Promised Land CSA – Week One – Summer 2013

Important reminders

• Only produce and eggs share begin this week. Fruit share will begin with cherries in early July.
• When picking up your share this week please make sure that you have someone demonstrate how to unfold it without tearing the flaps.
• We are on facebook at www.facebook.com/OlesFamilyFarm. Even if you don’t have an account you are still able to access updated pictures and information in a brief format.
• Recipes are archived on our website if you need more ideas.
  
• If you are splitting a share with someone you may consider alternating weeks until the share increases in size.
• If anyone is uncertain about their membership payment please contact us.

Farm News from Jane

First of all welcome to all our new and renewing members. If it were not for you I would not have a weekly opportunity to share our adventures in local farming! We are very grateful for your partnership in this CSA. You allow us to continue farming by assuring that our crops are sold and hopefully you will appreciate the ability to have fresh, nutritious and delicious produce each and every week!

Although the weather has been a bit of a roller coaster ride this past month we do have some beautiful early spring goodies to share. The start is a bit light this week but the volume will certainly be made up for with flavor. Each week the share should grow in volume and variety. The first few weeks are extremely dependent on the heat or lack thereof as was the case last week. We had hoped to have some early bok choy but it looked so sad from flea beetle damage that we just couldn’t bring ourselves to put it in the share. When the spring conditions are dry the pests are a greater problem. After last week’s showers we are now only behind normal rainfall by about 2-3 inches. That of course doesn’t take into account that we finished last season about 6inches below average. Ah, the saga of sufficient rainfall… Some weeks we seem to wake and rise to the thought of a helpful shower. We do irrigate when needed but nothing replaces a real good rain shower. So for those of you who hope that it “doesn’t rain today” please remember that your veggies do! It’s a whole new way of thinking for some.

And what about this week’s veggies? As we have been picking asparagus we are just amazed how purple it has grown with the thirty degree temps. We were so grateful that the asparagus did not freeze. It is not as tender however as it will be in the coming weeks. The cold temperatures cause it to grow slowly and also more fibrous. When it there is ample rainfall and warmer temperatures it grows much more quickly and is much more tender. So if you think that all asparagus is created equal and just because it is early in the season it will be tenderer that is just not the case. There are tips for preparation below. Some of our family members like it best raw and that it has the flavor of fresh peas. And did you know that colder temperatures also bring out the color in other fruits and veggies too! Apple growers like a light frost on some apple varieties to develop a nice deep red color. So certain varieties will vary in color each year depending on temperatures. We have also noticed that our head lettuces will develop a deeper red when growing under either extreme warm or cold conditions. Now eggplant on the other hand is just plain purple!

And how about a field crop update? Today we transplanted both red and golden beets and on the weekend we transplanted the first of the tomatoes and all of the peppers. The Swiss chard is sizing up and the onions although had a chilly start are looking good. The peas are thriving and the first beans and sweet corn are also planted as well as field corn for livestock. I haven’t checked to see if the potatoes are poking through yet. So much is happening this time of year that it’s hard to keep up even when you live on the farm and are part of the operation! We hope that you enjoy your first treats of spring eating even if it seems like a bit of a tease; it is what Mother Nature has provided us with and what is on the menu this week.

Enjoy, Jane

Produce this week

• Asparagus
• Rhubarb
• Green garlic
• Salad turnips
• Head lettuce

Produce Tips

• If you take a sharp knife and gradually ease it into the asparagus end you will find how much you will need to trim before cooking. Lightly steam or grill for a minimum time to insure overcooking and turning it too soft and mushy and olive green instead of bright green.
• Salad turnips are sweet and can be eaten raw as you would a radish or sliced into a salad.
• If you are unfamiliar with green garlic it is just like using green onions except that its garlic flavored and quite strong. Slice them raw in a salad or sauté them lightly for use in eggs or with your asparagus or in a meat dish.

