July 12, 2016 – Week 4
A medley of Summer Squash
35 people connected to our CSA families from Providence, Dorchester, Quincy, and Revere came out in full force as we ignored the forecast of rain on Sunday. Sarath and Dimple cooked award winning pasta, not-yet-award-winning lemon grass chicken (but just as good), salad using the first of our cherry tomatoes, and grilled summer squash. We transplanted scallions and the last round of cucurbits. We worked en masse to hand weed 26 beds, each 140 ft in length. I really enjoyed forcing the Revere youth to eat edible weeds and my basil-picking kid team was definitely a force.
Mark your calendar for our next volunteer days:
- Wednesday, August 3rd, 9am – 2 pm
- Thursday, September 1st, 9am – 2pm
- Saturday, October 1st, 9am – 2pm
- Monday, October 21st, 9am – 2pm
On another note, I’m trying to get together a MGF team to attend the Maine Lobster Feed on Saturday, August 6, organized by fellow CSA member Dave Jenkins. We’re going to be providing some of the vegetables, and the proceeds benefit great progressive grass-roots social justice organizations in Boston: Alternatives for Community & Empowerment (ACE), the Student Immigrant Movement (SIM), Haymarket People’s Fund, and the Louis D. Brown Institute. I’m going at the 12:30pm seating to enjoy lobster, steamers and our vegetables! You can purchase tickets here.
This Week in Pictures
I’ve never grown collards are beautiful as these. They’re young, tender and perfect. More often than not you buy old or mature collard greens at grocery stores, so these may surprise you with how tender they are, and how fast they cook. Collard greens are used in cuisine from India, Portuguese, Brazil, as well as in African American, Native American and Southern cooking in the U.S. They are excellent sources (20% or higher of the Daily Value) of vitamin A, vitamin C, vitamin K, and manganese, and moderate sources of calcium and vitamin B6.
Saag with collard greens, kale, and spinach by herbivoracious.com
Since we mentioned Saag, might as well include a how to make PANEER!
I just tried this recipe – tonight, and yup, its a winner! And this gives you an excuse to go buy some pork belly! Braised pork belly with collard greens by Taste of Southern Cooking Magazine
Golden beet salad with pistachios, goat cheese, and arugula by Southern Boy Dishes
Roasted golden beet salad with feta and bacon by colorfuleatsnutrition.com
Bourbon golden beet cupcakes by foodpluswords.com
Storage tips for beets & collard greens from sharedharvestcsa.com
Beets Refrigerator or cool cellar in plastic bag with holes
Cut the tops off. If the tops are in good shape wash them and cook them. Yum. Don’t wash the beets. Store them in a plastic bag in the back of the refrigerator. The tops where you cut off the greens might be a little rotty. Not to worry. When you peel them the insides will be great. Inside that plastic bag beets in the back of the fridge will keep for months.
Collard Greens, Kale, other leafy greens Refrigerator, Freezer, Dehydrated, or Fermented.
These are not long keepers. Best to eat them within two weeks of the delivery. Immerse in cold water, wrap in a cloth dish towel, and place in your fridge.