Spinach or Arugula
Summer Squash & Zucchini
Fava Beans or Sugar Snap Peas
Escarole or Radicchio
Carrot or Beet
Fresh Garlic
Swiss Chard
Dill
We had a lovely CSA workday today and got so much accomplished, which makes the next few weeks a little bit more stress free. The farm has gotten a lot of water since Thursday and we are appreciating that, as the land definitely needs the water; but it also means we will be set back a little in terms of upcoming field prep and plantings; but today we were able to prep some high tunnel spaces quickly and got all our indoor peppers and next round of high tunnel tomatoes planted. With all the extra hands, we were able to take out the landscape fabric lining the garlic bed pathways, so we can be ready for the big garlic harvest beginning a week from tomorrow. Garlic needs to be harvested in a timely fashion, right when its ready. Leaving it in the ground even a week too long, when conditions are hot can be very problematic. With our two-person operation, it can be impossible to get the whole crop out on time. Over the years, we have altered our system to be less labor intensive and these improvements have meant better quality garlic and longer storability, allowing us to keep selling garlic into December or January if we have enough. This year we are trialing using a undercutter to lift the garlic from below the roots, alleviating hand pulling 4800 garlic plants by hand, which is a lot of work. We will still go through and pull each one; but without all the muscle needed previously. We are thinking this may speed up the garlic harvest by 20-25% and any time saved, helps us use that time elsewhere. In May, all time is precious, as we have altogether too little for all that needs doing. Thanks to a successful workday, we are feeling somewhat caught up, outside of the unending weed pressure that plagues our carrot, beet, herb, and lettuce beds.
In this week’s share you will be getting the first of some fresh garlic. Fresh garlic is headed garlic, cloves and all, that are still moist and not dried back at all. Fresh Garlic is more concentrated in flavor than green garlic (no cloves) or garlic scapes; but is still very sweet and without the hot finish that the cured garlic has. The flavor is always superb and if you enjoy oven roasted garlic to spread on bread with a little sprinkle of salt, this is the time for that. Fresh garlic should be refrigerated and used within a month or so. We are also seeing the first of the summer squash, which is a sign that summer is coming. We always miss the squash, as it is something we do not eat for 8 months and when it is back, we get excited. Undoubtedly, we will curse its name a bit by late July or August; but we are happy to have it back. A personal favorite dish is sauteed spring onion (or garlic scape) with zucchinia nd dill in scrambled eggs. An easy go to on a weekday morning. Lots of other Spring goodies in this week’s share, with escarole or radicchio, spinach, and swiss chard. Check out the recipes below and enjoy the share……Autumn and Brian
Chicken & Escarole Salad with Anchovy Croutons
Escarole & Golden Beet Salad with Toasted Hazelnuts
Buttered Fava Bean Salad with Soft-Boiled Eggs
Fava Bean & Carrot Salad with Ricotta
Chickpea Salad with Carrots and Dill
Cacio e Pepe Pasta with Slivered Sugar Snap Peas & Zucchini
Fried Zucchini Slice with Yogurt – The 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
Salt
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
Salt
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.
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.