Welcome to week #1 of the Harvest Share! We are excited to kick off our summer share and very happy to have each of you with us this year. There are lots of details to getting started so please be sure to look over the list below:
1. Egg shares are only for members that have purchased them. Please look on the sign-in sheet at your pick up location to see if you have singed up for eggs if you can’t remember.
2. Tote bags will be delivered next week on June 13th for Harvest share members that purchased them.
3. You will receive a pick-up reminder email from us the evening before your CSA day. Please note this email contains your host’s contact information and address in addition to an updated link to our blog.
4. PLEASE remember to either leave your empty box behind or return it the following week.
5. We have 2 Routes this year: Asparagus and Zucchini. When you scroll down to see what will be in your box be sure you are looking at the correct route.
6. The Clarion River Organics farms were hit with a very unfortunate hail storm yesterday. The collards that were supposed to be in the boxes this week were significantly damaged so we have replaced them with red kale.
Each week we will link to customer satisfaction surveys. With these surveys we hope to gather information regarding the quality of the items in your box. These surveys aren’t designed to gauge preferences from our members. Any feedback that you have regarding preferences can be emailed to Karlin at email@example.com.
Once you have gotten your share and had a chance to look it over please consider taking this very short survey! If you are on the Asparagus route please click here. Zucchini members can click here.
THIS WEEK’S HARVEST
OG- Certified Organic CNG- Certified Naturally Grown
5 garlic scapes, finely chopped
about 1/4 cup finely grated Parmesan (to taste and texture)
a handful of slivered almonds (you could toast them lightly, if you’d like)
About 1/4 cup olive oil
Put the scapes, the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt.
If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.
Here is another scape pesto recipe that includes chard! You would have to adjust the measurements to the amount of scapes that you have.
Ivory Lace is a havarti style cheese, smooth and mellow. Pair it with fruit or round out a sandwich.
Bon Appétit | April 2008
5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced (use your scapes if you like!)
1/4 teaspoon dried crushed red pepper
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar
Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
Add 1/2 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.
If you aren’t sure what fennel looks like take a peek here!
Shaved Fennel Salad Recipe
- 1 fennel bulb, shaved paper thin with a mandoline or meat slicer
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- 1/8 teaspoon of chopped fresh thyme leaves (or dried)
- 1 Tbsp chopped flat-leafed parsley
- 2 Tbsp shaved Parmesan cheese
Mix all ingredients together and enjoy!