Weekly Share July 15th – 21st

Sungold Cherry Tomatoes
Summer Squash & Zucchini
Dancer & Italian Eggplant
Slicer Tomatoes
Genovese Basil
Something Extra

Lots of moisture on the farm since last week and everything is very green all of a sudden. Even though it feels like a perpetual sauna outside right now with dew points being in the 70’s, we are very thankful for the moisture and occasional cooler days. The moisture not only helps the summer crops out in the fields but it makes the field prep for Fall plantings over the next month much more effective. Our greenhouse is getting crowded. We have started our first round of bunching greens and radicchio, the celery and parsley are close to being potted up, and cabbage, broccoli, and cauliflower are looking strong. With the cooler temperatures last Friday, we went ahead and seeded some arugula on Thursday in a high tunnel with a shade cloth. This mid-summer planting is always a crap shoot; but hopefully it will germinate well and grow quickly giving the shares a little greens treat in early August. For now, we are getting into the Summer crops, with an abundance of eggplant, summer squash, tomatoes, and basil on the farm. Below we have included many recipes with some versatility of these crops. Enjoy the share….Autumn & Brian

Layered Eggplant, Zucchini and Tomato Casserole

Blistered Shishito Peppers & Cherry Tomatoes

Sungold Tomato & Zucchini Pasta

Sungold Tomatoes & Crispy Garlic Butter

Lebanese Baba Ghanoush

Alice Waters’ Ratatouille

Zaalouk (Spicy Eggplant Salad) The New Book of Middle Eastern Food by Claudia Roden
1 ½ lb eggplant, peeled and cubed
5 cloves garlic, peeled
3 large tomatoes (about 1 ½ lbs)
4 Tbls argan oil or mild extra-virgin olive oil
2 Tbls wine vinegar
½ tsp harissa or a mixture paprika &ground chili pepper
1 tsp ground cumin
½ cup chopped flat-leaf parsley
Boil the eggplants with the garlic in plenty of salted water, in a pan covered with a lid, for about 30 minutes or until they are very soft. Drain and chop the eggplants and garlic in a colander, then mash them with a fork, pressing all the water out.
Put the tomatoes in the emptied pan and cook over low heat for about 20 minutes, or until reduced to a thick sauce, stirring occasionally. Mix with the mashed eggplants and the rest of the ingredients and add salt.
Variation: Add the juice of 1 lemon (instead of the vinegar) and 1 tsp ground caraway or coriander.

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Weekly Share July 8th – 14th

Eggplant Mix
Nicola Potatoes
Slicing Tomatoes
Marketmore Cucumber
Red Candy Onions
Swiss Chard

We are hitting the culmination of the crazy Spring weather and hitting a low spot in terms of crop availability. Due to a mistake in planting, we lost over half our potato crop. We got a heavy rain right after seeding and many of them rotted, in addition all the late April and May heavy rains just overwhelmed us in terms of weed germination and growth. This affected many crops, not just the potatoes (beets, carrots, cilantro, fennel, dill, scallions, etc.); but combined with such a low stand in the potato rows, it meant the weeds took over and cultivation was impossible because at that point the potatoes we had were too tall. All of this followed with a serious drought over the past 5 weeks (still no significant rain) means the final growth and curing of the potatoes has been difficult. Harvesting and locating even more difficult. All that meaning for you many less potatoes this year than in the past 10 seasons. We will be getting you each 1 delicious lb of Nicola though this week, so please enjoy. We will be hoping to have 1-2 more shares with potatoes later in the summer and fall; but that depends on our final harvest. In addition to the potato loss, this time of year, we are usually harvesting shishitos and other green peppers; but this season, again due to the May rains and limited labor, we got our peppers in the ground quite late, so they are still a few weeks out. We are happy to say that tomatoes and eggplant are hitting their stride and we have a good amount of bulk beets for the summer months. In addition, the swiss chard is still looking good, even though the bugs and heat are beginning to take their toll. We have some delicious recipes below. Enjoy the share……Autumn & Brian

Turkish Beet Salad (pancar salatasi)

Creamy Cucumber and Grilled Potato Salad

Potato Swiss Chard Frittata

Aloo Baingan (Eggplant And Potato Curry)

