May 15, 2013

What’s in the box?

Eggs from our pasture-raised, certified organic, happy hens.

Broccoli Spring Gypsy broccoli crowns. CSA Members Terry and Mary Jo have made broccoli leaf chips and brought them to market to share, and by popular decree, they were a hit!  They tossed the greens in olive oil and baked them in a low temperature oven, about 250 degrees, turning often.  The resulting chips had the oceanic flavor of kale and nutty flavor of broccoli. Yum! Did you know broccoli leaves have twice the potassium of the florets?  Use your broccoli within 2-5 days for maximum nutrition.

New Potatoes A mix of our German Butterball and Red Thumb new potatoes are waxy and delicious.  This week, try boiling them, cubing, and tossing with olive oil and chopped leeks.  Since they are new potatoes, they are best used fresh.

Lacinato Kale If you haven’t yet tried making kale chips, you should.  Similar to the Terry and Mary Jo’s broccoli chips, toss the kale leaves in olive oil and salt and bake in the oven at 250, turning over after about 20 minutes, and turning off the oven after another 20 minutes, allowing them to finish drying out in the warm oven.  Get creative with ground cashews and nutritional yeast dressings for “cheesy” kale chips.

Leeks Like a mildly flavored onion, the bottoms are great with your potatoes.  They would also make a good base for potato, kale, (broccoli?) and leek soup.  

Green Garlic

Vegetable Forecast: chantenay carrots, baby lettuces, kale, watermelon radish, spring onion, green garlic, new potatoes

We hope you enjoy your produce as much as we enjoy growing it for you!

Have a great week,
Chris & the Hens

pic of the week: cross your fingers! if our spring cauliflower can survive the early hot weather, it should be ready in the next couple weeks.

cauliflower.jpg