2017 CSA Week 4

July 5, 2017

I hope you all had a wonderful Fourth of July holiday!  The girls and I are down in Central Oregon with my parents for a few days, trying to keep cool despite temps into the 90s.  It’s such a strange thing to walk away from something as fully engrossing as the farm and to drop into another world.  The girls keep making fun of me about being on my smart phone and texting about weeds and harvests, but I think I’m doing pretty well….  Managed some pool time, some river time, and even some BBQ.  All the while quietly obsessing about bolting spinach and chickweed!  Alex has been doing a great job being in charge in my absence, with the help of Annie and Erin and Wyatt.  I am so blessed to have a great crew! 

 

We have lots and lots of greens all clamoring to be harvested right now.  What with our cool and relatively wet spring and then Solstice daylight, they are all growing like crazy and ready overnight.   This will likely be the last of the spinach until late summer, so enjoy it while you can!  And if you are overwhelmed with salad greens, cook the arugula too – there are tons of recipes out there, or you can try arugula pesto as a dip or over pasta.   Full shares get the first of the heading broccoli, there is a LOT more to come.  This early broccoli variety is smaller but so very tender and delicious.  Also new this week is kohlrabi, a delicious crunchy bulb that grows above ground.  I like it best sliced and eaten raw, but you can cook with it too. 

 

OK, enjoy summer and eat your greens!  Hoping for zucchini next week, a sure sign of full summer.

 

 

Full Shares                                                                  Small Shares
Spinach                                                                       Spinach
Arugula                                                                       Arugula
Salad Mix                                                                    Kohlrabi
Kohlrabi                                                                      Cucumber
Cucumbers                                                                 Salad Turnips
Napa Cabbage                                                           Broccoli Raab
Salad Turnips                                                             Herb – Thai Basil
Broccoli
Kale
Herb – Thai Basil

 

 

Pasta with Arugula Pesto
1/4 cup chopped walnuts
3 cloves garlic, minced
2 cups coarsely chopped arugula, stems included
1/4 cup coarsely chopped fresh basil (optional)
1/2 cup olive oil
1/3 cup grated Parmesan cheese
salt to taste
1 pinch cayenne pepper
1 (16 ounce) package dry pasta
Combine the walnuts, garlic, arugula, and cilantro or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.)
Stir the Parmesan cheese, salt, and cayenne into the pesto
Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.
Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.

 

Broccoli Raab with Roasted Red Peppers
1 bunch broccoli raab
3 tablespoons extra-virgin olive oil
5 cloves garlic, sliced
2 roasted red peppers, drained and chopped
1 tablespoon fresh lemon juice
2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add the broccoli rabe, and cook uncovered until the stems are tender, about 5 minutes. Drain in a colander.
Heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook until tender, about 1 minute. Add the broccoli rabe. Cook and stir until the broccoli rabe has been cooked to your desired degree of tenderness, about 5 minutes for soft. Stir in the roasted peppers until heated, then remove the skillet from the heat, and stir in the lemon juice. Sprinkle with Parmesan cheese to serve.

 

Kohlrabi Slaw
2-4 cups chopped cabbage (can use napa cabbage)
2-3 kohlrabi bulbs, peeled and grated
2 stalks celery, sliced thin
2 carrots, sliced thin
2 tablespoons minced fresh onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon celery seed
1/2 cup mayonnaise
4 1/2 teaspoons apple cider vinegar
Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.

 

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