Category Archives: CSADist

Bear in Tree

2015 CSA Spring June 27th

2015 CSA   Spring  June 27th     Planet Earth Diversified

 

  •  Chard
  •  Collards
  •  Lacinato Kale
  •  Spring Onions
  •  Tomatoes
  •  Cucumber
  •  Potatoes
  •  Early Garlic
  •  Shallots
  •  Mint
  •  Lemongrass
  •  Basil
  •  Zucchini/Squash
  •  Chives
  •  Squash Blossoms

 

Garlic, shallots and classic basil this week harken to full flavor and nutrition in your meals. There are three ingredients which easily turn into a nostalgic refrigerated salad of my youth: My Mom would chop up tomatoes, cucumber and onion, then dress them in a light vinegar and marinate, chilled, until dinner time. The authentic flavor of fresh tomatoes is what eventually led me to today…remembering the taste of Big Momma’s tomatoes. Combined with the chilled crunch of the cucumber and tangy onion of Mom’s marinade, and you can have a simple yet delicious experience. This week Mike and I used shallots and minced garlic, in addition to using a heavier balsamic vinegar. Scissor cut basil was added fresh at the serving as a garnish. The leftovers were used to enhance raw veggies at lunch, with chopped kale and squash mixed in.

Yes, summer officially arrived but our Summer CSA share season starts next week in July. If you are not already signed up, you can find the form at the web address listed at the bottom. It is also that time of year when we have all kinds of visitors popping up. Just recently Mike found evidence along our lower fields of a mother and cub. The photo at right was taken when a mother tried to convince her three cubs to nap in the trees until the humans dispersed, but the cubs had a hard time getting comfortable. She snoozed peacefully.

REMEMBER to sign up for SUMMER share starting next week!

Kale Salad

2015 CSA Spring June 20th

2015 CSA                Spring           June 20th                     Planet Earth Diversified

 

  •   Red, White &Blue Potatoes
  •   Chard
  •   Collards
  •   Lacinato Kale
  •   Spring Onions
  •   Tomatoes
  •   Garlic Scapes
  •   Poultry Herb Blend
  •   Lemongrass
  •   Thai Basil
  •   Zucchini/Squash
  •   Chives
  •   Squash Blossoms
  •  Cucumber
Squash

Squash

Red White Blue Potatoes

Red White Blue Potatoes

Fresh Onions

Fresh Onions

Red, white and blue potatoes, garlic scapes, and the combo of Thai basil and lemongrass are all part of your CSA share this week. Garlic scapes are the top shoot that would eventually turn into a flower. They are delicious stir fried, steamed or roasted. With the consistancy of an asparagus sprig, they can also be chopped and added to your favorite dishes. For a simple roast, toss the scapes in oil, salt and pepper, lay on a pan and roast at 350f for about 30 minutes.

Kale & Fruit Salad by Wanda Johnson, VSU Extension: Ingredients: 5—6 cups of fresh kale leaves (torn, washed) 1/4 cup sliced red onion, 1/2 cup shredded carrots, 1 apple, julienned, 1 pear, julienned, 1/2 cup cranberries, 1/2 cup almonds or walnuts (optional), 1/2 cup feta cheese crumbles Preparation: De-stem kale and tear into small pieces. Place the kale, onion, carrots, apples and ears in a large bowl. Whisk or blend well olive oil, apple cider vinegar, lemon juice, honey, garlic and red pepper flakes. Pour dressing over the kale and other ingredients in the bowl. Mix and serve, adding feta cheese crumbles to garnish.

Dressing:

  1. 1/2 cup olive oil
  2. 1/4 cup apple cider vinegar
  3. 3 tbsp. honey
  4. 1/2 lemon (juice)
  5. 1-3 garlic cloves (minced)
  6. 1/4 tsp. crushed red pepper flakes
Working with VSU to preserve the knowledge shared at vsuag.net. The recipe can be found at http://agriculture.vsu.edu/files/docs/extension-connection.pdf

squash Blossom

2015 CSA Spring June 13th

2015 CSA                Spring           June 13th                     Planet Earth Diversified

 

  • Fresh Dug Potatoes
  • Chard
  • Collards
  • Tomato
  • Lacinato Kale
  • Spring Onions
  • Flat Parsley
  • Poultry Herb Blend
  • Thai Basil
  • Tarragon
  • Oregano
  • Chives
  • Squash Blossoms

 

CSA: Tomato, freshly dug new potatoes, more edible flowers and a new take on eating collard greens: Crazy Cajun wraps…Baba Yaga rolls…whatever you call them, they are an easy and quick way to enjoy your collards this week. We took grated ginger, ham, onion, sweet peppers & cardamom, sprinkled this chopped blend with balsamic then wrapped this in a collard leaf and fastend it with a toothpick. Finished by pouring olive oil around and over top a bit…cooked for 15 mins @ 350..then sat for 5 in cooling oven.

 

With the herbs and new potatoes a simple oven roast would sufice to enjoy the flavors; coat bite sized cuts of potato in olive oil and chopped poultry herbs on a roll sheet or pan with sides; roast at 325 for 30 minutes or until golden on outside and soft when pierced with a fork. Chopped onion can be included for a sweet accent to the roasting. A potato salad from boiled potatoes and onion or chive would make a nice side dish on some of these more warmer evenings.

Tomato, onion, oregano and squash blossoms this week would make for a yummy combo, whether they end up as toppings for pizza or pasta, as ingredients for omelet or quiche, or used as enhancement for stuffing the blossoms. This combo is also a great start for “sopa de flor de calabaza”, roughly traslated as soup of the squash flowers; a delicacy considering how prickly the plant is. J Enjoy!