It rained all through harvest today.  That meant hauling in piles of muddy veggies to the wash station, where the real magic happened:  all that mud was triple-washed away to reveal the red, yellow, white, purple, tan, orange and green of this week’s bounty.  It sure made up for being soaked to the skin!

New this week is fennel–an edible bulb with feathery fronds that has the texture of celery but the flavor of licorice.  The white bulb can be roasted, braised or eaten raw.  The fronds can be chopped and added to salads or used as garnish.  The long, green stalks are hollow and woody and can be tossed in the compost.  Try the recipe below or look for other ways to eat this interesting veggie!

IN YOUR SHARE THIS WEEK:

Potatoes

Fennel

Summer Leeks

Tomatoes

Cauliflower OR Broccoli

Baby Carrots

Head Lettuce

Basil, Herbs, Flowers
Roasted Fennel and Potatoes--Martha Stewart

*You have about a pound of potatoes and 1 large or 2 medium-small bulbs of fennel–enough for this recipe!

2 fennel bulbs, (about 4 ounces each), trimmed
8 red potatoes, (about 1 pound), cut in half
Salt and freshly ground black pepper
1 tablespoon olive oil

Heat oven to 425 degrees. Set a heavy roasting pan in the oven, and allow to preheat for 20 minutes.  Meanwhile, cut each fennel bulb lengthwise into six wedges. Season fennel and potatoes with salt and pepper, and toss with olive oil. Remove roasting pan from oven, and place fennel and potatoes, cut side down, in hot pan. Return pan to oven, and roast vegetables for 30 minutes, without turning, until tender and golden brown. Serve immediately.

Braised Leeks, Potatoes and Cabbage–Reader’s Digest Live Longer Cookbook

2 medium leeks, halved lengthwise, sliced crosswise into 1/2 inch pieces, rinsed well                                                        4 potatoes (about a lb.), peeled and cut into 1/2 inch cubes                                                                                              1/2 cup chicken stock, broth or water                                                                                                                                   1 Tbs butter                                                                                                                                                                        3/4 tsp dill weed                                                                                                                                                                  3/4 tsp salt                                                                                                                                                                         1/4 tsp black pepper                                                                                                                                                           1/2 small head green cabbage, halved, cored and cut into 1/2 inch wide strips

In a 12 inch skillet, combine leeks, potatoes, stock, butter, dill weed, salt and pepper.  Bring to a simmer, cover and cook for 8 minutes.  Add the cabbage, cover and cook 10 minutes more or until the cabbage and potatoes are tender.

It’s been a whirlwind of weather lately–with everything from stormy rain to brutal, humid heat.  Having grown up in Alaska, though, I swore I would never, ever, EVER complain about being too hot.  Even drenched in sweat, I am grateful for the sun that chases us to the water while the greens wilt in the fields.  They seem to have recovered, and so have we.

The squash LOVE the heat, as they double overnight.  We have four summer squash varieties thriving in our fields:  “Costa Romanesca” zucchini, “Raven” zucchini, yellow crookneck squash, “Sunburst” patty pan and “Bennings Gren Tint” patty pan (oh, that was five!)  All summer squash cook quickly and are best small and tender.  I find patty pan squash (those spaceship-looking ones) to be a bit sweeter and awesome sauted in butter!  There are a million ways to cook them, but steamed or sauted are the simplest.  Toss in a little vinegar or lemon, salt and pepper and you’re done.

THIS WEEK’S CSA SHARE:

green beans

swiss chard

tomatoes

peppers (2 sweet, 2 hot)

variety of summer squash

cucumbers

head lettuce

baby carrots

herbs and flowers

Curried Coconut Green Beans from Moosewood Restaurant Celebrates

• 1/2 tsp mustard seeds (optional)
• 2 tsp oil
• 2 onions, minced (about 2 cups)
• 1 small red onion, minced
• 1 1/2 tsp ground cumin
• 1 tsp coriander
• 1 tsp salt
• 1/2 tsp turmeric
• 1/4 tsp black pepper
• 1/8 tsp cinnamon
• 1/8 tsp cayenne pepper, or red pepper flakes
• 1 lb green beans, trimmed and cut into 2 in. pieces
• 2 tsp mirin or 1 Tbs brown sugar
• 3/4 cup coconut milk

If using mustard seeds, warm the oil in a large saucepan on medium heat and saute the seeds until they begin to pop.  Add the onions and red onion and saute for 5 min. stirring often.  When the onions begin to soften, stir in the cumin, coriander, salt, turmeric, pepper, cinnamon and cayenne.  Stir constantly for 2 min.  Add the beans and mirin (or sugar) and cook for 2-3 min.  Pour in coconut milk, cover, bring to simmer and then reduce heat to med-low.  Simmer until beans are tender, about 15 minutes.  Serve hot.

