Your anticipated CSA box this week

Here is what we predict will be in your box this week (note: these lists sometimes change due to conditions of crops, fields, etc.):

Romaine Lettuce
Salad Mix
Green Curly Kale
Celery
Rutabega
Peppers?
Broccoli
Leeks
Parsnips
Bok Choi
Tokyo Bekana
Onion
Shallots
Thyme

Guys, Gourds & Greens: A Note and Update on Your CSA Box (Week 18)

I couldn't help the alliteration, since I've been thinking of all three this week! Let me tell you why:

-- Guys. Our little guys (Owen, 5 1/2 & Gavin, ~2) surprised us this week. They wanted to spend Sunday as a family at the farm. Sometimes they get dragged to the farm to turn off irrigation with dad or water the chicks in the cold of winter, but this Sunday we had a blast together playing with chickens, gathering eggs, walking the fields and just enjoying the peaceful day together. Owen told mom all about how to collect eggs, feed chickens and harvest rutabagas. Nothing makes us more proud than our sons enjoying the little things we enjoy as we farm.

-- Gourds. We've had a bumper crop of gourds this year (you may have noticed with the abundance of butternut squash! :)). We hope you're enjoying them or storing them as we are for a later date. We tend to save ours for a family favorite: butternut soup for Thanksgiving dinner. They last quite a while in a cool place. Also, we'll have pumpkins at our markets. We wished we had enough for all CSA members, but unfortunately not so this year. But we hope you'll find one you like in Lake Bluff or Deerfield!

-- Greens. As the weather cools, it's a great time for growing greens. They tend to be sweeter with the cool weather, staying nice and mildly cool under a cover to protect them from frosts.

Enjoy and have a great week!
J&J


Here is what's in your box this week:

Red & Green Lettuce


Swiss Chard - See earlier entries for good ideas!


Butternut Squash

Herb-Crusted Butternut Squash Wedges

(source: Washington Post)

3 small butternut squash, about 8 ounces each (a total of 1 1/2 pounds)
2 tablespoons olive oil
1 to 2 teaspoons Herbes de Provence
1/3 teaspoon kosher or sea salt

1. Preheat the oven to 375F. Line a large rimmed baking sheet with aluminum foil.

2. Slice off the stem and root ends of each squash. Working with one at a time, stand the squash on its root end. Cut the squash in half vertically from top to bottom, then cut each half into 2 or 3 wedges, discarding the seeds in each wedge. Repeat with the remaining squash. (The squash can be peeled, if desired.)

3. Place the wedges on the prepared baking sheet and toss with the oil until well coated, then arrange so that the wedges' points are facing upward. Sprinkle with the Herbes de Provence (crushing them between your fingers as you work) and salt, then season with pepper to taste. Cover tightly with aluminum foil and roast for 30 minutes; carefully remove the foil and let the wedges roast for another 20 to 30 minutes (depending on their size), until they are fork-tender and starting to brown. Let sit for 5 minutes on the baking sheet before serving. (As the squash is eaten, it is scraped off its baked skin.)

Broccoli spigarello or leaf broccoli- A native to southern Italy, this specialty green has greyish tinted thin leaves. And it has a very distinctive tangy flavor. Once you cook it, the leaves turn a dark green and the flavors soften to something more like spinach without the edge. It's easy to prepare. Simply cut off the long stems, blanch the leaves in boiling water for about 3 minutes, drain and then saute in olive oil with garlic, onions or shallots. It's wonderful as a side dish or can be incorporated in stuffed pastas or lasagna, tossed with pasta and shell fish or mixed with cheese into a stuffing for fish or even a rolled flank steak.


Tokyo Bekana - The green leaves of this loose-head Chinese cabbage from Japan grace any salad. The leaves ruffle and curl at the edges, and, at full size, these tender leaves extend from slim white stems that widen at the base. While a easy addition to salads, this young cabbage is crisp enough to hold its own in a stir-fry or soup, as well.


Pac Choi - Pac Choi, Bok Choy, & Pak Choi are all different spellings for the same vegetable. Whichever name you use, it's the ultimate green vegetable for stir-fries.

Tofu and Bok Choy Stir-Fry Bon Appétit | September 1998

Yield: Serves 2 1 1/2 tablespoons low-sodium soy sauce 1 tablespoon dry Sherry 1 teaspoon oriental sesame oil 1 teaspoon cornstarch 2 teaspoons vegetable oil 3 large garlic cloves, minced 1 tablespoon minced peeled fresh ginger 1/8 teaspoon dried crushed red pepper 3 1/2 cups thinly sliced trimmed bok choy 1 5-ounce can sliced water chestnuts, drained 3 green onions, cut into 1-inch pieces 10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute. 1 lb bag of garlic - Garlic keeps well if stored in a cool dark place. We also Roast Garlic and freeze it in an ice cube tray so we have some ready when we want it. ***Deerfield and Milwaukee members get garlic this week.

