West Hartford CSA Pick-Up Week 3

June 28, 2012 at 3:05 pm | Posted in CSA's, harvest notes | 1 Comment

The cabbage family, also called brassica or crucifer, makes a strong showing this time of year. Kale, collards, broccoli, cabbage, kohlrabi, mustard greens, turnips, radishes and bok choi are all distant relatives, descended from a common ancestor and bred for different attributes. Kohlrabi is bred for the bulb, broccoli for the bud and kale for the leaves. Brassicas are super foods high in vitamins, especially vitamin c, and show signs of protecting people from cancer.

Harvest Notes

Collards These large, flat, dark green leaves are traditionally cooked for a long time in the south. I love to eat them thrown into a soup, steamed or even rapped raw around some chopped sweet and sour root veggies like carrots or beets.

Scallions This is the last of these spring onions.

Chinese Cabbage (Also called Napa Cabbage) This crispy cabbage is yummy raw, stir-fried or sauteed. I made a salad on Monday with Chinese cabbage sliced thin and marinated in sesame oil, soy sauce, rice vinegar, scallions and hot pepper.

Salad Mix A triple washed mix of baby lettuce, baby beet greens and baby mustards, this is pretty fancy stuff.

Broccoli The season’s first broccoli is here!

Carrots The carrots have gotten older and bigger! We decided to remove the greens and give them out by the pound. Some of the carrots have been damaged by the carrot rust fly. If you see any black spots on the roots, you can just cut that part of the carrot off and eat the rest- a small price to pay for having organic carrots that are never sprayed with chemicals!

Lettuce Heads Everyone is getting a head of romaine lettuce this week. These are quite crispy and crunchy. Large shares are also getting a head of pannise lettuce which has a softer, creamier texture that is more like a butterhead.

Beets (large shares only) Some of these beets are standard round, red beets. Others are called “cylindra” beets and they grow in a cylindrical shape that produces more even slices when cooked. Don’t forget that the leaves are yummy as well as the roots! Cook them like swiss chard.

Cucumbers (large shares only) These are early cucumbers that we grew in our high tunnel! We built an unheated greenhouse last fall in which to grow early cucumbers, mainly for pickles but we were able to spare a few from the pickle barrels this week for large shares.

Want to follow us throughout the week? Get extra recipe ideas and gorgeous photos in real time. Check us out on twitter or instagram – just search @adamahfarm.

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West Hartford CSA Pick-Up Week 2

June 21, 2012 at 2:17 pm | Posted in community, CSA's, food, harvest notes | 1 Comment

Harvest Notes

Kale Today at lunch I had some steamed kale with golden raisins. Yummm. This week’s kale variety is called Red Russian. Kale is a super food and super easy to cook once you get the hang of it. Toss it into soup, salad, stir-fry or roast it into kale chips.

Garlic Scapes Garlic plants send up a flower stalk (the scape) about a month before the bulbs are ready for harvest. We remove the scape so that the plant will put more energy into making a beautiful big bulb. Conveniently, the scape happens to be delicious. It is somewhat milder than garlic. Yesterday, Chef Neff chopped it into inch long pieces and then grilled it with chick peas and mushrooms for lunch in the Isabella Freedman dining hall. Garlic scape pesto is another delicious option.

Bok Choi Keep the stir-fries coming!

Salad Mix A triple washed mix of baby lettuce, baby beet greens and baby mustards, this is pretty fancy stuff.

Spinach These are big leaves, probably best for cooking. The color is as incredible as the taste.

Turnips This week’s turnips seem to taste spicier raw than last weeks’. They are still super juicy and don’t forget, the greens are yummy cooking greens!

Carrots These young carrots are incredibly tender. Carrot tops are a bit bitter but they are packed with nutrition so, unless you have a very hungry pet bunny, you might want to try using them. Some ideas include making them into soup stock or juicing them. Check out some info on carrot tops here: http://www.carrotmuseum.co.uk/carrotops.html#leaves. You may find some black spots on your carrots. This is insect damage from the carrot rust fly. You can just cut that bit out and the rest of the carrot will be delicious!

Kohlrabi It may look like an alien but it is delicious! Kohlrabi tastes and crunches a lot like a broccoli stem but it is juicier. You can roast it or sautee in addition to eating it on salads or just plain jane style.

Lettuce Heads There are two different kinds of lettuce heads that you can choose between. One of them is the green leaf lettuce you got last week. The other is a butterhead. Butterhead leaves have a soft, creamy texture and make a kind of head by folding over on each other.

West Hartford CSA – Week 1 June 14th

June 13, 2012 at 8:57 pm | Posted in CSA's, harvest notes | 2 Comments

Scallions!

Share Sizes

Now that we are offering both large and small shares, we ask for your extra careful attention at pick-up. Please check the white boards and only take the quantity or bunch size that your share is designated. Large shares will usually (but not always) get more of each item, whether it is weighed, bunched or counted. There will often be one or two items that large shares receive and small shares do not. Large share bunches will always have tan rubber bands and small share bunches will have colored rubber bands.

