2017 Week 7 Newsletter

Wiley Coyote

This rascal likes hanging around our chickens.  He's become a little too familiar, and loves hanging around our neighbor's turkeys, too - contemplating how to get into the coops and runs.  Earlier in the year, he managed to steal away two of our home flock chickens, right at high noon, while our dog and Paul were working in the yard just a few hundred feet away!  Along with the herd of about 80 elk, and the innumerable bald eagles, the wildlife add a fascinating dimension to the farm.

CSA Basket - Week 7

Your CSA basket this week includes the following:

Romanesco or Black Star Zucchini - Try spiraling them and using as spaghetti - top with garlic scape pesto.  Or slice very thinly and using on a pizza with a basil pesto sauce and top with goat cheese

Flashy Trout's Back Romaine and Buttercrunch Lettuce - enjoy a fresh salad on a hot day - use a simple balsamic vinegar and olive oil with salt and pepper and top with a feta cheese - add fresh sliced peaches for a summery taste

Hakurei Turnips - enjoy sliced or quick pickle them with the radish for a tasty salad topping

Scarlet Kale - a new variety of kale with a beautiful dark red color - prepare and consume just like any of your favorite kale

Cucumbers - Two varieties so far: Katrina are the smooth, nice size for snacking cucumbers - no need to peel - new for half-shares!  The Shintokawa are the longer curved variety with small bumps on them - a favorite of ours from our time in Japan.

Easter Egg  or Breakfast Radishes - these are a nice size for snacking or slicing thinly onto salads or buttered toast

Basil with Bachelor Buttons - add a splash of color to your salad!  Simply snip the flower petals onto your salad

Spicy Red Mustard Greens - great sautéed and served with fish or eggs - see recipe

Collard Greens - this week I tried them cut into ribbons and marinated for an hour in olive oil and served with a flavored balsamic vinegar - add your favorite dried fruit and a nut for some crunch

Bok Choi Raab - so unfortunately the bak choi bolted from too much light - but it produced some lovely raab for your this week!

Mustard Greens

Wild mustards have long been a popular potherb in North America, but now are being superseded by oriental leaf mustards like the one in the basket this week.  Chinese mustard an annual plant - its leaves can be green, red, or purple and may be smooth or puckered or lacy.  Chinese mustard greens can be used fresh, sautéed, or pickled.  They can be used much he same way you would use spinach - but with more flavor!

Collard Greens Cacciatore

16 oz collard greens (1 large bunch), center veins and stems removed

2 tablespoons extra-virgin olive oil

1 large onion, halved vertically and sliced crosswise

3 medium bell peppers (varied colors), seeded and cut into 1/2-inch strips

2 garlic cloves, chopped

1/2 lb cremini mushrooms, stemmed and sliced

1 - 14 oz can diced tomatoes, preferably fire-roasted

1/2 cup rice wine

2 teaspoons dried oregano

1. Halve the collard leaves lengthwise  Stack 3 or 4 halves on your work surface with their straight center edge toward you.  Roll the leaves into a long cigar; if it is loose, that is fine.  Cut the collards crosswise into 1/4-inch-wide strips

2. In a covered, large saucepan, boil 8 cups of water over high heat.  Add the collard greens, pushing them into the water with a wooden spoon.  Cover, reduce the heat to medium-high and cook for 8 minutes.  Drain the collard greens in a colander, then run cold water over them while swishing with your hand until they feel cool, 30 seconds.  Gather the greens and squeeze them remove excess water; you may need to do this in two or more handfuls.  Pull them apart; there will be about 2 1/2 cups.

3. In a deep medium skillet, heat the oil over medium-high heat.  Add the onion and cook, stirring often, until it is limp, 4 minutes.  Mix in the peppers and garlic, stirring until the peppers look moist, 4 minutes.  Add the mushrooms and cook until they begin to release their liquid, 3 minutes.  Add the collard greens, tomatoes with their liquid, wine, and oregano, and cook, uncovered, stirring 3 or 4 times, until the collards and peppers are meltingly tender, 10 minutes.  Season with salt and pepper.

To store: Leftovers keep tightly covered in the refrigerator for 3 days.

Tomato Probiscus!

Here's a funny face to make you smile while you wait on your tomatoes!  Pinocchio would be jealous.  Who wants this one?

Your SVF Farm Team