Tuesday, July 26, 2011

4th CSA Pick-up

It was a perfect harvest day today, overcast, not hot and a slight breeze. The bugs were still fierce but at least it wasn't hot. The shares today looked alot less green as many of our greens are now past their best days. We will be replanting them again soon so that we will be able to offer them again in the fall. We will still have some greens every week as the lettuce mix is still growing as well as the kale and swiss chard but we don't want to over whelm everyone as there is quite a bit of variety starting to become available.

The large share had lettuce mix, summer turnip, green cabbage, cilantro, dill, carrots, beets, green onions, broccoli and radish. The grab box had chinese cabbage, super sugar snap peas, garlic scapes, baby green zucchini and lots of the above veggies.

Ben was very excited to see broccoli that was ready to harvest in the field on the weekend. He was wearing his little bug coat and all of a sudden all I could hear was "broccoli, broccoli" and I looked up from what I was doing and there he was bent over a broccoli plant trying to munch on the broccoli through the mesh on his bug coat. Too funny!!

Green cabbage and cilantro

Here is a recipe sent in from a CSA member for Kohlrabi but she said it works well with the summer turnip as well.

3 small kohlrabi, peeled
4 large radishes
1 large carrot
2 tsp orange juice
2 tsp lime juice
Salt and pepper
3 tbsp olive oil
1 tbsp walnut oil
1 tbsp snipped chives
1/4 cup coarsely chopped walnuts

Using a mandolin or very sharp knife, slice the veggies PAPER THIN into circles. Place in layers on a shallow serving dish. Combine the juices, salt and pepper, and oils and drizzle over. Let stand up to 1 hour at room temperature, then add the chives and walnuts and serve.

We didn't have walnuts or walnut oil and it was still really delicious! Enjoy!

Fresh Beet and Cilantro Salad

One bunch of beets
1 teaspoon salt
2 teaspoons sugar
Juice of one lemon
1 garlic clove, chopped
¼ cup chopped red onion
1/4 cup chopped fresh cilantro
1/4 cup apple cider vinegar

Wash beets and slice. Place sliced beets in pot, add enough water to cover. Add sugar and salt and allow to come to a boil. Reduce heat and cook on a medium simmer until they are just fork tender – between 5 -10 minutes depending upon how thickly sliced the beets are. Drain.
Place cooked beets into bowl and cool completely in the refrigerator. Once chilled, take out and add lemon juice, chopped garlic, chopped red onion, chopped cilantro, vinegar and stir till combined. Add additional salt if necessary and serve. Keeps well in fridge.

Thomas the travelling mechanic spent three full days with us here on the farm. We wondered what he would do for three days but he managed to get all of our tractors tuned up, all filters and liquids drained and replaced, the G investigated and cleaned up. He was a very humorous guy, he told us all kinds of stories from farms he had visited over the past two summers and showed us some great pictures. We were very lucky to have had an opportunity to have had Thomas visit us and do maintenance on our tractors and other equipment.

Have a great rest of the week and weekend!!

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