sauce    

3 tablespoons fresh lime juice

3 tablespoons unseasoned rice vinegar

1 tablespoon sugar or maple syrup

2 teaspoons finely grated peeled ginger

1/4 teaspoon freshly ground black pepper

½  large kohlrabi, julienned (Cut into the thinnest sticks possible)

2 cups cabbage, julienned

2 large carrots, julienned

1/4 cup sesame oil

1 cup torn fresh cilantro, divided

3/4 cup unsalted, dry-roasted peanuts, coarsely chopped, divided

Optional: 1 lb cooked ground beef or minced cooked chicken

    Cook the noodles according to the package instructions. Drain, rinse with col water and toss with sesame oil.

    Whisk soy sauce, lime juice, vinegar, sugar, ginger, and pepper in another large bowl. Add vegetables; toss to combine. Let sit 10 minutes.

    Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Mix in meat if desired. Top salad with remaining cilantro and peanuts.

Cabbage, Carrot and Kohlrabi Slaw

This slaw is delicious solo, or in tacos.

    3 cups thinly sliced cabbage

    2 carrots, shredded

    ½  large kohlrabi, shredded

Dressing:

    ¼ cup olive oil

    juice of one lime

    sea salt and pepper to taste

    To prepare slaw, combine the first 3 ingredients in a large bowl. To prepare dressing, mix all ingredients in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour.

From http://www.tastebook.com/recipes/2972191-Cabbage-Carrot-and-Kohlrabi-Slaw

Sautéed Swiss Chard with Lemon and Butter

1 1/2 tablespoons butter

1 1/2 tablespoons olive oil

2 garlic cloves, minced

1 pinch dry crushed red pepper

1 bunch swiss chard, stems and leaves cut into 1/2-inch-wide pieces

Juice of ½ lemon

Salt

Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper. Sauté until fragrant, about 1 minute. Add swiss chard; stir to coat. Cover and cook until tender (stirring occasionally) about 8 minutes. Squeeze juice from 1/2 lemon onto chard. Season to taste with salt.

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.

Winter CSA #4, Tuesday, January 7th

What You’re Getting:

Standard:

2 kohlrabi 

2 head cabbage 

5 lb onions 

6 lb potatoes 

6 lb carrots 

8 lb winter squash 

3 lbs turnips 

0.5 lbs leeks 

1 pie pumpkin

Family:

3 kohlrabi

3 head cabbage

10 lb onions

12 lb potatoes

12 lb carrots

10 lb winter squash

5 lbs turnips

0.5 lbs leeks

1 pie pumpkin

Farm News:

Hi all,

Sadly, the hardy winter greens (Spinach, salad, etc) did not survive that fiercely cold December. The greens usually give out sometime in late January, but this year, after the coldest sustained temperatures in December that Maine farmers have seen in 10 years, the greens gave out early. We’ve put in extra of other things to make up for it. Mike went to a conference in mid-December and learned about winter greens production innovations, so we are hoping that some changes we will be making to our winter production techniques will increase production and help guard against weather fluctuations like this. Here’s hoping!

Hope you all enjoyed your holidays and are looking forward to the new year stretched out before us. This time of year always feels full of possibility! Don’t forget, due to moving this pick-up to avoid the holidays, the next pick-up is in just 2 weeks!

Thanks,

Christa, Mike, Lizzy and Nicky

Recipes

Quick and Easy Oven Fries

            We. Love. Oven. Fries. It’s a problem, really. You can just slice up potatoes, toss them with oil and salt, throw ‘em in an oven and have a pretty yummy treat in less than an hour…. BUT, if you follow a few extra steps, they are really, really good.

2 lbs potatoes

2 Tbs oil (Whatever you have handy, high heat oils are best but olive oil is fine)

Salt to taste.

Slice potatoes into long strips ¼ inch thick. In a large bowl, soak in ice cold water for 30 minutes. Preheat your oven to 450. Drain potatoes, and pat dry. Toss in a large mixing bowl with oil and salt until thoroughly coated. Spread evenly on a cookie sheet and bake for 25 to 35 minutes. Eat!           

Cabbage, Carrot and Kohlrabi Slaw

This slaw is delicious solo, or in tacos.

    3 cups thinly sliced cabbage

    2 carrots, shredded

    1 large kohlrabi, shredded

Dressing:

    ¼ cup olive oil

    juice of one lime

    sea salt and pepper to taste

    To prepare slaw, combine the first 3 ingredients in a large bowl. To prepare dressing, mix all ingredients in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour.