Recipes

Asparagus-Green Garlic Quiche

1 10-inch unbaked pie crust, refrigerated 1 hour; Freshly ground pepper to taste or more; 1 teaspoon salt; 1 tablespoon Dijon-style mustard 12 to 14 asparagus spears, cooked; 1 1/2 cups firmly packed grated Swiss cheese; 2 tablespoons butter; 4 eggs 1 1/2 cups quartered, sliced onions; 2 cups half and-half; 1/2 teaspoon dried basil, crushed; 1 tablespoon cornstarch; 1/2 teaspoon dried oregano, crushed; Freshly ground pepper to taste

Heat oven to 400°F. Cut 3 inches from tips of cooked asparagus and set tips aside. Coarsely chop remainder to equal about 1 cup. Melt butter or margarine in skillet; add onions and sauté for 3 minutes. Add chopped asparagus and continue to sauté, stirring for 10 minutes. Add basil, oregano, 1/2 teaspoon salt and pepper to taste. Mix well. Spread mustard on bottom of crust. Bake pie shell 10 minutes. Remove from oven; add onion-asparagus mixture. Sprinkle cheese over top. Combine eggs, half-and-half, cornstarch, remaining. 1/2 teaspoon salt, and pepper in a bowl; beat until well blended. Pour into pie shell and bake for 20 minutes. Remove from oven and arrange asparagus tips on top of custard, in circular spoke fashion. Bake 20 minutes more until puffed, browned, and set in center. Cool for 10 minutes before cutting into serving wedges. Serves 8 to 10 as an appetizer

Spring Orzo Salad

8 oz. orzo pasta ; 1/2 cup bunching onions, finely chopped; 8 oz. mushrooms, quartered; 1 lb. asparagus, tips trimmed, stems cut into ‘/2-inch rounds; 1 cup frozen peas; 1/2 cup finely chopped toasted walnuts, optional

Vinaigrette

3 Tbs. red wine vinegar; 2 Tbs. olive oil; 2 tsp. whole-grain mustard; 1 1/2 tsp. brown sugar

Cook pasta according to package directions. Rinse under cold water, and drain. Set aside. Coat nonstick skillet with cooking spray, and place over medium heat. Add onions, and cook 3 to 4 minutes, or until onions are soft. Raise heat to medium-high, stir in mushrooms, and cook 5 minutes. Add asparagus, and cook 3 to 4 minutes more, or until asparagus are crisp-tender. Stir in peas, season with salt and pepper, and remove from heat. To make Vinaigrette: Whisk together all ingredients in small bowl until emulsified. Place pasta, vegetables, and vinaigrette in large bowl, and stir to combine. Sprinkle with chopped walnuts, if desired. Serves 6

Zippy Garlic Dressing

2/3 c. salad oil; 1/4 c. wine vinegar; 1 tsp. sugar; 3/4 tsp. salt; 3/4 tsp. dry mustard; Dash freshly ground pepper; 1 green garlic , minced

In a screw-top jar, combine all ingredients; shake well. Chill thoroughly before serving. Makes about 1 cup.

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 Sauce

2 cups rhubarb, chopped; If4 c. sugar; 2 T. water; 2 teaspoons cornstarch or clear jell (opt.)

Place chopped rhubarb in a saucepan and stir in water. Stir sugar and cornstarch together then stir into rhubarb. Cook over medium heat approximately 5 minutes or until tender. It may be served warm or cold. Refrigerate covered. Serve over ice cream, yogurt, pork chops or fresh biscuits.

Asparagus & Mixed Greens Salad

5 tablespoons extra-virgin olive oil; I pound asparagus, cut on the diagonal into I-inch pieces; Salt and ground black pepper; 2 tablespoons white wine vinegar; I small shallot, minced (about 2 tablespoons); 2 teaspoons chopped fresh tarragon leaves; 6 ounces mixed greens (about 12 cups); 3 hard-boiled eggs, peeled and chopped medium

Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until beginning to smoke. Add the asparagus, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook until browned and tender crisp, about 4 minutes, stirring once every minute. Transfer to a large plate and cool 5 minutes. Meanwhile, whisk the remaining 4 tablespoons oil, the vinegar, shallot, tarragon, and 1/2 teaspoon pepper together in a medium bowl until combined. In a large bowl, toss the greens with 2 tablespoons of the dressing and divide among salad plates. Toss the asparagus with the remaining dressing and place a portion of it over the greens; sprinkle the chopped eggs evenly over the salads and serve. Serves 4 to 6.