Me oh my this weather! Last week got off to a rough start with days piled on days of rain, mist and humidity along with no sunshine whatsoever. That spelled doom for our strawberries and alas we had nothing substantial to pick for the CSA. All said, we had a great year for the strawberries, but the thought of having the patch last four weeks will have to wait for another year. We are very excited about the 3rd variety of strawberry we tried out this year called Dickens. If not for the unusual weather, we easily would have had another week. For any home gardeners out there that might be curious, the variety of strawberries we grow are Earlyglow, Flavorfest, and Dickens.
This is looking like it could be the final week for the peas. They have had a great year as well. No doubt they love the cool, wet weather. For the CSA, I think what we will do is put all three varieties out in one section and let you pick which one to include in your share.
Another cool weather loving crop is broccoli. The heads are a bit smaller then we hope for as farmers, but they are really nice, dense and tasty! Last week we paired them up with the cauliflower in one section of the CSA. This week the broccoli will stand alone and we will pair up the cauliflower with the cabbage. So members will be able to decide whether to take cauliflower or a cabbage this week. We tried a new variety of cabbage this Spring. It’s miniature… perhaps a bit too miniature! The heads are a nice size though for slaws, cabbage and noodles, an addition to stir fries etc. We grow cabbage, broccoli and cauliflower again for the Fall!
We are closing in on the end of the cool weather loving crops and that is a good thing because the forecast is…. yikes…. upper 90s this week! We are going to have head lettuce and arugula in the shares this week and that very well might be a wrap on the leafy greens for a bit. We’ll have to see how they hold up in this heat. In case you are unfamiliar with arugula, it is a small leaf with a big bite! A little can go a long way to provide a peppery taste to a salad, an omelette, or on top of a pizza perhaps?
Looking ahead we have a nice row of carrots that needs just a little more time to size up and we’re also one week away from digging out some new potatoes just in time for a 4th of July potato salad!
A lot of planting to catch up on this week now that the ground is back to a workable condition. Drink lots of water everyone and bring a bottle with you to CSA pickup! |
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CSA Quick List Week 5Broccoli
Choice of Peas
Lettuce
Cabbage or Cauliflower
Arugula
Garlic Scapes/Kale/Swiss Chard
Zucchini
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Herb & Flower Garden
The herbs and flowers are starting to hit their stride now. We have a couple new of things to point out this week. First, pick your own Fava Beans are now ready! They are towards the top of the garden and at the very front with a newly placed sign.
Fava beans are ready to harvest when the pods are plump, green, and feel full. You can harvest them young and eat the whole pod like snap beans, or let them mature and shell the beans inside. For fresh shelling, harvest when the pods are green, thick, and have a glossy sheen. For dry beans, leave the pods on the stalks until they dry, then shell. I also have to include that Fava beans are generally safe to eat, but they can be poisonous to individuals with a genetic condition called G6PD deficiency. This condition, also known as favism, can lead to a severe reaction called hemolytic anemia when fava beans are consumed.
Hope I didn’t scare you from trying them!
The other new addition is a fun one especially if you have a cat…
Choose the strongest, thickest stems for harvesting. You can cut them a few inches above the soil line or at a leaf node, which will encourage new growth. You can dry the entire stems or just the leaves and flowers. Spread the harvested catnip in a single layer on a tray or hang bundles upside down in a dark, dry, well-ventilated area. Once dried, crumble the leaves and flowers, discarding the stems if desired. You can also use a dehydrator, which will help preserve the aroma. Store the dried catnip in an airtight container in a cool, dark, and dry place.
And there are lots and lots of flowers for bouquets! The Godetia is in bloom and it is only available for a short window of time. Take advantage! |
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Herb of the Week: Cilantro
Cilantro is one of the most popular herbs in the garden. It quickly goes to flower, so we plant multiple crops of cilantro throughout the CSA season. Often you either love cilantro or despise it, so just know it can usually be substituted in recipes with parsley. Cilantro is common in Asian and Mexican dishes and is a staple in many salsa recipes. With this upcoming heat wave, the cilantro might quickly go to flower so take advantage while you can! We have two types a traditional type and a confetti type to choose from. They are planted in the same bed towards the front of the garden. |
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Recipes
We love hearing from CSA members who want to share their recipes! Another great way to get yummy recipes out to others is by posting in the TFF Community Facebook group. You can request to join this group by clicking here.
Garlic Scape Aioli
Ingredients:
- 4 roughly chopped garlic scapes
- ⅛ tsp sea salt
- 1 egg yolk
- ½ lemon, juiced (about 1 Tbsp)
- ⅓ C olive oil
- ⅓ C vegetable oil
Instructions
- Wash and roughly chop the garlic scapes. Trim off and discard the flower bud. In a food processor finely mince the garlic scapes with the salt.
- Add the egg yolk and lemon juice to the food processor and pulse until fully incorporated.
- Next, with the food processor running, very, very slowly pour in both of the oils. It’s important to add them slowly so that it emulsifies with the egg. Continue to process until the oil is fully incorporated and the aioli is creamy like mayo.
- Serve immediately or store in the refrigerator for up to one week.
Great to use on your sandwiches, burgers, chicken, fish, steak!
Original recipe by Rachel
Broccoli with Parsley Butter
Ingredients:
1 head of broccoli
2 Tbsp unsalted butter
2 garlic cloves, sliced (optional: add garlic scapes)
2 tbsp roughly chopped flat-leaf parsley
1 lemon, zested
a drizzle of olive oil
Instructions:
- Bring a large pan of water to the boil and, once simmering, add the broccoli and cook for 3-4 mins until just tender. Drain and set aside.
- Melt the butter in a large frying pan over medium-low heat and add the sliced garlic. Fry for 1-2 mins before adding the broccoli to the pan. Heat through, then remove the pan from the heat and stir through the parsley and lemon zest. Season to taste and serve with a drizzle of olive oil.
Recipe adapted from TESCO
Roasted Broccoli and Kale with Lemon Pasta
Ingredients:
- 1 lb pasta, preferably orecchiette
- 1 large broccoli head, cut into small pieces
- 3-4 cups kale, center stalk removed and cut in small pieces (or alternative green)
- 5-10 garlic scapes, or 2 garlic cloves, minced
- 1-2 Tbsp lemon zest
- pinch red pepper flakes
- salt and pepper
- grated parmesan (optional)
Instructions:
- Prepare all your ingredients. Preheat oven to 450° F. (Missing in the photo is the parmesan cheese).
- Line baking sheet with parchment paper or foil. Toss broccoli with olive oil and a good pinch of salt and pepper. Spread out on a baking sheet in a single layer. Bake for 10-15 minutes until crispy and slightly charred. Remove from oven and set aside nearby.
- Boil heavily salted water and cook pasta according to directions. Drain pasta, reserving ⅓ cup of pasta water. Do not rinse pasta.
- Heat a large pan (or wok) and add olive oil. Over medium heat, add garlic and cook for a few seconds until fragrant, making sure it doesn’t burn. Increase heat to medium-high and add chopped kale, red pepper flakes, and a pinch of salt. Saute for a few minutes until just cooked.
- Add drained pasta with a little bit of the pasta water and stir to combine.
- Add roasted broccoli to pan and mix together until heated through 2-3 minutes.
- Remove from heat. Salt and pepper to taste. Top with lemon zest and cheese. Enjoy!
Recipe by Savory & Savy |
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