West Hartford CSA Pickup – July 2nd

July 2, 2015 at 12:05 pm | Posted in Uncategorized | Leave a comment
DSC_0039

Garlic Scapes, Kale, Zucchini, Stir-fry with Rice

Harvest Notes July 2nd 2015

Kohlrabi It may look like an alien from outer space but it is actually a very simple vegetable to eat. Use the leaves like kale and peel the bulb, then slice it for a raw salad or cook it like you would a broccoli stem. The Adamah fellows have been eating it raw with tahini and lemon juice. You may want to store the leaves in a seperate bag from the bulb as the bulb will store for months but the greens need to be used within a week.

Summer Squash The variety this week is a light green Mediterranean zucchini. The skin scars easily when bumped, which is why you can only find it fresh from the farm rather than shipped to a grocery store. You can expect plenty more squash throughout the season.

Salad Turnips (also called Hakurai Turnips) and Greens Unlike the storage turnips that many people are used to, these are very juicy and delicious raw. Try them as a snack on their own, on salad, as a conduit for hummus or dip, roasted, or sauteed. Slice right before eating as they take on some bitterness if you cut them before storing in the fridge. The greens are also delicious and a bit spicy raw or cooked. This is the last of the turnips until fall.

Garlic Scapes Use these garlic plant flower stalks in place of garlic in any recipe when chopped small or sautee them like a garlicky green bean. These store well and we’ll be distributing them for several weeks so you may want to stock up to make a big batch of scape pesto.

Napa Cabbage These crisp heads are delicious when sliced thin for raw salads or slaws, perhaps with kohlrabi, scapes, turnips, and a sesame-basil dressing. You can also use in stir-fry as you would bok choi.

Broccoli The first of the season! In addition to the broccoli head itself, the leaves are delicious when used just as you would kale and the stems cook up nicely.

Curly Kale Store kale in a bag in the fridge just like all of your greens. Try making kale chips by oiling the leaves and roasting them in the oven or simply steam the leaves lightly with garlic scapes for an easy side dish.

Basil I recommend putting the stems of the basil in water on your kitchen counter until you are ready to use it. That will give you an aromatic vase of beautiful greens and keep your basil fresh for cooking. When basil goes in the the refrigerator wet, it turns black and thus you’ll notice some mud on the leaves as we haven’t washed it.

Snow Peas Stir-fry these lightly or eat them raw in salad. You can also steam them and add to miso soup or eat with rice. A friend made sushi the other night with sliced snow peas and napa cabbage as the filling.

Romaine Lettuce Head These heads are big, crisp, and crunchy!

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(7-14 days)

LONG STORAGE LIFE

(2-6 wks)

STORE IN FRIDGE IN BAG

STORE ON COUNTER

FREEZES WELL

Lettuce

*

*

Kohlrabi Bulb

*

*

Kohlrabi Greens

*

*

*

Turnips

*

*

Turnip Greens

*

*

*

Basil

*

*

Kale

*

*

*

Summer Squash

*

*

*

Broccoli

*

*

*

Garlic Scapes

*

*

*

Snow Peas

*

*

*

Napa Cabbage

*

*

West Hartford Pick Up – June 25th

June 25, 2015 at 12:31 pm | Posted in Uncategorized | Leave a comment
June 2015 Jack

Tending tomatoes two weeks ago. They are already twice as big. Cherry tomatoes aren’t far off from harvest!

Harvest Notes June 25th 2015

Kohlrabi It may look like an alien from outer space but it is actually a very simple vegetable to eat. Use the leaves like kale and peel the bulb, then slice it for a raw salad cook it like you would a broccoli stem. This week the Adamah fellows have been eating it raw with tahini and lemon juice. You may want to store the leaves in a seperate bag from the bulb as the bulb will store for months. We will probably have enough to give these out again next week.

Persian Cucumbers This variety has smooth skin and small seeds and we think it is particularly delicious! Store them dry in a bag in the fridge to ensure they stay crisp.

Summer Squash The first of the season! There are two varieties here- a dark green, standard zucchini and a light green specialty summer squash. There will be plenty of opportunity to try all the kinds we grow throughout the season.

Salad Turnips (also called Hakurai Turnips) and Greens Unlike the storage turnips that many people are used to, these are very juicy and delicious raw. Try them as a snack on their own, on salad, as a conduit for hummus or dip, roasted, or sauteed. The greens are also delicious and a bit spicy raw or cooked.

