csa share – week 2

csa share week 2

Welcome to the 2nd week of the 2014 Pitchfork & Crow Summer CSA!

Here’s what’s in the share:

  • Garlic – Music is the variety
  • Overwintered Onions
  • Red-Earred Butterheart Lettuce
  • Leek Scapes – These are the immature flower stalks of overwintered leeks.  Grilled or sauteed, they’ll add flavor to any dish.
  • Pink Beauty Radishes
  • Salad Turnips – these are lovely sliced on salads raw or cooked lightly and don’t forget about turnip greens!
  • German Butterball or Yukon Gold Potatoes
  • Sugar Snap Peas!
  • Salad Mix
  • Broccoli – First bit of broccoli of the season!

Hello again!  We hope you enjoyed the first week of the CSA and are ready for more vegetable goodness.  A quick reminder that we’ll be inviting everyone out to the farm for a CSA member potluck on June 21st.  You’ll have the chance to see things for yourself and meet other fabulous CSA members.  More details to come as we get closer to the date, but get it on your calendar now!

vegetables

We had fun seeing so many familiar faces last week, and meeting so many new folks too.  If you’ve been with us for a while, you know that early season shares are often filled with the quick, cold-hardy crops of spring including lots of lettuce.  Thanks to cooperative weather and learning from our past experiences we’re already enjoying some crops that wouldn’t have made an appearance for weeks yet in the past like this week’s broccoli and peas.

We finally figured out how to overwinter onions and we’re excited to bring you the first of those this week.  The key seems to be in the seed sowing date and keeping the weeds somewhat under control.  I can’t really explain just how satisfying it is when an experiment works out as planned!

future vegetables

Of course we’re anticipating the arrival of other crops, watching them grow larger and begin to mature and set fruit.  The early tomatoes are off to a good start and I spotted the first of the summer squash this week!

seeds

We continued to get plants and seeds in the ground this week.  We’re officially past the threat of frost and we happily transplanted the first succession of basil into the field!  Successions of parsley, lettuce, fennel, carrots, beets, beans, cilantro, and dill all went in this week too. We’re nearly caught up with planting but very soon we’ll begin sowing seeds for fall crops.  This season is really rolling!

on the farm

We’re enjoying our decision to stop attending Market this year and focus on the CSA.  It means we have two extra days to get things done on the farm other than harvesting.  While we miss seeing our market customers each week, the vegetables are happier for the extra attention!  Namely we’ve been able to take more time for cultivation and weeding.  What a revelation!  Thanks for supporting us as CSA members, allowing us to focus our energy on growing the best vegetables we can, just for you.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Jeff Bramlett and Carri Heisler

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Here are a few recipes to get you inspired:

Sugar Snap Peas with Mint and Orange

  • 12 ounces sugar snap peas, trimmed (about 3 1/2 cups)
  • 2 tablespoons (1/4 stick) butter
  • 1 tablespoon water
  • 1 1/2 tablespoons thinly sliced fresh mint leaves
  • 1/2 teaspoon finely grated orange peel

Cook peas in large saucepan of boiling salted water for 2 minutes; drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Melt butter in medium skillet over medium-high heat. Whisk in 1 tablespoon water. Stir in mint and orange peel; add sugar snap peas and sauté just until heated through, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Sugar-Snap-Peas-with-Mint-and-Orange-242510

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Mediterranean Tuna and Radish Salad

  • 2 tablespoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt, or to taste
  • 1 pound radishes, thinly sliced
  • 2 tablespoons chopped fresh parsley leaves
  • 3 scallions, white and green parts, chopped (substitute overwintered onions and scapes)
  • 6 kalamata or other large black olives, pitted and coarsely chopped
  • 2 6-ounce cans tuna (preferably imported and packed in olive oil), drained
  • 1 medium head romaine lettuce, washed, dried, and torn into bite-size pieces

Whisk together the lemon juice, olive oil, and salt in a small bowl.

Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat.

Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately.

From Epicurious via Epicurious by Lauren Chattman, http://www.epicurious.com/recipes/food/views/Mediterranean-Tuna-and-Radish-Salad-15121

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Skillet Turnips and Potatoes with Bacon

  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
  • 1 medium onion, thinly sliced
  • 4 large garlic cloves, peeled, crushed
  • 1 1/2 pounds turnips, cut into 1-inch chunks
  • 1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks
  • 1 teaspoon coarse sea salt
  • 1 tablespoon chopped fresh Italian parsley

Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to mediumlow, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.

Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.

From Epicurious via Bon Appétit by Lidia Bastianich, http://www.epicurious.com/recipes/food/views/Skillet-Turnips-and-Potatoes-with-Bacon-361293

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