cabbage

Midsummer Farm CSA  

Weekly Newsletter:  

Share Pick Up #4   

 

Greetings Midsummer Farm CSA subscribers!
 
Next week is the 4th of July Holiday - the CSA pick ups will be AS USUAL! If you cannot make it, please feel free to send a friend to pick up at your usual time. If you need to switch your pick up time or day, please let me know by Monday July 1st! And if you cannot make pick up at all, I can donate your basket to a very deserving family 'in need'.

(Please always try to let me know by Monday if you will be making any changes to your schedule.)

Also, be sure to only take a basket with your name on it - my handwriting can get a bit messy and I usually add reminders to the name tags so I can be sure to include everything as I pack them, but please be careful to look for and take the basket with your name on it.

Scapes - the tops of the garlic plants - are the curly pointy things in your basket this week! I harvested less bitter greens than  last week and some young lettuces as well for tender salads.

I ordered normal white mushrooms for the mushroom share and there are also organic nectarines this week!

There are also some snap peas are also in the basket this week - despite the volatility of this Spring, I was able to harvest at least a couple snap peas for everyone.

RECIPE: Snap Peas With Soffrito and Mint
about 3 tbsp extra virgin olive oil
1 medium carrot, finely chopped
1 medium celery rib, finely chopped
1 small onion, finely chopped
1/2 medium red bell pepper, finely chopped
about 1 cup snap peas - can be whole or cut in bite sized pieces
1/4 - 1/2 tsp crushed red pepper flakes
1/4 cup torn up mint leaves
salt and black pepper to taste

First start by making the soffrito: Heat the oil in a medium skillet on medium heat, and add carrots, celery, onion, pepper, and red pepper flakes. Cook, stirring, until very tender and slightly browned.

Then turn up heat and add peas. Cook just until the peas start to turn a brilliant bright green, then add mint and cook another minute and serve!

This is also great served cooled down at room temperature.

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Chick Peas are super healthy additions to the diet! They are one of the strongest hormone-balancing foods and provide very bioavailable fiber and protein. Chick Peas also seem to really compliment most greens and fresh herbs.

Hummus is a favorite way to eat chickpeas and you can add really any greens to the recipe at any amounts to create "green" hummus.  Here's my recipe:

RECIPE: Hummus
2 cups of cooked chick peas
1 cup tahini paste
5 cloves of garlic
1/2 tsp sea salt
2 tbsp lemon juice
1/4 tsp ground black pepper
1/2 tsp cumin powder
2 tbsp to 1 cup chopped fresh parsley, spinach, chard, etc.
1-2 tbsp chopped fresh chives
1 tbsp of chopped fresh mint (optional - save a mint sprig for garnish!)

Put all ingredients into a food processor and blend until smooth. If more liquid is needed to get the processor moving, add dashes of extra virgin olive oil.

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RECIPE: Quick and Easy Greens and Beans Soup
1 cup chicken broth
1 head of escarole, frissee, chicory, or big bunch of slightly bitter greens - chopped well
2 tbsp olive oil
2 cloves garlic, minced
1 can of cannellini beans
1/2 tsp of fresh chopped herbs like basil, oregano, sage, parsley, etc.
salt and pepper to taste

In a large sauce pan, combine broth and chopped greens. Bring to a boil, then turn down heat, partially cover, and simmer 1 hour.

In a separate saut� pan, heat olive oil. Add garlic and lightly brown. Add beans, salt and pepper and cook for about 20 minutes. Should smell wonderful. Add beans to soup. You may need to add a bit more water to get desired thick-soup consistency. Let cook about 15/20 minutes more. Then add herbs and serve.

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Midsummer Farm Contact Info:
Barbara and Mark Laino
Midsummer Farm
156 East Ridge Road
Warwick, NY 10990
845-986-9699
[email protected]

Holistic Health Counseling Contact Info:
Barbara Taylor-Laino
Barbara Taylor Health
156 East Ridge Road
Warwick, NY 10990
845-986-9699
[email protected]

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