January 15, 2014

What’s in the box this week?

Standard Shares include

  • Broccoli ‘Buttons’ (mini-crowns)These adorable buttons are the star of this week’s recipe – yum!
  • Mizuna Mix A crucial salad mix ingredient! This Japanese green has slender white stems and bright green, deeply serrated leaves. Mild in flavor, this variety is good for stir-fries, salads, sandwiches and soup.  The mix also includes Tat Soi, Pac Choy, and a little Red Russian kale.
  • Watermelon RadishInstead of eating them raw, try roasting these spicy radishes with a little olive oil, salt, and pepper.
  • Young Kale Mix Frost only heightens kale’s flavor by releasing its sugar content.
  • Baby Romaine One of the best lettuces nutritionally, romaine contains a substantial amount of iron and vitamin E.
  • Navel Oranges When Father Junipero Serra and his Franciscan monks began establishing a chain of missions in southern California in 1769, they also brought and planted orange seeds. 

Egg Shares include eggs from our certified organic, pasture-raised, happy hens. 

Vegetable Forecast Savoy Cabbage, Baby Salad Mix, Baby Green Butterhead Lettuce, Batavian Escarole, Purple Top Turnips, Spring Onion, Green Garlic 

Don’t forget – you can always add extra items to your order at our Online MarketThis includes our stewing hens!  We offer them for $15/bird, 2 for $25, and 5 for $50.  Stock up your freezer and have pastured chicken stock ready to go for the rest of the year.  We only offer these hens every two years!  After purchasing through the online market, they can be delivered with your CSA Share, in person at the farmers’ market, or email us at sayhayfarms@gmail.com with questions or to make other arrangements. 

News

Say Hay Farms is excited to invite you to our first round of CSHay! Farm Potlucks in the Bay Area, Davis, and Sacramento…

CSA members, Farmer’s Market regulars, and other friends of the farm will come together to share scrumptious dishes made from Say Hay produce, and build community around the farm by meeting one another.  We are also working to grow our CSA supporter network, so please bring along a friend who might be interested in getting our CSA box.

 And, we’re looking for hosts!  If you’re interested in opening up your home to the Say Hay community in late January or early February, please contact Lauren at amazinggreis@gmail.com.  As soon as we set some dates, we’ll be in touch with more information!  Can’t wait!

 Pic of the week Don’t miss out on the Stewing Hens!  Here’s Rabbit the Rooster who has spent the last two years with his girls. 

Recipe

Broccoli Parmesan Fritters (Makes about 9 2 - 2.5 inch fritters) 

Because making anything into a fritter is always and undeniably delicious, we present to you this week’s recipe… Thank you to Smitten Kitchen for the inspiration to fritterize!  SK blogger Deb suggests eating these fried delights with a garlicky lemon yogurt (check out the link above for details), ricotta, a squeeze of lemon juice, a little crumbled feta, or a fried runny egg on top…. Mmmmmm

  • 3 c fresh broccoli, chopped
  • 1 large Say Hay egg
  • 1/2 c all-purpose flour
  • 1/3 c finely grated parmesan cheese
  • 1 small clove garlic, minced
  • 1/2 tsp Kosher salt, plus more to taste
  • A pinch of red pepper flakes or several grinds of black pepper
  • Olive or vegetable oil for frying

Prepare your broccoli: Cut the florets into 1-inch chunks (stems may be included as well). Steam your broccoli until tender but not mushy: Use whatever method you prefer. One method is to bring a 1/2-inch or so of water to a boil in a small saucepan, then add the broccoli, place a lid on it and simmer it for 5 to 6 minutes. Drain the broccoli, then set it aside to cool slightly.

In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit. Keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.

Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil, about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 200° oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter

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