Promised Land CSA Week one May 12th 2014

Important reminders:

• Please read weekly newsletters to get all the exciting news and updates on shares and opportunities throughout the season.
• Winter share members from East Amherst or Park School remember that Tuesday is now your delivery day.
• Members who have fruit shares only: they will begin in early July with sweet cherries
• Please ask for a demonstration on how to flatten the CSA box if unfamiliar; flattened share boxes make for “quicker get-a ways” at distribution.
• Egg share members please don’t forget your egg shares; they will be in a cooler at your distribution site.
• Occasionally members forget shares and need to know how to proceed. This information can be found in your distribution site info sent earlier. Don’t panic there’s usually an easy solution!
• Please check out our website for more recipes or archived newsletters @ www.promisedlandcsa.com or see the new pictures on facebook @ https://www.facebook.com/OlesFamilyFarm

 

Farm News from Jane

Spring is finally upon us; the asparagus tells us so! We just began picking asparagus on Friday and because the head lettuce is growing so quickly in the high tunnel we needed to “get started” in a quick fashion. We apologize for the short notice to the beginning of the season. It is also rather a “light” start in volume but we hate to see any yummy vegetables go to waste. And who would want to miss out on these tasty first treats of the season. Winter share members may have a few greens left from last week and will need to “share the wealth”. Or you may consider utilizing them in a soup recipe. Although just for a nutritional lesson weigh out 3 ounces which is a nutritional serving size. It fills a large soup bowl and then some. Pack it for lunch, try adding it to sandwiches or as one of our members shared have “make your own salad” night with lots of extra fixing; a whole dinner in a bowl. Leftovers can make great additions to salads and makes a complete meal in minutes!

The asparagus we are harvesting is from a new planting which we began in 2012. It takes asparagus a few years to get established so we will only pick it for about two weeks. By then the older patch should be ready for harvest. As some of you know we have begun to do less and less “cultivation” and are trying to use mulch or cover crops to reduce weed pressure and decrease soil structure disruption. It is quite a challenge on a large scale (nothing like laying mulch in your flower beds).

The rhubarb is coming up nicely through the rich, dark compost/mulch which was spread on the frozen ground right after maple season. I can’t remember a season where rhubarb wasn’t in the first summer share but all good things come to those who wait patiently; (if you like rhubarb you will!). We will be harvesting some of produce in the next few shares from the high tunnels. These veggies were planted in an unheated greenhouse directly into the soil back a few months ago. We were hoping to have then to put in the last few winter shares but Mother Nature’s late spring brings them to us for summer shares instead. What a learning curve! We had been lulled into thinking that winters are milder but we were not so gently reminded of Mother Nature’s fury this year.

I’ll keep you posted to what’s coming as the season progresses and feel free to let us know how you like the shares.

They will grow in volume and variety as the season progresses. But for now eat your greens and enjoy the freshness and flavors.

Don’t forget to enjoy the full moon rising on the 14^th. Till next week, Jane

 

Produce:            Asparagus            Head Lettuce            Bok choy

 

Produce Tips

–          The head lettuce this week is harvested from the high tunnel; it may not need washing.

–          All this week’s produce should be kept in plastic bag in fridge; although the asparagus stays best when the ends are cut and it is placed in a container of water.

–          Bok choy may be substituted for celery and eaten raw.

–          Did you know that asparagus eaten raw tastes similar to fresh peas?

–          Enzymes in asparagus break down and are passed along through the urinary track; it will “tell” that you have eaten asparagus!

–          Did you know that asparagus is high in potassium and zinc?

 

Recipes

Pan roasted Asparagus

1 T. olive oil or 1/2 T. oil and 1/2 T. butter 1 pound asparagus spears salt and pepper to taste

Heat oil and/or butter over medium-high heat until melted. Roll asparagus in oil until they are well coated. Cover and cook for 5 minutes until asparagus is bright green and still crisp. Uncover and increase heat to high; season with salt and pepper if desired. Cook until spears are tender and well browned along one side, using tongs to move spears from center to outside of pan to ensure all are browned and evenly done. The same may be accomplished in the oven at 450 or on the grill in foil or a foil pan. This is when you recycle your Chinese take-out pans! You may also cook them directly on the grill provided they are well-coated in olive oil first. Watch carefully.

 

Asparagus Quiche

9 inch pastry shell; 1 cup cheddar cheese, grated; ½ cup green garlic or onions, chopped; 1 cup asparagus, cooked and chopped; 4 eggs; 1 ½ cups milk; ½ tsp salt; ¼ tsp pepper; ¼ cup fresh parsley, chopped

Place cheese, garlic or onions and asparagus in bottom of pie shell. Beat together eggs, milk, salt and pepper. Pour over ingredients in pie shell. Sprinkle parsley over top. Bake at 400° for 15 minutes, then reduce heat to 350° and bake for 45 minutes more, or until quiche is golden brown and knife comes out clean when inserted in the middle of the quiche.

 

Asparagus and 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 4-6.

