Lugging Digging Buddies at the pick-up today!

It really felt like community supported agriculture day today. Wonderful people chipped in to help unload, lug and set out today's crates of fresh veggies and greens, ready for shareholders to collect from Farmer John's morning harvest. I was so wrapped up in the moment, I forgot to get my phone out to snap the scene but here's a shot from last week, when the ladies swooped in to help just as I was about to collapse over another 60lb crate of turnips.



THANK YOU EVERY SINGLE KIND SOUL - YOU KNOW WHO YOU ARE

It's really amazing how farming brings people and communities together. While CSA shareholders lugged heavy crates full of vegetables, Molly and Alex, volunteers, bagged up the soil we'd dug out from the side lawn, where the CSA pick-up is. They bagged up 2 yards of soil, maybe even 3. That's a big pile of soil! Farmer John is going to take it away for us.



(The soil had come from where we'd built two community raised beds with financial support from the Archer School For Girls. We'd dug out a foot layer of soil, built the beds and filled them with a clean mix of organic soil, composted horse manure, sand and worm castings to a depth of two feet. I threw in some endomycorrhizal fungi for bacterial good measure. Veggies love it! Young ladies from the school, and their wonderful teachers, planted the raised beds with veggie seedlings last month.)

Shareholders passing by on their way to pick-up, chipped in to help Molly, Alex and I dig and bag until sunset. Chris Murakami, cycling past to pick up for the first time, pitched in to help with Stacey, who was there picking up for a friend. We met, dug, bagged and talked about how Chris was going to use his veggies the following Tuesday in class. Storing his greens is going to be important. Everything needs to be fresh and crisp for Chris' class on Tuesday, when he's planning to teach his students about food - where it comes from, how its grown and why local, fresh, organic produce is good. There are so many people out there doing good work like this.

We scraped clods of wet soil off each other's shoes.

Past 7pm, our friends "the lads," helped Molly and I load my van with the empty crates and boxes. Lads, if you're reading this, Thank You! That was a really nice thing you did ...

Molly's husband, Clay, and shareholder Dan, helped Molly and I wrap up bagging soil.

Molly, you are REALLY loved! Thank you so much for all your hard work!

Here's what good 'ol Farmer John had for us at the Silver Lake pick-up today:

(off the top of my head because my brain's exhausted, my back aches and I can't find the list)

celery
russian kale
arugula
mizuna (in the mustard family, lovely raw in a green salad)
turnips
butter lettuce head
red leaf lettuce head
chamomile
fresh garlic
baby bok choy
beets

I feel like I missed something out. Let me know if I did.

Have a happy, relaxing weekend. Thanks everyone for helping so much today.

Tara

Pan-Fried Turnips

Turnips

Russian Kale - great sauteed

Farmer John (above) looking dapper at market today with
Sabrina, whose helping get the farm ready for visitors...

Shareholder Kress and vollie Jed at the pick-up today

Chrysanthemum leaves - see Tuesday,
March 23 post for recipe with sesame oil.

Here's what Farmer John had for us at the Silver Lake pick-up this week:

Turnips
Red and golden beets
Broccoli (with its tasty leaf)
Russian kale
Arugula
Adolescent red and green romaine
Butter lettuce
Chrysanthemum greens
Green garlic
Cilantro
Dill

Roasting turnips is such a snap it's easy to forget that there are many other ways to prepare this delicious vegetable. Pan-frying is about as easy as roasting and can produce a lovely crisp and brown exterior full of complex flavors.

Start by removing the greens. Compost them or save them for another use. Peel the turnips, but don't be daunted by their pungent aroma when raw. Turnips are mild and delicately flavored once cooked. Cut the turnips into bite-sized pieces.

Heat 1 T olive oil in a heavy skillet with a cover. I like to use a cast iron pan with a glass cover that fits snugly. Add the turnips and season with salt and pepper to taste. Toss to coat lightly with the oil and cook over medium heat, stirring once or twice, until the turnips well-browned and soft, about 10-20 minutes depending on the size of the pieces.

Three small turnips will make a small side dish for two people. However, since turnips keep so well in the fridge, you might still have your turnips from two weeks ago, so go ahead and double this recipe.

If you have only three turnips, you can expand this recipe by combining the turnips with potatoes. I like to use baby Yukon Golds, Fingerlings, and/or Peruvian Blues. Use an equal amount of potatoes, cut them about the same size (no need to peel the potatoes), and put the potatoes on a few minutes before the turnips because they take a little longer to cook.