Harvest Notes

Not sure you can eat all the greens this week? Wish you had had some a month ago when you were still eating canned spinach and iceburg lettuce? Consider freezing some so that next April you can enjoy farm produce! Check out some tips here http://pickyourown.org/freezing_greens.htm

 

Bok Choi (left) , Mint (right)

 

Bok Choi– Under this afternoon’s hot sun, Sasha, a summer Adamah fellow munched on a raw leaf of bok choi. She pronounced “Who needs to drink water when you can just eat juicy bok choi?!” My favorite bok choi recipe is simple. I stir it into a little hot sesame oil in a wok or frying pan. I add a splash of soy sauce, rice vinegar and hot pepper flakes and dinner is ready!

 

 

 

Scallions (see smiling photo above)– Oh, yeah, and I might add a few scallions to the bok choi stir fry. These sturdy “spring onions” are great raw or cooked.

Turnips– Thanks to some diligent thinning by the spring Adamah fellows, we grew amazingly large turnips! These are so good raw that I slice them up to top a green salad, cut them into sticks for dipping, or I just bite right into them like an apple. You can try roasting or sauteing them as well. Yes, they are tender and juicy, but thats not al! The greens are incredibly delicious! I had a heaping serving in my adzuki bean soup last night.

 

Two Star Lettuce Heads

Lettuce Heads– This is a green leaf variety called two-star. It is pretty straight-forward, crispy and delicious.

 

Arugula

 

Arugula– This has a zing to it! Check out the Jewish Local Greens recipes here.

Mint– We know that you got a lot of mint in your shares last year after the flood. We thought you might be missing it in your tea, pasta or yogurt so we picked bunches for this very first week!

Salad Mix– These mesclun greens are a mix of baby lettuces and mustard greens. This is no humdrum salad, some of the mustards are spicy (in a mustard kind of way) and all of the greens are quite ornate.

 

 

Radishes

 

 

Radishes (large shares only)– So pretty and pink. I like them in tacos, on green salads, made into a slaw, sliced into sticks for dipping, or stir-fried (perhaps with some fresh bok choi!)

 

 

 

 

Broccoli Raab (large shares only)– Here is a long-ish story about how I fell in love with broccoli raab:

My sister lived in Thailand for a year and I had the opportunity to go visit her. While there, I went to visit some organic farms to learn and observe. In my travels I spent a few days with a Hmong family on their remote farm in the mountains of northwest Thailand. Every day we would walk from their village, down a steep slope into the valley where we weeded their pea crop by hand. Scattered throughout the peas were broccoli raab plants and before we went back up the mountain to break for breakfast, lunch or dinner, the oldest sister, Banda, would harvest a few plants of broccoli raab. She would then rip a banana leaf off of a banana tree and use it as packaging to wrap up the broccoli raab. Up we would go to stir-fry it in the wok over an open fire. The taste of those meals, each exactly the same as the last and the next, was like heaven. I wasn’t sure if I was just so grateful to be lovingly taken care of in such a distant land, or if the broccoli raab was really that good.

A few days ago I made a broccoli raab stir-fry off of our crop. The taste was better than the best broccoli I’ve ever had. It is sweet and rich and complicated and amazing. Since then I have put it in lentil soup and eaten it raw, chopped up small, on toast. I hope you have as much fun with it as I have!

Welcome to our Farm!

If you look closely this Thursday afternoon outside the Mandell JCC, the Adamah veggies will tell you a story. After a spring of good weather, the bok choi will wear smiles in the form of broad dark green leaves. The cheeks of the radishes will blush a rosy pink in gratitude for the team of young farmers who kept their bed weed-free while they plumped out. We will tell you all about the farm through newsletters, blog posts and in person at our monthly markets (see schedule here). In addition, we hope that when you look down at a fresh plate of salad greens or gaze deeply into a shmear of creamy chevre, you notice what those colors and textures say about how healthy and dynamic our farm ecosystem is.

At Adamah we have the incredible opportunity to team up with the sun, the rain, the soil and each other to build community through the incredible work of producing food. Fellows of the Adamah program (learn more here) are the engines behind the farm fresh food you will eat all season. From all corners of the country, they come to Adamah to learn the power that useful, physical, ecologically responsible work has to enrich their spirits and their future as conscientious leaders.

By joining our CSA you have become members of our community and we hope that our products cultivate your souls as they do ours. We are so grateful that our joyful hard work culminates in feeding such nutritious food to local families. By jumping in so willingly with our farm, you have truly made an incredible choice to keep your food dollars local and to create a safer and more just way of eating. We promise that your health, wallets and taste buds will be all the better for it!

There may be moments along this journey when you ask yourself, “What in the world am I supposed to do with kohlrabi?” or, “Is my child really going to eat the kimchi I put in her lunch box?” We thank you in advance for rising to the challenge of those moments, for sharing your recipes with one another, and for joining an historic march toward a better food system. We look forward to meeting all of you and to sharing our story on your breakfast, lunch and dinner plates!

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