More peas! The plants are finally producing well, but now our snow peas have slowed down. We have second plantings of both kinds of peas that are just starting to produce, so peas will just keep coming. We hope that is a good thing!
This week, we’ve included something special: squash blossoms! These are a great treat, we’ve included just enough in this week’s share for a bit of an appetizer. We’ve got two recipes one with breading here, and the other without here. The first recipe calls for mint, but Heather just can’t get behind that, so we’ve included enough oregano for this recipe.
The bunch of kale would be great as Kale Chips substitute any seasoning if you don’t have the nutritional yeast. You can use kale any way you would use spinach: in scrambled eggs, added to casseroles or as a cooked green.
Green beans can get a bit boring if you eat them too often. To help yo out with that, try this simple recipe for Spicy Green Beans. Yum! P.S. the green beans are coming to you a bit dirty because of the recent rains. This may seem like a rookie move, but they will actually stay fresher for you longer if you store them unwashed and clean them just before you prepare them.
“Don’t ever let yourself be a victim. Our culture thrives on victimhood. We love to invoke ‘I can’t’ and make excuses. The truth is we tend to make time and have money for what we think is important. It’s okay to eat junk, but be honest and admit that it’s because you don’t care enough or you’re too lazy, or whatever. You and I can’t change everyone else, but we can sure change the one looking at us in the mirror. Resolve to do that, and you’ll lead by example and find the world lining up to follow. Be the change you want to see and refuse to blame others or circumstances.”
-Joel Salatin on convenience food and cooking for ourselves, from Folks, this ain’t normal: A Farmer’s Advise for Happier Hens, Healthier People and a Better World
Things are getting a little more exciting and a little more varied around here! This is the first week we have included green beans in the share. They would be great steamed or boiled with some salt and pepper, or you could add them to this recipe: Summer Squash Sizzle which will help to use the first yellow squash of the year!
We’ve had loads of snow peas, but this will be the first time that everyone receives shelling peas. We do our best to pick them young enough to eat them out of hand. Instead of grabbing a bag of chips to snack on, try fresh peas.
The green pepper that is included is probably a bit smaller than I would usually pick them, but I just couldn’t pass up the opportunity to include one! Give it a chop and add it to your scrambled eggs or make a Denver Omelet or Denver Hashbrowns. Or slice it up and dip into some hummus or homemade ranch dressing.
Last, but not least, I should mention this weeks herb: thyme. If you like mushrooms, I’ve got the recipe for you! If you don’t, try substituting the summer squash (steamed first) or even some chopped cooked chicken. Linguine with Lemon, Garlic, Thyme Mushrooms is a favorite at our house, bonus if you can find fresh morel mushrooms!
I’m a bit bummed that I forgot to take a photo of this weeks share, I ended up leaving the camera in the cash box when we went to the first farmers’ market of the season in Grafton. That’s another photo opportunity that was missed, but I digress.
This weeks share included snow peas and lettuce. The plan was to include a loaf of sourdough bread, but only 2 of the 6 loaves turned out. I think it has to do with the crazy humidity we’ve been having. We also had a small quantity of shelling peas and one summer squash and one green pepper ready so it was first come first serve between bread, shelling peas, summer squash and the pepper. The abundance is just around the corner, I swear!
At this point it has become a waiting game, our spring broccoli and cauliflower has been eaten. It is too hot for spinach and the lettuce is having trouble too. Snow peas are in abundance but it’s too hot for the shelling peas and they are coming very slowly. We expect the first tomato any day now, we’ve picked 2 peppers and 2 yellow summer squash!
We are finally able to put more produce in our shares! The lettuce is going strong for the moment, this week members got a one gallon bag full, enough for several side salads. The peas you see are snow peas. The whole pea, even the pod is edible. They are great in stir frys, added to salads or raw, as is! Members also received broccoli and cauliflower. This week we included a pint of our heirloom tomato sauce to round things out.
That’s it for the broccoli and cauliflower until later in the fall. We will probably see lettuce in next week’s share but our spinach has already gone to seed with these HOT temperatures. There are lots of tomatoes out there, I am hoping that the temps will help them start to ripen soon! The eggplant are flowering too.
On a sad note, we planned to include some baby potatoes in this week’s share, but a gopher ate the whole row out from under us, literally. Gophers are ever Dave’s nemesis. Last year they took out an entire section of carrots.
It has been quite a week for us! In addition to getting this weeks share together, we also had The Fred Eaglesmith Traveling Show concerts. The first was the same day as the CSA drop. So, no picture is available…oops!
This weeks share included 2 pints of yellow beans from last season. My favorite way to enjoy beans is in green bean casserole, or yellow bean casserole! Most everyone makes the standard version with canned cream of mushroom soup, but if you’d like to shake it up a bit check out Alton Brown’s version http://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe/index.html . I tried it for Thanksgiving about 5 years back and I haven’t bothered with a ‘can of cream of’ anything since then. Yum!
Members had a choice of spinach, broccoli and lettuce mix. First come, first served.
We included popcorn that we grew last season. I used to make pop corn on the stovetop with my great-grandma years ago and that is what you will want to do to enjoy this tasty snack.
Choose a 3-4 quart saucepan with lid. Add 2 tablespoons of neutral, high heat oil (canola or grapeseed are two that would work) to the saucepan along with ½ cup of corn kernels (what was included this week.) Shake the pan to cover kernels in oil, kernels should cover the bottom of the pan. Cover pan and place over medium heat until the corn starts popping. Lift pan from heat and shake continuously while holding the lid down till popping slows, about 4 minutes or so. Remove pan from heat and leave lid on until popping stops. Pour into a bowl and season as desired!
Pound cake is one of my favorite items to bake in the spring when we have a glut of eggs. The basic recipe for pound cake is: a pound each of flour, sugar and butter. To spice up the recipe, I sometimes use mini chocolate chips, orange marmalade or cocoa powder.
We included a dozen of our pastured eggs to round out this weeks share. Outdoor living makes for great eggs, the yolks are a beautiful orange/gold color from the beta carotene from the greens. If you have eggs at home, we invite you to crack one next to our farm eggs to see the difference for yourself! Pastured eggs have been shown to contain more Vitamin E, Vitamin A and omega 3 fatty acids and less saturated fat and cholesterol than those found in the store.