Summer CSA Week 8, 2023

Posted on July 31, 2023 by charliekratz

Garlic season has arrived! Last Wednesday was all hands on deck as the crew shuttled wagon load after wagon load of freshly harvested German Extra Hardy to washing stations. Once washed the garlic was gently laid out on wire racks (see below). Although it is edible right from the ground, you won’t be seeing it in the shares for at least a couple weeks. To stay fresh in the pantry for any extended period of time, it must go through the curing process – essentially just letting it dry out. As the garlic dries, the skin shrinks and turns papery, forming a protective barrier against moisture and mold.

As we wait for the garlic to be ready, we can take a little time to enjoy another new addition to this weeks box… Potatoes! Not just any old potatoes, but new potatoes. New potatoes are essentially young potatoes that are harvested before they reach full maturity. They are the same varieties as their larger counterparts but are picked early in the growing season, typically about three to four months after planting. Because they are harvested at this young stage, new potatoes are sweeter and more delicate in flavor than mature potatoes. Their skin is thin, tender, and often flaky, which makes them particularly appealing for potato salad. This week i’ve included one of my favorite recipes for just that.

In your share this week:

Cabbage – Carrots – Cilantro – Dill – Cucumbers – Lettuce – Green Onions – Snap Peas

Jalapeño Peppers – New Red Potatoes – Tomatoes – Zucchini

Herby Potato Salad, from Half Baked Harvest

Yield: 6 servings

2 pounds new potatoes
3 cloves garlic
kosher salt
1/2 cup raw cashews, soaked in hot water for 30 minutes, then drained
1 tablespoon dijon mustard
1/3 cup olive oil
1 cup fresh basil, chopped
1/4 fresh dill, chopped
2 chives, chopped
flakey sea salt and black pepper
1 pinch crushed red pepper flakes
juice of 1 lemon

1. Place the potatoes, garlic and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes.

2. Meanwhile, combine the cooked garlic, drained cashews, mustard, and olive oil in a food processor. Pulse until smooth and creamy, adding water if needed to thin slightly.

3. Cut the potatoes in half and add to a large serving bowl. Add the cashew sauce, basil, dill, chives, lemon juice, and a pinch each of salt, pepper, and crushed red pepper flakes. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Can be served at room temp or cold.

Cilantro Lime Slaw, from Gimme Some Oven

Yield: 4-6 servings

1 cup plain Greek yogurt
1/2 cup tightly-packed fresh cilantro
1/4 cup freshly-squeezed lime juice
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper
3 green onions (just the green parts)
2 garlic cloves
1 jalapeño or serrano pepper, stemmed and cored
14 ounces cabbage, thinly sliced

1. Combine the Greek yogurt, cilantro, lime juice, cumin, salt, black pepper, green onions, garlic and jalapeño in a blender or food processor*. Pulse briefly a few times until the mixtures is combined.

2. Place the cabbage in a large mixing bowl. Drizzle the sauce on top of the cole slaw, then toss until the mixture is evenly combined. Season with extra pepper and/or lime juice if needed.

3. Serve immediately, or cover and refrigerate for up to 24 hours.

For the farm crew,

Charlie

March Winter Share

Posted on March 13, 2023 by janakifm

Whew, what a winter! Onion seeds are already up, and the greenhouse is tucked in a cozy blanket of snow, but we’re definitely ready to see the banks recede. The first broccoli plants are scheduled to go in the field in just six weeks so we’re getting a little bit antsy! Ellis pretty much summed up our feelings right here: https://photos.app.goo.gl/bhbWAt1VpbyWUFyq8

We are still hiring, so please have folks reach out if they’re looking for some good work this summer.

For the farm crew,

Janaki

In your share today:

Beets — Green Cabbage — Orange and Purple Carrots — Onions — Parsnips Baby Red, Fingerling, and Yellow Potatoes – Rutabagas

Indian spiced pasties

Dough

1 cup boiling water
1 cup shortening
3 cups flour
1 tsp salt

Stir shortening and water in a large bowl until the shortening is melted. Slowly add flour and salt while stirring. When the dough is soft, cover and refrigerate for 1.5 hours.