Greek Feta Eggplant Fries

Boiled Swiss Chard Salad The Classic Italian Cookbook by Marcella Hazan
1 bunch Swiss chard leaves
Olive Oil
1 or more Tbls lemon juice
Pull the leaves from the stalks (reserving the stems for another use, such as Swiss Chard stalks with Parmesan Cheese) and wash in a basin of cold water, changing the water frequently until it shows no trace of soil.
Put the chard in a pan with whatever water clings to the leaves. Add 1/2 tsp salt, cover, and cook over medium heat until tender, about 15 minutes from the time the liquid starts to bubble.
Drain in a pasta colander and gently press some of the water out of the chard with the back of a fork. Place in a salad bowl.
Serve cool (not refrigerated) or lukewarm, seasoning with salt, oil, and lemon only when ready to serve.

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Weekly Share July 1st – 7th

Baby Daikon
Slicer Tomatoes
Summer Squash & Zucchini
Sungold Tomato or Romano Beans
Summer Crisp Lettuce

Charred Romano Bean Salad With Zucchini, Aioli And Pecans

Moroccan Carrot-Zucchini Salad

Anchovy, Little Gem, and Tomato Salad

Daikon & Tomato Salad

Sweet-Vinegared Daikon and CarrotsJapanese Farm Food by Nancy Singleton Hachisu
1/3 cup organic  rice vinegar
1 Tbls organic granulated sugar
1  cup julienned daikon (1 ¾” thin matchsticks)
1/3 cup julienned carrots (1 ¾” thin matchsticks)
½ tsp sea salt
Zest from 1 yuzu or ½ Meyer lemon cut into fine slivers
Heat the vinegar and sugar together in a small saucepan over low heat to melt the sugar. Cool to room temperature before using.
Keep the daikon and carrots in two separate bowls. Sprinkle the daikon with 2/3 of the salt and the carrots with the remaining salt. Massage the salt in gently and let sit for 10 minutes before squeezing out the excess water and dropping into a clean medium-sized mixing bowl. Toss the daikon and carrots with the slivered yuzu or meyer lemon zest and cooled sweet vinegar. Chill for 1 day before serving.

Heirloom Red Lettuce Salad with Soy Sauce – adapted from Japanese Farm Food by Nancy Singleton Hachisu
3 heads heirloom red lettuce
1 Tbls soy sauce
1 Tbls rice vinegar
2 Tbls rapeseed oil
Clean lettuce, keep leaves in large 3” wide pieces and wash only if necessary. Make sure the lettuce is dried between two towels if wet, prior to dressing.
Whisk the soy sauce and vinegar together in a  small bowl before drizzle-whisking in the rapeseed oil to emulsify. Take care to rewhisk the vinaigrette if you do not dress the salad immediately after making. Spoon enough well-emulsified dressing on the salad to film the leaves and gently toss with light hands. Save any extra dressing in a jar in the refrigerator. It keeps for several weeks.

Salata Arabieh (Arab Salad)The New Book of Middle Eastern Food by Claudia Roden
Serves 4 – In this most common of Arab salads, all the ingredients are cut very small. Do not prepare it too long before serving, and dress it just before serving.
1 small head romaine lettuce
1 small red Italian or mild white onion or 5 scallions
1 small-med cucumber
2 tomatoes
4 radishes, thinly sliced
2 Tbls chopped flat-leaf parsley
2 tsp chopped fresh dill or chervil
1 Tbls chopped fresh mint
3 Tbls extra-virgin olive oil
Juice of 1/3 lemon
salt and pepper
1 small clove garlic, crushed
Shred the lettuce, chop the onions finely, and cut the vegetables into tiny dice, using a sharp knife. Put them in a bowl with the radishes and herbs. Make a dressing with oil and lemon juice, slat and pepper, and garlic if you like. Pour over the salad and mix well.

