Promised Land CSA Week Three May 26th 2014
Important reminders:
- Please let us know ASAP if you would like to add on a tree fruit share.
- Please remembers your egg cartons and share boxes.
- This is the first week for worker shares.
Farm News from Jane
It’s finally happened; the blessed event! The first of the beefalo cows gave birth last Wednesday! It’s a white faced red bull calf with lots of energy. He is already enjoying a nibble or two on the fresh green pasture grass and his mom is very proud and protective. Most of the expectant mothers keep a close eye on the calf as well as the head bull. The buffalo have a strong protective instinct for the new calves. You can find the calves nestled down with the enormous bull and he is careful with them. Isn’t Mother Nature grand?
This past week we were busy transplanting. More beets went out as well as more kohlrabi, tomatoes, eggplant, peppers, strawberries, and more melons and cucumbers. The potatoes are “peeking through and the sweet corn is not far behind.
The peas have liked the cooler start but would appreciate a shower. We will begin to irrigate this week if we don’t have a good rain. Although we don’t have Bok choy to share this week there will be Chineses Cabbage for next week’s share. At this point in the season we eagerly look for daily growth to determine what will be ready to harvest for the next week’s share. Good weather for growing conditions really helps; the warmer days have caused the asparagus to yield a larger volume and the Swiss chard is growing taller and leafier and will be ready to harvest within the next few weeks also. It is unusual but this season the blueberries and strawberries are blossoming at the same time. The strawberries are late and the blueberries are right on time. Both are beautiful in their own unique way. The blueberry bushes have more blossoms than leaves and it always leaves me wondering how will the bush support all those buds? But it is just because the leaves “push out” after the blossoms. The strawberries blossoms are plentiful and with some timely rain and heat we hope to have a nice crop to share. Strawberries “come and go” very quickly and don’t fare well with extremely hot temperatures or heavy rainfall so the crop is yet to be determined. We hope to harvest strawberries for two weeks for shares later in June.
Local strawberries aren’t the gigantic ones that you might see in the grocery stores but the flavor is really big; they are always something to look forward to!
We hope that you had a nice Memorial Day and if not you could still celebrate the traditional “Decoration Day” on the 31st! We remember those who went before us and made a “way” for us here in this land of liberty.
Thankfully, Jane & family
Produce: Rhubarb Green Garlic or Green Onions Red and/or Green Head Lettuce Asparagus
Produce Tips
– When grilling asparagus place the spears in a pan to oil them well before grilling.
– Head lettuce varieties vary, some are red tipped others are “blushed” and still others are speckled as well as “all green”.
– Rhubarb may be frozen raw; just wash and allow to dry before chopping as desired and bagging.
– Green garlic is great added to eggs, salads or stir fries. (Freezer bags work great!)
-Buttermilk powder may be found in the baking section at the grocery store and is nice to have on hand to make a quick substitution for fresh buttermilk for a salad dressing.
Recipes
RHUBARB CAKE
1 ½ cup sugar; ½ cup butter; 1 tsp vanilla; ½ tsp salt; 1 egg; 2 cups flour; 1 cup sour milk; 1 tsp baking soda; 2 cups rhubarb, chopped; ½ cup sugar; 1 tsp cinnamon
Cream sugar, butter, vanilla and salt. Add egg; blend well. Add flour alternately with sour milk and soda. Blend in rhubarb. Pour into a 9×13 pan and sprinkle with ½ cup sugar and cinnamon. Bake at 350° for 45 minutes.
RHUBARB SALSA 2 cups finely diced fresh rhubarb, ½ cup sweet red pepper, chopped,½ cup sweet yellow pepper, chopped, ½ cup fresh cilantro, chopped, 3 green onions, tops only, chopped, 1 jalapeño pepper, finely chopped, 2 T fresh lime juice, 2 tablespoons brown sugar, or to taste, salt and ground black pepper to taste — Blanch rhubarb in a saucepan of boiling water for 10 seconds. Remove rhubarb promptly from heat, dump into a strainer, and rinse under cold water until rhubarb is lukewarm or cool. This is to stop the blanching process. Place rhubarb in a glass bowl. Add remaining ingredients, and mix well. Refrigerate at least an hour before serving to allow flavors to develop.
