CSA BOX #5
On July 3rd we are having our open house. That will be next week’s box drop-off. We know some of you will be gone for the holiday but this will not be the only opportunity to come out. Later in the summer we will have a chance for those of you that can’t make it this time. We can’t wait to show around and talk about the farm.
In the box:
Baby Green Leaf Lettuce (Australian yellow)
Mixed Beet bunches with Greens (we don’t peel beets this time of year when they are fresh)
White Egg Turnips with Greens
Cherry Belle Radishes
Scallion (Green Onion)
Purple Kohlrabi (peel these!)
Summer Squash (little ones, first of the year)
Snap Peas (this will be our last week, the plants are phasing out and the peas aren’t as nice as last week)
We have been enjoying lettuce for the past few weeks as you have too I am sure. As busy as we are, we often need a fast lunch. We make so many swiss cheese and lettuce sandwiches on whole wheat bread with a touch of mayonnaise. We like to pile the lettuce high on there; lettuce is so delicious when it is fresh and tender.
Lots of greens again this week. If you are feeling overwhelmed with greens here is a great way to use a lot of them. We did this with beet greens but you can use anything. You can also use this to stuff a tortilla for a quesadilla. We got this concept from a farmers market vendor that we ate at when we worked in Seattle at the farmers market. Patty pan made the most delicious quesadillas, and all the vegetables came from the market. Check out http://www.pattypangrill.com/. You can find patty pans’s founder exact recipe in this article. I bet with these quesadillas you can get any non beet fan to love beets!
Beet Root and Greens Nachos
1 Onion Bulb
2 Beet Roots (squash works great too!)
4 Chard Stems
Large pile of greens (they cook down)
Soy sauce (or salt)
Caramelize diced onion on low heat in a large skillet for ten minutes, then add diced beet roots and chard stems. Cook until the beets are soft enough to chew easily then add rough chopped greens and seasonings; we used about two tablespoon of chili powder and cumin for one sheet of nachos but we like to season heavily. Try adding cayenne if you like hot. After the greens are soft and incorporated into the onions, beets, and chard stems turn off the burner.
Place a layer of chips on a sheet tray, add a layer of beets, and then a layer of cheese. We did that twice. Broil until cheese is melted.
One more note, This week’s Kale is Lacinato or Dino Kale, named after its scaly looking leaves like dinosaur skin. This variety of kale originates from Italy but is now grown all over the world. It is also known as Tuscan kale, Tuscan cabbage, Italian kale, cavolo nero, black kale, flat back cabbage, palm tree kale, or black Tuscan palm. This variety is great for kale chips. If you haven’t tried them,they are delicious and easy to make!
1 pound Tuscan kale (1 to 2 bunches), thick stems removed (if preferred, try it both ways) and leaves sliced crosswise into 2-inch ribbons
2 tablespoons extra-virgin olive oil
Flaked sea salt or coarse salt, for sprinkling
Preheat oven to 375 degrees. Toss kale with oil, and spread in a single layer on each of 2 rimmed baking sheets. Bake, tossing kale and rotating sheets halfway through, until crisp, about 15 minutes. Let cool on sheets. Sprinkle with salt, and toss to coat. Yum!
Hannah and I have been slow and steady weeding the field. It has been a jungle in places and sometimes a machete seems appropriate for the job. These long summer days and warm nights combined with some timely rains make the weeds quite a problem. We haven’t had to give up on anything yet because of the weed pressure, and I think we have cleared out the worst of the beds. It is difficult this time of year since we have are now harvesting twice a week, once for CSA and then again for the Highland Park Farmers Market and still squeezing in planting and all the other chores that go along with the farm. We are miles ahead on the weeding compared to last year and again l think the worst of the weeding is over. Hopefully. There are eggplant, peppers, and tomatoes on our plants now.
While weeding we have noticed a plethora of lady bugs, ranging from orange to red, to an eighth of an inch to three eighths of an inch, and some with just two spots to some with eight. Lady bugs are a family of beetles with about 450 species native to north America . They are generally considered helpful since they will eat aphids and other pests in the garden however they are omnivorous.
Until next week,