2015 Spring CSA – Week 7

***This is an ODD week, therefore we will deliver half shares to the following cities: Bluffton (On-Farm), Columbus, Dothan, Thomasville & Tallahassee.

Farm musings:

Announcements to all CSA egg members, our new flock of laying hens has arrived. They are starting to produce and we will have smaller eggs for the next few weeks. We wanted to let you know that you will notice that the eggs are smaller, however this is the normal growing pattern of a new flock. They produce Small eggs and move their way up to Jumbo as the week’s progress.

In other farm news we are excited to welcome three new livestock specialists. Each has a unique background, as well as area of focus. As they start to make their way to the farm, I imagine that Amber will post their interviews on the blog as she has for others. Look out for their stories in the weeks to come!

New This Share: Breakfast Radishes & Sweet Onions

Radishes: Remove tops from roots and store in a half zipped baggie. Enjoy braised, or lightly sauteed, pairs well with eggs. A favorite of mine is sweet and spicy pickled radishes.

Sweet Onions: Harvested fresh out of the ground! These are best enjoyed fresh, not meant for storage. A beautiful way to highlight the fresh flavor in this onion is to caramelize. The Kitchn, walks you through the perfect caramelization of an onion. Pair this with fresh pasta, burgers, bruschetta, or flatbreads would be amazing.

Spotlight Vegetable: Fennel

During Colonial times, early Americans would hang fennel in the spring to freshen rooms. It has also been used as a breath freshener, and a medicinal additive to make the taste more palatable. Due to its sweet licorice flavor profile, it has hung around in American gardens since the birth of North America.

If you still have some of this lovely bulb hanging out in your fridge, we have a recommendation for your culinary endeavors. Fennel’s sweet and slight crisp allow for a wonderful addition to salads (grain and green). I would imagine pickled fennel would be a quite an interesting flavor pop! It is also known to pair well with fish, as well as cocktails, check out this muddled fennel, lime, grapefruit, and tequila aperitif. (Rosemary also lends a beautiful piney note, to cocktails, I love it muddled with lime and grapefruit)

Organic Share Items

Breakfast Radishes: braised, fresh, garnishes (soup, salad, sandwich), omelets, pickled, relished, roasted, slaw.

Storage: Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops.

Sweet Onions: braised, jams, pickled, roasted, stuffed,

Storage: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Mint: butter mints, chickpea salad, chutney, coolers, cocktails, Feta-watermelon salads, grain salad, infused waters, pesto, smoothie, simple syrup, sorbet, tea, & yogurt dip.

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Baby Carrots: candied, juiced, muffins, raw, salad, steamed.

Storage: Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops.

Kale: creamed, pesto, risotto, salad, sautéed, stir-fry, stew

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Head Lettuce: burgers, fresh salads, sandwiches, braised, raw, wraps

Storage: Remove from bag, store in an airtight container.

Cabbage: Place in a Ziploc in the back of your fridge, outer leaves will wilt. If the outer leaves are wilted, discard outer leaves the inner leaves are perfect!

Storage: braised, dumplings, fermented, pickled, raw, rolls, sauerkraut, slaw, steamed, stews, stir-fry, soups & wraps.

Bunching Onions: garnish, marinades, salsa, & soup/stews.

Storage: Remove rubber band, wrap bulbs in damp paper towel

Swiss Chard: braise, pesto, pickling (stems), raw, salads, stir-fry, sautéed, wraps.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Collards: dumplings, egg rolls, pesto, pot stickers, raw, risotto, salads, sautéed, spring rolls, stews, stir-fry, & wraps.

Storage: Place in a Ziploc in the back of your fridge, outer leaves will wilt. If the outer leaves are wilted, discard outer leaves the inner leaves are perfect!

Baby Fennel: braised, raw salads, risotto, roasted, stews & soups

Storage: Short term storage- in a shallow dish of water on the counter. Long term storage- place in an air tight container with a little water.

Rosemary: Breads, cocktail, herb marinade, olive oil infusions, lamb, pasta, pork, potatoes, poultry

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Categories: CSA (Community Supported Agriculture) | Tags: | 2 Comments

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2 thoughts on “2015 Spring CSA – Week 7

  1. Just wanted to share what I did yesterday with the collard greens.

    I made stuffed collards. They were incredible!

    I removed the thickest parts of the ribs from the collards then blanched the leaves in some water for about 5 minutes then put them in an ice bath.

    For the stuffing I mixed together some browned ground pork, prepared brown rice, red beans, diced tomatoes, caramelized onions, bell peppers, a fresh egg and a generous amount of creole seasoning.

    Then I scooped and rolled the stuffing in the collard leaves like you would an egg roll. Then put them in a baking dish with about a quarter cup of chicken stock and covered with foil and then baked at 350 degrees for 45 minutes.

    I’m biting at the bit to get home from work to eat the left overs!

    • Oh my!

      That sounds lovely, I will be trying this recipe in the near future. Thank you for sharing that tasty creation. Now I am craving some collards!

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