If you happened to pick-up a couple of mandarin oranges a share-holder brought in today, consider topping your pan-fried turnips with a little finely grated mandarin orange zest. Or snip a little of Farmer John's fresh dill over your turnips before serving.

Enjoy!

Shelley

Celery Soup

Swiss Chard (left)




Here's what Farmer John had for us at the Silver Lake pick-up this week:

Red and golden beets (roast covered in tin foil. sautee the tops)

Celery

Green garlic (roots, stem, leaves are edible)

Mustard greens (one bunch sautee, cooks down for 2 people)

Dandelion greens (sautee in olive oil & garlic)

Swiss chard (ditto above)

Butter lettuce
Chrysanthemum greens (left)
Adolescent romaine
Arugula
Dill
Italian parsley



It's been a busy week with yesterday's City Planning Commission vote on the Food & Flowers Freedom Act. It was heartening to see so many urban farming activitists from all over the city show their support. The commissioners' approval is a big step toward promoting the cultivation and off-site sale of healthy, local fruits, vegetables, flowers, and other urban gardening products in Los Angeles.

With the Planning Commission meeting behind us, it's time for something warm and soothing, and celery soup fits the bill. It's super easy and delicious. Chicken stock gives the soup a rich flavor, but it's just as good with vegetable stock or even water. And since you puree the cooking liquid with the vegetables, you don't pour off any vitamins or minerals that might be cooked out of the vegetables.

Personally, I prefer using an immersion blender to puree the soup, but you can use a food processor or a counter-top blender if you prefer.

Celery Soup

1 bunch celery
2 medium russet potatoes
1 medium brown onion
3 C chicken stock (or vegetable stock or water) + 1-2 C additional stock or water
1 bay leaf
1/4 C cream (optional)
salt and pepper to taste
2 T chopped fresh parsley

1. Chop off the bottom of the celery and throw in the compost. Wash the stalks and remove any tough fibers from the ribs. Compost those, too. Chop the celery and leaves into large chunks and put them in a medium stock pot.

2. Peel the potatoes. Compost the peels. Chop the potatoes into large chunks. Add them to the stock pot.

3. Peel and trim the onion. Compost the skin and ends. Cut the onion into 8 pieces and put in the stock pot.

4. Add 3 C of stock (or whatever liquid you're using) and the bay leaf. Cover tightly and bring to a boil. Turn down the heat and simmer for 20-30 minutes until all vegetables are very soft.

5. Remove from heat and cool a little. Remove bay leaf. Puree the vegetables in the pot using an immersion blender until very smooth. If necessary, add more liquid - stock, water, even milk will do.

6. Return the pot to the stove over medium heat. Add the cream, if desired and/or more stock or water to bring the soup to your desired consistency. Heat the soup, but do not allow it to boil.

7. Season with salt and pepper to taste. Serve hot garnished with chopped fresh parsley.

Enjoy!

Shelley

Minty Kohlrabi Slaw

above: Dandelion Greens (aka Chiccoria)








Left: Curly Mustard














Here's what Farmer John had for us at the Silver Lake pick-up this week:

Japanese cucumbers (eat the skin an' all!)

Turnips (sautee the tops!)

Red and golden beets (saute the tops!)

Curly mustard (eat raw or sauteed)

Green garlic (eat the whole thing - leaves an' all!)

Mint

Cilantro
Dill
Arugula
Red and green adolescent romaine lettuce

Chiccoria (aka dandelion greens - sauteed or raw)

Kohlrabi (pictured right)

Broccoli raab (aka rapini)

Kohlrabi is a wonderful vegetable that's too often ignored. Actually, it's quite delicious, versatile, and easy to prepare. It's related to cabbage, but with a milder and sweeter flavor and much more juice.

You can prepare kohlrabi myriad ways: It can be boiled and mashed into a puree. It can be baked, scouped out and stuffed. Kohlrabi makes a nice gratin thinly sliced, topped with grated cheese and baked. You might even layer in some thinly sliced turnips, too. Raw kohlrabi can be sliced or grated into a fresh green salad, so I hear from CSA shareholder, Jed, who I chatted with at the Silver Lake pick-up this afternoon.

Kohlrabi also makes a fabulous slaw which is especially good with fresh mint. It's super easy to prepare and tastes great.

