In
this week’s box:
Basil: asst varieties
Scallions (green onions): "Evergreen"
Head Lettuce: asst.
Pac Choi: “Win-Win”
"Wild Things" Greens Mix: Amaranth, Lambsquarter,
Sorrel, Purslane
and
ONE of the following:
Squash Blossoms, Eggplant: Orient Express (long, thin, purple), Summer Squash : Patty Pan (fluted), 8-Ball (round), or
Sebring (long, yellow) or Baby
Kale: small bundle of purple/green
ruffled leaves
For
those with the Cheese option: Chive Chevre & Classic Feta
For
those with the Egg option [full or half]: one dozen free-range eggs (assorted
colors)
For
those with the Herb option: Herb share will begin next week
Featured Recipe(s) (see below): Baked Squash Blossoms
Asian
Amaranth Greens
Cold Sesame Noodles with Greens
Precipitation in the past week:
1.9”
What’s up on the farm?
Around here, when
rain is desperately needed, and it finally comes in adequate quantities,
farmers call it a "million-dollar rain." The rain last Saturday and
Sunday were definitely million dollar rains. While we do irrigate, there is
nothing like natural, unadulterated rain from the sky. I swear the pole beans
grew 8-10" overnight! Otherwise
things are just moving forward at a steady, not quite frantic, pace. Second and
third sowings of most crops are in and weeding continues ad infinitum. Its hard
to believe, but this past week we also sowed the first of the fall transplants
in the sunroom, mostly cool-weather crops like Brussels sprouts and storage
cabbages, although we also threw in some cucumbers to make up for those that
are struggling. So now we have reached that time in the season where the early
crops have finished (2-3 weeks ahead of schedule, thank you very much) and the
mid-season crops aren't on yet. So begins the challenge of what to put into the
boxes until crops like beans, tomatoes and peppers are ready? The summer
squashes, kale and high tunnel eggplant have just started to produce, but not
enough for everyone so here we are back at a stagger schedule. Barring some
catastrophe, we do anticipate everyone will get eggplant, kale and squash, but
just not all at once, at least in the beginning. The squash blossoms are a
special treat that we try to get into everyone's box once, so that may stretch
out for a few weeks, depending on the bloom production in the gardens. However the "produce adventure"
that everyone will get to experience this week is the Wild Things mix. We like
to do this once a season as well, and with the recent rains, the wilds are at
their peak. There are real nutrient powerhouses that are revered in many
cultures as basic food sources, while here in the US, we tend to consider them weeds and they are
featured mostly on the labels for herbicide sprays. Since we are "smarter
than the average food consumer", we know enough to enjoy them, at least
once during the season. Several years ago, one of our CSA members referred to
them as a "Euell Gibbons Forage Retrospective" which we think is just
perfect!
Just a gentle
reminder to be sure to bring your empty box along with you to the weekly
delivery. We were missing nearly 1/4 of the boxes last week and it does make
our jobs more challenging to pack into boxes that we have to find replacements
for. If you DO get to the delivery without your box, you are welcome to unpack
your box into a bag (if you happen to have one with you) and leave the box with
us, a number of members do this as a matter of course and it works quite nicely
for them.
A little detail on your produce this week:
Basil: Basil is a
special case, and should not be stored in the refrigerator, as it will turn
black. We like to keep ours in a vase of
fresh water on the kitchen counter. For
some, a loose plastic bag on the counter works well for a couple of days;
otherwise, put basil in a plastic bag inside a paper bag for insulation, and
store in the warmest part of the refrigerator (usually the door).
Scallions
(green onions): Remove ties and store
scallions unwashed, wrapped in a paper towel and then in a plastic bag in the
refrigerator for up to a week or upright in a glass or jar in about 1" of
water in the fridge with a plastic bag over the whole thing.
Eggplant: Eggplant prefers to be kept
at about 50° F, which is warmer than most refrigerators and cooler than most
kitchen counters. Wrap unwashed eggplant
in a towel (not in plastic) to absorb any moisture and keep it in the vegetable
bin of your refrigerator. Used within a
week, it should still be fresh and mild.
Many people like to peel,
salt, and drain their eggplant to draw out any bitter flavor; however,
bitterness develops only in eggplant that has been stored for a while, so with
farm-fresh specimens this is generally not necessary. Many recipes call for salting in order to make
the vegetable less watery and more absorbent—much like draining tofu. Salting is not an essential step, but it can
greatly enhance the taste and texture of your dish and is well worth the extra
effort. The shape of an eggplant
determines how it is best prepared. Slice
a straight, narrow eggplant into rounds for grilling or broiling, and cut a
rounded, bulbous eggplant into cubes for stews and stir-fries.
Squash Blossoms: Squash blossoms are very perishable. Arrange them on paper towel lined tray,
refrigerate and use within one day. Blossoms
will keep for 1 week at 50ºF (10°C) and 2 to 4 days at 40ºF (4°C). Chilling injury will occur if held for several
days at temperatures below 50ºF (10°C). You can also freeze, can, pickle, or
dry squash blossoms. If cooked, blossoms
will store in the freezer for 6 to 8 months.
