CSA Week #2
I wrote a nice greeting previously, but it got deleted. So I’m skipping that this week :). Here is a little info about a vegetable that might be new to you: Garlic scapes are the curly, green shoots that emerge from hardneck garlic plants. These scapes are typically harvested in late spring to early summer before they flower. They have a milder flavor compared to garlic cloves and can be used in various culinary dishes to add a subtle garlic taste. Common ways to use garlic scapes include sautéing them, blending them into pesto, or using them in salads. Rich in nutrients like vitamin C and antioxidants, garlic scapes offer a unique way to incorporate garlic flavor into your cooking.
Produce Selection List:
2 bunches of garlic scapes- looped, green, in a bunch, use like garlic, store in a bag in the fridge.
1 bunch of parsley- stores well in a plastic bag, can be great in smoothies or juiced.
1 mixed bunch of Kale and Chard- stores well in a produce bag in the fridge, use within a week
3 Baby bok choi- Stores well in a produce bag in the fridge, use within two weeks- or freeze or ferment!
1 Napa Cabbage-Stores well in a produce bag in the fridge, use within two weeks-or freeze/ferment!
3 Medium Summer Squash- Store in fridge for up to two weeks or on countertop for a few days
1 bunch of Dill-Stores well in a produce bag in the fridge.
1 bunch of Scallions-Stores well in a produce bag in the fridge.
1 bunch of Basil-Use within a few days, make a pesto or add it to a salad. The pesto will store longer than the Basil. You can freeze pesto too. DO NOT PUT BASIL IN THE FRIDGE.
You might be saying-that seems like a lot of herbs! Well, part of CSA is giving you what we have and this is it. With all that rain, some crops shuffled themselves into the waiting room and some didn’t make it through the deluge. If the weather normalizes so will the boxes. Fresh onions are on the way as are radishes, peas and other crops. We will wade through the disappointment of too many herbs and not enough bigger veggies together, and with some recipe suggestions! Of course, when you pick up your box, feel free to grab from the swap crate or ask Andrew at Market to swap out anything.
Recipes:
Think of this as a base, for you to experiment with: Vegetarian Stuffed Shells with Chard and mushrooms. I made these without mushrooms and drizzled an everything herb pesto on top and they were delightful. If you’re GF you could use a pepper or a tomato, or squash instead of the pasta shells.
Pesto is adaptable. Here is a basic pesto formula. I make pesto with nasturtiums, kale or herbs. Or you can use parsley and make chimichurri. Sauces freeze well if they are oil based and can be pulled out of the freezer before dinner for an easy way to jazz up any meal. Just make sure your oil is fresh, rancid oil can freeze and have a bad taste when it defrosts. Another great sauce is made with dill and yogurt, this one you shouldn’t freeze but it should last awhile in the fridge. Next up, we have some actual recipes, generated by squarespace’s AI tool. Let me know how they turn out if you try them!
Napa Cabbage Yogurt Slaw Recipe (Generated by Squarespace AI)
Ingredients:
1 small Napa cabbage, thinly sliced
1 cup plain yogurt
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley
Instructions:
In a large bowl, whisk together the plain yogurt, honey, apple cider vinegar, Dijon mustard, salt, and black pepper.
Add the thinly sliced Napa cabbage and chopped fresh parsley to the bowl.
Toss everything together until the cabbage is evenly coated with the yogurt dressing.
Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Serve the Napa Cabbage Yogurt Slaw chilled and enjoy!
Note:
For best results, you can add additional toppings like toasted nuts or dried fruits to enhance the flavor and texture of the slaw.Enjoy this delicious and crunchy Napa cabbage slaw!
Fermented Baby Bok Choy Recipe (Generated by Squarespace AI)
Ingredients:
1 pound baby bok choy
1 tablespoon sea salt
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon red pepper flakes
water
Clover Bee says,” Add scallions or substitute garlic cloves with scapes”.
Instructions:
Wash the baby bok choy thoroughly and remove any wilted leaves.
Cut the bok choy into halves or quarters, depending on the size.
In a large bowl, combine the sea salt, garlic, ginger, and red pepper flakes.
Add the baby bok choy to the bowl and massage the salt mixture into the leaves for a few minutes.
Pack the seasoned bok choy tightly into a clean, sterilized jar, pressing down to remove any air pockets.
Pour enough filtered water into the jar to cover the bok choy completely, leaving about an inch of space at the top.
Cover the jar with a lid loosely to allow gases to escape during fermentation.
Place the jar in a cool, dark place for 3-7 days, depending on your desired level of fermentation.
Check the bok choy every day to ensure it remains submerged in the brine. If necessary, weigh it down with a fermentation weight.
Once the bok choy reaches your preferred level of fermentation, secure the lid tightly and store it in the refrigerator.
Enjoy your homemade fermented baby bok choy as a delicious and probiotic-rich addition to your meals!
Kale Muffins Recipe (Generated by Squarespace AI)
Ingredients:
2 cups all-purpose flour
1 cup chopped kale, add any other herbs or greens you’d like
1/2 cup sugar (ok to skip or use maple syrup)
1/4 cup vegetable oil
1/4 cup plain yogurt
2 eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Instructions:
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the vegetable oil, plain yogurt, and eggs until well combined.
Stir the wet ingredients into the dry ingredients until just combined.
Gently fold in the chopped kale until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your nutritious kale muffins
Have a delicious week and do whatever you can to adjust the rain schedule. One inch, once a week. Thanks!
We’re your farmers,
Andrew and Margaret