Minty Kohlrabi Slaw

1 bulb kohlrabi
8 mint leaves
1 T mayonnaise
2 t white balsamic or white wine vinegar
salt and pepper to taste

1. Cut the leaves off the kohlrabi bulb and compost or save for another use (the leaves are also edible).

2. Peel the tough exterior off the kohlrabi. Rinse off the bulb and grate the bulb into a bowl using a coarse grater.

3. Wash and dry the mint leaves. Stack them and slice the mint into very thin strips. Add the mint to the bowl with the kohlrabi.

4. Stir in the mayonnaise and vinegar. Add a little more mayo if you'd like. Season with salt and pepper to taste.

This recipe makes 2 servings, but you can double or triple it.

Enjoy!

Shelley

Mustard Greens and Sweet Onion Frittata

Here's what Farmer John had for us at the Silver Lake pick-up this week:

Carrots
Turnips
Broccoli
Baby bok choy
Tat soi
Green garlic
Rapini (pictured below)
Chicoria
Texas mustard (pictured right)
Nettles
Red romaine
Arugula
Cilantro


I just love that spicy mustard greens make a regular appearance in our weekly CSA box. Mustard greens add a delicious zing mixed into a fresh green salad. They're terrific chopped and sauteed in olive oil, or better yet in bacon grease with the crispy bacon crumbled and stirred back in before serving.

Here's a wonderful frittata recipe adapted from the Food and Wine website. Frittatas are easy and versatile. They can be eaten hot, cold, or room temperature. They can be served for breakfast with toast and coffee. Add a salad and serve your frittata for lunch or supper. Or cut it up into small bites for an appetizer or a snack.

Mustard Greens and Sweet Onion Frittata

3 T olive oil
1 large sweet onion, diced
1 large bunch, about 1-1/2 lb mustard greens
14 large eggs
salt and pepper
1/3 C grated Parmigiano-Reggiano cheese

1. Preheat oven to 350 degrees.

2. Wash mustard greens. Remove stems and compost them. Chop leaves coarsely.

3. In a large ovenproof skillet, such as a well-seasoned 10 inch cast-iron pan, heat 1 T olive oil. Add the sweet onion and cook over moderately high heat until golden.

4. Add the mustard greens and cook until wilted and most (if not all) of the water has evaporated.

5. Season the eggs with salt and pepper to taste. Add the remaining 2 T olive oil and whisk the eggs until well blended.

6. Pour the eggs into the skillet with the greens and the onion and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under and continue cooking until the bottom is set and the top is still runny.

7. Sprinkle on the cheese.

8. Transfer the skillet to the oven and bake for about 8 minutes until the center of the frittata is set.

9. When done, slide the frittata onto a cutting board and cut into serving pieces or allow to cool before serving later.

Enjoy!

Shelley

p.s. Amy Scattergood wrote a wonderful article on green garlic in this week's Los Angeles Times Food Section.

Creamy Cheese-y Cole Slaw

Here's what Farmer John had for us at the Silver Lake pick-up this week:

Cabbage
Baby bok choy
Arugula
Green garlic
Cilantro
Mizuna
Texas mustard
Baby dill
Tat soi
Chamomile
Red and green romaine

There are hundreds of recipes for cole slaw. Some are creamy, others are tangy. Most are made with cabbage, which is an excellent source of vitamins C and K.

This rich cole slaw is made with blue cheese and crumbled bacon. If you're a vegetarian, or if you don't eat bacon, you can leave it out.

Creamy Cheese-y Cole Slaw

6 C finely shredded fresh cabbage
1/2 medium red or sweet onion, finely chopped (or more to taste)
2 T chopped fresh parsley, optional
1/2 C buttermilk
1/4 C mayonnaise
1/2 C crumbled blue cheese
1/4 C crispy fried, crumbled bacon
salt and pepper to taste

1. In a large bowl, toss the cabbage with the onion and parsley.

2. In a small bowl or a measuring cup whisk together the buttermilk and mayonnaise until smooth.

3. Pour the buttermilk dressing over the cabbage mixture. Add the blue cheese. Mix well until the cole slaw is coated with the dressing.

4. Season with salt and pepper to taste.

5. Refrigerate for one hour or longer. Cole slaw keeps well in the refrigerator for several days, though the cabbage will become less crisp over time.

6. Before serving, stir in the crisp crumbled bacon.

Enjoy!

Shelley

Red Flannel Hash

Here's what Farmer John had for us at the Silver Lake pick-up this week:

Baby beets
Broccoli
Baby bok choi
Tat soi
Curly mustard
Green garlic
Green onion
Arugula
Stinging nettles
Chicoria (Italian dandelion)

I must confess, I adore beets. They're beautiful and versatile, savory and sweet. There's even a cake I bake with beets! One of my favorite beet recipes is Red Flannel Hash. Making it from scratch can be a bit of a production, but it's well worth the effort.

