Week Three Summer Share June 2nd 2015
Important information
- Please remember that shares are weekly and that some distributions sites are now Tuesdays even though they were Thursdays during winter season.
- Remember to return egg cartons and share boxes or bring your own container to transfer produce.
Farm News from Jane
What a change in the weather!!! We are SO thankful for the rain which we received from heaven above over the past two days. What a difference harvesting in the cool moist conditions versus the hot dry field last week. Ben will get at least a few days off form rotating irrigation pipe and reels around the farm. And now that most of the early transplants are out in the field the next job is “bug patrol; everyone’s favorite. Daniel began with the eggplant on Wednesday and then I jumped in and started to patrol the tomatoes. We have several “pests” that we deal with manually; the Colorado potato beetle and the flea beetle. We do not use row cover for bug control so the tiny flea beetle as is too tiny to manually remove is sometimes a problem. The Colorado potato beetle however is large enough to manually remove and that we do. We diligently look each plant over to remove them and their eggs so that they do not hatch and grow into legions. They especially like the heat and so we have had a reprieve over the last two cool days on bug patrol. We have found however that as we build greater soil biology diversity and continue to increase the biodiversity of crops and thus beneficial insects we seem to have less damage from those pests.
We’re introducing two new veggies to this week’s share, Swiss chard and beets. The first beets we are sharing are red and will include the greens (tops). The greens vary with the season and although are quite delicious and nutritious are not always harvestable. Sometimes the heat causes them to be dry and rough looking and then sometimes we have “friends” that like to nibble on them as well! We grow four different varieties of beets: red, golden, Chioggia, and cylindrical. They do vary in flavor and shape. If you are relatively unfamiliar with beets please try roasting them like potatoes the first time and you’ll be surprised at how sweet and tasty they are. (Not at all like the ones in the can). Just peel and chunk and coat with a tablespoon or two of olive oil and toss onto a cookie sheet while you are preparing the rest of your meal and you’ll be looking for more! We share beets frequently throughout the season so please check out the recipes for ideas to utilize them. I grill them instead of using the oven when possible and then marinade them in vinaigrette to use on a salad. An addition of a little bit of feta cheese and like Mr. Food says “It’s SO good”. Then there is Swiss chard, you can eat it raw in your salad but need to remove the stem. As they are a hardier texture you may want to julienne them first. Or you can sauté them lightly with the green garlic and serve with vinegar or vinaigrette. Or course the addition of a little bacon or prosciutto will always help those who are not as adventurous! The June full moon (the strawberry moon) is tomorrow hopefully the clouds will clear off and I will be able to sit out on the pond and watch it rise. Just one of the joys of this time of year; I hope that you can enjoy it also, Jane
Produce: Head Lettuce Red beets with tops Swiss chard Green garlic Rhubarb
Produce tips
– Most produce will need an extra rinse due to the wet, muddy field conditions.
– Beets should be removed from the greens and both stored in separate plastic bags.
– Swiss chard should be refrigerated in a plastic bag.
– Rhubarb’s color is not an indication of sweetness; the variety we grow tends to be more green than red.
Recipes
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 pepper, 8 cups mixed greens, ½ c crumbled goat cheese or feta, ¼ c chopped walnuts, toasted, ¼ c golden raisins.
Preheat oven to 4500. 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.* Recipe from Serena Angelini; modified by CSA members Sebastiano Andreana and Concetta Beneduce
RHUBARB MUSTARD SALSA (FOR GRILLED FISH) 1 tsp olive oil, ½ lb rhubarb, ½ c sugar, 1½ T Dijon mustard, ½ small red onion, chopped, ¼ tsp lime juice, 1 T chopped fresh parsley, 1 tsp chopped fresh basil, salt, freshly gr. black pepper Heat oil in skillet over medium heat; add rhubarb and sugar, cook, stirring often, until rhubarb is soft, about 5 minutes. Remove from heat and stir in remaining ingredients.
RUBARB ALMOND CAKE
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan, ¾ cup plus 3 tablespoons sugar, plus more for pan, 1 pound rhubarb stalks, trimmed, 1¼ cups all-purpose flour, ¾ cup blanched almonds, 1 teaspoon baking powder, ¾ teaspoon kosher salt, ½ vanilla bean, split lengthwise, 2 large eggs, ¼ cup plain Greek yogurt or sour cream, Special Equipment; One 11×8″ tart pan or one 9″-diameter tart pan with removable bottom
Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into ½” pieces.
Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
Place 1 cup butter and ¾ cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 Tbsp. sugar.
Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
Do Ahead: Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.
