Saturday, June 23, 2018

2018. Week 7.

Welcome summer!

New this week:

Carrots: Have you ever heard it said that carrots improve your vision? Well, that may not be entirely accurate. During World War II, the British government had a secret new radar system that was dramatically increasing the percentage of Nazi bombers being shot down at night. Not wanting the enemy to find out, the British credited carrots with improving night vision of the defense gunners. The carrot story offered the Nazis a plausible explanation and helped distract attention from the radar system. Thankfully, it is true that carrots are high in beta-carotene which may help reduce the risk of cataract and macular degeneration. Not bad!

Red Cabbage: This cabbage has a slightly sweet and peppery flavor. I can't wait to make some fish tacos with red cabbage slaw! Here is a recipe for red cabbage and carrot slaw

Golden Zucchini: is a beautiful variety of zucchini, I'm going to try my best to get 1 of each color in the share, but we will have to see how the plants produce this week.  Golden zucchini can be used the same as regular zucchini, it just adds a brilliant color to your stir fry.

Saturday, June 16, 2018

2018. Week 6. Blueberries!!

New this week:

Red Romaine- Use it the same as green romaine. It is just a little more delicate, but oh so beautiful!

Blueberries - we don't grow blueberries, but we get these direct from the grower Donio in Hammonton, NJ , "The Blueberry Capitol of the World"

Cabbage - This is a great variety that has tender leaves that are very sweet and crisp -  perfect for coleslaw or stir-fries. One of my families favorite ways to eat cabbage is Egg Roll in a bowl.

Spring Onions- look similar to scallions, but you'll notice that they have small onion bulbs at the base. Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be used in much the same way as regular bulb onions.

Saturday, June 9, 2018

2018. Week 5

New this week

Zucchini!  The first of the summer squash is here.  Zucchini is such a versatile vegetable. The internet is full of all different zucchini recipes.  What will you make with yours?

Collard Greens are back.  CSA member shared this amazing recipe with me and I am happy to pass it along to you. 

Stuffed Collard Greens
1/2 pound ground beef
1/2 pound bacon browned
1 or 2 tablespoons of oil
1 1/2 cups dry quinoa or rice
28 ounce can San Marzano tomatoes crushed
1 tablespoon Italian seasoning
1 tablespoon ground black pepper
2 bunches collard greens, stems removed
1 large onion, chopped
6 cloves garlic
2 1/2 cups stock, I used vegetable

Brown ground beef in oil, add onion and garlic until soft. Stir in quinoa or rice add stock, pepper and Italian seasoning, bring to a boil, reduce heat and cover until quinoa ( about 8 minutes) or rice are nearly done but not fully cooked. Remove from heat and let cool. Add cooked bacon
Blanch the greens in salted boiling for about a minute, shock in ice water drain.
Place the thicker stem side down, fill with the beef/rice mix and roll up, place in shallow baking pan pour the crushed tomatoes with juice over the rolls, bake covered 1 hour at 350 degrees.  


Saturday, June 2, 2018

2018. Week 4

What a week! It got hot, it got humid.  Which is not good weather for strawberries.  We are squeaking out another week of berries, barely.  I am so bummed we had to cancel the Spring Open House, it is always such a great time to visit with you and show you around the farm.  But Saturday morning the forecast looked ominous.  By 2pm the sky was blue and the sun was shining and I was feeling like we made the wrong call. Blergh! So frustrating!  However, at 5pm the heavens opened  and we got that forecasted downpour along with lightning. Seems like it was the right call after all, but still a bummer to not have you over.

The only new thing I've added this week is kirby pickles. You can use these just like cucumbers, but they are especially great for pickling. Here is a link to a great refrigerator pickle.

Recipe shared by CSA member:

Kale Strawberry Salad
3/4lb Untrimmed kale
2Tbs Olive Oil
1/2 cup Strawberries
1/4 cup Lemon Juice
1Tbs Honey
Dash of Salt
1. Wash and dry kale. Remove thick ribs/stems.
2. Cut or rip kale to 1/4 pieces.
3. Add 1Tbs of oil to kale and massage for 2 min to break down the fibers.
4. Add strawberries.
5. Mix together Lemon juice, remaining oil, honey, and salt.
6. Add dressing mixture to kale and strawberries. Mix.
7. Refrigerate until served or eat immediately. You can add orange segments, mangos, apples, raspberries, or blueberries instead or in addition to the strawberries.