If you plan ahead, however, you can make Red Flannel Hash from leftovers, since the main ingredients - beets and potatoes - are cooked before assembling the hash. In fact, hash is traditionally made from leftovers. So, the next time you cook up some beets or potatoes, think about Red Flannel Hash and make a little extra so that you can enjoy this delicious treat.

Red Flannel Hash

3 medium beets
3 large red skin potatoes
1 lb deli corned beef, in a chunk, not sliced (optional)
1 large onion
4 T vegetable oil
salt and pepper to taste
8 eggs

1. Cut off the beet greens and save them for another use. Wash and dry the beets. Wrap them in foil. Bake in a 350 degree oven until just tender, about 45 minutes. When the beets are done, set them aside to cool. When you can handle them, remove the foil and slip off their skins. Dice the beets and set them aside.

2. While the beets are in the oven, scrub the potatoes. Put them in a sauce pan with water to cover and boil them, peels and all, until just tender. Remove the pan from the heat. Drain the potatoes, set them aside to cool. When you can handle them, dice the potatoes and set them aside.

3. While the beets and potatoes are cooking, chop the onion and dice the corned beef. If you're a vegetarian, you can omit the corned beef, just add another beet or 2 and another potato in order to have enough hash for 4 people.

4. To assemble the hash: in a large skillet over medium-high heat cook the chopped onion in 2 T vegetable oil until translucent. Add the additional 2 T oil and the diced beets, diced potatoes, and diced corned beef. Add a little salt and pepper to taste.

5. Cook the hash, stirring occasionally. Let the hash form a bit of a crust on the bottom before stirring it up, but be careful not to burn the hash. Use additional oil as necessary and turn down the heat if desired. Since the ingredients are already cooked, cook the hash to your desired doneness. I like my hash with a lot of browned crustiness.

6. When the hash is nearly done, cook the eggs. You can poach them in simmering water or fry them in a separate skillet either sunnyside up or over to your desired doneness.

7. To serve, scoop some hash onto a plate and top with 2 poached or fried eggs. Serve hot.

Serves 4

Enjoy!

Shelley

Waldorf Salad

Here's what Farmer John had for us at the Silver Lake pick-up this week:

Carrots
Celery
Baby bok choy
Young red onion
Green garlic
Arugula
Tat soi
Red leaf lettuce
Curly mustard
Chicoria (dandelion greens)

It's hard for me to imagine a world without celery. Celery's distinctive flavor plays an important supporting role in so many dishes from pot roast to chicken soup, from vegetable stock to egg salad. In addition to the ubiquitous stalks, celery root and celery seeds are delicious ingredients in their own right.

This week's recipe for Waldorf Salad is an easy dish where celery is part of an ensemble of more or less equal players. Waldorf Salad is a great winter salad. Even though apple season is over, apples keep well in cold storage for months and are a good seasonal winter fruit. Choose a crisp red apple, such as honey crisp or gala. The red color contrasts nicely with the pale green celery

Waldorf Salad

4 ribs celery
3 medium crisp red apples
1/3 C toasted walnuts, coarsely chopped
1/4 C mayonnaise
1-2 T fresh lemon juice
1-2 T apple juice, optional
freshly grated nutmeg

1. Wash and trim celery ribs, removing the leafy tops and peeling any tough, stringy parts, if desired. Put the trimmings in the compost.

2. Thinly chop the celery crosswise (about 1/8 inch).

3. Quarter apples lengthwise. Core and seed apples, but do not peel. Compost the cores and seeds.

4. Cut quarters in half again lengthwise and then chop each piece into 1/2 inch chunks.**

5. Mix the dressing by combining 1/4 C mayonnaise with 1 T fresh lemon juice (or a little more, if desired). For a sweeter dressing, add 1-2 T apple juice or a teaspoon of sugar.

6. Combine the celery, apples, and chopped toasted walnuts. Pour dressing over and toss well to coat.

7. Grate fresh nutmeg to taste over salad and toss again.

8. Serve immediately or refrigerate for several hours before serving.

Serves 4-6

**To prevent chopped apples from turning brown while you work, it helps to put them in a bowl of cold water with a little added lemon juice once they're chopped. Drain and dry before mixing them into the salad.

Fresh mint is a nice additional flavor for a Waldorf Salad. If you have some fresh mint in your garden, consider adding it to this salad.

Enjoy!

