Week 5 - July 18, 2018
I’m having a hard time accepting that this is only week 5 of the CSA season, being already past the half-way point of July and with back-to-school looming just 4 weeks away…. We had a calf born last Thursday a week early, and she did not come into our lives meekly! She got spooked when we tried to approach to make sure she was ok, then went through a fence which was not baby-proof yet, ran across Farm Loop Road, and disappeared into the woods. It was (yet another) lesson in taking a deep breath and being patient, as 2 hours into our search and after consulting with the cow gurus in my life we realized that she was likely hiding somewhere near and would return when she was ready. Sure enough, she was in the barn with her mom the next morning. So far the name “Bolt” seems to be sticking.
More cucumbers this week, with the second succession of cukes in the mobile tunnel just starting to come on. Within a week we will be drowning in them! Everyone loves harvesting the cucumbers, I have literally had to make sure we take turns escaping into the tropical wonderland that are our covered structures to find the green fruit. The zucchini are just starting to set, and with the hot sunny weather predicted for the next few days we should have plenty starting next week. Broccoli also is on the verge of being ready on large amounts, but for this week we still have to settle for the delicious side shoots of our small early variety. The daikon is an Asian favorite, you can cook with it, kim chee with it, or slice or grate and eat it raw.
Full Shares Small Shares Green Ballhead Cabbage Green Ballhead Cabbage Cucumbers Cucumber Salad Mix Salad Mix Hakurei Salad Turnips Hakurei Salad Turnips Rainbow Chard Rainbow Chard Broccoli Broccoli Zucchini Herb – Parsley Spring Onions Daikon Radish Herbs – Parsley
Roasted Swiss Chard with Feta 1 bunch rainbow chard - leaves and stems separated and chopped 1 large onion, chopped 1 tablespoon olive oil salt and black pepper to taste 2 tablespoons olive oil 4 ounces feta cheese, broken into 1/2 inch pieces Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil. Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet. Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top. Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.
Tuscan Sausage and Chard Soup 1/2 pound bulk mild Italian sausage 1/2 onion, chopped 1/2 red bell pepper, chopped 6 cups water or chicken stock 1 bunch Swiss chard, chopped 2 cubes chicken bouillon (if using water) 1 teaspoon garlic salt 1/2 teaspoon Italian seasoning 2 teaspoons grated Parmesan cheese Heat a large pot over medium-high heat and stir in the sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 5 minutes. Drain and discard any excess grease. Stir onion and red bell pepper into sausage; cook and stir until vegetables begin to soften, about 3 minutes. Pour water into the pot; add Swiss chard, chicken bouillon, garlic salt, and Italian seasoning. Cover and reduce heat to medium-low; Simmer until vegetables are very tender, about 20 minutes. Sprinkle soup with Parmesan cheese before serving.
Roasted Pork Banh-Mi Vietnamese Sandwich 1/4 cup julienned (2-inch matchsticks) daikon radish 1/4 cup julienned (2-inch matchsticks) carrots 1 tablespoon seasoned rice vinegar 1/4 cup mayonnaise 1 teaspoon hoisin sauce, or to taste 1 teaspoon sriracha hot sauce, or more to taste 1 crusty French sandwich roll 4 ounces cooked pork roast, thinly sliced 6 thin spears English cucumber, diced 6 thin slices jalapeno pepper, or more to taste 1/4 cup cilantro leaves Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate. Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl. Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling. Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes. Place sliced pork, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.