June 28, 2014 - First share!

Greetings new and returning members! Here we go!

Look what sprouted in our kale patch! We are harvesting a new crop of interns and you'll learn more about them in following newsletters.

WHAT'S IN THE BOX: (storage and serving suggestions to follow)

"RAINBOW" SWISS CHARD (spinach-type leaves with colorful stems)

CURLY KALE

LETTUCE - RED LEAF OR RED SALAD BOWL

 SCALLIONS

SNOW PEAS (EDIBLE PEA PODS)

BEETS

KOHLRABI (green or purple knobby roots, leaves attached)

SWEET BASIL

GARLIC SCAPES (look like green curly-cues; taste like mild, fresh garlic)

STORAGE SUGGESTIONS:

Leafy greens, scallions, garlic scapes: store in a plastic bag in the refrigerator (or dedicated greens storage bag)

Root crops (beets, kohlrabi): remove greens and store in fridge. A plastic bag will keep the roots firmer if you are going to store for a long time. Store the greens as above, and do use the greens - they are loaded with nutrients!

Snow peas: in plastic in the fridge

Basil: stems in a glass of water, outside the fridge. Use in 2-4 days.

SERVING SUGGESTIONS:

Kohlrabi: The flavor is described as "a cross between an apple and cauliflower"! There are many ways to enjoy this uniquely delicious vegetable. Peeling the thick skin reveals a tender, crunchy white flesh. Good to munch solo, or use raw slices to scoop up hummus or other dips. Add raw shreds to salads or make a shredded "kohl" slaw (delicious!). One of our favorite ways to prepare: roasted kohlrabi. Toss slices with olive oil and salt, then roast in a 375 degree oven until slices are tender and starting to brown. Scrumptious! Kohlrabi leaves can be cooked like collards or kale.

Garlic Scapes: These are the flower stalks of hardneck garlic plants; we remove them so the plants' growing energy will go into making nice big garlic bulbs. But we don't toss them out! Garlic scapes are a prized ingredient in stir-fries, or any dish that calls for a mild garlic flavor addition. Chop finely and sprinkle them over any salads - from tossed to potato to egg. Chop larger pieces for stir-fry dishes or soups. They can even be pickled or made into pesto! Don't miss out on this delicious seasonal seasoning - the scapes will be gone in a few weeks!

Rainbow Chard!

Rainbow Chard: You can use the leaves anywhere you would use spinach. But this week we explored ways to use the beautiful chard stems! Besides simply adding them to your stir-fries, you can also chop them into egg or potato salad for a celery substitute.

For one lunch we enjoyed a delicious Baba Ghanoush-type dish from a recipe in the NYTimes. For all of you interested in eating locally and seasonally, here's a way to have your Baba Ghanoush in June and not have to wait for eggplant in August! Besides, it's delicious dish. Make this Chard Stalk, Chickpea, Yogurt and Tahini dip and dip your kohlrabi slices therein!

We also experimented with a Roasted Chard Stem Gratin. This dish was also pronounced "delicious!". One crew member thought they tasted like mushrooms and another claimed he could eat a thousand of the tasty stems! You won't ever find a thousand stalks in your box, but hopefully enough so you can try some of these different options for using the whole veggie. Ed. note: we roasted the stalks a bit longer than the recipe suggests - just test for the tenderness you like. Also, sadly, the rainbow stalks do not retain their beautiful colors when roasted - well, maybe a hint of them. But it's a fair trade-off for the flavor.

NOTES FROM THE FARM:

The crops have been enjoying the plentiful rains - and so have the weeds! We have completed most of our spring planting and the crew has moved on to harvesting and weeding, weeding, weeding! But they still have a smile on their faces and we look forward to a great season!

Thanks everyone - enjoy your veggies!

l. to r.  Nhin, Kathryn, Colleen, Kirstin, Kim, Beniece, Paul - class of 2014!