Week 2

Greetings!

 

Greetings from your farm. Generally the weather conditions have been favorable but Saturday night brought over 5 inches of rain in about 2 hours. Luckily, on Friday we had the opportunity to bulldoze some of the natural waterways to help with water flow. Through the Department of Natural Resources we received funding to complete an access road on the west boarder of the farm. This will allow us to move more efficiently around the farm without vehicles and machinery getting stuck in muddy or wet areas. While the crew was out working on the road we were able to have them reconfigure the waterways so the water is, hopefully, flowing out and away from the fields. So far it seems to have helped but we supposedly have another doozy of a storm coming tomorrow night. We have our fingers crossed that it blows over and doesn't cause flooding or drop any damaging hail. We have a great share coming your way this week!   

 

 

 

Red Sails Lettuce

The lettuce continues to hold out and not bolt so you will receive either 2 large heads or 1 gigantic one.

 

 

 

 

 

You really cannot improve upon the simple formula of extra virgin olive oil, red wine vinegar, salt and pepper for garnishing farm fresh lettuce but for those looking for a twist on this age old staple, here is a bit of flavors from the far east.

 

Roasted Sesame Vinaigrette   

1 TBS shallot, minced

1 TBS Chinese mustard*

1 tsp soy sauce

3 TBS rice wine vinegar (Japanese or Chinese is fine but unseasoned)

1/2 cup neutral oil (we like grape seed but canola is fine)

2 tsp roasted sesame oil**

toasted sesame seeds for garnish

 

Whisk together all ingredients and pour as much as you like over your greens, top with toasted sesame seeds-the unused portion will last a week if covered in the fridge

*can be bought at most Asian markets or health food stores-any spicy mustard will work such as Coleman's           

**make sure its an Asian brand as it has much richer flavor than the typical sesame oil found in health food stores

Strawberries

We have a full quart for every share. We have a small patch of our own but to get the quantity we need for the CSA boxes we call on one of our Amish partner farmers, Omar Bontrager. Omar and his family have a large vegetable operation in neighboring Hillsboro and they specialize in organic strawberry production. Strawberries were the first food that called my attention to pesticide. Several years ago I broke out in a blotchy rash on the right side of my face after eating some conventional (double rinsed) berries. I assumed that I was allergic to strawberries but my brother-in-law pointed out that it was more likely the chemicals on the berries that were causing the reaction, not the berries themselves.  Since berries are so fragile and have no skin to protect the seeds they are one of the most heavily treated with chemical pesticides. I tried organic strawberries and have never had any type of allergic reaction since. Orgainc strawberry production is challenging and expensive. Omar grows his in a hoophouse (an unheated greenhouse) which he uncovers in warm weather. He did have the cover off the hoophouse the past few days so be sure to give these a quick rinse before enjoying. The berry plants are mulched with organic hay to help with moisture retention, weed control, and pest problems. The berries are hand harvested and packed the day before delivery. We hope you enjoy them!  

 

Strawberry Salsa

Makes approximately 1 � cups

 

� cup strawberries, cut into small dice

� tomato, cut into small dice

2 tablespoons diced red onion

� Serrano chile, minced

1 tablespoon cilantro or mint, finely chopped

1 teaspoon lime juice

 

Mix all ingredients in a medium bowl and serve with chips or as a sauce for fish or chicken.

 

Recipe courtesy of Melissa Graham is the founding executive director of Purple Asparagus, a non-profit that educates children, families and the community about eating that's good for the body and the planet. She is also the author of the popular blog Little Locavores, which focuses on family fare fresh from the farm. In recognition of her contributions to the community, Melissa was awarded a 2011 Good Eating Award from the Chicago Tribune.

 

 

Garlic Scapes

 

 

 

 

 

 

 

 

We've been perfecting this recipe over the past few seasons.  

  

 Garlic Scape Pesto  

5 to 7 garlic scapes

� c good quality extra virgin olive oil plus 1 TBS

1 C pine nuts, lightly toasted

� C grated good quality Parmesan cheese

12 basil leaves

2 bottled sun dried tomatoes with 1 TBS their oil

1 tbs lemon juice

Sea salt and pepper

 

Optional but we think these are the kicker ingredients

2 t anchovy paste (available in tubes at most grocery stores)

� t of either Tabasco, Sirachia, or red chili flakes

 

Divide scapes in half and chop in to 1 inch pieces. Gently saut� half of them in 1 T olive oil. Let cool slightly. While scapes are cooling, toast pine nuts over low heat in a non stick saute pan. Watch closely so the don't burn; they're expensive so burning them is costly!

