Week 3
Greetings!

Greetings from your farm. June seems to have flown by! Things are looking good in the field, except for the abundance of weeds. The Farmall 140 is getting a workout and we're lucky to have our Tractor Wrangler Adam behind the wheel. After some pretty substantial rain we're finally drying out so it's been two straight days in the tractor seat.  

 

 

 

This week we were able to harvest our first fennel for your boxes and the crop looks great so they'll hopefully be more on the way. It looks like the lettuce is done until the cool weather returns in early fall. We got another round harvested and will wait and see what next week brings. Our second planting of radishes are ready, this week we have 2 new varieties for you; Cherry Belle and Amythest.  

 

Your farm staff is getting a lot done including staking the tomatoes and tomatillios. Both crops look strong and we're adding a new row of staking twine every day because they're growing so quickly. The weather has been pretty sporadic, hot, cold, hot cold. That fluctuation has been OK for most crops but has caused some maturation issues with the strawberries. We knew last week was a good week so we loaded you up with a quart each. They didn't bounce back as we had hoped so we had to skip them this week. If things hold out we should be able to get at least a pint in to the boxes next week. Hope you all have a wonderful week; remember our CSA party at the farm is September 10th. We'll be sending out an invite soon, hope to see you here!

 

Also, a few corrections and notes regarding last week's newsletter:  

 

The Garlic Scape Pesto that was included in last week's newsletter was missing a very  important step. Before you drain your pasta, reserve 1/4-1/2 cup of the pasta water. Add the reserved pasta water as needed to the pesto when processing. This will help emulsify and thicken the sauce.

 

We included a pantry list, which hopefully you're finding helpful. Provenance Food & Wine has shops in Lincoln Square and Logan Square. Provenance is a great source for all kinds of vinegars, oils, dried herb blends, salts, marinates, rubs and a wide variety of sauces perfect for all types of vegetables. Stop in and check out what they  have for you!  

 

 

 

Kohlrabi

This week the kohlrabi will have the greens attached. Yes, they're edible! And delicious. 


Kohlrabi greens are similar to turnip greens and are a very nutritious green abundant in carotenes, vitamin A, vitamin K, minerals and B-complex group of vitamins.

 

Simple Kohlrabi Green Preparation: 

Chop greens and rinse in cold water. Blanch greens for 3 minutes in simmering water, drain. Squeeze excess water and toss with a drizzle of sesame oil and soy sauce. Top with toasted sesame seeds.

 

Kohlrabi, Radish and Fennel Salad kohlrabi 

2 to 3 kohlrabi

1 bunch radishes

2 to 3 fennel bulbs

1 10 oz bag of frozen shelled edamame or lima beans

3 T chopped basil, we use purple thai but green works as well

3 T chopped cilantro

lime juice from a half a lime

rice wine dressing (recipe follows)

 

Defrost edamame or lima beans, drain and pat dry with paper towel

Peel and slice kohlrabi (very thinly, a mandoline works well for this recipe). Shave radish and fennel.  

Mix kohlrabi, radish, fennel, and beans. Toss with dressing and top with the chopped herbs. Squeeze lime juice on top. Let sit for about 30 minutes, toss, and serve. If you're storing leftovers drain dressing before refrigerating. Make a new batch of dressing (or make double) and re-dress. This will keep the salad from getting soggy.

 

Rice Wine Dressing

8 TBS olive oil

4 tsp Rice Wine

1 tsp black pepper

1 tsp sugar (or a dash of Stevia, all natural calorie free sweetener)

1 tsp sea salt

 

Combine in a jar and shake til emulsified. Will keep in fridge for a month. Remove from fridge about 30 minutes before using.

 

Pairing Courtesy of LUSH Wine & Spirits:
2009 Cantina Pedres Vermentino di Gallura, Sardinia, Italy
The grape Vermentino is grown predominantly in Sardegna and the appellation Vermentino di Gallura is the only DOCG appellation in all of Sardegna. Made in stainless steel (sees no oak), this %100 Cantina Pedres Vermentino bursts of aromas... tangy apple, nectarine, herb, and mineral and finishes with a clean dry crispness. Smell. Sip. Smell. Smell. Sip. This ones a crowd pleaser!  

