June 28, 2016
We’ve made it to week two!
Significant losses have accrued due to a family of woodchucks which have already nibbled away at every single lettuce head in one of our fields; maybe up to $1000 in losses! Traps have not worked. But one day I grabbed a net and slowly inched my way towards one. I knew the chances of me netting it were slim. The sheer excitement of successfully netting it and throwing it in a cage, paled in comparison to the grief I felt after it squeezed out of an opening in the cage and escaped! Are any of you CSA members avid hunters???
Summer is here. Despite the groundhog issue, we couldn’t be any happier with how our vegetables have been growing. After much anticipation, it seems that our soil amendment and fertility plan has worked! Tomatoes and peppers are on their way, and the cucumbers and zucchinis are arriving next week!
Disclaimers! No matter how excited or aggravated you are, please open your CSA boxes slowly, and yes there is a way to do it without ripping them. Please return them each week when you pick up your share.
Also, going forward to conform to food safety regulations at Farmer’s Markets we will start washing all of our eggs to avoid confusion. After the summer we may return to providing unwashed eggs, which keep must longer and do not even need refrigeration.
Your second CSA will include five items from the following list:
- Sweet Hakurei Turnips
- Red Radishes
- Rainbow Swiss Chard
- Genovese & Opal Basil
Keep scrolling for delicious recipe ideas to help you serve up this fresh produce to your family and friends!
Sweet Hakurei Turnips: This Japanese variety of turnip is sometimes referred to as a salad turnip because of its crisp, raw flavor. Unlike other varieties, hakurei do not need to be cooked, but they do pair well with a diversity of flavors! These turnips should be stored unwashed in a plastic bag in a drawer of your refrigerator. Store the greens separately wrapped in a damp clothe or plastic bag–but be sure to use quickly.
- Turnip for What? 18 Recipes for an Underrated Root Vegetable
- Honey Glazed Baby Hakurei Turnips with Apples
- Miso Soup with Japanese Turnips
Red Rover Radishes: Just when you were bummed that you’ve used up all your radishes from last week, we bring you more! Check out these dishes to try something new with your fresh radishes!
Rainbow Swiss Chard: Swiss chard is a popular leafy green, mostly in Mediterranean cuisine. When eaten raw, swiss chard is bitter, but cooking removes this bitter taste. Swiss chard can be used in the place of spinach or kale in most recipes–and like these other greens is rich in valuable nutrients, including vitamins A and C, as well as potassium and fiber. When you prepare swiss chard, wash thoroughly. You can remove or chop and cook the stems as you like.
- Shrimp and Swiss Chard Saute
- Crustless Swiss Chard Quiche
- Simple Sauteed Rainbow Chard
- Spicy Swiss Chard Chips
- Spicy Stir-Fried Radish Greens and/or Swiss Chard
Basil: Originally native to Iran, India, and other tropical regions of Asia, basil has been cultivated for more than 5,000 years! It’s also the most commonly recommended to be used fresh in recipes (luck you!), and is generally added last because cooking basil quickly destroys it’s tender flavor. Basil, additionally, has several health benefits! It’s a great source of magnesium–which promotes good cardiovascular health– and Vitamin K. Basil, ideally, should be used quickly. Basil does not do well in the refrigerator – just emerge the stems in water in a vase or cup and set in your kitchen.
- Spring Stir-Fry with Peanut Sauce and Thai Basil
- Corn, Tomato and Zucchini Soup with Basil
- Herbed Flatbread
Komatsuna: This leafy green is grown commercially in Japan and Taiwan. The Japanese name komatsuna means “greens of Komatsu” in reference to Komatsugawa village where this green was heavily grown. It can be stir-fried, pickled, boiled, added to soups, or used fresh in salads. Komatsuna is an excellent source of calcium.
- Stir Fried Chicken and Leafy Greens
- Sauteed Japanese Turnips and Komatsuna
- Lentil Spinach Coconut Curry
Parsley: This herb is perhaps the most well know and most commonly used in flavoring. Parsley is native to the Mediterranean region of Southern Europe. While it has been cultivated for more than 2,000 years, parsley was used medicinally prior to being consumed as a food. Like basil, it is a rich source of magnesium and Vitamin K, as well as many antioxidants, including beta-carotene–which has been associated with reducing the risk of diseases such as atherosclerosis, diabetes, and colon cancer. Also like basil, parsley is best used fresh and can be stored on a cool kitchen countertop with stems in water.