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MEADOWLARK FARM SUMMER CSA NEWS 7-9-09 Dear friends, We are excited today to pass along the first of the meadowlark red garlic! We decided that you had all probably had enough of the scapes and ventured out into the garlic patch to see how the fresh heads looked. Lo and behold, we have what looks like a beautiful crop of garlic soon to be harvested. Our garlic is one of the crops that we hold dear; we do play favorites a little bit. We have been growing and replanting this garlic seed for 15 years now, here is how the circle works. Garlic is planted in October and to plant garlic takes separating the cloves apart and planting them, by hand, single file. We plant tens of thousands each year. The garlic plant never ceases to amaze us as it actually grows into the cold part of the year, sending down sturdy and formidable roots in the winter! It lives in a semi dormancy, until early spring when it's shoots are some of the first green growth to be seen on the farm. By early-mid july it is ready for it's annual harvest and to that end, we remind and encourage you all, that next weds., july 15th will be our MEADOWLARK GARLIC HARVEST! We will start our harvest at 9:00 am and would love to see you. We will be pulling the garlic from the ground and cutting the stems to prepare it for drying and curing. There is work for all and we encourage you to come out to the farm, lend a hand and soak up the aromas of garlic wafting through the air. We have work in the shade too, and set up stations in chairs for garlic cutting so there is space for one and all. Please consider coming to bring in the crop, meet the meadowlark crew and take a tour of the farm that nurtures your veggies. If it rains we will reschedule, so check on the website at csafarms.org, click on meadowlark and I will post updated info. You can also find driving directions there. Bring with you a sunhat, gloves, hand pruners if you have them, a water bottle and lunch or snacks. Kids are welcome, but please leave your dogs at home. Email jenny if you have any questions! See you next weds.... Boxes today include: salad mix, a bunch of sweet carrots, fresh basil, meadowlark red garlic, sugar snap peas(you eat the whole thing!), broccoli galore, a head of lettuce, a bunch of collards and cilantro and for premium shares extra of all and fennel. Fruit shares receive extra sugar snap peas, please see below. The strawberries are done for the year, ending earlier than usual with an unusually light harvest. Usually we see the strawberries merging with raspberries, which are a little ways off. We hope that you will enjoy your extra sugar snaps and we hope that we'll have some fruit for you next week..... CURRIED FRIED RICE WITH TOFU, BROCCOLI AND SUGAR SNAP PEAS -1/4 c. coconut milk(from a can) -2 TBL soy sauce or tamari -1 TBL fresh lime juice -1 tsp sugar -2 TBL plus 1 tsp roasted peanut oil(loriva brand is good) -2 large eggs, lightly beaten with pinch of salt -1 red onion -1 head of broccoli -4 oz. sugar snap peas(1 cup) -8 oz. extra firm tofu -a little bit of hot pepper paste or sambal -2 garlic cloves, minced -2 tsp. curry powder -5 c. cooked and chilled long grain rice, broken up with fingers -1/2 c. fresh cilantro Combine coconut milk, soy sauce, lime juice and sugar in a small bowl and set aside. Heat 1 tsp oil in a large skillet over medium heat until shimmering. Add eggs and cook until beginning to set, 20 seconds. With a spatula, scramble the eggs, cooking until eggs are cooked through, but tender. Set aside. In a large skillet or wok, heat 1 TBL oil on high heat until shimmering. Add onions and cook stirring often until soft and lightly browned, about 4 minutes. Add sugar snaps and broccoli and cook until bright green and crisp tender, about 1 minute. Transfer onions and peas to the same bowl as eggs. Heat remaining oil in empty skillet. When oil is shimmering, add tofu and cook turning occasionally until lightly browned about 3 minutes. Add chile paste, garlic and curry powder and cook, stirring occasionally about 1 minute. Add rice and coconut milk and cook, stirring constantly until heated through about 2 minutes. Add cilantro, eggs, onions, peas and broccoli and stir all together. Enjoy! If you have any scallions still, they would be great minced on top. love. the meadowlarks *****Nancy's blog: farmfoodleelanau.blogspot.com*****
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