THIS WEEK’S HARVEST
|A Share||Z Share|
|~ 1/4# fiddleheads (foraged), Emery Raber||~ 1/4# fiddleheads (foraged), Emery Raber|
|~ 1# rhubarb, Sunny Meadow Farm||~ 1# rhubarb, Sunny Meadow Farm or Nu Way Farm|
|~ romaine lettuce, Clarion River Organics, OG||~ romaine lettuce, Clarion River Organics, OG|
|~ 1/2# kale, Clarion River Organics, OG||~ 1/2# kale, Clarion River Organics, OG|
|~ 1/2# green onions, Nu Way farm||~ 1/2# green onions, Nu Way farm|
|~ honey puffed corn, Clarion River Organics||~ honey puffed corn, Clarion River Organics|
|~ parsley plant, Pucker Brush Farm, CNG||~ 2# red potatoes, Blue Goose Farm, CNG|
** Vegan and gluten free members will receive radishes in place of the honey puffed corn.
OG- certified organic CNG- certified naturally grown
A Route Pick Up Locations
Penn’s Corner Hamilton Ave Warehouse, Monroeville, Churchill, Green Tree, Dormont, Whitehall, Mt. Lebanon- Woodhaven, Mt. Lebanon- Eden’s Market, Bridgeville, Greenfield, Sq Hill- Eldridge, Sq Hill- Bartlett, Sq Hill- Dalzell, Point Breeze, Chatham University, Shadyside, Friendship
Z Route Pick Up Locations
Highland Park- Jackson, Highland Park- Union Project, Fox Chapel, North Side- Children’s Museum, North Side, B Gourmet, Ross Township, Franklin Park, Bradford Woods, Restaurant ECHO, Westinghouse- Cranberry, Google, East End Brewing, Lawrenceville- Butcher on Butler, Lawrenceville- 39th St, 4 moms, Strip District- Marty’s Market, Direct Energy, Downtown- Gulf Tower, PNC One, Highmark, South Side, Branding Brand, Eat ‘n Park Hospitality, Edgewood Train Station, Regent Square- East End Ave, Oakland- Apple, Schenley Farms, Oakdale, Indiana
Fiddleheads are the unfurled tip of the Ostrich Fern. The are harvested just before they uncurl and they are only available for a few weeks in the spring. They taste somewhat like a cross between asparagus and green beans and can be steamed, boiled or sauteed.
**Please note** It is important to fully cook your fiddleheads. It is thought that there are mild toxins in raw fiddleheads, but the toxins are destroyed by the heat generated during cooking.
To prepare your fiddleheads, wash them thoroughly and remove any brown, papery covering that you see. It can be helpful to submerge them in a bowl of cold water to loosen any dirt or grit. Drain thoroughly and pat them dry. Once you’ve cleaned them, give this recipe a try:
from Gourmet Fury
Fiddleheads Minced garlic (I used a ridiculous amount but it’s up to your liking) Dijon Mustard Parmesan cheese Whole walnuts Lemon Olive oil Salt and Pepper to taste
Blanch fiddleheads in rolling, heavily salted water for one minute. Drain and submerge them in an ice bath to retain texture and color.
Heat a sauté pan with some olive oil over medium heat. Add fiddleheads, garlic, and mustard and heat through until the garlic is cooked and fragrant. Season with salt and pepper.
Remove from the heat, grate on lemon zest, sprinkle with lemon juice, and garnish with Parmesan shavings and walnuts.
If you only have a small portion of fiddleheads, try sauteeing using the method above and toss them into some pasta or add them to a wheatberry salad.
If you haven’t used your rhubarb from last week, never fear! You can store it in a plastic bag in your fridge for a week or more. For longer storage, chop the stalks into 1″ pieces and place them on a sheet tray in your freezer until they are frozen. Once frozen, you can transfer them to plastic freezer bags and keep them in your freezer for months. If you’re looking for ways to use your rhubarb check out this blog post from FOOD52:
Romaine lettuce is a crisp, green variety of lettuce that is packed with vitamins and minerals. Store your romaine in a plastic bag in your refrigerator. If the lettuce seems wet, pat it dry or wrap it in a paper towel inside the plastic bag to keep excess moisture from prematurely wilting your lettuce. Romaine lettuce is probably best known for its use in Caesar salads, but it’s a great base for any salad. Believe it or not, it can also be grilled. Click HERE for a grilled romaine recipe or pair it with your kale in the following recipe:
from Kalyn’s Kitchen Ingredients: 2 T fresh-squeezed lemon juice 1 T anchovy paste from a tube (or substitute soy sauce) 1 tsp. minced garlic 1/2 tsp. Dijon mustard 6 T olive oil 2 T + 2 T freshly grated Parmesan cheese sea salt and fresh ground black pepper to taste 4-5 oz. romaine lettuce, thinly sliced, washed and dried 4-5 oz. kale, center spine removed if large, thinly sliced, washed, and dried Instructions: In a blender, food processor, or the mini-processor bowl of an immersion blender combine the lemon juice, anchovy paste (or soy sauce), garlic, and Dijon and pulse together a few times. Then add the olive oil one tablespoon at a time, pulsing for a few seconds after each tablespoon of oil is added. (This is easiest in a food processor with a feed tube, but you can do it in a blender or mini-processor easily enough too.) Stir in 2 T of freshly grated Parmesan and season the dressing with sea salt and freshly ground pepper. Put dressing in the fridge and chill until ready to use, or if you want to make the salad right away, chill it in the freezer for 10 minutes or so. Thinly slice romaine lettuce in 1/2 inch strips until you have enough to make 4-5 cups sliced romaine. Wash the sliced lettuce, then spin dry or dry with paper towels. If you have small garden kale leaves you won’t need to cut away the center spine, but for large kale leaves, fold it over along the spine and cut away the thick part of the kale spine and discard. Then stack up a bunch of kale leaves and slice 1/2 inch thick, repeating until you have enough sliced kale to make 4-5 cups of sliced kale. Wash kale and spin dry or dry with paper towels. Combine the sliced romaine and kale in a large bowl, big enough to thoroughly toss the salad. Add a few tablespoons of dressing and toss, repeating until all the salad greens are very lightly coated with dressing. (You probably won’t need all the dressing, but save it in the fridge for another time.) Add the remaining 2 T of freshly grated Parmesan to the salad and toss again.