 

Crunchy Bok Choy Ginger Salad

1 medium bunch bok choy; I-inch knob of gingerroot, grated; 1 cup shredded radish; 2 tablespoons each chopped mint and cilantro; 1 tablespoon salt; 3 tablespoons rice vinegar; 1/2 cup slivered sweet orange, red, or yellow peppers; 2 teaspoons honey; 1/4 cup finely chopped green onions; pepper to taste

Thin-slice the bok choy leaves. Thinly slice the stems on the diagonal. Toss bok choy leaves and stems, and the shredded radish, with salt in colander. Let stand to wilt vegetables, about 1/2 hour. Rinse, drain, and squeeze out excess liquid from mixture. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving. Makes 6 servings. Recipe from MACSAC

 

Bok choy salad

1/2 c red wine vinegar; 1/2 c olive oil; 1/2 c sugar; 1 T soy sauce; 1/4 c butter; 1/4 c slivered almonds; 1/4 c sesame seeds; 2 (3 ounce) packages ramen noodles; 1 medium head bok choy; 3 green onions

In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. Melt butter in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the butter along with almonds and sesame seeds. Sauté until golden brown. Remove from heat and drain on paper towel. Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once. Makes 8 servings

 

Bok choy and Asparagus stir fry

2 Tbsp soy sauce; 2 Tbsp water; 2 tsp sugar; 1 Tbsp canola oil; 1 tsp sesame oil; 1 small bok choy; 6-8 oz asparagus, chopped; 4 green onions, chopped; 3 cloves garlic, minced; Crushed red-pepper flakes; 2 Tbsp coarsely chopped peanuts

In a small bowl, mix soy sauce, water and sugar; set aside. Cut bok choy ribs and leaves crosswise into 2-inch pieces. In a wok or large, deep skillet, heat canola and sesame oils over medium-high heat. Add bok choy, asparagus, green onions, garlic, soy sauce mixture and pepper flakes to taste. Stir-fry just until bok choy is wilted, about 3 minutes. Stir in peanuts and serve immediately over steamed rice. Makes 4 servings

 

 

 

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.

 

 Layered Salad

Layered salad is pretty self-explanatory; the idea of layering whatever veggies over greens and topping with cheese or even julienne strips of meat garnish with olives or hard boiled eggs. So be creative and if you’re also entertaining start with a glass bowl. Start with your greens then layer with shelled raw peas, zucchini, and celery if it’s on hand, and green onions. Add a layer of Swiss cheese or meat julienne or finely chopped. Sprinkle with 2 tsp of sugar. Mix together 1/2 cup mayo, 1/4 cup sour cream and 1 T. of horseradish if desired until well blended. Spread evenly over the top. Sprinkle with 1/2 cup of Romano cheese. Cover and chill overnight. Serve with the following Vinaigrette dressing if desired. 1/2 cup olive or vegetable oil 3 T wine vinegar, 1/2 tsp. salt. Pepper to taste (freshly ground is always a nice touch), and 1/2 tsp. of dry mustard. Place all ingredients in a blender or food processor and blend well. Serve over layered salad. Garnish with black olives and sieved hard-boiled eggs. You may always substitute yogurt for some of the mayo or sour cream if you’re watching your fat intake.

 

 

Easy Thousand Island Dressing

Makes about 1 cup (eight 2-tablespoon servings)

1/2 cup nonfat plain yogurt; 2 tablespoons minced onion; 1/2 teaspoon freshly ground black pepper; 1/3 cup reduced-fat mayonnaise; 1 tablespoon bottled sweet pickle relish; 1/4 cup bottled chili sauce; 1/4 teaspoon salt

Whisk al1 ingredients together in a mixing bowl. Use immediately or store in the refrigerator up to 4 days.

 

Cashew Salad

Makes about 3 servings

3 c mixture of three kinds of lettuce, such as red leaf, romaine and Boston, washed and torn into bite-size pieces;

1/2 c cashews

For dressing: 1/4 small red onion, grated; 1/8 c vinegar; 1/4 c sugar; pinch of ground black pepper; 1/2 tsp celery seed; 1 tsp prepared mustard; 3/8 c olive oil;

Toss lettuce with cashews.  Place onion, vinegar, sugar, pepper, celery seed, mustard and oil in jar with tight lid. Shake vigorously to emulsify, or blend in blender. When ready to serve, toss salad with half the dressing, then add more, to taste, or serve dressing on side.

 

Wilted Lettuce Salad

3 slices bacon; 1 1/2 Tbsp red wine vinegar; 1/2 T lemon juice; 1 Tbsp water; 1 tsp sugar; 1/4 tsp ground black pepper; 4 c leaf lettuce – washed, dried and torn into bite-sized pieces; 3 green onions, thinly sliced; 1 hard-cooked egg (optional)

Cook bacon over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Reserve drippings. Combine lettuce and green onions in large bowl. To the hot bacon drippings, add vinegar, lemon juice, water, sugar and pepper. Stir over medium heat until hot and sugar is dissolved.  Add warm dressing and toss to evenly coat. Sprinkle with bacon. If desired, garnish with egg. Serve immediately. Makes 3 servings.

 

Taco Salad

2 lb. hamburger, browned; 1-3 pkg taco sauce mix (depending on taste); 1 head lettuce, cut up; tomatoes, onions, grated cheese – to taste; small pkg. corn chips

Follow taco mix directions. Toss well. Serve with extra chili powder if desired. Blue cheese dressing if desired.