Newsletter for June 7 (Kale Salad with Sunflower Seeds and Cherries, Chive Viniagrette)

Even after a VERY busy 4th of July weekend we still have tons of strawberries to pick in Essex — we have late varieties that are just starting, and with the warm days they are ripening fast! We don’t have any more pick-your-own strawberries in Colchester, but we do have PYO raspberries at both locations and blueberries at the Colchester location. Shawn put a coupon for a discount on PYO strawberries on the farm facebook page and I’ve included one at the bottom of this newsletter. You can print the coupon out or just show the cashier on your phone.

For the share this week we have more strawberries, plus sugar snap peas, squash, chives, and lots of options. It would be a good week to make a zucchini and snap pea stir-fry (great with beef or tofu), or to finally make a strawberry-rhubarb pie or crisp if you haven’t yet (this is probably the last week for the strawberries and the rhubarb). You could also make a maple-chive vinaigrette (see recipe below) and put it on a salad of lettuce, chopped sugar snap peas, and thinly sliced purple top turnip or kohlrabi.

Kale

The kale has been growing slowly this year, like everything else, due to the wet weather. Because of this the leaves and bunches will be a bit on the small side. Young kale is great sauteed with olive oil and garlic, or chopped up and made into a kale salad. One of the nice things about young kale is that the center rib isn’t too tough so there’s no need to cut it out.

Kale Salad with Sunflower Seeds and Cherries

(Adapted from Cooking Light)

1 1/2 tablespoons cider vinegar

1 tablespoon olive oil

1 teaspoon Dijon mustard

1 teaspoon honey

1/4 teaspoon kosher salt

1/4 teaspoon pepper

1 small bunch young kale, chopped into ribbons

1/4 cup dried cherries

1/4 cup sliced red onion

2 tablespoons sunflower seed

Combine vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a large bowl. Add kale, dried cherries, onion, and sunflower seeds; toss.

Turnips

I am hopefully that we will have enough turnips to offer them as an option this week. Purple top turnips (or young rutabagas, which we might have as well) can be sliced and steamed, boiled and then mashed, or cut into fries and roasted, with or without other root vegetables. When they are small and fresh, though, they’re best raw. A great way to enjoy them is to slice them thinly and used atop a green salad along with a simple dressing like the vinaigrette below:

Chive Vinaigrette

2 tsp. maple syrup

2 tsp. dijon mustard

4 tbsp red wine vinegar or fresh lemon juice

½ cup extra virgin olive oil

1 bunch of chives, chopped

salt and pepper

Put all ingredients in a mason jar with a top. Shake well.

You can store the dressing in the jar for a week or so. Just shake before using.

(This method is very easy but makes a slightly thinner dressing than the method of slowly whisking the oil into the other ingredients to emulsify. You can do it that way too!)

Raspberries

Although we did get picked out in Essex on Friday due to the record number of people who came out to pick, there are still plenty of PYO raspberries in Essex and Colchester (they just take a day to ripen). As you probably know if you’ve picked or bought raspberries this year, you need to use them quickly. They have been starting to mold less than a day after being picked, so you really want to use them or freeze them within 24 hours. To freeze raspberries just wash them, spread them out on a baking sheet, and then freeze until hard. Then put the frozen raspberries in a freezer-proof bag. You can use the frozen berries in smoothies, baked goods (pancakes with frozen raspberries are great), or jam.

Single Share

1 quart strawberries

1 pint sugar snap peas

1 squash (will be either zucchini or summer squash)

1 bunch chives or 1 extra squash

Choose 2 options:

1 head lettuce

1 bunch kale

1 lb rhubarb

1 $3 PYO voucher

Possible: purple top turnips, ½ pint raspberries, bok choy, kohlrabi, extra squash (will try to have at least 2 of these).

Small Share:

1 quart strawberries

1 pint sugar snap peas

1+ lb squash (will be either zucchini or summer squash)

1 bunch chives or 1 extra squash

Choose 3 options:

1 head lettuce

1 bunch kale

1 lb rhubarb

1 $3 PYO voucher

Possible: purple top turnips, ½ pint raspberries, bok choy, kohlrabi, extra squash (will try to have at least 2 of these).

Large Share:

2 quarts strawberries

2 pints sugar snap peas

1+ lb squash (will be either zucchini or summer squash)

1 bunch chives or 1 extra squash

1 bunch scallions

Choose 3 options:

1 head lettuce

1 bunch kale

1 lb rhubarb

1 $3 PYO voucher

Possible: purple top turnips, ½ pint raspberries, bok choy, kohlrabi, extra squash (will try to have at least 2 of these).

 

____________________________________________________________________________

Now through 7/10

Pick 10 Lbs of strawberries or more(approx. 1 full PYO tray) and save .25 per lb!

Please present this coupon or show your phone to receive discount

____________________________________________________________________________

 

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