MEADOWLARK FARM SUMMER CSA NEWS 6-22-10 Dear friends, Today is the official first day of summer and as it continues to unfurl your meadowlark share will become weightier, more diverse and expanding. The beginning of the season brings green food galore and our bodies take it all in gratefully after a winter of roots and heavy food. Greens are meant to cleanse, purify and nutrify your body, lightening the proverbial load and giving us energy for the long days ahead. As the season emerges, more and more " vegetables" make their way to you and the merging of summer unfolding and summer rising begins. We are pleased to pass along some delightful carrot thinnings of rainbow hue which we hope will create anticipation for the larger cousins that lie ahead. These sweet little treats taste like a carrot should taste. Fresh organically grown carrots should taste sweet and minerally and crunchy and never bitter. Old carrots are bitter. Meadowlark carrots are looking really good this year and we anticipate this to be the first of a long line of carrots to come. Your box today includes: kohlrabi(the purple and green sputniks in the bottom of the box), fresh garlic bulb, broccoli galore, a bag of hakkurei white Japanese turnips plus baby rainbow carrots with greens, a big bag of bok choy, red oak lettuce and rainbow chard, salad mix and chamomile flowers in the little wax bag. To make a delightful tea, just place flowers in a quart canning jar and pour boiling water over. Cover and let steep 3 minutes. Drink cold or hot, very calming and great before bed. Rhubarb for fruit shares and premiums receive the first sugar snap peas and basil plus Chioggia beets in with the rainbow carrots. Here are a couple of recipe ideas for the kohlrabi and white turnips. If you have a little stockpile of turnips from previous boxes this recipe is perfect. If you just have today's turnips, halve the braising liquid. JAPANESE WHITE TURNIPS BRAISED IN MISO -3 TBL white miso -3 TBL unsalted butter, softened and divided -1 1/3 c. water -10-14 turnips and their greens -2 TBL mirin or Japanese sweet rice wine Mix together miso and 2 TBL butter. Wash and chop leaves. Halve turnips and place in 12" heavy skillet with water, mirin, 1 TBL butter and 1/8 tsp. salt. Bring to boil over med. High heat, then boil covered for 10 minutes. Add greens by handful, stirring with tongs until incorporated and cook until tender, 1 minute. Uncover, continue boiling until reduced to a glaze, 5 minutes. Stir in miso butter and cook another 1 minute. KOHLRABI AND GREENS WITH PISTACHIOS -3 kohlrabi, stems and leaves removed, bulb peeled -1/2 tsp grated lime zest -2 TBL fresh lime juice -1/4 c. extra virgin olive oil -5 garlic cloves -2 # or 2 bunches greens such as kale, chard, kohlrabi leaves, turnip greens or bok choy -1/3 c. roasted salted pistachios, chopped Very thinly slice kohlrabi with mandolin, food processor or adjustable blade slicer. Whisk lime zest, juice and 2 TBL oil with ½ tsp salt and pepper. Toss with kohlrabi. Finely chop 2# greens of choice. Heat 2 TBL oil in heavy skillet over medium high until shimmery. Sautee garlic 30 seconds and add greens by handful, turning and stirring until wilted. Add salt and cook until tender, 3 minutes. Transfer greens to bowl and cool to room temp and then toss with kohlrabi and pistachios. U-pick strawberries have ended. Enjoy summer unfolding. Love, the meadowlarks
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