Kale is a superfood, packed with nutrients and health benefits. It’s delicious eaten raw in salads, sauteed or baked into kale chips. Store kale in a plastic bag in the refrigerator and it should last a week or more. To read about what kale can do for you check out the Top 10 Health Benefits of Eating Kale. Try the following recipe for kale chips. It’s simple and even your kids will eat it!
from David Lebovitz
Remove the tough stems from the kale and wash and spin dry the kale thoroughly. This recipe can easily be doubled. Just be sure to rotate the baking sheets in the oven for even cooking.
As mentioned, some people cook them at a higher temperature, California-style, which makes a crunchier, drier kale chip than those cooked at lower temperatures. I like them both ways. If you wish to roast them in a 425ºF (218ºC) oven, they’ll take about 12 minutes to cook.
- 6 to 8 cups (140 to 200 g) kale leaves; if large, tear them into bite-sized pieces
- 1 tablespoon olive oil
- flaky sea salt or fleur de sel
1. Preheat the oven to 350ºF (180ºC.)
2. Put the kale on a baking sheet and drizzle with the olive oil, then massage it into the leaves.
3. Spread the kale leaves in an even layer on the baking sheet and put in the oven. After about 5 minutes, use a spatula to separate any leaves of kale that are clumping together.
4. Continue cooking the kale for about 20 minutes, until the leaves are crisp. Remove from the oven and sprinkle fairly generously with salt.
Green onions are the mild shoots of bulb onions. They have a white bulb and long green stalk and both parts are edible. You can eat them raw or grill or saute them. Store them in a plastic bag in the refrigerator.
Red potatoes are a waxy variety of potatoes (also known as boiling potatoes) that are lower in starch than some other potato varieties. Store red potatoes in a paper bag in a cool, dark place. Do not store near onions or garlic.
adapted slightly from Inspired Taste
- 2 pounds red potatoes
- 1 tablespoon apple cider vinegar (substitute: white wine vinegar or white vinegar)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard (substitute Dijon or whole grain mustard)
- 1/2 cup finely chopped red onion (1 medium)
- 1/2 cup finely chopped celery (3 ribs)
- 1/3 cup finely chopped dill pickles
- 2 hard-boiled eggs, peeled and chopped, optional
- 1/4 cup chopped fresh herbs (parsley, chives, dill or tarragon)
- Salt and freshly ground black pepper, to taste
- Add potatoes to large pot then cover with 1 1/2 inches of water. Season with salt — 1 teaspoon for every quart of water.
- Bring water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
- While potatoes cook, set up an ice bath. Add cold water to a medium bowl then add ice. Drain potatoes then add to ice bath. Once cooled, peel potatoes by gently pinching the skin and pulling it away.
- Chop peeled potatoes into bite-size chunks then add to a large bowl. Scatter 1 tablespoon of vinegar over potatoes and lightly season with salt.
- While the potatoes cook, add onions to a small bowl then cover with warm water. Wait 10 minutes then rinse. (This tones down the onions a little).
- In a medium bowl, combine sour cream, mayonnaise and mustard.
- Add dressing, onion, celery, pickles, eggs and herbs to potatoes. Gently stir to combine. (Try not to mash the potatoes). Season with salt and pepper.
- Refrigerate at least 30 minutes before serving. Serve cold or bring to room temperature.
If you are an A Route member, please be sure to pick up a parsley plant at your pickup location. These particular plants are a flat leaf parsley variety and should be planted in rich soil with good drainage. Parsley doesn’t enjoy as much sun as some other herbs so plant it in an area with partial shade.
Click here for some more radish recipe ideas from our radish pinterest page! If you have favorite recipes online, please let us know so we can add them to our Pinterest page. Contact firstname.lastname@example.org with the links!