Tuesday, June 23, 2015

2015 CSA Share 4

2015 CSA Share 4

Large Share: 2 bunches Swiss chard, 2 bunches kale, 2 bunches mustard leaves, 2 lettuce heads,
2 bags of lettuce mix, 2 bags of spinach, 2 bunches radishes, 2 bunches herbs. 

Mustard Leaves

New this week is Mustard greens. Brassica juncea is more pungent than the closely related Brassica oleracea greens (kalecabbagecollard greens, et cetera), and is frequently mixed with these milder greens in a dish of "mixed greens", which may include wild greens such as dandelion. As with other greens in soul food cooking, mustard greens are generally flavored by being cooked for a long period with ham hocks or other smoked pork products. Mustard greens are high in vitamin A and vitamin K.

Lettuce Mix

Our favorite lettuce mix variety from Johnny Seeds, this is a mix of green oak leaf, red oak leaf, green romaine, red romaine, lollo rossa, and red leaf lettuces that always gets rave reviews from our customers.  This week we've also added some mizzuna to it. 

Lettuce Heads

This week we have more lettuce heads, we have butter crunch, black seeded simpson, or romaine to choose from. Small shares get one head, large shares get 2 heads. 

Swiss Chard

Chard is a leafy green vegetable often used in Mediterranean cooking. The leaf stalks are large and are often prepared separately from the leaf blade. The leaf blade can be green or reddish in color, the stalk can be red, white, yellow, orange or pink. Chard has highly nutritious leaves.  Fresh young chard like today's are great used raw in salads. Mature chard leaves and stalks are typically cooked or sautéed, their bitterness fading with cooking. Try the swiss chard as a side dish, with this easy Savory Swiss Chard recipe. Our favorite way to enjoy these greens is by tearing the leaves into strips and sauteing them in olive oil and garlic with some salt, pepper, and red pepper flakes. 


We have some more Spinach leaves for everyone this week, fresh from the greenhouse. Farmer Figgins's favorite dish with spinach is sautéed mushroom and spinach sandwich with feta cheese. We've also been enjoying making spinach artichoke dip with the spinach we grew over the winter. This recipe can be done with the amount of spinach a large share receives, for small shares, we recommend halving the recipe. 


This week we have more radishes to add some heat to your salad. For a change, try them thinly sliced on buttered sourdough toast, you won't regret it! 


This week we have the first kale of the season, enjoy these young leaves as kale chips or sautéed in olive oil, garlic and a little cayenne, or add them to a soup, or a frittata, or a quiche, you can't go wrong with kale. 

Kale Chips


This week we have tarragon, greek oregano, italian oregano and garlic chives. 

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