From http://www.tastebook.com/recipes/2972191-Cabbage-Carrot-and-Kohlrabi-Slaw

Skillet Potato and Cabbage Pancakes

    1 cup shredded cabbage

    2 1/2 cups grated potatoes

    ¼ cup minced onion

    1 clove minced garlic

    1 egg, beaten

    1 1/2 tsp. salt

    1/2 tsp. black pepper

    2 tbsp. oil

    sour cream or applesauce (optional)

Place the cabbage in a steamer basket set over 1 1/2 inches boiling water. Cover, steam until tender, 15-20 minutes. Place the grated potatoes in a dish towel. Gather up, twist and hold over the sink. Squeeze out as much moisture as you can. Combine the potatoes, cabbage, onion, garlic, egg, salt and pepper in a bowl. Mix well and then use your hands to form thin, loose patties. Combine the butter and oil in a large skillet over med-high heat; heat until butter melts. Add patties a few at a time. Cook until browned on one side, 7-10 minutes, periodically pressing down with a spatula. Flip and cook 7-10 minutes more. Serve hot and top with sour cream or applesauce. Serves 4.

From Farmer John’s Cookbook. 2006.

Thanksgiving Day Creamed Turnips

It’s not  Thanksgiving, but who says you can’t enjoy these delicious creamed turnips every day?

    1 large turnip, peeled and diced

    2 tablespoons white sugar

    2 tablespoons butter

    2 tablespoons all-purpose flour

    1 cup milk

    salt and ground black pepper to taste

 Place the turnip in a saucepan with enough water to cover the cubes; place the saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes; drain water and return turnip to saucepan.

    Return the saucepan to medium heat. Pour enough fresh water over the turnips to cover; add the sugar. Bring to a boil; cover, reduce heat to medium-low and simmer until turnip pieces are fork tender; drain.

    Melt the butter in a separate saucepan over medium-high heat. Stir the flour into the butter to make a roux. Whisk in the milk until the mixture thickens. Add the turnips and stir gently to coat. Season with salt and pepper.

Potato-Carrot Pancakes

A bastardized version of epicurious.com’s potato latke

    1 lb potatoes, shredded                      

    1-2 large eggs, beaten

    1 lb carrots, shredded                      

    Salt and pepper to taste

    1 large onion, shredded                      

    Vegetable oil for frying

          

Combine shredded carrots and potatoes. Drain off excess liquid. Add onions, egg, salt and pepper. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.

Winter CSA Share #3, Tuesday, December 10th, 2013

Standard Shares:

¼ lb spinach (Or more, hard to say how much we will be able to harvest tomorrow)

¼ lb salad mix (Ditto)

3 mini lettuce heads

1 kohlrabi

1 head cabbage

5 lb onions

5 lb potatoes

5 lb carrots

8 lb winter squash

2 lbs beets

Family Shares:

¼ lb spinach (Or more, hard to say how much we will be able to harvest tomorrow)

¼ lb salad mix (Ditto)

5 mini lettuce heads

2 kohlrabi

1 head cabbage

10 lb onions

10 lb potatoes

10 lb carrots

12 lb winter squash

4 lbs beets

Farm News:

Hi all,

Brrrrrr! It really feels like winter today… now all we need is some snow. Mike is in the new building bagging up veggies for the CSA shares while Lizzy naps and Christa sits in front of the fire with the baby, typing away. Pretty cozy.

We hope you all had a great Thanksgiving with your families, and were able to incorporate lots of Bahner Farm veggies into your meal! We came home from the hospital with Nicky the day before, so enjoyed a quiet holiday at home with just us.

Stay warm!

Thanks,

Christa, Mike and little Lizzy

Recipes

Cabbage-Kohlrabi Slaw

1 kohlrabi

1/4 head shredded cabbage

1/2 lemon

1/4 cup chopped dill

1/2 clove minced garlic

1 teaspoon dijon mustard

salt and pepper

3 tablespoons olive oil

Peel the kohlrabi or turnip and cut into matchsticks. Whisk the lemon juice, dill, garlic, dijon mustard, and salt and pepper in a bowl; whisk in olive oil. Toss with the kohlrabi, shredded cabbage, and add salt and pepper to taste.

Adapted from http://www.foodnetwork.com/recipes/food-network-kitchens/cabbage-kohlrabi-slaw-recipe/index.html

Roasted Beet Salad with Feta

2 lbs beets

3 T olive oil Sea salt

1/2 C crumbled feta cheese

 2 t lemon zest

1 T maple syrup

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.

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

Buttercup Squash with Apples

1 small buttercup or other winter squash

½ chopped tart cooking apple

1 tablespoon maple syrup

2 teaspoons butter or margarine, softened

½ teaspoon lemon juice

1/8 teaspoon ground nutmeg

      Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in an un-greased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.

      Cover and bake 30 to 40 minutes or until squash is tender.

