We hope you all figured out what things were last week. A quick google search on things usually gives the gist of what to do with something - but perhaps you were confused on the horseradish root HEHE. I made an amazing beet relish last fall with some. I will share it when beets are in season.
We have family in for the holiday weekend, and what fun it was (and helpful) to have more hands picking and washing produce. We even had the grand kids helping out. What a blast they had being a part of CSA, in pj's and all :-)
Here is the list of what's in each bag - interesting info. on some of the stuff is below the list if you are interested in reading more. Most of the produce is similar to last week, with a few changes.
Medium Size:
Rhubarb
Kale
Swiss Chard
Spinach
Beet Greens
Romaine Lettuce
Radish
Garlic Scapes
Mint
Large Size:
Rhubarb
Broccoli Raab
Collard Greens
Spinach
Beet Greens
Romaine Lettuce
Radish
Garlic Scapes
Mint
Both sizes also got a bonus of homemade fresh strawberry jam. Please enjoy, and return the jar when you are done.
In all the years gardening, we have never seen spinach so big, chard so long; it's really amazing stuff and we are a little proud of it :-)
The rhubarb gets pulled from the root to preserve it's freshness, but that part should be cut off when you go to use it.
If you have not figured out how to use your Garlic Scapes from last week, or just want to know what they are all about, the scapes are the tangly, green specimens. Garlic (and its relatives leeks, chives, & onions) grows underground. As the bulb grows from the softer planting stage, a shoot pokes its way through the ground. Green like a scallion, the shoot is long and thin and pliable enough to curl into gorgeous tendrils. This stage of growth is the garlic scape. If left unattended, the scape will harden and transform from green to the familiar white/beige color of garlic peel. Keeping the shoot attached will also stunt further growth of the bulb. So, to allow the garlic to keep growing, we cut off the edible delectable. The scape is great fun; it’s a little less mild then garlic. Try dicing it into scrambled eggs, adding to a veggie saute, or using as garnish for rice. This week I’m including a recipe for a dip Mom makes with it, that is to die for on most anything. We have been known to eat it right off the spoon :-)
Garlic Scape Dip
• 1 cup sour cream
• 8 oz. package cream cheese, softened
• Garlic scapes – to taste (if you LOVE garlic, add them all…..if you just want just the flavor of garlic, add a handful)
• Dash of Hot Sauce – to taste
Process scapes in a food processor or blender. Add cream cheese, sour cream, and hot sauce.
Radishes don't have to only be used for a salad - they are really trendy in Mexican cuisine right now - shred some a top a rice & bean bowl, even put in tacos.
The large shares got 2 greens that you may need to do a little research on. Broccoli Raab is an Italian veggie, and has a unique taste not anything like broccoli. Here is a simple way to prepare it with some description, from Whole Foods http://www.wholefoodsmarket.com/recipes/1217
Collard Greens are southern, and are usually cooked for a long time to get the best out of them. Time to take out the slow cooker.
Mint would be great in homemade lemonade or ice tea, or even brew your own mint tea by steeping in hot water - such a fresh taste. It's also a great garnish on desserts, and something called a Mojito, if you are familiar with it :-)
The rhubarb gets pulled from the root to preserve it's freshness, but that part should be cut off when you go to use it.
If you have not figured out how to use your Garlic Scapes from last week, or just want to know what they are all about, the scapes are the tangly, green specimens. Garlic (and its relatives leeks, chives, & onions) grows underground. As the bulb grows from the softer planting stage, a shoot pokes its way through the ground. Green like a scallion, the shoot is long and thin and pliable enough to curl into gorgeous tendrils. This stage of growth is the garlic scape. If left unattended, the scape will harden and transform from green to the familiar white/beige color of garlic peel. Keeping the shoot attached will also stunt further growth of the bulb. So, to allow the garlic to keep growing, we cut off the edible delectable. The scape is great fun; it’s a little less mild then garlic. Try dicing it into scrambled eggs, adding to a veggie saute, or using as garnish for rice. This week I’m including a recipe for a dip Mom makes with it, that is to die for on most anything. We have been known to eat it right off the spoon :-)
Garlic Scape Dip
• 1 cup sour cream
• 8 oz. package cream cheese, softened
• Garlic scapes – to taste (if you LOVE garlic, add them all…..if you just want just the flavor of garlic, add a handful)
• Dash of Hot Sauce – to taste
Process scapes in a food processor or blender. Add cream cheese, sour cream, and hot sauce.
Radishes don't have to only be used for a salad - they are really trendy in Mexican cuisine right now - shred some a top a rice & bean bowl, even put in tacos.
The large shares got 2 greens that you may need to do a little research on. Broccoli Raab is an Italian veggie, and has a unique taste not anything like broccoli. Here is a simple way to prepare it with some description, from Whole Foods http://www.wholefoodsmarket.com/recipes/1217
Collard Greens are southern, and are usually cooked for a long time to get the best out of them. Time to take out the slow cooker.
Mint would be great in homemade lemonade or ice tea, or even brew your own mint tea by steeping in hot water - such a fresh taste. It's also a great garnish on desserts, and something called a Mojito, if you are familiar with it :-)
Don't forget to check out the stand when you come to pick up - much more is available inside, including baked goods, breads, hamburger rolls, and lots of other interesting items.
Have a great weekend & Happy 4th of July!!
Have a great weekend & Happy 4th of July!!
The Farmers 8 Daughters
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