Tuesday, June 1, 2010

Greetings  CSA Members,

                        Welcome to the 2010 season! We are busily racing after this summer weather and as a result, we will place vegetables in your box this week that you would not normally see for several weeks. Strawberries, for example, are still calling to me from my freezer with a label stating July 11, 2009 while resting comfortably on my counter is strawberry-rhubarb jam that boasts May 27, 2010.

                        This season on our farm crew, Brian and I are welcoming new faces and joyfully embracing those who for some reason return year after year for this arduous and strenuous work. We have had gorgeous weather to begin the harvest, along with some much needed rain.  The crew is smiling and eager to get going.

Have a great week and I hope that you enjoy your first box of vegetables.

                        All The Best – Justine  

This week in your box, you will most likely receive:  Scallions, Garlic Scapes, Cilantro, Radishes, Spinach or Mesclun, Lettuce, and Chinese Cabbage. Sometimes the list I am given for the box when I write this newsletter is changed once the harvest gets underway. That is why I say “most likely”. And remember, the vegetables you receive are what is available and in season. The box is light and full of greens now and by the end of the season, it becomes heavy with all of the storage crops. It all averages out and for the season share cost, you will receive more vegetables than what you could buy organically if you were to shop at the grocery store.

Garlic Scapes

“Scapes are the flower stalks found on members of the Allium family (onions, leeks, chives, and garlic). Garlic Scapes, which only appear on the finest hardneck varieties, curl upwards as they grow, ultimately straighten, and then grow little seed-like bulbs. When the garlic scapes are still in full curl, they are tender and delicious.”    Mary Jane Butters

Couscous with Fresh Cilantro and Lemon Juice

 Makes 6 servings

    2 tablespoons olive oil

    3-6 garlic scapes, minced

    1/2 teaspoon turmeric

    1 2/3  cups water

    1 teaspoon finely grated lemon peel

    1/2 teaspoon coarse kosher salt

    1 1/2 cups plain couscous

    1 Bunch or up to ¼ cup chopped fresh cilantro

    2 tablespoons fresh lemon juice

Heat oil in medium saucepan over medium high heat. Add garlic scapes and turmeric; stir 1 minute. Add 1 2/3 cups water, lemon peel, and 1/2 teaspoon coarse salt; bring to boil. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes. Fluff with fork; mix in cilantro and lemon juice. Season with pepper and additional coarse salt, if desired.

Asian Chicken Salad

 1 head Chinese cabbage, cut crosswise into 1/3-inch-wide strips

 1 head of romaine or leaf lettuce, torn into bite-size pieces

 1/4 cup soy sauce/Tamari

 1/4 cup fresh lemon juice

 2 tablespoons sugar or honey

 1 tablespoon distilled white vinegar

 1 teaspoon salt

 1/2 teaspoon black pepper

 1 tablespoon Asian sesame oil

 1/4 cup vegetable oil

 2-4 cups coarsely shredded cooked chicken

 1/2 cup chopped scallions

 1/2 cup chopped fresh cilantro

 1/2 cup sliced almonds, toasted

 2 tablespoons sesame seeds, toasted

Place in a large bowl the cut Chinese cabbage and lettuce.

Whisk together soy sauce, lemon juice, sugar or honey, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar/honey is dissolved and dressing is combined well. Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat.