15 Jun

Your CSA's first week is here!

This is going to be short and sweet, as I am so busy getting everything ready for your first CSA share, which is this Thursday, the 19th from 4 to 6 PM.  Remember to bring you cooler, box or shopping bags in which to to place your veggies, as I will not be providing boxes or bags.  I do this not only  to reduce my costs, but also to cut down on the packaging that usually goes into the landfill.  I encourage you to recycle as much as you can for a cleaner environment.

For those of you that are new this year, you can park anywhere in the front.  I will have the big gate on the east side of the driveway open and you can just walk down to the shop, where Bodie,  my faithful German Shepherd  and I will be waiting for you.  He is always a little excited to see people, so don’t be alarmed by his exuberance!  He is quite friendly and it’s just his way of saying  “Hi” and  welcoming you.  On your way down the driveway, on your right will be only one of the gardens that will be providing food for you this summer.  The gardens are starting to look so vibrant, so take your time and take it all in.  You are welcome to walk through all of the gardens and property at your leisure.  I certainly encourage you to do just that.  I am proud of what I do here, and welcome all of your questions.

I have always found it challenging to grow the broccoli right!  Last year I planted it too late and it bolted as it just got hot quickly.  I transplanted my starts out earlier this year, and they were ready to harvest a couple of weeks ago!  I am not going to get discouraged though!  Every year is a learning experience, so eventually I will get it!  You will get broccoli this week, but it is not in tight buds, but I love it stir fried or roasted.  Your share will also include lettuce, spinach, braising greens, radishes, rhubarb, fresh dill leaf, spearmint, thyme, chives, and I am hoping that I can harvest you some scallions. There may some other things out  there, too.  Have to wait until Wednesday to see.   So get ready to cook with lots of greens and make some healthy wonderful salads.

I am including some recipes that you may want to try with this weeks abundance!

I am looking forward to seeing you all!

 

Kuchen Bars

Crust

1 c butter, melted
2 eggs
2 c flour
1 c sugar
1 tsp vanilla

Mix ingredients well and spread crust into a greased jelly-roll pan.

Fruit

4 c rhubarb, chopped

Arrange on crust.

Filling

4 eggs
2 Tbls flour
1 ½ c sugar
1 ¾ c cream

Mix ingredients and pour over fruit on crust. Sprinkle with cinnamon and bake for 30 minutes or longer until filling is set…50 minutes if deep dish.

 

Barley with Spring Greens

A wonderful way to enjoy your fresh spring greens

Ingredients
1 1/2 cups chicken or vegetable broth
1/2 cup pearl barley
1 tablespoon extra-virgin olive oil
1 bunch scallions, thinly sliced
3 cloves garlic, slivered
10 cups loosely packed torn mixed greens, such as spinach, Swiss chard, kale, tatsoi, mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
1. Bring broth to a boil in a medium saucepan over high heat. Add barley and return to a boil. Reduce heat to low, cover, and simmer for 45 minutes, or until tender.
2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add scallions and garlic and cook, stirring frequently, for 3 minutes, or until scallions are wilted.
3. Add the greens, salt, and pepper. Cook, stirring, for 3 minutes, or until just wilted.
4. Fluff the barley with a fork and stir into the greens.

 

Roasted Broccoli with Orange

This simple recipe with orange and garlic puts a zesty twist on your average broccoli dish.

Serves: 4

Ingredients
• 1 lb broccoli, tops cut into florets and stems peeled, quartered lengthwise, and cut into 2″ lengths
• 2 tbsp olive oil
• 2 cloves garlic, thinly sliced
• 2 tsp grated orange zest (optional)
• 1/2 tsp salt
• 2 tbsp orange juice (from 1/2 sml orange)

Directions
1. Heat oven to 425°F.
2. Line baking pan with foil. Put broccoli on pan and toss with oil, garlic, zest, and salt.
3. Spread in single layer and roast until edges brown and stems are tender, about 10 to 20 minutes depending on size. Don’t overcook. They should still be a little crunchy.
4. Toss with orange juice and season to taste with salt and pepper.