2012 CSA week 2June 13, 2012
2012 CSA week 2 June 13th
In The Box
1 bunch Sugarsnax Carrots
2 heads ‘PIC’ Romaine Lettuce
1 lb Sugar Snap Peas
1/4 lb Green Garlic
1 lb Spicy Asian Salad Mix
1 bu Rainbow Swiss Chard
1 bu Spring Walla Walla Onions
Hello, I thought about posting a picture of my desk right now, but I think the chaos might be a little overwhelming an image for some. With the farm in full swing my forays into this space inevitably happen when I’m not in my most organized state and the piles of stuff to deal with are growing at an alarming rate. We’re almost over the spingtime hump here and the mantra of ‘push on through’ echoes around the farm. The crew epitomized the chant today, harvesting, washing, drying and bagging over 160 lbs of salad mix along with harvesting and prepping the rest of the contents of this weeks box. As the farm almost slips into auto pilot for a few weeks we’ll get back to taking care of the plants we’ve spent the last few months getting into the ground. Many of the crops we have in the ground are still covered with massive sheets of protective row cover and I get nervous when I’ve been too busy to properly check on their status. Beds of neatly planted rows can so quickly turn into solid matts of weeds before you know it. With much of the major field planting done, weeding now becomes the priority and we’ll spend the rest of the week with hoes in hand and one of us driving the ‘Super A’ (our 1946 Farmall cultivating tractor) almost none stop. I become an espresso fueled mad man at this time of year and as the caffiene wears off I am thankful that the piles of paper on my desk, while menacing in stature, do make a fine pillow.
CROP NOTES AND RECIPES
1 bunch of chard 3 tablespoons butter 1 handful freshly grated Parmesan cheese
1. Pull the leaves from the ribs of one or more bunches of chard. Discard the ribs (or save them for another dish) and wash the leaves.
2. Cook leaves until tender in abundant salted boiling water, 4 minutes or so. Drain the leaves, cool, squeeze out most of their excess water, and chop coarse.
3. For every bunch of chard, melt 3 tablespoons butter in a heavy pan over heat. Add the chopped chard and salt to taste. Heat through, and for each bunch of chard stir in a generous handful of freshly grated Parmesan cheese. Remove from heat and serve.
Steamed Chard with Candied Ginger recipe adapted from Vegetables from Amaranth to Zucchini by Elizabeth Schneider
3/4 pound chard salt and pepper 1 Tablespoon olive oil some grated lemon and or orange zest lemon juice to taste chopped candied ginger
Prepare chard by washing well and slicing up coarsely. Steam or saute leaves and stems for 5 to 10 minutes. Toss chard with salt and pepper, grated lemon and/or orange zest, lemon juice, candied ginger, and olive oil. Transfer to serving dish. Serve warm.
Make a light, full meal from the above recipe by adding a good serving of chopped firm tofu, pork or chicken sauted with garlic and onion and stuff it all into a pita with a handful of the spicy mix..
Serves 6 For croutons3 cups 1/2-inch cubes of fresh French or Italian bread 2 tablespoons olive oil For dressing 2 large garlic cloves, chopped 6 flat anchovies, rinsed, patted dry, and chopped 2 tablespoons fresh lemon juice 2 tablespoons mayonnaise 1/4 teaspoon salt 1/3 cup olive oil (preferably extra-virgin) 2 tablespoons water 1 Large or 2 medium heads romaine lettuce, trimmed and torn into bite-size pieces 1/3 cup freshly grated Parmesan cheese
Serves 6 from Gourmet Feb. 1994
Green Garlic Simplest way to use green garlic: substitute for regular garlic, I chop it up like a green onion, then I use it sparingly raw, and abundantly cooked. The beginning of a soup, hummus or egg salad, thrown in with the onions at the beginning of many dishes that start with ‘cook the chopped onions in oil or butter’.
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