 

Fennel

Fennel is an excellent source of vitamin C, dietary fiber, potassium, manganese and folate. In addition, it is also a good source of minerals phosphorus, calcium, magnesium, iron, and copper.   


Fennel is a versatile vegetable that plays an important role in Italian and French food culture. The bulb, stalk, leaves and seeds are all edible. Fennel has a crunch like celery and a taste that resembles licorice and anise.   

 

 

 

      

 

Fennel Salad

2 to 4 fennel bulbs, shaved thinly

2 to 4 zucchini, shaved thinly

� chopped fresh dill

� lemon juice

� olive oil

1 T honey

3 T white wine vinegar

salt and pepper

4 oz arugula

� toasted pine nuts

3 oz crumbled Feta cheese

 

Mix fennel, zucchini, and dill. In a small blender or food processor mix lemon juice, olive oil, honey, vinegar, and salt and pepper.  Toss with vegetables and let sit for 20 to 30 minutes. Just before serving toss in arugula, top with pine nuts and Feta.

 

 

Fennel and Fig Antipasto

1 medium-size bulb of fennel

1/4 cup olive oil

2 tablespoons red wine vinegar

salt and pepper to taste

12 fresh figs or 12 plump and soft dried figs (don't substitute the hard imported figs)

 

Trim the stalks, quarter the bulb; cut out and discard the core. Chop the fennel into bite-size pieces. In a flat vegetable dish, combine the fennel with the oil, vinegar, salt and pepper. Toss well to prevent browning.

Remove the hard stem ends from the figs and cut them in half. Gently toss them with the fennel. Chill until ready to serve.

Red Chard
Chard is an extremely perishable leafy vegetable, so should be used quickly once harvested to take advantage of it's nutritional benefits.

Swiss chard, like spinach, is the store house of many phytonutrients that have health promotional and disease prevention properties. Chard leaves are an excellent source of anti-oxidant vitamin, Vitamin C.

Storage:
Store chard leaves in a plastic bag in the refrigerator in a crisper drawer with a high humidity level. 

 

Chard Dolmas

Serves 12

1 bunch Chard 

1 cup quinoa or rice or whatever type of grain you prefer

2 cups water  

1 tablespoon olive oil  

1/2 onion, diced 

2 cloves garlic, minced  

2 tablespoons lemon juice  

2 tablespoons capers, chopped 

3 tablespoons fresh parsley, chopped 

3 tablespoons fresh mint, chopped
Salt & Pepper 

 

Rinse and drain quinoa well. Bring 1 cup of water to a boil. Add quinoa and cook until water is absorbed, about 15-20 minutes. Fluff lightly and set aside.  

 

Ask a question about this step.

While quinoa is cooking, heat 1/2  tablespoon of olive oil over medium heat in a skillet. Saut� onion for 3-5 minutes and then add garlic and cook everything for 1-2 minutes more.  

Remove the stems from the chard leaves and reserve for future use, always great in stir fry or simply sauteed and added to salads. 

 

Fill a deep-sided skillet with salted water and bring to a boil. Blanch the chard leaves, until tender, about 15 seconds and then plunge into an ice bath to stop the cooking process. Allow to drain and dry.  

 

Ask a question about this step.

In a medium bowl, prepare the quinoa salad. Whisk together the lemon juice and remaining olive oil. Add the onion and garlic and stir together. Add the cooked quinoa and stir until everything is well-blended. Stir through the capers, parsley and mint. Season with salt and pepper and set aside.  

 

Ask a question about this step.

Lay a blanched chard leave on a board, stem-side down. Place about 2-3 tablespoons of the quinoa salad in a log shape, about one-inch from the bottom of the leaf. Fold the bottom up and around the quinoa. Fold the edges in and roll up to seal. Ask a question about this step.