Sweet and Sour Swiss Chard

• 1 bunch swiss chard, rinsed and patted dry
• 2 tsp olive oil
• 1 small yellow onion, quartered and sliced
• 1/8 cup raisins
• 1 clove garlic
• 2 Tbs vinegar
• 1 tsp sugar
• salt and pepper to taste

Slice swiss chard leaves into 1 inch strips and set aside.  Slice the stems into small pieces.  In a skillet, heat the oil over med heat.  Add onion and cook, covered for 5 minutes or until softened.  Add the swiss chard stems, raisins, garlic, vinegar, sugar, salt and pepper and cook, covered, for about 5 min.  Place leaves on top of the mixture (do not stir in), cover and cook for 2 min.  Remove from the heat and stir.

Summer bounty is upon us at last!  Tomatoes are ripening in our hoop houses, and you will see more squash and cucumbers peppering your CSA shares this week.  Many things like beans (four varieties!), carrots, tomatoes and potatoes are almost ready.  Now is the time for quick summer meals with piles of assorted veggies, either in raw salads, stir fried, roasted or steamed.  Below is my favorite steamed veggie dish, best with a heap of chopped fresh herbs.  Enjoy the sun and keep cool in the kitchen!

IN YOUR SHARE THIS WEEK:

Green Cabbage

Salad Mix

Garlic

Spring Onions

Cucumbers

Broccoli or Cauliflower

Summer Squash (a mix of Zucchini, Patty Pan and Yellow Crookneck Squashes)

Dill (and other herbs)

Fresh Flowers

MARINATED VEGETABLES–Moosewood Cookbook

Chop up a variety of vegetables into 1-2 inch pieces.  Possibilities include:  cauliflower, broccoli, carrots, mushrooms, zucchini, summer squash, pepper.  Steam over a pot of water till just tender, not mushy–usually 2-5 minutes.

Combine minced garlic, olive oil (up to 1/2 cup, depending on amount of veggies) salt, pepper and any herbs (dill, basil, chives, thyme, parsley, mint) in a large bowl.  Add the steamed veggies (they can still be hot).

Optional additions:  peas, sliced onion, scallions, cheese, tofu, olives, cherry toms

Stir in vinegar (same amount as oil) right before serving.

I did this with JUST zucchini, mint and dill and a splash of oil and vinegar–served warm.  Amazing!

CLASSIC COLESLAW–Moosewood Cookbook

Shredded cabbage–4 cups

Shredded carrots–2 large

1-2 Tablespoons cider vinegar

1-2 Tablespoons honey

pinch of celery seed

1 cup yogurt or mayonnaise (or half cup of each)

salt and pepper to taste

Optional: 1/2 cup each: minced green pepper and red onion, 2 chopped green apples

Combine all and mix well.  Chill.

Many things long awaited are slowly starting to fruit in our fields:  cucumbers, summer squash and peppers are all coming on bit by bit.  Because of this, you will get a handful of at least two of these this week, and more next week.  They will all be great in a salad!  Speaking of salads, check out this amazIng red bibb lettuce, called, “Skyphos.”  It is a beauty.  And tasty too.

Beet greens are in your share this time.  These tender, small leaves are an old favorite, easy to boil, steam or braise in a pan on the stove.  My boys enjoy them best the old fashioned way:  stems and baby beets chopped off, rinsed well, boiled for 5 minutes, drained and tossed with your favorite vinegar and a bit of salt.  Yum!

I’ve added kale again, and if you don’t have a tried-and-true recipe, find one!  We cut out the main rib and put the leaves in smoothies with a lot of fruit, bake them with oil as “kale chips,” or massage and marinate them with oil, garlic, parmesan and lemon juice for a kale salad.  A quick search of internet recipes will give you hundreds.  Kale can also be thrown in soups or enjoyed just like beet greens–although boiled for 10 minutes instead of 5.  Hope you find your “go-to” recipes for enjoying this super nutritious green.

