Wednesday, June 8, 2016

2016 CSA Share 2

2016 CSA Share 2


This week we have more greens, radishes, and fresh cut herbs for everyone and some rhubarb to make something sweet with this week with the first June strawberries. Our strawberries on the farm are just starting to bear a crop, this is their second year, so we only got two handfuls from them toward our own strawberry rhubarb turnover pie. On the farm, we've been busy weeding, planting, transplanting, and mulching the garden. Probably won't be done with the planting push until around mid-June here. Then we can breathe for a little before attacking the weeds...

We will be attending the Portland Farmers Market  from 8 Am-12 Pm on Saturday at the Old Red Mill on Water Street where we will also have these products available, as well as more  fresh cut herbs, potted herbs, and vegetable and fruit transplants.


Large Share Pictured: 2 bags of lettuce mix, 2 bags of spinach, 2 bags of arugula,
2 bags of spicy greens mix, 2 bunches radishes, 8 stalks rhubarb, 2 bunches of herbs

Small Share Pictured: 1 bag lettuce mix, 1 bag spinach, 1 bag arugula, 1 bag spicy greens mix,
1 bunch radishes, 4 stalks rhubarb, 1 bunch herbs. 

Rhubarb


New this week, 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

Spinach


We have some more beautiful large 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. 


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! 


Mixed Greens-Tatsoi, Mizzuna, Beet Greens, Mustard



We have a mix of some of our more unusual greens this year. Young beet greens, and spicy mustard, mizzuna and tatsoi greens. This is great by itself or mixed with the lettuce mix. If you find the greens too hot, try cooking them down to cook down the heat a bit, by braising, sautéing, or steaming. 

Radishes

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


Lettuce Mix


Our favorite lettuce mix variety from Johnny Seeds, this is a mix of green oak leaf, red oak leaf, green romaine, red romain, lollo rossa, and red leaf lettuces that always gets rave reviews from our customers.  

Herbs

This week we have four herbs for everyone, tarragon, onion chive flowers, sage, and apple mint. For an idea on what produce, meat and dishes these work best in, and how best to store them, consult the below Herb Cooksmart Guide. 

To preserve your herbs you can hang them to dry out of the sun and rain where there is good air flow until dry, then crumble into a paper bag and transfer to a storage container. Tarragon leaves can be frozen or dried. If left to dry for too long though, the leaves lose their flavor, so make sure to store them in airtight containers as soon as the leaves are dry. 

Apple mint can be added to water or juice and left for 10 + minutes to infuse their flavor, or they can be dried and made into a tea, or used as a mint in any cooking recipe that calls for them. Sage has the long stalks of purple flowers, which can also be used in cooking for a milder sage taste. We also have the onion chive flowers again this week, divide the flower and spread across your salad for a light onion flavor! 

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