Enjoy right away or refrigerate for 30 minutes, which is how we prefer them.  


 

Kale 
Kale is a great source of vitamin A, K, Iron, and vitamin B-6.  It is widely recognized as an incredibly nutritious vegetable for its low fat, no cholesterol and powerful anti-oxidant properties.

Storage:
Similar to chard, kale, is very perishable. Store kale leaves in a plastic bag in the crisper drawer with a high humidity level.

 

 

 

 

Kale and Walnut Pesto


1/4 cup chopped walnuts
2 garlic cloves
1/2 lb kale, without stems
1/2 cup olive oil

1/2 cup Parmesan cheese, grated
Salt and Pepper to taste

Toast walnuts over high heat until fragrant. Set aside. 

 

Bring 2 cups water to boil. Add kale and 1T salt. Cook about 15 minutes, or until tender. 


Drain kale. Add to food processor with garlic and walnuts.
While processing, slowly add olive oil until smoothly pureed. Add Parmesan. Serve with pasta, rice, beans, on toast or over potatoes.   


 

Radishes

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.  

 

Storage: 

Simply break off the leaves and put the roots in a bowl of water in the refrigerator to keep them extra crisp.

 

 

See Kohlrabi recipe.   

 

Serving Ideas:  

Slice or shred into salads, radish dips, for an extra crunch and bite, add into sandwiches, stir-frys or curries,  stir chopped or sliced radishes into tuna, egg or potato salads, add to cold pasta dishes, and so many more.

 

 

Rhubarb
There is a pound of rhubarb in the share this week. However, the stems were pretty long so we cut them in half so they could fit into the box without having to stick out.

Storage Tip: 

If you find that your rhubarb is going limp fairly quickly try storing it in a glass or tupperware container. Fill the container with an inch of water and stand rhubarb on end in the inch of water. This should help prevent the stems from loosing water content.

Rice Pudding with Poached Rhubarb   

Serves: 8

Rice Pudding
1 cup Arborio rice
2 � cups whole milk
1 cup heavy cream
� vanilla bean, split, seeds scraped
� cup sugar

Poached Rhubarb
3 cups water
2 cups sugar
1 cup dry red wine or rose
2 TBS fresh lemon juice
1 cinnamon stick
� vanilla bean, split, seeds scraped
1 pound rhubarb, cut into 1 inch lengths
small mint leaves for garnish

 

Rice filling:
fill a medium saucepan with water and bring to a boil. Add the rice and cook over high heat for 3 minutes. Drain the rice and return it to the saucepan. Add the milk, cream, vanilla bean and seeds. Bring to a simmer and cook over low heat until the rice is very tender, about 25 minutes. Stir in the sugar and remove from the heat. Discard the vanilla bean. Scrape the pudding into a 9 by 13 inch glass dish, press a sheet of plastic wrap directly on to the surface of the pudding and refrigerate until chilled, about 3 hours.

 

Poached Rhubarb:
In a large saucepan, combine the water with the sugar, wine, lemon juice, cinnamon stick, vanilla bean and seeds. Bring to a simmer and cook over moderate heat for 10 minutes. Add the rhubarb and simmer until tender, about 15 minutes. Pour the rhubarb and its poaching liquid into a glass or plastic bowl and refrigerate until chilled, about 3 hours.

Spoon the rice pudding into bowls. Using a slotted spoon, top with some of the rhubarb. Garnish with mint leaves.

Recipe adapted from Food and Wine Magazine 


 

Pairing courtesy of LUSH Wine & Spirits:
Rare Wine Co. Historic Series 'Charleston Sercial', Madeira, Portugal
The Charleston Sercial is the driest of the collection, offering nutty aromas tinged with honey, caramel and maple syrup. Dried figs, honey and candied citrus flavors mark the palate, which is wonderfully smooth. The long finish features racy yet balanced acidity.
Asparagus 

 Asparagus is an excellent source of vitamin K, B vitamin, vitamin C and A. Asparagus is a very low calorie vegetable. More calories will be burnt to digest than gained, it fits into the category of low calorie or negative calorie vegetables. Raw asparagus ranks high in vitamins A, B-complex, and C and is also rich in minerals from the soil, such as potassium and zinc.

