Wellspring imageWellspring CSA Newsletter
                     Number Two

 Members!! We've made it to week two.  I'd like to first thank all the full shares and the "A week" half shares for hanging in there last week while we worked out the drop site logistics and scheduling issues.  Apologies as well for the less-than-clean veggies some of you may received, we were definitely crunched for washing time after being kept out of the field for close to three hours on Wednesday morning due to lightning, heavy rains, high winds and oh yes, hail!  (Fun farming fact: A downpour right before harvest also makes everything muddier to begin with.)  Nothing like the first big harvest of the season to put the crew to the test! While we're on the subject of aesthetics, I'd like to mention that the spinach is still a bit tattered from that hail I just mentioned, as well as to just touch once more on the hole-y items in the box.  As I stated in last week's newsletter regarding our flea beetle problem, "You will notice in this box and in boxes to come that some of your crops (the arugula is a great example) are full of tiny holes.  This damage is caused by a pest called the Flea Beetle, a pest that we have in great abundance here at Wellspring.  Since it is my first time growing on this land, I wasn't aware that the flea beetle problem was quite as drastic as it is, and we are working diligently to correct this issue.  Unfortunately it's too late to fix the issue with most of our spring crops.  So we ask you to keep an open mind about the look of a couple of items, and know that we are doing our best to prevent this damage in the future.  Also worth mentioning is the fact that although we do wash the lettuce (and everything in the boxes) you will find there is plenty of dirt down at the bottom in between the leaves." 

 

 

In other news, we're halfway through the month of June here on the farm which is good news.  June is our most intense month because we are still planting like crazy (which of course also means prepping ground for transplants and seeds), the weeds kick into high gear with all the warmer weather, AND we start harvesting for the shares.  Harvesting is one of my favorite activities, and I think the crew would agree.  But the funny thing about harvesting can be that it almost feels like we're wasting time picking food when there are still so many other things to be done!  Seems silly I know, but with everything else we have to do to keep the food coming I almost have to remind myself how important it is to stop and pick the literal fruits of our labor.  Because of course that's the whole reason we are all out here doing what we do - to provide you with those tasty, nutritious vegetables.  

 

 

What's In The Box and Where Does It Go? 

 

Box List 2

 

Photos to follow in another e-mail, if you are having trouble with identification.  

 

2 heads of lettuce: a red one and a green one.  

1 small bunch of dandelion: the green with the jagged edges and red rib.  As I said last week, "We included a small-ish bunch because I know bitter greens can be surprising and difficult for our palates!  But did you know that in Chinese medicine, bitter foods are considered detoxifying, helping to stimulate liver chi?  And who can't use a little of that?  If you're a meat eater, I'd consider pairing these with some bacon.  And if not, consider thinly chopping and adding to a salad.  Fats and salt will assist in breaking down the bitter flavor.  See the recipe below for more cooking help!" 

1 bunch of arugula: don't mind the holes!  (See above flea-beetle info.) 

1 bunch of pea shoots: These are the all-green item with the rounded leaves that taste a lot like peas!  I've had several members tell me how much they enjoyed last week's bunch, even though they'd never tried it before.  I've included the pea shoot pesto recipe in this week's newsletter again, for quick reference. 

1 bunch of spinach: I think we all know what to do with this Super Food.  But just in case you need ideas, I'll just throw it out there that I love it in eggs, on pizza and simply sauteed in butter or olive oil. 
1 bunch of green garlic: This is what garlic looks like before it forms the bulb.  This stuff is starting to mature, so you can see that it's beginning to bulb out.  Still more mild than garlic, but it's starting to get a little spicy raw.  Try the recipe below that I received from a shareholder last week.  

 

Now for the new items: 

1 bunch of cilantro: This is the fragrant item in the box! Cilantro says, "SUMMER!" to this farmer.  Again this is one I pair with eggs, but of course it's common in many types of Mexican, Indian and Asian cuisines.  

1 bunch of rapini: Farmer Favorite!! This is the other hole-y item with the little yellow flowers.  This item is popular in both Italian and Chinese cuisine, and can be uncommon in The States.  We included a recipe in a previous email, (which is my favorite way to prepare it), that I'm going to include below as well.  If you're not a fan of spicy you can leave out the hot pepper with the same great results.  I've also included a pasta recipe, and a few variations for blanched rapini. (They say blanching it before proceeding with other recipes is the best way to temper the sometimes bitter taste.) If you're new to this vegetable, I'd love to hear what you think! 