Filling

2 lbs potatoes, peeled
1 lb rutabaga, peeled
1/2 lb carrot, peeled
2 cups cabbage, finely chopped
1 finely minced onion
2 medium cloves garlic, minced
1.5 cups frozen peas
1 tablespoon freshly grated ginger
1 tsp mustard seeds
1 tsp ground coriander
1 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper
1 tsp salt
2 tablespoons lemon juice

Cube potatoes, rutabagas, and carrots (1/4″ cubes- all veggies to similar size to ensure even cooking). Mix all filling ingredients in a large bowl and stir.

Assembly

On a floured surface, cut the dough into 10 equal portions. Roll one portion into a 8-10″ (appx) circle. Heap 1-1.5 cups of filling onto one half the dough. Fold the dough over (to make a half-moon shape) and crimp edges with fingers or a fork.

Arrange samosa/pasty on ungreased baking sheets. Freeze or bake.

Bake appx 1 hour at 350degrees

February Winter Share

Posted on February 13, 2023 by janakifm

What a difference a month makes! We know that there’s a lot more of winter left, but it feels like spring is just around the corner. Annie and the kids and I are getting away for a family trip to Washington, DC this week to visit friends and family. We’re really looking forward to having a little time away before we open up the greenhouse for onion planting in just two weeks!

Share signups are going well, we’re about 90% full for the summer season, but there’s still a chance to get a spot if you haven’t done it yet.

We are looking for a couple of seasonal farm crew members for the upcoming season, if you know of someone who is interested in good, meaningful work with a team of great people, have them reach out, I’d love to talk with them! https://foodfarmcsa.com/employment/

Unfortunately, it looks like the weather won’t be cooperating for curling on Wednesday, but we’re still planning to bring in a bunch of rutabagas to give away at Wild State Cider on Wednesday evening, and we’d love to see you! If you have friends or family who are interested in the farm, send them down to meet us and answer any questions they might have about being a member.

Enjoy the sunshine! For the farm crew,

Janaki

218-384-4421

In your share today:

Beets — Green Cabbage — Orange and Purple Carrots — Garlic — Onions — Parsnips Red and Russet Potatoes –Delicata Squash

Valentine’s Casserole (or Hotdish for you true Minnesotans)

5 cups cream or 1/2-n-1/2 (see Tips)
5 cloves garlic, minced
2 cups Parmesan cheese (see tips)
1 tsp cornstarch
1 lb dark leafy greens (kale, collards, or finely chopped green cabbage)
3 cups chopped potatoes and squash (total)
2 cups chopped yellow onion
8 slices bacon, diced (omit if vegetarian)
1/2 cup breadcrumbs
1 Tbsp olive oil

1. Preheat oven to 350°. Bring first two ingredients to a boil over medium high heat. Reduce heat to low, and simmer 30 minutes or until reduced by half. Stir in 1 cup of cheese.

2. Stirred together corn starch and 1 tablespoon of water. Whisk into cream mixture until thickened.

3. Wash and dry greens. If using collards, cook in boiling water until tender (5minutes).

4. Cook bacon in large skillet over medium high heat, stirring often When crisp, add onion, cook five minutes or until tender. Add the diced vegetables and saute for another 5 minutes. Stir in the greens and cook for three more minutes.

5. Mix the cream mixture with the vegetables and pour into a lightly greased 11 x 7 baking dish. Stir the breadcrumbs, remaining cheese, and olive oil together and sprinkle over the casserole.

6. Bake for 35 to 40 minutes until the diced vegetables are cooked thoroughly and the breadcrumbs on top are golden brown. Let stand for five minutes before serving.

Tips:

Try fat free 1/2-n-1/2 rather than milk or the sauce can curdle.

Sharp cheddar also works well but use some Parmesan for the topping.

Summer CSA Week 17, 2022

Posted on October 3, 2022 by starratfoodfarm

This is the penultimate CSA week! You will be receiving a carving pumpkin with your share this week. The pumpkins do not fit in the box, so please remember to grab your pumpkin when you pick-up. Enjoy carving jack o’lanterns! Try roasting your pumpkin seeds for a bonus tasty snack.

