June 18th and 21st: Seasonal Choices

Making the Most of your Share 

 

I hope you have all settled into weekly pick ups and are enjoying your late spring greens.  Every year I find myself having similar conversations with old, new and potential customers about buying local food, preparing fresh vegetables, human and planet health, fresh food flavor and money.  Many of you have been long time shareholders (thank you!) and have shared some of the reasons why you stick with a CSA.  Flavor, quality and supporting local are up there but so is economic savings.  We all know money is a stress in our lives and many of us are on a tight budget.  The thing is WE are in charge of our budget and can chose where the priorities are to spend our money.  (I am always amazed when people say they can't afford to join a CSA but they have a cell phone plan that could buy five a year!)  Several shareholders are on super tight budgets and those are the ones who buy all of the shares I have to offer and consistently tell me they are saving money by being shareholders.  Here are some of the reasons why and a few ways to make the most of your share:

 

1. we eat what is in the share and don't go to the grocery to buy out of season items.  salads don't always have to have cucumbers and peppers--they can be topped with kohl rabi or radish or sometimes aren't even made of lettuce but of cabbage or summer squash.

 

**not going to the grocery as much means we are less tempted to buy extraneous items.

 

2. we prep our share soon after we bring it home.  having all the carrots chopped or the lettuce washed and dried makes food prep easier when we are in a hurry.

 

3. we use the internet/blog for recipes and snack ideas using as many share items as possible. finding or amending recipes to as few other ingredients helps too.

 

4. our choice to prioritize our food budget has saved us on time out of work and school because we are sick less.  we feel better and have more energy.  (pay the farmer now or the doctor later)

 

 

Share your recipe ideas and how you make the most of the share on our Facebook!

 

The veggies are LOVING this sun!  Every time I looked this weekend the green beans were taller and the tomatoes and winter squash were turning from yellow/purple (lack of Nitrogen and cold temps) to green (happy plants with the ability to take up nutrients rather than drown or freeze).

 

 

Some fruits on the horizon: strawberries and zucchini!
There are LOADS of berries out there but they are taking their time to ripen.  The warmer temps this week will surely help.  I planted zucchini in the hoophouse this year and they are setting tiny little fruits!

This Week's Bounty: lettuce, kohl rabi with greens, chard, hakurei turnips with greens, scallions, rhubarb


Possibly next week: lettuce, kale, beet greens, hakurei, scallions, strawberries?

RECIPES

Pasta with greens
 http://localfoods.about.com/od/pastas/r/pastagreens.htm

One of my favorite greens site:  http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/visualguidecookinggreens

Cool kohl rabi salad

One medium size Kohlrabi, peeled and jullienned
Two Tablespoons crème fraiche, sour cream or whole milk yogurt
One teaspoon to one table spoon prepared horseradish
One teaspoon Dill
Salt and fresh Pepper

Steam kohlrabi for 5-7 minutes and set in the fridge to cool for an hour. Toss remaining ingredients together with chilled kohlrabi and enjoy as a cool compliment to picnic or light dinner meals

 

June 14th and 17th

Eat Greens til the Cows Come Home

These cows were born in a pasture in Wales, Maine in April of last year. There are 6 steers (castrated males) and 2 heifers (females). This year is the first year I've used this pasture. It is a little wet and needs some nutrients, but I think it is going to work out nice. I can no longer see the cows from my house, but it is a short walk or a quick drive just down the road. The pasture had no fencing and no water system set up so this spring I spent many days walking the 11 acres pounding fence posts and stringing wire. I use a battery operated charger with a solar panel to keep the fence good and hot. Currently I am using water from the farm house there to water the herd, but I am hoping to gravity feed water from a creek in the back of the pasture. (It's halfway set up...)

