June 10 or 13 CSA

img_6095Take a page out of Cyril’s book and peel all your green garlic this week and pickle it with equal parts cider vinegar and water, salt, mustard seed, bay leaf, coriander.

Share this week contains:  2 purple kohlrabi, 1 bunch dill, 1 bunch red scallions, 1 bulb fennel, 1 head red bibb lettuce, 1 head romaine, 1 bunch rainbow chard, 2 heads green garlic, 2 pints strawberries.

Kohlrabi and Fennel Slaw

Peel and cut kohlrabi into matchsticks, slice the fennel bulb as thinly as possible from the root end to the base of the leaves.  Combine kohlrabi and fennel in a mixing bowl.  Thinly slice 1-3 scallions from root end all the way up the greens.  Chop finely about half your dill bunch.  Add scallions and dill to the bowl.  Make a dressing of 2 tablespoons plain yogurt, 1 tablespoon red wine vinegar, 1 teaspoon ume boshi vinegar (or some salt), 1-2 tablespoons oil, black pepper to taste.  Pour dressing over the vegetables and toss.  Let sit 20 minutes before serving.

You can use the tops of the fennel in a soup stock, as a bed to bake a fish or chicken on, in your next batch of ferments.

The green garlic now has fully formed cloves and can be easily peeled for use anywhere you want garlic.

We will start harvesting new potatoes and summer squash next week.  Baby beets and cucumbers are coming soon!

June 3 or 6 CSA

share contents:  1 head of green bibb lettuce, 1 small head red bibb, 1 bag of spinach, 1 kohlrabi, 1 bunch of garlic scapes, 4 pounds of orange sweet potatoes, strawberries.

Kohlrabi is a mild, sweet, crunchy member of the brassica family, tasting somewhat like cabbage.  We peel it and cut in matchsticks and add to salad.  The greens are good cooked as well.

The garlic scapes and spinach combine to make a good pesto slathered on roasted sweet potatoes.

I hope you all are weathering the challenges of current times well,

Anne

May 27 or 30 CSA

This weeks’ share contains:  2 small heads of lettuce, 1 head of frisee endive, 3/4 pound spinach, 1 bunch of shallot scallions, 1 bunch of garlic scapes, 2# each of Murasaki and Burgundy sweet potatoes, 2 pints of strawberries, 1# Tuxepeno grits.

The grits are ground from corn we grew last summer.  They are not quick grits…use the ratio of 4:1 water to grits and allow at-least 20 minutes cooking time.

Garlic scapes are the flowering tip of the plant that we remove so the bulbs will develop larger.  Use them as you would garlic for a mild garlic flavor.  They are good pickled as well.  The shallot scallions are young shallots.  Use them as you would an onion scallion.  The bulb part diced and soaked in red wine vinegar makes a great base for salad dressing.

The frisee endive is very mildly bitter and makes a great addition to fresh salad.  It is also good added to soup just before serving, so that it wilts but doesn’t get overcooked.

The sweet potatoes are from last falls’ harvest.  If you scrape the skin with a knife you can tell which is which.  The white-fleshed ones are the Murasaki.  They are less sweet, more starchy and have a slightly chestnut flavor to them.

 

First 2020 CSA share!

When you come to pick-up, please bring a bag or basket of your own to unload your vegetables into.

The first share of 2020 includes:  1 pound of “Turkey Red” flour, 3/4 pound kale, 1 small head of lettuce, 3 green garlic, 2 &1/2 pounds carrots, strawberries.

The flour was grown on our farm last year and milled by Farm and Sparrow.  It is a hard winter wheat, freshly ground, great for biscuits, pie dough, bread, pancakes.  The strawberries are not the sweetest this week because of all the rain but still plenty good.  Green garlic is immature garlic.  It is milder than cured garlic and can be used in any place that you want garlic.  I will attach some recipes below.

Green Garlic Soup

3 stalks green garlic, 1/2 pound potatoes, 2 medium onions, 1/4 pound unsalted butter, salt, 2 quarts chicken or vegetable stock.

To prepare the garlic, trim away the root end and cut away any tough upper parts of the leaves or stalk.  Wash if needed.  Cut the clean garlic into thin rounds.  Peel the potatoes if desired and cut into half inch cubes.  Peel and dice the onions.  Melt the butter in heavy bottomed pot, add the onion and cook 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 for seasoning, add salt and pepper.  Serve rustic and chunky or pureed.  Both are great.

Elaine Gaines’ Pudding Cake

  1. 6 cups strawberries, 1 cup sugar (sweetener), 1/8 cup water;  bring these 3 things to a boil and turn off heat but keep warm.
  2. 1/2 cup butter, 3/4 cup sugar (sweetener);  cream then beat in 2 eggs and 3/4 teaspoon vanilla.
  3. in a separate bowl combine 1 and 1/2 cups finely ground cornmeal or flour, 3 teaspoons baking powder, a pinch of salt.
  4. 3/4 cup milk
  5. Add dry ingredients and milk alternately to the butter, sugar, egg vanilla.
  6. Pour batter into a well greased 9×9 pan.  Spoon hot strawberries over top of batter.  Bake at 350 degrees for 40 minutes.  The cake batter will bubble up and partially envelope the berries.  This cake is great served with a little cream poured over top or some vanilla ice cream.
img_5962
Kale and lettuce ready to bag
img_5963
Malena cleaning green garlic

NEW CSA Program!

Our family CSA is filled for the 2020 season.  With help from some dear friends we have launched a new program!   We are calling it We Give A Share Beyond CSA.  Individuals purchase a farm share that allows us to raise food for The Southside Kitchen to cook into meals for people living in affordable housing.  3500 meals per week.

http://www.wegiveashare.org

  • Similar to a CSA (Community Supported Agriculture) subscription where memberships enable participants to receive a regularly scheduled box of fresh produce and other farm offerings, We Give A Share offers supporters an opportunity to buy a nominal “share” of the farm dedicated to growing specifically for the Southside Kitchen .

  • We will deliver fresh organic produce to the chefs at the kitchen weekly so their community meals are as nutritious and delicious as possible. Deliveries will be limited types of vegetables but in large volume in order to provide the kitchen with efficient and productive usage.

  • Shareholders will receive weekly newsletters about the farm and what’s being produced, delivered and cooked at Southside Kitchen.

Sign Up at

http://www.wegiveashare.org