Recipe shared via a CSA member from Bonappetit magazine; Servings 8
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, and bake 30 minutes longer. Yield: 1 9-inch pie
Recipe from Naturally Delicious Desserts and Snacks
RHUBARB SWEETIE
3 cups diced, fresh rhubarb (or 3 cups frozen, thawed); 2 tablespoons orange juice; 1/3 cup honey; 1 tablespoon butter; 1 egg, beaten; 1/4 cup honey; 1 teaspoon vanilla; 2 tablespoons sour cream; 1 cup whole wheat pastry flour; 1/4 teaspoon salt; 1/2 teaspoon soda
Preheat oven to 350 F and grease 8 x 8 x 2-inch baking pan. Arrange rhubarb in prepared pan. Mix orange juice and honey and drizzle over rhubarb. Dot with butter. In a medium-size mixing bowl, combine egg, honey, vanilla, and sour cream. Mix flour, salt, and soda and add to egg mixture. Spread batter over rhubarb and bake in preheated oven for about 30 minutes or until nicely browned. Yield: 6 to 8 servings.
Recipe from Naturally Delicious Desserts and Snacks
TWO-WAY STREET BEETS
1 bunch small beets; juice of 1/2 orange; 1/2 tablespoon butter, softened; pepper; 1/2 teaspoon peanut oil; 1/2 teaspoon dark sesame oil; 1/2 teaspoon hot chili oil; 1 tablespoon soy sauce
Cut beets off stems. Gently scrub beets: Wash the greens. Cut stems into 3-inch pieces and coarsely chop the greens; set aside stems and greens in separate piles. Steam beets until tender, 20-30 minutes. Cool briefly, slip off skins, and cut into wedges. Toss with orange juice, butter, and pepper to taste; cover and keep warm. Meanwhile, heat heavy skillet over medium flame. Add oils. Add stems; sauté 2-3 minutes. Add greens; cook, tossing often, until limp. Toss in soy sauce and pepper to taste. Arrange beets over greens on platter. Makes 3 servings. Recipe from MACSAC
ROASTED BEET SALAD
6-8 small beets, scrubbed, tops trimmed to 1 inch; 4 tbsp white wine vinegar; olive oil; 1/2 cup extra-virgin olive oil; salt and pepper to taste; 4 cups baby salad greens; 1/4 cup pecans; 1/2 small sweet onion, thinly sliced; 1 tbsp Dijon mustard; 1/4 cup crumbled blue cheese
Heat outdoor or indoor grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly; grill until beets can be easily pierced with a fork, about 30 minutes. Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much more dressing as you like.
Recipe from Jenny Bonde and Rink DaVee, Shooting Star Farm; Serves 2-4
ASIAN-STYLE CHARD
1 bunch Swiss chard, cleaned; 1 tablespoon peanut oil; 1 tablespoon minced garlic scapes; 1 tablespoon soy sauce; freshly ground black pepper
Cut off and discard thick stem ends of chard. Cut out ribs; chop ribs into 2-inch pieces; set aside in a pile. Stack the leaves in small piles; coarsely chop them. Heat oil in large skillet over medium-high flame. Add ribs; toss and cook 1 1/2 minutes. Add leaves and garlic; continue to cook, tossing often, until chard begins to wilt, 2-3 minutes. Stir in soy sauce; cook until chard is tender, 1-3 minutes longer. Add pepper to taste. Serve immediately. MACSAC; serves 2-4
SALAD GREENS WITH CHINESE SALAD DRESSING
1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Chinese cabbage.
Mix all ingredients (except greens); toss with greens. This is also good with bok choy, snow peas, or cucumbers.
Makes 1/2 cup dressing. Recipe from Oak Ridge Farm
SPRING GREENS RISOTTO
3 T olive oil; 1/2 c chopped green onions; 1 1/2 c Arborio rice; 1/2 tsp salt; 4 c hot chicken or vegetable broth, divided; 4 c coarsely chopped spring greens (spinach, chard, sorrel); 1/4 tsp grated nutmeg (optional); 1/2 c grated Parmesan cheese
Heat oil in heavy pot over medium- high heat. Add onions; cook 3 minutes. Add rice and salt. Cook and stir until rice begins to color. 2. Add 1/2 c broth; cook and stir until most of broth is absorbed. Add 1 1/2 c broth; simmer, stirring occasionally, until mostly absorbed, about 10 minutes. Add remaining broth. Simmer 20 minutes, stirring occasionally. Place greens on top of rice. Cover and simmer 3 minutes. Stir in greens. Simmer and stir a few minutes more until broth is absorbed and rice is tender but moist. Remove from heat. Stir in Parmesan and serve. Recipe from Farm-Fresh Recipes.