Week 1 2014 CSA

         Welcome to Eight Mile Creek Farm 2014 CSA !

We are very excited that you have joined us this season!  There is an abundance of fresh and delicious produce in store for you.  Those of you who have signed up for eggs and meat will be very happy with the fresh, pastured eggs and the high quality, healthy chicken, beef and pork!

       Produce this Week:

Mustard Greens

Mesclun

Red Leaf Lettuce

Italian Dandelion Greens

Radishes

Fresh Dill

A word about storing your fresh produce:

A few minutes spent preparing your produce for storage will be well worth the time as it will help the vegetables stay fresher and crisper in your fridge until you are ready to use them.  Any time you receive cut vegetables such as the mustard greens you are receiving this week, Swiss chard, kale, etc. you should wrap a wet paper towel around the cut stems and place them into a plastic bag.   Lettuce can be stood up in the bag you received it in, allowing the cut end to remain in the small amount of water in the bottom of the plastic bag.  Mesclun should be kept in the plastic bag you received it in as well, partially closing the top so it can breathe slightly but doesn’t dry out.  Any root vegetables you receive, like beets, radishes, carrots, should be separated from their leaves by cutting 1 inch above the root.  The leaves can be stored like the cut greens mentioned above and the root end stored in a plastic bag in the fridge.  Most herbs you receive should be stood up in a small jar of water and placed in your fridge, except for basil which should be placed in water and stood up on your counter top.

 Salad of Bitter Greens and Oranges

3 Tbsp fresh lemon juice

2 Tbsp minced shallot

2 1/4 tsp chopped fresh thyme or 1/2 tsp dried

1  1/2 tsp grated orange peel

1/2 cup extra virgin olive oil

1/2 bag mesclun or 1/2 head lettuce

1 bunch Italian dandelion greens, roughly chopped

1/2 cup thinly sliced radishes

1 very small onion, sliced

1 bunch dill, chopped

3 oranges, peeled, halved, or cut crosswise into half circles

Combine lemon juice, thyme, shallot and orange peel in small bowl.  Gradually whisk in oil.  Season dressing with salt and pepper to taste.  Combine greens, onions, radishes and dill in large bowl.  Toss with enough dressing to coat.  Add oranges, toss again and serve.

Adapted from Bon Appetit April 2002 

 Mustard Greens with Garlic and Olive Oil

Roughly chop mustard greens, discarding any tough stem ends.  Mince 3-4 cloves of garlic.  Heat 2 Tbsp olive oil in pot and add garlic and greens.  Saute’ over medium heat, stirring frequently, about 7-8 minutes.  Put cover on greens and turn heat to low.  Cook, stirring occasionally, another 5 minutes.  Serve as a side dish or add more olive oil and stir into pasta.

 

Next week……..Swiss chard, escarole and fresh basil             Enjoy your farm fresh food!  Have a wonderful week!