Farm News 07/08/14
- The fruit share starts this week.
- This week we will deliver vegetables and fruit.
- Next week we will deliver vegetables, fruit, dairy & eggs.
This Week’s Vegetable Share
- Curly Kale
- Leafy Asian Cabbage (Tokyo Bekana)
- Zucchini/Summer Squash (off-farm pickup sites only)
This Week’s Fruit Share
- Sweet Cherries
Quick Tips for Storage
- Store all of this week's fruit in the refrigerator. Raspberries are highly perishable and should be eaten within a couple of days. Blueberries and cherries will store longer.
- Basil leaves will turn black if stored in the refrigerator because they can't tolerate cold temperatures. Instead, treat your basil bunch like a bouquet and place it in a small glass of water on the countertop.
- Store all other vegetables, including zucchini and cucumbers, in the refrigerator in plastic bags or in a crisper drawer.
In the Farm Kitchen: Tips for Making the Most of your Share
On Tuesday afternoon Nadia is busy setting out vegetables (including this lovely Tokyo Bekana) for CSA members who pick up at the farm.
A Few More Fun Photos Taken this Week...
In this photo, sheep graze contentedly at the Brodhead farm. Thanks to all the rain, our pastures continue to produce abundant forage for our animals.
There are 12 acres of woods on the back side of the Brodhead farm. Matt and Peg are slowly restoring this area to Oak Savannah by clearing brush, using proscribed burning and spreading the seeds of native prairie plants. This photo was taken from the hill, looking out toward the tomato fields.
Tuesday morning started out a little gray, but skies were sunny by the time the crew at the Grayslake farm returned from the fields with their first load of arugula.
By lunchtime, all of Tuesday's CSA boxes had been packed and Tyler was preparing to deliver them to our members.
This Week’s Featured Recipes
1 1/2 cups homemade chicken stock or canned broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
2 tablespoons olive oil
2 tablespoons unsalted butter
2 zucchini, large dice
1 1/2 cups couscous (10 ounces)
1/2 cup chopped basil leaves
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
1/2 cup extra-virgin olive oil
Wedge Pecorino Romano, for shaving
2 tablespoons toasted pine nutsHeat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter. Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified. Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, and parsley.
Buttermilk Beet Muffins
12 oz Italian sausage, removed from casings and crumbled
1 large onion, halved and thinly sliced (2 cups)
1 bunch kale, stems and ribs removed
4 garlic cloves, minced
Coarse salt and ground pepper
8 ounces lasagna noodles (about 9 noodles), each broken crosswise into 4 to 6 pieces
1 pint cherry or grape tomatoes, halved
3 cups part-skim ricotta cheese
1/2 cup finely grated Parmesan cheese
Preheat oven to 400 degrees. In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes. Stir in onions; cover, and cook until softened, 5 minutes. Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add garlic; cook 2 minutes. Transfer to a large bowl.Add kale and 1/2 cup water to pot; season with salt and pepper. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. Drain; coarsely chop. Transfer to bowl with onions.
Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water.Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss well. Pour into a 9-by-13-inch baking dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes. Cool 10 minutes before serving.
Stir in tomatoes, broth and kale; bring mixture to a boil. Reduce heat, and simmer 20 minutes. Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Season with salt and pepper.
Next week’s harvest (our best guess)…blueberries, apricots, raspberries, new red potatoes, garlic, lettuce, cucumbers, green onions, fresh sage, carrots, broccoli and maybe the first green beans!
- Margaret Sheaffer