Shelley

Easy Sauteed Tat Soi

Here's what Farmer John had for us at the Silver Lake pick-up this week:

Carrots
Heart-Shaped Cabbage
Turnips
Broccoli
Radishes
Baby Bok Choy
Green Shallot
Tat Soi
Arugula
Red Oak Leaf Lettuce

I'm delighted that tat soi makes a regular appearance in the CSA box. It's a lovely green that can be used many ways. Tat soi is also known as Asian spinach because it tastes a lot like spinach and can be used in many of the same ways as spinach. I like to saute tat soi in a small amount of olive oil with garlic and pine nuts. Here's a super quick recipe for tat soi:

Easy Sauteed Tat Soi

1 bunch tat soi
1-2 T olive oil
1 small clove garlic, minced or chopped
1 T toasted pine nuts
Salt and pepper to taste

1. Wash tat soi well in cold water. Shake off excess water, but do not dry.

2. Heat olive oil in skillet over medium heat.

3. Add garlic and saute until golden.

4. Add tat soi. Stir to coat lightly with oil. Reduce heat and cover until tat soi is wilted, stirring occasionally.

5. If there's excess water in the skillet, uncover and cook off water.

6. Add toasted pine nuts. Season with salt and pepper to taste.

Serves 2

Enjoy!

Shelley

Roasted Roots

Here's what Farmer John had for us at the Silver Lake pick-up this week:

Carrots
Red onion
Cauliflower
Radishes
Turnips
Broccoli
Tat soi
Fresh shallots
Romaine
Arugula
Mizuna



When it's cold and wet outside, it's especially nice to have something hot from the oven. Roasted root vegetables are a perfect dish for a winter night. They're easy to make and delicious to eat. This simple recipe combines the mild-flavored turnip with the sweet carrot. You can add other roots like rutabaga or parsnip if you'd like.

Here's Shelley's recipe for Roasted Roots

4 large carrots
3 small turnips
2 T olive oil
Salt to taste

1. Pre-heat over to 375 degrees. Remove the green tops from the turnips. Wash and peel the carrots and turnips. Compost the peels and save the turnips greens for another use (see below).

2. Chop the carrots and turnips into bite-sized pieces. Uniformly diced pieces (1/2 inch dice) look nice if you want to take the time to dice them.

3. Toss the chopped carrots and turnips with the olive oil and spread them in a single layer on a baking sheet.

4. Roast for 25-30 minutes, until tender. Serves 4.

Turnip greens are edible, too. They're delicious chopped and cooked by themselves or along with collard greens and kale. Use a small amount of fat (oil or bacon drippings) and cook in a covered pot until tender. Omnivores might like to add some crumbled bacon or chopped smoked ham.

Silverlake - Jan 29 pick-up

Thank you for all the good vibes re: the Sunset Magazine article. In Sharon Cohoon's follow up story at http://freshdirt.sunset.com/, she offers a link to the www.urbanfarmingadvocates.org website, where you can help change the law.

As I mention on my home page, it is illegal to grow flowers and fruit in residential gardens in the City of LA and sell them off-site, at farmers' markets for example. This makes no sense given that vegetables may legally be grown for sale.

It's been 7 months since the Food & Flowers Freedom Act came into being but the City hasn't made any changes yet. I think they need to hear from you. See Urban Farming Advocates for more details. If you've already written, thank you.

Here's what Farmer John had for us this week:

celery
broccoli
carrots
radishes
fresh garlic
mizuna (lovely mild mustard eaten raw)
red romaine lettuce
green romaine lettuce
italian parsley
baby bok choy
arugula aka rocket
green curly mustard (bit spicier than mizuna)

Try this week's recipe from cooking consultant, Shelley Marks. She says:

There's almost nothing better to do with fresh crispy romaine than make a Caesar salad. Though there are many versions, a classic Caesar is both simple and elegant; and once you assemble the ingredients, it's easy to make. I like using roasted garlic for its milder and and more subtle flavor. Roasted garlic keeps well in the refrigerator for a week or longer, so roast up a few heads of garlic at a time. Whatever you don't use immediately can be used in dips and sauces or spread on toast for a savory treat.

Classic Caesar Salad

2 heads romaine (one red, one green)
6 anchovy fillets
2 cloves roasted garlic*
1/2 inch piece green garlic bulb or 1 small clove fresh garlic
1 t prepared dijon mustard
2 t Worcestershire sauce (pronounced "whouster" in England)
Juice of 1 large lemon
1 coddled egg yolk** (substitute 1/2 C whipping cream if you prefer not to use an egg)
1/2 C olive oil
1 C croutons***
1/2 C grated parmesan cheese (or more to taste)
Salt and pepper to taste

1. Rinse romaine well and dry well in a salad spinner or on towels. Break into bite-sized pieces. Toss the cores in the compost. You should have about 7-8 C loosely packed leaves.

