Today’s CSA Share Box: July 24, 2018
Golden Frill Mustard: 1 bunch (Open-pollinated. Light golden-green leaves curl and furl, lift and separate, adding flounce to your salad mix. Intricate serration of foliage seems almost laser cut. Its mustard flavor gives an acute peppery zing. Grows quickly for use as a baby green throughout the year and, at sauté size, resists bolting in the summer heat.) Rainbow chard – 1 bunch Green onions- 1 bunch of 3 Summer squash- zucchini and yellow squash- 2 each Raspberries- 1 pt. Beets- 1 bunch Cabbage- 1 (Golden Acre Cabbage: A selection of the Copenhagen Market type billed as “new…the earliest of the round-headed cabbages” in the 1928 Jerome B. Rice catalog. Grey-green heads, some with a faint reddish tint in the outer leaves, average 3–5 lb. Our trialers found them big, round and solid with white interiors. Tasters praised their delicate but crunchy texture, sweet and spicy flavor that developed buttery undertones after cooking.) Carrots – 1 bunch baby Green beans - ½ lb Lettuce- 1 head Kale- 1 bunch Cucumber- 1 Zinnias- 1 bouquet Herbs: · Genovese basil- 1 bunch · Garlic chives with flowers- 1 bunch
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Today’s CSA Share Box: July 18, 2018
Asst mustard/Asian greens · Lady Murasaki: ( Lady Murasaki, the courtly author of The Tale of Genji, considered one of the world’s first and finest novels, is an apt namesake for this elegant komatsuna (Japanese mustard spinach). Murasaki means ‘purple’ in Japanese—and this variety is so very purple that it lured me through a field of about three dozen other kinds of greens to get a closer look.)* · White flowered Kailaan: (Also known as Chinese Broccoli, Chinese Kale, Guy Lon or Gai Lan. Grown for its succulent stalks and leaves, it sends up tender 8" shoots topped with elegant little loose florettes.)* · Maruba Santoh: (With Maruba you get four vegetables in one. The loose round vibrant chartreuse leaves provide a mild piquant mustardy flavor while the flat white stems impart a juicy crisp pac choy taste. High-end chefs like to use the blossoms.)* · Golden Frill Mustard: (Open-pollinated. Light golden-green leaves curl and furl, lift and separate, adding flounce to your salad mix. Intricate serration of foliage seems almost laser cut. Its mustard flavor gives an acute peppery zing. Grows quickly for use as a baby green throughout the year and, at sauté size, resists bolting in the summer heat.)* Joi Choi Tatsoi – 1 Rainbow chard – 1 bunch Onion greens- 1 bunch Summer squash- zucchini and yellow squash Raspberries- 1 pt. Beets- 1 lg bunch of red and gold combined Herbs: · Genovese basil- 1 bunch · Garlic chives with flowers- 1 bunch *Crop descriptions in parentheses are from the Fedco Seed catalog/website. Today’s CSA Share Box: July 12, 2018
1 head lettuce Rainbow chard – 1 bunch Sugar Snap Peas – 12 oz Broccoli- 1 head OR Kale- 1 bunch Oasis turnips – 1 bunch Asst mustard greens (Ruby Streaks, Golden Frills, Lady Murasaki, etc)- 3 bunches Joi Choi Tatsoi – 1 Green onions- 1 bunch Summer squash- 1 lb. Raspberries- 1 pt. Herbs: · Genovese basil- 1 bunch · Sage, Summer Savory, Oregano- 1 combo bunch This week’s selection has great stir fry options. I somehow managed to completely skip posting the CSA Share for week 4 last week. So here it is today.