Next week will be the 18th and final CSA box for this season. It has been a joy having you as part of the Food Farm family!

Loading up pumpkins for Monday deliveries.

In your share this week:

Noreaster Beans – Broccoli – Carrots – Garlic – Leeks – Lettuce – Onion – Sweet Red Peppers (not hot) – Jalapeño Pepper (hot) – Yellow Potatoes – Daikon Radish – Delicata and Acorn Squash – Tomatoes – Parsley

Leaves changing at the farm

Universal Cream of Vegetable Soup

This recipe works for nearly any vegetable the farm grows – from celery to leeks to squash! This is also a great way to use up veggies from last week.

Ingredients

4 tbsp butter
6-8 cups coarsely chopped veggies (suggested starting point: 1 med onion coarsely chopped, 2 leeks, one clove garlic minced, 2 diced carrots, 2-3 stalks celery coarsely chopped, 2 potatoes diced. Add any other veggie like broccoli, cauliflower, or squash to total 6 cups veggies.)
1/4 cup flour.
4 cups broth (chicken, pork or veggie)
1/2 to 1 cup milk or cream
Salt and pepper to taste

Instructions

Sauté veggies in the butter 10-15 minutes (until tender but not brown).
Add flour and cook for a couple of minutes.
Turn heat to high and add 4 cups of broth (chicken, pork or veggie), while constantly stirring as the soup thickens. Bring to a boil.
Reduce heat to simmer the soup. Cook, partially covered, until the vegetables are very tender (appx 30 minutes). Using an immersion blender, food processor, or blender process the soup until smooth. Add a little water or more broth if the soup is too thick and difficult to process.
Return soup to the pot and add 1/2-1 cups milk or cream. Salt and pepper to taste.
Can be served with grated cheese.

Recipe from Deb Rausch

What to do with Daikon Radish?!

This week you will find daikon radish in your box. Daikon is a large peppery variety of radish that is common in Asian cuisines. This crunchy vegetable can be eaten raw, pickled (like in traditional kimchi), or cooked.

Vietnamese Pickled Carrots & Daikon Radish (Đồ Chua)

Ingredients

1/2 lb daikon radish*
1/2 lb carrots*
1 tbsp salt
1/2 c boiling water
5 tbsp granulated white sugar
filtered room temp. water
4 tbsp distilled vinegar

Instructions

Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.
Rinse thoroughly to remove the salt and in small hand-fulls, squeeze to remove as much moister as you can.
Add to jars, filling almost to the top.
Create the vinegar solution (brine) by boiling water then adding sugar. Mix to dissolve. Add vinegar.
Pour this liquid evenly into your jars. If needed, add extra room temp water to barely fully submerge the veggies.
Screw on the lids, store at room temperature until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature.
Refrigerate when ready, for up to 3 weeks, or until too sour or veggies lose their crunch.

*You can change the ratio of veggies to your preference and/or scale the recipe up or down depending on how much veg you have to pickle. Just make sure you have enough brine to completely submerge your veggies.

Based off recipe from Hungry Huy.

Check out other daikon recipes here.

For the farm crew,

Starr

Summer CSA Week 16, 2022

Posted on September 26, 2022 by starratfoodfarm

Leaves are starting to change color on the farm.

Sixteen weeks! Can you believe it? After this week, we have two more distributions in our summer CSA. Autumn is truly harvest season. Shares this week are overflowing and the farm crew is building muscle bringing in heavy squash, pumpkins and carrots. Temperatures are brisk and refreshing and we are making preparations for the fast approaching first frost.

In your share this week:

Green Beans – Carrots – Cilantro – Cucumber – Kale – Onion – Sweet Red Peppers (not hot) – Green Bell Peppers – Hot Wax Pepper – Potatoes – Rutabaga – Squash – Spinach – Tomatoes

Harvesting Squash

It’s always fun when throwing food is encouraged! The squash plants spreads out across the whole field, so when we harvest, squash are spread everywhere. To get squash consolidated we toss squash to each other across the field. You will find delicata and kabocha squash in your shares this week

Minnesota Pasties

This week’s box has all the vegetable ingredients you need for tasty pasties!

