Field Notes Farm CSA Newsletter
Week 5: July 13, 2015
Kale: The two varieties this week include “Red Russian” (smooth leaf with red veins) and “Curly Roja” (very curly dark purple leaf). Use for any kale recipe, but note that the Red Russian variety is more tender, good for raw kale salads.
Spring Onions: Use these as you would a regular onion, but be sure to store in the refrigerator for best quality.
Carrots: Carrot greens are also edible, try searching out a recipe for carrot top pesto as a great way to enjoy their fresh flavor. Compare the flavor of carrot tops and cilantro, which are related.
Cucumbers: Try this decorative twist on cucumber slices in your salad: Run the tines of a fork down the length of the cucumber on all sides, creating ridges in the skin. Slice thinly and serve as usual.
Peas: This is likely the last week for peas.
Zucchini & Yellow Squash: These tender summer squash will continue to appear in your shares all season, so we suggest that you start collecting recipes for new ways to serve them! Grated zucchini and summer squash freeze well, and make a great addition to baked goods like muffins and sweet breads.
Cilantro: This refreshing herb is perfect for a fresh chopped garnish on summer salsa or an stir-fry.
Lettuce Head: The Pirat variety is an heirloom butterhead variety, noted for its sweet and tender leaves. The textured leaves do a great job holding salad dressing.
Fennel: This beautiful white bulb with airy fronds tastes like anise (or licorice). Fresh and crisp, it is a great thinly sliced when raw, or roasted with other veggies tossed in oil. Serve on your salad with a citrus vinaigrette.
Kohlrabi – Don’t fear this alien shaped brassica. We’ve cut it at its peak flavor and tenderness just for you. The taste falls between cabbage, apple, and carrot. Crisp texture, perfect for a veggie tray or salad.
News from Field Notes Farm:
We ate our first few ground cherries and cherry tomatoes this weekend. They are delicious and you can expect a consistent supply just around the corner! We are also excited to pull the first spring onions and get a better look at our onion crop. We will be pulling these younger onions weekly as we thin out the plantings to let the remaining onions fully develop for fall harvest. The first green beans are now in full bloom and we are already near overwhelmed by an abundance of zucchini and yellow squash! Carrot harvesting has been a joy and everyone loves them.
We raised plastic on our fourth hoophouse this past weekend. Only one more to go! The added heat will help accelerate our pepper harvest and allow us to work in some extended late season crops in our few remaining open beds,
Do you can/pickle/preserve?
We will have seasonal abundance of different items in just asking to be put up. Right now, for example, we have plenty of extra summer squash just begging to be pickled. So, if you are interested in extra produce for putting up, please let us know what you might like or if you are interested in suggestions..
Fennel & Snap Pea Salad
1 cup pecan pieces
Coarse salt and ground pepper
1 pound sugar snap peas, trimmed and chopped
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/3 cup olive oil
2 medium fennel bulbs,, cored and thinly sliced, fronds reserved (optional)
1 head lettuce, rinsed and roughly chopped
Toast pecans in a dry skillet over medium-high heat until fragrant and lightly browned. Stir frequently to prevent burning.
In a small bowl, whisk together lemon juice and mustard; season with salt and pepper. Gradually whisk in oil. To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds, if desired.
This is a great recipe for many different types of greens, try it with collards, swiss chard, mustard greens, or beet greens as they become available.
Adapted from The Farmer’s Kitchen
2 tsp olive oil or vegetable oil
2 spring onions, chopped
1 clove garlic (or 1 garlic scape) chopped
¼ tsp whole cumin seed
1 tsp curry powder
1 large bunch cooking greens, rinsed (kale, collards, mustard greens, etc.)
salt and pepper to taste
Prepare the green by removing any tough stems and chopping finely.
Saute onions, cumin seed, and curry powder in oil until onions are soft and translucent. Add greens/stems and cook until just wilted. Take off the heat and stir in yogurt if you would like a creamier dish. Season with salt and pepper to taste. Serve with rice