31 May CSA: What’s in the bag this week?
Gardening 365 – Day 151 is a glorious day as its the second week of our CSA (Community Supported Ag) subscription. Each week, Farmer Casey, gardener extraordinaire and her helper, Lori, bring the goods to the pickup place, and we oooohh and awwwww over the freshness of it all. All the vegetables were picked just hours ago. Here’s Casey’s weekly letter and a list of today’s haul:
Earthly Delights CSA share #2
All right! More greens! Today was a rough one for almost every member of the farm crew, most of whom celebrated my birthday with me last night, and one of whom celebrated on his own…yeah, you’d think at 31 I’d be smart enough to reign it in, but alas…it was a great day/night. Thanks to all who came out to the work party–we got lots of hot crops in the ground, including tomatoes, basil, beans, and squash, as well as lots of gorgeous flowers! We’ll try the newsletter just like this, as an email, with photos attached, to better accommodate those who have been having a rough time opening up the newsletter file. Let me know if this works for you!
On the menu this week:
Forellenshuss Romaine Lettuce Try making lettuce wraps when salads get tiresome! This link has all the basics, as well as some recipes!
Pirat Butterhead Lettuce These gorgeous beauties have been a favorite of the farm’s spring harvests since its inception. We hope you enjoy it, if you can bear to tear it apart!
Red Giant West Indian Mustard Green Whew! Yee-Haw! For you wasabi-lovers out there, try these along with the lettuce leaves for your wraps!
Mizuna This mellow mustard green has such a lovely taste, and it makes quite a striking salad all by itself. Consider trying it with dried cranberries or cherries, toasted walnuts, and goat cheese or feta with a balsamic viniagrette for a gourmet starter to your meal! You can eat the flowers, too, if you have any in your bunch!
Red Pac Choi Never mind that they’re starting to bolt–they’re such a lovely steaming/braising green. You could also chop it up fine and add it to your lettuce wrap filling, or even eat the stalks spread with peanut butter like you would with celery!
The Mixed Bag A combination of spinach, arugula, and purple orach (mountain spinach) makes up this bag of greens that can be eaten raw in salads or added to cooked dishes. Or, for a really wacky idea, throw them all into a food processor to make a pesto, along with some olive oil, salt, lemon juice, nuts of your choice (almonds and walnuts are great! Pine nuts too!), and maybe even a bit of cheese, if you like. You can put it atop pasta or maybe white beans, or maybe a cold pasta and white bean salad!
Spring onion This time, we left the flowers on, so you can see what they look like when they’re making seeds. They’re not far enough along yet to have seeds developed inside the flower head, so you can still eat it along with the rest of your onion
Broccoli! Seriously! You get a little broccoli this week! I think this is the first time we’ve ever had it for the CSA. Yippee!!!!! Add it to cheese dishes, stirfries, or just munch it raw, straight from the plant. The stalks are quite tasty, too…
Rainbow Chard The one with the brightly colored stems…mmm…chard is delicious in eggs as well as simply steamed/lightly sauteed with a little olive oil, salt, and pepper. Check out the concoction below for an rockin’ awesome breakfast idea!
Sage Yippee! Sage butter time! Look below to find out how, if you don’t know already. Another great way to use it is with the Great Northern White Beans from Mike Heath’s farm in Buhl (available in bulk at the coop). Intern Sean made a great lunch with white beans, sage, olive oil, garlic, salt, and pepper. He served it with crusty bread, and it was delicious! Simply cook the beans for an hour or two, then add the rest of the ingredients after they’re tender, cooking a bit longer to mix the flavors together.
Easter Egg Radishes Quite festive, eh? The leaves have gotten munched pretty good, but hell–hardly anyone eats the leaves anyway…except Bernice, and some of you other crazies out there…What am I saying? The leaves are quite good. I’m just trying to make myself feel better about the munch-fest…For the strong hearted, chomp on away, sharing with the vast web of life where one thing feeds another that feeds another that feeds another….
The most incredible breakfast sandwich you’ve ever had
Saute your spring onion in a little bit of olive oil, adding the chard leaves and some salt. Once they’re cooked, crack a couple of eggs into the pan and scramble the mixture together, adding more salt and pepper to taste. Toast slices of your favorite bread, and top it with SAGE BUTTER!!!!!! (see recipe below). Then put the egg mixture on top, top it with fried sage leaves, and enjoy! Yummy!
Sage Butter with Fried Sage Leaves
This recipe KICKS ASS! If you’ve never tried making sage butter before, DO IT! You won’t regret it!
1. Remove the leaves from your sage and put them in a pan with a stick of butter (add salt if your butter is unsalted)
2. Cook on medium-high heat until the butter is melted and begins to turn a caramel color
3. Pour off the now sage-infused butter and you’ve got two tasty, sagey treats-the butter and the fried leaves!