We will be including recipes in our newsletters, and if you would like to contribute, we would love to include them.
This week: First produce pickup!
Tuesday, June 8th
3pm-6pm
232 S. Birdsey
If there is inclement weather, join us on the front porch to pick up your food and have a glass of lemonade. If the weather is nice, we will be on the right side of the house, sitting in the shade. Please bring your own produce bags to help reduce waste.
This week’s share:
cilantro
chive
daisies
dill
oregano
mint
rhubarb
radish
spinach
green onion
lettuce mix
A Blessing of the Land
Olivet United Church of Christ is holding an informal blessing of the land, its produce, the gardeners and all those who will be recipients of the food grown. This event will occur at the Community Garden on June 16th at 6:30 p.m., rain or shine. Everyone is invited to attend this short service.
Rhubarb
• Store wrapped in a damp towel or in a plastic bag in the refrigerator for up to a week.
• For long-term storage, rhubarb may be frozen (either cooked or raw). It should be washed, chopped, and drained. Place in airtight containers and freeze.
Rhubarbade (Susan & Lee Greenler, Stoughton, WI)
Chopped rhubarb
Sugar
Puree rhubarb in food processor or juicer. Strain through cheesecloth-lined strainer, pressing solids. Let Stand several minutes, then skim froth from surface. Strain again. For every two cups rhubarb liquid add ¾-1 cup sugar and six cups of water, stirring until sugar dissolves. Serve iced. For every two cups rhubarb liquid, the yield is two quarts.
Cilantro
• Wrap cilantro in a damp towel or stand upright in a container with an inch of water, and refrigerate. Do not wash prior to refrigeration.
• Freeze fresh leaves in a plastic zip-lock bag. Remove air, seal, and freeze. Do not thaw before use.
• Cilantro is one of the few herbs that does not retain its flavor when dehydrated.
Cilantro Lime Vinaigrette (Madison Herb Society Cookbook, K. Milanich)
2/3 cup (6 ounces) lime juice
3 tablespoons of minced garlic
¼ cup apple cider vinegar
Pinch salt
2/3 cup packed cilantro leaves
2-4 dashes bottled hot pepper sauce
1 tablespoon cumin
¼ cup canola oil
Place all ingredients except the oil in a blender. Turn on blender and add oil very slowly through the “hole” in the middle. Use a little water if you lose the hole, but just enough to keep the little hole so the oil will get well blended. Makes about 1 ¼ cups.
Radish
• Store radishes for up to 2 weeks in a plastic bag or damp-wrapped in the refrigerator. Store green tops separately, wrapped in a damp towel in the hydrator drawer. Use as soon as possible.
Radish Bulbs & Greens Sauteed
2 bunches of radishes
1 ½ tablespoons butter
1 ½ tablespoons chopped green garlic
1 ½ tablespoons chopped fresh chives
Salt and pepper
Clean radishes well, cut off and chop upper leaves, discarding the rest. Trim and quarter the bulbs. Heat butter in a large skillet over medium-high flame. Add quartered radishes and cook, stirring often, 2 minutes. Stir in greens, green garlic, and chives and cook until wilted, another 1-2 minutes. Season with salt and pepper to taste. This is a great side dish with poached, steamed, or grilled fish. Makes 4-6 servings.
Mint
• Keep freshly picked mint in a glass of water in the refrigerator. Be sure to change the water periodically.
• Freeze fresh leaves whole in plastic zipper bags or minced in water in ice cube trays.
Minted Pears
1 pound pear halves
Juice of 1 lemon
½ cup sugar or ¼ cup honey
2 tablespoons chopped fresh mint
Peel pears and poach in wter with lemon juice. Drain pears into a bowl, reserving 1 cup of the liquid. Combine the liquid with sugar or honey and heat until sugar dissolves. Add fresh mint and simmer 10 minutes. Pour hot liquid (strained, if desired) over pears. Cool and chill thoroughly. Makes 4 servings.
Unless specified, recipes and food information taken from: From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce, third edition, Madison Area Community Supported Agriculture Coalition.
Have a terrific week!
Kathy Raatz