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Weekly Share June 24th – 30th

Candy Onions
Napa or Tendersweet Cabbage
Romano Beans or Sungold Tomatoes
Arugula or Lettuce Mix

Suddenly after a very wet May, we find ourselves in solid drought conditions. We are running irrigation 12-15 hours per day to keep the crops satiated. The last of our lettuce, cut greens, bunching greens, carrots, beets, and herbs need a lot of water when it gets hot and windy like it has been over the past 5 days. Most of the Summer crops can handle the dry once they are well established; but our peppers and okra are still very small and recently planted later successions of tomato, zucchini, cucumber, and beans need water to get established so currently we are doing all we can to keep things hydrated. This week we begin the first seeding of trays for our Fall and Winter crops. This is a very large planting that includes all our fall cabbage, cauliflower, Romanesco, fennel, and early broccoli. We hope sometime in the next month we get rain, even with a passing thunderstorm, as prepping soil that is compact and dry can nearly impossible. At least 50% of our crop land is double cropped each year, so often our fall crop areas were utilized in the spring as well, meaning that preparation can be pretty extensive to eradicate weeds and crop residue and there is compaction from foot and tractor traffic. We are used to July and early August being dry; but it has been at least a few years since we have had such a dry June.
This week’s share will include the last cut greens till later in the summer. With all this heat, eat them quickly, they do not have the heartiness of cool season young greens; but they are still delicious. The candy onions, while on the small side are so delicious this year. They have begun drying back but are not cured or shelf stable, so use in the next few weeks. Timed with the Summer solstice a few days ago, the sungold tomatoes and romano green beans are coming on strong, a sign that Summer is truly upon us, if the heat didn’t already let you know. Romano green beans are a wide podded green bean, a style of green bean found all over Eastern Europe, Italy, Greece, Turkey, & Georgia. They are more robust than a classic American green bean. The most traditional preparation is braising or stewing the green beans in tomatoes, with onions and garlic. They also make a stellar green bean salad, just blanch till tender but still a little toothy, rough cut, and dress with sweet onions, herbs, and lemon or a vinegar of choice. Check out the recipes below and enjoy the share….Brian & Autumn

Cucumber & Fennel Salad

Couscous and Cucumber Salad

Heirloom Cherry Tomato, Fennel, & Arugula Salad

Cabbage Fried Rice

Spicy Chicken and Cabbage Salad

Tahini-Smothered Charred Cabbage

Romano Beans with Red Onion, Oil & Vinegar –recipe from Kitchen Garden Farm
1 lb or so Romano beans
2 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
1 red onion, thinly sliced
salt & pepper
This is a very simple, delicious way to prepare any type of string bean, and it makes a great summer salad or cold vegetable side dish. When Tim was working at a farm in Tuscany, this dish was on the table every single day, and everyone would add the oil and vinegar to their own liking. Simply wash and trim the beans (cut into bite sized pieces if you wish) and boil in heavily salted water for 5-10 minutes. They should be fully cooked but not disintegrating. Drain the beans and immediately plunge into cold water to arrest the cooking. Drain and toss with the red onion, salt & pepper, oil and vinegar. Serve chilled or at room temperature.

Greek-Style Green BeansBean by Bean: A Cookbook by Crescent Dragonwagon
The traditional Greek recipes in which this method is rooted use as much as three quarters of a cup of olive oil — too much for me. The few tablespoons here give flavor and allow the green beans to caramelize. Pretty they are not, but with one bite that is moot. Back in my restaurant days, I once received a proposal of marriage from a guest on the basis of these green beans. Pay careful attention to the details here. Technique is all.
1 pound fresh green beans, tipped and tailed
Vegetable oil cooking spray
3 tablespoons olive oil
About 1 tablespoon medium to finely chopped garlic (5 or 6 cloves)
1 large fresh tomato, chopped (I go ahead and leave the skin on and seeds in; if you are fussier than me, remove both and use only the chopped pulp of 2 tomatoes)

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Weekly Share June 17th – 23rd

