Wednesday, July 10, 2013

2013 CSA Share #5

CSA Share #5

This week for our CSA we have a cut salad mix with spinach, arugula, a parisian red lettuce and green oakleaf lettuce, we also have a bunch of kale, green onions, genovese basil, lemon basil, onion chives, parsley and cilantro!

As we are moving into the heat of summer the garden too is in transition--the cold season crops are waning in the heat and the we're waiting for the early summer crops--green beans, kohlrabi, cucumbers, squash--to begin production. So we have an herb-heavy share with the first of our green onions this week, while we wait for the first summer harvest!  If you are having trouble getting through your herbs remember you can dry them and use them all year!

Here's a simple How-To on drying your own herbs. 

A Full Share for week #5

Salad Mix

This week we have a mix of spicy arugula, spinach, a parisian red lettuce and a green oakleaf lettuce. Enjoy this taste of the freshness of spring, we may not be seeing arugula for awhile and our next planting of lettuce is still a ways off! 

Green Onions

We've got the first of our green onions this week! With a milder taste than onion, you can use both the small bulbs and the green stem. We love to use green onions on salad, in soups, as a pizza topping, in salsa, or in stir-frys. 


Kale is a staple on most small, diversified farms like The Shire Farm. And it's one that you will be seeing throughout the season, so try out new ways to cook it until you find a recipe you love! We like to braise it, or saute it and add it to an egg dish, like our Kale and Tomato Frittata. It is also wonderful baked into chips or added late into a soup! 


Try some mexican and mediterranean  food this week with Cilantro! Add it to homemade guacamole, salsa, green chile, or white rice you can even throw it into a salad. We're big fans of the restaurant Chipotle, and have replicated their fabulous white rice in our own burritos. Give it a try! 


Our first Parsley of the season! Green Parsley can be used as a garnish on potato dishes, on rice dishes, fish, fried chicken, steak, meat or vegetable stews. It's a great source of antioxidants, Vitammin K, C, and A. We like to use it in soups, for our Whole Roasted Chicken and in making our own stock. Check out this Spice Chart to see more pairing ideas. 

Lemon Basil

We've got more and larger bunches or Lemon Basil this week. Lemon Basil is a basil variety from northeastern Africa and southern Asia. It goes really well with seafood dishes, but also with pasta and chicken dishes. Finely chop this basil and add it to some shredded or julienne vegetables and pasta, topping it with olive oil for a fresh and healthy meal.

Genovese Basil

Genovese Basil is our favorite of the Italian Basil varieties, with large leaves and an amazing flavor. Our favorite Basil dish is Bruschetta, a kind of Italian salsa on slices of Italian or French bread. Another easy way to use this herb and enjoy the early tomatoes of the season is with a Caprese Salad. Just a slice of Mozzarella, Tomato, and a basil leaf with a balsamic vinaigrette drizzled on it. Mmm, can't wait for our own tomatoes! We'll have extra basil at Farmer's Markets as well, for anyone interested in making their own pesto!

Onion Chives

Also new this week is Onion Chives! Onion Chives have a milder flavor than bulb onions, as are most used with potatoes, fish, and in soups. We also really like them with eggs--in Quiche, a frittata, omelet or just diced and added on top of some scrambled eggs. One recipe I found and am dying to try is Chive Pancakes with Gorgonzola and Bacon. YUM! 

Making Your Herbs Last

Want to make your herbs last longer? We recommend putting your lettuce heads, Kale, and herbs in a few inches of water in a cup or pitcher. You want enough water for the roots or stems to be submerged, but not any leaves. Treat them like cut flowers and they will last longer in your fridge; lettuce, after all, is primarily composed of water. 

No comments:

Post a Comment