**Spring Open House Cancelled**

Dear CSA member, I regret to inform you that we have decided to cancel the Spring Open House. With the threat of severe thunderstorms all afternoon, we feel this is the best choice for everyones safety. I'm sorry, but there is no rain date. 

Saturday, May 26, 2018

2018. Week 3!

It felt so good to feel the warmth of the sunshine this week.  The strawberries respond with a steady flow of ripening fruit. The sunshine has brought about another effect. . . a steady increase in work.  We are working hard to catch up after those weeks of rain. 

This week we transplanted all the things that were getting too big in the greenhouse, pruned, staked and tied tomatoes, cultivated the pickles and cantaloupe (which were very weedy), and so much more.  Thank you our loyal CSA customers for being here rain or shine, supporting us through this crazy spring.  It is going to be a great season!

New this week:

Swiss ChardIn the world of greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it’s a star in its own right. This relative of the beet is a superb source of vitamins A, C, and K, as well as magnesium, potassium, and iron. It makes a colorful and tasty side dish, or a nutritious addition to pasta, soup, quiches, and more. Here is a recipe for Sauteed Swiss Chard. Here is a link to a delicious swiss chard quiche recipe.

Hakurei Turnips- are sweet and mild.  Sometimes called salad turnips these are delicious raw, and take on a whole new flavor and texture when cooked.  Turnip leaves are also edible and taste similar to mustard greens, and make delicious stir-fries and sautés.  Turnip root is high in Vitamin C, and the leaves are high in good source of vitamin A, folate, vitamin C, vitamin K and calcium.To store turnips remove greens and store separately in a plastic bag.  The roots will last several weeks stored in a plastic bag in your crisper drawer.Here is a link to a Turnip Kale frittata.
Hakurei turnips are delicious eaten raw and roasted. Here is a link to a recipe for roasted turnips

Napa Cabbage or Chinese cabbage- The flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It can be used raw or cooked, and the leaves can be substituted for regular cabbage in most recipes. The Chinese have been growing this cabbage since around the 15th century. In Korea, it is pickled, salted, and flavored with ginger and chili peppers to make kim chi, the national dish. Here is some ideas for how to use your Napa cabbage.  This crunchy Napa cabbage slaw is delicious.

Kohlrabi: I know this is a weird one.  But trust me, it is good and easy to use. --Here is a link to make the famous Kohlrabi Ham Bake--Here is a link to a post I wrote on Kohlrabi

Saturday, May 19, 2018

2018 Week 2

What a week! It was so good to see so many of you at the farm after a long winter. I'm looking forward to week two, anticipating the sun coming back.  

The weather has been discouraging. We totaled nearly six inches of rain this week, leaving the fields muddy and making work very difficult. One wagon was stuck in the mud so badly that we just abandoned it and plan to get it in a week or two when the field dries out! I don't even want to talk about the floors in my house! Haha!

New this week:

Romaine- I am so glad to be done with grocery store lettuce.  Romaine is perfect for salads, BLTs, and to use as lettuce wraps.

Lacinato Kale: aka: Dinosaur Kale or Tuscan Kale.  My favorite way to serve this is this Lacinato Kale Salad by Marin Mama Cooks.  You can also use this kale in a soup or sautéed on the stove.

Scallions are onions with a long white stem end that does not bulge out. They have an onion-y but mild bite that is not as intense as regular onions (the white parts contain the most intense flavor). They can be used raw or cooked, and while some cooks discard the darker green tops, the whole thing can be eaten, and is often used in Asian cooking. Here is a link to a recipe for Scallion Pancakes.

Baby Bok Choy- Like lasts weeks Bok Choy, but smaller and even more tender. Recipe for baby bok choy

Strawberries need no instructions. rinse and eat!