The cows are mostly Devon with a touch of Angus. The Devon breed is from England and was brought to the US in the 1600's as a multipurpose breed (working, milking, meat). Their smaller stature is great for grazing; they process grass and other forage efficiently and make a nice grass-fed finish. Devons are red/chestnut in color...the black in some of mine come from the Angus crossbreeding. A mature cow will weigh about 1000 pounds. Although that is is still a large animal, Devon's are known to be docile. Believe me they still kick up their heels and run a fast clip!!! But in general they are easy to work and move around the pasture.

Ahhhhh, this touch of rain feels nice. I can almost hear the plants and animals singing for the sweet moisture. I can't believe I am saying this after the 2 weeks of rain we had earlier!!! Tomato and pepper plants are in. Corn, squashes and beans seeds have all germinated. These last few days I have seen the potato and bean plants grow. I am always amazed--the strength of those little seeds, pushing through this crazy weather...they keep me inspired with their unending determination.

The insect pressure is high this year all over New England. It's always a weighted decision to spray or not. I have several different non-spray defenses I use for pest control. Mostly I only spray when the survival of the pant is at stake. That being said...you will receive very HOLEY greens this week : ) Flea beetles are little, like a flea, and jump, like a flea, but instead of feeding on the blood of humans, they survive on the juices of plants in the brassica family; broccoli, kale, mustard...

Jump like a flea into the tastes of spring!!!

This Week's Loot: Very holey tat soi, sort of holey mustard greens, arugula, summer turnips and crisp lettuce
Recipe guide:

Check out this AWESOME greens site!!!! You will at some point receive most of these greens throughout this season. It doesn't list tat soi, but it is like across between kale, spinach and pac choi

www.epicurious.com/articlesguides/seasonalcooking/farmtotable/visualguidecookinggreens

A very useful herb guide...herb it up!!! (use that tarragon!)

www.herbalgardens.com/herb-chart.html

Week 8, July 13th and 16th

Full double rainbow at our house Saturday : )

ZUCCHINI and SUMMER SQUASH!!!

If I could have one wish, it would be that every growing season was like this one. Yes there have been a few glitches, but in comparison to most, this is dreamy. The gardens are just busting at the seems, check out the sugar snap peas this week and you'll see what I mean!

This week we have zucchini and summer squash! 2 weeks earlier than I have ever had it here in Maine. I am trying a few new varieties this year, so let me introduce them to you...

Zucchini: From left to right...

Raven, Cocozelle, Sebring, Costata Romanesca

Raven is your typical zucchini, but darker skin, lots of antioxidants

Cocozelle is rich flavored Italian zucchini

Sebring just like a green zuc, but yellow

Costata Romanesca has a "distinctively sweet nutty flavor"

(they say I can win a blue ribbon for the biggest zuc with this one...maybe I will try.)

Summer Squash: from left to right

Zephyr, Sunburst (A Patty Pan)

Zephyr "delicious nutty taste and firm texture"

Sunburst a 1985 All-American Selections Winner

Ice Cream! Ice Cream! We all Scream for Ice Cream!!!

(Ice Cream for sale this week at pick up, $3 a scoop!)

As you may know the biggest even in Maine happened this past weekend--Moxie Fest--and unfortunately, it was a wash out. I serve on the board for the county extension office--an extension of the university of Maine where folks, like you, can receive a myriad of services such as gardening expertise, 4-H clubs, energy questions answered, food preservation skills and much much more. I have used extension over the years to answer many of my pest control and disease questions and I find them to be a great community asset, building roots in both agriculture and healthy eating/lifestyles.

My point...we tried to sell ice cream at the Moxie Fest to raise money for the extension office and well since most people were running for their cars in the deluge, we didn't sell much ice cream. Sooooo I am going to sell cones at pick up this week!!! (okay so it's not really "healthy" eating, but the ice cream was hand made locally).

This is a good segway into the "Ice Cream Theory" book you may see sitting on the table in the barn. An award winning book written by one of our shareholders!

RASPBERRIES!!!!!!!!!!!!!!!!!!

are DRIPPING off the canes. get them while you can! they show their ruby faces only once a year!!!

