June 29, 2010 CSA News

A Note Regarding Pickup:


If there is inclement weather, you can pick up your bag on the front porch, in a large Styrofoam cooler. If the weather is nice, you can pick up your bag on the shady side (right side) of the house in a large white Styrofoam cooler.

This week’s share:

flat-leaf cilantro

green bean sample

kale

kohlrabi

green head lettuce

red leaf lettuce

Swiss chard

Such Lovely Weather!

It was beautiful early this morning as we harvested your food. We were really looking forward to providing beans this week, and we did, but there aren’t that many yet. Never fear, with 75 linear feet of bean plants, you will undoubtedly get your fill.

We are growing two varieties of cilantro. This week you are getting what you are probably used to seeing in the grocery store. If there is too much for you to use, lay it in a single layer on a cookie sheet in the freezer. Wait a few hours for it to freeze, then place it in a zip-lock bag for use in the next six months. Just take out a sprig or two as needed, and use immediately. It is a treat to use home-grown cilantro all winter long.

Compost Share
Good compost is black gold to gardeners, and we have been making our own. Approximately every 30 days we should have a new batch completed. The struggle we’ve been having is our kitchen waste cannot keep up with the demand. This is where you come in:

Fill up an ice cream bucket/coffee can, etc. with food scraps, and then bring your full bucket of compostables at the pick-up site when you pick up your share and we'll have an empty bucket waiting for you. This is good for you and your food, and good for the environment.

Acceptable:
• All fruit and vegetable peelings and pits

• Non greasy food scraps or leftovers

• Rice, pasta, bread, cereal etc.

• Coffee grounds with filter, tea bags

• Hair and nails (animal or human)

• Egg and nut shells

• Cut or dried flowers, wreaths

• Houseplants and potting soil

•Dryer lint

•Vacuum cleaner bag contents

Not acceptable:



• Meat, chicken and fish

• Greasy food scraps

• Fat and oil

• Dairy items: cheese, butter

• Dog or cat feces, kitty litter

• Coal or charcoal

• Coconuts

• Diseased and/or insect-infested houseplants and soil

How is it going?

How have your CSA bags been? Have things been squished, wilted, or otherwise not in good shape? How can things be improved upon? Any feedback you can provide will make a positive impact on our operation and on your food. We welcome you, and well, beg you to tell us how we’re doing.



Want Eggs?

If you are interested in getting eggs every week with your CSA share from an organic farmer, let me know and I may be able to arrange this.



What to do with Kohlrabi?

Kohlrabi can be one of those intimidating vegetables if you haven’t been around it much. It has the look of an organic green Sputnik, with a taste like fresh, crunchy broccoli stems accented by radish. The name kohlrabi comes from the German kohl, meaning cabbage, and rabi, or turnip.

Handling: If the kohlrabi leaves are still attached to the bulb, trim them and store separately. If the leaves are in good shape—firm and green—they can be cooked but will need to be used within a couple of days. The bulbs should be stored, unwashed, in a plastic bag. They will hold for about a week in the refrigerator. Smaller kohlrabi are the sweetest and most tender. Bulbs much bigger than the size of a tennis ball won’t be as tasty and often have a pithy flesh.

• Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip.

• Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing.

• Kohlrabi can also be steamed or boiled. For this preparation don’t peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain.

• The leaves attached to the kohlrabi bulb can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.

The next two recipes came from the Madison Area CSA Coalition’s cookbook: From Asparagus to Zucchini

SOUTH OF THE BORDER SNACKS

Peeled kohlrabi, chili powder, fresh lime juice. Slice the kohlrabi into rounds (not too thick). Dip the lower third of each round into lime juice, then into chili powder. Makes any number of servings.

Bratwurst Kohlrabi Vegetable Soup with Pumpernickel Dill Croutons

1 tbs butter, divided

2 cooked bratwursts

1 cup of chopped onions

2 medium kohlrabis, peeled, thin-sliced, and chopped

½ cup thin-sliced celery

2 tsp fennel seeds

3 cans (each 14.5 ounces) beef broth

1 cup thin-sliced potatoes

1/3 cup thin-sliced dill pickles

½ tsp dill weed

Salt and pepper

Croutons:

1 ½ tbs melted butter

½ tsp dill weed

1 ½ cups cubed pumpernickel bread

Brown bratwurst in a pot with ½ tsp butter. Remove and reserve meat. Add remaining ½ tbs butter, onions, kohlrabi, celery, and fennel seeds; sauté 5 minutes. Stir in beef broth, potatoes, pickles, dill weed, bratwurst, and 2/3 cup of water; simmer 40 minutes. Season to taste with salt and pepper. Let stand one of more hours to develop flavor. To make croutons, combine ingredients; bake 10-15 minutes in 400-degree oven, tossing occasionally. Serve with reheated soup. Makes six servings.

