Field Notes Farm CSA Newsletter
Week 2: June 21, 2016
Green Onions – Crisp, mild onion flavor from white tip to green top.
Garlic Scapes- The flowering tops of the garlic plant produce early summer garlic flavor!
Use as you would a clove of garlic.
Magenta Romaine Lettuce Head- A crisp and flavorful romaine. Chop off the bottom inch, rinse off the leaves in cold water, and pour over your favorite dressing (see Green Goddess below) for a simple salad.
Radishes- The same Celesta variety as week #1, but with the heat of last week they have more bite in taste than the bunches last week.
Lettuce Mix-This Yankee Hardy blend is a mix of oak leaf and romaine varieties.
Arugula- A spicy, peppery green. This planting was hit by a few flea beetles, so you will notice a few holes in the leaves.
Spinach – Our final week of spinach until fall!
Beets (with greens)- Week #2 of the Early Wonder Tall Top. Use the greens as you would swiss chard. The beet root will store much longer than the greens in the refrigerator.
Sugar Snap Peas- No need to shell. These sweet pods are ready for snacking!
Basil- Potent aroma and classic flavor.
Basil Plant- A basil plant for your own garden!
News from Field Notes Farm
Included with you share today is our first farm art from Jennifer Levenhagen (postcard) and Kelly Krill (illustration below). When we started our CSA last year, we wanted to provide an opportunity to support an artist with our work as they continued their pursuits. So, we put out a simple flyer ‘Farm Seeks Artist’. We ask applicants to put together a project proposal for the summer season. We are not looking for simple marketing materials, but for the artists to use their own medium and be inspired by the farm community, the food, and the work of farming. In exchange for their work, we offer an every other week vegetable share for the season.
Kelly Krill resides in Stevens Point where she studies art and philosophy at the university. She loves visual storytelling, specifically through comics. Her proposal described “creating a series of comics relating to the farm, the foods grown, and the people involved on the giving and receiving ends”. We were delighted by her intent to bring a lightness and humor to the stories and important processes of growing food and the work of taking care of the land. She is also curious on learning more about farming in general and developing her skills as an artist by transforming her drawn comics into webcomics.
Kelly recently participated in Downtown Stevens Point’s Arts Walk, with sidewalk chalk drawings outside Assembly. She hopes to participate in more local art shows this coming year.
Jennifer is a long-time Appleton resident and an artist of many mediums – singer, fiddler, photograper and more. Jennifer’s proposal for this season was title “Food, Friendships and Farms: Postcards from Field Notes Farm CSA”. Her proposal highlighted her appreciation for the role food plays in understanding one’s role within the local and global community and food’s ability to bring people together. Across the season, members, will receive photograph postcards with text that inspires and celebrates CSA membership and produce of the farm.
If you are curious to hear more about Jennifer’s work, visit her facebook page – https://www.facebook.com/pages/LevenhagenArts/288892245020.
Art (in all forms) is as fundamental to a community as food, infrastructure, and neighbors. We hope you enjoy the new perspective of the farm!
Green Goddess Dressing
One of Polly’s favorite dressings that makes a stunningly simple and eloquent salad when poured over chopped romaine lettuce, salad mix, spinach or other green.
The herb blend is interchangeable – try arugula, dill, chervil, savory.
1 garlic clove or 2 garlic scapes
3/4 cup Tahini
7-8 tbsp water
5 tbsp apple cider vinegar*
3-4 tbsp fresh lemon juice, to taste
1/4 cup extra virgin olive oil
1/2 cup packed fresh basil leaves
1/2 cup packed fresh parsley
1/2 cup packed green onion
1 tsp kosher salt, or to taste
Pinch of cayenne (optional)
Preparation
Process all ingredients until smooth.
Steak Tacos with Cilantro-Radish Salsa
Adapted from Bon Appetit
Until tomato season arrives, this radish salsa will make a terrific taco topper!
2 tablespoons vegetable oil, divided
1 pound skirt or flank steak
Kosher salt, freshly ground pepper
1/2 cup fresh cilantro leaves with tender stems, divided
4 radishes, trimmed, chopped
2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced
1/2 serrano chile or jalapeño, seeds removed if desired, finely chopped
2 tablespoons fresh lime juice
8 corn tortillas, warmed
2 ounces queso fresco or feta cheese, crumbled
Preparation
Heat 1 tablespoon oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium rare. Let steak rest 5 minutes.
Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 tablespoon oil in a medium bowl. Season radish salsa with salt and pepper.
Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.