This week's loot: lettuce, lettuce, lettuce, hakurei turnips, carrots, shell peas, snap peas, red onions, kale, sage, tarragon, cilantro, and zucchini!

Next week's loot: lettuce, zucs, summer sq, potatoes and green beans?

Recipes:

Tarragon-Spiked Lady Grey Iced Tea

Zest of 1 lime, removed in strips with a vegetable peeler

1/2 cup fresh lime juice

3/4 cup sugar

1/4 cup cold water

1/2 cup packed fresh tarragon leaves

4 Lady Grey tea bags

8 cups boiling-hot water

cut off any white pith from zest. Bring zest, juice, sugar, and cold water to a boil, stirring, then let stand, uncovered, off heat 15 minutes.Discard zest. Blend syrup with tarragon in a blender 30 seconds. Strain through a sieve lined with a dampened paper towel into a glass measure and cool completely.Pour boiling-hot water over tea in a heatproof pitcher and let steep 6 minutes, then discard tea bags. Cool tea completely.Stir syrup into tea and chill at least 1 hour and up to 6 (cover tightly). Serve over ice.

Greens on GreensKendallScottWellness.com
Holistic Health Coaching
This recipe is a super easy side dish. The leafy green vegetable used in this recipe is kale,
but any green can be substituted. The tahini dressing can sit covered in the refrigerator for
several days for use on veggie dishes, salads, chicken, fish and rice dishes throughout the
week. Delicious!

Greens
1 inch of water
steamer basket or stainless steel steamer
1 bunch of kale cut into bite-size pieces (can use collards, bok choy, cabbage, etc.)

Put water and steamer into a pot. Add kale and steam for 5-7 minutes or until bright
green. Top with Tahini Dressing. Serves 4.

Tahini Dressing1/3 cup sesame tahini (sesame seed paste)
3 tablespoons tamari soy sauce
1 tablespoon umeboshi vinegar (use regular vinegar if can’t find umeboshi)
½ bunch fresh parsley, chopped
½ bunch scallions, chopped
1 cup water (more or less)
Put tahini, shoyu, vinegar, parsley and scallions in a food processor or blender. Blend and
add water slowly to achieve desired consistency.

Week 5, June 22nd and 25th

Happy Father's Day, Dora!!!

Saturday Dudley's eggs cracked open and 7 little ducks popped out! They are too cute : ) Be sure to say hello to them, but please move slowly and don't crowd her too much, she is very protective and nervous. Dora is so proud.

After you see the baby ducks, head up to the house barn to see the baby turkeys. They arrived on Thursday and are super cute as well. Please be careful of their pole holding up the heat lamps...it's a little precarious.

Veggie of the Week: The Radish

Some of you may recall a slew of radishes around this time last year, well here we are again. Can you believe an entire year has gone by since you ate a fresh radish?!! I do not grow loads of them just to say I have vegetables to give you though. They are said to be a great companion plant to squashes, helping to keep squash bugs away. So this is why they are a little alter than early spring too...I do not plant them until I seed my winter squash which is done after frost danger. (That is what the following photo is...an interplanting of winter squash and radish.)
How do I eat them? Of course everyone knows a raw radish can go in a salad, but did you know you can eat the greens cooked too?
What is the nutritional value?

• Radishes have high contents of vitamin C, which is a well-known cancer-preventing antioxidant element.
• The greens (leaves) of radish contain 6 times the vitamin C normally found in the root. Also the leaves have substantial quantity of iron, calcium, and thiamine.
• As radishes are a good source of potassium, folic acid, and molybdenum, it provides energy at the cellular level, develops the nervous system, and also functions the kidneys.
• Radishes help in relieving constipation as it contains high amounts of carbohydrates. It aids in digestion and improves liver health, as the sulfur-based phytochemicals help induce bile secretion.
• Also, with the presence of potassium, radishes aid in better kidney and urinary tract health.
• If you are on a diet plan, consuming radish on a daily basis can help you lose weight. It contains very low calories, makes you feel full without eating too much, and has high amounts of water contents.

