May 14, 2014

What’s in the box this week?

Standard Shares include

  • Snow PeasLike other peas, they should be consumed as soon after picking as possible, since their high sugar content quickly turns to starch. 
  • Frisee Tres Fines – The star of this week’s recipe!
  • Red Roxy Butterhead This lettuce goes especially well with creamy dressings.
  • Bloomsdale Spinach For an interesting new take on breakfast... put puréed spinach into pancake dough. When heated in oil, it will give the whole thing a wonderful caramelized touch.
  • Collard Greens – While they can be grown year round, Collard Greens enjoy a warmer environment – interesting enough, however, a touch of frost can seal their flavor.
  • CilantroThis is the name used for the young, flat feathery leaves of the coriander plant, a member of the carrot family.  The dried seeds of the plant are sold as the spice coriander.
  • Broccoli Are you using those stalks and greens? They can be peeled and cut or shredded for sautéed veggie dishes, soups, or casseroles!

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

Peas, Iceberg Lettuce, Green Cabbage, Green Curly Kale, Uncured Garlic, Yellow Peaches

 

News

We’re continuing to plug in zukes, cukes, and melons galore.  This first warm weather spell this week (reaching 100 degrees) is going to push along the squash, beans, and corn.  We’ll keep sowing and babying those greens while we can to help you eat your roughage.  Enjoy one of the quintessential spring treats we grow for our CSA members in the box this week - peas!

 

Pics of the week

-A taste of next week, the earliest of the peaches will be plucked off the tree and into your boxes!

-Staking tomatoes (better late than never).  Prep your palate for the onslaught of black cherry, golden, and sweet red cherry tomatoes!

-Thanks to all those who are visiting us at market to top up their weekly Shares.  We love chatting it up and seeing you in person.

 

Recipe

Frisée aux Lardons – Curly Endive With Bacon and Egg (Serves 3-4)

This traditional French salad (salade Lyonnaise) has only a couple of components, but it’s a classic with a great mix of flavors.  Plus, it’s a great excuse to use those delicious Say Hay eggs!  Thank you to New York Times for the recipe!

  • 4 handfuls tender, pale curly endive (about 10 ounces)
  • 6 ounces thick-cut bacon, sliced crosswise into 1/4-inch-thick lardons
  • 2 teaspoons Dijon mustard
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon finely grated garlic
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper
  • 4 Say Hay farm-fresh eggs
  • 12 thin slices from a French baguette, lightly toasted and rubbed with a garlic clove

 

Wash and dry curly endive, place in a shallow salad bowl and refrigerate.

In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.

For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.

Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.

Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons. Spoon warm lardons over salads. Shower with freshly ground black pepper and serve.