Thursday, July 29, 2010
Save the date!
Back to the Basics: Heirlooms!
- You'll notice in your box this week (and throughout the season), we enjoy growing and eating heirloom vegetables.
- Heirloom & Slicer Tomatoes
- Purple & Corolla Potatoes - Keep in your refrigerator (they are not yet cured). Slice and roast in the oven or on the grill with a bit of olive oil, salt & pepper. If you boil the purple, they will lose some (not all) of their color, but they are still great fun for kids to see (and delicious to eat!).
- Broccoli
- Salad Mix - Triple washed (same for arugula), so simply put into your crisper and then put into your salad bowl! Keeps for 1-2 weeks.
- Arugula
- Young Lettuce - These are very young and we were afraid to lose to the heat, so we harvested early.
- Cippolini Onions - Pronounced chip-oh-LEE-nee this is a smaller, flat, pale onion. These are sweeter onions, having more residual sugar than garden-variety white or yellow onions, but not as much as shallots. The advantage to cipollinis is that they are small and flat and the shape lends them well to roasting. This combined with their sweetness makes for a lovely addition to recipes where you might want to use whole caramelized onions.
- Hard-neck Garlic - Try roasting a head of garlic (I roast several heads at a time using a cupcake pan) and spreading on a baguette for a delicious side!
- Baby Leeks
- Swiss Chard
Tuesday, July 27, 2010
CSA Week 8 Preview
- Tomatoes
- Potatoes
- Salad mix
- Cucumbers
- Green Beans (hopefully)
- Cipolini Onions
- Garlic
- Swiss Chard
- Eggplant(hopefully)
- Baby leeks
Thursday, July 22, 2010
We're knee high into July bounty!
Arugula - We put ours in grilled sharp cheddar cheese sandwiches this week - yum!
Braising Mix - An excellent, beautiful addition to stir-fry! The mix includes items such as Hon Tsai Tai, Komatsuna, Red Russian kale, Southern Giant and Red Giant mustards, and Tatsoi. Also great wilted as a bed for fish.
Cucumbers -
Hungarian Cucumber Salad
1 teaspoon salt
1 1/2 tablespoons cider vinegar or distilled white vinegar
3/4 teaspoon granulated sugar
1/8 teaspoon paprika
1/8 teaspoon white pepper
1/2 clove garlic, minced
1/2 medium white onion, chopped
1/2 cup regular or low-fat sour cream
Paprika for garnish
Sprinkle cucumber slices with salt, stir to coat, and refrigerate for 1 hour. Mix vinegar, sugar, paprika, white pepper, and garlic; set aside. Squeeze liquid from cucumbers and discard liquid. Fold vinegar mixture, onions, and sour cream into cucumbers. Sprinkle additional paprika over top and refrigerate for 1 to 2 hours.
Serves 4 to 5.
From recipes.robbiehaf.com
Crunchy Cucumber Spread
Combine 8 ounces softened cream cheese, 1/2 cup buttermilk, 1 tablespoon milk, 1 teaspoon grated onion, and 1/4 teaspoon Worcestershire sauce. Mix until well blended. Stir in 1/3 cup finely chopped cucumber and chill well.
From www.hugs.org
Cabbage
Romano Green Beans - Also known as Italian Green Beans, these are a little meatier than regular green beans.
Tomato (a taster/preview)
French Fingerling Potatoes - Silky-smooth, cranberry-red skin covers moist yellow flesh marbled with red, especially just under the skin. Fingerlings are ideal for roasting, particularly in the juices of other foods, and give cooks sometimes subtle, sometimes dramatic variations on the potato theme. Also try parboiling and then grilling them, or use them in salads. Or simply dice and fry them and eat them as a snack food.
Chives - Add to your fingerling potatoes dish!
Broccoli - Thanks to our friends at the Learning Farm for this delicious broccoli! Stems are delicious too, peel and cook just like broccoli.
**EGGS NOTE: We have eggs! This week, our Lake Bluff and Grayslake CSA members will receive a dozen eggs with their share. Next week, Deerfield and Milwaukee CSA members will receive eggs. After next week, we'll have eggs for sale at our farmers markets in Lake Bluff and Deerfield.
