Monday, June 25, 2012

CSA Newsletter: Week #1 - June 26 & 27

Welcome new and returning members!  The weather is great, our irrigation is set up and everything is growing nicely - including the weeds!  Due to the mild winter and early spring, many farmers are discovering new pest behaviour and new pests altogether.  This year, the flea beetles have destroyed our bok choy, arugula and radishes, despite our attempt to protect the crops with floating row cover.  The row cover has worked wonders every year, up until now.  The flea beetles are even eating plants they don't usually attack, like our eggplants.  Therefore, we won't be offering bok choy, arugula or radishes until the fall when the cool weather returns.  On the bright side, the broccoli and cauliflower were protected by the same row cover from cabbage moths and should be ready for picking next week!  The garlic is going to be a wonderful crop this year.  We love our garlic!

Your veggies for week #1:
  • baby beets * betteraves bébé
  • kohlrabi * chou-rave
  • garlic scapes * Fleur d'ail
  • kale * chou frisé
  • lettuce * laitue
  • spinach * épinards
  • peas * pois
Click on the links below (in blue) for recipes and see pictures of each vegetable at the bottom of this page.

The baby beets can be eaten from top to bottom.  Use the greens in salads, sautés, or in the Greens & Cheese Strudel I make at this time every year.  Kohlrabi should be peeled and sliced into a stir-fry or grated raw into coleslaw.  It's tender and delicious.  Chopped up garlic scapes can replace garlic cloves in any recipe.  They're milder and can be eaten whole, steamed or sautéed and tossed in butter.  Kale is a superfood; it contains vitamin C, calcium and antioxidants (among other things) and can be used the same way as beet greens.  Try blending your kale into a fruit and yogurt smoothie for a healthy breakfast drink.  My favourite way to eat kale is in soups and curries.  Add it raw to your soup or curry, 5 minutes before serving.  We also love kale chips; rip kale leaves into bite-sized pieces and coat with a bit of olive oil, apple cider vinegar and salt (plus any other spices you'd like to add).  Bake on low (around 200 degrees F) and watch for the kale to become crispy.  Don't take your eye off the oven for too long because once crispy, the kale can turn black very quickly.  This is the easiest/most delicious way to use up a bunch of kale in one sitting.
Lettuce & spinach are great for you and wonderful in salads.  We eat a salad every day, which is easy when you have a great dressing.  Try Jonny's Amazing Salad Sauce!  It can also be used to marinate vegetables before roasting or BBQing.  My mother-in-law makes a great spinach pie that I will try to get the recipe for!
The peas are crunchy, delicious and only around for a couple of weeks so enjoy them while you can, raw or sauteed, added to curry or soup.  Have them as a snack dipped in hummus.

We hope you enjoy your first seasonal veggie share - there's a lot more to come so get cooking!  Post any delicious recipes you find below for other members to try and I will look for new recipes to add.  And don't forget to be at your pickup this week between 5-7pm.  See you then!

Cheers!
Farmer Daizy
Spinach * Épinards
 Kale * Chou frisé
 Kohlrabi * Chou-rave
 Peas * Pois
 Baby beets * Betteraves bébé
 Garlic scape * Paysages d'ail

3 comments:

  1. Thank you for your hard work, your love for farming, the energy that you place into your land, your plants, your food. Your newsletter is welcoming and informative, many thanks for sharing with us and keeping us healthy!

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  2. QUINOA SALAD

    1 cup red quinoa (I like red the best). Cook it whenever (the dish is best cold)
    1 sweet potato, thinly sliced and pan friend with salt and pepper (tedious but the best part!)
    grated fresh carrot
    grated fresh beets
    kale chopped up small
    toasted almonds (raw ones and toast them yourself, so much better)
    (then crush them up and save to put on the dish last)

    you pretty much start with your base of quinoa in a big bowl, add the veggies and crunchy sweet potato flakes, then slather it in this homeade sauce:

    1/3 cup water
    1/3 cup apple cider vinegar
    1/2 cup soy sauce
    1/4 cup olive oil
    1/3 cup tahini
    2 crushed/diced garlic cloves
    1/2 cup nutrtional yeast flakes

    mix all in a mason jar and shake shake shake! ( I play around with the ingredients until it tastes good and is a med-thick liquid consistency, like chocolate milk)

    finally pour it on the bowl and top with lots of crunchy roasted almonds!
    Enjoy !!

    ReplyDelete
    Replies
    1. Thank you for the recipe! Looks delicious!

      Delete