Oregano

Onions


Green Bell Peppers

Week 17 CSA box

In your box this week:
Leeks - Leek has a mild onion-like taste, less bitter than scallion. The taste might be described as a mixture of mild onion and cucumber, with a fresh smell similar to scallion. In its raw state, the vegetable is crunchy and firm.

Beets - With wonderful texture and an earthy, nutty flavor. They're nutritious and filling. They can be juiced, boiled, pickled, cooked in soups, mashed, sliced in salads, or roasted. Although they have the highest sugar content of all vegetables, they are very low in calories. Beet Cabbage Cole Slaw (Kohlrabi would be good in this too). Roasted Beet Salad with Beet Greens and Feta. Roasted Beet Dip

Carrots

Mesclun Mix - Dea Dia's own with Arugula, Tokyo Bekana and Baby Beet Greens

Broccoli - One of our fall favorites.

Roasted Broccoli

Serves 4. Published January 1, 2008. From Cook's Illustrated.

Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked. For Roasted Broccoli with Garlic, stir 1 tablespoon minced garlic into the olive oil before drizzling it over the broccoli.

INGREDIENTS

1large head broccoli (about 1 3/4 pounds)

3tablespoons extra virgin olive oil

1/2teaspoon table salt

1/2teaspoon sugar

Ground black pepper

Lemon wedges for serving

INSTRUCTIONS

1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.

2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer to serving dish and serve immediately with lemon wedges.

Kohlrabi - The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.

Kohlrabi Slaw

serves 2 3 medium kohlrabi, peeled, stems trimmed off, grated
1/3 purple cabbage, shredded
2 carrots, grated
1/2 red onion, grated
1/4 cup golden raisins
1 tbsp sugar
1 tsp salt
1 tbsp cider vinegar
4 tbsp chopped cilantro
1/4 cup mayonnaise (or more, if you prefer Combine all ingredients in a bowl and mix well. Chill for several hours before serving.

Tatsoi (mustard spinach) - Delicious in salads or lightly cooked like spinach.

Parsley
Havarti, Parsley, and Garlic Cheese Ball
makes about 10 ounces6 ounces of Havarti cheese
4 ounces (half a package) full-fat cream cheese
4 cloves of garlic, peeled and trimmed
1/4 cup flat-leaf parsley
1 teaspoon horseradish (optional)
Salt and pepper, to taste
1/2 cup toasted pine nutsLet the cheeses sit out at room temperature for about an hour to soften. Whir the toasted pine nuts in a small food processor briefly, just until they are cracked into smaller bits. Remove and set aside on a large plate. Blend the the garlic, parsley and horseradish to a paste in the food processor, then add the cheeses. Blend until well mixed. Taste and add salt and pepper.Let the mixture firm up the fridge then roll into a ball and coat with cracked pine nuts. Serve with whole grain crackers.

Dill

Cabbage

Salad turnips

1 lb bag of garlic - Garlic keeps well if stored in a cool dark place. We also Roast Garlic and freeze it in an ice cube tray so we have some ready when we want it. ***Grayslake and Lake Bluff pickups will get garlic this week and Deerfield and Milwaukee pickups will get garlic next week.

Dea Dia featured at Locavore Dinner

We were recently a part of a locavore dinner here at Prairie Crossing that was captured on video. What a great event!

This dinner was a way for all of us (organizers, farmers, chef, supporters) to share our local bounty together and celebrate the hard work that goes into bringing food to our tables. There was a video crew shooting the event, which now provides an opportunity for the Farm Business Development Center to better explain how we all work together in this effort.

Check out a description of the event by organized Jim Javenkoski here and the video featuring your very own farmer, Jeff!

In Your Box This Week (Week 16)

Hi all!

Hope you've had a great week, enjoying this summer-type weather! The plants are a bit confused, but soaking up the warmth and producing well. Here's what is in your box this week. Enjoy!

- Kale

- Parsnips

- Turnips

Root Vegetable Gratin

1 1/2 pounds rutabaga (about 1 small) 1 pound white turnips (about 5 medium) 3/4 pound parsnips (about 5 medium) 2 tablespoons all-purpose flour 1 1/4 cups grated Gruyère (about 5 ounces) 1 cup heavy cream 1 cup milk With a sharp knife peel rutabaga and cut into 1/8-inch-thick wedges. In a large saucepan of boiling salted water cook rutabaga until crisp-tender, 6 to 8 minutes, and transfer with a slotted spoon to a colander. Drain rutabaga and pat dry between paper towels. Peel turnips and cut into 1/8-inch-thick wedges. Cook turnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander. Drain turnips and pat dry between paper towels. Peel parsnips and cut diagonally into 1/8-inch-thick slices. Cook parsnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander. Drain parsnips and pat dry between paper towels. In a bowl toss together vegetables. Vegetables may be cooked 1 day ahead and chilled, covered. Preheat oven to 350° F. and butter a 2-quart gratin dish, about 12 by 9 by 2 inches. In gratin dish arrange one third vegetables and sprinkle with 1 tablespoon flour, 1/4 cup Gruyère, and salt and pepper to taste. Top cheese with half of remaining vegetables, remaining tablespoon flour, 1/4 cup cheese, and salt and pepper to taste. Arrange remaining vegetables over cheese and pour cream and milk over vegetables. Sprinkle remaining 3/4 cup cheese over vegetables and bake in middle of oven, covered, 30 minutes. Uncover gratin and bake until bubbling and golden, about 40 minutes more. (Gourmet | November 1996)

