Weekly CSA Newsletter 5

Casalegno Family Farm Weekly

June 26 – July 2, 2011

Welcome to any of you that are just starting up with us – Summer is truly here (despite that rain we got on Tuesday – just enough to give us all a free car wash!) and as we wait for those beloved summer crops we are coming ever nearer the peak of the season that is soon to be filled with all my favorite foods - Italian beans, juicy heirloom Tomatoes, sweet peppers, crisp cucumbers loads of summer squash and sweet basil and of course our delicious tree fruit.  The first of the plums are so close to being ripe, we expect to begin picking next week and you should get some in your box to enjoy.  

In this weeks Full Share box:

Kale 

Chard

Beets

Lettuce

Radishes OR Broccoli

Potatoes

Garlic

Carrots

Garlic chives and Green onions

The Casalegno Family’s     Red Italian Garlic

This specialty garlic was originally brought over from Italy by one of the Casalegno brothers sometime in the early 1900’s.  We have been growing the same strain ever since.  We love this garlic for it’s rich full flavor and use it for everything.  If yours is still a little dirty from the earth that is because it was just pulled! Wipe it with a dry cloth, but don’t get it wet.  It may still be a little soft because it is so fresh but is perfectly good to use.  It will harden up as it dries out. Keep somewhere relatively dark, dry and cool to cure and it will last for many months!

Raw Beet and Carrot Salad

- 1 pound carrots
- 1 pound uncooked beets
- 2 cloves garlic, pressed or finely minced
- 1 tablespoon olive oil
- 1 tablespoon vinegar - balsamic, wine or honey vinegar
- 1 teaspoon strong Dijon mustard
- Tabasco sauce or poblano pepper flakes, to taste
- Sea salt
- Freshly ground black pepper

Optional add-ins:
- Leafy fresh herbs (cilantro, flat-leaf parsley, chives), chopped
- Toasted nuts (almonds, pine nuts, cashews, peanuts) or seeds (sesame, sunflower seeds)
- Shaved parmesan or cubed feta cheese or crumbled blue cheese or goat cheese
- Chiffonade of lettuce leaves
- A grated apple or shallot
- Any dried herb, spice, or spice mix you think might work

Trim, peel, and grate the carrots and beets. Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined. Add any desired add-ins and toss again.  Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister. 

 

Stir Fried Kale and Carrots

Ingredients                                                                                                                                    3/4 lb. fresh kale
Boiling water
2 tsp. olive oil
2 carrots, peeled and cut julienne
1-2 garlic cloves, minced
1 tsp. ground coriander
Salt and freshly ground black pepper, to taste
Pinch cayenne pepper, if desired

Directions

1.Rinse kale and remove large stem running through center of each leaf. Place a few leaves on top of each other and cut into thin strips. Repeat until all kale is cut.
2. Add kale to pot of boiling water and boil uncovered 8-10 minutes. Drain and set aside.
3. In large skillet, heat oil over medium heat. Add carrots and sauté 2 minutes. Add garlic and sauté 1 more minute. Add coriander, salt and pepper, to taste, and cayenne, if using. Cook 15 seconds. Add kale and cook 1-2 minutes. Serve.

Broccoli

This amazingly tasty broccoli is one of the crops that really kept us going all winter! Broccoli plants usually produce 1 main larger center head like the ones you are used to seeing in stores.  After this has been harvested this wonderful brassica does not simply quit but instead shoots off many smaller stalks that we continue to harvest.  They are very tasty and can be used many ways – my absolute favorite way to prepare them is to cook greens, stems and all in olive oil in a very hot pan (careful though! It spits hot oil!) until it is completely tender and begins to brown, then sprinkled generously with sea salt.  It is so crisp, flavorful and good for you!

Roasted radishes with soy and sesame
This recipe was REALLY good! It had kind of an Asian influenced flavor, with just a little bite.  If you are not crazy about eating radishes raw, or just need a new way to prepare them, then this recipe is perfect!

1.Preheat the oven to 375°.
2. Slice the radishes lengthwise into about 4 thin slices. Toss with oil on a large baking sheet. (I used sesame oil, but you can use any oil you like or have on hand)
3. Roast for 25 minutes, turning once or twice, until the radishes are tender and beginning to brown.
4. Drizzle soy sauce over the roasted radishes and toss with chopped onion (I used yellow onion, but green onion would be great, and even red would work)
5. Roast for a further 5 minutes. Transfer to a serving bowl.
6. Sprinkle with sesame seeds and, if desired, cilantro.

That’s all for this week everyone – hope you all enjoy your produce and have a fun, safe Independence Day!

~Casalegno Family Farm