This week you received some new items, and *gasp* no kale or chard. Though I did make a big pile of kale and beet chips last night and proceeded to inhale the whole batch before even bothering to remove them from the tray. Yum.
This was our first cucumber harvest and there just wasn't enough for all the shares to get some, so partials received a head of lettuce instead. Everyone has a small bunch of carrots, a bag of beans, bunching onions, a couple beets, a big wad of sweet basil (including opal), a bunch of sage, thyme, oregano and rosemary. Those of you who asked for them also received a bag of cooking apples.
Thanks to our new herb garden we're giving out a ton of herbs this year. I've said it before and I'll say it again - there are tons of ways to preserve herbs and if the blog posts don't give you enough ideas just email me and I'll provide some more. Drying, freezing, pesto-ing, and butter are just a few. You might get tired of them now but you'll definitely appreciate having them all winter. And they can seriously be used in pretty much anything - pasta, eggs, pork/beef/chicken/fish, vegetables, marinades, dips, and even desserts. Earlier this week we made herb-y grilled corn: tossed a large bunch of chopped herbs in some melted butter and painted it onto the ears of corn as they roasted on the grill. Herbs even look and smell pretty awesome in a bouquet on your kitchen table. My favorite use of the beans is to blanch them in boiling water, chop any or all of those herbs you received and smother them in melted butter, mix with the beans and a dash of kosher salt.
Next week we'll have more potatoes along with garlic and shallots. You should have some heads of savoy and red cabbage as well. I expect the cucumbers and beans to keep rolling in, and we might throw in some green and hot peppers. I've been expecting the raspberries to be ripe for weeks now so I'm going to go ahead and stop promising that.... they'll just show up in shares one of these days as a happy surprise. Some of you coming to the farm for pick up went into the produce garden with me for a taste of the just-starting-to-ripen husk cherries... Think tiny cherry tomato meets pineapple and vanilla. Sounds strange, tastes delicious.
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1 comment:
Made this delicious recipe from "A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends" by Jack Bishop with my chard this week:
Chard Bundles with Lemon Rice and Sage (paraphrased from memory)
8 large chard leaves
1c rice
1/2c grated parmesan cheese
1/2tsp lemon zest
2Tbs lemon juice
egg yolk
4Tbs butter
sage leaves
Boil a lg pot of water and add the chard leaves for 1-2minutes until soft. Carefully remove the leaves from the pot and lay them out on a towel to dry.
Make your rice. While the rice is cooking mix cheese, lemon zest, lemon juice, egg yolk together. When the rice is done, mix in cheese mixture. Add 1Tbs of butter and cover for 1 minute. Stir in butter, add salt if needed, set aside to cool.
When everything's cool enough to handle, put some of the rice onto each of the leaves and bundle them up.
Heat the other 3Tbs of butter in a lg pan, fry sage leaves until crispy, blot with a towel and set aside. Add the bundles to the pan and fry a few minutes on each side.
Serve with the crispy sage. YUM.
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