Archive for June, 2014

Newsletter for June 24, 2014 (Pasta with Zucchini and Fresh Oregano)

We have summer squash and/or zucchini for everyone this week, which would go very well with the fresh oregano (see recipe below!). Besides the strawberries that everyone’s getting, the share is also full of greens…. If you’ve never tried braised kale or sautéed bok choy with scallions, this is the week to do it! You also have the choice this week to skip the early greens and take PYO vouchers for your options — a $3 voucher will get you a bit over a pound of strawberries if you pick them yourself. If the the week heats up and we have enough berries we will also make already picked pints of strawberries one of the “options”.

Berry picking

As I mentioned in the Sunday night e-mail, the picking has been a bit tough, especially in Essex, due to the cold nights and cooler days (there’s a great crop of berries — they’re just taking their time to ripen!) The ten day forecast looks promising, though, and we have some late varieties that should be ready soon. Call first, especially if it’s the weekend, but there should be plenty of great picking in the near future in both Essex and Colchester!

Bread

The bread this week will by Cyrus Pringle on Tuesday, and Ciabatta on Wednesday and Thursday. This is the last week you can add bread onto your share if you haven’t already!

Bok choy

We gave out a variety of baby bok choy last week, and this week we’ll have the more typical large white bok choy with dark green leaves. I love to sauté either variety with scallions and Asian flavors (soy or fish sauce, sesame oil, garlic, red pepper flakes). Check out these healthy bok choy recipes from Eating Well magazine for more ideas.

Kale

Kale is actually a really versatile vegetable — you can add it to a spicy sausage and potato soup, turn it into salty “chips”, make a healthy kale salad with seeds and dried fruit, or cook it in stock until it’s no longer even the slightest bit tough or chewy. I’m sure I’ve linked to it before, but my favorite kale recipe (and a great one for people who are new to kale’s charms) is this one for braised kale from The Food Network:

Zucchini and Summer Squash

Zucchini and summer squash are delicious sliced lengthwise and grilled. You can also slice either type of squash lengthwise and brown the slices in butter over high heat and then top with a little bit of parmesan (this makes a great breakfast with an over-easy egg and some slices of tomato). Both types of squash also taste fantastic in pasta dishes, like this one:

Pasta with Zucchini and Oregano

(From Epicurious.com)

 

  • 1 pound campanelle (trumpet-shaped pasta) or orecchiette (little ear-shaped pasta)
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 pounds zucchini, trimmed, cut into 1/3-inch-thick slices
  • 6 garlic cloves, chopped
  • 2 tablespoons chopped fresh oregano
  • 1/2 cup grated pecorino cheese, plus additional for sprinkling

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.

Heat 2 tablespoons oil in heavy large skillet over high heat. Add zucchini; sauté until tender and beginning to brown, about 8 minutes. Mix in garlic and oregano; remove from heat. Add the remaining oil to the pasta along with the zucchini-garlic mixture and toss, then add reserved pasta cooking liquid by 1/4 cupfuls as needed to moisten. Add 1/2 cup cheese; stir until melted. Transfer to large bowl. Serve, passing additional cheese for sprinkling.

This Week’s Produce

Single Share:

 

1 quart strawberries or $ PYO voucher

1 head lettuce or 1 bunch oregano or mint

1 lb zucchini (may be replaced by summer squash)

 

Choose 2 options:

 

1 large bok choy

1 bunch kale

1 head lettuce

1 bunch scallions (may be replaced by radishes)

$3 PYO voucher

Possibly: swiss chard

Possibly: pint of strawberries

 

Small Share:

 

1 quart strawberries or $ PYO voucher

1 head lettuce

1 bunch oregano or mint

1.5 lb zucchini (may be replaced by summer squash)

 

Choose 3 options:

 

1 large bok choy

1 bunch kale

1 head lettuce

1 bunch scallions (may be replaced by radishes)

$3 PYO voucher

Possibly: swiss chard

Possibly: pint of strawberries

 

Large Share

 

2 quarts strawberries

1 head lettuce

1 bunch beet greens (or 1 extra head lettuce)

2 bunches oregano or mint

2 lbs zucchini (may be replaced by summer squash)

 

Choose 4 options:

 

1 large bok choy

1 bunch kale

1 head lettuce

1 bunch scallions (may be replaced by radishes)

$3 PYO voucher

Possibly: swiss chard

Possibly: pint of strawberries

 

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Newsletter for June 17th, 2014 (Strawberry Rhubarb Smoothie)

Newsletter for June 17th, 2014

We planted lots of quick-growing vegetables like bok choy, radishes, greens, and kohlrabi this spring with the CSA in mind. Luckily for us, everything worked out as planned, and it’s all ready for the first week! Fans of more mainstream veggies (zucchini, peas, beans, corn) have no fear — they’ll be ready soon. We should also have chard, kale, and scallions next week, as well as the option to choose berries OR a PYO voucher.

