- Dear CSA Members,
Another week has passed and I hope that you are enjoying you shares. I have spoken with many of you about recipes that you have tried and new techniques that have helped you with your shares. This is especially good news considering the Community Kitchen has not yet started. We will be hosting our first Community Kitchen soon, so make sure you’re the first to sign up!
Unfortunately, the weather has not been on our side most of the time. The rain kept our zucchinis from maturing so we had to hold out until this week. Hopefully the sun will stay out and our vegetables will grow according to schedule.
It has been brought to our attention (especially by those picking up on Fridays) that some of the vegetables look wilted. The best thing to do in this case is placing your greens in a large ice bath. This will bring the life back into the product. A CSA member also suggested rinsing all your vegetables in ice-cold water, drying them thoroughly, and keeps them stored in the refrigerator wrapped in paper towels. This should keep the veggies fresh for the entire week as long as they’re completely dry. The other suggestion is to only wash the veggies right before using them. See what method works better and pass on the info!
Keeping veggies in the fridge:
or goto this address http://www.youtube.com/watch?v=AiisVOVyyXA
This is the first week for our cauliflower. We will be offering varieties throughout the season like Cheddar, Vitaverde and Snow Crown. Here are some great recipes that showcase cauliflower!
The aim with a root vegetable crust is to make something crispy that can be eaten by hand, without it falling apart. Many recipes use lots of eggs, but this one opts for cauliflower and goat’s cream cheese. It works well with a slightly different, less cheesy topping.
Makes 4 small pizzas or 1 large one
For the crusts : 1 medium-size cauliflower, grated 100g goat’s cream cheese 1 egg Salt and black pepper
For the tomato sauce : Olive oil 1 onion, chopped 3-4 garlic cloves, minced 400g can of chopped tomatoes A handful of fresh basil, chopped A pinch of dried chilli flakes Salt and black pepper
- Preheat oven to 200C/400F/gas mark 6 and line a baking tray with baking parchment.
- To make the crust, add the cauliflower to a pot of boiling water and boil for 5 minutes. Drain, then wrap in a teatowel and squeeze out any excess water.
- In a bowl, mix the grated cauliflower with the cream cheese and egg, and season.
- Divide the cauliflower mix into four portions and, using your hands, shape the crusts on the sheet. They should be about 1-1½cm thick. Bake for about 30-35 minutes, or until firm and golden.
- While the crusts are baking, heat the oil in a frying pan. Add the onion and saute for a few minutes. Add the garlic and stir briefly, then add the rest of the ingredients. Simmer for about 20 minutes, stirring every few minutes.
- When the crusts are done, add a spoonful of tomato sauce to each and spread evenly. Add toppings as desired, plus grated cheese.
- Bake the pizzas for about 10 minutes at 220C/450F/gas mark 8, until the cheese is golden.
Recipe supplied by Josephine Malene Kofod, atastylovestory.com
This is a great recipe for transforming your “boring” cauliflower. (BE ADVISED, the video does contain strong language at the end.)
We will be offering lunch from 12:00 to 2:00 on Thursdays and Fridays. Pick up your shares and a delicious meal!
CSA Lunch Menu
BBQ Chicken Quesadilla: Pulled BBQ chicken with red onions and cheddar cheese folded in a flour tortilla and grilled to perfection.
Grilled Pizza: Ricotta, mozzarella and garlic sautéed greens, topped with chicken sausage.
Grilled Caprese Salad: Multi-grain bread with sliced tomato, fresh mozzarella and basil pesto.
*Assorted cold sandwiches are available in the deli case
If any of you have old or unused cookbooks, please donate them at the farm. We will be building a cookbook library that will be a great way for our customers to get more use out of the products they buy. Just drop off your cookbooks at your convenience. Thanks!
Here’s the link for this week’s video and sharelist! http://www.youtube.com/watch?v=ffMvsJE1N-s
Individual Half Full
Red Russian Kale 1 1 2
Collards 1 1 2
Winterbor Kale 1 1 2
Toscano Kale 1 1 2
Scallions 1 1 2
Swiss Chard 0 1 2
Zucchini 1 1 2
Thyme 1 1 2
Cinnamon Basil 1 1 2
Sage 1 1 2
Broccoli 1 1 2
Cauliflower 0 1 2
Boston Lettuce 1 1 2
Spring Celery 2 4 8