Sunday, June 30, 2013

June 30th Newsletter

Dear CSAers,

       Love it or hate it, Cherry Festival week is upon us once again. We hope that you enjoy the festival with your family and friends. Rather wolfing down a cherry pie or racing down the Old Mission Peninsula, take some time to appreciate how the cherry industry has made our region so unique. When not working as a dietician or weeding her garden, my mom also volunteers as the Cherry Industry Liaison for the Cherry Festival Board of Governors. She believes that it is important to represent the cherry farming community seeing as the mission of Cherry Festival is to celebrate and promote cherries.
     The downside of festival week is all of the traffic. Hopefully your bins save you a trip to the grocery store this week! This week's line-up:

  • Strawberries
  • Lettuce
  • Lettuce Mix
  • White Turnips
  • Bok Choi/ Broccoli
  • Snow Peas
  • Sugar Snap Peas
  • Parsley

Beyond the Bin
  • Maple Syrup - $8.00
  • Strawberries - $3.50
  • Radishes - $2.00
  • Rhubarb - $2.00
     A reminder about how beyond the bin works: e-mail Barb with your order by Wednesday morning. Your extra items with be in your bin (so make sure you get the one with your name on it!) Barb will keep track of what you ordered and you can pay your entire BTB bill at the end of the season.

Recipes for the week:

Roasted Baby Turnips with Parsley-Mustard Vinaigrette


1 tablespoon white wine vinegar
  1. 1 1/2 teaspoons whole-grain mustard
  2. 1 scallion, minced
  3. 1 1/2 tablespoons chopped flat-leaf parsley
  4. 1/2 cup extra-virgin olive oil
  5. Salt and freshly ground pepper
  6. 24 baby turnips (2 pounds), stems trimmed to 2 inches
  1. Preheat the oven to 425°. In a bowl, whisk the vinegar with the mustard, scallion, parsley and 1/4 cup of the olive oil. Season the vinaigrette with salt and pepper.
  2. Heat a rimmed baking sheet in the oven. Cut the turnips in half through the stems; quarter them if large. In a large bowl, toss the turnips with the remaining 1/4 cup of oil and season with salt and pepper. Spread the turnips on the preheated baking sheet and roast for about 18 minutes, until tender. Transfer the turnips to a platter and let cool. Drizzle with the vinaigrette and serve.
           


Ginger Snow Peas and Peppers

8 ounces snow peas, stems removed
2 bell peppers (ribs and seeds removed), cut into 3/4-inch-wide strips
1 tablespoon vegetable oil
2 tablespoons rice vinegar
1 teaspoon finely grated peeled fresh ginger
Coarse salt and ground pepper

Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add snow peas and bell peppers. Cover, and cook until crisp-tender, 2 to 4 minutes. Rinse under cold water; drain well

In a serving bowl, whisk together oil, vinegar, and ginger; season with salt and pepper. Add snow peas and peppers; toss.

The cherries are beginning to turn red and we are making preparations for the harvest. After last year's disastrous crop failure, it is exciting and relieving to once again see trees heavy with maturing fruit. In the garden, the strawberries are really producing. This would be a great time to get an extra quart in beyond the bin. Strawberries are always a crowd pleaser at 4th of July celebrations!

Yours Truly

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