Freeze warnings last night!? Mid-June!? Really? Hello climate change.
Thank you, thank you, thank you USDA and NRCS for my hoop house, which kept our maters, peppers, cukes, and melons warm and toasty safe last night.
This week we have what I like to call the busy parent’s answer to their snack-time prayers…sugar snap peas! It’s my favorite time of year. When the kids wander out to the garden and say, “Mama, I’m hungry,” my answer is always, “Go pick some peas!” Bless their little pea-pickin’ hearts. Doesn’t matter if it’s breakfast or snack time — it’s all good.
Snap peas are also joined by some early napa cabbage. Oh, lovely quick, elegant salad filler!
Here are the contents of your share basket this week:
- arugula (I kept this separate from your salad greens so that you can add it according to your liking.)
- garlic scapes — chop and garnish salads, pastas, pizzas with them fresh or sauteed.
These are the flower stems of garlic, and have a milder flavor than bulb garlic.
- Swiss Chard, Rainbow Lights
- napa cabbage
- mixed salad greens
- raab — Raab is wonderful sauteed (with eggs is my fav), roasted, steamed or grilled in a foil packet with EVOO.)
- radishes, Easter Eggers (I love these best as an appetizer just dipped in salt and CRUNCHED)
- Daikon Radish (just for those of you who didn’t get one last week) = the cylindrical white root — hot and spicy! I like a little bit grated onto salad or stir fry to add heat
- Hakurei Turnip (in the bag with the garlic scapes) = the round white root = a sweet, mild, tender turnip. Again, I like these best sliced as a snack, uhm…again, salt sprinkle makes it great!
Cook the greens, too!
- sugar snap peas
- Broccoli Raab with Romano and Garlic
Garlic or garlic scapes
Olive OilHeat olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add broccoli rabe and sauté until crisp-tender. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.
- Broccoli-Raab with Sweet Italian Sausage: Add some of May Farm Sweet Italian Sausage next week and make this winner:
- The chill in the air this morning had me thinking about this soup:
- If you are curious about other things to do with Napa Cabbage, check out this blog post, “8 Thing to Do with Napa Cabbage”: http://www.sheknows.com/food-and-recipes/articles/809695/8-things-to-do-with-napa-cabbage
- Blue Cheese, Caramelized Onion, Walnut, and Arugula Pizza — use some Echo Bend pizza dough, drizzle with olive oil and top with sea salt, caramelized onions, blue cheese.
Add leftover Echo Bend chicken, if you are a meat lover.
Bake at 375 degrees until brown and bubbly and crust done.
Remove from oven, top with chopped arugula and chopped walnuts, and drizzle with a little olive oil and balsamic vinegar. GNOSH!
Do you have a favorite recipe? I always welcome you to share your favorite recipes using ingredients from your share baskets. That’s part of what belonging to a community farm is about!
COMING UP: Snow peas, please!
TIPS: Angelic Organics has a handy guide for how to store various kinds of produce: http://www.angelicorganics.com/Vegetables/vegetablescontent.php?contentfile=vegstorage
Remember to bring your share bag/basket/box back at pick-up time next Wednesday!!