Weekly Weed Archive

Week Five

November 2, 2011

We are all ready half way through the season! As I feared not many of you even if you read last week would fill out the agreement form. No matter who you are or how long you have been a share holder ,please, please, fill out the agreement form for this season.

What’s In Your Harvest Basket This Week:

  • Kohlrabi
  • Summer Squash ( from Quail Hallow Farm)
  • Joe’s Long Cayenne Peppers
  • Swiss Chard
  • Arugula
  • Lettuce Mix
  • Onions,red and yellow
  • Pomegranates from Overton Neveda

 

Fruit Share:

Not local and conventionally grown.

We wanted to see what we could do if we offered a fruit share year round…..

We have been doing fruit shares for 23 weeks now and this is the first time we have not had almost all organic and 100% local. We are happy to say that we foraged from a Farmers Market in Las Vegas and that the Nectarines are grown in the town my Dad lives in.We know that farmer and where there this weekend.

  • Pears
  • Plums
  • Nectarines
  • Pomegranates Local & Organic
  • Honey from Delta Utah

 

Ideas for Eating,Cutting,Cooking and Keeping the new stuff:

Kohlrabi: If you have been a Share Holder for a while you have only seen this vegetable once last fall. I had never eaten or grown it before we had a CSA.This is a vegetable that achieves that unusual balance of sweet, crunchy, tender, bizarre and beautiful. Kohlrabi belongs to the Brassica family, along with broccoli, cabbage, cauliflower, Brussels sprouts, kale, mustard greens, and many more crops. (it’s a very big family)

Kohlrabi is foreign to most folks, so a few tips:

Kohlrabi is great cut into sticks and enjoyed raw, but you can also sautee or steam it lightly.

The outer skin on kohlrabi is tough, so we suggest you peel it with a paring knife. The innards are tender and crunchy, like a peeled broccoli stem.

Summer Squash: Obviously these are not from around here! We stopped at our dear friends farm on the way home yesterday.Quail Hallow ,the one that held the infamous Farm to Fork dinner that I wrote about last week and most of you have read about it somewhere on the Internet.They generously shared there bounty. Enjoy as you will not see these again until July.

Joe’s Long Cayenne Peppers: This is the end of the summer crops. We harvested these last week before the steady freezing temperatures began.Originally from Calabria, Italy. Circulated through the Italian-Canadian seed saving community in Toronto before being sent to Joe Sestito in Troy, New York. Great fresh or let them dry .

Swiss Chard:Technicolor bouquet of rainbow chard (aka “Bright Lights”).
 Sometimes half the pleasure in food is the beauty of it.
As for eating it, chard – no matter the color – is a nutritious and versatile leafy green. It is high in vitamins A, E, and C, and minerals like iron and calcium. It is completely interchangeable with spinach in any recipe – lasagna, spanikopita, etc. – and in fact is more nutritious because it lacks oxalic acid, an element present in spinach that inhibits the body’s ability to absorb minerals.
Chard is the parent plant of beets; you can see the close resemblance in the leaves of beets and chard. It evolved in the Mediterranean, but is called “Swiss” due to its initial description by a Swiss botanist in the 16th century.

The bigger leaves are best in smoothies,juiced,or braised in some way.
Great steamed or sautéed, chopped into soups, baked into quiche or scrambled with eggs, added to casseroles, steam it, drizzle it with a little vinegar, salt and olive oil and serve with black-eyed peas or baked beans and cornbread. Don’t be afraid to chop up the stems and eat them to; they add wonderful color to any meal!
 
Store it in the fridge in a plastic bag.

Arugula: A story about my favorite green,

“A wonderful specialty green that is a staple in Italy. When I was 9, we flew over to Italy for 5 weeks to stay with a friend who had rented a house near Bologna. It was a sprawling estate with an ancient vineyard and a castle built into a stone cliff – the kind of place that captivates the imagination of a little kid! We stayed in the villa below the castle and every day we were visited by an old woman named Maria who was the resident gardener. She would always bring us something from the garden in her wicker basket, and usually it was a weedy-looking spicy green. She was invariably enthusiastic about it and would holler it’s name at us – something that sounded like “Rucola, rucola!” We had no idea what it was. “Como?” And she would repeat, louder, a bit exasperated, “Rucola!”

Like, duh, you stupid Americans. Rucola. The stuff was nasty. Most of it ended up discreetly tucked into the compost.

After a few weeks at the villa, we traveled south to the Adriatic and got to explore the five little villages of Cinque Terra clinging to the cliffs above the sea. We ordered pizza for lunch, and it came out covered in that gross weed, wilted all over our pizza. Damn! The stuff was everywhere in Italy, and the locals loved it! “When in Rome”….well, we tried, but it was hard to gag their beloved green down day after day.

Back home in the U.S. – well, sure enough, a few years later arugula (“rucola!”) became all the rage on restaurant menus. It’s also known by the French term roquette. We soon discovered that there are other varieties – a wee bit less weedy, bitter and spicy that what we encountered in Italy – that are well worth growing and eating.”

Abby

There is an arugula pesto recipe on the exchange or you can eat the arugula as it’s own salad (wonderful with goat cheese, pomegranate seeds, and a light vinaigrette), under a slab of fish, or mixed into grain (rice, quinoa, orzo, pasta, etc.) salads,stir fried,sauteed or my favorite fresh on top of a pizza.

It has a wonderful spicy nip to it, as well as a nutty sweetness.

To keep salad greens their best:Wash and dry thoroughly in a salad spinner.Spread the leaves on a paper towel.Roll loosely,place the roll inside an open plastic bag and refrigerate.

Pomegranates: The seeds are heaven sprinkled on a salad. This video is helpful in getting the seeds out.

Thanks for eating organic,local food from our small sustainable farm.

 

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