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.
This was the first week of our first season offering CSA shares! If you are not familiar, CSA stands for community supported agriculture. Each CSA is different, some require a certain amount of time to be spent working on the farm. Others, like ours, are basically buying a subscription to what is available during the season. We had anticipated having a good amount of produce available to start shares 2 weeks ago. The wet and late spring weather changed those plans. So this week brought an abbreviated share and we expect that next week will be much the same. We are hopeful though! The tomatoes and peppers have had flowers for quite some time and our peas are just starting to flower. The greens had a slow start, but they seem to be coming along well. Things are growing and we expect that shares will really start to fill out soon. Thanks to our members for bearing with us!
The pint of tomato sauce was made with last years produce. We have found it to be equally good on pasta or as a pizza sauce. We used a variety of heirloom tomatoes, they varied in color from green, yellow, orange, purple and red.
This photo shows spinach but some members received kale and others got broccoli. We mixed it up a bit to be able to add something fresh to each share. If it would cool down just a bit, we’d have some great greens.
The beans are a beautiful variety called ‘calypso’ I have also seen them called ‘orca.’ They would be a great addition to any soup or stew. If you are not familiar with how to cook beans from dry, here’s a great link: http://www.simplebites.net/a-simple-guide-to-cooking-dried-beans/
The bread is sourdough made with wild yeast. About 3 years ago, I started a sourdough starter, just water and flour set on my countertop. It was colonized with wild yeast and the mixture started to bubble. When I make bread I use about half of my starter then add sugar, salt flour and water. Then I add more flour and water to the starter container and it keeps on growing and lives in the refrigerator between baking days. This is the way bread was made long before you could buy yeast at the store.
- How to Make Yeast Bread (cooking.answers.com)