Garlic Scapes Use these garlic plant flower stalks in place of garlic in any recipe when chopped small or sautee them like a garlicky green bean. These store well and we’ll be distributing them for several weeks so you may want to stock up to make a big batch of scape pesto.

Rainbow Chard Use these cooking greens in any dish you might otherwise use spinach for- breakfast eggs, quiche, casserole, soup, dip, or even spanikopita if you have a fancy potluck to attend.

Cilantro This herb goes well with bean dishes and curries. It can also be made into a fresh tasting salad dressing. Want to save it for salsa season? Chop it up and freeze it in a paste.

Salad Mix This week the salad has more arugula and baby beet greens than it did the previous two weeks so it will taste a little different.

Romaine Lettuce Head After last week’s speckled heirloom romaine, this more standard green variety would be boring if it weren’t so big, crisp, and crunchy!

Green Lettuce Head This oak leaved variety is creamy, a little like a butterhead.

Lavender Enjoy this arromatic herb as a fresh potpourri by putting the stems in a fresh vase of water; dry it by simply hanging it in a well ventilated space for a few weeks, perhaps even from the rear view mirror of your car; or look up a baking recipe such as lavender shortbread.

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(7-14 days)

LONG STORAGE LIFE

(2-6 wks)

STORE IN FRIDGE IN BAG

STORE ON COUNTER

FREEZES WELL

Lettuce

*

*

Kohlrabi Bulb

*

*

Kohlrabi Greens

*

*

*

Turnips

*

*

Turnip Greens

*

*

*

Lavender

*

*

Chard

*

*

*

Summer Squash

*

*

*

Cilantro

*

*

*

Garlic Scapes

*

*

*

Salad Mix

*

*

Cucumbers

*

*

West Hartford CSA Pickup 6/18

June 18, 2015 at 12:59 pm | Posted in Uncategorized | Leave a comment

 

photo 3-3

Harvest Notes June 18th 2015

Salad Mix This ready-to-eat, triple-washed mix of baby lettuce and baby mustards is as convenient as it is nutritious. Some of the greens have a sharp bite and others are much more mild.

Romaine Lettuce Heads This crisp heirloom variety that has been maintained for generations because of its incredible taste and gorgeous red speckled leaves.

Butterhead Lettuce Heads Butterheads are a type of lettuce whose leaves fold in on themselves like a cabbage, blanching the inside white. As their namesake makes clear, their texture is supple rather than crisp like a romaine and their flavor is not bitter at all. Their tenderness makes them difficult to ship across the country so they are an uncommon, fresh delicacy unique to local markets. This week we have a green heirloom variety.

Lavender Enjoy this arromatic herb as a fresh potpourri by putting the stems in a fresh vase of water; dry it by simply hanging it in a well ventilated space for a few weeks, perhaps even from the rear view mirror of your car; or look up a baking recipe such as lavender shortbread.

Rainbow Chard Use these cooking greens in any dish you might otherwise use spinach for- breakfast eggs, quiche, casserole, soup, dip, or even spanikopita if you have a fancy potluck to attend.

Bok Choi If I have Adamah kimchi on hand, I simply sautee or steam the bok choi and then mix in an equal amount of raw kimchi, which adds plenty of seasoning on its own. Otherwise, I stir-fry the bok choi with scallions, soy sauce, rice vinegar, ginger, and red pepper flakes from cayenne peppers I dried last season- served over brown rice or rice noodles. I’ve also made delicious raw salads by marinating bok choi in the same ingredients as the stir-fry described above.

Persian Cucumbers So early?! We are growing a quick-to-fruit variety in one of our greenhouses and are excited to give out some salad topping for all those greens. This variety has smooth skin and small seeds and we think it is particularly delicious! Store them in a bag in the fridge to ensure they stay crisp.

Scallions Try these in stir-fry, salad, or most any scenario in which you would otherwise use onions. Remove the roots of the scallions and use the rest- both white bit and greens.

Cilantro This herb goes well with bean dishes and curries. It can also be made into a fresh tasting salad dressing. Want to save it for salsa season? Chop it up and freeze it in a paste.

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(4-10 days)

LONG STORAGE LIFE

(2-6 wks)

STORE IN FRIDGE IN BAG

STORE ON COUNTER

FREEZES WELL

Lettuce

*

*

Lavender

*

*

Chard

*

*

*

Cilantro

*

*

*

Bok Choi

*

*

*

Scallions

*

*

*

Salad Mix

*

*

Cucumbers

*

*

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