How do I store them? I like to wash them, remove the tops (store those separate) and place the roots in a container with a lid--it's like a mini crisper!

Be sure to check out last year's blogs for recipes too--there are great greens recipes (Greens Pasta Pie), a radish dip to die for as well as a radish top soup!!!

This week's loot: lettuce, radish, the last of the hakureis (for now), tat soi, pac choi, spinach, beet greens, scapes, oregano, strawberries?

Next week's loot: lettuce, greens, baby carrots, shell peas?

Recipes: Sauteed Radishes and Sugar Snaps with Dill (I don't have all of the ingredients yet for this recipe, but I will and I just didn't want to miss putting it out there, it sounded so good!) Adapted from Bon Appetit, April 2004

1 tablespoon butter1

tablespoon olive oil

1/2 cup thinly sliced shallots

12 ounces sugar snap peas, trimmed, strings removed

2 cups thinly sliced radishes (about 1 large bunch)

1/4 cup orange juice

1 teaspoon dill seeds

1 tablespoon chopped fresh dill
Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas, cook for one to two minutes, and radishes sauteing until crisp-tender, about 3 to 4 minutes more. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.

Greens PieKendallScottWellness.com
Holistic Health Coaching
1 large bunch greens, de-stemmed, washed and chopped (kale, collards, swiss chard)
½ yellow onion, diced
3 cloves garlic, minced (or approx. 1 tsp)
6-8 oz. feta cheese, crumbled or chopped into small pieces
5-6 large mushrooms, chopped
3 eggs
1 cup brown rice
¼ cup pine nuts (optional)
􀂃 Preheat oven to 350 degrees.
􀂃 Cook brown rice in water until water is absorbed. Spread rice in bottom and about
one inch up sides of pie plate or any glass/ceramic dish. Use hands or spoon to
press firmly to create the “crust.”
􀂃 Blanch greens in hot water for about one minute, drain water, then place in bowl.
(This step can be skipped, and greens can be added to mixture raw.)
􀂃 Add all other ingredients to greens in bowl and stir until everything is coated with
egg.
􀂃 Pour mixture over rice and sprinkle top with pine nuts.
􀂃 Bake in oven for approximately 30 minutes. The top should just begin to turn
golden brown.
􀂃 Cut and serve like pie.
Yields 6-8 servings
Also try adding: diced tomatoes, scallions, peppers, tofu, pre-cooked beans, pumpkin
seeds, chicken, ham, diced parsnips, turnips or carrots.
©2009 Kendall Scott Wellness. All Rights Reserved.

Week 20--The Fall Harvest

The pick your own pumpkin party and potluck was a blast! Thanks for all who came (and helped move all the pumpkins!) The food was fabulous and it was fun getting to know all of you better!

And, of course, Simon had a blast too. He helped to pick out the perfect pumpkin and to make sure there were no mice hitchhiking on them : )

This past week, I was busy harvesting rutabagas, cleaning onions and popping garlic. Today I will plant the garlic and cover it with a neat bed of straw. Soon all that will be left in the gardens for harvest are hearty greens like kale and spinach.

...Speaking of Spinach...these last two weeks will be full of greens! Fill up on them, because this is it until spring! They will keep in your fridge in a perforated plastic bag for at least a week. You may also chose to make soups or pies with them and freeze, or blanch the greens for 2 minutes, drain and freeze. Stock up for winter : )

Half the cows go this Thursday. I am sold out this year, but it isn't too early to sign up for 2010--the pork and beef go fast!

The turkeys go on Friday---I still have some left to sell. And I have lowered the price to $3.50/#, what a deal!!!!