2. Combine anchovy fillets, roasted garlic, green garlic, dijon mustard, Worcestershire sauce, lemon juice, coddled egg yolk, and a pinch of salt in a food processor work bowl. Pulse to combine.

3. With the motor running, pour the olive oil through the feed tube in a thin stream until the dressing thickens.

4. Pour dressing over prepared greens. Add croutons and grated cheese. Toss well.

5. Season with salt and pepper to taste.

*To roast garlic, trim the top, rub lightly with olive oil, place on a baking sheet in a hot (400 degree) oven for 30-35 minutes until soft. Peel each clove before using.

**A coddled egg is not a raw egg, but it's barely cooked. Bacteria can grow in damaged eggs, so use the freshest egg and avoid any that are dirty or damaged. If you're lucky enough to have a friend or neighbor who has chickens you might be able to get a really fresh egg. To coddle the egg, place the egg in its shell in a heat-proof cup or bowl. Bring 2 C of water to a boil. Pour water over egg to cover and let sit for 3 minutes (or longer if desired). Crack open egg and discard the white or save it for another use. Place yolk in the work bowl and proceed with the recipe.

***You can use store-bought croutons, but it's easy to make your own. Heat 2 T canola oil and 1 T olive oil in a skillet. Cut your favorite bread into cubes and toss in the hot oil to coat. Turn down the heat and toss the cubes every few minutes until well-browned, about 20 minutes.

Have a great weekend and see you soon!

Tara

What's in the Box? + recipe

Pick-up #3 - Silverlake

Skies are blue today but with so many farmers' markets rained out last week, it was a super tough week for Farmer John. Rain saves the water bill but it can be a mixed blessing for small farmers like John. This is why your support, your investment as a shareholder at the top of the season is so valued, and why CSA's are so crucial to small scale farming. I know I've said it before but I have to say it again: Thank You shareholders for supporting this CSA!

Here's what Farmer John had for us this week.

There was a lot in the box. Mostly because it had to be harvested, and had to find a home. After the list, read on for Shelley's recipe this week.

Green curly mustard (top pic)
celery
Mizuna (bottom pic)
Radishes
Red oak leaf lettuce
green oak leaf lettuce
wildfire lettuce
fresh green / young garlic
baby bok choy (middle pic)
tatsoi
Negi long Japanese onion
carrots
Italian parsley

Shelley Marks - our very own cooking consultant suggests:

Radishes are such a beautiful vegetable, bright red on the outside and white on the inside with a spicy and juicy crunch. I love to throw them into a mixed seasonal salad or eat them with a thick slice of dark whole wheat bread and butter. Here's a different way to use radishes that's easy and fun.

Quick Pickled Radishes

1 bunch radishes
2 C white vinegar
1/2 C white sugar
2 generous tablespoons pickling spice mix
1 large clove of garlic, smashed

1. Wash the radishes and remove the leaves, leaving about a 1/2" piece of stem on each radish.

2. Cut the radishes in half length-wise getting a piece of the stem on each half, if possible.

3. Arrange the radishes in a single layer in a shallow glass, ceramic, or other non-reactive dish that's just big enough to hold them.

4. Stir all the remaining ingredients in a small saucepan and bring to a boil.

5. Remove from the heat and pour over the radishes.

6. Wrap tightly with clingfilm and set aside at room temperature.

7. The radishes will be done when the liquid has cooled to room temperature. Strain and serve. If you'd like to save these for later, refrigerate the radishes in the pickling liquid and strain before serving.

If you happen to have a sprig or two of wild fennel, adding it to the pickling mixture gives the radishes a more complex flavor. If you love fennel, but don't have any fresh sprigs, you can substitute 1 T of dried fennel seeds.

Don't worry about the white sugar in this recipe. It's in the pickling liquid which is not consumed. If anyone would like to experiment substituting agave syrup or honey for the white sugar, be sure to use a little less, and let me know how it turns out.

Enjoy!!

Shelley

Tara says: Radish leaves are edible. Stir fry them with the tatsoi, baby bok choy, mustard greens and Negi onions.

What's in the box?

Pick up #2 - Silverlake

Before listing this week's veggies, let me tell you about some exciting things happening at the farm.