Ingredients

Crust

1 stick butter, cubed
1/2 cup shortening (Crisco)
1 cup boiling water
1 tsp salt
3 1/2 to 4 cups flour

Filling

1 1/2 lb meat, 70% ground beef, 30% ground pork (make vegetarian by excluding meat and adding a vegetarian gravy to the veggie filling)
2 diced onions
1 cup carrots, diced
1 1/2 cups rutabaga, peeled and diced
4 cups potatoes diced
2 tsp salt
1 tsp pepper
dash of garlic salt (or use a minced fresh garlic clove)
butter
milk

Instructions

Melt butter and Crisco in microwave. Stir in rest of crust ingredients. Do not over mix. Let cool to room temperature.
Preheat oven to 400°F.
In a very large bowl, add ground beef and pork together, squishing together with a clean hand to combine. Roughly break apart into dime sized pieces. Add in all veggies and seasoning and mix ingredients well.
For jumbo sized pasties, roll dough into 10 inch circles. Add 1 cup filling on one side of each circle. With water, wet the edges of the dough around the filling. Add 1/2 tsp butter on top of filling. Fold dough over the side with the filling making a pouch. Press and seal all edges tightly. Trim any uneven edges and make a 1 inch slit on top of the pasty. Brush top with milk. Repeat until all ingredients are gone. For smaller pasties use 5 inch circles of dough and 1/2 cup of filling.
Bake for 1 hour at 400° F. Let cool slightly before serving, or let cool completely before storing.

Recipe from Just a Pinch Recipes.

Check out some other great rutabaga recipes in our “April Winter CSA” post.

For the farm crew,

Starr

Summer CSA Week 12, 2022

Posted on August 29, 2022 by starratfoodfarm

Loading up the tractor for a hayride last Saturday.

It was so great seeing so many of you at the farm on Saturday. We hope you enjoyed the pizza, hay rides and exploring the farm. The farm crew loved meeting the families we feed each week!

In your share this week:

Green Beans – Beets – Carrots – Cilantro – Cucumber – Lettuce – Green Peppers – Hot Peppers – Onion – Red Potatoes – Tomato – Zucchini

Guess what vegetable these baby plants will grow up into!

Scroll to the bottom for the answer.

More photos from the pizza party and tour!

The weather was beautiful on Saturday in spite of threatening rain in the morning. The pizzas were not and tasty and covered in farm fresh produce. Thank you to the farm family and extended family for providing the awesome food. The pizza was cooked in a home-built woodfire oven right in the farm house backyard. Have you ever had a breakfast pizza? If you haven’t had egg on your pizza, you’re missing out!

Marinated Green Beans with Cilantro and Garlic

Ingredients

1 tablespoons minced garlic

1/3 cup chopped fresh cilantro

1 pounds fresh green beans, trimmed and washed

Salted water to boil

2 1/2 tablespoons extra virgin olive oil

1/2 tablespoon lemon juice

1 1/2 tablespoons cider vinegar

freshly ground black pepper to taste

Instructions

Place minced garlic and chopped cilantro in a large bowl and set aside.
Bring water to a boil and plunge in green beans. Cook just until tender, about 5-10 minutes, do not overcook. Drain well and place beans back in hot pan, turn on stove burner and shake for 30 seconds to dry the beans out. Pour hot beans in the bowl with the garlic and cilantro mixture and stir briefly, then let sit untouched for ten full minutes. Add olive oil, toss and place in refrigerator overnight or for at least 4 hours.
Before you are ready to serve, remove beans from refrigeration and let sit for 45 minutes at room temperature. Add lemon juice, vinegar and pepper. Toss, taste for seasoning and serve.

Based off a recipe from A Family Feast.

Parsnip!

Parsnip is a member of the parsley family. You eat the root of the mature parsnip, which looks similar to a white carrot.

For the farm crew,

Starr

Summer CSA Week 11, 2022

Posted on August 22, 2022 by starratfoodfarm

We’d love to see you this Saturday for our annual farm tour!

