Week 1 
Greetings!

Greetings from your farm! If you're new to our CSA program, welcome. Returning members, welcome back and thanks for your support. We're off to a great start to the season. While we won't have pictures in this newsletter, we'll get on it and make sure we have lots of images from the farm and of the hardworking staff that grows your food. We have a great team of people assembled including the return of our key farmers, Brian and Adam. Brian and Adam have been in the fields since late March prepping for success and it's exciting to begin to see the results.

 

As a reminder we have a new offering this season; a weekly Juicer's Box. If you are a juicer you know how costly it can be, especially if you are committed to buying organic. The juicing box won't be our prettiest produce but should be plentiful and a great value.See the website or call the office for more details.The juicer share will be delivered weekly with our regular produce shares, so please be sure to look at your box before taking it. The juicer shares will be labeled with a yellow Harvest Moon sticker with "Juicer Share" written on it. If you missed out on signing up for our Juicer Share - it's not too late. Call our office or email [email protected] for more details.  

 

One of the new additions at the farm is our Chef de Farm, Jon. Jon will be helping Jen and Tiffany with the weekly newsletter, recipes, and answering any of our members questions about how to prepare any of the items in your boxes. Jon also prepares our daily staff meal and, to Jen's delight, is a cleaning machine in the kitchen.

 

OK, it's back to work! Enjoy your box and remember the first week or so can be a bit bumpy. If you have any questions or issues we want to address them so don't hesitate to call the office. Tiffany will be happy to help you.

 

 

Kohlrabi 

You may pick up this vegetable and think, wow, what do I do with this. This swollen stem of a plant actually is extremely versatile and can be enjoyed in a variety of ways.

We suppose we have to thank someone for this great vegetable since it didn't exist before two vegetables were combined. Kohlrabi is a result of cabbage and turnip being crossbred together. This would explain how we have a vegetable with somewhat cabbage like leaves but a crisp, yet starchy bulb. The skin color of kohlrabi can vary from light green to purple or green with a hint of red.  

 

The plant provides a couple of edible products: the bulb and the leaves, just like radish and turnip tops. The bulb is extremely versatile, meaning we can apply lots of different cooking techniques. The most fitting techniques include simmering, steaming, braising, sauteing, or roasting. Our favorite technique is grilling Kohlrabi. Toss the bulb in a little olive oil, salt, and pepper and grill. Grilling allows some of the sugar in the bulb to caramelize, creating a great flavor which can be an addition to several dishes.  

 

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 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.

   

Storage: 

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.

 

Grilled Kohlrabi

1 medium kohlrabi, cubed

extra virgin olive oil

salt

pepper

balsamic vinegar 

 

Toss the kohlrabi in extra virgin olive oil, sprinkle with salt and pepper. Wrap in foil. Grill over medium heat for 45 minutes, until kohlrabi is tender. Remove from the foil. Adjust seasoning and drizzle with balsamic vinegar.  

 

 

 

Garlic Scapes  

One of our favorite early season treats. The scape is the seedpod of the garlic plant. They spring out in early June, swooping and curling elegantly in the middle of the plant. We remove them to send more energy in to the bulb production but they're also delicious and versatile. We even use them in flower arrangements. They store fantastically as well and will keep in your fridge for weeks. They can also be pureed with a little olive oil and frozen in Ziploc bags or ice cube trays.

Storage: 

Store garlic scapes in the refrigerator in a paper bag. Garlic scapes also freeze well. They can be blanched or not - but they tend to lose some of the garlicky heat during long storage. Even if they lose some flavor, scapes from the freezer add a great texture and color to dishes long after scape season has passed.

 

Garlic Scape and Almond Pesto
Makes about 1/2 cup
4-5 garlic scapes, finely chopped
1/4 C finely grated Parmesan (to taste and texture)
1/4 C slivered almonds (you could toast them lightly, if you'd like)
About � to 1/3 C olive oil
Sea salt

Put the scapes, cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle).
Blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you would like it a little thinner, add some more oil. Season with salt.


If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. Serve tossed with your favorite pasta, hot or cold.