First, Jessi arrived! I met her at beautiful Windrose Farm near Paso Robles. This young lady's a dynamo. She's from Maine originally and after graduating in Environmental Studies and Dance at Oberlin College she has spent the past six months working on organic farms up and down the coast of California. Jessi's staying with us for a month to help us get through the transition from flowers to vegetables. Afterwards, she's going to Costa Rica to study permaculture design. Go Jessi! But you better come back soon!

Another exciting thing: I'm finally getting a weekly recipe blog together, calling on experts like Shelley Marks to contribute on a regular basis. I'm hoping Shelley will teach some cooking classes for us soon, too. More news on that later...

Here's what Shelley sent in today:

It's that time of year when spicy winter greens are at full ripeness and peak flavor. One of the best and easiest things to do with them is make a very simple salad that highlights the delightful flavors of these greens. Here's a very easy salad that you can enjoy tonight:

Spicy Winter Greens Salad

1/2 bunch mizuna
1 bunch arugula
1/4 or 1/2 bunch of chicoria
2-3 teaspoons fine olive oil
1-2 teaspoons white balsamic vinegar
freshly ground salt and pepper to taste

Rinse the greens well by swishing them gently in a bowl in your kitchen sink filled with enough water to cover the greens. You can do this a couple of times (recycle the water) to make sure the greens are clean of any dirt or grit.

Spin greens dry in a salad spinner or use whatever method you prefer for drying.

Tear the greens into bite sized pieces, pulling leaves off any woody or hard stalks. Throw the stalks in the compost.

Pour 2-3 teaspoons of your best olive oil and 1-2 teaspoons of white balsamic vinegar over the greens. Add more to taste, but use a light touch. These greens are best lightly dressed.

Add a generous pinch of salt and pepper to taste.

Toss until the greens are very lightly coated with oil and vinegar.

This simple salad will serve four people as a side dish.

Turn this salad into something more substantial by topping with a poached or fried egg. The yolk should be at least a little soft, or softer to taste. Carnivores can add some crumbled bacon, too.

Tip: If the greens have become a little limp, add a cup or two of ice cubes to the final water bath and allow the greens to sit in the super cold water for 3-5 minutes before draining.

Thank you Shelley!!

Here's what Farmer John had for us this week:

chicoria (Italian dandelion)
mizuna
cilantro
broccoli
carrots
tat soi
baby bok choy
arugula
chard mix
fresh garlic
nettles

Pick-up #9

It's all about soup this week. Nothing like hearty soup on a rainy day. Thank you Farmer John!(holding crates of butternut squash)

This week we have:
turnips
onion
green garlic
dandelion greens
lots of carrots
celery
butternut squash
broccoli
arugula
parsley root (chop up the root for the soup)
bok choi

What's in the box?

Friday, December 4, 2009

Pick-up # 8

We have:

beets
arugula
italian dandelion
fresh shallots
lettuce mix
celery
adult spinach (for cooking)
thai basil
mint
broccoli
onion
japanese cucumbers
radishes

Wise words from Bree regarding STORAGE:

Trim up and wash your produce as soon as you get home -- it saves time later and it keeps everything crispy and fresh.

Wash and spin or dry greens in a tea towel, wash and trim up the celery, trim the beet greens from the beets.

I store produce in Gallon sized ZipLock bags that I reuse. I always put a folded up paper towel in with greens to absorb the excess moisture.

CSA-er Rebecca suggested reusable Green Bags Produce Storage Bags - sold at Whole Foods.

Have a great weekend everyone!

Tara

What's in the box?

Friday, November 20, 2009

CSA Pick-up #7

We have:

beets
escarole lettuce (you can sautee the meatier leaves as well as use it for fresh salad)
regular basil
beans (late for the season but groovy all the same)
frizee lettuce
arugula
purslane
dandelion leaves (peeps are loving the recipes so keep 'em coming!)
broccoli
onion
garlic
tiny thyme

What's in the box?

November 13, 2009

Pick-up # 6

This week Farmer John had:

1 bunch of nettles - very good for asthma, respiratory system, arthritis, joint pain, calming effect on mind and body. Contains iron and tons of micro-nutrients. Spencer says: "Soaking nettles in water or cooking will remove the stinging quality from the plant, which allows them to be handled and eaten without incidence of stinging." Thank you Spencer!!! See below for how to prepare nettles.

