Week 9- June 7th/8th


Welcome…

Sunrise on the farm.

to the first week of our 2011 Harvest Share CSA.  We are looking forward to the next 24 weeks of planning, harvesting, packing and delivering your CSA boxes!  Although it is the first week for many of you, our CSA has been up and running for 8 weeks this year. Each week we create a new blog post for that week’s CSA.  I encourage our new members to go back and read some of the early posts.

Week 1 discusses the introduction of our new blog.  Week 2 included a Farmer’s Corner which highlighted the Crighton’s Farm. Week 3 reminded our members of some simple CSA etiquette details.  Week 4 offered a refresher on the concept of CSA.  Week 5 included musings about this year’s weather and its impact on the Penn’s Corner Farmers and a Chef’s Corner spotlight of Jessica Gibson from Bistro 19. Week 6 was pretty general. Week 7 included the story of the genesis and history of Penn’s Corner.  And finally, week 8. Each week’s blog also includes recipes of course!

As I hear it, tomato plants are in flower, green peaches are hanging from branches and spring onions are growing by the day. With these high temperatures the greens won’t stick around forever, so enjoy them while they are available.  Salads for dinner are a great choice when the house is hot and you don’t want to turn your oven or range on!  

This week's green kale and Romaine lettuce.

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THIS WEEK’S HARVEST

Tuesday

~ 1 pint strawberries, Beccari’s Farm

~ green kale, Clarion River Organics, OG

~ lettuce head trio, Clarion River Organics, OG

~ cut tarragon, Pucker Brush Farm, CNG

~ Temptation cheese, Hidden Hills Dairy

~ bunch scallions/small spring onions, Golden Harvest Farm, CF

Wednesday

~ 1 pint strawberries, Schramm Farms & Orchards

~ green kale, Clarion River Organics, OG

~ lettuce head duo, Clarion River Organics, OG

~ cut rosemary, Pucker Brush Farm, CNG

~ Temptation cheese, Hidden Hills Dairy

~ scallion bunch, Nu Way Farm, CF

~ Black Seeded Simpson lettuce head, Nu Way Farm, CF

~ green garlic, Clubhouse Gardens, CF

 OG- Certified Organic                                      CNG- Certified Natural Grown                                 CF- Chemical Free
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Grilled Romaine

So grilled Romaine lettuce may be a bit on the trendy  side but that doesn’t stop it from being delicious.  You can google “grilled romaine” or go to Food Blog Search and do a search there.  You will find a zillion iterations of the same, basic idea.  

In general, you want to slice the head in half, length -wise (1 half per person).  This ensures that the leaves stay bound together by the half of the core at the bottom of each half. You want to brush the lettuce with some oil ( I use olive) so that it won’t stick to your grill.  You can probably do this in a panini machine or other indoor-type grill thingamabob if you wish.  Once the lettuce is nicely grilled on both sides place it on a plate, throw some grated or shaved cheese on the lettuce.  Parmesan, Manchego, or a similarly hard, salty cheese is a great choice.  Then you can drizzle your lettuce with whatever dressing you prefer: a classic Caesar (I leave out the egg usually because it stores better), blue, or even a vinaigrette.  Feel free to add croutons, chopped anchovies or whatever you fancy.     

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Kale 101

As a CSA manager I think that I get more comments about kale than any  CSA item.  It seems to me that people either love or hate kale.  I suspect however, that there’s a large number of people that fall dead in the middle with no real strong feelings about kale, but  rather ambivalence.  My guess is that lots of people don’t know how to use kale (and other other greens for that matter).

Greens are incredibly versatile and can be used in countless ways.  They can be highlighted in a dish like beans and greens, hidden in soups and pasta dishes by pureeing or finely chopping or they can be turned into snacks like kale chips!  I don’t know about you, but I will eat nearly anything if I can call it a chip.  

Baked Kale Chips
Adapted from a bunch of inspiring places

1 bunch (about 6 ounces) kale
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

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PASAPort

PASAPassport invites everyone to “Take a local foods journey” in June.

Purchase a PASA Passport for just $20 and redeem your Passport for exclusive offers at exceptional Buy Fresh Buy Local Partner restaurants featuring locally-grown foods. All proceeds from the sale of the PASA Passport supports PASA’s work to develop the local food system from Farm to Fork.

Redeem your PASA Passport during the month of June for:

  • Six Months of access to the Good Food Neighborhood On-line Community
  • $10 off PASA Consumer Membership

*** PASA is giving Penn’s Corner customers a special opportunity.  Every $50 Farm Stand order placed can purchase a passport for $10 (that’s 50% off).  $75 orders will get a passport free!  This offer is good through the end of June but the restaurant deals only apply through June so get yours soon!  Just tell Lydia that you want to order a Passport when you place your order!***

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3 thoughts on “Week 9- June 7th/8th

  1. I highly recommend the kale chips. They are so yummy! You just have to be careful ’cause they’re easy to burn. We made some last night using last week’s harvest share. I was one of those people that never had kale before, so I just didn’t know how to use it. I discovered it’s really yummy and you can use it in a bunch of things, from smoothies to chips to traditional greens recipes.

  2. I tried to make kale chips last week, but I think my oven was running hot, so they tasted burned. Sauteed the rest of it with the portabellas, onions and chicken stock. Make beans n greens a lot and LOVE them.

  3. My hubby and I are big fans of Kale, but we usually pressure cook the crap out of it, or we stir fry it with other vegetables that need to be eaten. When I stirfry it, it is alwasy prudent to quasi-steam it before adding any other veggies to the hot mess (in other words, cook it on medium high with the lid on, and keep adding water as it evaporates for about 15 minutes). There are fewer veggies less pleasant than kale undercooked. I’m going to have to try the kale chips, though if I can bear to have my oven on in summer (no central A/C here!).

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