Week 4, 2015

Field Notes Farm CSA Newsletter
Week 4: July 7, 2015

week 4 boxCollard Greens: Not only for southern style cooking. Collards make great wraps, can replace kale in any recipe, and makes a killer Oshitashi (see Recipe).

Lettuce Heads: Emerald Oak, tender with a crunchy heart. One of our favorite new varieties.

Green Onions
Cucumber:  First of the season, sweet and mild.
Zucchini and Yellow Squash: This is the first of many weeks when you will receive multiple varieties of summer squash. These vegetables are abundant all summer long and we hope to help you learn many ways to enjoy them.
Dill: Chopped fresh dill is a classic accompaniment for cucumbers.  Also excellent chopped and added to your salad.

Garlic Scapes: Scapes are the flower stalk of a garlic plant. We snap them off in early summer to stimulate bulb growth. These scapes are from Nami Moon’s garlic patch about 200 feet from our peas. Use the whole scape as you would garlic cloves.

Carrots: These young carrots are tender and sweet. Cut off the greens and store the roots in a bag for longer storage.

Sugar Snap Peas: Eat the whole pod, these are not shelling peas. It has been good weather for our peas. One variety is over six feet tall!

Kohlrabi: This knobby round vegetable is a relative of cabbage. Enjoy raw thinly sliced, roasted with olive oil, salt, and pepper as you would a root vegetable, or shredded as in the coleslaw recipe below.

Baby Beet Greens: We have a beautiful stand of yellow and red beets and needed to thin them. These delicate young beet greens make a great salad or are excellent lightly sauted. You could even add them to the oshitashi recipe below..

 

News from Field Notes Farm:

We’ve banked up a ton of green tomatoes on the vines and are excited to see the first few starting to blush. We have good fruit set on our winter squash, peas are still going strong, and we may be able to harvest our first “spring” onions in the next couple weeks. Our first green beans are just about to start flowering and our third planting just went in the ground. Fennel will be ready to harvest next week as well as our first butterhead lettuce.

We’ve been vigorously weeding and had to play catch-up over the weekend to get back on our planting plan. Overall the farm is doing well and we’ve been excited each week to provide a full box and this week is no different!

Farm Musing:

Creative thinking may simply mean the realization that there is no particular virtue in doing things the way you have always done them.”

~ Rudolf Flesch

Tell us what you think:

Your feedback can be extremely helpful as we plan each week’s’ share and the rest of the season. If you really like something, let us know! If you cannot figure out how to eat it, let us know! We want to hear about your experience, so please send us an email or call.

Collards Oshitashi
(Adapted from Food52.com)

1 bunch collards
2 tbsp cup soy sauce or tamari
2 tbsp mirin or 2 tbsp lemon juice and 1 tbsp honey
1 large knob ginger, finely grated
1 squirt sriracha sauce
Finely ground pepper
Toasted sesame seeds for garnish

Cut the stems off the collards and chop into inch-long pieces. Cut the leaves into ribbons.

Working in batches, blanch the leaves and stems in a large pot of boiling water. After adding the collards, wait for the water to boil again and then cook for ~3 minutes or until the leaves have darkened and the stems are tender. When cooked, remove collards to a strainer and run under cold tap water

In a bowl large enough to hold the collards, mix together all the remaining ingredients except the sesame seeds.

Squeeze excess water out of the greens (you can really give them a strong squeeze) and add to sauce.  Stir to coat collards with sauce. Refrigerate for at least 30 minutes and garnish with sesame seeds before serving.

Carrot & Kohlrabi Slaw

2 bulbs kohlrabi
4 carrots
3 tbsp olive oil
2 tbsp. cider vinegar
1 tbsp whole grain or Dijon mustard
1/2 tsp sea salt
Freshly ground black pepper to taste (optional)

In a salad bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if using.

Using the large holes on a standing grater or a mandoline set up to julienne,  grate the kohlrabis and the carrots. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper if needed.

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