Swiss Chard
Escarole or Frisee
Summer Squash or Zucchini
Red Leaf Lettuce

All the garlic is harvested and curing in the barn, with a small amount clipped and drying quickly in our greenhouse. The last of the storage onions are coming out this week and will be cured in the barn as well. We are bulk harvesting our Tendersweet and Chinese cabbages, storing away in our walk-in before the heatwave and more bug pressure does any damage. Even with the extreme weed pressure this Spring on our early beets, we are going to get a good bulk harvest for storage as well. The weed pressure damages the greens and halts the root growth; but we have a substantial planting, so we should have beets in some form through Summer. We like to offer beets, carrots, and cabbage into the hot months, so we have some variety at market and for your CSA shares, outside of the regular summer crops. Summer crops are coming though, both tomatoes, early beans, and eggplant will be coming within the next two weeks. Peppers and okra will be later than usual as we got them planted later than expected; but despite this shift into hot weather, they are looking good. Soon our focus on the farm will turn to prepping land for late summer plantings and seeding trays for all our fall and winter crops, right as we get into heavy summer harvests.
This week’s share is still rocking a lot of greens. This will be the last of the chicories and swiss chard for the share until Fall. Our basil got out of control quickly with the heat and our first good dill stand came on now, so you get a double dose of herbs this week. If the basil seems overwhelming, make pesto but do not add the cheese and freeze for fall and winter. If you have an extra ice cube tray, they make a perfect freezing vessel for the pesto. Once frozen dump all in a plastic bag and then you can use small or large amounts later on. Check out the recipes below and enjoy the share…..Autumn & Brian

Best Italian Zucchini Fritters

Zucchini Ribbon Salad

Provençal Zucchini and Swiss Chard Tart

Frisee & Pulled Buffalo Mozzarelle Salad with Capers, Dill, & Parsley

Stuffed Focaccia with Mortadella, Escarole, & Taleggio Cheese

Escarole & Golden Beet Salad with Toasted Hazelnuts

Marcella Hazan’s Pesto

Orzo Salad with Dill & Swiss Chard

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Weekly Share June 10th – 16th

Bok Choy
Lettuce Mix
Chinese or Flat Cabbage
Kkeannip (perilla)

In this week’s share we are still offering lots of green things: bok choy, cabbage, and a simple lettuce mix. We hope you enjoy these while they last as they may be fleeting with all this hot weather we are looking forward to in the coming weeks. We are happy that we also have a few carrots for the shares as well. We have had a struggle with carrots over the last 6 months, either poor germination, carrot rust fly damage, or most recently insane weed competition. Carrots are always the most time-consuming crop, they have small greens and grow very slow, so May rains gave the late spring weeds a 10/1 advantage. Anyhow we have a few and are happy to get them to you. They pair fabulously with Chinese cabbage and cucumbers, the most abundant crops in this week’s share. Salting cucumbers or cabbage for a simple refrigerator pickle, or salad is such a refreshing side to any meal. Add some aromatics and chilies and you have a great topping for a delicious rice bowl. Our Kkeannip (perilla in English) comes from 2nd generation seeds, a small seed growing company in California, focusing on Korean crops. It is very closely related to shiso, although slightly milder and can be used in both savory or sweet applications. It is most commonly marinated, as in the first recipe below; but can also simply be finely chopped and used as a garnish on a cucumber or cabbage salad. If you would like to store the leaves for longer, pick from the stems and layer in paper towels inside an airtight container and keep refrigerated. Check out the recipes and enjoy the share…..Brian & Autumn

Marinated Perilla Leaves

Cabbage & Perilla SsamBap

Spicy Asian Cucumber Salad with Fresh Scallions & Cilantro

Ginger Bok Choy Soup with Noodles

Cabbage Fried Rice

Korean Cole Slaw

Napa Cabbage and Cucumber Slaw

Shiso GranitaJapanese Farm Food by Nancy Singleton Hachisu
15 green shiso leaves
¼ cup granulated sugar
Place the shiso leaves in a medium-sized bowl or 4-cup Pyrex measuring cup. Heat the sugar and 3 cups water to boiling in a medium saucepan, stirring the sugar to dissolve. Pour the boiling sugar water over the leaves and steep until cool. Set a strainer over a plastic container large enough to hold 3 cups and strain out the leaves. Cover and transfer the shiso-flavored sugar water to a freezer shelf. Let sit, undisturbed, in the freezer for 1 hour. Remove to the countertop, open the lid, and gently stir in the crystals that have formed on the perimeter.  Repeat this operation every 30 minutes, breaking up any larger crystals as you go. The finished granita should be flaky.  Serve alone in a glass bowl or goblet. This is also wonderful served alongside Fig Ice Cream and Plum Sorbet. Keeps frozen for several weeks.