Cilantro Pesto

(A Luna Circle Farm original recipe)

1 bunch cilantro

2-3 garlic scapes or cloves, chopped

¼ cup walnuts, pine nuts, or almonds

½ cup olive oil

¾ cup parmesan cheese

Salt to taste

Put everything into a blender or food processor and blend until smooth. Serve on hot pasta.

I made this recipe up on Sunday. It was enough to make a pasta salad with 1 pound of pasta. I also lightly steamed sugar snap peas, snow peas and asparagus. I chilled them and added them to the pasta salad. Later in the season I add tomatoes, sweet peppers and steamed zucchini.



***************************************

Tips on Using Swiss Chard

• Include chard in stir-fries

• Sauté the leaves in garlic butter or with onion

• Use chard in any recipe calling for fresh spinach, like quiches, lasagna, omelets, etc.

• For soups, add chard stem chunks 10 minutes and leaves 4-5 minutes before soup is done.

• Raw baby chard leaves are wonderful in green salads. Many salad mixes include them.

Rainbow Swiss Chard Appetizer

3 tbs butter

2 tbs minced shallots

4 stems chives, chopped

¼ tsp dried, ground thyme

1 bunch chard (about 10 stalks) finely chopped (use the greens for another recipe)

Cream cheese, softened

Toasted, sliced French bread or gourmet whole wheat cracker

Melt butter over medium heat. Add shallots and sauté 2 minutes. Add chives, thyme, and chopped chard stalks; sauté until stalks re tender, tossing to coat with butter. Transfer to bowl and let cool, patting it with paper towels to soak up excess butter. Spread cream cheese on toasted bread or crackers. When chard is cool, spoon some onto each cracker. Makes about 4 servings.



Happy Fourth of July!  Kathy

June 22, 2010 CSA News

A Note Regarding Pickup:


If there is inclement weather, you can pick up your bag on the front porch, in the large Styrofoam cooler. If the weather is nice, you can pick up your bag on the shady side (right side) of the house in the large white Styrofoam cooler.

This week’s share:

cilantro

basil

dill

kale

green head lettuce

red leaf lettuce

oregano

Swiss chard

Hello! Summer is here, and I am happy not to harvest in the rain this week. But, it rained last night, so I spent a good portion of my time today rinsing lettuce.

Trying to keep up with the weeds is NOT going to kill me…I keep telling myself. That has been a challenge in between all the rain. Another challenge that has come up is the finding of Colorado Potato Beetles in the community gardens. My son helped pick the bugs off, and so far we have been safe from them. They like to feed on potato, peppers, eggplant, and tomato. These little bugs can be quite devastating, so “drop everything & pick bugs” is the directive.

We found five beans yesterday, which are signaling the onslaught of bean harvesting which will begin soon. We also harvested one kohlrabi today, so the other’s time is near! There are tomatoes forming, and the potatoes, watermelons, and muskmelons all have blossoms.

Compost Share

Good compost is black gold to gardeners. We have been making our own compost, and approximately every 30 days we have a complete batch. The struggle we’ve been having is our kitchen waste cannot keep up with the demand. This is where you come in: You reduce the amount you put into the landfill, and at the same time help us build healthy soil. You fill up an ice cream bucket/coffee can, etc. with food scraps, and then bring your full bucket of compostables at the pick-up site when you pick up your share and we'll have an empty bucket waiting for you. This is good for you and your food, and good for the environment.



Acceptable:
• All fruit and vegetable peelings and pits

• Non greasy food scraps or leftovers

• Rice, pasta, bread, cereal etc.

• Coffee grounds with filter, tea bags

• Hair and nails (animal or human)

• Egg and nut shells

• Cut or dried flowers, wreaths

• Houseplants and potting soil

•Dryer lint

•Vacuum cleaner bag contents

Not acceptable:


• Meat, chicken and fish

• Greasy food scraps

• Fat and oil

• Dairy items: cheese, butter

• Dog or cat feces, kitty litter

• Coal or charcoal

• Coconuts

• Diseased and/or insect-infested houseplants and soil

Thank you CSA member Kris S for the following recipes:

Baked Kale Chips (from smittenkitchen.com)

Adapted from a bunch of inspiring places

1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)

1 tablespoon olive oil

Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. I ground a handful of my chips (about half) in a mortar and pestle (well, actually the “pestle” was MIA so I used the handle of an OXO reamer, not that anyone asked) and sprinkled it over popcorn (1/4 cup popcorn kernels I’d cooked in a covered pot with 1 1/2 tablespoons oil over medium heat, shaking it about with potholders frequently). I seasoned the popcorn with salt. I liked this snack, but I think Parmesan and Kale-Dusted Popcorn would be even more delicious. Next time!

