Week 1 Newsletter 2015

Welcome to the 2015 season of the Peak Season CSA!

The first delivery of the season is here and is always exhilarating. It is also the time of planting, planting and more planting. Then taking a step back to see what is ready to put into the Week 1 bins. It is just the beginning of the season and the early boxes are a gradual build-up to the bountiful bins that come together in deep summer and the hefty crops that arrive in the fall.

Eating with the seasons, as well as eating locally, may be new to some of you. It can be frustrating, intimidating and overwhelming when you are just starting out with bins of fresh produce.

Hopefully, the weekly newsletter will provide you with information to make it easier and to inspire you to try some new things that will work for you and fit into your lifestyle.

We welcome your ideas and recipes so that we can share them with other members of the CSA.

It is important to us that you get to know our farm and get to know us as your farmers. This is partly what the CSA connection is all about. Of course, the other part is about great locally grown fresh produce! Check out this link from Fair Share CSA Coalition  in Madison: How to be a Great CSA Member

There are many ways to connect with our farm: the weekly newsletter, Facebook, visit with Adele at the Sarah Hardy Farm Market on Saturday and farm events.

Green garlic (also called spring garlic) is one of the first seasonal items to pop up in farmer’s markets. The immature garlic bulbs and edible green stalks have an amazing nutty-oniony flavor that is great fresh or cooked. Substitute green garlic in recipes for onions, scallions or leeks. The young, tender cloves don’t need to be peeled before chopping. Slice and use in potato salad or mince and stir into salad dressings. Toss some in a stir-fry, on a pizza, or in soups. The light garlicky flavor enhances dishes without overpowering. One stalk and bulb of spring garlic is equivalent to a small onion, or a leek an one clove of mature garlic.

Here is what to expect to find in the Week 1 bin:

Spinach

Rhubarb

Radishes

Lettuce

White Turnips

Green Garlic

Chives

Twin Farms Maple Syrup


Here are a couple of recipe ideas for the items you will find in your bin this week.


JAPANESE TURNIPS WITH MISO

BY MAGGIE RUGGIERO GOURMET SEPTEMBER 2009

The small, round, mild white turnips known colloquially as Japanese turnips are at their most delicious when simply cooked with their greens. A last-minute swirl in miso butter (which is fantastic on pretty much any vegetable) gives them an almost meaty underpinning.

YIELD: Makes 4 servings
ACTIVE TIME: 15 min
TOTAL TIME: 30 min

INGREDIENTS

3 tablespoons white miso
3 tablespoons unsalted butter, softened, divided
3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
1 1/3 cups water
2 tablespoons mirin (Japanese sweet rice wine)

PREPARATION

Stir together miso and 2 tablespoon butter.

Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.

Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.

Angel Hair Pasta with Chive Blossom Cream Sauce

Melt 3 Tbsp of butter along with some minced garlic, then sprinkle 2 Tbsp flour to make a roux. Cook for a few minutes, stirring, then add 2 cups of chicken stock or broth, whisking until well blended. Cook for five minutes or until reduced by one-third, then add ¼ cup of sour cream and whisk until smooth.

Add a handful of chopped fresh chives and chive blossoms, then toss with one pound cooked angel hair pasta.