Week 6, 2015

Field Notes Farm CSA Newsletter
Week 6: July 21, 2015

Salad Turnips: These tender white turnips are harvested when they are young, sweet, and mild.  They are meant to be eaten raw on salads or .  This heirloom variety dates back to the 1800s in France.  The name (Des Vertus Marteau) translates to “Hammer of Virtue.”

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: We have second and third plantings of cucumbers in good succession so expect a regular supply.

Sugar Snap Peas: This is the last week for peas.

Patty Pan & Yellow Squash:  This is the first week for patty pan squash, they have a round and flattened shape with scalloped edges.  Use in exactly the same way as other summer squashes (zucchini, yellow squash, etc.).

Cilantro: This refreshing herb is perfect for a fresh chopped garnish on summer salsa or a stir-fry.

Lettuce Head: The Pirat variety is an heirloom butterhead, noted for its sweet and tender leaves. The textured leaves do a great job holding salad dressing.  **Be sure to wash these heads before eating, the heavy rains mean they may have more grit between the leaves than usual.

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.

Lettuce Mix:  A colorful mix of different lettuce varieties, perfect for your salad.

News from Field Notes Farm:
We are fairly confident we will have tomatoes for you next week! We also harvested the first eggplant on Monday and have been carefully watching the young peppers develop. Everything is growing well and we are excited to (almost) move into the summer crops. As we finish our pea harvest and pull up the last of our early carrots we will be moving into cover cropping season! Buckwheat, clover, oats, and/or winter rye will be planted after we pull up each crop in order to recoup soil nutrients, suppress weeds, and improve the soil. This is a critical practice in organic farming and if done well, it will make our work easier and our produce even better. Our first buckwheat plantings this year are currently flowering and the visiting bees create a constant buzzing.

Grilled Fennel with Fennel Frond Gremolata
This is a nice addition to grilled meat or simply paired alongside pasta

2 fennel bulbs, stems trimmed and 3 Tablespoons of the fronds reserved
olive oil
1/4 cup parsley
2 cloves of garlic
2 Tablespoons freshly grated lemon zest
freshly grated parmesan cheese for serving
salt + pepper to taste

Oil the grill grates and heat the grill to medium-high.
Slice the fennel bulbs into about4-6 equal sized  wedges. Toss the fennel with a little olive oil, salt and pepper.
Place on the grill and cook for about 15-18 minutes per side. Cooking times will vary depending on the size of your fennel. Fennel is done when all sides are lightly charred and the fennel is tender.
While fennel cooks prepare the gremolata. Finely minced the fennel fronds and parsley. Place them in a bowl and use a fine grater to grate the garlic and lemon zest. Toss well to combine.
Serve the grilled fennel with a few hefty pinches of the gremolata, parmesan cheese and salt + pepper to taste. Serve warm

Peanut Salad Dressing:
This light and creamy dressing is perfect on the butterhead lettuce.  Top your salad with slices of sugar snap peas, grated carrots and turnips, and chopped spring onions. (dressing adapted from The Moosewood Cookbook)

6 Tbsp peanut butter (preferably the natural kind with no added sugar)
1 cup boiling water
4 Tbsp cider vinegar
1 Tbsp honey or maple syrup
1 tsp salt
3-4 cloves garlic, finely minced
2 tsp lemon or lime juice
crushed red pepper to taste
minced cilantro

Place peanut butter in a small bowl.  Add boiling water and whisk until well-combined.  Stir in remaining ingredients.

Bookmark the permalink.

Comments are closed