Farm News for the Final Spring Share

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Important Reminders
  • This is the final week of the spring season. It's a vegetable-only week.
  • Next week is the first week for summer vegetables, eggs, and dairy.
  • Summer meat shares start the week of June 30th.
  • Fruit shares start the week of July 7th.
This Week’s Vegetable Share
  • Spinach
  • Green Garlic
  • Broccoli
  • Red or Green Romaine
  • Cilantro
  • Asparagus
  • Easter Egg Radishes
  • Strawberries (from Mick Klug Farm)
Thank You to our Members!

We’re so thankful for all the CSA members who shared in the farm’s spring bounty. It’s been a great spring; we’ve enjoyed favorable weather, grown some beautiful crops and enjoyed the daily company of an awesome production team. Here are a few shots taken this week of some of our team members.

 Matt and Jeff coordinate all of the field production at both farms.

 

Peg runs the business side of things and is pictured here with Luis, a long-time employee who does much of the tillage and cultivation at the Grayslake farm.

 

Recently the Grayslake crew gathered for a picnic at the end of the workday.
In the back: Tyler, Jessie and Michael
Bottom row: Jeff M, Jeff C (kneeling), Donna, Nadia, Charlotte, Kate, Courtenay, and Ryan

 

In the Farm Kitchen: Tips for Making the Most of your Share

This week’s strawberries come from Mick Klug Farm. Mick, his wife, Cindy, and daughters Amy and Abby grow many varieties of fruits and vegetables on their 150-acre farm in Michigan. The Klug family grow all of the fruit for our fruit share. Fresh strawberries are highly perishable and should be eaten within a day or two. Store them in the refrigerator. It’s best to take them out of the container and place them in a single layer on a plate lined with a paper towel.

Green garlic stalks are the immature stalks of the garlic plant. We plant our garlic in October and harvest the bulbs in July. We allow most of our plants to develop bulbs, but a small portion are harvested in the spring when they look like very large green onions. Use everything but the fibrous dark green tops. In the farm kitchen we substitute garlic stalks for garlic cloves in many different recipes since the flavor and pungency are very similar.

Broccoli plants don’t seem to grow well in the hot weather of mid-summer. Consequently, we plan for a couple of plantings in the early summer and a couple of planting in the fall. This week we began harvesting heads from our first planting. Typically, early-summer broccoli produces small to medium-sized heads with good strong broccoli flavor. Fall plantings produce larger heads with milder flavor. In the farm kitchen we find that early-summer broccoli is excellent for steaming, grilling, roasting, while the fall crop is best for eating raw in salads and serving with other crudités.

 

 

This Week’s Featured Recipes

 

Grilled Caesar Salad

2 tablespoons minced green garlic

3 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

2/3 cup, plus 3 tablespoons olive oil

1/2 cup freshly grated Parmesan, plus shaved Parmesan for serving

1 large head romaine, top and bottom trimmed neatly, cut lengthwise into quarters

Salt and freshly ground black pepper

Preheat grill to medium heat. In a blender, combine the green garlic, lemon juice and Dijon mustard. Drizzle in 3/4 cup olive oil to emulsify. Add the Parmesan and pulse.

Brush romaine with remaining olive oil and season with salt and pepper. Grill for 2 minutes, until grill marks appear and the romaine becomes wilted. Remove the lettuce to a cutting board and cut into 2-inch wide strips. Place in a bowl and drizzle with the dressing. Toss to coat and serve warm. Garnish with the shaved Parmesan.

Stir-Fried Vegetables with Lemon and Ginger

For the sauce:
1/2 cup low sodium vegetable broth

2 tablespoons soy sauce or tamari

2 tablespoons water

1 teaspoon sesame oil

4 tablespoons lemon juice

1 teaspoon fresh grated ginger

2 tablespoons minced green garlic

2 teaspoons cornstarch

For the stir fry:

1 tablespoon vegetable oil

1 bunch of asparagus, ends trimmed, cut into 2-inch pieces

2 cups broccoli florets

1 (8 oz) can water chestnuts, drained

Salt and black pepper, to taste

rice for serving

chopped cilantro for garnish

In a small bowl, whisk together broth, soy sauce, water, sesame oil, lemon juice, ginger, and green garlic. Whisk in the cornstarch, making sure there are no lumps. Set aside.

In a large skillet or wok, heat the oil over high heat. Add the asparagus, broccoli, and water chestnuts. Pour the sauce over the vegetables and stir fry until the vegetables are tender, but still crisp, about 5 minutes. Season with salt and black pepper, to taste. The sauce will thicken as the stir fry cools. Serve over rice and garnish with cilantro. 

Fish Tacos with Cilantro Salsa & Radish Salad

1 bunch fresh cilantro, bottom stems removed

4 tablespoons fresh lime juice (from 2 limes)

3 tablespoons olive oil

Coarse salt and ground pepper

6-8 radishes trimmed, halved, and thinly sliced

1 green garlic stalk, thinly sliced

½ teaspoon red pepper flakes, or to taste

4 tilapia fillets (or similar fish)

1/2 teaspoon ground coriander

12 corn tortillas

Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.

In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, green garlic, and red pepper flakes; season with salt and pepper. Set radish salad aside.

Place fish on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks.

Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa and fold.

Feta-Radish Spread

1 cup chopped radishes

1 green garlic stalk, thinly sliced

1 cup very thinly sliced spinach

8 ounces cream cheese, softened

4 ounces feta cheese, crumbled

1 tablespoon lemon juice

Stir together all ingredients. Season with salt and pepper to taste. Serve with crackers, pita chips or baguette slices.

Next week’s harvest (our best guess)… zucchini, napa cabbage, lettuce, green onions, swiss chard, strawberries, spinach and more!

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  • Margaret Sheaffer