Welcome to the 2019 season of the Peak Season CSA!
The first delivery of the season is here! Time passes so quickly with planting, garden set-up and finalizing the roster and delivery sheets. The best part is taking a step back to see what is ready to put into the Week 1 bins. In the beginning of the season the early boxes start out light and gradually build-up to the bountiful bins that come together in deep summer and when the hefty crops arrive in the fall.
Eating with the seasons, as well as eating locally can be a challenge. 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.
Here are details about picking up your bins including location addresses and pick up times:
Wednesday
Mark’s House: 4:00 - 7:00 pm - 7177 Center Rd.- The bins & buckets will be located in the large wooden shed behind Mark’s house and close to the circle driveway.
Govt. Center: 4:30 - 5:00 pm - 400 Boardman Ave - The pick-up locations is to the left of the main building. Joe will be parked in the Delivery Only area and the bins & buckets will be in his gray pick-up truck.
Wunsch Farmhouse 6:00 -7:00 pm - 17017 Peninsula Drive - The bins & buckets will be in the trunk of my light blue car or on the blue wicker table.
Thursday
Grand Traverse Senior Center 7:30 - 9:30 am - 801 East Front Street - The bins & buckets will be inside the Senior Center Building on the right side of the main entrance.
Please be respectful of the pick - up times. If you are not able to pick up at the location during the set pick - up time, call me ahead by 24 hours and you can pick up your bin at the farm.
(231-313-1471)
Here are the items to expect to find in the Week 1 bin:
Standard Share:
Rhubarb
Radishes
Chives
Adriana lettuce
Mixed greens
Arugula or Deer tongue lettuce
Maple syrup
Basil plants
Small Share:
Adriana lettuce
Rhubarb
Chives
Radishes
You are probably familiar with chives. Often times the thin green stalks are added to salads, vegetable side dishes, used as a garnish, or sprinkled on baked potatoes with sour cream. But what about their delicate purple flowers? Are they edible?
Yes, very much so. There are many things you can do with chive blossoms, probably the easiest is to pull the flower heads apart and use them as a garnish or to add a delicate onion flavor into savory dishes like soups, cream sauces, potatoes, and egg dishes. Another great ideas is to take the purple flowers off the head of the chive and mixing them into goat cheese for a pretty, simple spread. So please, think twice before tossing the chive blossoms in your compost.
Store fresh chives in the refrigerator in a resealable plastic bag, keeping the air inside, for up to a week. You can also place the stems standing up in a glass or jar filled with a few inches of water and covered with a plastic bag. Do not wash until ready to use the chives, as excessive moisture will promote decay.
Time: 5 MIN
Yield: Makes 1/2 cup
Ingredients:
2 tablespoons fresh lemon juice
2 tablespoons chopped chives
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt
Pepper
In a small bowl, combine all of the ingredients except the olive oil, salt and pepper. Gradually whisk in the oil until well blended. Season with salt and pepper.
Skillet Chicken With Rhubarb
MELISSA CLARK
YIELD: 4 servings
TIME: 1 hour, plus 1 hour standing
INGREDIENTS
1 (5 1/2-pound) whole chicken, cut into eight pieces
1 tablespoon plus 1/2 teaspoon kosher salt, more as needed
1 teaspoon black pepper, more as needed
5 sprigs thyme, preferably lemon thyme
2 tablespoons extra-virgin olive oil
1 bunch spring onions or scallions, white and light green stalks thinly sliced (slice and reserve greens for garnish)
2 stalks green garlic, thinly sliced, or 2 garlic cloves, minced
½ cup dry white wine
¾ pound fresh rhubarb, cut into 1/2-inch dice (3 cups)
1 tablespoon honey, or to taste
2 tablespoons unsalted butter, cut into pieces
PREPARATION
Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight.
Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.
Reduce heat to medium. Stir in onion (white and light green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.
Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.
Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.
Yes, very much so. There are many things you can do with chive blossoms, probably the easiest is to pull the flower heads apart and use them as a garnish or to add a delicate onion flavor into savory dishes like soups, cream sauces, potatoes, and egg dishes. Another great ideas is to take the purple flowers off the head of the chive and mixing them into goat cheese for a pretty, simple spread. So please, think twice before tossing the chive blossoms in your compost.
Store fresh chives in the refrigerator in a resealable plastic bag, keeping the air inside, for up to a week. You can also place the stems standing up in a glass or jar filled with a few inches of water and covered with a plastic bag. Do not wash until ready to use the chives, as excessive moisture will promote decay.
Chive Vinaigrette
By MICHELLE BERNSTEIN June 2015 Food & WineTime: 5 MIN
Yield: Makes 1/2 cup
Ingredients:
2 tablespoons fresh lemon juice
2 tablespoons chopped chives
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt
Pepper
In a small bowl, combine all of the ingredients except the olive oil, salt and pepper. Gradually whisk in the oil until well blended. Season with salt and pepper.
Skillet Chicken With Rhubarb
MELISSA CLARK
YIELD: 4 servings
TIME: 1 hour, plus 1 hour standing
INGREDIENTS
1 (5 1/2-pound) whole chicken, cut into eight pieces
1 tablespoon plus 1/2 teaspoon kosher salt, more as needed
1 teaspoon black pepper, more as needed
5 sprigs thyme, preferably lemon thyme
2 tablespoons extra-virgin olive oil
1 bunch spring onions or scallions, white and light green stalks thinly sliced (slice and reserve greens for garnish)
2 stalks green garlic, thinly sliced, or 2 garlic cloves, minced
½ cup dry white wine
¾ pound fresh rhubarb, cut into 1/2-inch dice (3 cups)
1 tablespoon honey, or to taste
2 tablespoons unsalted butter, cut into pieces
PREPARATION
Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight.
Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.
Reduce heat to medium. Stir in onion (white and light green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.
Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.
Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.
No comments:
Post a Comment