May 4, 2016

What’s in the box this week?

Standard Shares include

  • Snap Peas - Prep them by washing, trimming off the stem ends, and removing the tough string along the edge. If you prefer them a little less crisp, blanch them in boiling water 30 seconds to a minute before transferring them to a bowl of cold water.

  • Little Gem Lettuce - For a delightful tahini dressing: Blend ⅓ c well-stirred tahini, ⅓ c water, ¼ c + 1 tbsp fresh lemon juice, 2 chopped garlic cloves, ¾ tsp salt, and ¼ tsp sugar (optional) in a blender until smooth.

  • Beets - The star of this week’s recipe!

  • Lacinato Kale - Finely chopped kale is a great addition to meatballs!

  • Rainbow Chard -Harvesting is a continuous process, as most species of chard produce three or more crops

  • Florence Fennel - Fennel can be stored in a plastic bag in the refrigerator and should be used within 3 to 5 days otherwise the flavor will dry out.

  • Parsley - Make a parsley and chorizo omelette! Delish!

 

 

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

 

 

Vegetable Forecast

Kale, Chard, Snap Peas, Broccoli, Beets, Fennel, Parsley

 

 

News

Happy May! And don't forget Mothers' Day this weekend!

A windy Saturday took it’s toll on the field.  The pollinator strip quickly dried out and we saw the characteristic spots on the lacinato kale, which you may notice too.  Some people think of it as sunburn, but it’s better classified as “mesophyllic collapse.”  It happens during windy days after preceding cooler, and especially if a little wet, periods.  

But on the flip side, that wind acts like a proton pump and the summer crops put on some nice growth.  We spotted the first signs of the impending wave of summer squash.  So enjoy these cool weather crops before we kick it into hot gear.  Nothing sounded better than a cold crisp salad while during the heat of today’s harvest.  Bon apetit!

 

Recipe

Barley, Fennel, and Beet Salad (Serves 6)

Short but sweet, this recipe uses two items from this week’s box AND packs a lot of seasonal, flavorful punch! Thank you to Bon Appetit for the side suggestion!

 

  • 2 c cooked barley (from about ⅔ cup dried)

  • 1 fennel bulb, thinly sliced

  • 2 small golden beets, thinly sliced

  • ½ small red onion, thinly sliced

  • ¼ c chopped toasted almonds

  • ¼ c torn fresh mint

  • ¼ c olive oil

  • 3 tbsp Sherry vinegar or red wine vinegar

  • Kosher salt and freshly ground black pepper

 

 

Toss barley, fennel bulb, beets, red onion, almonds, and mint in a large bowl with oil and vinegar; season with salt and pepper.

 

 

 

Pics of the Week:

Squash!

Your CSA onions for fall 2014-spring 2016