Freezing Greens

So, you've been enjoying all the kale, spinach, and lettuce you can eat. But let's be honest. There might still be some greens left over, and perhaps you are thinking, "Gee, I wish there was some way we could save these greens for later."

Luckily, there is a fast and easy way to preserve greens like kale, chard, spinach and mustard. Greens freeze VERY well, and with a little preparation you can fill your freezer with packets of greens that will make your day in January!

HOW TO DO IT
Wash and chop the greens into roughly 1-2 inch square pieces, removing any tough stems. Then plunge the greens into boiling water for the following periods:

Beet greens, kale, chard, mustard greens, turnip greens, spinach......................................2 minutes

Collards............................……………........................................................................3 minutes



As soon as the cooking time is up, plunge the greens in cold (preferably ice) water to stop the cooking process. Drain VERY well, and pack into storage containers (I use quart ziplock bags). Cool completely, label, and freeze! It is not only delightful, but quite convenient to pull a bag of parboiled greens out of the freezer for use in soups, stews, stir-fry, or for braising or sautéing. The thawed greens will require less cooking than they did when fresh, but, as always, cook to your tenderness preference.



How is it going?

How have your CSA bags been? Have things been squished, wilted, or otherwise not in good shape? How can things be improved upon? Any feedback you can provide will make a positive impact on our operation and on your food. We welcome you, and well, beg you to tell us how we’re doing.

Want Eggs?

If you are interested in getting eggs every week with your CSA share from an organic farmer, let me know and I may be able to arrange this.


Hope your week is fantastic! Kathy

June 15, 2010 CSA Newsletter

Pickup Week #2

Tuesday, June 15th

3pm-6pm

232 S. Birdsey
If there is inclement weather, come to our front porch to pick up your food 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 contains:

chive
lettuce: red & green
mint
oregano
rhubarb
spinach
Kale
edible violets

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.

Compost Share

You reduce the amount you put into the landfill, and at the same time help us build healthy soil. You fill up an ice cream bucket/coffee can, etc. with food scraps, then bring your full bucket of compostables at the pick-up site when you pick up your share and we'll have an empty bucket waiting for you. This is good for you and your food, and good for the environment.

If you know of others who may want to participate, please pass on this message.

Acceptable:

• All fruit and vegetable peelings and pits

• Non greasy food scraps or leftovers

• Rice, pasta, bread, cereal etc.

• Coffee grounds with filter, tea bags

• Hair and nails (animal or human)

• Egg and nut shells

• Cut or dried flowers, wreaths

• Houseplants and potting soil

•Dryer lint

•Vacuum cleaner bag contents

Not acceptable:
• Meat, chicken and fish

• Greasy food scraps

• Fat and oil

• Dairy items: cheese, butter

• Dog or cat feces, Kitty Litter

• Coal or charcoal

• Coconuts

• Diseased and/or insect-infested houseplants and soil


What’s Happening in the Gardens
The gardens have been getting enough rain and they are growing profusely, as are the weeds. Weeds are taking up a good portion of our time right now. But since the food seems content, we will not complain.

The blue potatoes that were planted are sending up blue leaves and are very striking. The popcorn is growing tall, and the Swiss Chard variety Bright Lights is lovely.

We’ve been having a problem with the flea beetle, which eats holes in the leaves of plants. In last week’s share, the radishes had some damage to the leaves courtesy of the flea beetle. Fortunately, that is the extent of the harm done. Unfortunately, they love a variety of plants and are hard to control. We’ll be trying several different methods to see what works best. As the plants mature, the flea beetles will be less of a problem.

We welcome you to stop out for a tour. The kids are working hard, and all of us are feeling a little proud of our little farm. We’d love to show it to you.

We hope you enjoy this week’s share, and as always, we would love to know how things are going.

Greek-Style Grill Sauce

For lamb, chicken, fish, or vegetables

¼ cup extra-virgin olive oil

2-3 tbs chopped fresh oregano

2 tsp minced garlic

Juice of one lemon

½ tsp ground black pepper

Combine all ingredients. Use this sauce to drizzle over grilled shoulder-cut lamb chops, chicken breasts, fish steaks, or “grillable” vegetables like eggplant or zucchini (cut into planks). Apply the sauce right after the food comes off the grill. Serve immediately. Inspired by a recipe from How to Cook Meat by Chris Schlesinger and John Willoughby. Makes enough for four servings.