In your share this week:

Basil – Carrots – Cilantro – Cucumber – Kale – Lettuce – Bell Peppers – Hot Pepper – Onion – New Potatoes – Tomato – Zucchini

Guess what vegetable these baby plants will grow up into!

Scroll to the bottom for the answer.

Basil, greens mix and young pole beans in the greenhouse.

Scalloped Potatoes

Ingredients

1 clove garlic, lightly smashed and peeled
Unsalted butter, room temperature, for pan
2 pounds think skinned potatoes
1 cups heavy cream
1 cups whole milk
1/2 tablespoon lightly packed fresh thyme leaves
Coarse salt and freshly ground pepper
a pinch of freshly grated nutmeg
3 ounces Gruyere, coarsely grated (1 cup)

Instructions

Preheat oven to 375 degrees. Rub the bottom and sides of a baking dish with garlic; reserve garlic. Brush pan generously with butter. Wash and cut potatoes into 1/8-inch-thick rounds.
Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.
Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.

Based off a recipe from Martha Stewart.

Rutabaga!

Rutabaga or “swede” is a root vegetable and part of the Brassica family. Did you know that the first Jack O’lanterns were carved from rutabagas and turnips?

For the farm crew,

Starr

Summer CSA Week 9, 2022

Posted on August 8, 2022 by starratfoodfarm

Emily, Ellis and Janaki packing Monday CSA boxes

We have full and diverse box for you this week. We had all hands on deck to harvest everything in time for Monday deliveries! Annie and Ellis were even helping packing boxes. This week new in the box we have cilantro, dill, onion, hot pepper, and new potatoes. “New potatoes” are young tender potatoes.

In your share this week:

Carrots – Cilantro – Cucumber – Dill – Greens Mix – Lettuce – Onion – Snap Peas – Hot Pepper – New Potatoes – Tomato – Zucchini

Georgian Cilantro Sauce

This sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables. It’s great way to use fresh summer herbs!

Ingredients

2 ounces dried apricots
1 cup boiling water
⅓ cup shelled walnuts (1 ounce)
2 to 4 garlic cloves (to taste), halved, green shoots removed
¼ cup freshly squeezed lemon juice
½ teaspoon salt (more to taste)
Freshly ground black pepper to taste
Pinch of cayenne
2 cups cilantro leaves (2 good-size bunches), coarsely chopped
1 ½ cups parsley leaves (1 1/2 bunches), coarsely chopped
½ cup coarsely chopped mixed basil, tarragon, and dill
5 tablespoons walnut oil (or more, to taste) (substitute with unrefined peanut oil, or olive oil)
½ cup soaking water from the apricots, as needed

Instructions

Place the dried apricots in a bowl and pour on the boiling water. Let sit for at least an hour, more if possible, even overnight. Drain over a measuring cup and retain 1/2 cup of the soaking water.
Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Add the walnuts, and process with the garlic. Scrape down the sides of the bowl. Add the drained apricots, the lemon juice, salt, pepper and cayenne to the bowl, and process to a puree. Add the cilantro and other chopped herbs, and puree, stopping the machine to scrape down the sides several times. Combine the walnut oil and soaking water from the apricots, and with the machine running, gradually add it to the puree. Process until smooth. Transfer to a bowl, and let sit for one hour. Taste and adjust salt. Serve with beans, chicken, meat or fish, grilled or roasted vegetables, or grains.

From the New York Times.

Crushed New Potatoes

Ingredients

1 pound (450 grams) baby potatoes
2 tablespoons olive oil
1 clove garlic crushed
1 teaspoon parsley or basil
½ teaspoon ground black pepper
½ teaspoon salt

Instructions

Boil slightly salted water, then throw your baby potatoes into the pot. Leave them to cook for 15-20 minutes or until they’re cooked through and soft.
Grease your baking tray with olive oil, and get the potatoes out of the pot and onto the baking tray.
Lightly crush the potatoes with a fork or a potato masher, but make sure not to over do it as you don’t want really flat pieces of potato all over your baking sheet.
Using the excess olive oil on the baking tray, light brush the potatoes with the olive oil.
Season with freshly ground black pepper, and sea salt.
Sprinkle with either dried or fresh herbs and garlic.
Bake in the oven for 10-15 more minutes at 200°C (392°F). The baking time depends on the size of your potatoes, so keep checking on them as they bake.
Served Immediately.

