Wednesday, May 27, 2015

1st 2015 CSA basket! Week of 5/25

We've been patiently coaxing the greens to grow, the peas to flower and the rain to pour down. And now that the radishes are fat and peppery, it's time for the first CSA basket of the season.

Pick-ups are from 4-7pm on Tuesdays or Fridays on the farm. We'll be up in the shed with baskets and coolers full of fresh produce.

Remember that eggs are always available ($5/dozen) and you can pick-up a compost bucket from us if you'd like to join our compost collective.

Expect the following in your baskets this week:
Lettuce, radishes, Swiss chard, parsley, chives, scallions, leeks, kale/collards


Here's a delicious collards recipe - no cooking necessary as it's a raw salad. Kale can be easily substituted.

Recipe w/ collards

Collard greens salad w/ ginger and spicy seed brittle

Found in Bon Appetit (April 2015) and copied exactly from this link:

  • 2 tablespoons apple cider vinegar
  • 1 1/2 teaspoons finely grated peeled ginger
  • 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, divided
  • 3 teaspoons honey, divided
  • 3 tablespoons olive oil
  • 1 teaspoon toasted sesame oil
  • Kosher salt
  • 2 tablespoons raw sunflower seeds
  • 1 tablespoon raw pumpkin seeds (pepitas)
  • 1 tablespoon raw sesame seeds
  • 1 bunch collard greens (about 10 ounces), center ribs and stems removed, leaves thinly sliced
1. Whisk vinegar, ginger, 1/2 teaspoon Aleppo pepper, and 1 teaspoon honey in a large bowl. Whisk in oils; season with salt.
2. Combine remaining 2 teaspoons honey, remaining 1/2 teaspoon Aleppo pepper, and 1 tablespoon water in a small bowl. Toast sunflower, pumpkin, and sesame seeds in a dry medium skillet over medium heat, tossing, until sesame seeds are lightly browned, about 3 minutes. Add honey mixture and cook, stirring, until seeds stick together in small clumps, about 3 minutes. Scrape seed mixture onto parchment paper; let cool. Break into small clusters.
3. Toss greens and 2 teaspoons dressing in a large bowl; season with salt. Squeeze and rub collards with your hands to tenderize until glossy and darkened in color, about 30 seconds. Drizzle salad with more dressing and serve topped with seeds.

Dish history: We over-wintered our collards so started eating this fresh salad in late March.... also tastes great with kale. The key is massaging the greens in the dressing to tenderize them.