2015 CSA week 2
June 10, 2015
coming soon to a CSA box near you
2014 CSA week 2 June 10th
In The Box
1 baby bok choi
2 heads butter lettuce
1 lb sugar snap peas
1 bunch Italian kale
zucchini
1 bunch broccoli OR 1 lb shelling peas (depending on pick up site)
1 bunch spring onions (scallions)
At this time of the season, we are quite literally working from sun up to sun down, the farmer’s life an epitome of cliche.
The to do lists shift from what will get done today to what won’t, what can we put off until later when the inevitable dusk puts an end to the work day. I’ve heard the brief window of dusk referred to as the farmer’s holiday, that window of light when it’s just to dark to work but you can still see well enough to stumble back to the house. We are lucky enough to have a dedicated core crew that will stay and work by our sides these long tireless days, that even though it isn’t their farm they work as if it is. The farm dictates the pace and the crops set the priorities, whether it be weeding, harvesting, planting or watering, each crop has its own set of timely demands that, if ignored only make for more work down the road.
The biggest challenge this week has been irrigation, our watering schedule requires daily maintenance to keep everything at optimum moisture levels and last weeks rain (while oh so welcome) threw the proverbial spanner into the works. Suddenly everything was watered on the same day which meant everything was going to need its next watering ON THE SAME DAY!!
Minor changes in the contents of the box this week with either shelling peas or broccoli replacing last weeks frisee and the addition of zucchini to the mix.
You can tell the shelling peas from the snap peas as the snap peas are shorter than the shelling variety. If in doubt a quick bite of the pod will settle it as the shelling pea pod is tough and pretty much inedible.
Logistics
Please try to remember to return your box each week (if you take it home) we will reuse the wax boxes as they are sturdy enough for several uses (and not cheap:-)
If you have additional email addresses you would like to receive the box notes please let us know at csa@creativegrowers.com
You can follow us on Instagram…@creativegrowersfarm
Please feel free to contact us if you have any questions,
Enjoy,
Dave, Lori and ‘the crew’
Creative Growers Organic Farm
RECIPES
Bok Choi
SHITAKE BOK CHOY SOUP WITH NOODLES
note: The original recipe calls for Chinese wheat noodles, but we also like this soup made with somen (Japanese thin wheat noodles) or soba (Japanese buckwheat noodles)
| 1/2 lb. 1/2 lb. 6 8 g. 6 oz. |
bok choy fresh shiitake mushrooms scallions katsuobushi (dried bonito flakes; about 2/3 cup) (I’ve used chicken or vegetable broth instead) thin Asian wheat or buckwheat noodles |
Cut bok choy crosswise into 1/4-inch-thick slices. Discard stems from mushrooms and cut caps into thin slices. Cut scallions diagonally into thin slices.
In a 5- to 6-quart kettle bring 6 cups water to a boil with katsuobushi and boil 1 minute. Pour stock through a fine sieve into a large bowl and discard katsuobushi. Return stock to kettle and add bok choy, mushrooms, and noodles. Simmer soup, uncovered, until noodles are tender, 2 to 5 minutes, depending on type of noodle. Season soup with salt and pepper and stir in scallions.
Gourmet, February 1999
Raw Tuscan Kale Salad With Pecorino Time: 20 minutes
1 bunch Tuscan kale (also known as black or lacinato kale)
1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese, more for garnish
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste.
1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
3. Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
4. Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
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