RHUBARB CUSTARD PIE
1 9-inch PIE CRUST; 3 cups fresh rhubarb, cut into 1/2-inch pieces (or 3 cups frozen, thawed); boiling water; 3 egg yolks, beaten; 2/3 cup warmed honey; 3 tablespoons whole wheat pastry flour; pinch of salt; 3 egg whites, beaten stiff; 1 tablespoon butter
Place rhubarb in a deep bowl which has a tight-fitting lid. Cover with boiling water, cover with lid, and allow to stand for about 20 minutes. (If you wish, you can prepare the crust at this time.) Preheat oven to 425 F. Drain water from rhubarb, add beaten egg yolks, honey, flour, and salt. Mix well, and then carefully fold in beaten egg whites. Spoon into pastry shell and dot surface with butter. Bake at 425 F for 10 minutes, then reduce temperature to 3500 F., and bake 30 minutes longer. Yield: 1 9-inch pie Recipe from Naturally Delicious Desserts and Snacks.
ROASTED RHUBARB SALAD
2 c 1/2 inch pieces fresh rhubarb, 2 T sugar, 2T balsamic vinegar, 1T canola oil, 1T minced green garlic, ¼ t salt, ¼ t freshly ground pepper, 8 cups mixed greens, ½ c crumbled goat cheese or feta, ¼ c chopped walnuts, toasted, ¼ c golden raisins.
Preheat oven to 450.F Toss rhubarb with sugar in a medium bowl until well coated; let stand, stirring once or twice, for about ten minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes. Meanwhile whisk vinegar, oil garlic, salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, goat cheese (or feta), walnuts and raisins.
GRILLED CHICKEN WITH RHUBARB RELISH
Relish: 3 cups diced rhubarb, 3/4 cup sugar, 1 tablespoon grated orange zest, 1 cup orange juice, 1 or 2 jalapeno peppers, seeded and chopped, 2 shallots minced Chicken: 6 boneless, skinless chicken breast halves, salt and pepper, 1 T fresh lemon juice, Olive oil Place all relish ingredients in a medium saucepan. Bring to a boil, then reduce the heat and simmer, stirring every so often, for about 10 minutes or until mixture thickens. Cool. Preheat the grill. Sprinkle chicken with salt and pepper. Brush with lemon juice and oil. Grill about 6 min. per side.
ASPARAGUS WITH BALSAMIC RHUBARB REDUCTION
1 lb asparagus, 1 stalk rhubarb, sliced, 1 shallot, minced, 1 Tbsp + 1-2 tsp olive oil, divided, 1/4 cup balsamic vinegar ,
2 T sugar, Salt and pepper
Preheat the oven to 400.Trim the woody ends off the asparagus. Peel the bottom third of the asparagus. Toss the asparagus in 1 Tbsp olive oil and place in oven safe dish in a single layer. Roast for 10 minutes, or until the tips are starting to crisp and the stalks are tender when pierced with a fork. Meanwhile, in a small saucepan over medium heat, add the remaining 1-2 tsp olive oil. Sauté the shallot for 3-4 minutes or until softened. Add the rhubarb, balsamic vinegar, sugar, and a bit of salt and pepper. Cook, stirring regularly for 5-7 minutes, or until the mixture has thickened and the rhubarb is soft. Process the mix in a food processor or blender until smooth. Serve over or alongside the asparagus.
