Jun
23
    
Posted (Lori) in News

Hi, All:

I’m not in the city week. The share sounds great—spring turnips! Swiss chard! garlicscapes!. Scroll down for the list from Stoneledge. I’m pasting a recipe/tip sheet below and will post on the website. Our website: www.chysca.org

CONGRATULATIONS:

In the week before our first delivery, two new members joined us. Congratulations to the Peleds on the birth of their baby boy and to the Metzger-Chafts (and big sister Allissandra) on the birth of Cooper.

And congratulations to Naima Waxman-Drecker on her graduation from high school. Naima has been a CSA member since our very first year, when she came to pickups in a snuggli. When I can’t remember how long we’ve been a CSA, I ask Naima how old she is. Now I feel that our CSA is ready for college.

BAGS

Thank you for bringing all those bags. Now, please stop. We have enough bags to supply a small supermarket. I’ll let you know when we run out. Meanwhile, please do bring bags for your own share.

SPRAYING

During these hot weeks, it’s hard to keep the vegetables looking fresh. There are spray bottles on the tables; our site managers spray as much as they can, but please help out by spritzing as you pack.

MESSAGE FROM STONELEDGE

Week #3

Dear CSA Member

This is the busiest time of year on the farm.  The harvest is now well underway, transplanting seedlings for fall, tending the small plants in the greenhouses, weeds and insects loving the cool, wet weather we have been having and then once newly transplanted seedlings are planted there is irrigating.   It is hard to keep up with all that needs to be done day to day.  It is also a wonderful time of year when months of work is ready for harvest.

This is salad season.  It comes and goes quickly so enjoy the greens of spring.  The Romaine can be grilled, Lettuce Soup recipe is on the farm website and if you are invited to dinner or a party, volunteer to bring the salad!  This week the lettuces are beautiful.  The lettuce is mature but still sweet and tender.  There are four different varieties: Romaine, Red Tide, Red Sails and Buttercrunch.  New this season is a Frisee Endive that is also a great addition to the fresh salad.    Red Tide is a smaller, redder lettuce.  Red Sails larger and very tender so handle carefully.

For the first time this season Bright Lights Swiss Chard and Summer Spinach.  Beautiful multicolored stems of yellow, reds, oranges adorn the Bright Lights Swiss Chard.

Garlic Scapes are the green pig tail looking stem.  The scape is the immature seed head of the garlic plant that is removed to send more growing energy to the bulb below the soil.  The scape grows from the center of the above ground portion of the plant.  Scapes have the same flavor and use as the garlic bulb.  Delicious Garlic Scape Pesto is easy to make.  The recipe can be found on the farm Recipe section or use your favorite pesto recipe substituting the scape for basil.

Marketplace items Honey, Maple, Coffee, Organic Dark Chocolate can be ordered any time during the season and will be delivered with your CSA shares.  The Organic Dark Chocolate is delicious.

Enjoy the Vegetables

Deborah for everyone at Stoneledge Farm

Red Tide Lettuce-1 head

Red Sail Lettuce-1 head

Frisee Endive-1 head

Romaine Lettuce-1 head

Buttercrunch Lettuce-1 head

Bright Lights Swiss Chard-1 bunch

Garlic Scapes-4

Spring Turnips with greens-1 bunch

Summer Spinach-1 bunch

Mushroom Share-Crimini

Stoneledge Farm LLC

info@stoneledge.farm

www.stoneledge.farm

359 Ross Ruland Road

South Cairo, NY  12482

RECIPES/TIPS

Four main ingredients in this week’s share: Lots of lettuce—4 heads plus summer spinach and frisee–since lettuce can’t be preserved in any useful way, I’ve looked for ways to use lots of it. Lots of greens: Swiss chard, turnip greens, summer spinach, frisee can all be cooked as greens—which stir-fry easily and freeze beautifully. Spring turnips, for the first time in years—great raw or lightly cooked. And garlicscapes, a favorite of people who have been with CSAs for a while and a soon-to-be-favorite for new members

LETTUCE

With four heads of lettuce in our share this week—plus summer spinach and frisee to add stronger tastes—it’s time to go beyond salads to use it up. For salads, see “How to turn a head of lettuce into a full meal” on the website.

LETTUCE SANDWICHES

(By the way—this idea comes from member Dick Sandhaus’ Better, Cheaper, Slower blog; if you don’t know it, http://www.bettercheaperslower.com/cgi-bin/iowa/home/index.html ) One of the best, most useful blogs on the web) Dick supplies even more ideas for lettuce sandwiches.

Piled high between two slices of bread, slathered with dressing (on the bread and between the leaves), with sliced turnips or radishes for crunch—there’s no need for meat or tuna salad to make a great sandwich. The trick is get the lettuce completely dry, unless you like soggy. The dressing can be a simple vinaigrette, a strong bleu cheese, or anything in between. I prefer drier dressings (because I hate soggy), but there is something to be said for the dressing soaking into the bread. Lettuce is also great in wraps, with or without other ingredients.