CSA Share #10, Tuesday August 13th, 2013

 

What You’re Getting:

Standard Share:

 

1 bunch carrots

1 lb mixed sweet onions

1 kohlrabi

1 head lettuce

1 lb tomatoes

1 quart new potatoes

1.5 lb cucumbers

1 pint blueberries

Family Share:

 1 bunch carrots

2 lb mixed sweet onions

2 kohlrabi

1 head lettuce

2 lb tomatoes

2 quart new potatoes

2 lb cucumbers

1 quart blueberries

Farm News:

Hi all!

            We usually have our CSA dinner earlier in the summer, but due to a construction project that has been dragging on (And on, and on!), we put it off this year. Now we have finally decided on a date – Tuesday, September 10^th! There will be a farm tour and talk with Mike at 4:00, and then a farm dinner (provided by us) at 5:00. We hope you can join us! Please RSVP to let us know if you can - or can’t - make it.

Thanks!

Christa, Mike, and Lizzy

Recipes

Greek Salad (Horiatiki)

2 Tbsp. chopped fresh parsley

2 medium tomatoes, cut into 1 ½ “ pieces

1 cucumber, peeled, halved, and sliced into ¼” slices

½ medium onion, thinly sliced

3 tbsp. olive oil

1 tbsp red wine vinegar

1/8 tsp. dried oregano (actually better with fresh, if you can get it)

6 oz. feta, Cut into thick slabs

8 kalamata olives

Salt and freshly ground black pepper, to taste

Combine parsley, tomatoes, cucumbers, and onions in a bowl. In a small bowl, whisk together oil, vinegar, and oregano; season with salt and pepper and pour over vegetable mixture. Toss. Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano.

Roasted Red Potatoes, Kohlrabi, and Onions

   1 lb New potatoes, peeled and quartered

   1 Kohlrabi, peeled and cut into equal size pieces

   2 medium onions, quartered

   Olive oil

   Kosher salt and freshly ground pepper

    Preheat oven to 400 degrees F. Spray a flat baking sheet with nonstick cooking spray and set aside.

    Place cut up vegetables in a medium-size bowl and toss with olive oil, salt, and pepper. Use just enough oil to coat the vegetables — you don’t want the vegetables sitting in a pool of oil.

    Transfer the vegetables onto the baking sheet and roast in the oven for 30-45 minutes, until fork-tender, but crisp on the outside.

- See more at: http://www.nutritioulicious.com/2010/07/roasted-red-potatoes-kohlrabi-and-spring-onions/#sthash.wx21YLEb.dpuf

CSA Share #9, Tuesday August 6th

What you're getting:

Standard:

1 bunch carrots

1 bunch fresh onions

1 kohlrabi

1 pint mixed tomatoes

1 lb summer squash and zucchini

1 lb cucumbers

¼ lb arugula

¼ lb basil

Family:

 

2 bunches carrots

2 bunches fresh onions

2 kohlrabi

1 quart mixed tomatoes

2 lb summer squash and zucchini

2 lb cucumbers

½  lb arugula

¼ lb basil

 

Farm News:

Hi all!

Can you believe it’s August already? Now we just need some warmer, sunny weather and warm nights to ripen up all these melons and tomatoes! They’re really taking their sweet time this year. Jeeze.

Some of you may be wondering about our CSA dinner this year. We usually do it earlier in the season, but with our construction project dragging on and on this year, it hasn’t been a good place to gather a large group of people. Right now we’re thinking about early September, and we’ll keep you posted about specific dates!

Hope you are all enjoying your summer and your veggies.

Thanks!

Christa, Mike, and Lizzy

Recipes

Bruschetta with Tomatoes, Cucumbers, and Basil

    2 ripe tomatoes, chopped

    1/2 large red onion, diced

    1 cucumber, peeled, seeded, and diced

    1 cup fresh basil leaves, shredded

    Coarse salt and freshly ground pepper

    1/4 cup extra-virgin olive oil, plus more for brushing

    1 tablespoon red-wine vinegar

    1 baguette

    2 to 3 peeled garlic cloves, for rubbing

In a large bowl, combine tomatoes, onion, cucumber, and basil; season lightly with salt and pepper. Add olive oil and vinegar, and toss well to combine. Let stand at room temperature for at least 1 hour but no longer than 3 hours.

             Heat broiler or grill pan. Cut bread diagonally into 1/2-inch-thick slices. Brush both sides of each slice lightly with olive oil; grill or broil on both sides until toasted.

Rub hot bread lightly with garlic cloves on one side only. Sprinkle with salt and pepper, and top with tomato mixture. Let stand a few minutes to allow juices to soak into bread before serving.

http://www.marthastewart.com/332415/bruschetta-with-tomatoes-cucumbers-and-b

Kohlrabi and Summer Squash with Almonds

    2 small-medium summer squash or zucchini

    1-3 oz. sliced almonds

    1 T. butter or olive oil

    salt and pepper to taste

    1 medium-large kohlrabi bulb (optional)

    2-3 cloves garlic (optional)

Peel the kohlrabi. Dice into matchsticks, place in a bowl with 2-3 T. water and cook on high for 3-4 minutes or until tender. Alternatively, boil/steam the matchsticks in a small saucepan.

