May 21, 2014

What’s in the box this week?

Standard Shares include

  • Sugar Snap PeasThe star of this week’s recipe!
  • Crispino Iceberg Lettuce While iceberg lettuce has a bad reputation of being low in nutrients, that's not exactly true -- it's just lower in nutrients than some other types of lettuce. It is still a good source of some essential nutrients, and you should never feel guilty indulging!
  • Collard GreensAccording to the Harvard School of Public Health, a cup of cooked collard greens has more calcium than a glass of skim milk.
  • Green Curly KaleFor a simple, satisfying side dish: chop, steam or boil your kale briefly, then dress it with a little butter and sea salt.
  • Uncured GarlicFresh, “uncured” garlic is moister than the usual “cured” garlic, but can be crushed, baked, diced, etc. just like normal garlic.  Store your garlic plant in a cool, drafty place, ideally out of direct sunlight. A porch, kitchen or garage is perfect.  You can eat your fresh-pulled garlic whenever you want, but be sure to keep the garlic plant intact until you’re ready to eat the cloves. (As long as the plant is intact, it will continue to dry down: once the leaves and stalk are brittle, you’ll have a “cured” garlic bulb that you can cut off of the plant stalk and store as normal garlic.)
  • Spring Snow White Peaches Peaches are the third most popular fruit cultivated in the US, coming in right behind apples and oranges. For a very early crop in May, these peaches are surprisingly flavorful and sweet.  They checked in this morning at 13 brix.  And fruit season is just starting….

 

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

Zucchini, Rainbow Chard, Baby Beets, Baby Carrots, Iceberg Lettuce, Garlic, White Peaches

 

News

It’s really feeling like spring with zucchini and early peaches on the menu.   We expect to enjoy the last four weeks of spring by harvesting beets, carrots, cabbage, potatoes, and greens before switching to the summer’s tomatoes, peppers, eggplant, cucumbers, and melons.  Of course we’ll have CSA surprises along the way. 

 

Pics of the week

-Clover surveys the peppers.

-Dusty picks the peaches.

-Rex of NCAT surveys the tomato crop.  We discovered many-a-beneficial: minute pirate bugs, syrphids, wasps, lacewings, predatory mites, and ladybird beetles.

 

Recipe

Dry-cooked Cabbage with Tofu and Peas (Serves 4)

Whip up this delicious dish as a side or main! It’s best to use ghee (clarified butter, available in most grocery stores), but canola oil can be subbed as well.  Try it with your red cabbage from this week’s box, or use green.  Thanks to Serious Eats for the recipe!

  • 1 c flour
  • 1 (12 oz) package firm tofu, cut into ½-inch cubes
  • 10 tbs ghee or canola oil
  • 2 tsp mustard seeds
  • 2 tbs grated fresh ginger
  • 1 tbs ground coriander, divided
  • 1 tsp ground turmeric
  • ½ tsp asafetida
  • 1 serrano chile, stemmed, seeded, and finely chopped
  • ½ head cabbage, core removed, and thinly sliced
  • Kosher salt
  • 1 c fresh snap peas, chopped

Dry off tofu with paper towels. Dump flour onto large plate. Add half of tofu and toss gently until evenly covered. Shake off excess. Pour four tablespoons ghee or oil into 12-inch iron skillet set over medium-high heat. Heat until shimmering. Add flour-coated tofu. Cook tofu, turning occasionally, until golden brown on all sides, about five minutes total. Remove tofu and drain on paper towel-lined plate. Turn off heat, carefully clean out skillet, and repeat with remaining tofu.

Pour last two tablespoons of ghee or oil into medium-sized dutch oven set over medium high heat. Heat until shimmering. Add mustard seeds. Cook until they start to pop, about 30 seconds. Add ginger, two teaspoons coriander, turmeric, asafetida, and serrano. Stir well, and cook until fragrant, about one minute.

 

Add cabbage and pinch of salt. Cook, stirring every minute, until very tender, about 15 minutes. Add remaining coriander, fried tofu, snap peas, and another pinch of salt. Stir well and cook until everything is warm, about two minutes. Season with more salt to taste. Serve with white rice.

 

Clover surveys the young sweet peppers.

Dusty harvests first spring peaches.

Rex of NCAT surveys the tomato crop.