MEADOWLARK FARM SUMMER CSA NEWS 6-15-10 Dear friends of meadowlark farm Another box/share finds its way to you today and we are actually quite grateful that the rain held off this morning. Friday marked the first of our "Nancy" days. Our dear friend Nancy Allen comes out on Fridays and cooks lunch for the crew. I can't begin to tell you what a treat this is! Often at this time of year, our family is eating dinner at 9:30 , after an evening of work, and so quick and easy is the routine. We have been racing to get gardens planted while not letting the weeds slip out of control, and our days are as long as the light. To have a beautiful, delicious meal prepared from the vegetables that we grow and harvest, made lovingly, served with care and shared between the meadowlark small community is one of the sweetest markers of summer unfolding......thank you to Nancy, who today is assisted by Eli. Souffle is on the menu, so they are whipping egg whites from our hennies.... Boxes today include from top to bottom: washed salad greens, washed spinach, cilantro, in the big bag 2 different heads of lettuce plus a bunch of kale, green/purple kohlrabi(sputnik like space ships; use the greens in your favorite kale dish), green onions, hakkurei white turnips and radishes, garlic scapes plus the first broccoli for all! Fruit shares receive strawberries and premiums receive extras and surprises. The garlic scape or flowering stalk is something that we snap off to encourage each garlic plant to devote its energy to growing a big beautiful bulb. These scapes are delicious and at a time when garlic heads from the farm are done, we end up using these garlic scapes in all sorts of cooking where we would otherwise use garlic cloves. The scapes are stand alone stars as well, with their own great best uses just waiting for you to discover. They are delicious grilled! We like them better than asparagus on the grill, just marinate in olive oil and tamari and grill till brown in spots and caramelized. Another great way to use them is in this pesto recipe: GARLIC SCAPE PESTO -10 garlic scapes -1/2 c. olive oil -1 c. parmesan cheese -2 TBL lemon juice -1/2 c. pine nuts -salt to taste plus water or cream to thin Puree the scapes in a food processor, then add olive oil in a steady stream. Add remaining ingredients and puree until smooth. Add water or cream or half and half to thin it out if it's too thick and taste for punch. It should taste salty and garlicky and yum. This is great on pasta but also spread on toast. Or for a fun, farm appetizer, take your kohlrabi, cut off leaves and stems and peel bulb. Cut bulb into slices or sticks and serve on a platter with radishes, chunked turnips and garlic scape pesto as a dip.... We have strawberries, and would like to encourage you to come and do some u-picking! We are not sure how they'll continue holding up if we get a bunch of rain, but right now the plants are full and begging to be enjoyed. The price is $2/quart(bring your own containers is super helpful) and the limit is 4 quarts/family which is enough to make a batch of fresh jam or freeze them for winter smoothies. Picking days are Saturday and Wednesday from 10:00am to 4:00 pm. Please email jenny to confirm details of picking and set up a time at meadowlarks4@yahoo.com. Have a lovely week and enjoy your vegetables. To help return your box, why don't you think of bringing your own bag or box and transfer at the drop off site, leaving your box for us to pickup next time? Love, the meadowlarks ps. Check out Nancy's blog at http://farmfoodleelanau.blogspot.com
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