WILTED LETTUCE SALAD: From Cooks.com

Many wilted salad recipes use bacon; this one doesn’t.

2-3 heads leaf lettuce (Romaine, red leaf, etc.)

salt and pepper, to taste

1/4 to 1/2 cup vinegar (balsamic works best)

1/4 to 1/2 cup water

1 tablespoon to 1/4 cup sugar

3 tablespoons olive oil

1/2 cup finely chopped white or red onions

2 drops/splashes liquid smoke (optional)

Separate lettuce leaves, rinsing as you do so. Submerge all leaves into water to be sure they are clean. Sand and Dirt are not good seasonings. Dry lettuce leaves – spin, pat let drain – whatever works for you. Cut off the white parts and any bad spots. Then ribbon or chop leaves and place into a large glass bowl.

Combine vinegar, water and sugar and mix together in a bowl..

In a fry pan, heat the olive oil over medium high to high heat and then add the onions. Saute until the onions begin to crisp.

While the onions are crisping, sprinkle salt and pepper to taste onto the lettuce and toss. When the onions are should crisp and brown, but not burned, pour in the vinegar mixture and stir together.

Bring to a boil (about 2 minutes top). Remove from heat. If you are going to use the liquid smoke now is the time to add it.

Pour liquid over the lettuce and toss. Serve hot or cold.

GREENS

You’ll find lots of information about how to prepare, store and preserve greens on our website, on Stoneledge’s website, and in Recipes from America’s Small Farms. But I want to remind you—greens freeze very well. I usually have about a dozen small baggies of frozen greens in my freezer when the CSA season is over, and I take them out one by one over the winter. Just chop, throw in boiling and drain completely. Press out all the water, flatten them out and put them in a ziplock. They don’t take up much room—my freezer is tiny—but they are much appreciated when I turn them into quiches, frittatas, and spinach dips in the winter.

SPICY, NUTTY, CREAMY GREENS

Butter &/or olive oil about 3 tbs total

1 tbs chopped garlic or garlicscape

1 small onion, chopped

1 small chili pepper,diced—remove most of the seeds unless you like it very hot– or ¼ tsp ground cayenne pepper

¼ lb sliced mushrooms (optional)

About 6 cups (2 bunches) mixed greens

2 tbs toasted chopped nuts—blanched almonds, pecans, peanuts, or any other nuts; pine nuts are best, but are just too expensive. Sunflower seeds are good, too.

¼ cup sour cream

¼ cup grated cheese

Salt to taste

Heat the butter/oil in a large, heavy frying pan. Add the onion and garlic and sauté until soft. Add the chili pepper and mushrooms and sauté until they are softened; toss over high heat until most of the liquid evaporates. Add the greens; toss until totally wilted. Add the nuts and toss again. Fold in the cream and cheese and stir until combined. Add salt to taste. Serve as a side dish or over pasta or rice.

GREENS AND BEANS

5 tablespoons extra-virgin olive oil, divided

3 garlic cloves, thinly sliced, or one chopped garlicscape

1/4 teaspoon dried crushed red pepper

1 large bunch greens (such as spinach, turnip greens, frisse, chard; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

1 cup (or more) vegetable broth or low-salt chicken broth

1 15-ounce can cannellini (white kidney beans), rinsed, drained1 teaspoon (or more) Sherry wine vinegar

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.

Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

Per serving: 269 calories, 18g fat (3g saturated), 0mg cholesterol, 111mg sodium, 21g carbohydrates, 6g fiber, 10g protein

SPRING TURNIPS

We haven’t had turnips for a few years, and I’ve misse them. Many members asked for them in our survey, so the Kavakoses made a special effort to keep them strong—they’ve planted them in previous years, but they didn’t survive spring frosts—and here they are. These are not like the huge, hearty turnips we had in the fall; they are great raw and need very little cooking. Sometimes, the first harvest of turnips gives us mostly green and very tiny turnips, so we might not have turnips that are big enough use as below—if they’re tiny, just wash, slice, and throw them into a stir fry/

Basics: Peeling really isn’t necessary, just wash them well. These tender little turnips are great raw; just halve or quarter them,.sprinkle with salt and enjoy. Raw turnips are great in salads, as crudités, and layered into sandwiches.

If you’re stir-frying greens, these make a great addition. They need only a few minutes, so add them just a miute before the greens.

If the turnips are big enough, they can be roaste or broiled. Slice them about ¼-inch thick, drizzle with oil, and put them in a 350 degree oven for about 15-20 minutes or under a broiler for about 5 minutes. Turn once halfway through. Watch them while they are roasting/broiling—they are sometimes ready way before the times above and they burn easily.

There’s a great turnip soup recipe in Recipes From America’s Small Farms. Here are a few more spring turnip recipes from the More Than Burnt Toast blog.