Carrot Slivers Stir-fried with Soy Sauce– Japanese Farm Food by Nancy Singleton Hachisu
3 Tbls rapeseed or light sesame oil
2 small dried peppers, torn in half
4 cups julienned carrots
2 Tbls soy sauce
Heat the oil over medium-high heat in a large frying pan. Add the peppers and warm until fragrant. Turn the heat up to high and throw in  the carrots. Toss several minutes over high heat until the carrots have softened but not wilted. Test for doneness by sampling a piece or two. Splash in the soy sauce and toss for a couple of seconds to draw the soy sauce flavor into the carrots. Ratio: vegetable: oil: soy sauce- 1cup: 2 tsp: 1 ½ tsp

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Weekly Share June 3rd – 9th

Life is busy on the farm as we transition into June. We will be harvesting garlic this coming week and it is looking to be a good year, with a lot of large heads. This year we are experimenting with some different harvest techniques. We have always harvested the heads, bunched them together, and hung to dry (cure) in the top of our large barn. Once dried back and fully cured, we will clip the tops and roots and put in bins which are moved into a climate-controlled space. This year we are going to try clipping the tops off immediately, laying out the heads to dry (cure) in our shade covered greenhouse with lots of fans. We are hoping cutting a step will save us time and also help us move them into a climate-controlled environment more quickly, as we are convinced that this helps the heads hold moisture longer, hence store longer into the fall and winter. We will still bunch and hang the majority of our garlic, as we know this method works, producing well cured garlic heads. There is some question as to whether the garlic heads will cure down properly with the majority of the top removed. We are looking for the best method to hold the garlic for a long season while also reducing labor if possible, so we will see.
We harvested our red onion crop this past week, definitely very early for us; but they look great and are now drying back in our barn as well. Lots of late summer plantings are taking place, with Okra seeded last week and Watermelon being transplanted this week. Otherwise we are using any moments we have trying to catch up with our weed population from all the early May rain, making it a difficult feat this season. We have already dumped some carrot and herb beds; because at a certain point we cannot justify the hand weeding time. Beets have also been inundated with those late Spring weeds; but we can harvest them, they are just on the small side and literally hard to find. The immense weed population also helps the vegetable eating bug population thrive; so we are beginning to see some real damage to our leafy greens and tender crops; but the food is still delicious just a little ugly.
This week’s share has fennel (a personal favorite), Tropea Italian spring onions, beets, and Italian parsley all crops that are delicious together. Check out the recipes below and enjoy the share…..Autumn & Brian

