CSA Week 2 Share

From Shana:

• http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html
• http://www.bonappetit.com/test-kitchen/ingredients/article/garlic-scapes
• http://www.epicurious.com/recipes/food/views/pasta-with-garlic-scape-pesto-395769

From Bob:

If you’re like me and forgot about last week’s radishes after you topped Tuesday’s salad, here’s a quick way to pickle and preserve them for a bit longer.  These go great on top of tacos, add extra crunch and flavor on a sandwich or are just great out of the jar with a fork.

• Leftover radishes, thinly sliced (I had 5, this amount of liquid should probably cover at least double that though)
• 3/4 cup water
• 3/4 cup distilled or apple cider vinegar
• Heavy pinch of sugar
• 1 tbsp each of your choice of flavor enhancers (mustard seed, dill seed, fennel seed, crushed red pepper, black peppercorns, to name a few – whatever you have on your spice rack really)

1. In a saucepan, combine water, vinegar, sugar and seasonings.
2. Over medium high heat, bring the mixture to a rolling boil.  Let boil for 5 minutes.
3. Turn off the heat and cool until room temperature.
4. Pour the mixture into a plastic or glass container with a tight fitting lid, add sliced radishes.  (If using plastic, use something disposable as the pink color the pickling liquid becomes from the radish will likely stain your tupperware)
5. Store in the refrigerator.  Give them at least a few hours before serving.

If you have some leftover cornbread mix from last week’s suggestion and also were lucky enough to get some zucchini this week, give this simple recipe a try.  It’s great for a brunch and the leftovers refrigerate well for lunch the next day.

See below for an update from Farmer John about what is available in tomorrow’s share:

Hello Everyone, So we waited with a mixture of anticipation and dread for the severe storms predicted

for Saturday. We badly need the rain but worried about the high winds and potential for hail. In the end

we got no rain at all, only 2 days of high winds that have been wreaking havoc with our crop covers and

drying out the soil even more. There is some hope for precipitation at the end of the week; in the

meantime we will be moving the sprinklers around from field to field to keep the crops growing and the

seeds germinating.

The good news is that the shares size will nearly double this week with lots of new crops

beginning to mature. The broccoli has begun to head and we will send it to some groups as availability

allows. Those not receiving broccoli will get kale for this week and broccoli next week or the week after.

We will also be sending bunches of broccoli leaf which is almost as nutritious as kale and in my opinion

more palatable. I sauté the leaf with onions and blend this with milk for a delicious base for cream of

broccoli soup. Summer squash has also started to produce; small quantities for this week; more in

weeks to come. We have peas, mostly English- the shell type. The sugarsnap peas will become more

abundant in the coming weeks. For lettuce we have a speckled romaine-an heirloom variety called

Forellenschlus. The heads are usually fuller but with the drought they may begin to bolt and will get

bitter. Garlic scapes are here! These are the flower tops of the plant and can be grilled, chopped finely

and sautéed or blended to make a pesto. Hakurei salad turnips are a sweet, baby size treat intended to

be eaten raw, although many folks prefer to cook them. They have beautiful greens- great for braising or

sliced into ribbons mixed into salad.

I hope to see many of you at our farm visit picnic this Saturday. The weather looks good. If you

can’t make it on Saturday you are welcome to come on Sunday. 141 Brighton Rd. Andover NJ 07821

The share for this week will be: Forellenschlus romaine, salad turnips, garlic scapes, spinach(2 bunches),

broccoli or kale, summer squash, choice of escarole or endive(frissee), peas, bok choy and choice of

cilantro or dill.

Enjoy! Farmer John

See below for an update from Farmer John about what is available in today’s share and what to expect over the next few weeks:

Hi Folks, We finally got some rain here at the farm on Sunday, just over an inch. We need more but are grateful for what we receive. We have essentially lost the first planting of arugula, broccoli raab and tatsoi as a result of the dry conditions and the heat wave. It had been under siege from a pernicious pest-the flea beetle and was covered with an Ag fabric to protect it. Because it was hidden and because we are so busy with all our other planting I missed seeing that it was beginning to bolt to seed. We have another planting so perhaps we will have more in a few weeks, if not it is always much better in the fall. We will try to salvage what we can for this week. We do have beautiful spinach and lettuces and in the coming weeks there will be Swiss chard, escarole and frissee. The garlic scapes are late this year; we should have some next week. Peas will begin next week as well. It’s a small first delivery but it will be increasing substantially each week.

The share for this week will be: 2 bunches of spinach, 2 types of lettuce, radishes, arugula or tatsoi and choice of an herb (chervil, garlic chives or mint). We have sunchokes that we will offer as an extra.

Enjoy! Farmer John

Hi everybody!  We are happy to announce that the first veggie pickup for 2016 will be on Tuesday June 7th.  The first eggs/poultry pickup will be June 14th.  The first fruit and meat pickup will be June 21st.

Don’t forget you can also order honey from Bee My Honey, but please give them a week’s notice to be included in the next delivery.  Please e-mail mishsager@yahoo.com for more information.

Meat deliveries will be offered monthly by Wrong Direction Farm – there is no commitment, you can order as often as you’d like via their website.  The first delivery from Wrong Direction will be 6/21 – the deadline to complete your order is 6/19.

Please remember to bring bags with you when you come to the pickup location.  And don’t forget to sign-in that you received your share.  Lastly, if you have not already done so, please volunteer for a set-up or clean-up shift, our CSA runs on volunteers and we need your help!  To sign up for a shift, please visit the online schedule.

Welcome to the Caldwell CSA website! We hope you will find all the info you need to find out what a great experience membership in Caldwell CSA really is.

Check this page frequently throughout the year for posts about our weekly deliveries and news for members.

Not yet a member?  Click here for registration information!