Spiced Spring Turnips & Greens

½ lb spring turnip greens

1 tbs vegetable oil

1 tsp cumin seeds

1 small red chilli, split lengthways

1-inch piece root ginger, peeled and grated

1 tbs chopped garlicscape

½ lb small turnips, trimmed, and quartered—peel them if you want

salt, to taste

a pinch of turmeric or your favorite spice

Finely slice the spring turnip greens and wash them thoroughly – this isn’t just to remove any grit, but also because, as there’s no liquid added to this dish, the water clinging to the leaves will ensure that the greens cook quickly and evenly. Heat the oil in a large lidded pan and add the cumin seeds. When they begin to pop, reduce the heat and add the chili, ginger and garlic. Add the turnips, salt and turmeric, cover the pan with a lid and cook for ten minutes. Add the spring greens and cook, covered, for a further ten minutes, stirring occasionally, until they are tender but still brightly coloured and slightly crunchy. Serve hot as a side dish, removing the chili before serving if you wish.

Spring Turnips with Honey-Mustard Dressing

½ lb baby turnips, trimmed

1 tbs vinegar

1 tsp clear honey

1/2 tsp mustard powder

1 tbs olive oil

1 tbs chopped flat-leaf parsley

1 tbs shredded fresh mint (optional)

salt and fresh ground black pepper

Place the turnips in a saucepan, cover generously with water and add a little salt. Bring to a boil, then lower the heat under the pan and simmer for 8-10 minutes or until the turnips are just tender.

Meanwhile, in a small bowl, combine the vinegar, honey and mustard powder, and a generous sprinkling of salt and pepper. Whisk briefly until smooth and set aside. Drain the turnips thoroughly in a colander. In a small frying pan, heat the olive oil. Add the turnips and turn them in the oil for a few minutes until beginning to turn light golden. Add the vinegar-honey mixture and stir until the turnips are well coated and the glaze begins to bubble in the pan. Add the fresh herbs, stir to distribute them evenly, then turn the turnips and glaze onto a serving dish and serve immediately.

GREAT SCAPES

Eighteen years ago, when I first joined CSA, I threw away my garlic scalpes. They didn’t fit anywhere in the refrigerator and sprang out when I opened the door. I had no idea what to do with them. When I learned how to use them, I became a fan, as did many other members; scapes are now are an eagerly-awaited favorite.

I’ve included a list of “things to do with garlic scapes” but basically—just chop them up and use them like garlic. I find that they’re easier to use—no paper to peel—and give a milder, though still deep—garlic taste. A long scape goes a long way once it’s chopped and scapes last for a long time. Just roll them up and put them in the crisper drawer in a plastic bag to keep them all together. They can frozen, but I find that they last so long that I use them up before they go bad.

THINGS TO DO WITH GARLIC SCAPES

SCAPEY WHITE SAUCE

3 tablespoons butter

3 tablespoons chopped garlicscape (about 1 long scape0

3 tablespoons flour

3 cups milk, heated until almost—but not—boiling; 3 minutes in microwave

Salt, pepper to taste; grated nutmeg if you have it.

Melt the butter in a saucepan; add the garlicscape and sauté until soft, about 2 minutes. Add the flour and whisk until combine; it should be thick. Whisk for another two minutes. Then pour in the hot milk—carefully—and whisk stir until fully combined. Keep stirring until the sauce thickens, about 3-5 minutes. Season with salt, pepper, nutmeg and any other herbs.

This is great with greens, turnips, potatoes, pasta.

GARLIC MAYONNAISE

Add a teaspoon to a tablespoon of finely chopped garlicscape to 2 tablespoons or mayonnaise, or mayonnaise/horseradish sauce combination. Makes a super sandwich spread.

SAUTED SCAPES

When we have a lot scapes—not this week—saute them, cut into manageable lengths—in butter and/or olive oil until they are browned and soft. I don’t think they work as a side dish on their own, but mixe with other broiled, roasted, or sautéed vegetables, they add a great taste. And layering a length of sautéed scape into a sandwich adds a wonderful texture and flavor.

GARLIC BREAD

Chop a scape into small pieces—or whirl it a food processor—and combine with soft butter; add some chopped herbs. Spread it on bread and warm the bread in the oven for a minute or two.

GARLIC SCAPE SOUP

From Super Natural Cooking, by Heidi Swanson

2 tablespoons clarified butter or extra-virgin olive oil

2 dozen garlic scapes, flower buds discarded and green shoots chopped

3 large russet potatoes, unpeeled and cut into ½ inch dice

5 cups vegetable stock or water

2 large handfuls spinach leaves, stemmed

Juice of ½ lemon

½ teaspoon fine-grain sea salt

Freshly ground black pepper

¼ cup heavy cream (optional)

Chive blossoms, for garnish (optional)

Heat the butter in a large saucepan over medium heat, then add the scapes and sauté for 2 minutes.

Add the potatoes and stock, cover, and simmer for about 20 minutes, or until the potatoes are cooked through and beginning to break down.

Remove from the heat, add the spinach, and puree using a hand blender. (If you must use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches at low speed.)

Season with the lemon juice, salt, and a few grinds of pepper.

Whisk in the cream for a silkier texture.

If the soup tastes flat, add salt a few big pinches at a time until the flavors really pop.

Serve garnished with the chive blossoms.

Serves 4 to 6.



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