Hello CSA members!
Welcome to week 5 of the season! Well, we got .45 inches of rain last week, which helped perk things up, but we're back to wilting now! The irrigation is running around the clock and we are hopeful that we may get some more rain this week. But, it has taken a toll on some of our crops. The cole crops (broccoli, cauliflower and cabbage) are taking their time heading up and some bolting is happening. The melons, peppers and tomatoes look good, though!
This week we are putting peppers in the box, a bit early, but we are glad to have them! They are green and later in the season will turn to red. We are seeing the last of the spring crops this week with the turnips until the fall. This week we are putting collards in the box. We know this is not the most common crop up in the north but it is AMAZING slow cooked in a cooker or dutch oven with a quart of broth some onions and garlic and a ham hock, ham steak or bacon. Try it!!
We had a great time at the annual Coop Farm Tour this year! What a turn out! We had so many people here at any given time it was pretty non-stop. We really appreciate all the CSA members who came out to see the farm, meet us and support of by going home with pastured meats and veggies. We look forward to seeing and meeting more of you this fall at the Fall Harvest Party!
For Mushroom share:
Hello mushroom lovers and farm supporters!
This week we have Black Poplar mushrooms for you!
Our recipe suggestion is Thai Coconut Curry with Black Poplar Mushrooms: https://northwoodmushrooms.
You may also see Black Poplar under the name Piopinno, which is just their name in Italian. They are described as meaty with a nutty and crunchy flavor. Crunchy isn’t really a flavor…but you’ll see what we mean when you cook them up!
If you’re not into curry, you can also just saute these ones and then add onto a salad with feta cheese and an herb vinaigrette. Sounds like a perfect summer evening meal!
All edible mushrooms have a variety of health benefits and apparently Black Poplar are among the top seven varieties with the most antioxidants (along with Lion’s Mane, Shiitake, Maitake, Oyster, Golden Oyster, and Porcini).
Enjoy!
We did lots of wagon rides up to the fields and pigs!
This week in the box you may have:
Salad Turnips- A little pest scarred but you can peel them and they are good as new. Last time for these until the fall.
Candied Salad Turnips with parsley
Pepper, green bell- 1 or 2 each. These are really so fresh and crisp and lovely quickly stir fried with the fresh onions.
Green pepper and onions with steak
Ailsa Craig Fresh onion bunch- These are fresh and not cured. That means they should be kept in the fridge and you can also eat the whole thing including the green part. These keep very well, but they are so crisp and delicious we could eat these with every meal, raw with salad or cooked with eggs or stir fried.
Cucumber and charred onion salad- use ailsas
Parsley- Such a great herb for so many dishes!
This recipe is SO good on meat, burritos, eggs or any bean or meat dish!
Carrots- These are nice big sweet and crunchy carrots! Top to keep them from getting wilty.
A good way to use those carrots tops- Carrot Top Pesto!
Cucumbers-
Zucchini- You will be getting quite a few of these over the next month and a half. Try recipes and learn to love squash!
Lemon and Parsley Grilled Zucchini
Collards bunch- These are pretty Flea Beetle bitten unfortunately. When it is THIS hot and THIS dry, brassica crops get hit double with lack of water and stress- which lends itself to pests pressure. However, they are still great to cook up! Keep in a plastic bag in order to keep from wilting.
Slow Cooker Collards with ham and bacon- you'll have to make 1/2 this recipe
Vegetarian Southern Collard Greens
Broccoli and/or cauliflower- These are slow to head up and are a little less nice in quality than we would hope for. However, that is the season we are dealing with! Either cauliflower or broccoli.
my personal favorite is Roasted Cauliflower with Tahini sauce ( and parsley)
Kohlrabi- Last week for this crop this year. Fritters are always are good stand by. Or cut into matchsticks for a hummus dipper/chimichurri dipper. We shaved them into a peanut noodle salad yesterday and they were excellant!
Kohlrabi Slaw with Sweet Chili peanut dressing
Fennel-
Creamy Rigatoni with Sausage and Fennel (add chopped parsley!)
Celery looking good for next week!
Summer
Next week:
cherry tomatoes?
Green Beans
swiss chard/curly kale
squash
cucumbers
eggplant?
basil
celery
broccoli/cauli
Torpedo onions
Torpedo Onion
