Summer CSA 2017 Week 13

 

 

 

Clockwise from top left: Italian parsley, rainbow Swiss chard, summer crisp lettuce, white onions (uncured), cherry tomatoes(!!!)*, collard greens, Chioggia beets, kohl rabi, Napa cabbage (large share pictured).

Happy Wednesday, again! Another beautiful share of certified organic produce is coming your way. Fun fact — we weighed a large CSA share after packing the boxes this morning and it was a hefty twelve pounds! (This is not the heaviest, we have had boxes weigh as much as twenty two pounds in recent memory!) In other words, we hope you are enjoying all of your produce, but if you feel a bit overwhelmed by veggies, that is pretty natural. We would encourage you to share your share! Maybe some family members or neighbors would enjoy items you feel you just can’t get to. Another good trick is to stock pile root veggies (like kohl rabi, beets, and cabbage — to a certain extent) that will store for months in your refrigerator until you have some down time to process them for the long winter ahead. Pickled beets and pickled kohl rabi are both excellent ways to brighten up winter salads and cheese plates. Maybe branch out and try something new; homemade sauerkraut is simple, delicious, and naturally loaded with probiotics.

*Perhaps most importantly, there are some things that we just refuse to refrigerate here at the farm, and tomatoes are at the top of that list. As we come into tomato season, your tomatoes for a given week will not be in your box, but somewhere nearby. If you pick up at the garden center in Cecilton, we will have your tomatoes in the farmstand (as ever, an employee would be happy to help if you need it). If you pick your share up at one of our other locations, you will see your tomatoes nearby! Be sure to read any accompanying signs and take the right container or amount for your share size*. To learn more, check out this article by Rodale’s Organic Life — Tomatoes, and 9 other things you should never store in the refrigerator. And here are a few recipe suggestions to try this week (thank you, Denise, for bringing the swiss chard pancakes to our attention! Cannot wait to try those!)

Swiss Chard Pancakes

Tabbouleh – the answer for a ton of parsley!

Fridge pickled kohl rabi and carrots

We hope you have a happy week,

Vic, Mary, Bethany, and the team at Priapi Gardens

Below: CSA members Mark and Pat happily harvest onions on a foggy morning at the farm.

 

Summer CSA 2017 Week 12

 

Clockwise from top left: Red onions, ‘Caraflex’ cabbage, kohl rabi, rainbow swiss chard, summer crisp lettuce, italian parsley, fresh mint, chioggia beets (large share pictured).
 
 
News from the field:
 
Kohl crops are fizzling out, we will have kale and collard greens for another couple of weeks or so, but they really don’t like the summer heat.We are scrambling to harvest & store all of the beautiful cabbage we grew this spring, in addition to staying on top of the weeds. The rain gauge here at the farm registered 4.5″ with Thursday’s rainstorms — our crops love it, but the weeds do, too…Onions are getting bigger by the day, (you can see LOTS of pictures of them on our Instagram feed @priapigardens). Okra is just starting to come on, and the French fillet beans and fennel will be right behind. Maybe if we stop staring at all the green tomatoes on our vines they will ripen? Peppers, squash, and zucchini are also taking their sweet time. Lots of lettuce, herbs, and beets available now. We hope you all have a great week, and thank you for your support of our small family farm!
Vic, Mary, Bethany, and the team at Priapi Gardens

Summer CSA ’17 Week 7

This week’s share: Butter lettuce, red russian kale, cabbage, komatsuna, deer tongue lettuce, escarole, cherry belle radishes, garlic scapes!

What may seem like an overwhelming amount of greens is so fleeting! In a month or so we will be settling in for the rainbow veggies of summer, with only heat tolerant lettuce for our salad bowls. Enjoy these spring beauties while you can! Try your komatsuna or escarole on the grill this weekend, along with your garlic scapes! These are some precious veggies you will never find in the grocery store…

Summer ’17 CSA Week 5

 

