Friday, June 17, 2016

CSA Newsletter Week 1

Hello members and welcome to your first week of the CSA!

You can expect the following at your pickup next week:

*Click on the vegetable above for a picture and recipes.

Spring vegetables are mostly leafy greens and very healthy.  We encourage you to try everything once and if you're not impressed, feel free to take advantage of our trade box.  For the first two weeks, shares will include kale and Swiss chard because we want the bi-weekly A & B members to experience these "superfoods".  After that, we will only have a few bunches in each trade box so you don't become overwhelmed.  We try our best not to over or underwhelm you with any one vegetable but sometimes due to crop failure, we don't have enough for everyone.  So far, the crops are looking great and our only "problem" may be overabundance!

Radishes are crunchy and wonderful sliced on salads and sandwiches.
Green garlic is young garlic that hasn't yet formed cloves.  Chop it up (like you would a leek - it looks very similar) and add to any dish, like you would with garlic cloves.
Kohlrabi is the alien or spaceship looking creature in your bag.  Peel off the fibrous outer layer and shred the soft insides on salad and in coleslaw.  Jonny likes to eat his like an apple!
Napa cabbage can be grilled on the BBQ and brushed with marinade or shredded into coleslaw.  
Kale is so healthy and very versatile.  Add it shredded to salad, baked into chips, chopped into soups, pastas, on pizza, sauteed into stir fry, and blended into smoothies.
Swiss chard is lovely sauteed, wonderful in soups and lasagnas, omelets and quiches.
Baby beets are great roasted, shredded raw into salads and pancake batter (they make pretty pink pancakes with an antioxidant boost!) and steamed then cooled and paired with goat cheese and vinaigrette.
Bok choy is excellent steamed, tossed into soup and sauteed with soy sauce, sesame oil and green garlic.

Recipe of the week: Quinoa Kale Bowl with Mushrooms and Asparagus from 86lemons.com.  This recipe is both vegan and gluten-free.  Meat lovers: pair with a nice grass-fed Boston or t-bone steak.


Happy cooking!

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