SCVWD CSA - May 23, 2012

Watermelons

What's in the box

Early Tropea Rosa Onions, very early Garlic from the former Soviet Republic,  Scotland Leeks, Heirloom Dried Beans, Eggs,  Butter Lettuce,  Nutribud Broccoli,  Student Parsnips, Snow and Snap Peas,  White Radishes, Turnips, Paris Carrots, Mara des Bois Strawberries, and flowers.

Vichyssoise

2 leeks, chopped
1 onion, chopped use one of these small onions
2 tablespoons unsalted butter
3/4 cup thinly sliced potatoes
2 1/3 cups chicken stock or vege broth
salt to taste
ground black pepper to taste
1 c. sour cream
Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown. Add potatoes and stock to the saucepan. Salt and pepper to taste.  Bring to the boil, and simmer very gently for 30 minutes. Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.   This can be served cold or hot.  I made it for my mom for Mother's Day.  I think it was the hit of the day.  There was hardly enough left over to put away! 

Peppers & Eggplant, Leeks on the right

 Summer Produce

Gee Holly when do we get summer produce, you know tomatoes and stuff?....the answer is, in the summer.  The tomatoes are in the peppers and eggplant are in, the green beans are in (3 kinds!).  By Memorial Day, more beans, squash, zukes, and cukes will be in.  I suspect as usual we will have tomatoes by late June and cukes and zukes about the same time.   Yes there will be melons and corn and all the stuff you've come to love. 

Coming Soon
Potatoes,  Leo did some preliminary archeology out in the field we put in this winter and behold and low there's taties out there, so they'll be coming soon.  Also more broc, cauliflower, cabbage, beets and lettuce.  The lettuce this year has been very good.  Eat it up while you can, as soon as the heat comes on, well, the lettuce is done.  I did plant a lot of summer substitute veges: huauzontle, Epinard-Fraise, Golden Purslane, Ficoïde Glaciale, Amaranth, as well as some great lettuce's we are testing like "Sucrine".  Now does that sound sweet? 

I harvested a lot more garlic yesterday and still one bed to go.  As Leo tills these beds I'm planting more artichokes for next year.  As you can see, the artichokes are really petering out.  Well, it's been several years since we planted them.  None the less, everyone should get them at least once, I hope.

Next Week's Beets

Tips for Preparing Turnip Greens

Rinse turnip greens under cold running water.  Get the grit out!   Chop greens into 1/2-inch slices for quick and even cooking.  To get the most health benefits from turnip greens, let them sit for a minimum of 5 minutes before cooking. Sprinkling with lemon juice before letting them sit may be able to help activate their myrosinase enzymes and increase formation of beneficial isothiocyanates in the greens. Turnip greens are loaded with Calcium (19%) and Vitamin K (661%)  No, that's not a typo.  Actually they are packed with vitamins.  An entire Alphabet of vitamins.

Turnip Greens
1 tablespoon olive oil
1 small leek or onion, chopped
1 clove garlic, chopped
1 teaspoon red pepper flakes
1 1/2 pounds turnip greens, washed, stemmed, and chopped
Freshly ground black pepper
2 tablespoons Dijon Mustard or Mtn Mustard from Paicines
1 cup chicken stock or vege stock
1/2 cup chopped pecans, toasted or Pumpkin Seeds toasted

Last Bed of Leeks and then Melons

Heat olive oil in Dutch oven over medium heat.  Add onion or leek, garlic and pepper flakes
and saute until tender and fragrant. Add the washed and cleaned turnip greens . Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.   In a small bowl, whisk the Dijon mustard with the stock.   Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

Lots left to do
Have a great Memorial Day,  Hopefully, I'll be bringing back Rhubarb from the cabin!