1 romaine lettuce
1 butternut squash
1 celery
1 bunch of beets (see below for Bree's beet roasting instructions - Thank you Bree!)
1 bunch of fresh green shallots
frizee lettuce
dandelion
broccoli
dry garlic

OK. Nettles: sautee with beet greens, dandelion leaves, garlic and fresh green shallots. sprinkle pomegranate seeds just before serving - also roasted almond slivers. Nettles are SO good for you! You could also make a tea with them. Put them in a teapot, add boiling water, steep for a bit and drink it up! Nettles grow wild in my garden. I also feed my plants with nettle tea.

Bree's beets: wash, cut off the tap root, don't worry about peeling them, cut off the greens and keep these for sauteeing (see above) wrap each beet with double layer of tin foil, roast in the oven for 45 minutes at 350 degrees.

What's in the box? Pizza!

November 6, 2009

Pick-up #5

This week, Farmer John had:

romaine lettuce
red leaf lettuce
celery
baby spinach
thai basil
tomatoes
red onion
dry garlic
radishes
japanese cucumbers
carrots
arugula

Hello CSA-ers!

a HUGE BIG THANK YOU to shareholders Jennifer and Doug, who brought hot homemade pizza to the pick-up today. Delicious! It had pumpkin and dandelion and ... what else was on there Jennifer and Barry?

What's in the box? Quinoa and CSA veggie salad

Friday, October 30, 2009

Pick-up #4

this week we had:

celery
broccoli
green onions
regular basil
baby spinach
arugula
mint
dandelion
radishes
italian parsley
baby bok choi
japanese cucumbers

Hi Tara -

Here's a recipe that was inspired by a spinach and quinoa salad in Mark Bittman's How to Cook Everything Vegetarian. My variation includes varieties of vegetables from the CSA box. This recipe was a good source for finding other ways to eat and incorporate the dandelion greens: the lemon in this recipe helped cut down the bitterness. I don't mind the bitterness of the dandelions but found it a bit overpowering, when I cooked them simply by sauteing the greens w/ a bit of garlic.

2 1/2 cups cooked quinoa
cucumbers (from CSA box)
radishes (from CSA box)
spinach (from CSA box)
a couple handfuls of dandelion greens
1 lemon
salt and pepper
about 1/2 cup lemon vinaigrette

Directions:

1) cook the quinoa: bring water to a boil. add quinoa. cook for about 16-20 minutes. stir occasionally. (notes: be careful
not to overcook and check for done-ness sooner rather than later. overcooking can happen pretty quickly. if it's overcooked
the quinoa gets mushy.)

1a) drain cooked quinoa and rinse with cold water - set aside

2) roughly chop spinach and dandelion greens. wash it well, dry it. combine in a bowl.

3) segment the lemon as you would a grapefruit - it need not be neat, but get as much of the flesh as you can and toss the segments with the spinach and dandelion greens. sprinkle with salt and pepper (notes: I noticed this step helps wilt the greens)

4) dice the cucumbers and radishes

5) toss the drained quinoa with the spinach, dandelion greens, cucumbers, and radishes, then spoon the lemon vinaigrette to taste.

lemon vinaigrette

1/2 cup virgin olive oil
3 T wine vinegar, or more to taste (or lemon juice or a mix of both)
salt and pepper
1 large shallot

1) combine all the ingredients except the shallot in blender and turn the machine on; a creamy emulsion will form within 30 seconds. taste and add more vinegar (or lemon juice) a teaspoon or 2 at a time until the balance tastes right to you

2) add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing. taste, adjust the
seasoning and serve. (this is best made fresh but will keep refrigerated for a few days. bring back to room temperature and whisk briefly before using)

Enjoy!

Thanks,
Treven

What's in the box? Celery Soup

Pick-up #3

celery
carrots
broccoli
garlic
romaine lettuce
red leaf lettuce
thai basil
purslane
mint
dandelion
tomatoes
cilantro
baby spinach
japanese cucumbers

Celery Soup recipe from Beat (my husband):


1. chop 1 onion
3 cloves garlic

2. saute above for 10 min medium heat, then kill the heat with 2 glasses of white wine

3. add 8 cups of water and bring to a boil

4 while boiling, chop 1 big celery
3 potatoes (dice them)
3 tomatoes, peeled and cut in quarters (drop the tomatoes into boiling water for a matter of seconds before taking them out to make it easier to peel them) you could also add the 3 carrots (sliced) and the broccoli (chopped)

5 add chopped veggies to boiling water, add salt and pepper

6 reduce to a simmer for at least 1.5 to 2 hours, if too thick, add water. if too liquid,. reduce

bon appetit!! and have a wonderful weekend.

tara