Welcome to Summer! It is hard to believe that the days are already getting shorter. We are looking forward to a nice week of mild temps and full work days. Bill won’t have to water quite as much and we can get in the fields to do more weeding.
What’s in Box #4?
Salad Mix: A true Horton Road staple. This is our “original” blend which has some of all of the greens that we grow on the farm. For best storage, keep greens in the fridge, in a plastic bag or other covered container with just a little bit of moisture to prevent wilting.
Little Gem Lettuce: These small heads are sweet (like butter lettuce) with a nice crunch (like romaine). A classic use for this lettuce is to cut it in half lengthwise and serve each half, dressed, as a salad. Frequently sought after by restaurants.
Spinach: These greens are so tasty right now and you can eat them raw or cooked. The leaves are great keepers and can easily last more than a week. Keep them in a plastic bag or other covered container with just a bit of moisture to prevent wilting. Keep them out of pooling water.
Green Onions: Parade variety. A versatile allium that is tasty raw or cooked. Add to salads, eggs, casseroles, tacos, etc. Remember to use the whole onion from the white part all the way up to the green tip.
Carrots: The first of the season! A Nantes-style called Nelson. These small roots are very sweet and will stay fresh longer if you remove the greens.
Basil: This herb will be a continuous crop for us during the season, since we can make multiple cuttings on the same plants. Basil can turn black if too wet or kept in the coldest part of your fridge. If you aren’t able to use it all right away, consider drying it or making pesto so that you can enjoy this herb even after the CSA season is done!
Broccoli: Green Magic variety. Broccoli doesn’t do as well as the temps rise during the summer. So, this crop is only around for a little while. Plan to use this within a couple of days.
Recipes:
Spring Vegetable Fried Rice
I bought The Gluten-Free Asian Kitchen cookbook while attending a gluten free conference in Portland. This is one of the recipes I use the most because it works so well with a wide combination of leftover veggies or meat. The recipe also calls for 2 eggs, but I usually use 3-4 eggs. –Reiden
Source: The Gluten-Free Asian Kitchen (Laura B. Russell)
4-6 servings
Ingredients:
2 T + 1 t vegetable oil, divided
2-3 eggs, beaten with a pinch of salt
1 T grated fresh ginger
4 green onions, white and green parts, thinly sliced
1 T chopped jalapeno
1 carrot, peeled and finely diced
1 cup asparagus, ends trimmed, spears cut diagonally into ¾-inch slices
1 cup snow/snap peas cut diagonally into ¾-inch slices
3 cups cooked and chilled jasmine rice
½ t salt
2 T soy sauce or Gluten-Free tamari
½ t toasted sesame oil
In a large nonstick frying pan or wok, heat 1 t of the vegetable oil over medium-high heat. Add the eggs and cook stirring occasionally until scrambled, about 1 minute. Transfer the eggs to a bowl. Heat 1 T of the vegetable oil over high heat. Add the ginger, green onions, and jalapeno and cook, stirring until fragrant (about 30 seconds). Add the carrot, asparagus, and peas and cook, stirring occasionally until lightly charred (about 2 minutes).
Add the remaining 1 T vegetable oil to the pan. Stir in the rice and egg and cook, stirring occasionally until heated through (about 3 minutes). Add the salt, soy sauce, and sesame oil and mix well to combine. Serve hot or at room temperature.
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Chili Cheese Carrot Dogs
https://theplantphilosophy.com/chili-cheese-carrot-dogs/
I know what you’re thinking, “there’s no way a carrot could replace the taste of an all-american hotdog”, but it is possible! Someway, somehow, carrots have replaced hotdogs without sacrificing the flavor. If you’re looking for a healthier option for a summer barbecue, check this recipe out. ~ Taylor
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Spinach with Crisped Bread Crumbs
This recipe, which comes from Vegetarian Cooking for Everyone by Deborah Madison, can be made with any greens, but I like it best with spinach or beet greens. Sometimes I make the bread “crumbs” by tearing slices of whole wheat bread into large pieces so that they are the size of croutons. The crispy bread texture mixes well with tender greens. ~ Dawn (apprentice in 2012)
½ cup coarse fresh bread crumbs
1 tbsp butter or oil
2 bunches spinach, washed
2 tbsp olive oil, roasted peanut, or dark sesame oil
Salt and freshly milled pepper
Sauté the crumbs in the butter in a small skillet until crisp and golden. Meanwhile, cook the spinach using your favorite method(i.e. drop it into simmering water until done & drain well, or sauté in butter, oil, or bacon grease! In the end, make sure the spinach is coated with oil, salt & pepper. Serve with the bread crumbs sprinkled over the top.