Saturday, May 18, 2019

2019. Week 3

New this week:

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.

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.

Purple Top Turnips You can roast them, boil them, mash them. Or make this really delicious souffle.

Turnip Soufflé
4 turnips, peeled and sliced                      ½ cup butter
1 ½ tsp. salt, divided                                 2 Tablespoons flour
½ tsp. sugar                                               2/3 cup milk
4 eggs, separated                                       3 bacon strips, cooked and crumbled

1.      Place turnips, ½ tsp. of salt and sugar in a saucepan; cover with water.  Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk of butter)
2.      In another saucepan, melt butter; stir in the flour and remaining salt until smooth.  Add milk; bring to a boil.  Cook and stir for 2 minutes.  Beat egg yolks in a small bowl; gradually stir in ½ cup hot milk mixture.  Return all to pan cook and stir for 1 minute.  Stir in turnips; remove from the heat.  Beat egg whites until stiff peaks form; fold into batter.  Spoon into a greased small casserole dish.  Sprinkle with bacon.  Bake, uncover at 350 for 30 minutes or until golden brown. 


Saturday, May 11, 2019

2019. Week 2 - Strawberries!



Strawberries need no instructions. rinse and eat! 

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

Collard Greens- your body will love you for eating these healthy greens.  I really enjoy using collards as a wrap--stuff it with sandwich fixins and roll it up. Yum!  Here is a link to my favorite recipe using collard greens. Here is a link for a more traditional way to eat your collards.


Baby Bok Choy -   is the young, petite and tender counterpart to mature Bok choy. Its spoon-shaped kelly green leafy blades are supported by pale green stalks that join at a common base above the root. The stalks are thin, tender firm and succulent with nuanced cabbage notes and sweet pea undertones.
This is an easy fast way to serve Bok Choy.  Another recipe idea Spicy Ginger Pork Noodles With Bok Choy 

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.

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


Saturday, May 4, 2019

2019. Week 1!


Welcome to CSA season 2019! Thank you for joining. 
We have high hopes for a great year. If you are new to our CSA, you can rely on this weekly blog post to give you a heads-up what's coming your way, produce cleaning and storage tips, and an assortment of my favorite recipes.

The lineup this week:

If you want your greens to stay fresh and crisp, it is very important to take time to clean and store them well.  Here is a link to specific instructions on how to prep your greens ( bok choy, kale, broccoli rabe)

Asparagus - If you are not going to use it that day, you should store asparagus in your refrigerator in a bowl or mug with some water in the bottom.  The asparagus will slowly drink up the water and you may need to replenish.  Asparagus is delicious roasted or grilled! This asparagus was grown by John Catalano, just down the road from us! 

Curly Kale - I know there are some kale haters out there, but I have to say I love it!  Zuppa Toscana is a family favorite for dinner.  Kale Caesar Salad  Sauteed Kale

Bok Choy -  Here is the perfect recipe that uses, bok choy, romaine, and radish! This is an easy fast way to serve Bok Choy. 

Broccoli Rabe is a bitter green, very similar to mustard greens.  I love broccoli rabe cooked with lots of garlic!  I recommend blanching the rabe in boiling water to take the edge off the bitterness first then sauteing with olive oil and garlic.Here is a link to a great Broccoli Rabe Recipe.


Radish- Here is a post I wrote about my favorite ways to use radishes.

Arugula- Here is a recipe Arugula Salad with Lemon Vinergartte and Quinoa Salad with Arugula


Saturday, September 22, 2018

2018. Week 20! The last week


New this week:

Apples : Fuji apples from Larchmont Farm from Elmer.

Honey Nut: Delicious butternut flavor delivered in a slightly smaller package and has about ten times the sweetness and squash flavor of the regular butternut. You can simply cut in half and roast in the oven. Or try this fancy recipe for Twice Baked Honey Nut


Butterkin: A cross between a butternut squash and a pumpkin, the butterkin squash is very new to the commercial market, both for growing and eating. It’s quickly gaining in popularity, due to its smooth and sweet flesh. Butterkins can be a substitute for any dish that calls for butternut squash or cooking pumpkins. Prep Tips:Cut the butterkin in half. Place face down onto a foil lined baking sheet. Bake in 400F oven until soft. Remove seeds and discard. Carefully scrap out the softened squash from cavity.

Wow! It really is hard to believe that 20 weeks have passed.  Thank you so much you precious CSA members for your support this season.  Your smiles and words of encouragement are greatly appreciated.


Saturday, September 15, 2018

2018. Week 19


New this week:

Kiwi Berries- Kiwi Berries are a small variety of the kiwi fruit with an edible skin. If you have hiked back to the field for pick your own, they are the things on the trellis!  IMPORTANT: They are best eaten when the skin is wrinkled and they yield to pressure.  Really, the softer the better. As they soften they get more and more sweet. Leave at room temperature to ripen. 

Butternut squash- is a winter squash very similar to pumpkins. Butternut squash is wonderful roasted, pureed in soup, or mashed to mix into casseroles, bread, or muffins.  

Butternut Squash and Kale Recipe

Acorn Squash- Acorn squash have an orange-yellow flesh. The flavor is sweet and nutty with a smooth texture. These are quick and easy to prepare. Slice in half, scoop out the seeds, place halves face down on a plate, place in a microwave, and zap them on high until fork tender, or roast in the oven. Flip them over and fill the center with butter, brown sugar or maple syrup. Eat them right out of the shell. An added bonus is that this squash is excellent stuffed. Yum!  Baked Acorn Squash Recipe

Here is a link to my favorite winter squash soup using both butternut and acorn squash. 


Saturday, September 8, 2018

2018. Week 18


Kale and kirbys are back!

I called around to the local orchards and couldn't apples for this week so we get one more week of peaches.  The early apple harvest has been affected by the crazy weather this season. Schobers, Larchmont, Moods, and Sunny Slope are all picking galas and ginger golds and selling them at their own markets, but lower quantities that normal.  Go and support our local orchards this fall and get some delicious apples.  

New this week: Spaghetti squash is my favorite winter squash.  It is an excellent pasta replacement and it has a delicate flavor that goes with everything. 

How to Cook Spaghetti Squash

My favorite spaghetti squash recipe Pizza Spaghetti Pie

Kale Chips

Slow Cooker Zuppa Toscana with kale

Saturday, September 1, 2018

2018. Week 17! Salsa



Salsa week!

Make fresh salsa with tomato, onion, jalapeno, and cilantro! Yum!

How to make fresh salsa or pico de gallo.

Eggplant again!?! This has been the week of the eggplant! We picked, packed, and shipped around 50,000 lbs of eggplant this week and sold them through the Vineland Produce Auction. So fun to think of all that eggplant traveling around the east coast being bought and cooked by so many different families.  It has been a job keeping up with all the eggplant and squeezing in all the other work, corn, cantaloupe, watermelon, peppers, tomatoes.  Plus we have lost almost half our crew due to school starting again.  We love and miss our college and high school students who spend their summers with us.  Eggplant loved the hot weather of this past week and are living their best life right now! Enjoy!

eggplant everyday eggplant everyday eggplant everyday eggplant everyday eggplant everyday