June12 or 15 CSA

Share contents:  1 pound of spinach, 1 head napa cabbage, 1 bunch purple carrots, 1 bunch red scallions, 1 bunch dill, 1 head of red romaine, 1 pound small cucumbers, 1 bunch of garlic, 2 pounds red new potatoes.

Yeehaw!! New potatoes!  It was a muddy task to get these lovelies out of the ground but well worth it.  They taste soooo good.  Be sure to refrigerate them until use and use them within a week.  They do not keep very well at this stage.  Dill will keep best wrapped in a piece of fabric or paper towel in the refrigerator.

There are, in your box this week, many ingredients for a batch of kimchi.  The napa cabbage, carrots, garlic, scallions, dill.  The napa and dill also make great slaw.  Napa is delicious cooked slowly in a covered pot with a parmesan rind for flavoring.

The cucumbers are “pickling” cucumbers but are great for fresh eating as well.

Green Garlic Soup, from Alice Waters Chez Panisse Vegetables

1 bunch of green garlic

1 pound of new potatoes

2 medium onions (or 1 bunch of scallions, greens and all)

1/4 pound unsalted butter

2 quarts chicken stock (can substitute vegetable stock)

Trim away the root end of the garlic and peel away tough outer skin.  Cut the garlic into thin half rounds.  Cut the potatoes into 1/2 inch cubes.  Chop the onions into small dice.   Melt the butter in a heavy bottomed pot, add the onion, and cook slowly until translucent and tender.  Salt, and add the garlic and potatoes.  Cook these together for 5 minutes, then pour in the stock and bring to a boil.  Lower the heat to a simmer and cook until the potatoes are tender.  Check the seasoning.  This soup can be served rustic and chunky, or pureed – either way is delicious.

The rains of the weekend were kind to us.  They fell gently and only 3 &1/4 inches total.  We are pumping standing water out of the fields and hoping to stave off diseases this way.  The tomatoes have grown about a foot in the last week.  The first planting of green beans have begun to bloom.  June.



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