Pick-Your-Own Strawberries

We hope to open the pick-your own fields late in the week, although, like everything else, it all depends on the weather. We like to have plenty of berries in the field when we open, so we generally wait until the season’s in full swing. The strawberries started late this year, due to the cold April, but it’s looking like it’s going to be a fantastic season!

Kohlrabi

Kohlrabi is a sweet little turnip-y vegetable that can be sliced and eaten raw in a salad, or cooked in any variety of ways — steamed, mashed roasted, boiled…. Kohlrabi root tastes like broccoli, and the often overlooked leaves are delicious braised, sautéed, and in soups. For all sorts of ideas for using kohlrabi check out http://www.huffingtonpost.com/2012/06/15/kohlrabi-recipes_n_1597114.html#slide=1097731

Recipes

I’ll include a recipe or two in the weekly newsletter, and will try to link to recipes and recipe ideas online. CSA members also often share links on the CSA Facebook page (https://www.facebook.com/pages/Paul-Mazzas-CSA/121490184558673). Another wonderful resourse for recipes is the fantastic Yankee Kitchen Ninja blog (http://www.yankeekitchenninja.com/). Jericho resident Jules has a weekly “CSA rescue” section in which she gives the reader all sorts of great recipes for items that they might find in their CSA share and not know what to do with. She’s covered chives, rhubarb, and radishes so far this year, and in the past she’s given out great recipe ideas for kohlrabi and bok choy. She even takes requests!

Strawberry Rhubarb Smoothie

Instead of the typical strawberry rhubarb pie or crisp, I thought it might be fun to include a recipe for a strawberry rhubarb smoothie this season. Most of the recipes online use raw rhubarb, which is fine, but the when I tried them they didn’t have that wonderful cooked rhubarb taste that most people associate with strawberry rhubarb pie. So I decided to try combining a cooked rhubarb sauce, frozen berries, and a little plain yogurt and juice. Completely delicious! You can also freeze your rhubarb sauce in an ice cube tray and use a few cubes of frozen rhubarb and fresh berries in your smoothie.The trick is to make sure about half of your fruit is frozen so your smoothie will be thick and frosty, but will still blend without too much trouble.

Rhubarb Sauce:

Combine 1 lb chopped rhubarb, ⅓ cup sugar (or other sweetener), and just a few tablespoons of water (to keep everything from burning) in a saucepan. Cook over medium-high heat, stirring often, until you get a sauce (about 10 minutes). Add some more sugar to taste if the sauce is too sour for you. That’s it! You can add this sauce to yogurt or ice cream, or use it in this smoothie. The sauce will keep for up to 2 weeks in the fridge.

For 1 smoothie (can be doubled)

Puree the following ingredients in a blender until smooth:

5-6 frozen strawberries

1/3 cup rhubarb sauce

1/4 cup plain yogurt

1/8-1/4 cup juice or water (cranberry or pomegranate juice is good if you have it)

You can also add half a ripe banana to bulk the smoothie up, but I like it just as is. Tastes like summer!

This Week’s Produce

Small Shares:
1 quart strawberries
1 lb rhubarb
fresh chives or mint
1 head lettuce
1 bunch radishes (or 1 extra head lettuce)
Choose 2 options:
Bok choy
I bunch kohlrabi
1 bunch arugula
1 bunch mixed young lettuce
Single Shares:
1 pint strawberries
1 lb rhubarb
fresh chives or mint or radishes
1 head lettuce
Choose 2 options:
Bok choy
I bunch kohlrabi
1 bunch arugula
1 bunch mixed young lettuce
Large Share:
2 quarts strawberries
1.5 lbs rhubarb
fresh chives or mint
2 heads lettuce
1 bunch radishes
Choose 3 options:
Bok choy
I bunch kohlrabi
1 bunch arugula
1 bunch mixed young lettuce

 

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