April 22, 2014

What’s in the box this week?

Standard Shares include

  • Catalogna Emerald ChicoryThis asparagus-like green packs a nutritious punch. 
  • Green Romaine Lettuce This week’s recipe is an exciting new spin on a classic salad dressing!
  • Rainbow ChardSwiss chard is a nutritional powerhouse -- an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.
  • Red Curly KalePlace kale in a buttered gratin dish, and top with grated Parmesan and breadcrumbs. Broil until warmed through.  Delicious!
  • Kohlrabi Roast ‘em!  Set oven to 450°. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl.  Spread evenly on a rimmed baking sheet and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar just before serving.
  • Spring OnionA spring onion can be used in recipes that call for scallions, giving an extra boost of sweet onion flavor, but the reverse isn't necessarily true because scallion bulbs are so small.  Scallions are long and thin, and the little white bulb at the bottom is straight and does not bulge outward.  If left in longer, scallions get taller and stronger in flavor, but they will never develop a bulb like spring onions.
  • Sage Lay two sage leaves over a long slice of sweet potato and wrap with a slice of prosciutto. Roast for 20 minutes or so with some olive oil.
  • Parsley You can dry your fresh parsley by tying a bunch together and hanging it upside down in a cool, dry place. When the parsley is completely dry, remove the stems and store the dried leaves in an airtight container. You can also dry out your parsley in a slightly warm (100° F) oven or in a dehydrator.

 

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

 

Don’t forget – you can always add extra items to your order at our Online Market.

 

Vegetable Forecast

Red Butterhead Lettuce, Baby Arugula, Rainbow Chard, Green Curly Kale, Florence Fennel, Spring Onions, Green Garlic, Dill

 

 

News

We’re back to all Say Hay, all the time!!  The “Temporary Change” period is over and we’re back to 100% produce from our small farm.  Thanks for sticking with us through tough times.  We’re proud to be growing all of your Shares again and are looking forward to a fantastic year for our loyal CSA members.

 

The Winter 2014 CSA Member Survey results are finally compiled and will be published on our News Blog.  Please read through the comments if you are interested in hearing what other members are thinking and our responses.  We really appreciate those who took the time to complete the survey and share their thoughts.  We learned quite a bit and have incorporated many of the suggestions into this year’s plans.  It’s going to be a great CSA year on our farm.  Please spread the word and help us grow!

 

 

Pics of the week

Rex Dufour of the National Center for Appropriate Technology joined Chris to assess the cover crop.  We took some samples and estimated about 35,000 lbs per acre of plant matter (which equals over 1 million pounds on the 30 acres).  Not bad considering we were worried that it might not survive at all with the lack of water.  The white flowers are the tillage radish going to seed.

Dusty works on “stale bedding” the fields using an alloway, under-cutter bar, and alabama shovels.  Stale bedding is a technique where we allow the weeds to flush and then till just the top couple inches of soil to kill and incorporate them without bringing up a new set of weed seeds.  Then we are able to plant into a “stale bed” with fewer weeds.  This is one effective tool of managing the hardest part of farming organically: the weeds.

 

Recipe

Tahini ‘Goddess’ Dressing (Makes quite a bit!)

This is a salad dressing that you can play around with measurements… some people add less water, or leave out the sugar, or halve the apple cider vinegar.  But, the fundamentals are definitely here and it is a dressing that has always pleased guests (particularly the vegans).  It is fabulous with lettuce salads, but also goes beautifully on sautéed greens!  This recipe makes enough that you can keep a mason jar in the fridge and use it several times.  Thanks about.com for the rec!

  • 1/2 c tahini
  • 1/2 c apple cider vinegar
  • 1/4 c soy sauce
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1 stalk green garlic, chopped finely
  • 1/2 cup water
  • a couple stalks fresh parsley, chopped
  • 1 tbsp sugar or agave
  • 1/2 cup oil

Add all the ingredients, except for the oil to a blender or food processor and puree until smooth and creamy. Slowly add oil until well mixed. Dressing will be thick, but you can always add a bit more water if you prefer a thinner consistency.

Cover Crop

Rex Dufour of NCAT.

Stale Bedding.