Get your galoshes.
Well, we're not really singing in the rain anymore. 5 inches of rain since Friday- so much water! We are thankful for our raised beds and our rain boots! Now we're just hoping for a few dry days so we can get back in the fields and so that the little roots on all our plants have a chance to dry out.
In the meantime...we're still harvesting and seeding! The beat goes on.
Here are some pics from the few sunny days last week.
Natalie hoeing in the flower beds - did you know that flower bouquets will be available to purchase at the CSA pick up? So exciting!
potatoes!
a nice sunny farmscape.
We're looking forward to seeing you all tomorrow!
Here's what in the share:
kale
collards
swiss chard
head lettuce
escarole
broccoli
chinese cabbage
radishes
hakurei turnips
kohlrabi
arugula
asian greens
pea shoots
salad mix
summer squash
broccoli raab
garlic scapes!! - these are the flower of the garlic plant and you can use them just like garlic. they're even great on the grill.
Outta the rain and into the kitchen!!
KOHLRABI & APPLE SLAW with CREAMY COLESLAW DRESSING
Hands-on time: 25 minutes
Time to table: 25 minutes
Makes 4 cups, easily adapted for less
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.
Still wondering about kohlrabi? Check out this blog entry from the NYTimes: http://well.blogs.nytimes.com/2012/03/09/discovering-kohlrabi-its-a-vegetable/
Collard Greens Recipe
- 5 minutes
- 20 minutes
We use bacon fat here primarily for flavor. Bacon fat provides an excellent balance to the natural bitter of the collard greens. That said, you can easily skip the bacon fat and just use a little more olive oil.
Ingredients
- 2 lbs collard greens, tough stems discarded, leaves chopped
- 2 Tbsp medium onion, chopped
- 1 large garlic clove, minced
- 2 teaspoons bacon fat
- 1 Tbsp olive oil
- 2 Tbsp dark sesame oil (Dynasty or comparable)
- Chili pepper flakes, a pinch
- Salt, a couple pinches
- Sugar, a couple pinches
Method
1 Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat. Sauté onion until transparent, a couple of mintues. Add garlic and and cook until fragrant, about 30 seconds.
2 Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes. (Note that young collard greens will cook up relatively quickly. Older greens may take upwards of 45 minutes to tenderize.)
If you want, serve with barbecue sauce.
Yield: Serves 4.
Garlic Scape Pesto!
"Garlic scapes help make an easy, fragrant pesto that can be spread on bread or crackers, put on pasta, used with fish, and as a substitute for garlic, onion, or scallions! "
Ingredients:
1 pound garlic scapes, cut into 2-inch
pieces
1 1/4 cups grated Parmesan cheese
1 cup olive oil
1 tablespoon lemon juice
ground black pepper to taste
Directions:
1. Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.
yum yum.
See ya'll tomorrow.