2015 CSA week 6
July 8, 20152015 CSA week 6 July 8th
In The Box
1 bag baby head lettuce
1 bunch ‘Dino’ Kale
1 pint cherry tomatoes
1 bunch spring onions (scallions)
1 bunch chives
2 pints blueberries
1 bunch baby carrots
zucchini OR fava beans OR….
a lucky few will get a tease of red slicer tomatoes. Don’t worry, we should have enough for all next week 🙂
Everyone knows there are days when you should have just stayed in bed….yesterday, the universe was telling me to go to bed. As I tried to squeeze a last few minutes of productivity out of the day i suddenly found myself in a keystone cops movie (well aside for the black and white part and the silent part, but otherwise just like it.)Â A cultivating tractor that was out of gas then once fueled died from some glitch in the electrical system. Granted the tractor was built in 1946 but still…… With the light waning I thought I’d set up a water setting in some recently planted brasicas to get a jump on the irrigation schedule for today, but no no no our overworked irrigation infrastructure decided to fry one of the control modules in a fourth of July worthy display of sparks and flashes. Fear inducing in such dry conditions especially considering the view of the wheat field on fire on the hillside across the valley. Thankfully no fire here and the neighbors and fire dept. were able to extinguish the field with only a 1/4 acre or so lost. Okay one last try to get something done I’ll save the guys a task and pull the shade cloth onto the second propagation house ahead of this weeks big fall crop seeding…..wait for it, wait for it….As my exhausted self heaved on the rope, really putting my back into it as they say, the rope snaps and I land square on my rear end in a cloud of dust. At that point I got the message (no one said I was a fast learner.)
Renewed this morning I moved into the day leary of electrical hobgoblins and old ropes but ready to tackle any goofy plot twist or heroine tied to a railroad tracks by some mustached villain. (just hoping the wheels don’t fall off of the paddy wagon)
Enjoy,
Dave
LOGISTICS
A quick reminder that those of you making 2 payments, the second payment was due July 1st.
RECIPES
CHIVE VINAIGRETTE
| 5 tbsp. 1 tbsp. 1 tsp.3 tbsp. 2 tbsp. |
olive oil white wine vinegar Dijon mustard Salt and Pepper chopped chives chopped tarragon (optional) |
Mix up and dress a salad.
10- Minute Cuisine, Green & Moine
Greens Tacos
This recipe is one of my favorite breakfast recipes, but of course it would work at any time of day. Please note the amounts given are approximate, I don’t measure anything when I make these. You could use more or less of any one of these ingredients. Serves 2-3
3/4 pounds greens, cleaned well and sliced into approximate 1 inch pieces
2 teaspoons cooking oil
2 chopped garlic cloves, or another alium family, whatever you have on hand (onion, green onion, green garlic, leek…..)
Pinch red pepper flakes or cayenne
2 Tablespoons cream cheese
4-6 small corn tortillas or 2-3 larger flour ones
Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese. Heat tortillas, divide filling among them. Eat and enjoy.
Quick Greens (less than 10 minutes from start to finish)
Wash any type of greens that can be cooked (kale, radish greens, mustards, chard, spinach, etc.).
Saute with olive oil and garlic until wilted. Transfer to serving platter and add cracked black pepper and a splash of balsamic vinegar. Easy yet delicious!
Risotto with Greens
No greens will be wasted! If you are not sure how to use your greens, make this for dinner! Double the recipe!
1 small onion, finely chopped
2 T. olive oil
1 c. risotto, uncooked
1/2-3/4 lb. fresh greens, trimmed and torn (Radish greens, kale, chard, mustards, turnip greens, beet greens, etc.)
4 garlic cloves, minced
2 (14-1/2 oz.) cans chicken or vegetable broth
Freshly ground black pepper, to taste
1 c. grated Parmesan cheese, optional
Saute onion in olive oil in a small stock pan. Add risotto and saute until golden. Add greens and garlic; saute until greens are wilted. Stir in broth slowly (one can at a time). Cook, covered, on low heat until most of the liquid is absorbed, stirring occasionally. Add black pepper, stirring well. Add cheese, if desired, and blend well before serving.
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