Promised Land CSA – Week Two – Summer 2013

Posted by on May 27, 2013 in CSA Update

Important reminders

  •  Fruit shares are still available, the share cost is $225; payments are due June 1st.
  • If you are splitting a share with someone and they are not getting the newsletter please let us know or have them check their spam if you have already requested that they be added; this occasionally happens if the e mail address is not recognized.
  • Chickens are still available but are now frozen; there will be fresh ones again soon.
  • Meat products are available every Thursday at the farm during share distribution from 4-6:30. They will also be made available at the Park School and MAP locations at preannounced intervals during the season.
  • If you don’t already own a salad spinner, vegetable brush and vegetable peeler they are worthwhile and time saving investments.

Farm News from Jane

A roller coaster ride; that is what this week’s temperatures felt like! From ninety plus degrees down to thirty three degrees we’ve experienced it all in just a few short days. So much for maintaining a simple wardrobe; I always go for the “layered look anyway; it gives me lots of options from the cold and wet morning start to the hot sun only a few hours later.

It’s hard to believe that it can change so drastically in such a short time. And the full moon sure showed itself off this weekend with clear skies and some extra chilly air to go with it. Daniel was on frost surveillance for the last four nights or so. He only had to run the irrigation for low temperatures a few nights. Everything seems to have survived the cold nights except the cucumbers but we transplanted more out into the field as well as seeded more in the greenhouse today. We also seeded pumpkins for our “pick your own” event at our annual fall potluck and field walk for our CSA members today.

This week’s produce is the same as last week’s. You will find that this is usually the case as we progress through the season. You’ll have about the same things for a few weeks and then gradually one or two items at a time are replaced with something new. So don’t get too excited if there is something that you either do or don’t prefer! The only thing that lasts forever is summer squash (or at least it seems so). Or for winter shares it may be the ever popular rutabaga or kale! That’s the joy of seasonal eating there is always something different to look forward to.

We were off to a successful first week; almost everyone picked up their shares. And lots of people asked how to “break down” the share box; thank you!

I hope that everyone tried their green garlic; it sure packs a tasty punch. One of the intentions of the CSA is to diversify your eating for both your palate and for nutrition. We encourage members to please try every item a few times prepared in different ways hoping that if you are unfamiliar with something or “think” that you don’t like it you may find that after tasting it prepared differently or even just raw and fresh that it is much better that you’d imagine. And even if it is not your favorite you may consider the nutritional aspect and try to enjoy it regardless. Food is the best medicine so try not to miss out on the health benefits of eating “all your vegetables”. We also welcome recipe suggestions from members if you have a family favorite or find a new one you just love. Feel free to use the recipes provided as a guideline for vegetable preparation. Substitutions are a great way to vary a recipe and those less common oils and vinegars can generally be replaced with good results. We’re glad that you are joining us this season for healthy eating.

Until next week, Jane

Produce this week

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

Produce Tips

  • It is not necessary to peel the rhubarb unless there is a blemish which you choose to remove.
  • Salad turnips are best peeled first as the skins can be a bit tough and somewhat bitter.




2 cups flour; ½ cup sugar; 1 tbsp baking powder; ½ tsp salt; ¾ cup milk; 3 tbsp oil; 1 egg, beaten; 1 cup finely chopped rhubarb; 1 tsp orange zest

Heat oven to 400°. Line 12 muffin cups with paper liners. In medium bowl combine flour, sugar, baking powder and salt; mix well. Stir in rhubarb and orange zest. In a small bowl combine milk, oil and egg; blend well. Add to dry ingredients; stir just until moistened. Divide batter evenly between muffin cups. Sprinkle with cinnamon sugar. Bake at 400° for 18-23 minutes. Cool 1 minute and remove from pans; they’re best the first day.

Adapted from Pillsbury’s Healthy Baking Cookbook.



2 bunches leaf lettuce, washed and torn into bite-size pieces; 2 cups thinly sliced celery; 2 tablespoons minced fresh parsley; 4 green garlic, 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



Yields 1/2 cup

1/2 cup butter; 4-5 green garlic, minced; 1 Tablespoon parsley; 1/2 teaspoon oregano

Soften butter to room temperature. Combine other ingredients, mixing well. Use with meats, breads, and vegetables.



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.

From Eating Well magazine via a CSA member.



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 garlic, 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



1-2 lbs. fresh or frozen asparagus, cut into I-inch pieces; 3 Tbsp. butter; 2 green onions, chopped; 12 oz. fresh mushrooms, chopped; 1/4 cup flour; 1 tsp. salt; 1/4 tsp. cayenne pepper; 2 1/2 cups milk; 8 oz. lasagna noodles, cooked; 2 cups cottage cheese; 2 cups shredded jack cheese (or more); 1/2 -1 cup grated Parmesan cheese (or more); Black pepper to taste (optional)

Cook asparagus and drain; let cool. Preheat oven to 3250 F. Melt butter in medium saucepan. Add onions and mushrooms and cook over medium heat, about 5 minutes. Blend in flour, salt, and cayenne pepper. Gradually stir in milk. Cook sauce until thickened for additional 5 minutes. Spread 1/2 cup sauce in greased 9 x 13-inch baking dish. Layer noodles (season with pepper for more spicy flavor), asparagus, cottage cheese, jack cheese, a third of the remaining sauce, and Parmesan cheese. Repeat to make three layers.  Bake for 45 minutes. Let stand 20 minutes before cutting to serve.

Serves 12



5 Tbsp. each butter and flour; 11/2 cups chicken broth; 6-oz. can mushrooms, drained; Dash pepper; 2 large chicken breasts, cooked and sliced; l lb. cooked fresh asparagus spears; 1/4 cup dry bread crumbs; 2 Tbsp. each toasted slivered almonds, and melted butter

Preheat oven to 375°F. Melt butter; blend in flour. Add chicken broth; cook and stir until mixture is thickened. Add mushrooms and pepper. Place chicken in bottom of 6 x 10 x 1/2-inch baking dish. Drizzle with half the mushroom sauce. Arrange asparagus spears over sauce, then pour on remaining sauce. Combine crumbs, almonds, and melted butter. Sprinkle over casserole. Bake 20 minutes.



Did you know that asparagus is a member of the lily of the valley family?
Raw asparagus is also high in vitamins A, B complex, and C and rich in minerals potassium and zinc and contains only 35 calories per cup serving.