“First we eat, then we do everything else.” -M.F.K. Fisher
Welcome to the 2019 CSA season! We’re so excited to begin delivering fresh organic veggies to you all! We’re very happy with the way the crops have been growing and your first share will be delicious. Be sure to read your weekly Blog, as this is where we will share news of farm life, recipes, and any offers of bulk crops during the course of the season. We have a wonderful “crop” of new crew members, and look forward to helping you get to know them through out the season. While so many things stay the same, changes are a constant part of life on the farm! We will do our best to make your season with us is the best experience it can be!
WHAT’S IN YOUR SHARE THIS WEEK:
- Lettuce ~ Red Oak Leaf (2 heads)
- Collard Greens
Some Sites Only
- Snap Peas
Just a reminder that when we day “Some Sites Only” it means that we didn’t have enough of those crops ripe enough to share with you ALL…..those of you who don’t receive those items this week, will receive them the next week, or the next time they become available. Rest assured that we keep excellent records and you will all receive your promised amount as the season progresses.
Fresh Greens Pasta Pie
- 20-24 small onions (about 1 lb.)
- 1 cup polenta cornmeal
- 4 1/2 cup chick or veggie stock, divided
- salt & pepper to taste
- 2 Tbsp butter
- 2 Tsp sugar
- 2 Tsp cider vinegar
- 2 Tbsp olive oil
- 2 Tsp minced garlic
- 1/4 tsp crushed red chile flakes
- 1 bunch collard greens, thick stems discarded, leaves chopped
- 4 oz. blue cheese, crumbled
Bring a pot of water to boiling. Cut a tiny “X” in root end of onions, drop them in the water, and cook 1-2 min. Drain, cool, and slice off ends, leaving a little root end intact so onions won’t fall apart when cooked further. Remove skins. Heat oven to 350 deg. Oil a large ovenproof skillet. Add polenta, 4 cups stock, and 1 tsp. salt: stir well (it won’t get smooth until cooked). Bake uncovered, without stirring, until liquid is absorbed, 40-50 minutes. Meanwhile, melt butter over medium heat in skillet. Add onions, sprinkle with salt, and cook until nearly tender, 8-10 minutes, shaking pan frequently to prevent sticking. Add sugar & continue to cook, shaking pan, 2-3 minutes. Add remaining 1/4 cup stock & vinegar. Raise heat: cook until liquid becomes a glaze, again shaking pan. Remove onions to a bowl. Wipe out skillet: add olive oil. Add garlic, chile flakes, and greens: cook, stirring often, until tender, 4-5 minutes. Stir in onions: add salt & pepper to taste. When polenta is done, serve it in wide shallow bowls topped with greens & blue cheese.
Makes 4-6 servings from “Asparagus to Zucchini” cookbook
Strawberry Spinach Salad w/Balsamic Vinaigrette
Our Open House Potluck was really fun…the weather was lovely, so we were able to be out under the Oaks….of course the food was amazing, and our crowd was a nice mixture of long term members and new folks. It’s always a pleasure for me to finally put the names and faces together, catch up with those I’ve known for many years, and meet our new members. The farm is so lush and green right now, and a lovely place to take a hayride. Erin Katovich, one of our new crew this year, raises exotic insects and carnivorous plants and brought a huge selection to share with everyone. She also raises quail…you can visit her Instagram page to learn more about her hobby.Thanks to all who attended!
Turnips and Radishes will be in your share today! These spring globes are delicious fresh or cooked. Radishes may need a good scrubbing (we have already washed these for you!) but do not need to be peeled. Trim off any damaged area. Store them in a damp towel or plastic bag in the refrigerator. Store green tops separately, wrapped in a damp towel. Use as soon as possible.
Cut Turnip greens from their roots and store roots separately. Keep dry, unwashed greens in a sealed plastic bag in your fridge. Thicker greens will keep up to two weeks; tender ones should be eaten within a week.
To store turnips and radishes, place them unwashed in a plastic bag in the crisper bin of your fridge. Due to high water content, turnips and radishes may deteriorate quickly, but most should keep for a week.
Collards are one of those greens that many folks don’t try, because they don’t really know what to do with them. They are so tasty and nutritious, and we will offer recipes so you can feel inspired. Just prior to use, swish Collard leaves in a basin of lukewarm water. After any grit has settled, lift leaves out carefully. Additional rounds of washing may be necessary. Store preferably unwashed, wrapped in a damp towel or plastic bag in hydrator drawer of refrigerator. Best used fresh, but may last for up to 1 week if properly stored. Keep moist. Collards can be cooked or eaten raw as a wrap for stir-fries and salads.
Your Snap Peas and Strawberries might not make it home, but if they do, they can be eaten raw or used in many recipes. I’ve given a couple of Strawberry recipes, and the SNAP Peas can be used in fresh salads or in any stir fry recipe.
Of course, your lettuce won’t really need any introduction! This Red Oak Leaf is so tender and delicious and will make an amazing salad! Store in your crisper drawer, or in a plastic bag in the fridge with a damp towel to keep it fresh.
We hope that you all enjoy your first share of the season, and we look forward to sharing our veggies with you for the whole season…..many blessings!
Linda and all of your Winter Green Farmers