Iceberg Salad with Italian Dressing

Labneh Dip with Caramelized Onions and Fennel

Roasted Beet & Fennel with Orange Vinaigrette

Beet and Onion Salad

Kale & Goat’s Cheese Frittata

Broccoli & Kale Salad from Ina Garten

Pan-fried Turnips with Thyme & Breadcrumbs

Sheet-Pan Chicken Meatballs and Charred Broccoli

Roasted Beets, Avocado, and Sunflower Seeds from Six Seasons by Joshua McFadden
1 lb beets
kosher salt & black pepper
extra-virgin olive oil
3 Tbls red wine vinegar
¼ cup salted roasted sunflower seeds
½ cup lightly packed roughly chopped flat-leaf parsley
4 scallions, trimmed, (including ½” off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well
½ cup lightly packed, seeded, chopped pickled peppers
2 firm-ripe avocadoes
Heat oven to 375 degrees. Trim the tops and bottoms of the beets. Wash the greens and spin dry in a salad spinner. Rinse and scrub the beets to remove any mud and grit. Cut up any larger beets so that they are all about the same size.
Put the beets in a baking dish that’s large enough to accommodate all of them in a single layer. Season with salt, then pour ¼ cup water into the dish. Cover tightly with foil and steam roast until the beets are tender when pierced with a knife. Depending on the size, density, and age of the beets, this could take between 30 minutes to 1 hour.
Meanwhile, if you have beet greens to cook, heat a medium skillet over medium heat. Add a glug of olive oil, add the beet greens, and toss them until they are wilted and a bit stewed, about 5 minutes. Set aside until cool, then chop through them a few times.
When the beets are tender, let them cool until you can handle them, then rub or pare away the skins. Cut into ½-inch wedges or chunks and pile into a bowl. Add the greens.
While the beets are still warm, sprinkle with the vinegar, ½ tsp salt, and many twists of pepper. Toss to distribute the seasonings and let the beets absorb the vinegar for a few minutes. Add a healthy glug of olive oil and toss again. Let the beets sit at room temperature until you are ready to serve.
To assemble for serving, add the sunflower seeds, parsley, scallions, and pickled peppers and toss gently. Peel the avocadoes and cut them into neat chunks that are about the same size as the beet wedges, and add them to the beets too. Toss thoroughly but very gently, so you don’t mash the avocado too much. Taste and adjust with more salt, black pepper, vinegar, or oil. Serve right away.

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Weekly Share May 27th – June 2nd

Swiss Chard
Summer Squash or Zucchini
New Potatoes or Sugar Snap Peas
Frisee or Escarole
Fresh Garlic

Red Potato Salad with Scallions & Radishes

Company Eggs (Swiss Chard)

Mediterranean Rice-Stuffed Escarole

Chicken & Escarole Salad with Potatoes

Summer Squash and Basil Pasta

Cacio e Pepe Pasta with Slivered Sugar Snap Peas & Zucchini

Zucchini Salad With Raisins and Pine NutsThe New Book of Middle Eastern Food by Claudia Roden
The combination of raisins and pine nuts was brought by the Arabs all the way to Spain and Sicily.
1 lb Zucchini
4 Tbls Extra-Virgin Olive Oil
2 Tbls Pine Nuts
2 Tbls Black or Gold Raisins or Currants
1 clove Garlic, crushed and chopped
Salt and Pepper
2 tsp dried mint (optional)
Juice of ½ Lemon, or more
Saute the Zucchini quickly in the oil with the pine nuts, raisins, and garlic. Add salt and pepper and dried mint, if using, and cook, stirring, over moderate heat until the zucchini slices are just tender. Serve hot or cold with lemon juice squeezed over the salad.

Fried Zucchini Slice with YogurtThe New Book of Middle Eastern Food pg.86 by Claudia Roden
For this Arab and Turkish way of serving zucchini, the vegetables may be deep fried, grilled, or broiled.
1 lb Zucchini, cut into slices lengthwise
Olive or vegetable oil
1 ½ cups plain whole-milk or thick strained greek-style Yogurt
Deep-fry the zucchini in hot oil till lightly browned, turning the slices over once, then drain on paper towels and sprinkle lightly with salt. Alternatively, brush the slices with oil and grill or broil them. Serve hot or cold with yogurt spread over each slice.
Variations: The yogurt may be flavored with crushed garlic, mint, or dill.

Boiled Swiss Chard Salad The Classic Italian Cookbook by Marcella Hazan
1 bunch Swiss chard leaves
Olive Oil
1 or more Tbls lemon juice
Pull the leaves from the stalks (reserving the stems for another use, such as Swiss Chard stalks with Parmesan Cheese) and wash in a basin of cold water, changing the water frequently until it shows no trace of soil.
Put the chard in a pan with whatever water clings to the leaves. Add 1/2 tsp salt, cover, and cook over medium heat until tender, about 15 minutes from the time the liquid starts to bubble.
Drain in a pasta colander and gently press some of the water out of the chard with the back of a fork. Place in a salad bowl.
Serve cool (not refrigerated) or lukewarm, seasoning with salt, oil, and lemon only when ready to serve.