A note about washing:  We wash ALMOST all the veggies on our farm.  We do not wash peas, beans, blueberries or basil and other herbs.  These all keep much better by NOT washing them.  Of course, we would encourage you to wash these when you get them home.  We triple-wash all greens, including salad mix, which we also spin dry.  Our general advice on whether to wash your vegetables?  Yes, wash them.  We do our best to give you clean vegetables, but it never hurts to give them one more rinse.

IN YOUR SHARE THIS WEEK:

Skyphos Bibb Lettuce

Blueberries

Beet Greens

A selection of:  Peppers, Cucumbers and/or Summer Squash

Kale (baby or full-sized)

Snap Peas

Herbs and Flowers

*Wednesday share members will get cauliflower next week!

MUSTARD-BALSAMIC VINAIGRETTE–from Eating Well

1/2 cup balsamic vinegar

1/4 cup olive oil

1/4 cup canola oil

2 Tablespoons coarse mustard

1 Tablespoon maple syrup

1 Teaspoon chopped basil

salt and pepper to taste

Combine all ingredients in a jar and shake well.  It’s easy to halve the ingredients to make a smaller amount. 

Store in fridge.

Things are buzzing along here at the farm as new crops are ready and the heat really starts to come on.  This week we have these gorgeous, candy-striped “Chioggia” beets.  An heirloom, these brightly-colored beets are sweet when roasted, boiled or grated for a raw salad. You can also eat the greens!  Also new this week are two kinds of peas:  “Sienna” shell peas and (everybody’s favorite) “Cascadia” sugar snap pea.  The fat, light-colored ones are the sugar snap.  (You can tell the difference easily when you bite into the shell.)  Sugar snaps are amazing eaten raw (with the tops snapped off, of course).  I’ve added some baby “Fordhook” swiss chard, new this week as well.  If you don’t have a tried and true recipe for chard, simply boil or steam it up lightly, drain it and add vinegar and salt.  My kids love it this simple way.  Have a great week!

In your share this week:

“Chioggia” Beets and Greens

Baby Swiss Chard

Sugar Snap and Shell Peas

Romaine Lettuce

Spring Onions

Basil

(CSA members will receive Cauliflower as it comes ready.  If you don’t get it this week, you will get it next)

Sugar Snap Pea and Radish Salad (Martha Stewart Living)

½ lb. sugar snap peas, ends trimmed, and halved crosswise if desired
* 4 radishes, sliced paper-thin
* 1 teaspoon finely grated lemon zest
* 2 tablespoons fresh lemon juice
* 1 tablespoon extra-virgin olive oil
* Coarse salt and freshly ground pepper, to taste

Method:

1. Place sugar snap peas, radishes, lemon zest, lemon juice, and oil in a serving bowl.
2. Toss well. Season with salt and pepper, and serve immediately.

Roasted Beets with Oranges and Basil Vinaigrette–Didi Emmons

• 5 small beets, cut into 4ths (no need to peel)
• 3 tablespoons olive oil
• salt and pepper to taste
• 1 seedless orange
• 2 tablespoons balsamic vinegar
• 3 tablespoons chopped basil, some whole leaves for garnish

Heat oven to 400F.  Put beets in roasting pan with 1 Tbs. of olive oil drizzled over.  Season with salt and pepper.  Bake for 35-40 minutes, or until tender.  Remove and let cool for 10 min.  Grate orange rind and  then section the orange, leaving the membranes.  In a bowl, combine the grated rind, vinegar and basil.  Whisk in the remaining oil.  Add salt and pepper.  Place beet and orange peices on a large plate and spoon on the vinaigrette.  Serve when the beets have cooled.

CRAZY GOOD FOOD!  Everything is the gardens here is growing madly–including the weeds!  At last week’s farmer’s market, a woman asked why I didn’t have beet greens.  Her question was simple enough, but her look said, “how on God’s green earth can you have no beet greens in July?!”  I felt guilty.  At least, a tiny bit of guilt.  The reason, like her question, is pretty easy.  I planted them.  They are growing.  They are not ready yet.  And also, I put them in the lower garden where we let the rain water the crops.  And I didn’t plant beet seedlings.  And weeds got in the way.  And our ph is low…and on and on I could have gone with all the farmer’s excuses.  But I simply said, “I know.  They will come soon.”  As will all good things to those who wait.  In the meantime, enjoy the broccoli.