 

In a food processor or blender process sauted scapes, remaining scapes, pine nuts, and Parmesan. Add basil, sun dried tomatoes with their oil, and lemon juice. With motor running add olive oil in a steady stream until emulsified. Add a generous pinch of sea salt and a few cranks of fresh black pepper. If using, add the anchovy paste, and ONE of the "heat" ingredients. Let sit for about an hour (and up to a few days, refrigerated) to allow flavors to blend. Adjust seasoning and serve with pasta. We like thin linguine. You can add poached chicken thighs or breasts, or sauted shrimp.

 

A friend of ours who is an exceptional cook and has traveled extensively in Italy claims that anchovy paste is the secret ingredient in a true Genovese pesto. It does add a layer of salty flavor without being fishy. Try it! Also, to brighten the flavor of the pesto without just making it hot, add the Tabasco, Sirachia, or red chili flakes.  

 

 

 

French Breakfast Radishes

An heirloom introduced in 1879, French Breakfast was the popular market radish of Paris, now more a type than a single variety.

French Breakfast radishes have a

crisp texture and a mild, spicy, sweet flavor. The earlier these radishes are harvested in the growing season, the smaller the size and the more delicate the flavor. Although a little less spicy than other varieties, the French Breakfast radish still has "bite".  

 

In France they are sliced lengthwise, spread with butter and salted, or placed atop a buttered baguette.

 

Radishes are a great source of vitamin C and are rich in minerals like iron and iodine. The radish is the root of the plant. To store simply break off the leaves and put the roots in a bowl of water in the refrigerator to keep them extra crisp.

 

 

Butter-Poached Radishes 

1 bunch French breakfast radishes, greens and bottoms discarded

3 tbs. unsalted butter

Salt and pepper to taste

3 dashes raspberry wine vinegar

1/4 cup vegetable stock

1 tsp. fresh tarragon

 

Halve or quarter radishes lengthwise. Heat 2 tablespoons of butter in a skillet until melted.Toss in the chopped radishes and season with salt and pepper. Saut� over low-medium heat until they become translucent, about 5 minutes. Add the raspberry wine vinegar and saut� approximately another minute until the radishes turn a vibrant pink. Add the vegetable stock and the remaining tablespoon of butter and cook for another minute to glaze the radishes.Remove from heat and tear fresh tarragon leaves directly onto the radishes. Season with salt and pepper, and serve as a side.  

 Recipe adapted from New York Magazine 

Kohlrabi

 

Kohlrabi, also known as the German Turnip has a similar taste and texture to a broccoli stem or cabbage heart, but milder and sweeter. Kohlrabi are excellent cooked or raw, try both ways to familiarize yourself with its flavors! The root can be sliced, julienned, and grated for salads, slaws, soups, and strews.

 

Kohlrabi are low in Saturated Fat and Cholesterol only 40 calories per cup. It is also a good source of Thiamin, Folate, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese.

 

Kohlrabi store really well, place in a plastic bag in the refrigerator and store up to a month. Before consuming wash and trim any woody or tough portions of the skin, trim off root and top, peel until fibrous layer is removed.

 
We work with a Producers Guild which is comprised of local farmers in our area that focus on producing a few items on a larger scale. This helps us ensure that we have ample quantity and allows us to keep a nice rotation of product coming into the shares. Omar, the strawberry farmer, is a part of our Producer's Guild. This week Glen and Beth from G It's Fresh helped us out with supplying some Kohlrabi for the shares.  

 

 

 

 

Kohlrabi Parmesan

 

3 medium kohlrabi, trimmed of stalks and leaves

2 T. unsalted butter

1/4 c Parmesan cheese

1 T. minced parsley

Salt and pepper, to taste


Peel kohlrabi 1/8th inch deep. Shred with grater or food processor.

 

Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes.

 

Sprinkle with the cheese, salt and pepper. Toss and cook just until the cheese melts about 1 minute.

 

Garnish with parsley and serve immediately. Makes 4 servings

 

Rhubarb







 

 

Rhubarb is high in vitamins A and C and a variety of minerals, particularly calcium. Rhubarb is also believed to be a beneficial blood purifier and digestive aid.  