From Little Sunny Kitchen.

Janaki and the farm crew bagging up snap peas. Yes, he is indeed that talll!

For the farm crew,

Starr

Summer CSA Week 6, 2022

Posted on July 18, 2022 by starratfoodfarm

It’s hot and the CSA boxes are bursting! New in the box this week is Swiss chard and napa cabbage. We hope you’re staying hydrated and wearing plenty of sunblock and enjoying the heat!

In your share this week:

Swiss Chard – Napa Cabbage – Lettuce – Cucumbers – Green Onions – Broccoli – Carrots with Tops – Beets – Parsley – Garlic Scapes

Vegan Borscht

Serves 4

Ingredients

2 medium beets

3 small carrots (~1 1/4 medium carrots)

2 medium red-skinned potatoes

2/3 medium onion diced (approximately 2/3 cups, try substitution with the green onions in your box!)

2 stalks celery, diced

1 tablespoon and 1 teaspoon extra virgin olive oil

5 cups vegetable stock

1 1/4 cups shredded red cabbage

1 1/4 cups chopped beet greens or chard

1 tablespoon and 1 teaspoon chopped fresh dill

1 tablespoon and 1 teaspoon white vinegar

1 tablespoon and 1 teaspoon fine sea salt or to taste

freshly ground black pepper or to taste

1/4 cup sour cream vegan or regular (optional)

Instructions

Begin by prepping your vegetables. Peel the beets. Scrub the carrots and potatoes. Dice everything up. It’s best if the beets are a slightly smaller dice than the rest as they take a little longer to cook (you could also shred them in a food processor).
Heat the olive oil in a large pot over medium heat. Add the diced onion and celery and sauté for 5 minutes or until slightly softened. Add the diced carrots and cook for an additional minute or two.
Tumble in the beets and the potatoes. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer until root vegetables are al dente.
Tip in the cabbage and beet greens. Bring soup back up to a boil, then reduce heat and simmer for 10-12 minutes. Vegetables should be tender.
Sprinkle in the dill and the vinegar. Season the borscht to taste with salt and pepper.
Ladle borscht into bowls and serve with a dollop of vegan or regular sour cream.

Notes

Cool completely before refrigerating the leftovers in airtight containers. Borscht will keep for up to five days in the fridge and up to six months in the freezer.

Based off a recipe from Simple Bites.

Beets and Chard

Did you know beets and chard are actually the same plant, Beta vulgaris? If you’ve grown both in your home garden, you may have noticed the similarities between the seeds and the leaves. The difference is that Swiss chard has been bred to favor leaf production, while beets have been bred to favor sweet fleshy roots.

The vegetables we eat didn’t just appear in the wild one day. Desirable traits have been “selected” for thousands of years to develop the tasty crops we enjoy today. Seeds are saved from plants that show the genetic variations we enjoy (more leaves versus fleshier roots) and then crossed through pollination with other plants with desirable traits so the offspring are better and better for human production and consumption. Please note, this is different from genetically modified which is done in a laboratory versus going through the generations of plants crossing for desirable traits already present in the species.

Resources for Veg Care and Use!

Remember to use the Vegetable Guide! Click the link below to see a pdf that describes most of the Food Farms crops and how to best care for the produce:

Click to access foodfarmvegetableguide2022.4.18.pdf

For the farm crew,

Starr

Summer CSA Week 5, 2022

Posted on July 11, 2022 by starratfoodfarm

We love fresh produce any time of the year, but early summer is particularly special. There’s something magical about the first time in a season we’re able to share a vegetable. We have several firsts this week: cauliflower, kale, cucumber, AND garlic scapes. We’re watching our harvests diversify and we love it!

Pictured to the right: the crew weeding carrots in a wet fog on the 4th of July.

