Field Notes Farm CSA Newsletter
Week 5: July 12, 2016
Cilantro – This citrus flavored herb is great to chop fresh and top salsa, salads, and summer dishes.
Kale – This week you have Polly’s favorite variety Curly Roja.
Magenta Romaine Lettuce Head
Green Onions
Kohlrabi
Cucumber
Zucchini
Sugar Snap Peas
Green Beans
Beets
Carrots
Dill
News from Field Notes Farm
This is the time of the season farmers worry most about. Our spring has been flush with a load of greens and early roots, but we are never certain of when the summer harvest will begin. We hope for a quick transition between spring crops and the colorful, popular fruits of summer. In the field, we have a ton of tomato fruit beginning to blush on the vines. If all plays out, you will have many weeks of cherry tomatoes and slicing tomatoes in the weeks ahead. Our pepper, eggplant, and ground cherry plants have a healthy fruit set, and will also be ripe for the picking in the coming weeks.
So, this week will be last for a few spring favorites – radishes and sugar snap peas. We are pleased to have had 5 straight weeks of pea harvests and many weeks of lettuce mixes and spinach. The greens will return later this fall when the temperatures have cooled. This is the first week you will find kale in your share. Kale can be a polarizing green — some love to eat it in every form and many fear it being the only item in their CSA box! We grow 5 different varieties – green curly (Meadowlark & Vates), red curly (Curly Roja), lacinato (aka Dinosaur), and Red Ursa. Generally the flavor among the varieties does not differ much. In the fall, after the first frosts, we have found the lacinato to be VERY sweet. The different textures lend well to different cooking methods- sauteing, stewing in a soup, baking for chips, or tossing in a salad.
We would like to give you an introduction to the story behind our pick up locations and share a bit about some of our favorite local businesses!
Green Gecko Grocer & Deli– Bob and Meg Wahl have owned the Green Gecko Grocer & Deli for almost 10 years. Oren first met Bob when he was managing the campus garden at Lawrence University and Bob was running the dining services kitchen. The Green Gecko is our favorite spot to go for fine cheeses and cured meats (sorry, Point area, there is just no equivalent!) Bob and Meg are full of stories from their travels and are colorful hosts for wine nights and local musicians. Check out their deli counter or take a break on their cool and breezy patio.
The Village Hive – Amy Powers manages this charming shared use bakery and kitchen in downtown Amherst. She is a great teammate to over 15 businesses operating out of the kitchen. The bakery case features bread, cookies, and bar. The cooler/freezer cases feature our vegetables, along with local meats (including our friends Primitive Pastures), take-away lunches, pies, and more. The small nook is a gem, full of many local products.
Point Area Bicycle Shop – We were looking for a Tuesday Stevens Point drop site when a friend recommended we talk to Johnny, the owner of PABS, and he was totally down with the idea! We have heard time and time again about the great service Johnny provides, and that he is an incredibly honest and fair business owner, willing to help anyone get out on their bicycle. He runs a series of fun, themed bike rides over the summer and fall. They are slow paced and usually stop by a local food and drink establishment. If your 2 wheels ever need a tune-up, we would definitely recommend stopping by PABS!
Sauteed Kale with KohIrabi
Adapted from Gourmet Magazine
This is a CSA member’s favorite, simple way to use kale!
1-¼ pound kohlrabi, bulbs peeled
½ teaspoon grated lime zest
2 tablespoons fresh lime juice
¼ cup olive oil
½ pound kale, stems and center ribs discarded
5 cloves garlic, finely chopped
⅓ cup salted roasted pistachios, chopped
½ teaspoon salt
½ teaspoon pepper
Very thinly slice kohlrabi. Whisk together lime zest and juice, 2 tablespoons of the oil, salt, and pepper in a large bowl. Toss kohlrabi with dressing.
Finely chop kale. Heat remaining oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in the skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes.
Transfer to a bowl and cool to room temperature.
Toss kale with kohlrabi and pistachios.
Cucumber and Carrot Vermicelli with Crispy Shallots
Adapted from Bon Appetit magazine
Serves 4
8 oz. rice vermicelli noodles
3 tablespoons vegetable oil, divided
1 large shallot, thinly sliced into rings
Kosher salt
6 green onions, thinly sliced
1 ½ tablespoons finely chopped garlic
1 ½ tablespoons finely chopped ginger
¼ cup reduced-sodium soy sauce
¼ cup fresh lime juice
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
1 tablespoon toasted sesame oil
1 cucumber, halved lengthwise, seeded, sliced
1 large carrot, peeled, grated
1 cup snap peas, tops removed
½ cup chopped fresh cilantro
½ cup chopped fresh mint
Cook vermicelli in a large pot of boiling water according to package instructions; drain and rinse with cold water. Drain well and transfer to a large bowl.
Heat 2 Tbsp. oil in a medium skillet over medium-high heat; add shallot and cook, stirring, until brown and crisp, about 3 minutes. Using a slotted spoon, transfer shallot to a paper towel–lined plate and season with salt.
Wipe out skillet and heat remaining 1 Tbsp. oil over medium-high heat. Add green onions, garlic, and ginger and cook until fragrant, about 30 seconds. Transfer to a large bowl and let cool slightly.
Add soy sauce, lime juice, vinegar, honey, and sesame oil to scallion mixture; whisk to combine. Add vermicelli, cucumber, carrot, peas, cilantro, and mint and toss to coat
Bees do have a smell, you know, and if they don’t they should, for their feet are dusted with spices from a million flowers.
– Ray Bradbury