Category Archives: CSA Newsletters

What I did with my bulb fennel

Bulb fennel is not the most common of vegetables, and with its slightly sweet, anise like flavor, many are puzzled about how to use it. I like to use it as an ingredient in a slaw. Traditionally slaw is cabbage based and mine is as well. I used about two-thirds finely sliced red cabbage and one-third finely sliced bulb fennel for this recipe. One half of a medium-sized sweet onion and some finely diced fennel leaves were the additional vegetable ingredients. I made a lemon juice and olive oil dressing, added salt and pepper to taste and then added some crumbled blue cheese and toasted walnuts when ready to serve.

Crazy about carrots…

Our first spring carrot harvest has arrived. The strawberries are ripe and delicious again this week, and a massive kohlrabi awaits our CSA patrons.

 

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This week you will find the following items in the CSA box:

Broccoli

Beets

Carrots

Kohlrabi (Don’t forget to grab one)

Chard

Collards

Kale

Bulb Fennel

Napa cabbage

Strawberries (Don’t forget to get a quart)

Garlic Scapes

Cilantro

Dill

Parsley

Basil!

 

 

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What’s in the Box

Hello everyone, in this week’s CSA box we have a selection of delicious fall vegetables. For your eating pleasure:

Baby Beets, Okra, Eggplant, Garlic, Sweet and Green Peppers, Hot and Extra Hot Peppers, Cukes.

What can we do with all this you ask?  Allow me to suggest…

Pickled beets! Ratatouille! and Hot Sauce!

Enjoy folks, and see you next week.

What’s in the box?

Hello folks!

I hope everyone is excited about the CSA box this week and if you’re curious what is going in the box I will fill you in. Let me see, there is eggplant, eggplant, and more eggplant! We have them coming out of our ears and they are eager to go home with you. The beauty of eggplant is that it can be substituted for pizza dough and pasta noodles for a healthier version of your favorite dish. image1-6

Here is a recipe for eggplants I found from the website RealSimple.com:

Eggplant Parmesan Rollatini

  1. 4 tablespoons olive oil
  2. large eggplants (about 3 pounds total ), sliced lengthwise (about 16 slices total)
  3. kosher salt and black pepper
  4. 1 1/2cups marinara sauce
  5. 2large eggs
  6. 115-ounce container ricotta
  7. 2teaspoons dried oregano
  8. 2cups grated mozzarella (8 ounces)
  9. 1/2cup grated Parmesan (1 1/2 ounces)

Directions

  1. Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.
  3. Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread ½ cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper.
  4. Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.
  5. Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan.
  6. Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.

http://www.realsimple.com/food-recipes/browse-all-recipes/eggplant-rollatini

Besides eggplant, you will also have hot peppers, sweet peppers, okra, sugar baby melon, garlic, and potatoes. Enjoy the array of colors found within the CSA box this week and look forward to seeing everyone next week!

Written by Carrie-farmer in training!

Cool as a cucumber (salad)

When it’s hot and humid it is nice to have a cool, tasty salad as part of your meal. Using the cucumbers and dill from my CSA box I made these two different recipes:

Cucumber and dill with yogurt dressing

Wash and partially peel 6 or so of the small cucumbers in your box. By “partially peel” I just use a peeler to create longitudinal stripes on my cukes. That way you keep some but not all of the peel. Slice in rounds, like for bread and butter pickles.

Chop up some dill, at least a tablespoon or more to taste.

Finely mince 1 clove garlic

To vegetables: add one cup of plain yogurt (my new favorite is Organic Valley Grassmilk yogurt), but any plain will do- just not Greek style. Stir well to coat all cucumber slices with yogurt. Salt and pepper to taste (if you have lemon pepper that would be a great addition). Allow to sit in the refrigerator a couple of hours before serving.

Lemony cucumber salad

Wash and partially peel 6 or so of the small cucumbers in your box. By “partially peel” I just use a peeler to create longitudinal stripes on my cukes. That way you keep some but not all of the peel. Slice in rounds, like for bread and butter pickles.

Select 2 or 3 preserved lemon slices (Trader Joes has this item) and then chop into small pieces

Chop up some dill, at least a tablespoon or more to taste. This salad would also taste good with other herbs added here.

Dress with the juice of one lemon, a little olive oil and salt and pepper.

Allow to sit in the refrigerator a couple of hours before serving.

Cucumbers are nutritious!

http://www.pennlive.com/bodyandmind/index.ssf/2009/08/healthy_pick_of_the_week_cucum.html

Don’t know what to do with the Bulb Fennel in your CSA box?

Try these recipes:

To eat warm: http://www.myrecipes.com/recipe/shrimp-fennel-risotto

Or

To eat cold: Brown rice and fennel salad with raisins

Need:

  • 1 cup of brown rice cooked (yielding about 3.5 cups)
  • Fennel, use stalks and fronds (or bulb) chop in small pieces for about ¾ cup total
  • ½ red onion, chopped in small pieces
  • ½ cup raisins: golden or otherwise
  • 1 juice orange for dressing
  • Olive oil
  • Champagne or other vinegar

Cook 1 cup of brown rice (I prefer short grain but it’s up to you), allow to cool at least to room temp after it’s cooked. Yield will be about 3.5 cups cooked rice.

To cooled rice add chopped fennel stalks and some fronds (about ¾ cup), one half a red onion chopped in ¼ inch pieces, and ½ cup raisins.

For dressing: juice one orange, add about ½ as much vinegar (I use champagne vinegar but rice wine or white balsamic will do) and some (not too much) olive oil, salt and pepper to taste.

Dress rice, fennel and onions. Best if allowed to sit for 2-3 hours before eating – or overnight (refrigerated!)

Oh yeah, it’s healthy too!

Brown rice, unlike white rice, still has the side hull and bran. The side hulls and brans provide “natural wholeness” to the grain and are rich in proteins, thiamine, calcium, magnesium, fiber, and potassium. For those trying to lose weight or those suffering from diabetes, brown rice can prove a healthful staple given its low glycemic rating which helps reduce insulin spikes.

Read more at http://www.vegkitchen.com/nutrition/10-reasons-why-brown-rice-is-the-healthy-choice/#cMg1vuFFO0lkxiuG.99

 

CSA Weekly

Hello everyone, this weeks CSA is loaded,, we literally could barely close the box for the mass amounts of food in them. This weeks box will have; Kale, Head lettuce, Baby Beets, Beet bunches, Asparagus, Chard, Kohlrabi, Cilantro, and some boxes will have extra spinach while some will have extra collard greens. we fit these in as we could. here are a few pictures of the student farm and a few class mates as we harvest, wash, and pack the CSA boxes for this week.  also, attached is a weblink with a great receipt to cook up the baby beets. I actually tried this receipt this week and it is awesome. Until next week, hope everyone has a safe week =)   http://allrecipes.com/recipe/215506/simple-and-delicious-beet-greens/ 

William B.