Weekly Farm Notes :: April 27th, 2016

Hello,

This is the 5th week of the Spring CSA session and we hope you are enjoying the bounty of the season. We are always open to your questions, comments and feedback regarding each CSA session so don’t hesitate to contact us.

See you tomorrow at market!

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April 27th Produce

Here are the items you can expect at Market {M} and in the CSA {CSA}:

  • White Japanese Salad Turnips {M/CSA}: Sauerruben is a German fermented turnip recipe – think of sauerkraut but with turnips instead of cabbage. I made a version with traditional turnips but salad turnips would be just as good (add a bay leaf for a little extra flavor!).
  • Ford Hook & Rainbow Swiss Chard {M/CSA}: it’s easy to use your greens when they are pre-cooked and ready to go in the refrigerator. I will saute some greens at the beginning of the week and then toss them into various dishes. You can easily add these to a stir-fry at the end and top it with My New Favorite Stir-fry Sauce.
  • Toscano Kale {M/CSA}: I love coconut rice but I haven’t tried a quinoa version before. This Coconut Quinoa and Kale with Tropical Pesto recipe sounds like a great one to try.
  • Purple Kohlrabi {M/CSA}: if you aren’t sure how to use your kohlrabi greens, try dehydrating them for our Kohlrabi Greens Furikake recipe. It is super simple and the seasoning can be used any number of ways. I enjoyed it simply tossed with rice when I was short on fresh vegetables.
  • Tender Collards {M/CSA}: check out our Collard Greens Relish if you are looking for ways to preserve your greens!
  • Lettuce Mix with Red Kitten Spinach {M/CSA}: I usually think of kale when making a smoothie but lettuce can be a great addition too! Here is a Berry Lettuce Smoothie recipe is get you started.
  • Edible Asian Flowers {M/CSA}: use these beauties in dishes where they will be noticed – in a green or grain salad, as a garnish for smoothies or mixed into a compound butter.
  • Baby Red Romaine Lettuce {M/CSA}: romaine lettuce is classic in a Caesar salad as it doesn’t get soggy when tossed with the rich dressing. If you are looking for ways to enjoy this delicious salad without the guilt, try this 5-Minute Vegan Caesar Dressing.
  • Pak Choi {M}: oranges have been touted as the only way to get Vitamin C, however plenty of leafy greens contain close to or more than oranges. Pak Choi is high on that list – just another reason to love this ingredient!
  • Bold & Peppery Arugula {M}: tacos are a theme this week and this recipe serves double duty because it features radishes, too. Give these Vegetarian Arugula & Black Bean with Pickled Radish Tacos a try.
  • Beautiful Red Radish {M}: I always plan to ferment my radishes but end up using them in other ways. This week I am going to try this recipe.
  • Mint {M}: I love steeping mint in hot water, along with grated ginger and turmeric, for a wonderful tea. Add a little honey and lemon juice at the end to take it up a notch.
  • Garlic Chives {M}: Alice’s latest article on Breakfast Tacos is timely as I have corn tortillas in my freezer waiting to be used. I am not sure what the filling will be yet, but mixing minced garlic chives into an egg before cooking it sounds like a good start.
  • Lemon Balm {M}: I love mixing this herb with strawberries. You can make a simple syrup – 1 part water to 1 part sugar – and let the lemon balm steep in the syrup for about 10 minutes. Then pour a little syrup over fresh strawberries for a quick dessert.

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