The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juiciest.

 

Soba Noodle salad with garlic scape

1 C garlic scapes-cut into thin strips abut 2-3" long (yes this takes a bit of prep but its worth it)

1 pack of buckwheat soba (12 oz or so)

� red bell pepper thinly sliced

2 T toasted sesame seeds

1 T sesame oil

 

Dressing

� C seasoned rice vinegar

3 T soy sauce

1 T grated ginger

1 t sugar

2 t prepared wasabi

2 T neutral oil

1 t lemon or orange zest

Whisk all ingredients until well combined

 

Cook soba noodes as per the package directions. When they are 1 minute from being done add the garlic scapes and cook for 1 more minute. Drain and pour contents into a bowl. Add the red bell pepper and toss all with the dressing and mix to combine. Sprinkle with sesame seeds and serve. 

 

 

Green Curly Kale  


Kale is widely recognized as an incredibly nutritious vegetable for its low fat, no cholesterol and powerful anti-oxidant properties. It is an excellent source of calcium, iron, vitamins A, B-6, C and k, chlorophyll, copper, folate, sodium, potassium, manganese and phosphorus.



Storage: 

Kale is very perishable. Store kale similar to other leafy greens. Wrap in damp cloth, place in a plastic bag and store it in the refrigerator, preferably in the crisper drawer. Wash kale in cold water and remove the hard stem from the middle prior to cooking.  

 

 Kale, Apple & Chickpea Salad  

1 bunch kale, shredded

1 avocado, diced

1 apple, diced

3 radishes, thinly sliced

2 green onions, finely chopped

2 T raisins

2 T chopped walnuts

1 can of Chickpeas, rinsed 

  

Dressing

2 T fat free Greek yogurt

1 T tahini

juice of � a lime

� t cumin

pinch salt and pepper

� C water

1 clove garlic, chopped

1 T fresh ginger, chopped

pinch cinnamon

splash vanilla

   

Prepare all salad ingredients and place into a large mixing bowl and set aside.  In a food processor or blender, add all the ingredients for the dressing and process until smooth. Add dressing to the salad and toss to combine. Serve immediately or keep refrigerated until ready to serve.

 

 

 

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. 

 

Radish Quinoa Salad

1/2 C quinoa

1 bunch radishes, scrubbed, root ends trimmed, thinly sliced  

3 scallions, white and green parts, thinly sliced

1/4 C fresh flat-leaf parsley leaves, roughly chopped

3 T lime juice

1 T white wine vinegar

1 T honey

2 t ground cumin

Salt and pepper to taste

6 - 8 T olive oil

 

In a large bowl, wash quinoa in 2 or 3 changes of cold water, rubbing grains and letting them settle, until the water runs clear.  Drain and cook quinoa, until nearly tender, about 10 minutes.  Drain quinoa in sieve and rinse under cold water.  Combine radishes, scallions and parsley in a large bowl. Toss to mix.

 

In a small bowl, combine lime juice, vinegar, honey, cumin, salt and pepper and whisk together with a fork.  Drizzle in olive oil, whisking and tasting as you go, until the dressing reaches a taste and consistency that you like. Taste and adjust cumin, salt or pepper as needed.

Add quinoa to radishes and toss to mix. Add about half of the dressing; mix well. Taste, and continue to add dressing to your taste.  Serve, alone as a side salad, or on top of greens, such as shredded kale, as a main dish.    


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.

   

Ginger Rhubarb Crisp
1lb Rhubarb, chopped
3/4 C brown sugar
2 t orange zest
1 t vanilla extract
2 T finely grated fresh ginger
2 T flour

Topping:
1 C coarsely crushed ginger snaps
1 C flour
1/3 C brown sugar
1/4 t salt
1/2 C softened butter
 
Preheat oven to 350 degrees . In a large bowl, combine the chopped rhubarb, brown sugar, orange zest, vanilla extract, grated ginger and flour. Toss well to combine. Place into an 8x8 square baking dish.