This week’s share:

Broccoli (great when roasted with butter or oil, salt & pepper, lemon, and fresh garlic!  350 for about 20 min.)

Fresh Garlic (does not store, refrigerate, and remove tough outer skin when you cut it up)

Snow Peas

Salad Mix

Head Lettuce

Kale

“Easter Egg” Radishes

Herbs:  Mint and Parsley

Snow Peas with Pine Nuts and Mint (from SimplyRecipes)

Ingredients

• 2 Tbsp olive oil
• 1/2 pound snow peas, rinsed, dried, tips of the ends cut off, strings removed
• 1/4 cup pine nuts (could be sunflower seeds or sliced almonds)
• 1 clove garlic, minced
• 1/4 teaspoon dark sesame oil (adds a rich depth, but if not available coconut oil or olive oil will be good too… )
• 10 large mint leaves, chopped
• Dash of sea salt or soy sauce optional or to taste

Method

1 Heat olive oil in a large skillet on medium high heat. Add the snow peas, garlic, and pine nuts. Stir to coat with the oil. Cook for 1-2 minutes, stirring. You do not want to overcook the snow peas or they will get limp. They should still be a little bit crunchy.

The consistent rain lately has not been all bad, bringing with it some of the best salad weather ever.  Greens are happy, tender and sweet, and their gorgeous variety of textures and colors ensures that salad will never be boring!  This week, we are delighted to share the “Nancy” butterhead bibb.  The butterhead has thick, buttery-soft leaves that are super tender, yet strong enough to make a salad wrap.  Enjoy this week’s bounty (and try to stay dry).

In your share;

“Nancy” Butterhead Bibb Lettuce

“Blizzard” Snow Peas

Strawberries!

Napa Cabbage

Garlic Scapes

Red Lettuce OR Kale

Featured Herbs:  Cilantro & Basil

Recipes:

NAPA CABBAGE SLAW

Salt to taste

1. Put garlic scapes, basil and lemon juice in food processor with steel blade and process until scapes are very finely chopped. With Food processor running, add oil through the feed tube and process 2-3 minutes.
2. Remove lid, add nuts and or ½ cheese and process 2 minutes, then add rest of cheese and process 2-3 minutes more.
3. Serve with pasta, toss on potatoes or as a spread for crostini or as a condiment for grilled meat or fish.

Greens!  They are coming on in so many varieties and colors now, and we are so happy to have them.

This week in your share:

Pac Choi  (similar to bok choy, but greener and smaller)

Head Lettuce (red or green)

Garlic Scapes

French Breakfast/Gloriette Radishes

Salad Mix

Herbs (parsley and/or basil)

Flowers:  I’ve added Sweet Annie–a wonderful, aromatic lacy green plant.  There will be plenty of this to add to fresh cut flower bunches–which should be ready to cutting in the next couple of weeks!

The Pac Choi is tasty and versatile.  My favorite way to cook it is chopped up (leaves and stems) and sauteed in a a bit of olive oil.  Add some chopped garlic (or garlic scapes!), ginger, or pepper flakes for taste.  When the pac choi is starting to soften, add a little water and cook for a 2-3 more minutes–it doesn’t take much.  Add some soy or other seasoning and enjoy.

Garlic Scapes:  If you’ve never used them, you’re in for a treat.  Cut off the white flower bud and chop up the long stem like a scallion.  You can use it just like chopped garlic, though the flavor is a bit lighter.

For more garlic scape goodness, check out this article:

http://www.bonappetit.com/test-kitchen/ingredients/article/garlic-scapes

Have a great week!

Jess, Justin, Wilson and Ben

      New chicks are pecking away and itching to get outside.  Snow is still feet high in most places, but the sun is starting to break through.  We are excited and busy with plans for the spring, including an expanded CSA, a new farmer’s market in East Burke, VT and chickens and beef cattle on this expansive pasture!  If you need CSA information before it is posted, please feel free to contact us by phone or email.

Thanks!

Jess & Justin

(802) 535-1101

wilderfarm1809@gmail.com