Friday, June 20, 2014

2014 Shire Farm CSA Share 1

2014 CSA Share 1


It's been a long hard winter, and a real short spring this year, but what we all have been waiting for has finally arrived, the first harvest of the year!  This is a very "green" share this week, full of a good mix for salads, smoothies or juicing, as well as the beginnings of one of our favorite pies.   Next week we're looking forward to the first cucumbers of the season, possibly summer squash, turnips, and some new greens mixes! 


Full Share Pictured: 2 Heads of lettuce, 2 bags of mixed greens, 2 bags of Arugula,
1 large bunch of Kale, large bunch of Catmint, and 3 stalks of Rhubarb



Kale


This green became a favorite for a lot of us last year, Farmer Don certainly came to love it. There are many great ways to enjoy this super food, which is loaded with vitamins.  You can of course eat it raw, or throw it in a juicer.  We really enjoy throwing it in the cast iron with butter, salt, pepper, and some red pepper flakes, for a great side to any meal.  It is also a great healthy snack when you bake them into Kale Chips.  

Kale Chips

Lettuce Heads


Everyone will be receiving a head of lettuce this week, which can form the heart of a great salad along with the other mix of veggies this week.  We have several different varieties of lettuce growing on the farm so keep your eyes open for the different heads that will make their way to you throughout the year.  We have put some extra planning into planting our lettuces this year so that we can extend the greens through more of the summer so everyone should have lots of opportunities to enjoy lettuce in their salads. 

Mixed Greens


We have for everyone a mix of various other greens which serve to add a great deal of flavor to your salads, or a lot of nutrients for you juicers.  We have a mix of Swiss Chard,  baby Kale, and what Spinach the deer left us in this bag of greens.   If you are not a salad fan these greens can all be sauteed for a great dinner side as well.  We like them best sauteed in butter with diced garlic, some salt, pepper, and a dash of cayenne pepper. 

Arugula

Arugula is a pungent, peppery flavored green originating from the Mediterranean. Spice up any salad, sandwich, or pizza with some Arugula! For a pizza topping you can add it just before baking or immediately after. Also eaten raw, coarsely chopped in pasta in Italy. With salad--try it with some mozzarella cheese, pine nuts and sun dried tomatoes! 

Rhubarb


This spring favorite can be eaten many different ways.  Our favorite is with lots of sugar and baked into a strawberry rhubarb pie!  There are also many great muffin and scone recipes which you can use rhubarb in. Others will eat the stocks with some salt raw.  If you are feeling real ambitious you can even pickle rhubarb.  

Pickled Rhubarb
Strawberry Rhubarb Turnover Pie
Cinnamon-Rhubarb Muffins

Catmint

This week we have an unusual herb for everyone, Catmint--related to Catnip and similar to mint and pennyroyal. In France the leaves and young shoots are used for seasoning, and are regularly grown in kitchen gardens for this purpose. In England and France it has an old reputation for its value as a medicinal herb. Catmint Tea is drunk for colds, headaches, to induce sleep and alleviate fever. You can also use it as a substitute for mint in the kitchen. To make an infusion with fresh catmint, pour boiling water over 1/4 cup of fresh plant material, let stand 5 minutes, strain and then drink. Can be sweetened with honey and a dash of fresh lemon juice to enhance the taste. 

Catmint Infusion

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