Storage Tips:  

Store wrapped in a damp towel or in a plastic bag in the refrigerator for up to a week. Stems will soften and shrivel as they dehydrate.

 

For long term storage rhubarb may be frozen (either cooked or raw). It should be washed, chopped and drained. (Frozen rhubarb will be soft when thawed). To freeze raw rhubarb simply wash, chop and drain. We like to place the chopped pieces on a cookie sheet and freeze. Once all the chopped pieces are frozen place in a freezer safe bag or container. Freezing them individually prior to placing them in the containers allows you to take what you need as needed. 

 

 

Rhubarb Cooking Tips

-Tartness increases with age. Young tender stems can be eaten raw. - dice into spring salad, or hot, or cold cereal for a tart flavor.

 

-Make a pie, crisp, or tart - with strawberries

 

-Side dish - snack- etc - chop rhubarb sweeten with a little brown sugar or honey and bake 30 minutes at 375 degrees.

 

 

Baked Rhubarb with ginger custard

1 lb rhubarb

1/2 C sugar

1 egg yolks

1/6 c cream

 

cut rhubarb into 1" lengths.  Put in sauce pan and cook with 1/3 c sugar over medium heat for about 5 minutes or until the rhubarb is soft but still intact.  Remove from heat and pour into a 9"x9" baking dish.  Whisk remaining sugar, cream and eggs together until well incorporated and pour over the rhubarb.  Bake in pre-heated oven 350degrees for about 20 minutes or until set and slightly browned. 

 

For custard:

2 yolks

1/6 c sugar

5/8 c milk

1T minced crystallized ginger (available at most health food stores)

 

Whisk yolks and sugar until well incorporated, reserve.  Bring ginger and milk to a boil (make sure they do not boil over), then whisk into the egg mixture.  Pour contents back into the pan and cook over gentle heat until thick-(do not boil or you will have gingery sweet scrambled eggs).  

 

The custard can be served on the side or poured over the baked rhubarb.  Garnish fresh strawberries.

 

 

Asparagus

 

 

 

 

 

 

 

 

Asparagus season is short, which only adds to its specialness. Enjoy it thoroughly while it's here!  

 

Storage:  Wrap asparagus in a damp cloth and store in the crisper drawer or place upright in a container with an inch of water.  

 

If you are interested in enjoying asparagus later this season you can do a simple sauce and freeze (recipe below).  

 

 

Asparagus Sauce

1 lb fresh asparagus

1/2 cup water

2 teaspoons lemon juice

1/2 tsp salt

 

Rinse asparagus and snap off tough ends if needed. place in a large stockpot and cover with water. Bring water to a boil over high heat. Cover and cook 10 to 15 minutes, until asparagus is tender when pierced with a fork. Drain well.

 

Place asparagus in food processor fitted with a metal blade. Add water, lemon juice and salt. Process, adding more water if necessary, until puree is thick and smooth. (you may need to process the asparagus in 2 batches). Pour puree into dated freezer containers; when cool, cover and freeze. The puree will keep in the freezer up to 1 year. Makes 3 cups.

 

Sauce Uses:

Toss 8 ounces cooked pasta with 1 cup asparagus sauce, 1/2 cup grated Parmesan or Asiago cheese and a few chopped walnuts for springtime anytime "pesto" pasta.

 

Or make a cream of asparagus bisque with 2 cups asparagus sauce, 2 cups milk, 1/2 teaspoon salt, 1/4 tsp pepper, and a dash of freshly grated nutmeg and lemon juice to taste.

 

Chilled Asparagus Soup

1 lb asparagus

2 TBS butter

2 oz minced onion

1 tsp minced garlic

1 TBS flour

1 pint of low sodium organic chicken or vegetable stock

1 c cream

fresh herbs like chervil, chives, tarragon or parsley to garnish

salt and pepper to taste

 

Cut tips off asparagus (about 1") and reserve.  Chop the stems and reserve.  Heat the butter in a sauce pot and add the garlic and onion and cook until soft.  Add the flour and cook for 3-4 minutes until it starts to smell toasty.  Add the asparagus stems and cook for 3-4 minutes until they start to get soft, add the stock and cream and cook for 10-15 minutes or until the asparagus is soft.  Puree the soup with an immersion blender until smooth.  Adjust seasoning and garnish with fresh herbs-serves 4-6.  This soup can be chilled down and served cold if you like.