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Weekly Share May 20th – 26th

Mustard Greens
Yu Choy or Zucchini
Radishes or Hakurei Turnips
New Potatoes or Sugar Snap Peas
Mesclun Salad Mix or Arugula

We are excited about this share, zucchini has come on super early (thanks climate change), the yu choy is abundant and delicious, and the mustards are peppery and lush. We also have new potatoes and sugar snap peas, yay! We begin these two crops in a high tunnel in early February each year. We do this for a few reasons: we can get a jump on the season and have them ready in early- mid May and we can control the environment a bit more, especially from excessive rain, which peas do not like when paired with our heavy soil, or wildly fluctuating temperatures which are becoming more and more common. These crops both pair well and complement our greens, whether raw salads or sauteed heartier greens; both things we have in abundance this time of year. But they are also just fabulous in the most simple solo preparations, boiled new potatoes with salted butter for example will not disappoint. Check out the recipes below and enjoy the share….. Brian & Autumn

Hot & Sour Seared Tofu with Snap Peas

Shiro Miso Soba Noodles with Poached Eggs, Yu Choy, & Turnips

Stir Fried Zucchini & Baby Bok Choy
(use yu choy and garlic scapes in this)

Zucchini Scallion Pancake with Soy Dipping Sauce

Roasted Potato Salad with Mustard Greens & Tahini Dressing

Young Scallions with Miso Japanese Farm Food by Nancy Singleton Hachisu
Very thin young scallions
Organic brown rice miso
Clean the scallions. Cut off the root bottoms and any brown tapering of the tops. Peel off the tough or discolored outer layers. Spoon out a dollop of miso onto a medium sized plate. To eat, dip the scallion into the miso, scooping up about the same volume of miso to scallion.  This simple dish makes a fresh before dinner appetizer and is especially good with mixed drinks or a beer.

Bitter Greens with Dashi Japanese Farm Food by Nancy Singleton Hachisu
2 small bunches (1 1/3lb) Bitter Greens: mustard, turnip, or komatsuna
1/3 cup Dashi
2 Tbls Soy Sauce
2 Tbls freshly shaved katsuobushi or 3 Tbls hanakatsuo
Bring a large pot of hot water to a boil and place a large bowl of cold water on the kitchen sink. Hold the bunches of greens by their tops and lower the stems into the boiling water.  Count to ten or twenty, then drop the greens into the pot and cook an additional 1-3 minutes. Scoop out the greens with a strainer and dump them immediately into the cold water. Turn on the tap and plunge your hands into the water, lifting the greens up directly into the stream of cold running tap water to cool them. Pull out a few connected strands and squeeze down the length of the greens to express the excess water. Ley the greens on the cutting board, cut off the end tips, and slice into 2” lengths.
Squeeze the greens one more time and arrange the clumps attractively on a medium-sized saucer with the cut sides face up. Season the dashi with soy sauce, pour over the greens, and sprinkle with shaved katsuobushi right before serving.
Variation: Also nice with some slivered citrus peel, such as yuzu or meyer lemon. Although in this case I would cut back, or omit the katsuobushi.

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Weekly Share May 13th – 19th

Garlic Scapes
Mesclun Salad Mix or Arugula
Radish or Hakurei Turnips
Russian or Flat-leaf Kale

