Field Notes Farm CSA Newsletter
Week 2: June 22, 2015
Kale: We like growing a few different kinds of kale for the different colors and textures. You will notice that the smooth-leaf kale has a more tender texture, while the curly and dark green lacinato varieties have more “chew” and texture.
Green Onions: This is the onion of spring and early summer, and we have been finding new ways to appreciate its excellent flavor. Try on top of baked potatoes.
Radishes: Try our curry veggie dip for the perfect accompaniment to thinly sliced radishes.
Zucchini: Tender and sweet. Try gently sauteing with a little garlic, chopped basil, olive oil, salt, and pepper. So fast and delicious! Don’t overcook these delicate summer squash, they will get mushy!
Basil: Time to work veggie pizza into your regular meal rotation. Try experimenting with white pizzas, which are made without tomato sauce. This lets delicious veggie ingredients like basil, zucchini, and green onions take center stage! For some white pizza fun, check out http://www.finecooking.com/slideshows/white-pizza-recipes.aspx
Arugula: This is a great salad green. This spring we had some early flea beetle damage on the arugula. This is why you may see some small holes. Despite the little holes, it tastes great and is high in vitamins A, C, and K!
Strawberries: Great on a salad of lettuce and arugula with nuts and goat cheese.
Sugar Snap Peas: Eat them on the way home or you might have to share. More next week.
News from Field Notes Farm:
We are excited to announce that our farm will be offering a farm tour as part of an event hosted by the UW Extension Small Farm Team and Farmshed. Mark your calendars for Thursday, July 16th! This is a great opportunity to get a tour of our farm and see the great work at Nami Moon Farms. We are so grateful to be working alongside them on the land we are renting. You will see our organic vegetable operation and Nami Moon’s pasture-raised meats, eggs, and vegetables. The $10 fee for this event includes a local food lunch by Farmshed – yum! A farmer panel will follow lunch, and in the afternoon a tour of Cutler Country Comfort Market & Farm with our friends Sally and Randy. See http://fyi.uwex.edu/smallfarms/2015/05/13/2015-wisconsin-small-farms-tour-uwex-small-farms-team-meeting/ for more information. Please register by July 9th!
In an effort to minimize the amount of packaging waste (and packaging cost) generated by our farm, we try not to over-package our vegetables. At the same time, we want to make sure that your vegetables are viable during transit from the farm, to your home, to your plate! We will gladly reuse the pint containers from last week’s strawberries if you return them clean and in good condition. If you would prefer that we pack your salad greens/kale/herbs in reusable bags (there are some great cloth/mesh models out there), please label them with your name and drop them off when you pick up your next box. We haven’t yet found a good way to eliminate plastic bags from our packaging, but we are open to member suggestions on this!
Curry Dip for Vegetables
Adapted from The Farmer’s Kitchen by Julia Shanks and Brett Brohsgal
¼ cup plain yogurt or sour cream
1 tsp curry powder
1 tbsp minced green onion
¼ tsp sea salt
1 tbsp lemon juice (optional)
ground cayenne and/or cumin to taste (optional)
Mix the above ingredients thoroughly. Enjoy this dip with thinly sliced radishes, salad turnips, carrots, kohlrabi, and more! Will store for 7-14 weeks if stored covered in the refrigerator.
Green Onion Pancake
This is really a pancake-omelette hybrid,, but it is delicious no matter what you call it!
4 large eggs
1 cup all purpose flour
1 1/2 cup water
3 stalks green onion, diced
1 teaspoon salt
1 1/2 teaspoon roasted sesame seeds (optional)
⅓ cup soy sauce or tamari
2 tbsp toasted sesame oil
Dash of red chili flakes or a squirt of hot chili sauce (Sriracha or other)
1 tsp finely grated ginger
1 clove garlic, minced
1. Mix eggs, flour, and water in a bowl. Add green onions, salt, and sesame seeds into batter and mix.
2. Heat a lightly oiled large skillet over medium-high heat. Coat surface of pan with a thin layer of batter and cook 1-3 minutes until golden brown. Flip pancake and cook until golden brown on other side.
3. For dipping sauce, combine all ingredients in a small jar with a lid. Close the jar tightly and shake to mix.
**All of our CSA newsletters are posted on our website. Check out fieldnotesfarm.com and click on the CSA link.**