Week 3 Summer 2016 CSA

Our Cows Grazing a New Field on Wednesday

Produce for this First Full Week of July 2016

Escarole,  Red Leaf Lettuce,  Crispino Iceberg Lettuce,  Romaine Lettuce,  Radishes,  and Dill

 Our two bulls “going head to head”…summer breeding season

 

 Escarole is a bitter green that is the classic ingredient for “beans and greens,” and chicken escarole soup.  It is awesome sautéed with garlic and olive oil.  It can also be used as a salad green:  Toss with chopped fresh citrus such as oranges, grapefruit, or meyer lemons if you would like to use it as a salad green.  The citrus tempers the bitterness of the escarole, and helps you create a delicious, healthy salad.  Because escarole grows close to the ground, it can be a bit challenging to wash.  We find the easiest way is to cut it in wedges from the core end to the tips of the leaves and run under water, separating leaves as you rinse.

 

Radish Top Soup

2 Tbsp butter

1 large onion or several baby onions, diced

2 medium potatoes, sliced

4 cups chicken or vegetable broth

1/3 cup heavy cream

5 radishes, sliced

4 cups raw radish greens

Combine all ingredients.  Melt butter in a large saucepan over medium heat.  Stir in the onion and saute’ until tender.  Mix in potatoes and radish greens, stirring to coat with butter.  Pour in chicken broth.  Bring to a boil.  Reduce heat, and simmer 30 minutes..  Allow the soup to cool slightly and transfer to a blender.  Blend until smooth.  Return soup to pan and add cream.  Cook and stir until well blended.  Serve with radish slices.

from allrecipes.com

Risk management for heirloom tomatoes and peppers and eggplant.  One of our high tunnels which provides protection and stability from the increasingly harsh environmental conditions, weather extremes, and airborne tomato blights

 

Radish Butter Sandwiches

Remove radish greens and reserve for radish greens soup (above).  Set butter out and bring to room temperature.  Ask about our own grass-milk organic butter!   Mince radishes and fresh herbs, such as dill, cilantro or parsley.  Blend radish herb mixture together with butter.   Spread on fresh, crusty bread, crackers, or pita wedges.  Stores in fridge for about one week.

 

 Guess who?  Hint…Check out last week’s blog

 

Stir Fried Iceberg Lettuce

1 head iceberg lettuce

1 1/2 tsp soy sauce

1 1/2 tsp sesame oil

1 tsp rice wine or dry sherry

3/4 tsp sugar

sea salt and pepper

1 Tbsp olive oil

3 garlic cloves, minced

Wash and dry lettuce.  Tear or cut into pieces.  In a small bowl, mix soy sauce, sesame oil, and sugar.  Set aside.  Place 14 inch wok or 12 inch frying pan on medium high heat.  Add oil and garlic.  Add lettuce and stir fry until slightly limp, but still somewhat crisp.  Stir in soy sauce mixture and toss well.  Season to taste with salt and pepper.

from food.com

Lots planted, but extremely dry weather pattern for a whole month has  posed a challenge.  You can see how dry the soil is in the photo.  Finally some rain came Saturday!

Sauteed Brown Butter Lettuce

1 large head Romaine or red leaf lettuce

3 Tbsp butter

Sea salt and pepper

Wash lettuce and chop.  Heat butter in a large heavy skillet over medium heat until it starts to brown and becomes fragrant, then add handfuls of the lettuce, stems included, turning it with tongs and adding more as it wilts.  Cook until the leaves are wilted, but the stems are still crunchy, about 2-3 minutes per batch.  Season with salt and pepper and serve.

from takepart.com

Next week….baby white onions,  Swiss chard,  Lettuce……

 

 

Have a wonderful week!