This Week's Loot: lettuce mix, spinach, chard, kale, potatoes, carrots, onions, chinese cabbage, tat soi, pac choi, pumpkins

Next Week's Loot: lettuce?, kale, leeks, onions, potatoes, carrots, beets, winter squash, fennel

Stir-Fried Kale and Spinach with Hazelnuts

1/2 cup hazelnuts

2 Tbs olive oil

1 onion, chopped

4 cloves garlic, minced

10 cups kale and spinach, chopped

salt and pepper

1. toast hazelnuts in a n ungreased skillet, stir constantly for about 5 minutes, then chop when cool

2. Saute onion and garlic, add greens in batches, stir fry until tender, about 8 minutes

3. stir in hazelnuts

Apple Flavored Winter Squash Cake

1 stick butter, room temp

1 1/2 cup sugar

2 eggs

1 1/2 cups cooked winter squash

1/2 cup apple cider

1 3/4 cup flour

1 tsp bkg soda

1/4 tsp salt

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

1. Beat butter until fluffy. Beat in sugar until mixed. Add eggs, one at at time. Add squash and cider, mix well.

2. Sift flour bkg soda, salt and spices. Add to cream mixture in batches.

3. Pour into a buttered and floured bundt pan

4. Bake at 350 for 45 minutes. Cool 10 minutes and pour on glaze.

Apple Cider Glaze

1 1/2 cups confectioner's sugar

1/4 cup apple cider

Sift sugar into a bowl. Whisk in cider until smooth, pour over cooled cake right away

Week 19--The Blessing of Fall

October 13 and 16th
Quack! Quack! Dora says, "Eat turkey, not duck!"

I've been washing hundreds of pounds of carrots this last week for storage and Dora has been in duck heaven! She stands under the screen and gets showered by wash water. And buries her bill into the puddles looking for slugs, while Simon sits in the driveway and watches the cows. These past few weeks have been beautiful, and even though I am soooo busy, I must say I am blessed!

Speaking of washing...I really do wash your greens before your get them. But be ware that you need to wash them again. I find most things easiest to chop first, then rinse. The pine needles have made a blanket over all my fields, (it's quite pretty actually). I have tried to pick them out of your produce, but there may be a rouge one...or two left!

Well the weather has quickly changed and I have been in "full tilt boogie", as my friend Jill would say, harvesting. I am hoping for a few more nice days to gets next year's garlic in the ground. I usually plant it mid October and then mulch it with straw. It waits in the ground until the longer days of April and then slowly little green garlic tops emerge. This week you may see me "popping" the garlic cloves, or removing them from the bulb. I pick the biggest and most perfect looking cloves to plant so that the new bulbs will be free of disease and as big as possible; the clove size you plant dictates the size of the bulb to come. Maybe this year I will be planting the garlic through a layer of snow? That would be a first : )

This Week's Loot: Lettuce, Kale, Kohlrabi, Peppers, Tomatilloes, Spaghetti Squash, Carrots, Potatoes, Onions, Cabbage

Next Week's Loot: Lettuce mix, spinach, pac choi, carrots, onions, potatoes, chard, pumpkins
Kohlrabi--This fun "swollen stem" can be eaten raw or cooked. Try it both ways and see which way you like best! If you find the skin tough, you may peel it, although if you are cooking it,you may not need to.

Kohl-Slaw

3 kholrabi, peeled and chopped

1 cup finely shredded cabbage

1 small onion

1 apple, diced

1/2 c currents or raisins

2 tsp olive oil

1/4 cup apple cider vinegar

Combine first five ingredients in a large bowl. Toss in oil and cider. Cover and refrigerate a few hours to let flavors blend.

Kale Pie

10 inch pie crust

4 cups chopped kale leaves

1 Tbs olive oil

2 small onions, chopped

3 cloves garlic, minced

2 eggs

1 cup feta cheese

1/2 c half and half

1/2 tsp salt

Boil kale for about 3 minutes (wilted but still bright green). Allow to drip dry.

Saute onions, garlic until onions are turning golden.

Lightly beat eggs. Add feta half and half, kale, onions and salt. Stir and then pour into crust. Bake until center of pie is firm, 40 minutes at 375.

