What’s in the box this week?
Standard Shares include
Salad Mix – Fun fact: Mesclun isn’t the name of a plant, it’s a term for a mix of salad greens that are harvested and eaten together.
Bloomsdale Spinach – Spinach's popularity increased during the 1500s when French Queen Catherine de'Medici insisted that every meal include spinach. This is the origin of the term "Florentine" in reference to dishes with spinach; de'Medici was born in Florence.
Cabbage – This veggie’s sulphur and iron content can improve circulation.
Watermelon Radish – Bask in their brilliant color with this week’s quick pickled recipe!
Spring Onion – A very versatile, yet milder member of the allium family; they may be used raw as part of salads, salsas, or slaws, or diced and cooked in soup, noodle, and seafood dishes. Get creative! This is our first pick of this long-season veggie. Tender and great for eating fresh!
Escarole – Chop it up fresh in your salad mix. Or escarole can lightly cooked by sautéing or adding to soups.
Rosemary – Infuse some olive oil with this fragrant herb! Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.
Navel Oranges – The most cultivated tree fruit in the world since 1987, sweet oranges account for approximately 70% of citrus production. It’s the first pick of our oranges this week, so they are both sweet and sour to make your mouth pucker! Our orange trees are over 50 years old and haven’t been irrigated in over 20 years. Partly due to their age and size, we dodged the frost during last week’s cold spell and we expect a decent orange crop this year.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Preserve Shares Pickled Spicy Carrots
Vegetable Forecast HOLIDAY BREAK! Shares resume Jauary 8th. HAPPY NEW YEAR!
Don’t forget – you can always add extra items to your order at our Online Market.
Give the gift of Say Hay preserves with our new holiday packages! We’ve bundled our Roasted Salsa, Classic Dill Pickles, Spicy Dill Pickles, and Sun-Dried Cayenne Peppers into a snazzy gabled gift box. This season, we’re offering this $31+ value for only $25!
Packages are available for purchase both at our Farmer’s Markets and through our Online Market at http://www.farmigo.com/store/sayhaycsa under 'Preserves'.
Pic of the week Our old orange trees are fertilized and pruned by a team of a dozen alpacas!
Greens Salad with Quick Pickled Radish (Serves 4)
These stunningly vibrant pickles offer a nice counterpoint to a bed of greens; you can use your salad mix or any variety of bunched greens. The quick pickles are ready to eat in about 30 minutes, although if you have time to leave them longer (up to a day), the flavor will mellow and taste even better. Thank you to cooking website The Kitchn for the recipe and tips!
- 1/2 c white wine vinegar
- 1/4 cup sugar (or to taste)
- Kosher salt
- 1 watermelon radish (can substitute regular radishes)
- 1 bunch kale or salad greens
- 2 tbs extra virgin olive oil
- 1 tbs toasted pumpkin seed oil
- 1 tsp lemon juice
- 1 tsp fresh thyme leaves
- freshly ground black pepper
- 1/4 c pumpkin seeds, toasted
Do ahead: In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef's knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.
For kale: If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out and discard or save for another dish. Slice the leaves crosswise into 1/4-inch-wide ribbons.
In a large bowl, combine olive oil, pumpkin seed oil, lemon juice, thyme, a generous grind of black pepper, and a little salt. If using kale, use your hands to massage the dressing into the leaves until they soften and wilt. If using salad greens, just toss with the dressing.
Drain the radishes. Toss with the greens - OR - arrange the slices on individual plates and place the greens on top. Garnish with pumpkin seeds and serve.