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Friday June 10, 2011
Greetings CSA Farmers' Market Members,
“I talked to a farmer who has farmed 74 years last week, and he said this is the worse spring he has ever seen.” (Farmer Friend in Argyle, NY)
Now that is quite a way to start the 2011 season, don’t you think? Indeed this season has presented many more obstacles and challenges than ever before. The weeds especially are overwhelming along with the abundance of insects and disease. We underestimated the damage of the heavy rains this Spring. Nonetheless, the crew just pulled out in trucks and tractors to harvest for tomorrow’s opening day. I believe everyone is grateful for warmth and sun and for finally diving into the season. It was a lovely sight to see legs swinging over the edge of the trailer, water bottles in hand, smiles on faces, and to hear Walter singing as I walked out to milk Spritz. Gillie, the one baby goat we kept is cuter than cute, jumping on my back and trying to play with Ruby (our dog). During milking, Gillie just loves to jump into the bowl holding Spritz’s grain. Sometimes Spritz sends her flying; other times Spritz just sighs and continues to munch on what is in front of her.
** For this week, only the primary email address holder will receive this newsletter. We are still working out the bugs on the website/database. Please forward to your spouses, friends, share partners etc. We hope to have this straightened out within the next week or so. Thank you for your understanding.
Each week when you read this email, I will tell you what is most likely in your share. Sometimes we don’t know exactly what will be harvested until we are knee-deep in the harvest. I will always tell you what I know and hey, a good surprise every now and again can be wonderful thing!
Please check Facebook and the website under Membership for any Current Notices.
Please read the Member Handbook and check out the Recipes on the website.
Please, Working Members, give a call a few days before you would like to work.
Enjoy your first share – Justine
This week in your share, you will most likely receive:
Lettuce, Mesclun, Scallions, Garlic Scapes, Summer Squash/Zucchini, Peas, and Cilantro
Cilantro
“Prized for its clean, fresh fragrance and flavor, cilantro (fresh coriander) is widely used in Middle Eastern, Asian, and Mexican cooking. Add fresh leaves to salad, salsa, dip, curry, and chili; it is best included at the end of cooking time. Cook chopped stems with beans and soups.” (Simply In Season)
“Since cilantro doesn’t stand up to much heat, it is usually added to a dish right before serving. Cilantro’s delicate leaves can be sensitive to moisture, so be sure to keep the bunch upright with the stems in a jar.” (Farmer John’s Cookbook)
Cilantro Cooking Tips:
Add fresh leaves to soups, stews, and stir-fries for an aromatic touch. Add cilantro leaves toward the end of cooking time to retain fresh flavor and color.
Toss fresh leaves into a green salad.
Chop into pasta and potato salads.
Add cilantro to scrambled eggs.
Add cilantro to your favorite vinaigrette
Don't be afraid of Garlic Scapes!
"They are so simple and sooo good. Chop off the bulb end. Take the stems, chop them into inch, inch and quarter pieces. Steam them in a small skillet until they're tender and the water has evaporated. Then, in the same skillet, throw in some butter and saute them. The saute does add a nice crunch but really isn't necessary.
If you use your microwave to steam/cook your veggies, you can also add the scapes to broccoli, peas or spinach. Same process, clean, chop. Toss them in the bottom of the bowl. Add the vegetables of your choice. You don't need addtional cooking time, just follow what would be the usual cooking times for the other vegetables. They're also really good by themselves on a baked potato with some nice goat cheese." (Epicurious)
Garlic Scape Pesto
1/2 lb. garlic scapes (chopped into 1" sections)
1 c. organic olive oil
2 c. grated parmesan cheese
In a blender, combine the scapes and olive oil. Pour mixture into bowl and blend the cheese in by hand.
White Bean and Garlic Scapes Dip
1/2 cup sliced garlic scapes (4-6)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.
In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Yield: 1 1/2 cups.
Relevant Recipes from the Website:
Spinach and Scape Frittata
Lemon-Scented Pasta with Garlic Scapes and Veggies
Orzo with Fresh Peas and Mint Pesto
Zucchini/Summer Squash with Lemon and Thyme |
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You received this email because you are a member of the Denison Farm CSA.
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