BGF News - June 19, 2018-Vol. XL, No.3
In this week’s box:
Collards
Garlic Scapes (green curly things in a twist tie)
Head Lettuce or Lettuce Bouquets: asst varieties
Kale Mix (large mixed leaf bundle)
Purslane
Summer Squash: Slik Pik (yellow), Zephyr (yellow & green), Golden Glory (yellow zucchini),
Patty Pan (saucer-shaped, green/yellow/white) or 8 Ball (round, green)
Turnips: Hakurei
and perhaps one of the following:
Snap Peas: Sugar Sprint
Snow Peas:Oregon Giant
A bounty of summer squash
For those with the Egg option [full & half shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: Genovese basil, lemon thyme, garlic chives
Featured Recipes: ** indicates a BGF favorite
Easy Sausage Zucchini Casserole
Lemon Collard Greens Pasta
Purslane Salad with Yogurt Dressing
BGF's Favorite Kale Salad ** (see recipe below)
Collards
Garlic Scapes (green curly things in a twist tie)
Head Lettuce or Lettuce Bouquets: asst varieties
Kale Mix (large mixed leaf bundle)
Purslane
Summer Squash: Slik Pik (yellow), Zephyr (yellow & green), Golden Glory (yellow zucchini),
Patty Pan (saucer-shaped, green/yellow/white) or 8 Ball (round, green)
Summer Squash: Slik Pik (yellow), Zephyr (yellow & green), Golden Glory (yellow zucchini),
Patty Pan (saucer-shaped, green/yellow/white) or 8 Ball (round, green)
Turnips: Hakurei
and perhaps one of the following:
Snap Peas: Sugar Sprint
Snow Peas:Oregon Giant
and perhaps one of the following:
Snap Peas: Sugar Sprint
Snow Peas:Oregon Giant
 |
| A bounty of summer squash |
For those with the Egg option [full & half shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: Genovese basil, lemon thyme, garlic chives
Featured Recipes: ** indicates a BGF favorite
Easy Sausage Zucchini Casserole
Lemon Collard Greens Pasta
Purslane Salad with Yogurt Dressing
BGF's Favorite Kale Salad ** (see recipe below)
What’s up on the farm?
Precipitation in the past week: 0.45"
As I write this, storms are making their way east towards us, sweeping away the week-long heat wave that has been slowly roasting the farm. The heat-loving plants (including the weeds) have been putting on big growth this week and we are scrambling (and sweating buckets) to stay ahead of it all. The squash have just exploded and are growing at an alarming rate. We normally harvest squash every two days, but right now it feels like we should be checking them a couple times a day.
Amid the squash-harvesting, we have really been pushing this week to stay ahead of the weeds, but in some cases "rescue-weeding" has been necessary, especially with the onion-family crops, but we are nearly there. Now if the weeds would just stay "weeded" we would be in awesome shape!
The potatoes plants are huge and we finally got a window with dry enough soil and big enough plants that we could hill them. Until several years ago, we did this by hand and it made for a hard, hot and thoroughly unpleasant several days. Then we moved our potato plot to some new ground that could be worked with the tractor and we've never looked back since. A job that used to take days of back-breaking work now takes about an hour, including setting up the equipment. We also acquired a new-to-us potato plow last week, so we are hoping that the harvest tasks see the same improvement.
The mid-season crops are coming along nicely. We are seeing the first of the fruit set on tomatoes, okra and cucumbers. Peppers and eggplants are a little farther ahead. We have nice small heads on the cabbages and noticed the first of the broccoli heading just yesterday. The melons and winter squashes have germinated pretty well and are starting to put on some good growth. The first sowing of beans have been popular with the rabbits, but are just starting to show the first flowers. The 2nd sowing is looking good, but don't mention that to the rabbits.
Baby broccoli
Precipitation in the past week: 0.45"
As I write this, storms are making their way east towards us, sweeping away the week-long heat wave that has been slowly roasting the farm. The heat-loving plants (including the weeds) have been putting on big growth this week and we are scrambling (and sweating buckets) to stay ahead of it all. The squash have just exploded and are growing at an alarming rate. We normally harvest squash every two days, but right now it feels like we should be checking them a couple times a day.
Amid the squash-harvesting, we have really been pushing this week to stay ahead of the weeds, but in some cases "rescue-weeding" has been necessary, especially with the onion-family crops, but we are nearly there. Now if the weeds would just stay "weeded" we would be in awesome shape!
The potatoes plants are huge and we finally got a window with dry enough soil and big enough plants that we could hill them. Until several years ago, we did this by hand and it made for a hard, hot and thoroughly unpleasant several days. Then we moved our potato plot to some new ground that could be worked with the tractor and we've never looked back since. A job that used to take days of back-breaking work now takes about an hour, including setting up the equipment. We also acquired a new-to-us potato plow last week, so we are hoping that the harvest tasks see the same improvement.