Welcome to our 2024 season CSA. We appreciate that you all have decided to join us over the next 6 months and hope to bring you a diversity of delicious vegetables. This is our 13th year growing vegetables as Tomten Farm, seems both a long and very short time depending on how we look at it. Many of you are returning and have been with us for at least a decade and we are thankful for your continued commitment. Although our CSA offerings have evolved over the years, we are pretty dialed in with what we grow and how much we offer; it feels strange that our first CSA share will include garlic scapes. When I look back over the years, this quick seasonal crop usually shows up on our 3rd CSA share, around the end of May. Over the past few seasons we have struggled to get you really tender green garlic, a staple in week one of our first 10 years of the CSA. Over the past few years we have included “young” garlic, as the plant had begun bulbing but was still tender and without a developed scape. This year though, with such a warm spring and three short heat waves since the beginning of April, the garlic is more fully developed than ever, so we begin this season with garlic scapes as we are suddenely in the height of their 3 weeks season. This wacky and very warm winter and early spring has meant for some other craziness throughout our fields. Many tender crops seeded in late March have been affected by the weather shifts and have gone to flower, most noticeably our entire daikon bed. We are hoping another seeding will do better; but you may not see them till June. The cucumber beetles which wreak havoc on our squash and cucumber plantings are out earlier than we have ever seen, making for some early damage on what is usually the easiest succession to grow of the year. We planted our seed potatoes right before a very heavy rain and so have seen about 60% germination in them. This is such a large crop for us, that it will be the most noticeable one over the season; but we will still have some potatoes and will love them more for their scarcity. Overall though we have a ton of food in the fields and with the lengthening of days everything is growing with lightening speed.
In this first share there will be lots of greens, the one time spring spinach, that is holding on despite the heat last week, gorgeous kale, and salad mix or arugula. Over the next few weeks there will be lots of greens, enjoy them while we have them. May is really for the love of greens; because before you know it, Summer will be upon us and you will wonder where they have gone. The cilantro is lovely and when paired with sweet hakurei or spicy radish makes for a delicious salad or spread. And then we have garlic scapes. What is a garlic scape you might ask? Well when hardneck garlic begins the bulbing process, growing cloves, it pushes up a “scape” in the middle of the plant, which would eventually become the flower bud or seed head. By pulling out the scape, the plant focuses more energy on the bulbing, making for a potentially bigger garlic head. At this immature stage the scape is tender with a little crunch and has a superb garlic flavor without a ton of heat. They will store in a plastic bag for at least 3 weeks, so don’t feel rushed to use them all. A longish scape will be equivalent to 1-2 cloves of garlic. You can mash them, mince them, or use in bigger pieces for some garlic punch. They can be pickled using the brine for a basic dilly bean recipe, and after a six week wait make an amazing addition to any pickle plate. Other options for the scapes are making garlic butter (blend the scapes, mix with softened butter and a little salt, then using wax paper make the butter into a log roll, wrap in plastic wrap, freeze, and use as needed.) or garlic scape pesto (recipe below). Check out the recipes and enjoy the share….Autumn & Brian

Afghan Kale & Cilantro Pancakes

Garlic Scape + Mint Pesto Farro Salad with Kale + Chickpeas

Hakurei Turnips & Garlic Scapes with Sesame

Garlic Scape & Cilantro Pesto

Radish and Garlic Scape Toast

Mooli Palak – Radish cooked with Spinach & Indian spices

Racha’s Spinach Salad with Walnuts & Cilantro

Borani-e Esfenaj (Spinach and Yogurt Salad) from the New Book of Middle Eastern Food by Claudia Roden
This refreshing Iranian salad has a pure and delicate flavor.
½ pound spinach
½ cup thick-strained Greek-style yogurt
1 cloves garlic, crushed (Use a garlic scape)
½ tsp sugar
salt and pepper
1 Tbls extra-virgin olive oil
juice of ¼ lemon
Wash the spinach and remove the stems only if they are thick and hard. Drain the leaves and put them in a large pan. Cover and set over low heat until the leaves crumple into a soft mass. They steam in the water that clings to them in a very few minutes. Drain, and when cool enough, squeeze out the excess water with your hands. Chop with a sharp knife and mix with the rest of the ingredients.

Sauteed Greens with Olives (Misticanza) from Six Seasons by Joshua McFadden
The key to this dish is to cook it quickly at high heat so that you can taste each green in your mix.
extra virgin olive oil
4 garlic cloves, thinly sliced (Use 2-3 garlic scapes)
¼ tsp dried chiles flakes
10 cups lightly packed torn mixed greens (such as kale, escarole, turnip greens, beet greens, chard)
kosher salt & black pepper
¼ cup Kalamata olives, pitted & halved
2 Tbls lemon juice
Heat a glug of olive oil in a large skillet over medium heat. Add the garlic and cook, stirring often, until just beginning to brown, about 2 minutes – don’t let it burn! Add the chile flakes and cook, stirring until fragrant, about 1 minute.
Add the greens a handful at a time, tossing until wilted between additions (if you can, start with the tougher greens such as kale or escarole). Season generously with salt and black pepper and cook until all greens are wilted and softened, about 3 minutes more after your last addition.
add the olives and 2 tablespoons lemon juice and toss to combine. Taste and adjust the seasoning with more chile flakes, salt or lemon juice. Finish with a nice drizzle of olive oil.

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