On the farm this week we picked the first cherry tomato and the first cucumber. We hope to be able to include both of these items in the shares soon. Also, the first Colorado Potato Beetles have been spotted. Not great, but their timing is pretty much right on. We have been spending a lot of time irrigating and are trying to do rain dances on the side.
In your shares this week you will find:
- Red Butterhead Lettuce
- Salad Mix
- Cabbage or Piracicaba
- Peas—Shell and Snap or Snow
- Beet Greens
- Herb Mix
We are including recipes for coleslaw, chimichurri sauce and escarole. The escarole resembles lettuce but it is not a lettuce head. It’s the smaller, frilly green head in your share this week. It can be eaten in a salad but I prefer it pan seared with a little olive oil and soy sauce.
The cabbage we are including is a summer cabbage called Tendersweet. This is the variety that made me love cabbage. Tender, sweet and luxurious—if you have never given cabbage a chance before try it now. Great in stir fry or coleslaw.
If we included Piracicaba instead of cabbage, there will be more cabbage in the next few weeks. The Piracicaba is great in stir fry, tossed with noodles or seared quickly.
We are including at least two different kinds of peas. Shell peas are hard and needed to be shelled for the peas inside. Snap peas are slightly curved and are crisp. Do not shell these-eat them raw, in salads or cooked quickly in stir fry. Snow peas are the big flat peas. Do no shell these either. Treat them the same as snap peas.
I still have not gotten around to making beet green spanakopita but I still think it would be an amazing dish and highly encourage it.
The artichokes are an annual variety that we are able to grow in Pennsylvania! We are including instructions for cooking them. They are smaller but also less tough than California artichokes.
The herb mix we are including can be separated out and used individually, but we recommend pureeing it in a blender or Cuisinart, adding lime juice, the garlic scapes, a little salt and pepper, little bit of olive oil and some water to make it into sauce. It is like chimichurri sauce and you can put it on everything— meat, fish, salad, veggies—and it makes it better! The herbs in the packet are a mix of thyme, mint, oregano, cilantro, basil, and dill.
We have been eating grilled snow peas with fennel and zucchini, lots of salads and lots of stir fry.
Double Cabbage Slaw(from Whole Living)
1/2 small purple cabbage, shredded(or just use Tendersweet cabbage)
1/2 small green cabbage, shredded
1 teaspoon sugar
1/2 cup plain nonfat yogurt
1 tablespoon lemon juice
1/4 cup poppy seeds
Kosher salt and freshly ground black pepper
Combine the cabbages in a large bowl.In a small bowl, whisk together the sugar, yogurt, and lemon juice. Spoon over the cabbage and toss to combine thoroughly. Sprinkle the poppy seeds into the bowl.Season with salt and pepper and serve.
Instructions for Artichokes-
“First rinse the artichoke in cold water, then cut off about ¾ inches of the top of the artichoke. Next trim the stem and remove any small leaves at the bottom. The little thorns – if present- can be trimmed from the petals with kitchen scissors if you like, but they will soften with the steaming so it is not completely necessary.
Steam the artichokes until they are tender, anywhere from 20-45 minutes, depending on their size. You can tell it is done when the outer leaves are easily pulled off. You can also add a slice of lemon or a garlic clove or a bay leaf to the steaming water if you want to add some flavor.
After steaming, I like to cut them in half and grill them. An easier way to enjoy them in to peel off the outer petals/leaves, dip them in lemon butter and scrap the flesh off with your teeth. Eat all of the outer petals this way until you reach the heart. This will be tender and you can eat the entire piece.
Wilted Escarole with Walnuts and Bleu Cheese(from Martha Stewart)
1 large head escarole
4 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup chopped toasted walnuts
1/4 cup crumbled blue cheese
Fresh lemon juice
Cut escarole into 1 1/2-inch wedges, leaving base intact. In a large skillet, heat 2 teaspoons olive oil over medium; add a few wedges and cook, turning, until escarole is wilted and light brown on all sides, 3 minutes total. Season with salt and pepper and transfer to a platter. Repeat twice with more oil and remaining escarole. Top with walnuts and blue cheese; drizzle with lemon juice, if desired.
Looking to next week we hope to include:
Cucumbers, more peas, more zucchini, fennel, lettuce, chives, more artichokes…..