 

 

Asparagus with anchovies

1lb asparagus

 

Dressing:

6 anchovies fillets-from a small tin*

1/2c mayonnaise

2 T grain mustard

1 T lemon juice

4 T olive oil

 

Mash the anchovy fillets with a fork in a mixing bowl until they are well pureed.  Then whisk in the rest of the ingredients and adjust the seasoning. Reserve.

 

Bring a large pot of water to the boil, add some salt and blanch the asparagus for 3 minutes or until bright green and soft.  Drain and toss with the vinaigrette while hot-let sit for a few minutes to meld, put asparagus on a serving platter and drizzle the rest of the sauce over.

 

*best to use tinned whole fillets or salted anchovies. Anchovy puree-it does not have that much flavor.

 

Red Chard










 

Indigenous to the Mediterranean, Chard is often referred to as Swiss Chard due to its initial description by a Swiss botanist in the 16th Century. 

Chard is high in vitamins A, E, and C, and minerals like iron and calcium. 

Storage Tips:   

Wrap chard in a damp towel or place in a plastic bag and keep in the hydrator drawer. Chard will keep for 2-4 days, however, is best used fresh.  

 Chard freezes well. Blanch chopped leaves for 3 minutes, rinse under cold water to stop cooking process, drain, squeeze lightly, and place in a airtight container or a freezer safe bag.   

 

Swiss chard with Japanese sesame dressing

This dish is a take on the classic spinach and sesame salad.  Normally we use the stems when we cook chard but in this case its better if you remove the tough ribs all together.

1 bunch swiss chard leaves-blanched in salted water, drained, chilled and squeezed dry.    

Classic Japanese sesame sauce
3 TBS toasted white sesame
1 TBS sugar
2 TBS seasoned rice vinegar
2 TBS mirin *
2 TBS soy
2 tsp minced ginger
1 tsp sesame oil 
1 t black sesame seeds

Put all ingredients (except black sesame seeds) in a small food processor, blender or mortar and pestle.  Process until the sesame seeds are well ground.  Divide the chard into 4 portions on 4 small plates.  Top with a spoon of sesame sauce and garnish with black sesame seeds.  Dressing is also great for cold noodles or grilled fish

 

 * Mirin is an essential condiment used in Japanese cuisine. Mirin is 40-50% sugar. It is a kind of rice wine similar to sake, but a lower alcohol content. You can find this at most Asian grocers or health food stores.  

Pantry List

Last week we gave you a short list of some kitchen items we find really useful. This week we'll do a pantry version.  

Number one on our list is a good quality, cold pressed, extra virgin olive oil. Extra Virgin Olive Oil is the highest quality, and the least processed of olive oils. Cold Pressed is a form of processing the olive oil, the oil is not heated over a certain temperature (typically 80 degrees Fahrenheit). This method retains more nutrients.We buy the large 3 litre tin container as it's more cost effective.  

 

Number 2 is some good salt. We like a course ground sea salt, Kosher salt, a fine grain (almost powder) at sweet corn time, and our favorite, Maldon. Maldon is hand raked sea salt from the UK, flaky and delicious. It is available at Paulina Meat Market and other specialty food shops.

 

Number 3 is a good variety of vinegars. Sherry, Tarragon, rice wine, Champagne, red wine, white wine, balsamic and cider.

 

Number 4 is a variety of herbs and seasonings. Too many to list! In season we like to use our fresh herbs but also on hand and used frequently are chili paste, crushed red chili flakes, Sirachia, and Tabasco. Sirachia is made from sun ripen chilies which are ground into a paste along with garlic.  Soy sauce and fish sauce make regular appearances along with a dry and Dijon mustard, prepared horseradish, bottled sun dried tomatoes, good quality tomato paste in a tube (when you just need a tablespoon or so, it's better than opening a can) and honey.  

 

Where to buy some of these items:  

Whole Foods or any type of health food stores should carry the majority of these items, however, can be a little pricey.  

 

A great Asian market we like to go to and stock up on our Asian ingredients is Joong Boo Market at 3333 N Kimball Ave.    

 

Jewel or Dominick's are also good places to pick up the staples.   



Have a great week!

 

Bob, Jen & The Harvest Moon Crew

In Your Share...
Red Sails Lettuce
Strawberries
Garlic Scapes
Radishes
Kohlrabi
Rhubarb
Asparagus
Red Chard

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