In this week’s BEET:
- This week's share
- Windflower Farm News -- Letter from Farmer Ted
- Ideas and Recipes
- Lewis Waite Extras
CSA Pickup Today 5-7:30pm
PS 56 at Gates and Downing (enter on Downing)
FULL SHARE PICK UP & GREEN HALF SHARE PICK UP
This Weeks Share:
- Hukurei turnips
- Garlic Greens
- Garlic Scapes
- Kale, Chard or Collard Greens
Letter From Ted
Nate and I hilled our potatoes over the weekend, and then, happily, it rained. They look healthy and vigorous. So far, the crop has been free from pest insects and diseases. Our sweet potatoes are now beginning to take off. It’s been too cool and rainy for them to really thrive, but if the summer season delivers some warmth and sunshine, you should see some tubers in your fall shares.
Next week you should see the first of our squashes and zucchinis along with more cucumbers, turnips, scallions and greens. We’ll also be sending more garlic scapes and baby lettuces.
Chard and Lettuce and Greens, Oh My!
I hope all of you have been enjoying the veggies so far. For those of you who are new to the CSA, the beginning of summer is always heavy on the greens! If you're feeling overwhelmed, here's a few ideas to help you diversify your greens regiment, and maximize all the flavors and textures:
Making a morning (or afternoon) smoothie. Greens pack a lot of nutrients and give your body a boost of energy- something that will last a lot longer than a cup of joe. Check out this blog to get inspired!
Greens can easily make their way into your breakfast. One of these 29 ways to add more veggies to your breakfast should do the trick!
Chilled Spring Green Soup
(from Martha Stewart Living)
This soup can be serves strait from the blender when it's still frothy, or well chilled during warmer months. If you are unable to find thin, new asparagus, you can trim down thicker stalks with a paring knife or vegetable peeler.
- 1 cucumber, peeled
- 1/2 pound pencil-thin asparagus, tough ends trimmed
- 2 cups cold water
- 1/4 pound spinach, tough stems removed, rinsed well
- 4 scallions, cut into 2-inch lengths
- 1 ripe avocado, pitted and peeled
- 1/4 cup fresh mint leaves, plus more for garnish
- 2 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon coarse salt
- Freshly ground pepper
- 4 to 6 fresh chard or sorrel leaves, for garnish (optional)
Halve cucumber lengthwise; cut one half into eighths and the other into 1/4- inch dice. Set aside. Cut asparagus spears into 2-inch lengths. Puree in a blender with 1/2 cup cold water until smooth.
Add spinach, scallions, cucumber eighths, and another 1/2 cup water. Blend until thoroughly pureed. Add avocado, mint leaves, and lemon juice; puree until smooth, adding remaining water a little at a time until soup is desired consistency. Add salt, and season with pepper. Scrape down sides of blender with a rubber spatula, and puree 5 seconds more.
Cut sorrel into fine strips, if using. Divide soup among four bowls; garnish each with diced cucumber, sorrel, and a mint sprig. Serve immediately.
Lewis Waite Farm is actually a collection of a few farms that offer extra items a la cart each week in conjunction with the Clinton Hill CSA. Their collective offers:
- pasture raised meat and poultry (at least 10 kinds of meat)
- fresh eggs
- dairy items, such as grass fed butter, yogurt and ice cream
- artisan cheese from sheep, goat or cows’ milk, including aged raw milk cheeses
- pantry staples, too, all local and naturally made: granola, fresh stone-ground organic flour, dried organic beans and grains, natural jams and chutneys, natural sweeteners, locally roasted organic coffee, apple cider vinegar, and more.
Typically you need to order your products by midnight on monday for pick up on thursday that week. However, for raw cheese you need to order 9 days in advance of the pick up date, (by midnight on tuesday the week before). Payment is easy: you can mail them a check, or use pay pal.
If you haven't given them a try yet- check them out here!