The mid-season crops are coming along nicely. We are seeing the first of the fruit set on tomatoes, okra and cucumbers. Peppers and eggplants are a little farther ahead. We have nice small heads on the cabbages and noticed the first of the broccoli heading just yesterday. The melons and winter squashes have germinated pretty well and are starting to put on some good growth. The first sowing of beans have been popular with the rabbits, but are just starting to show the first flowers. The 2nd sowing is looking good, but don't mention that to the rabbits.
As I write this, storms are making their way east towards us, sweeping away the week-long heat wave that has been slowly roasting the farm. The heat-loving plants (including the weeds) have been putting on big growth this week and we are scrambling (and sweating buckets) to stay ahead of it all. The squash have just exploded and are growing at an alarming rate. We normally harvest squash every two days, but right now it feels like we should be checking them a couple times a day.
Amid the squash-harvesting, we have really been pushing this week to stay ahead of the weeds, but in some cases "rescue-weeding" has been necessary, especially with the onion-family crops, but we are nearly there. Now if the weeds would just stay "weeded" we would be in awesome shape!
The potatoes plants are huge and we finally got a window with dry enough soil and big enough plants that we could hill them. Until several years ago, we did this by hand and it made for a hard, hot and thoroughly unpleasant several days. Then we moved our potato plot to some new ground that could be worked with the tractor and we've never looked back since. A job that used to take days of back-breaking work now takes about an hour, including setting up the equipment. We also acquired a new-to-us potato plow last week, so we are hoping that the harvest tasks see the same improvement.
The mid-season crops are coming along nicely. We are seeing the first of the fruit set on tomatoes, okra and cucumbers. Peppers and eggplants are a little farther ahead. We have nice small heads on the cabbages and noticed the first of the broccoli heading just yesterday. The melons and winter squashes have germinated pretty well and are starting to put on some good growth. The first sowing of beans have been popular with the rabbits, but are just starting to show the first flowers. The 2nd sowing is looking good, but don't mention that to the rabbits.
 |
| Baby broccoli |
A little detail on your produce this week:
Garlic Scapes: One of our favorite crops of the year. These curly green things are the emerging flower stalk from a hardneck garlic plant. We remove them to redirect more of the plant's energy into the bulb, but it also provides us with a delightful fresh garlic treat. These keep very well in a plastic bag in your produce drawer and can be used in any recipe calling for garlic. They would be perfect in last week's garlic salt recipe, make a great pesto and can be minced and added to room-temperature butter, which is then stored in log shape, in the freezer for a last minute dollop of goodness for vegetables, breads or meat.
Peas: We grow snow peas (flat pod with little bumps showing immature peas inside) and sugar snap peas (rounded pods with mature peas inside). Both have edible pods and can be used interchangeably in recipes. They are particularly good in stir-fries and salads, though we tend to eat them fresh as a snack. Peas keep best in their plastic bag in the produce drawer of your refrigerator.
Purslane: Considered an invasive weed in many gardens,
purslane is a valued green in many parts of the world. The plant is rich in vitamin E, vitamin C and beta carotene,
and quite high in protein. Most noteworthy of all, it is considered
a better source of essential omega-3 fatty acids than any other leafy
plant. Enjoy raw or cooked in any recipe calling for
greens. We particularly like it in salads, cooked with eggs and as a lettuce replacement in tacos. Store in a paper towel-lined plastic bag in your crisper
drawer and use within a week.
Summer Squash/Zucchini: Refrigerate unwashed zucchini and 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. These do not need to be peeled to use, just slice them up and go!
Turnips: keep best if separated from their greens. Greens are stored in a plastic bag and can be cooked like mustard or collard greens (you can add them in with your Braising Greens Mix). Trimmed roots can go into a lidded container or zip-close bag. These aren't your grandma's turnips. These are a sweet, Japanese salad variety that is particularly tasty for fresh eating. They will still work great in cooked dishes, but we love to eat them raw, often right out of hand, like an apple. One of the farm crew's favorite mid-field snacks.
A few other details: All of your GREENS will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.
** NOTE: You will notice over the course of the season that some box contents listed above say "Perhaps one of the following..." These are items that we can’t harvest in sufficient quantities for the whole CSA to receive at one time. We do track who gets what and we will do our best to ensure that everyone eventually receives each item. On some items this may take several weeks, so please be patient.
Is a weekly newsletter not enough for you and you want to read more about our daily adventures or see pictures of the farm? Follow us on Facebook at Blue Gate Farm and/or share your recipes, experiences and questions with other BGF members at Blue Gate Farm Community.
