West Hartford CSA Pick-Up Week 5July 12, 2012 at 11:27 am | Posted in Uncategorized | 1 Comment
For Adamah fellows, step one of preparing shabbat dinner is riding to the field and harvesting veggies. Below, Nadav heads back up to the house with kale and collards on Friday afternoon.
We feel honored to accomplish step one of so many of your meals and we hope you’ve been enjoying the fruits of our labor. Thanks!
If you didn’t get a chance to experience the shapes and colors of the farm during our incredibly successful Farm Day last Sunday, don’t worry. You can get a sense of the experience by gazing at these farm fresh raspberries, or join us in the fall for our Farm Day and Energy Fair.
Kale This is a curly variety whose name, “Winterbor”, describes a time very unlike the present. Make it into kale chips, soups, salads, stir-fries or juice… the possibilities are endless.
Swiss Chard This rainbow chard is in the same family as beets and spinach. It has a very similar flavor and is absolutely stunning to look at. It goes well with goat cheese so dairy share members can keep that in mind.
Cabbage Large shares are getting another head of savoy cabbage and of regular green cabbage this week. Small shares get to try the savoy.
Broccoli More green monsters for everyone!
Garlic Scapes This is the last of them!
Raddichio Woah, the Adamah CSA just got super gourmet. Raddichio is a type of chicory. It can be eaten raw in salad or cooked to mellow out its flavor which is pleasantly spicy and bitter. Try quartering it and throwing it on the grill or roasting it in the oven.
Cucumbers The deer made a meal out of our slicing cucumber plants this year. They left most of the pickling cukes in tact but really went to town on the varieties we grew for the CSA. As soon as the problem occurred, we planted another succession but until those come in, we are sharing our pickling variety with you. We let them get a little bigger than the size we normally harvest them at for pickles because they taste better on salads and sandwiches that way.
Basil Pesto time!
Cilantro We bring this cilantro to you with the roots still on to maintain storage capacity. Try it in beans or, if you are one of those people genetically predisposed to hate its flavor, share it with a friend.