Tuesday, May 25, 2010

Meet us at the Market!

It has been a busy week....where have I heard that before? It is hard to believe that it is already the end of May. It feels as though we have jumped right into Summer, but with those strong Spring winds still following us. We are constantly amazed by the power of the wind and while we cringe as we watch new transplants take a beating, we are also suprised at how many of them manage to make it through (yes, we do lose a few). This week all of the "outside" tomatoes and peppers were planted with help from our college crew. In addition, all of the potatoes and onions and most of the other gardens were weeded as well and we put in squash cucumber and bean seed. This amounts to almost half of our land in production and was a lot of work - Great job girls!

Daughter Jessica has left us for a few weeks of study in France (she visited a market in Caen on the weekend and assured her dad that his veggies are still the best :) Thanks Jessica! and thanks to all of you for your words of appreciation and encouragement as you share your enjoyment of our vegetables.

This week in your share.... Carrots!! - These slender, tender gems are a sweet treat that you won't feel guilty about. I'm going to try the carrot top soup (below) this week - the greens are wonderfully tender - or make a nice salad if they last that long! Spinach Red Russian Kale - picked at the baby leaf stage - great for salads or add it to soups or stir-fry. Kale is a nutritional powerhouse. Check out this link for more info http://vegpeace.org/kale.html
Lettuce - Red or green butterhead - I like to chop/rinse/spin and keep it in a bowl in the fridge ready for a quick salad. Hakurai Turnips - Yes, those things that look like white radishes - perfect for snacking, chopped in a salad or light steaming. Chop and throw those tops in with your kale in the stir-fry.

As always, there is an abundance of recipes available through a google search, but here are a few to get you started.

Have a Great Week!

Carrot Almond Salad

If you don't like cilantro, you might try substituting something like basil, or parsley in place of it. Also, I included a few tips in relation to making this salad in the main entry up above, so have a glance before you jump in here. Also, my friend Nikki in Kennett Square, Pennsylvania did a roasted version of this salad with the produce from her CSA box, it's posted here.

extra virgin olive oil
1 cup / 3 oz / 85g sliced almonds

a small handful cilantro, about 1/2 cup
1 medium clove garlic, peeled
1/2 jalapeno pepper, seeded and de-veined
1/4+ teaspoon fine grain sea salt
1/3 cup / 80 ml extra virgin olive oil

1 bunch / 8 oz / 225 g baby carrots, scrubbed and sliced in half lengthwise

1 bunch / 16 oz / 450 g pencil-thin asparagus, stalks trimmed, cut into 2-inch segments

squeeze of lemon, optional

Bring a large pot of water to a boil. In the meantime, toast the almonds in a large skillet over medium heat in a splash of olive oil along with a big pinch of salt. Let them get deeply golden, remove from heat, and set aside.

Make the dressing by combining the cilantro, garlic, jalapeno, and salt in a food processor - or alternately, in a blender or with a hand blender. Drizzle the olive oil in while pulsing, continuing until the dressing is a creamy, vibrant green. Taste, and adjust to your liking with more salt, garlic, jalapeno, etc.

Salt the boiling water generously, then add the carrots, wait 15 seconds and add the asparagus. Depending on the actual thickness of your carrots/asparagus, cook for about 30 - 60 more seconds, you want the vegetables to retain some structure and bite. Drain and immediately run under cold water to stop the cooking. Spin dry in a salad spinner.

In a large bowl toss the vegetables with a generous splash of the dressing. Toss well, add 2/3 of the toasted almonds and gently toss again. Taste and adjust for seasoning. You might want to add a quick squeeze of lemon juice at this point, but it's optional. Serve family-style topped with the remaining almonds.

Serves 4-6 as a side.

101 Cookbooks http://www.101cookbooks.com/

Tuscan Carrot Top And Rice Soup

1

Posted by jeanne on August 14, 2009

Tagged with: , , , ,

By Salem Depot Member Perry McIntosh

This year I am on a quest to use “everything but the squeal,” so I poked around for ideas for carrot greens. I found this recipe online, from Lela Davidson on Hubpages.com, which I used as a base to make a white bean soup. Note: remember to cut the greens off before you store the carrots, because they will continue to draw moisture out of the root.

  • 3 tbsp. extra-virgin olive oil
  • 1 medium onion, minced
  • 2 small carrots, diced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 6 cups vegetable broth
  • 1/2 cup short grain rice or 2 lbs. cubed potatoes
  • 1 1/2 cups chopped carrot tops
  • 4 tbsp. fresh grated parmesan cheese

1. Heat the oil in a large pot. Sauté onion, carrots, celery and garlic for 5 minutes over low heat until translucent. Add salt and pepper, and pour in broth. Bring to a boil.

2. Add rice and cook for 15 minutes or until the rice is almost tender. Add the carrot tops and cook for 5 more minutes, mixing well.
3. When rice is tender, pour soup into four bowls. Sprinkle with cheese.

www.blog.farmdirectcoop.org

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Saturday, May 15, 2010

Energy Audit

Just about forgot. I was reminded yesterday that PFI ( Practical Farmers of Iowa) and The Cornucopia are doing a field day June 5. We had a energy evaluation done and made some small adjustments to our coolers. Mid American is going to come and present on Energy.

Friday, May 14, 2010

The first Sioux Center Subscription 2010 is delivered!

Greetings,

After a long snowy winter we are eagerly looking forward to
bringing you the first tastes of spring. We will be
delivering the first two shares in the evening on May 12 &
19. Starting on May 26, we will be at the Sioux Center
Farmer's Market on Wednesday mornings from 8 - noon where
you may pick up your share during that time. The market
will be located in the parking lot of the Centre Mall.

Get out your salad spinner as this week you may look forward
to the following items in your share.....

Spinach
Leaf Lettuce
Radish
Leek - a wonderful mild substitute for onions in soups and
egg dishes. saute them in a little butter or olive oil to
soften them first
Asian Salad Greens
Scarlet Queen salad turnips - chop up the root and eat it
raw, but don't throw out those leafy tops - they can also be
chopped into your salad or cooked and tossed in with your
potatoes, pasta or rice

We are looking forward to another great season!

John and Janna
Wesselius