Herbed Greek Salad

½ cup crumbled feta cheese

½ cup sliced black Greek olives

1 cup sliced radishes

¼ cup chopped green onions

2 small cucumbers, thinly sliced

½ cup extra virgin olive oil

2 tbs lemon juice

2 tbs chopped fresh parsley

2 tbs chopped fresh oregano

1 tsp chopped fresh basil

½ tsp chopped fresh thyme

1-2 tsp minced garlic

Salt and pepper to taste

Combine cheese, olives, radishes, green onions, and cucumbers in a large bowl. Combine remaining ingredients in a small bowl. Toss dressing with vegetable mixture. Chill 1-2 hours. Makes 6-8 servings.


Have a fantastic week!

June 8 2010 CSA Newsletter

A huge welcome and a hearty “hello” to you! This is the first of weekly newsletters in which we will keep in touch with all the latest happenings. We are always eager to discuss our passion of the land, environmental sustainability, growing plants and cooking food, so please ask questions if there is something you would like to know.

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

Things Are Growing

With seed starting and getting the gardens ready, it has been busy!  Nine flats of various seeds have been sown, and every week I will be starting a few more flats.

Low tunnels have been set up and lettuce, kale, swiss chard, and spinach are growing under the tunnels.  With the weather so warm for the past two weeks, these crops are now uncovered and doing nicely.

The peas are growing, as are radish and carrot.  There are 50 strawberry plants in the ground, and the potatoes have been planted in black bags.  All this talk of food is making my mouth salivate for some fresh stuff!  It can't come soon enough.

Getting ready to have some manure and compost trucked in on Monday.  While I'm waiting for that, I am transplanting tomato, broccoli, and cauliflower into bigger containers that will eventually go in the ground.  We bought two more rain barrels to use at the Tower Drive site, which will be put up as soon as the lean-to gets constructed and set up.  We had to devise a way to make water available since there is no source in the middle of this farm field. 

We are planning an Open House/Ground Breaking/Workday for the near future - more details will be posted as soon as they are finalized.  Happy Easter!

Kale with Caramelized Shallots

Kale with caramelized shallots


2 bunches kale
6 large shallots, thinly sliced
3 tablespoons extra-virgin olive oil, divided
1 tablespoon lemon juice
1/8 teaspoon coarse sea salt
Freshly ground black pepper

In a large skillet or Dutch oven over medium heat, sauté shallots in 1 tablespoon olive oil for 6-8 minutes or until very soft and caramelized.

Add lemon juice and sauté another 2-3 minutes to brown. Remove from heat and set aside.

Bring a large pot of water to a boil. Cut and remove dried stem ends from kale and submerge whole leaves in boiling water for 2-3 minutes or until tender and bright green. Remove from heat, drain water and cut leaves into bite-size pieces. Add kale to pan with shallots and sauté 1 minute. Add remaining 2 tablespoons oil, season to taste with salt and pepper and serve.  Makes 6 servings

- "Clean Food: A Seasonal Guide to Eating Close to the Source," by Terry Walters (Sterling Epicure, $30)

What to do With Celeriac?

I really wasn't sure of the point of this vegetable.  It tastes just like celery.  It is celery, but just the root, and without the fibers.  That is what sold me on it.  I was never really bothered by the fibers, but I realized how much I like NOT having them in my celery.  I used it in a soup recipe the other night.  I loved it.  The rest of my family did not.  That just makes more for me.  Here is the recipe, from allrecipes.com:

Ingredients

1 head garlic
1 teaspoon olive oil
salt to taste
1/2 cup butter, softened
2 tablespoons olive oil
2 tablespoons butter, melted
3 large sweet onions, chopped
1 celeriac (celery root), chopped
2 cups beef broth
1 cup dry red wine
2 cups vegetable broth
1 head garlic cloves, chopped
2 teaspoons paprika
2 tablespoons dried parsley
Cajun seasoning to taste
salt and pepper to taste
1 loaf French bread, toasted and sliced
1 cup shredded Swiss cheese

Directions

Preheat oven to 425 degrees F (220 degrees C). Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.

Heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.

Preheat the oven broiler.
Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.

Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.

Nutritional Information

Amount Per Serving Calories: 552
Total Fat: 29.2g
Cholesterol: 67mg