Week 15--The New Additions

STAIRS!!!! When we built the barn a few years ago, we put in a nice loft, thinking it would be great space for storage and drying foods like onions and garlic. What we didn't plan was how we were going to actually get up there. I've scaled the north wall of the barn often...but no more!!! Although these stairs are super sturdy, they are utilitarian and are for farmer use only. Please be mindful of the kiddoes!

HONEY!!! This spring a neighbor put 4 bee hives on our property. They are filled with Caucasians, a black and white honey bee. I have seen them often this season, happily pollinating the raspberries and the buckwheat. This past week, the beekeeper pulled his first honey from the hives. It is delicious and beautifully clear! And eating local honey can do wonders for your allergies.

A SWIMMING POOL!!! for Dora that is. I finally broke down when I was at the hardware store the other day. She was a bit afraid of it at first. Going totally under water was a little alarming, but being a duck, she caught on quickly and now goes in for a dunk whenever she pleases.

DUDLEY!!! We felt Dora needed a feathered friend to keep her company during the day and to keep her warm this winter. As you can see he is a bit camera shy (He is the one on the right) and a bit people shy and a LOT dog shy. He seems to be warming up to his new home...very slowly. But Dora likes him, when he is around : )

A MEMORIAL BENCH. Just a year ago, our friend and neighbor, Martha Blowen died of breast cancer. This property had been in her family for several decades and she was a strong advocate and supporter of our endeavours here on the land. She would be very pleased to see the changes we have made and the bounty that her family's land is producing.

I have joined American Cancer Societies "Making Strides Against Cancer". It is a 4 mile walk that takes place on Sunday October 18th, starting at Monument Square in Portland. You may have noticed the can on the sign up table, please feel free to donate or visit www.cancer.org/stridesonline for more information.

This week's Loot: Pac Choi, Lettuce, cucs, zucs, leeks, potatoes, edemames, carrots, melons, garlic, Spaghetti squash

Next week's Loot: Pac Choi, Lettuce, cucs, onions, melons, beets...

Spaghetti Squash

This unique winter squash has a fun, stringy, crunchy texture. After you bake it and scoop out it's insides, it is great treated just like pasta.

To boil: Heat up a large kettle of water, big enough to hold the whole squash. When the water boils drop the whole squash in and boil for about 30 minutes, or until a fork pierces the flesh easily.

To bake: Fork holes in the side. Preheat oven to 350 and bake for about 1 hour.

Open up the squash and scoop out the seeds. Then fork or "comb" out the "spaghetti"

Mix with salt, olive oil, tomatoes, edemames, capers, garilc, capers...

Leeks

These are a little sweeter than onions, but can be used just the same. Use the stem, from the roots up to the where the leaves branch off. (recipes always say just to use the white parts, but it is such a waste!)

To wash: Cut leek length wise first.

To eat: Potato Leek Soup is a classic

3 tablespoons butter

3 leeks, thinly sliced

1 medium or large onion, chopped

6 – 8 potatoes, thinly sliced

3 1/2 cups chicken broth (or enough to barely cover potatoes)

1 cup heavy cream

salt to taste

fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

Notes: *Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks. **You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.

Start the soup by sauteeing the leeks and onions in butter until they are limp and just starting to brown.

Next, add all of the potatoes

After adding potatoes, pour in enough chicken broth to just barely cover them. The amount you use depends on the size and amount of potatoes you sliced. Two 14 oz. cans of broth is average but use more if you need it.

If I push down on the potatoes with the masher, they will be completely submerged. This amount of liquid results in a very thick soup. The soup can always be thinned at the end with some extra broth if desired.

It doesn’t take long for the potatoes to cook and you can probably start mashing within 10 minutes or so. The amount of mashing you do is entirely up to you. If you like chunkier soups, leave the potatoes a bit chunky. If you want a smooth soup, mash for a longer time. If you prefer a completely smooth soup, peel the potatoes before slicing and puree soup with a hand blender. I’ve never done this but I’m sure it would work.

