Sunday, June 23, 2013

CSA Week #1 Newsletter (2013)

Hello members!  Welcome to week 1 of the CSA!

We're so happy you decided to join the CSA this season.  To those of you who have been with us for up to four years now, thank you for your continued support.  We couldn't do this without you all!  We hope you enjoy your selection of seasonal organic vegetables.  As the season continues and the heat-loving crops mature, your selection will grow.  Don't be afraid of something you don't recognize - there are lots of recipes out there on the internet to try but if you're really stuck, email me for more ideas.  Here we go!
Week 1:
Bok choy
 Kohlrabi * Chou-rave 
(You will receive the green and/or purple varieties.)
 Hakurei turnips * Navet Hakurei
 Swiss chard * Bette à carde 
 Kale * Chou frisé
 Garlic scapes * Fleur d'ail
 Lettuce * Laitue
A 'Boston' butterhead variety
Baby lettuce mix * Laitue mélangeé 

Bok choy is an asian green which can be stir-fried or steamed and seasoned with soy sauce & mirin or simply salt and olive oil or butter.  Try frying up your bok choy with some kale and garlic scapes.  Garlic scapes are the flowers of the garlic plant that we harvest before the flower blooms so the plant can focus its energy into the bulb instead.  Chop up your scapes and use them as you would garlic: sautéed and mixed in with stews, soups, stir-fries, omelets - you name it.  You can also pickle scapes (if you're feeling adventurous) or eat them raw.  See our Recipes - week 1 for Garlic scape and Swiss chard pesto, along with some more cooking ideas for this week's selection.

Swiss chard is a bitter leafy green which is similar to spinach or beet greens.  It can be sautéed, steamed, eaten raw or added to soups, lasagnas, other pasta dishes, stews or my favourite, Greens & cheese strudel.  Kale is a mighty superfood, full of nutrients and great in fruit smoothies or baked into chips

The outer layer of kohlrabi must be peeled (use a good peeler or knife) and the more tender juicy insides can be shredded into coleslaw or any salad, stir-fried or roasted with other vegetables.  The greens can be eaten the same way as kale or chard.  Hakurei turnips are the sweet Japanese variety that can be eaten raw.  Shred them into coleslaw or salad, along with kohlrabi.  The greens can also be eaten and are high in calcium!

Your lettuce and baby lettuces mix are tender and delicious.  Start getting into the habit of making salads every day and experiment with different dressings.  I'll be impressed with anyone who can send me a salad dressing recipe that's better than Jonny's famous salad sauce!

Happy cooking!
Team Luxy
Daizy, Jonny, Joséphine, Kim & Ayla

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