Preview of This Week's Box
Arugula
Braising Mix
Cucumbers
Cabbage
Italian Beans
Cippolini Onions
Garlic
Tomato (a taster/preview)
Fingerling Potatoes
Chives
Broccoli
More detail to come later this evening!
Thursday, July 15, 2010
What do you do with your extras?
We get this question a lot and we are very lucky to have a bountiful farm that has so much extra! In the spring, we plant extra seeds in case some don't germinate properly and we end up with extra plants. Many times, we even have extra seeds. We always over plant in the field to allow for loss and oftentimes we have extra plants in our fields that we don't harvest. Even you, our CSA members, may forget to pick up, or arrange for a friend to pick up, your CSA box. We always come home from markets with extra produce. You get the picture!
In Your Box This Week!
Swiss Chard - This recipe for Swiss Chard Ravioli was a big hit last year, check the reviews for some good ideas.
Carola Potatoes - Sunny yellow potato from Germany boasts a smooth, creamy texture and exceptional flavor. Great for boiling, baking or frying
Arugula - Young and tender, great for a salad or if you prefer a milder accent, try it on a sandwich or burger.
Carrots
Sweet Onions
Cucumbers
Summer Squash
Summer Squash, Sage & Potato Hash
This hash has a wonderful salty flavor, a nice crust, and the egg yolk creates a rich sauce. It’s great for a special breakfast or quick weeknight dinner.
4 to 6 new potatoes, par-boiled, diced
1 tablespoon olive oil
4 medium summer squash (about 15 ounces zucchini, yellow and/or patty pan), diced
1 cup chopped onions
2 tablespoons chopped fresh sage, or to taste
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 eggs
2 teaspoons butter
Heat oil in a large sauté pan. Add squash and onions; leave undisturbed for a few minutes so they can brown nicely. Add sage, salt and pepper and mix through. Continue browning, turning occasionally. Once the vegetable have started to brown evenly, add the potatoes and continue cooking until potatoes begin to brown.
Meanwhile, melt butter in a non-stick pan and fry the eggs, leaving the yolks a bit runny to mix in with the hash.
Divide hash between four plates and top each serving with an egg.
Thursday, July 8, 2010
This week in your box
Introducing our wonderful crew!
Thursday, July 1, 2010
Happy 4th of July CSA Box!
Here's the latest edition of what you'll find in your box this week (apologies for not sending sooner!).
SPECIAL NOTE: Today, we had an unpleasant surprise at the farm. Our cooler froze overnight and was a chilly 28 degrees this morning. We lost a significant amount of our harvest, so you may notice that although the box is heavy this week, it's not as densely packed as we'd like.
In exchange, we'll be offering you, our CSA members, first dibs as pastured eggs this season. They'll be available starting mid-July and you'll be the first to know to place an order. Any extras will make their way to the markets.
Thank you for your understanding,
J&J
Cabbage - Perfect for your 4th of July potluck coleslaw (well, that's how we intend to use it this weekend!). We'll be giving this recipe a try, from our fellow farming friends at Sandhill Organics:
Name: | Crunchy Ramen Coleslaw |
Ingredients: | 2 to 3 cups shredded cabbage |
Directions: | Combine cabbage, green onions, sesame seeds, almonds and crumbled noodles in a bowl and set aside. In another bowl, combine remaining ingredients. Mix well and pour over the cabbage mixture. Toss well so that everything is coated with the dressing. Serve immediately for a crunchy salad or refrigerate for less crunch. |
Squash - Try this grilled squash and zucchini recipe a summer time treat: http://tinyurl.com/2eqdzjg
Broccoli
Lacinato Kale
Beets - We ate our beets this week roasted (our recipe from last week) with some feta and coarsely ground black pepper. Could anything be better?
Scallions - From stir fry to salad, these make a great addition to just about anything!
Thyme (herb) - Depending on how it is used in a dish, the whole sprig may be used (e.g. in a bouquet garni), or the leaves removed and the stems discarded. Usually when a recipe specifies 'bunch' or 'sprig' it means the whole form; when it specifies spoons it means the leaves. Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork. Leaves are often chopped. Fresh thyme should be stored in the refrigerator wrapped in a slightly damp paper towel.