CSA Share Box: July 3, 2018 4 types/heads lettuce or more Spinach- 6 oz Rainbow chard – 1 bunch Oasis turnips – 1 bunch Asst mustard greens ( Ruby Streaks, Golden Frills, and one more)- 2 bunches Joi Choi Tatsoi – 1 Sugar Snap Peas – ½ lb Shallot/Onion greens- 1 bunch Herbs: · Dill- 1 bunch · Genovese basil- 1 bunch · Sage, Summer Savory, Oregano- 1 combo bunch · Parsley – 1 bunch Today’s CSA Share Box(es): June 27, 2018
4 types/heads lettuce- approx. 1.5 lb Arugula- 6 oz Rainbow chard – 1 bunch Garlic scapes – 1 bunch Oasis turnips – 1 bunch Kale- 1 bunch Napa cabbage – 1 small head Shallot greens- 1 bunch Herbs: · Cilantro- 1 bunch · Dill- 1 bunch · Genovese basil- 1 bunch · Sage, Summer Savory, Oregano- 1 combo bunch Today’s CSA Share Box is full of these crops.
Lettuce assortment – 1 lb Arugula- ½ lb Rainbow chard – ½ lb Bunch garlic scapes Bunch Oasis turnips Herbs: · Garlic chives- one bunch · Cilantro- one bunch · Dill- one bunch · Genovese and Thai basil- one combo bunch · Sage, Summer Savory, Oregano- one combo bunch Idea- saute garlic scapes with oasis turnips/chard in olive oil or butter Arugula salad I had at a friend's house: Arugula, chopped white figs, chopped, walnuts, red onion, blue cheese crumbles, olive oil, balsamic vinegar, salt. (I just made a similar salad leaving out the figs and walnut- which I did not have- substituting fresh, ripe avocado. It was also very good.) The first CSA share of 2018 (and ever) was picked up today after I had the pleasure of harvesting and collating the available items into the designated boxes. What was even more delightful was giving the boxes to my CSA members and having them be happy with what they received. So far, so good!!
Included were the following garden crops:
And the following herbs:
Last night I made my first rhubarb recipe of the season. Did an online search for rhubarb muffins, and these Rhubarb Ginger Muffins came up. I made them and they came out great, so I shared this fact on my personal FB page. After a few friends made requests for the recipe, I tried to find it online today but to no avail- where do these things go!?!? I had made a Microsoft Word version of it last night that I printed out to bring in the kitchen, so here that is. (I did not print the recipe from the blog because there wasn't an option to print the recipe without the long story behind it. I wish I could give credit to the originator of these yummy muffins, but the link is just not to be found and because of how I printed it, the info is not on my paper either.) Regardless, tis the season for all things rhubarb! Enjoy!! Rhubarb Ginger Muffins
makes 12 muffins to make the rhubarb + ginger compote 1 cup rhubarb, sliced into 1/2 inch pieces 1 Tablespoon fresh ginger, finely chopped 2 Tablespoons fresh orange juice (note, you’ll want to use the zest below) 1/4 cup sugar to make the batter 6 Tablespoons unsalted butter 1/2 cup whole milk 1 large egg 1 large egg yolk 1/2 teaspoon vanilla extract 1 1/2 cups all-purpose flour 3/4 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1 Tablespoon orange zest Put a rack in the upper third of oven and preheat to 375° F. Generously butter muffin cups or line with cupcake papers.
Planted a package of Lancelot leek seeds tonight. Filled a flat with my soil mixture and put in the seeds. Pushed small indentations into the soil with the back of a Sharpie and dropped seeds in the holes. That was all. I also made a flat of soil blocks and planted lettuce seeds in them for early lettuce.
Today I made 4 flats of soil blocks and started the 2017 onion crop. I used soil from my garden that has been in the storage barn (a re-purposed car port), some peat moss that has also been stored in there, and added some compost my husband picked up for me at Agway. Not sure how nice that dirt is that has been stored, and it never hurts to add more humus. I also put some Epsom salts in there because our soil here seems to like the addition magnesium, or at least the crops that grow in it do. The soil to peat moss was about 50/50 (guessing) and I put 2 buckets of that mixture with 1 bucket of compost mixture and about 1 cup of Epsom salts. Then I added the same size bucket of very warm water and just let it all sit for a few minutes. So that is my process for today- not very scientific. I put about 4 seeds in each soil block. This year, I am trying 2 new-to-me onions- Talon, a hybrid yellow onion, and Redwing, another hybrid onion that is red. I planted 85 blocks of Redwing. 95 blocks of Talon. And 6 blocks of Prince, the variety I grew last year.
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