A bag of sunchokes: (also called Jerusalem Artichoke): This is a vegetable I didn't have too much experience with before I came to Wellspring, but it's a favorite around here.  This tuber is related to the sunflower, (in fact the part that grows above ground has a small yellow sunflower) but not to the artichoke.  They are starchy like a potato, but don't take nearly as long to cook.  They can also be eaten raw.  Several recipes are included below. 

 

Yeah, those radishes I was hoping for just aren't quite ready - I pushed it last week and we barely had enough and felt that the quantity was lacking.  Don't worry, there will be more!

 

Killer Kale Cooking Class Reminder! 

 


Don't forget about the KILLER KALE COOKING CLASS going on TONIGHT WEDNESDAY THE 15TH.  It's put on by the talented and fabulous personal chef KC Thorson, and focuses on kale - that pesky, tasty, good-for-you green that you'll be seeing a lot of this season.

 

 

Recipes!! 

 

 

I'd like to mention that there are some really wonderful food blogs out there that can provide quick and easy inspiration for meals.  A few of my personal favorites are: 

 

http://www.101cookbooks.com/ 

 

http://www.thewednesdaychef.com/

 

http://homesicktexan.blogspot.com/ 

 

http://www.whfoods.com/ (not a blog but a website devoted to the World's Healthiest Foods - many of them veggies!)  

 

http://leitesculinaria.com (not a blog but a website devoted to tasty recipes! Search "Pea shoots" and "Rapini" here and see what you find!) 

 

Of course looking into these blogs will a) start you salivating and b) might result in hours spent making an endless list of delicious recipes you'll eventually want to try.  So maybe "quick" isn't the right word.  

 

OK, here we go: 

 

Green Garlic 

 

I think it's easier if I just put the link I received here: http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2011/0608/Chilled-soup-green-garlic-vichyssoise?cmpid=addthis_mailto

 

Dandelion Greens (the first one also makes use of Green Garlic!) 

 

DANDELION SALAD WITH ANCHOVY DRESSING 
adapted from the San Francisco Chronicle Serves 4

2 bunches Dandelion Greens 
6 Anchovy Filets 
5 stalks green garlic, cleaned as you would a leek and chopped 
1/4 cup cooking oil, such as olive 
2 T dark vinegar, such as balsamic 
S & P to taste

Wash and dry dandelion greens. Cut into 2" long slivers. Mash anchovy filets with garlic; blend in olive oil and balsamic vinegar. Toss leaves with dressing, then divide among 4 plates. Season with S & P and serve at room temperature with thick slices of chewy bread.

 

DANDELION GREENS SAUTEE
1 lb. dandelion greens 
3 tablespoons olive oil 
5 cloves garlic 
1/4 cup sesame seeds, toasted
1 tablespoon toasted sesame oil

Wash and slice greens. Blanch in enough water to cover about 1 minute. Drain and saute in the olive oil for 3-4 minutes, then add the sesame and garlic and saute for couple minutes more. Add the sesame oil and serve.

Dandelions are great in salads or can be cooked. If they are cooked they don't need long cooking like the sturdier greens of collards etc. below is a simple cooked recipe for them if you're looking for an official recipe. Dandelions are a bit bitter, French and Italian cooks and eaters enjoy the bitterness, Americans can sometimes be put off by the bitterness. If your family isn't sure about it, try one of the richer recipes with bacon, or plenty of olive oil and chile flakes for a vegetarian, even vegan, version. If you're sure everyone at your table (including you) will NOT enjoy the dandlelions, find an Italian or French friend who will enjoy how fresh they are.

 

Pea Shoots

 

PEA SHOOT PESTO

1  bunch pea shoots (cut above the rubber band and

washed)

1  clove garlic

4 tablespoons olive oil

1  teaspoon salt (or to taste)

1/2  cup freshly grated parmesan

1/2  cup toasted nuts (walnuts, pinenuts, etc)

12 ounces cooked pasta

 

Combine pea shoots, green garlic, olive oil, salt, parm

(short for parmesan in our kitchen), and nuts in a

food processor . Process until you have a nice bright

green paste . If it's not combining well drizzle in more

oil as it's processing . Toss with the just-drained pasta .

