CSA week 3 June 20th, 2012
June 20, 20122012 CSA week 3 June 20th 
In The Box
2 bunch Sugarsnax Carrots
2 heads ‘PIC’ Romaine Lettuce
2 lb Sugar Snap Peas
2 pints Strawberries
1 bunch French Breakfast Radishes
2 Sweet Spring Onions
Hello, Going with volume over diversity this week as the cooler, wetter weather has the farm in a strange sort of limbo. Most of our main season staples are doing well in the field, just not quite ready for a substantial harvest. Zuchinnis, cherry tomatoes, green beans, fava beans and new potatoes will be along soon. In the meantime we thought we’d load you up with two of the crops that are thriving right now. This years snap pea crop is the best we’ve seen in over a decade (now we just need to figure out how to flood the field with four feet of water two days after planting every year) and we’re sharing the bounty with you. You’ll find two pounds of peas in this weeks box and with a crop this versatile we’re sure you’ll find numerous ways to enjoy their sweetness. As we walk around the farm, even Butter the new farm dog can’t resist strolling over to the vines and snagging a few peas to snack on. The kids have figured out that the cherry tomatoes are beginning to ripen….one here, one there..a few more each day and it’s fun to watch them chipmunk cheeked as they come out of the high tunnels. The carrots we’re harvesting right now were seeded periodically over a four month period starting back at the end of January. All four plantings are coming on at once clearly illustrating the relative futility of our in depth winter planning process. It’s so interesting to see, from one year to the next, how things turn out even when repeating what was thought to be a formula for a succesful crop. Last season the Japanese Salad Turnips thrived to an almost ludicrous degree while this season they’re limpimg along…..limbo…..and wll not be such a regular presence in the boxes. (I think I just heard a collective ‘PHEW!’ from many of last years members.) Don’t worry lovers of the sweet white root, they’ll make it into the boxes soon. Our early brocolli and cauliflower crops are struggling a little, but we’re starting to see them showing good signs of recover from the late frost that rudely shocked them shortly after transplant. More melons go into the field this week along with brussels sprouts, celeriac and celery. It feels a little crazy to be thinking about winter crops before summer even arrives. Having to look ahead, past the days of late long shadows and evening martinis isn’t easy, but with July 15th being when we do most of our big winter crop seedings, it is a necessary evil. We’ll be sure to relish and make the most of summer, enjoying each crop as it comes into it’s own and passes. The oh too brief season of the fava bean, the first delicate skinned new potatoes each bringing their own excitement, their own call to favorite stand-by recipes. And as each crop peaks and passes we’ll enjoy the next and wait longingly for another year to enjoy them again, happy in the knowledge that we ate the best each season had to offer, knowing that the trucked in, out of season alternative could never be so good, so good for you.
“Eating with your local culture is all about waiting for the quality experience. It requires patience and a pinch of restraint as botany, geography, seasonality and good farming come together to produce your food.” -Barbara Kingsolver-
Enjoy,
Dave, Lori and the crew
Two quick notes: July 4th falls on a Wednesday this year so we will be delivering the boxes on Thursday July 5th that week. July 1st is the due date for those of you who opted for the two payment plan. You can go to our website creativegrowers.com, fill out the sign up form (again), name and email is all we need and follow the link to paypal or…..go directly to paypal.com and initiate a payment to csa@creativegrowers.com or mail us a check to 88741 Torrence Road, Noti OR 97461.
As always, please feel free to contact us with any questions, concerns or comments.
CROP NOTES AND RECIPES
Sauteed Sugar Snap Peas from Chez Paniss Vegetables by Alice Waters Top and tail the peas, pulling off the threadlike strings. Slice on the diagonal into 1/2 inch thick pieces. Put into a saute pan or cast iron skillet with 1/4 inch of water, a nob of butter, and a sprinkling of salt. Bring to a boil and reduce the heat to medium. Cook until done, about 3 minutes. The water and butter should be emulsified and coat the snap peas, which should be bright green and tender. Taste and add a little salt if needed. Serve as a side dish or add to pasta.
Chocolate Chip Carrot Cake adapted from Recipes from a Kitchen Garden by Shepherd & Raboff
1 cup butter, softened
2 cups sugar
3 eggs
2 ½ cups flour (I use half whole wheat)
1 teaspoon baking soda
1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon allspice
2 Tablespoons cocoa powder
½ cup water
1 Tablespoon vanilla
2 cups shredded carrots
¾ cup chopped nuts
¾ cup chocolate chips
Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy. (I use my standing mixer for this recipe!) Add eggs one at a time, beating well after each addition. Sift dry ingredients together. (if using whole wheat flour mix thoroughly but don’t sift); add to creamed mixture alternately with water and vanilla. Fold in carrots, nuts, and chips. Pour/smooth into greased and floured 9×13 inch pan. Bake for 45 minutes. Cool and top with dusted powdered sugar or a citrus glaze or a cream cheese frosting.
Carrot Yogurt Soup adapted from Sunset’s Make-Ahead Cookbook
2 T cooking oil
1 onion, chopped
1 garlic clove
1 teaspoon each curry powder and flour
3 cups stock: chicken or vegetable
3 large or 6 medium carrots, scrubbed and sliced, (peeled if you like)
1 cup plain yogurt
cayenne pepper, ground
1/3 cup chopped, toasted salted peanuts
Heat oil in 3-4 quart pan over med. heat. When oil is hot, add onion, then garlic, stirring, until onion is soft. (About 10 minutes). Add curry powder and flour; continue to cook, stirring, for about 30 seconds. Add broth and carrots. Cover and simmer until carrots are tender when pierced (15 to 20 minutes)
Blend with immersion blender, food processor or regular blender with 3/4 cup of the yogurt until pureed. Season to taste with S and P and cayenne (use sparingly!).
Serve at room temperature or hot. Garnish with peanuts, yogurt, and if you like carrot curls you can make by using a vegetable peeler and ‘peeling’ long carrot curls from a carrot. Put these curls in a small bowl of ice water to help them stay curly and crunchy before you serve them in the soup.
Radish Butter 10-12 small to medium red radishes 1 stick (8 TBS) butter, softened salt and pepper
Trim leaves and root strand off of radishes, then wash and dry the radish bulbs. Place radish bulbs in a food processor and pulse until very finely chopped. Add the butter and pulse until smooth. Mix in salt and pepper to taste, or spread on bread, crackers or even romaine leaves or carrot sticks and sprinkle individual servings with salt and pepper.
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