FRESH ASPARAGUS COUSCOUS SALAD
DRESSING: 1 garlic scape, very finely chopped; 6 scallions, white parts only, finely chopped (reserve greens for salad);
6 Tbsp. lime juice; 1 tsp. salt; freshly ground black pepper; 1/4 cup vegetable oil; 3 Tbsp. chopped fresh dill
SALAD: 1/3 cup finely chopped onion; 2 Tsp. vegetable oil; 2/3 cup each fish or chicken stock, water, and couscous; 1 lbs. asparagus, sliced diagonally into 1/3-inch slices, reserve tips; l/3 lb. cooked small shrimp
In a small bowl mix the garlic, scallions, lime juice, salt, and pepper. Set aside. In a medium saucepan sauté the onions in oil over medium heat for about 4 minutes. Add the stock and water. Bring to a boil, then stir in the couscous, remove from heat, and cover. After 5 minutes, fluff with a fork and allow to stand 5 more minutes, then fluff again. Transfer to a large dish and refrigerate. As other ingredients are readied, remove and fluff every 10 minutes. Blanch the asparagus until tender but crisp. Place into iced water for 2 minutes, drain and set on towels to absorb extra moisture. Whip the oil into dressing with a fork, then stir in the dill. Mix the asparagus, radishes, green onions, shrimp, and dressing into the couscous. Serve over a lettuce leaf base, garnishing with the asparagus tips.
BASIC CREAMY DRESSING
1/3 cup reduced-fat mayonnaise; 1/4 cup nonfat plain yogurt; 7 tablespoons low-fat buttermilk; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper
In a small bowl, whisk together all ingredients until smooth. Refrigerate until ready to use, up to 3 days. Makes about 1 cup (eight 2-tablespoon servings)
BASIC CREAMY DRESSING VARIATIONS
• Increase the amount of pepper to 1 teaspoon for a ranch-style dressing.
• Add 1 tablespoon chopped fresh herbs, such as tarragon, cilantro, or dill.
• Add 1 teaspoon of grated orange peel and 1 tablespoon of honey for a fruit-salad dressing.
• Add 1 tablespoon tomato paste.
• Dissolve 1/2 teaspoon saffron in 2 teaspoons of hot water and add to the dressing, along with a pinch of ground cumin and curry powder, for an exotic dressing that tastes especially good on a tomato salad.
LEAF LETTUCE AND MANDARIN SALAD
1 bunch leaf lettuce, washed and torn into bite-size pieces; 2 cups thinly sliced celery; 2 tablespoons minced fresh parsley; 4 green onions, thinly sliced, including some greens; 2 11-ounce cans mandarin oranges, drained;
Dressing: 2 tablespoons sugar; 2 tablespoons tarragon vinegar; 1/4 cup vegetable oil; 1/2 teaspoon salt; freshly ground pepper to taste; 1/4 teaspoon Tabasco pepper sauce. Garnish: 1/2 cup toasted slivered almonds
Combine lettuce, celery, parsley, green onions and mandarin oranges in salad bowl. Combine dressing ingredients, mixing well. Toss salad with dressing just before serving. Sprinkle almonds over top. Serves 8 to 10.
BASIC VINAIGRETTE
Makes about 3/4 cup (six 2-tablespoon servings)
Because this vinaigrette is relatively low in oil, it should be used on a leafy green salad just before serving to prevent wilting and sogginess.
4 tablespoons fresh red or white wine vinegar or balsamic vinegar; 4 tablespoons defatted low sodium chicken broth or vegetable broth; 4 tablespoons extra-virgin olive oil; 1 teaspoon Dijon mustard; 1 tablespoon chopped fresh onions; 1/2 teaspoon salt; ¼ teaspoon freshly ground pepper; 1 garlic clove, finely chopped (optional)
In a small bowl, whisk together the vinegar, broth, oil, mustard, onions, salt, and pepper. If desired, whisk in the garlic. Use the vinaigrette immediately or refrigerate up to 2 days. Just before serving, whisk or shake the vinaigrette in a covered jar to blend it.
BASIC VINAIGRETTE VARIATIONS
• Add 1 tablespoon of chopped fresh herbs, such as tarragon, chives, thyme, marjoram, cilantro, or dill.
• Substitute lemon or lime juice for the vinegar, or use half each of citrus juice and vinegar.
• For a fruit-salad vinaigrette, use a fruit vinegar or lemon juice, substitute orange juice for the chicken or vegetable broth, and add 1 teaspoon of honey.
• For a nutty-tasting vinaigrette, use 3 tablespoons of vegetable oil and 1 tablespoon of walnut or hazelnut oil in place of the olive oil.
• Increase the mustard to 1 tablespoon for a more assertive vinaigrette.