Garnish with a little freshly grated parm and serve hot,

or refrigerate and add a cup of halved cherry tomatoes

to make a nice pasta salad

 

Rapini

 

I found all of the following recipes on another farm website: http://www.mariquita.com/recipes/broccoli%20raab.
html

 

BROCCOLI RAAB WITH ORECHETTI PASTA AND SAUSAGE

1 bunch Broccoli Rabe
1 Lb or so of your favorite sausage (no casings, or remove from casings)
4 cloves garlic, or more if you wish
Orechetti Pasta (Italian for little ears) Penne and Farfalle work well too if you can not find.
1/4 to 1/2 cup chicken stock

Brown sausage in large skillet (best in bite size crumbles). While sausage is browning, clean Broccoli Rabe and remove only the thick tougher ends of stalks. Chop rabe into bite sized pieces. Drain sausage and set aside. Start your water for the pasta and cook according to directions for aldente pasta. In same large skillet as sausage sauté chopped garlic cloves in a bit of olive oil for a couple of minutes (do not clean pan as remaining fat from sausage will add more flavor). Add Broccoli Rabe and some chicken broth to pan and cook until greens have wilted. Add sausage and heat through. Toss with cooked pasta and enjoy. Watch the salt on this as some sausages will have a lot of it and could potentially make this dish to salty if more salt is added. Keep the salt added to pasta water to a minimum.
This dish also works well with vegetarian substitutions for a yummy vegan alternative, make sure to increase the olive oil accordingly... Yummy!

 

Blanched Rapini (Broccoli Raab)

adapted from Cook's Illustrated

Using a salad spinner makes easy work of drying the cooled blanched rapini.

1 pound rapini (broccoli rabe), washed, cut into 1-inch pieces
2 teaspoons salt

Bring 3 quarts water to boil in large saucepan. Stir in rapini greens and salt and cook until wilted and tender, about 2 1/2 minutes. Drain and set aside.

Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and submerge greens to stop the cooking process. Drain again; squeeze well to dry and proceed with one of the following recipes.

 

Rapini with garlic and red pepper flakes

2 T extra virgin olive oil
3 medium garlic cloves
1/4 teaspoon red pepper flakes
1 recipe blanched rapini greens (above)

Heat oil, garlic and red pepper flakes in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium high, add blanched rapini greens, and cook, stirring to coat with oil, until heated through, about 1 minute. Season to taste with salt, serve immediately.

 

Rapini with Sun Dried Tomatoes and Pine Nuts

Follow recipe for Rapini with Garlic and Red Pepper Flakes, adding 1/4 cup oil-packed sun-dried tomatoes, cut into thin strips, along with garlic and red pepper flakes. Add 3 Tablespoons toasted pine nuts to skillet along with rapini greens.

 

Rapini with Asian Flavors

Mix 1 Tablespoon soy sauce, 1 1/2 teaspoons rice wine vinegar, 1 teaspoon toasted sesame oil, and 1 teaspoon sugar in small bowl; set aside. Follow recipe for Rapini with Garlic and Red Pepper Flakes, substituting vegetable oil for the olive oil and adding 1/2 teaspoon finely grated ginger along with garlic and red pepper flakes. Add reserved soy sauce mixture to skillet along with rapini.

 

Sunchokes

 

 

Shaved Sunchoke Salad with Parmasen And Arugula (Also from Food and Wine Magazine!) 

 

  1. 1 pound sunchokes (Jerusalem artichokes)
  2. 6 tablespoons extra-virgin olive oil
  3. 2 tablespoons fresh lemon juice
  4. 1 tablespoon white wine vinegar
  5. 1 tablespoon minced shallot
  6. 2 tablespoons finely chopped flat-leaf parsley
  7. 1 bunch arugula, thick stems discarded
  8. 3/4 cup Parmesan shavings (2 ounces)
  9. Salt and freshly ground pepper

 

 

    Bring a medium saucepan of salted water to a boil. Add the sunchokes and simmer for 2 minutes. Drain and rinse under cold water.
    1. Using a mandoline or a sharp knife, very thinly slice the sunchokes. Transfer to a large bowl and add the olive oil, lemon juice, vinegar, shallot and parsley and toss. Add the arugula and half of the Parmesan shavings and season with salt and pepper. Toss the salad and transfer to a platter. Scatter the remaining Parmesan shavings on top and serve.

And A Few Others I Found Online: 


http://savorymomentsblog.blogspot.com/2011/02/mashed-sunchokes.html

http://www.bonappetit.com/recipes/2010/01/fried_sunchoke_chips_with_rosemary_salt

 

 

 

 Whew!  Well, that about does it for this Newsletter. Thanks for reading all the way to the bottom. Enjoy this week's box, and thanks again! 

 

Farmer Alissa 

 

Wellspring CSA

4382 Hickory Rd 

West Bend, WI 53090

262-675-6755

wellspringinc.org

 

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