Heat the butter or oil in a large pan. Mince the garlic, if using, and add the almonds and garlic to the fat.

While the almonds are toasting—or before, if you’re a stickler about having your mise en place—slice the squash into thin pieces. You want them to be thin enough to just cook through in about a minute in the pan.

When the almonds are turning brown, add the squash. Toss gently to coat in the fat. After about a minute, remove from the heat.

From http://soursaltybittersweet.com/content/csa-2010-files-kohlrabi-and-summer-squash-almonds

CSA Share #6, Tuesday, July 16th, 2013

-->What You’re Getting:

Standard Share:

1 bunch chard

1 bunch kale

1 head lettuce

½ lb green beans

1 bunch scallions

1 kohlrabi

½ lb summer squash and/or zucchini

1 bunch parsley

Family Share:

-->

1 bunch chard

2 bunches kale

2 heads lettuce

1 lb green beans

1 bunch scallions

2 kohlrabi

1 lb summer squash and/or zucchini

1 bunch parsley

1 head napa cabbage

Farm News:

Hi all!

With the hot week coming up, we are looking forward to a lot of late night, post-work swims. We hope you guys are finding a good place to cool off, too! The greenhouses are boiling and the dogs are panting…. And the first few tomatoes are ripening! We had cherry tomatoes for the first time on Friday, and I look forward to giving them to you guys as soon as we have enough for all of you!

In the mean time, enjoy the greens and the first few exciting summer items… summer squash! Green beans!

Thanks and Enjoy!

Christa, Mike, and Lizzy

Recipes

Crispy Garlic Kale with Chorizo and Beans

    1 tablespoon olive oil

    6 small cloves garlic, sliced thin

    2 links chorizo sausage, cooked

    1 cup homemade vegetable stock

    2 large bunches curly kale, large stems removed and shredded

    1 14.5-ounce can great northern beans, drained and rinsed

    1/2 teaspoon red pepper flakes

Directions

Place a large, heavy-bottomed saucepan over medium heat. Add the oil to the warm pan, then add the garlic. Cook 3-4 minutes, stirring often so the garlic doesn't burn.

Add the sausage to the pan, breaking it up with the back of a wooden spoon as it browns. If the pan gets too hot, add 1/4 cup of the stock to pull up any fond (crust) that has developed on the bottom of pan. After the sausage is browned, add the kale to the pan, cover, and allow to wilt for two minutes.

Stir the kale mixture, then add the beans, pepper and remaining stock. Reduce the heat to low, cover the pan, and cook for 5 minutes.

From: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1988910

Kolrābju Salāti (Latvian Kohlrabi Salad)

1 cup farmer's cheese or cottage cheese, drained overnight in a cheesecloth-lined strainer

1/3 cup heavy cream

1/4 cup peeled and grated Granny Smith apple

1 tbsp. kosher salt, plus more to taste

2 medium kohlrabies, peeled and grated

Freshly ground black pepper, to taste

2 tbsp. sliced parsley leaves

In a large bowl, stir cheese, cream, apple, salt, kohlrabies, and pepper until evenly combined; let sit for 10 minutes, so flavors can marry. Garnish with parsley before serving.

From Saveur, http://www.saveur.com/article/Travels/Riga-Revisited

Caramelized Pork over Lettuce

    2 tablespoons sugar

    2 tablespoons water

    2 tablespoons fish sauce

    1 1/2 teaspoons vegetable oil, divided

    1 1/2 pounds boned pork loin, cut into cubes

    1 (10 1/2-ounce) can low-salt chicken broth

    1/4 teaspoon black pepper

    1 (3-inch) cinnamon stick

    2 cups (2-inch) chopped scallions

    6 cups shredded lettuce

    1/4 cup rice vinegar

    1/4 cup thinly sliced fresh basil

    Place the sugar in a small, heavy saucepan over medium heat; cook 5 minutes or until golden (do not stir). Add water and fish sauce (mixture will splatter); remove from heat.

    Heat 1 teaspoon oil in a large skillet over high heat. Add pork, and cook 4 minutes or until browned on all sides. Remove pork from skillet. Stir broth into skillet, scraping skillet to loosen browned bits. Return pork to pan; add the caramelized sugar mixture, black pepper, and cinnamon stick, and bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until pork is tender. Remove from skillet, and keep warm.

    Heat 1/2 teaspoon oil in skillet; add scallions. Sauté 2 minutes or until lightly browned. Add to pork mixture; keep warm.

    Combine shredded lettuce, rice vinegar and basil in a large bowl, and toss well. Serve pork mixture over lettuce mixture.