Open and inspect squash blossoms for insects before using them. Pull off and discard the green calyxes
surrounding the bottom of the blossom. Clean
blossoms by gently swishing them in a bowl of cold water. Shake them dry. Trim or snip out the anthers or style. A few suggested uses for the squash blossoms:
as a garnish raw on crêpes, green
salads, fruit salads, soups, and quesadillas; stuff blossoms with rice or
minced meat and fry in batter; stuff blossoms with soft cheese, cooked and
crumbled sausage, then bread and fry or bake; dip blossoms in a flour and
cornstarch batter and fry until brown and crunchy; chop them up and add to
quiche.
Wild Things Greens Mix: Keep these like other greens stored in a plastic bag,
with the top folded over and placed in the produce drawer of your refrigerator
and use within a week. They can replace any hearty greens in a recipe and are
wonderful juiced, if you are into that sort of thing. We especially like them
in egg dishes. Amaranth (smooth green
leaf in Wild Things Mix) is loaded with vitamin K. Amaranth greens are also a
good source of vitamin C, vitamin A, folate, calcium, potassium, and iron. Lambsquarters are very high in Vitamin
A, high in Vitamin C, moderate in calcium and low in iron. They're also high in
fiber but low in calories and fats. Lambsquarters contain known
anti-inflammatory nutrients, including Beta Carotene and Vitamin K. Common
lambsquarters also contain carbohydrates, which may increase blood sugar
levels. Common lambsquarters are low in protein percentages but high in many
amino acids. Just a heads up, if a person is on blood thinners,
they need to consult their health care provider concerning foods high in
vitamin K. Vitamin K is a blood coagulator.
Summer
Squash: Refrigerate unwashed summer
squash for up to a week and a half in a perforated plastic bag or in a sealed
plastic container lined with a kitchen towel.
Is a weekly
newsletter not enough for you and you want to read more about our daily
adventures? Follow us at our blog
at http://beyondthebluegate.blogspot.com/
and on Facebook at Blue Gate Farm.
That’s about it
this week, if you have any questions or comments be sure to let us know.
Best from the farm,
Jill & Sean (and Blue & Luci)
Baked Squash Blossoms
Squash blossoms, stamens
removed from inside
Fresh Chevre (goat cheese)
plain or flavored
Olive Oil
Salt
Carefully open each blossom
and place 1 – 2 teaspoons of chevre into the blossom. Fold or twist blossom
closed. Place on a jelly roll pan, not touching one another. Drizzle in olive
oil sprinkle with a smidgen of salt.
Bake at 425 degrees F for
20-25 minutes until they were slightly brown and crispy.
Serve warm and savor the
crispy, yet soft sensation in your mouth.
Recipe Source: http://thetomatoknife.com
Asian Amaranth Greens
serves 2
4 cups amaranth leaves (or
Wild Things Mix), chopped into bite-sized pieces, tough stems removed.
2 teaspoon white rice vinegar
2 teaspoon soy sauce
2 teaspoon toasted sesame oil
1/2 teaspoon toasted sesame
seeds
Put the leaves, white rice
vinegar, soy sauce, and sesame oil in a large sauté pan.
Cook on high heat for just a
few minutes, turning frequently with tongs.
Top with sesame seeds.
Recipe Source:
http://blog.kitchentherapy.us/2009/07/asian-amaranth-greens/
2 lbs Chinese noodles, such as chow mein, usually found in the produce section (you can use vermicelli if you don’t have a resource for Chinese noodles)
1 bunch mustard (or other hearty greens,) trimmed and sliced into ribbons
3 carrots, sliced thinly on the bias
1/2 yellow onion, sliced
6 green onions, sliced thinly on the bias
1 cooked chicken breast, sliced into small pieces (about 1-1/2 cups)
5 Tbsp grapeseed or vegetable oil
1 Tbsp sesame oil
2 Tbsp seasoned rice vinegar
3 Tbsp soy sauce
1 Tbsp Sambal Olek
1 Tbsp honey
2 Tbsp peanut butter
1/4 cup sesame seeds, toasted
………………………………………………..
Mix together the dressing ingredients (grapeseed oil through peanut butter) and set aside.
Put on a large pot of water to boil.
In the meantime, heat a skillet over high heat. Saute the yellow onion and carrot together just until it begins to soften. Add the mustard greens and season with salt. Cook until the greens are wilted and cooked through. Add most of the green onions, reserving a few for garnish. Turn off the heat and let cool.
When the water boils, add the noodles and cook for just a few minutes until the noodles are done. Remove, drain and rinse with cold water. Toss noodles with vegetables, sliced chicken, sesame seeds and sauce. Top with the remaining green onions.
Recipe Source:
http://www.undercovercaterer.com