- Kohlrabi - A member of the brassica family, kohlrabi is crisp and refreshing in flavor. Use kohlrabi in crudités, coleslaw, kohlrabi pancakes, or the recipe that follows:

Kohlrabi and Mâche Salad (Gourmet | November 2008)

3 medium kohlrabi (2 pounds total) 1/2 small red onion 1 tablespoon fresh lemon juice 3 tablespoons olive oil 2 tablespoons drained capers 2 ounces mâche (lamb’s lettuce; 4 cups) or other small tender lettuce Equipment: an adjustable-blade slicer Peel kohlrabi. Slice very thin with slicer and put in a bowl. Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi. Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with mâche, then serve immediately. Yield: Makes 8 servings

- Hon-Tsai-Tai - This beautiful vegetable is not only is this a very tasty vegetable, but also prized in Oriental fried meat dishes. Pleasing, mild mustard taste for use raw in salads or lightly cooked in stir-fries or soups.

Slice the leaves into thin shreds before cooking them. If you're using them in a stir fry, add them early. Braising like collards would be a good application if you wanted to leave them whole. They can have a somewhat bitter taste when cooked. Consider sweet sauces or just adding a pinch of sugar for contrast.

- Tatsoi - We love this green so much that we grow it separately from our stir fry mix. Tat soi tastes like a milder version of mustard greens (sometimes called mustard spinach) and has a texture similar to bok choy. It's high in minerals, vitamins, and health-promoting antioxidants. We love to eat raw in salads or cooked like spinach and used in place ofspinach in your favorite recipe.

- Broccoli

- Red Head Lettuce

- Tomatoes

- Eggplant

- Green Pepper

- Poblano Pepper

- Jalapeño Pepper

- Basil

- Onion

- Garlic

Vacation for a farmer?

Well, we've never done this before but we're giving it a shot....we're taking a vacation during the farming season! Granted, we're going to cottage near the Indiana Dunes and it's only for a Friday & Saturday night...BUT it's a big deal for us! We've entrusted our animals to dear CSA members. Our markets are covered by our fellow farmers and crew members. Everyone is pitching in to allow us this time to be with with our extended family.

The reason this is important enough to make a blog post is because this has always been a dream of ours. There are plenty of veggie farmers who vacation in the winter. But we know a small set of farmers that take a short family vacation in the summertime. We never thought this would be possible given plants and animals generally do not take such holidays! We're not extremely busy all the time but we do collect eggs each day, feed and water animals every day and watch the weather like a hawk to time out what we should do and when.

We cherish this day-to-day routine. It keeps us connected to the land, the changes of the season and the ongoing health and well-being of our animals. But this weekend, we're going to listen to the Lake Michigan waves and rest. We'll be back Sunday (whew). :)

Week 14: Your CSA Box

It was a rainy harvest today, but very productive! Here's what is in your box & a couple of ideas of how to use it:

Red & Green Romaine Lettuce

Ground Cherries - Pictured here, these are a sweet delicacy of summer. In the same family as a tomatillo, you simply remove the husk (pinch at bottom) and fruit will peek through. Then, eat the center cherry -- orange color is ripe, and green-ish needs more time to ripen. Some describe ground cherries (or husk cherries) as somewhere between a pineapple and tomato in flavor. We can barely get them into a recipe (they are a favorite for snacking!), but if you can, use them to create a simple salsa for pork or as an addition to your salad. Enjoy!

Green Peppers

Beets

Hakeuri Turnips

Russett Potatoes

Chard (see earlier blog posts for great ideas)

Butternut Squash - These will keep for months if stored in a cool spot. This is a great recipe for Southeast Asian Squash Curry that we enjoyed this week with our squash (use your chard in place of the spinach for a CSA box meal).

Broccoli

Greens Beans (Haricot Vert or Romano/Italian Flat) - Romanos are wide and flat. Also known as Italian Green Beans, these are a little meatier than regular green beans. Use them the same way you would any other green bean or try them tossed w/ olive oil and garlic roasted in a 450 deg. oven for 15-20 min. turning once.

The Haricot Verts are long, skinny and also known as “French green beans.” When lightly cooked, haricot verts are tender, crispy, and very tasty, with a hint of sweetness. Briefly blanch them and add them to salads or as a side dish.

Chives w/flowers - Use chives as normal (sprinkle on your baked russet potatoes!). The flowers are also edible and can be sprinkled on salads or used as a garnish.

Eggplant (small amount) - We just wanted to make sure you had a chance to try eggplant before the end of our season. It was a rough year for eggplant at all of the Prairie Crossing Farms. We love eggplant grilled with garlic olive oil on a sandwich with goat cheese & tomato.