We’ve had some more storms and wet weather this past week, but fortunately nothing severe, and the moisture levels aren’t excessive. A word of advice to home gardeners: stay out of your gardens as much as possible in wet weather. Stepping in wet mud will cause compaction and be detrimental to your soil’s health. Plant diseases spread more readily in wet weather and your hands and tools could make that worse. On the Farm, have to keep working, even when it’s rainy, but we’re very selective about the tasks we do and how we harvest. Keep dry!

In your share this week:

Broccoli – Cauliflower – Lettuce – Green Onions – Carrots with Tops – Kale – Garlic Scapes – Cucumber

Forager’s Soup

Serves 6-8

Ingredients

4 tablespoons butter (use olive oil for a vegan alternative)

1 cup diced onion

1 medium potato, peeled and diced

salt and freshly ground black pepper

2 cups chicken or vegetable stock or hot water

1 1/2 cups whole milk (optional)

1/4 cup heavy cream (optional)

~4 cups (8 oz) mixed chopped spring greens, include scapes, kale, green onions, carrot tops, and/or broccoli (use whatever is on hand!)

3 tablespoons olive oil (to cook meat)

3 oz chorizo or bacon, finely diced (optional)

Preparation

Melt butter in a large pot over medium-high heat. Once the butter foams add onion and potato and stir to coat butter. Add salt and pepper. Turn down heat and sweat the onions and potato on with a tight fitting lid for 10 minutes. Vegetables should not brown.
Heat the stock (or water) in a saucepan until simmering. Add hot liquid to potatoes and onions and simmer 5-10 minutes more until vegetables are completely cooked. Add greens and simmer uncovered for 2-3 minutes more. (Don’t over cook the greens!)
Blend with a blender or hand blender. Puree until smooth. Salt and pepper to taste. Stir or blend in milk and cream.
If adding meat, heat olive oil in a small skillet. Add chorizo or bacon and cook until fat is rendered and meat is crisp, 5-10 minutes. Remove and drain on paper towels. Reserve the oil for a garnish or other cooking projects.
Serve soup hot with the above meat and a few drops of the cooking oil to garnish.

This soup can be made a day in advance and kept in the refrigerator! Just gently reheat on the stove top, uncovered. To make this recipe vegetarian, use vegetable broth and skip step 4. To make vegan, also exclude the milk and cream, or substitute with vegan milk option.

*The above recipe is adapted from “Forgotten Skills of Cooking” by Darina Allen and has revisions from volunteer Deb Rausch to better suit our boxes this week. *(Source of recipe previously listed incorrectly.)

garlic scapes ready to go into share boxes

What are garlic scapes?

Scapes are the curly stems produced by hardneck varieties of garlic. We prune off these scapes so the garlic plant puts more energy into producing the garlic heads we all enjoy. If left on the plant these scapes would produce bulbils, which are like seeds that produce a clone of the parent plant.

Lucky for us, scapes are super tasty and get us through the early summer before the garlic crop is ready! Scapes are have a hot garlic flavor when eaten fresh and are a great garlic replacement in pesto. When cooked, the flavor mellows out. Try grilling garlic scapes or adding them to soups.

Still looking for recipes?

Use the Tag Cloud below to find archived recipes from past years. Just click an ingredient below and you’ll be taken to a list of all posted newsletters with a recipe that includes that vegetable. The larger the text below, the more posts there are including that vegetable.

The farm crew admiring dramatic cloud formations on 7/11 just before being pelted with rain.

For the farm crew,

Starr

Food Farm

your favorite local veggies

Tag Archives: Potato

Summer CSA Week 8, 2023

March Winter Share

February Winter Share

Summer CSA Week 17, 2022

Ingredients

Instructions

What to do with Daikon Radish?!

Ingredients

Instructions

Summer CSA Week 16, 2022

Ingredients

Instructions

Summer CSA Week 12, 2022

Ingredients

Instructions

Summer CSA Week 11, 2022

Ingredients

Instructions

Summer CSA Week 9, 2022

Ingredients

Instructions

Ingredients

Instructions

Summer CSA Week 6, 2022

Ingredients

Instructions

Notes

Summer CSA Week 5, 2022