June 2, 2015            Common Thread CSA
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Dear Common Thread CSA Members,

Yay, the first week of distribution!  We didn't know if we would start this week due to the late snow cover which had us tilling our fields a little late but a number of things are ready so here we go! Along with the harvest, we are busy planting, seeding fall crops, battling weeds, trellising tomatoes, putting up our deer fences and trying to keep our old tractors running, so things are hopping on the farm.  

You can find out what the vegetables for the week are by going to our "What's In" page on our website and checking out the PYO page on our website.   

Thank you for signing up and spreading the word about the CSA!  We still have about 35 CSA available for 2015 and plenty of fall shares. Please continue to spread the word over the next couple of weeks. After week 1 we will pro-rate CSA shares.  

We welcome volunteers during harvest mornings: Monday, Wednesday, and Friday between 7:30 am and noon.  An RSVP is helpful so we know to look out for you.   We welcome your recipes to pass on to the rest of the CSA.  If you find a great recipe, we'd love to hear about it, or you can post on our facebook page. Pictures are great too.

We have lots of lettuce!  We also have other veggies which are great additions to salads including lettuce mix, mustard mix, scallions, radishes and more.  We like our salad with either feta cheese or chevre, sunflower seeds, raisins and olives.  Our favorite dressing (and the easiest to make) is: 

Hannelore's Dressing 
Equal parts:  Olive oil, balsamic vinegar, tamari/soy sauce, and maple syrup

I also really like Annie's "Goddess" Dressing.  A similar dressing can be made at home.  Here is a take on it from food.com
Tahini Goddess Salad Dressing
 NOTE: The recipe can be adjusted to your own taste preferences; more or less garlic or onions, etc., until you find the perfect combination of tastes to suit your family. This recipe is a good foundation recipe. NOTE 2: When using the food processor, don't blend too long which incorporates air, making the dressing very thick. Just add a little water to thin it out."
Ingredients
    • 2 tablespoons sesame oil (plain) or 2 tablespoons olive oil
    • 1/4 cup toasted sesame oil ( Not plain sesame oil)
    • 1/2 cup tahini
    • 2 tablespoons red wine vinegar
    • 1/4 cup water
    • 5 small green onions ( white and green parts)
    • 1 tablespoon lemon juice
    • 1 tablespoon soy sauce ( shoyu if available)
    • plus 1 teaspoon soy sauce
    • 3 fresh garlic cloves
    • 2 teaspoons sesame seeds ( toast them first if desired)
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
Directions
  1. Combine everything in a blender, immersion blender, or food processor. Do not blend for longer than necessary or it will get too thick.
  2. Taste, (dip a leaf or cracker) to adjust flavors. If too thick add water, a tablespoon at a time, until it's the consistency you prefer.
  3. Add a teaspoon more vinegar or soy for a stronger flavor.
  4. A teaspoon more toasted sesame oil will add a "richer" flavor.
  5. Store in the fridge in a jar with a tight fitting lid.
The potatoes from the farm are the last of the 2014 potatoes.  They are still tasty but they are just starting to sprout so just rub those off when you wash them for cooking.  Either cook them soon or store them in the refrigerator to keep them from sprouting quickly.

Swiss Chard is a great substitute for spinach if you strip the leaves from the stem. The stems are tasty too but don't go well in all recipes.  I really like swiss chard in baked egg dishes like fritatta, quiche, and omelettes.  Also lasagne.  It's also great simply steamed or sauteed with onions or garlic as a side vegetable.  

Here is a nice recipe with swiss chard in a hearty lentil soup from marthastewart.com: 
Lentil and Swiss Chard Soup
INGREDIENTS
  • 1 tablespoon olive oil, plus more for serving
  • 1 medium onion, finely chopped (1 cup)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 cup lentils, picked over and rinsed
  • 1 can (14.5 ounces) diced tomatoes, in juice
  • 2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
  • Coarse salt and ground pepper
  • Juice of 1/2 lemon
  • Bread, for serving (optional)
DIRECTIONS
  1. In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.

  2. Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.

  3. Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.

Enjoy your veggies this week,
Wendy and Asher