Summer CSA Week 5 (Clockwise from top left):
Butter Lettuce
Red Leaf Lettuce
Curly Kale
Hon Tsai Tai
Sugar Snap Peas
French Breakfast OR Cherry Belle Radish
Escarole
Joi Choi
Mmm some new faces in your box this week!
While busy, this is such a magical time of year produce-wise. It is as if the Earth knows bathing suit season is upon us, and we should be nourishing our bodies with lots of leafy greens and bright radishes in preparation! (Please disregard this quip if you are just here to get down on some veggies, and could care less about how you look in a bathing suit). Hon tsai tai (pictured here) is an asian green in the mustard family that sends up tender little shoots, leaves, and flowers, for your culinary pleasure! The whole plant is edible (flowers included) try it chopped raw in your salad mix, lightly wilted in your favorite soup, or stir fried to perfection. Whenever I have edible flowers, I set them aside and use them as a garnish, they are delicious and much more attractive raw! Our sugar snap peas are so fun to eat and so satisfying! They make a great vehicle for dips and spreads (especially hummus) at snacktime, or a nice crunchy note for your stir fry or salad. We hope you have as much fun getting into your box as we did packing it. If your enthusiasm is bubbling over, be sure to write a review on our Facebook page! www.facebook.com/priapigardens/ Thank you so much to those of you that have already left us beautiful reviews!!!! We love that you love what we love to do! Have a great week, everybody!
Vic, Mary, Bethany, & the team at Priapi Gardens

Yummy Recipes for Greens!

Week 3 of our summer CSA share! Clockwise from top left: escarole, joi choi, radishes, sage, lettuce, mustard greens, swiss chard, strawberries, curly kale

Our CSA member Denise from Centerville has shared some of her favorite recipes for using up her CSA box full of beautiful (if copious) spring greens. Read on for some yummy inspiration, notes from Denise are italicized. My favorite thing about her style (and a good trait of a CSA chef) is not being afraid to substitute what a recipe calls for with what is fresh and in season! Cheers to eating Out of the Box!

 

Pasta with Greens and Ricotta from Moosewood Restaurant Cooks at Home, 1994)

1 bunch watercress (about 1 cup chopped), tough stems removed [I used 1 cup of mustard greens]

1 bunch Swiss chard, tough stalks removed (about 4 cups chopped) [I used 4 cups of a mix of spinach and kale]

2 garlic cloves, minced or pressed [I used one green garlic, white & green leaves]

1 Tablespoon olive oil

dash of salt & pepper

1/4 teaspoon nutmeg

3/4 cup ricotta cheese

1 lb pasta (fettuccine, penne, macaronic, fusilly, shells, etc)

grated Parmesan cheese or crumbled ricotta salata

chopped fresh tomato

toasted walnuts or pine nuts

Bring a large covered pot of water to a rapid boil.

While the water heats, rinse the watercress and chard well, shake off any excess water, and chop coarsely.  Saute the garlic in the oil for a minute, until soft and golden, taking care not to scorch it.  Add the damp greens and saute, stirring often, until they are wilted but still bright green.  Sprinkle with the salt, pepper, and nutmeg, and remove from the heat.  In a blender, puree the cooked greens with the ricotta until smooth and evenly colored.  Add more salt & pepper to taste.

When the water boils, stir in the pasta, cover and return to a boil.  Then uncover the pot and cook the pasta until al dente.  Drain the pasta and immediately toss it with the sauce in a warmed serving bowl.  Top with Parmesan or crumbled ricotta salata, tomatoes and/or toasted nuts.

Spinach Ricotta Pie from Moosewood Cookbook, by Mollie Katzen, 1992)

Crust for one pie shell

Filling:

1 Tbsp butter/margarine

1 cup minced onion

1 lb. Spinach, stemmed and finely chopped (really, any mix of greens is great! And this uses up a lot of the CSA bags-o-greens)

½ tsp salt

freshly ground pepper to taste

1 tsp dried basil (or 1 Tbsp fresh)

1 lb. Ricotta cheese

2 or 3 beaten eggs

3 Tbs flour

½ cup (packed) grated sharp cheese of your choice

a dash of nutmeg (optional)

optional topping:

1 cup sour cream (lowfat is OK), lightly beaten

paprika

(Assemble the crust recipe of your preference, I like the Barefoot Contessa Ina Garten’s crust recipe.)

Preheat oven to 375F.  Melt the butter or margarine in a medium-sized skillet, add the onion, and saute for 5 minutes over medium heat.  Add spinach, salt, pepper & basil and cook, stirring, over medium-high heat until the spinach is wilted.  Remove from heat.

Combine all filling ingredients in a large bowl and mix well.  Spread into the unbaked pie shell.  For an extra rich pie, top with sour cream spread to the edges of the crust.  Dust generously with paprika.

Bake 40 – 45 minutes, or until firm to the touch at the center.  Serve hot, warm or at room temperature.