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 Luci & Indigo)
BGF's Favorite Kale
Salad
Yield: Makes 6 to 8 servings
2 tablespoons dried cranberries
5 tablespoons balsamic vinegar, divided
3 tablespoon seasoned rice vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 bunches kale (about 1 pound), center ribs and stems removed, leaves thinly
sliced crosswise
2 tablespoons sunflower seeds, (if using salted, cut down on the 1tsp salt
above)
Parmesan cheese shavings
Place cranberries in small bowl; add balsamic vinegar,
seasoned rice vinegar, honey oil and salt and allow to soak several hours (overnight
is even better).
Place kale in a large bowl, add cranberry mixture and toss
to coat. Let marinate 20 minutes at room temperature, tossing occasionally.
Season to taste with salt and pepper. Sprinkle with cheese shavings and
sunflower seeds just before serving.
Recipe Source: adapted from an epicurious recipe by Dan
Barber
Garlic Scapes: One of our favorite crops of the year. These curly green things are the emerging flower stalk from a hardneck garlic plant. We remove them to redirect more of the plant's energy into the bulb, but it also provides us with a delightful fresh garlic treat. These keep very well in a plastic bag in your produce drawer and can be used in any recipe calling for garlic. They would be perfect in last week's garlic salt recipe, make a great pesto and can be minced and added to room-temperature butter, which is then stored in log shape, in the freezer for a last minute dollop of goodness for vegetables, breads or meat.
Purslane: Considered an invasive weed in many gardens,
purslane is a valued green in many parts of the world. The plant is rich in vitamin E, vitamin C and beta carotene,
and quite high in protein. Most noteworthy of all, it is considered
a better source of essential omega-3 fatty acids than any other leafy
plant. Enjoy raw or cooked in any recipe calling for
greens. We particularly like it in salads, cooked with eggs and as a lettuce replacement in tacos. Store in a paper towel-lined plastic bag in your crisper
drawer and use within a week.
Summer Squash/Zucchini: Refrigerate unwashed zucchini and 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. These do not need to be peeled to use, just slice them up and go!
Turnips: keep best if separated from their greens. Greens are stored in a plastic bag and can be cooked like mustard or collard greens (you can add them in with your Braising Greens Mix). Trimmed roots can go into a lidded container or zip-close bag. These aren't your grandma's turnips. These are a sweet, Japanese salad variety that is particularly tasty for fresh eating. They will still work great in cooked dishes, but we love to eat them raw, often right out of hand, like an apple. One of the farm crew's favorite mid-field snacks.
Turnips: keep best if separated from their greens. Greens are stored in a plastic bag and can be cooked like mustard or collard greens (you can add them in with your Braising Greens Mix). Trimmed roots can go into a lidded container or zip-close bag. These aren't your grandma's turnips. These are a sweet, Japanese salad variety that is particularly tasty for fresh eating. They will still work great in cooked dishes, but we love to eat them raw, often right out of hand, like an apple. One of the farm crew's favorite mid-field snacks.
A few other details: All of your GREENS will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.
** NOTE: You will notice over the course of the season that some box contents listed above say "Perhaps one of the following..." These are items that we can’t harvest in sufficient quantities for the whole CSA to receive at one time. We do track who gets what and we will do our best to ensure that everyone eventually receives each item. On some items this may take several weeks, so please be patient.
Is a weekly newsletter not enough for you and you want to read more about our daily adventures or see pictures of the farm? Follow us on Facebook at Blue Gate Farm and/or share your recipes, experiences and questions with other BGF members at Blue Gate Farm Community.
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 Luci & Indigo)
BGF's Favorite Kale
Salad
Yield: Makes 6 to 8 servings
2 tablespoons dried cranberries
5 tablespoons balsamic vinegar, divided
3 tablespoon seasoned rice vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 bunches kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
2 tablespoons sunflower seeds, (if using salted, cut down on the 1tsp salt above)
Parmesan cheese shavings
5 tablespoons balsamic vinegar, divided
3 tablespoon seasoned rice vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 bunches kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
2 tablespoons sunflower seeds, (if using salted, cut down on the 1tsp salt above)
Parmesan cheese shavings
Place cranberries in small bowl; add balsamic vinegar,
seasoned rice vinegar, honey oil and salt and allow to soak several hours (overnight
is even better).
Place kale in a large bowl, add cranberry mixture and toss
to coat. Let marinate 20 minutes at room temperature, tossing occasionally.
Season to taste with salt and pepper. Sprinkle with cheese shavings and
sunflower seeds just before serving.
Recipe Source: adapted from an epicurious recipe by Dan Barber
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