Monday, July 2, 2012

CSA Newsletter: Week #2 - July 3 & 4

Hello members!

This week, you will receive the following vegetables at your pickup:
  • Peas * Pois
  • Baby carrots * Carottes bébé
  • Beets * Betteraves
  • Swiss chard * Bette à carde
  • Lettuce * Laitue
  • Garlic scapes * Fleur d'ail
Don't forget to wash your vegetables!

If you ate last week's bag of peas raw in one sitting, this is your chance to cook them up in a stir-fry with garlic scapes, baby carrots, and swiss chard or toss them into a pasta with pesto or a cream sauce.  Here are some more ideas for your peas:  Baby carrots are also perfect for snacking on raw.  Try them sautéed and served whole beside your favourite meat.  Beets are on the menu again - delicious, red and full of antioxidants.  Try a beet and goat cheese salad like this one:  Swiss chard is a good substitute for spinach.  Its dark, leafy greens are great sautéed with garlic and butter, added to omelets, pastas or stir-fries.  Lettuce will be in your share every week, giving you the chance to try many types and varieties.  Garlic scapes are back again and can be frozen if you still have some left from last week.  Here is an interesting scape and swiss chard pesto I'm going to try.

Enjoy your seasonal veggies and have fun cooking!  Feel free to post your recipes below.  And finally, HAPPY CANADA DAY!
Farmer Daizy

1 comment:

  1. Kale Salad - from a CSA member

    • 1 bunch kale (black kale is especially good), stalks removed (set aside for frittata or veg. soup stock), leaves thinly sliced
    • ½ to 1 lemon, juiced (start with less or gage on taste and on amount of greens you are going to massage it into)
    • 2 Tbsps to 1/4 cup extra-virgin olive oil, plus extra for drizzling (pending on the size of your kale bunch and taste
    • Sea salt
    • 2 teaspoons or (raw local) honey or maple syrup
    • Freshly ground black pepper
    • 1 mango, or navel orange, or yet again seasonal local berries, diced small (about 1 cup)
    • Small handful toasted pepitas (pumpkin seeds), or to vary chopped walnuts about 2 rounded tablespoons up to ¼ cup.


    In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little sea salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
    In a small bowl, whisk remaining lemon juice with the honey or maple syrup and lots of freshly ground black pepper. Stream in the 2 Tbsps or up to 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
    Pour the dressing over the kale, and add the mango/orange or berries and pepitas. Toss and serve.

    Inspired by both the Food Network and Alive Kale Salad Recipes