When the soup has reached your desired consistency, add some heavy cream. The original recipe says 1 – 2 cup of cream but I never use more than one cup. I think you lose a lot of flavor by adding more cream. But, again, it’s up to you. Make sure to season well with salt and pepper after stirring in the cream.

Pac Choi:

The names Bok Choi, Pak Choi, Bac Choi are used interchangeably with Pac Choi, an Asian cooking green that is standby in many Asian recipes. It's a beautiful vegetable with a sumptuous shape from stalk to leaves, a juicy, mild and almost sweet flavor. The whole vegetable can be used from stalk to leaf. Lightly steam it and toss with rice vinegar, sesame oil and garlic or stir fry with marinated chicken and beef and serve over steamed, sticky rice.

Pac Choi Stir Fry

2 T vegetable oil2 cloves of garlic,

chopped onions or leeks,

1 head of Pac Choi, stalks and leaves chopped into bite sized pieces

1 large carrot, peeled and julienned

1 red bell pepper, julienned1 (2 inch) piece of peeled,

fresh ginger, chopped

1 T soy sauce

1 T brown sugar

1/2 T rice vinegar

1 tsp red pepper flakes (optional)

salt and pepper to taste

1 tsp sesame oil

1 T toasted sesame seeds

In a large sauce pan, heat vegetable oil over medium-high heat until hot. Toss in onion and garlic, stirring with a wooden spoon or tongs, for 2 minutes. Do not let them burn. Add the vegetables, ginger, soy sauce, sugar, vinegar, salt and pepper and stir for another minute until the vegetables are hot and slightly wilted. Sprinkle on the sesame oil and sesame seeds and serve over hot, steamed rice.(Serves 2 to 3)Variations: Try adding protein like beef, fish or tofu before adding the vegetables. Even a couple of beaten eggs will do nicely in a dish like this. Cashews or peanuts are tasty when tossed in after cooking and you can always vary the sauce with something store bought like a jarred plum sauce or Thai-style peanut sauce.

Sorrel: These lemony leaves are a great addition to soups or salads.

Sorrel Soup

3 Tbs oil

1 leek

4 cups sorrel leaves

10 cups chicken or veg broth

1.5 # taters, chopped

2 Tbs lemon juice

1/4 tsp cayenne

1/4 tsp pepper

1 tsp salt

1 cup half and ha;f

1. Heat oil in a heavy pot over med heat. Add the leek and sautee 10 min. Stir in sorrel leaves, until wolted.

2. Add broth taters, lemon juice, spices and bring to a boil. Reduce heat, cover pot and simmer till taters are soft, about 40 min. Puree. Cover and chill

3.Stir in half and half

Week 6 The Break in the Clouds

Ahhhh! Today the marks the fourth day of sun in a row! It is amazing how the plants respond and how the daily tasks that had to be done, even if it was pouring, are so much easier. So maybe in a month when we are in a drought, I will be praying for a drop of rain, but for now, I am enjoying waking up to sun.

So how did we survive that month of rain? We pulled weeds until our hair curled up and our boots were laiden with slop, then when a tiny break in the deluge came, we scurried and picked enough berries to make jam. Then, as the rain fell, we cooked and stirred and ladeled strawberry sweetness...

...well I did. Simon was depressed, so he slept : )


This week's loot: New Potatoes!, Chinese Cabbage, Beet Greens, Lettuce Mix, Peas


Next week's loot: The last of the garlic scapes, peas, summer turnips, head lettuce (I hope!), baby carrots, chard
Eat your beet greens!!!!!! They are very similar to chard. Use them in any recipe that calls for greens. (You can use last week's recipes). The greens are a powerhouse of vitamins A and C, iron, potassium, and calcium, plus fiber. One shareholder chopped them and ate them raw mixed in with the lettuce.

Moroccan Beet Green Salad RecipeA bunch of beet greens,1 teaspoon olive oil,1 tablespoon water,1 clove garlic, peeled and minced1/2 teaspoon paprika,1/4 teaspoon salt,1 tablespoon lemon juice

Separate beet stems from leaves and chop both.
Sauté beet stems with oil and water in large frying pan over medium-high heat for 3 minutes.
Add chopped leaves and remaining ingredients, except lemon juice, and sauté 5 minutes longer.
Add lemon juice and sauté 1 minute more.
Serve warm or chilled.