 

 

 

Asparagus

Asparagus is a perennial succulent. Asparagus is an excellent source of Vitamins K, A, B and C, folate and copper. It is also rich in minerals potassium and zinc. Asparagus is a very low calorie vegetable.     

 

Asparagus should be used as soon as possible after harvesting. Otherwise it will lose its flavor, as most of its sugars will be converted to starch.

 

The asparagus spears are actually the shoots from an underground crown. It takes 2-3 years to get the first harvest of Asparagus.

 

Storage:

Use Asparagus within a day or two to enjoy the best flavor. Refrigerate as soon as possible. Bundle the spears with a rubber band and place upright in a container with an inch or two of water or wrap asparagus in a damp cloth and store in the hydrator drawer of the refrigerator.  

 

Cooking Tips:

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

  

Asparagus Risotto
4 C vegetable broth
2 t butter
2 t extra virgin olive oil
1 shallot, minced
1 clove garlic, minced
1 C mushrooms, sliced
salt and pepper
1 C arborio rice
1/2 lemon, juiced
1/2 C white wine (we used Pinot Grigio)
1 C chopped asparagus
1/2 C peas (can use frozen or fresh)
1/4 C basil leaves, chopped

Heat vegetable broth in a small saucepan until simmering. Place a lid on top, and keep over low heat.

Melt butter and olive oil in a large skillet over medium heat. Add shallot, garlic, and mushrooms, season with salt and pepper, then saute until onions are soft and mushrooms are tender, about 4 minutes. Add rice, stir well, and toast the rice for 1 more minute. Pour in lemon juice and white wine. Stir and cook until wine is nearly absorbed.

Add a ladle of the vegetable broth to the skillet, stirring constantly until broth is nearly absorbed. Repeat the process until rice is creamy and nearly tender, about 20 minutes. You may not need to use all of the broth.

When there is approximately two ladle fulls of broth left, add in the asparagus and cook. Adding the peas a few minutes later. Cook until asparagus is tender and peas are heated through. Season to taste and serve topped with chopped basil.

Wine Pairing Courtesy of LUSH Wine & Spirits:
2011Boniface Jaquere, Vin De Savoie, French Alps 

 

 

 

Herb Packs 
It's challenging to harvest and pack most herbs for the weekly boxes. Most are small and tend to get lost or damaged during transport and/or require extra packaging. Solution? Give you 6 of our favorite herbs at the beginning of the season for you to use all season. Each share will receive a six-pack of plants with the following; oregano, sage, chives, marjoram, thyme, and summer savory. We'll be working these herbs in to our recipes. Unless you live in a cave you should be able to keep your herbs growing well in to the winter. A sunny windowsill, balcony, or spot in the yard will do. We suggest you transplant to larger pots. One large planter will work as well. If you travel pass them on to a neighbor or bring them to your office. A little water is all they require. Be sure to trim regularly for more robust plants.

 

Juice Recipes 
Juicer









The juicer shares will be in a similar box so please look for the boxes with a yellow Harvest Moon Farms sticker labeled "Juicer Share." If you have any doubts you can open the share and it will be filled with greens.

This week the juicer share will contain:

Lettuce

Spinach

Kale, 2 varieties

Collard Greens

Green Chard

 

 

Juice Recipes:

 

Delightfully Green Juice

Handful of Spinach

3 stalks of Kale

2 golden delicious apples

small handful of parsley

1 lemon  

1 Cucumber  

 

Green Goodness Juice 

3-4 leaves of Kale

5 large Lettuce leaves

1 Beet

1/2 bunch of Cilantro

1 Lime

2 C Spinach

1/2 Apple  


In your share:
Kohlrabi
Garlic Scapes
Green Curly Kale
French Breakfast Radishes
Rhubarb
Asparagus
Herb Packs
Juicer Share

The juicer shares will have a yellow Harvest Moon Label with "juicer share" written on it.
This week the juicer share will contain:

Lettuce

Spinach

Kale, 2 varieties

Collard Greens

Green Chard    

 

Juice Recipes 

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Enjoy your first share!

Jen, Bob & The Harvest Moon Crew