Tuesday, July 20, 2010
4th CSA Pick-up
It was another very hot CSA harvest day today on the farm but everything got picked and delivered to Charlottetown on time. The large shares are very full this week, the bins were so full it was hard to close the lids. This weeks shares include the following farm fresh veggies: lettuce mix, lettuce heads, chinese cabbage, green cabbage, beets, baby carrots, onions, summer turnip, dill, cilantro, snap peas, spinach, garlic scapes and summer squash. (note, not all veggies included in both shares, large and small shares vary week to week)
Cilantro - Chop and add into sour cream for a light refreshing veggie or chip dip. Close the bag that the cilantro came in and store in the fridge.
Dill - Awesome with salmon or haddock, or chopped into sour cream and served with new potatoes, yum. If you store the dill in a glass of water it will keep very well that way.
Baby carrots - The greens should be snipped off and the carrots put into a plastic bag in the fridge
Marinated Lemon Carrots
11/4 lb. small whole carrots with tops
2 Tbsp. lemon juice
¼ tsp. salt
¼ tsp pepper
1/8 tsp. ground cardamom
1 Tbsp. olive oil
¼ cup coarsely chopped shelled unsalted pistachios nuts
1. Trim tops of small carrots to 1 inch long.
2. Steam carrots to just tender crisp.
3. In small bowl, combine lemon juice, salt, pepper, and cardamom; whisk in oil.
4. Add cooled carrots, toss to coat. Cover and marinate in fridge for 4 to 24 hours, tossing once or twice.
5. To serve, transfer carrots to serving bowl. Sprinkle with pistachios (I was not overly found of the pistachios so I would just leave them out next time)
Beets - The greens are getting big so just chop them off and store the beets in a bag in the fridge
Chinese Cabbage - Try using the chinese cabbage as a main ingredient in your salad this week, I think you'll like it.
Green Cabbage - Our earliest cabbage yet to grow here on the farm. This variety is called Parel and its weeks ahead of the other varieties.
Cabbage Fruit Salad
4 cups shredded cabbage
2 medium oranges, peeled and cut into bite-size pieces
2 medium red apples, chopped
1 cup seedless red grape halves
¼ cup dried currants or raisins
½ cup mayonnaise
¼ cup milk
1 tablespoon lemon juice
1 tablespoon sugar
1/8 teaspoon salt
½ cup chopped pecans, toasted
In a large bowl, toss the cabbage, oranges, apples, grapes and currants.
In a small bowl, combine the mayonnaise, lemon juice, sugar and salt.
Cover and refrigerate. Just before serving, stir dressing and pecans into salad.
If you don’t want to make the dressing, just use purchased coleslaw dressing.
Onions, the greens are still good so chop them up and add into scrambled eggs, a salad or a spagetti sauce.
Red Salad Bowl Lettuce - One of the most beautiful leaf lettuce heads we grow. It always impresses me with its looks and taste. Yummy
Snap Peas - Many CSA's do not offer peas as a part of the share due to the time commitment of harvesting them but we really like them and want to share with our members. Just snap off the stem end and eat them, pod and all. This variety is called Super Sugar Snap and they are sweet and tasty.
Summer Squash - Our summer squash is just starting to ripen and the large shares got to enjoy the first of the season's harvest. Pictured above is green zucchini, papaya pear and flying saucer. They are great chopped into a salad or added into a stir-fry.
Summer turnip - One of our most asked for vegetables this season, so this week the large shares have 2 and the small shares each got 1. You will notice a few "track" marks on the outside of the turnip, just peel them away and enjoy. Great cooked or eaten raw.
The garden is looking very good this year, things are growing very well and we are quite pleased with everything so far. We still have a few problem areas that are in need of weeding including the rutabagas and the latest planting of carrots but overall we're very happy.