 

The asparagus spears are actually the shoots from an underground crown. It takes 2-3 years to get the first harvest of Asparagus. Serve asparagus hot or cold, it is not necessary to peel the asparagus, just slice the fibrous base prior to serving/cooking.

Steam asparagus with a light lemon vinaigrette for a refreshing salad.
Toss cooked pasta with asparagus with a little olive oil or your favorite sauce.

 

Cooking Tips:
Remove with a knife the bottommost woody part of the spear; you should feel where it begins to get a bit tough.  

 

Storage Tips:
Wrap asparagus in a damp cloth and store in the hydrator drawer in the refrigerator. An alternate storage technique to retain vitality is to bundle spears with a rubber band and place upright in a container with an inch of water.


Refrigerate as soon as possible. Asparagus' sugars will turn rapidly to starches, reducing flavor quickly.
Use Asparagus within a day or two to enjoy the best flavor. Also be sure to keep in a dark place away from light, since folate is destroyed by exposure to air, heat or light.  

 

Grilled asparagus with charred tomato vinaigrette

1 lb asparagus

1 roma tomato

1 medium shallot minced

1 tsp garlic minced

� c olive oil (best you can buy) +1 TBS

2 TBS red wine vinegar

1 tsp lemon zest

squeeze of lemon juice, salt and pepper to taste

 

Get your grill working and first make the vinaigrette-gently grill the tomato until the skin blisters and is charred and soft-about 5 minutes over medium heat.  You could alternately place the tomato on a sheet pan and broil in the oven until the skin chars and it gets soft-about the same amount of time as on the grill.  Once charred-remove the blackest pieces of skin and chop the tomato until its like a pulpy puree.  Put into a bowl and add the rest of the ingredients (minus 1 TBS olive oil) and reserve.

 

Take the asparagus and drizzle salt, pepper and the reserved 1TBS olive oil over the top and mix to coat.  Grill the asparagus over medium heat until charred and soft.  Put on a platter and top with tomato vinaigrette and fresh herbs if you like.

 

Pairing courtesy of LUSH Wine & Spirits:
2009 Ebner Ebenauer Gruner Veltliner, Austria 
This liter Gruner Veltliner is a Lush favorite! Seriously! What can't one love about this snappy little firecracker of a wine, brisk and bracing, with a white-pepper snap, solid fruit impression and a very satisfying length this is a very fine for its class (and for the price!) The Gruner is your answer to the heat of a long summer day as well as to the asparagus'  refusal to pair with anything. 
Lettuce










A few storage tips for Greens

  • Wrap fresh, unwashed leaves in plastic warp and store in the refrigerator for a few days. Cooler temperature will keep lettuce fresh longer. The coolest part of most refrigerators is usually on the first shelf against the rear wall.
  • Avoid storing lettuce with apples, pears or bananas. These fruits release ethylene gas, a natural ripening agent, that will cause the lettuce to develop brown spots and decay quickly. Toss lettuce that looks slimy or has black spots.
  • Rinse lettuce just before serving in very cold water. Pat dry with a clean towel. Limp leaves can be revived by immersing in ice water for a few minutes. 
  • Dry leaves before serving. Salad dressing will cling to dry lettuce leaves instead of sinking to the bottom of the salad bowl. Toss with your favorite dressing just before serving (or serve dressing on the side) Lettuce leaves covered with dressing will quickly wilt.

 


In your share..
Kohlrabi
Fennel
Red Chard
Kale
Radishes
Rhubarb
Asparagus
Lettuce
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Have a great week!

Jen, Bob & The Harvest Moon Crew