Florentine Stuffed Meatloaf Recipe
1 lb. ground beef,1 egg, slightly beaten,1 sm. onion, chopped,1/4 tsp. salt,1/4 tsp. pepper,2 pkg. (10 oz. each) frozen chopped spinach (use beet greens!),1/2 c. shredded Mozzarella cheese

Combine meat, egg, onion, salt and pepper. Line sides and bottom of 9 x 5 loaf pan with 2/3 of meat mixture. Set aside. Cook spinach and drain thoroughly.In bowl, mix spinach and nutmeg. Spread half over meat in pan. Press lightly. Sprinkle cheese over spinach. Top with remaining spinach. Press lightly. Form remaining meat over top, sealing seams. Bake 1 hour at 350 degrees.

CRUNCHY ORIENTAL COLESLAW

dressing (mix and let set for 1 hour to permeate flavors)> 1/3 cup canola oil> 3 T white vinegar> 2 t sugar> 1/2 t pepper> 1 seasoning packet from Ramen Oriental or Chicken flavored noodles> SALAD> 1 lb shredded green cabbage (use chinese cabbage)> 6 green onions, chopped> 1 pkg Ramen noodles, crumbled> 1/3 cup dry roasted sunflower seeds> After you toss dressing and salad serve immediately to maintain crunchiness

Week 5 The week of Rain

So I am trying to remain positive, but I admit all this rain has been a struggle! These past few days of sun gave a much needed lift to my spirits. Some crops are looking especially good like the peas, potatoes, onions and the green beans are starting to flower.

Wanting to "bulk up" this pick up, I decided to give every one farm fresh eggs. When I went to pick up the eggs, my friend offered us her lettuce! How gracious! She was just going to feed it to her chickens...thank you for sharing chickens.

Half Price Maine Farmers and Gardeners Association membership! MOFGA has generously offered to allow any CSA shareholder to buy a NEW MOFGA membership at half price (not renew). If you aren't familiar with MOFGA, they are a HUGE agricultural resource for Maine and for me. For several reasons I have chosen not to be certified organic, but I make sure that the certification fee I would pay goes directly to MOFGA as a donation. They have supplied excellent talks and conferences that I have attended not to mention countless expertise from advertising to animal husbandry to insect identification. They are an integral part of farming in Maine. http://www.mofga.org/Portals/2/Resources/MOFGA%20memb%20promo%20for%20CSA.pdf

This week's Loot: Head lettuce, garlic scapes, turnip greens, shell peas, sage, strawberries and farm fresh eggs

Next Week's Loot: Lettuce, beet greens, chinese cabbage, peas, new potatoes?

Greens with Pine Nuts

1 large bunch of turnip greens

1 TBS pine nuts

2 tsp sesame oil

1 TBS rice vinegar

1 TBS soy sauce

Steam greens until just tender, remove from heat. Toast pine nuts and mix with greens. Add the sauce one tablespoon at a time on individual servings to taste.

Fresh Greens Pasta Pie

6 oz vermicelli

2 TBS butter

1/3 cup parm cheese

5 eggs

2 tsp cooking oil

1 small chopped onion

2 cups chopped greens

4oz shredded mozzarella cheese

1/3 cup milk

1/2 tsp salt

1/4 tsp pepper

1/8 tsp nutmeg

Heat oven to 350. Lightly greens a large pie plate. Cook noodles according to package. Stir butter and parm into hot noodles. Beat 2 of the eggs and stir well into pasta. Put mixture in pie plate. Cover with foil and bake 10 minutes. Saute onion wit the oil. Beat remaining 3 eggs and combine with greens, milk, mozzarella seasonings and sauteed onions. Pour over pasta. Cover with foil again and bake 35 minutes. Uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing.