Dear Shareholders,
Here we are on the first day of summer and the first day of distribution. I would be lying if I said this spring has not been full of challenges, but we have persevered and now I think we are on track. After the flooding in my garden, the cut worms moved in and proceeded to eat 95% of the broccoli, parsley, and the red cabbage. Then the flea beetles appeared and turned my early Asian greens into lace by eating tiny holes in the leaves, completely arresting their growth. The arugula has been decimated, and did not recover enough to distribute. Talking to other growers in the area I have learned they are facing the same flea beetle infestation, and are finding the tiny black beetles attacking crops that are normally unharmed like kale and chard. Next year I will cover everything with row cover. I am sure you will notice the holes in the mustard greens caused by the flea beetles. I was torn about putting the mustard in the boxes, but decided it was too good to waste. The fact that the plants survived the flea beetles makes them more resilient, and more nutritious.
J
In mid May our friends from Golden Ears Farm came up and helped us transplant all the onions, leeks, and early brassicas for the CSA. We planted 3,250 seedlings in one day, and it was fun to show off the farm and talk to different people while we worked. It would have taken us a week to accomplish that much. The water has receded, the pests that have been happily munching all the crops seem to have satisfied themselves, and Adam and I are ready to take on the weeds. All I ask for is a little sunshine.
Mustard Greens (and purples): Spicy leaf vegetable, whose heat depends on maturity and variety. These are a great addition to lettuce mix for spring salad, but they can also be lightly cooked like spinach or Swiss chard with a bit of garlic and olive oil. Mustard could also be used in the beet green recipe below.
Cilantro: A favourite herb and garnish in Mexican, Indian, and Asian cuisine; so crack out your cooks books and try something new.
Citrus Cilantro Dressing
Grated zest and juice of 2 limes, about 1/4 cup
Grated zest and juice of 1 lemon, about 3 Tbsp
Juice of 1 orange, about 1/3 cup
1/2 tsp red pepper flakes
1/3 cup fresh cilantro leaves
3 Tbsp olive oil
Combine the lime and lemon zest, and all the juices with the red pepper flakes and cilantro leaves in a blender or food processor. Process until all the ingredients are blended, while the motor is running drizzle in the oil a little at a time until it is blended into the dressing. This dressing is excellent on salad, and will keep in the refrigerator for up to a week.
It would also make a great marinade for chicken or seafood.
** “Marinades, Rubs, Brines, Cures and Glazes” Jim Tarantino, Ten Speed Press, 2006
Balsamic Beets and Greens
1 large bunch of beet thinnings or 6 medium beets with greens
2 Tbsp fresh lemon Juice
1 Tbsp balsamic vinegar
2 Tbsp olive oil
Sea salt to taste
1 red onion
¼ cup walnuts
Wash the greens thoroughly, chop into strips and set aside. Slice onion into thin half moons. In a large skillet heat 1 Tbsp of the oil and sauté the onions for 3 minutes. Add the greens and cook uncovered for 5 – 7 minutes, until wilted. While you wait for the greens to wilt, combine the lemon juice, balsamic vinegar and 1 Tbsp of the olive oil. When the greens are wilted remove them from the heat, transfer to a serving dish and toss with the balsamic dressing. Top with the walnuts and serve.
*Keep this recipe for later in the season, when you can add cooked and cubed beets this recipe and serve it warm or chilled. From “Greens Glorious Greens”
I hope you enjoy your first vegetables of the season. It is an exciting day for us to finally be harvesting and packing bags for the CSA, and I can hardly wait until more crops are ready for distribution. Please feel free to contact us if you have any questions or concerns.
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