Week 8! You have likely gotten beets a time or two so far and they deserve recognition. Beets come in a wide variety of colors..... most know them as being dark red, but they also come in yellow and white varieties. (Other colors too, but that is all we are growing) Yellow and white beets are much sweeter than the red types. Yellow are by far our favorite but they are also the most difficult to germinate and grow. Aside from attacks from “pet” chickens, yellow beets are more susceptible to disease and grow more slowly than the red types. Guess this is why they are harder to find and if you do find them at a store or market, you will find them at a higher price. But all colors are tasty and high, very high in nutritional value.
Just 41 calories per serving, but high in fiber, vitamins and minerals. Beets are considered to be good for your heart because they contain photochemicals that block or reduce harmful toxic metabolites responsible for clogging arteries. Beets are also high in Vitamin C, B3, B5, B6, cartenoids, iron, manganese and magnesium, all of which are essential for optimal health. The tops of the beets, or beet greens pack even more nutrition than the roots themselves many times over, especially in cartenoids and Vitamin A. Don't toss the greens! Boil for just a couple minutes or steam and serve with vinegar, butter, salt and pepper. Tasty!
Red beets can cause “beeturia”, a harmless condition where your urine and maybe even your stool can be red several hours after eating. I assumed this is the case with everyone but as I researched I discovered it only occurs in 10-15% of people. From what I have read, some scientists believe it is genetic, some believe it is related to iron or b12 deficiency.
To cook with beets, keep it as simple as you can. Cut them to be a reasonable size. Don't peel. Boil or steam. Even better, wrap in foil with butter, salt and pepper, coriander(optional), garlic and brown sugar. If you have a few herbs kicking around, which likely you do...... toss in full sprigs of thyme, dill and whatever else you want. Bake or BBQ for about an hour. You should wrap the foil twice so it won't burn and if you are using a BBQ, cook over indirect heat, otherwise the sugar will burn. Peel before eating.
You can also cook beets and use them cold in salads. Yellow and white beets will not discolor everything else.
Hope you are enjoying.
Tanya
Sunday, July 25, 2010
Week 7
Week 7! Now things are getting interesting. We are entering the bush bean season. Bush beans are also known as snap beans, or string beans. There are basically two types of beans..... shell beans are ones that you allow the pod to fully grow, ripen and dry and then eat the seeds (beans) from the inside and then the ones that you eat fresh and young, pod and all. Bush beans fit into this fresh eating category along with pole beans which will be ready later in the season.
Snap beans are a source of fibre, ( lower cholesterol, prevent colon cancer) beta carotene (anti inflammatory, cell protector), protein, (building and repair), vitamin C, (prevent free radicals, strengthen immune) vitamin A(cardiovascular protection), vitamin K (strong bones) potassium and magnesium (lower blood pressure) folate, (prevent mutations in colon cells) iron (a low calorie, fat free source!) manganese, (disarm free radicals with help from copper) thiamin, (optimize brain function) riboflavin (prevent dangerous molecules in blood, prevent migranes), copper,(allows iron to be utilized) calcium, phosphorus, omega 3 fatty acids and niacin(DNA repair). Snap beans are also linked to lowering cholesterol and regulating blood sugar. Beans can also help you to feel full while only giving 44 calories per cup!
This sounds like a jumbled heap of information but I guess the point is there is more than meets the eye. Vegetables go beyond the information that is provided on a nutrition label and well beyond the nutrition offered in anything from a package. Even if you say “not more beans!” each week, you should still eat them because of what they have to offer.
Cook beans as little as you can to retain nutritional value. Put them in a steamer for about 4 or 5 minutes. Or boil in a small amount of water. Serve hot with a small bit of butter, salt and pepper. The purple beans loose color once cooked. When they turn green, you know they are done.
You don't really have to cook beans at all. Dip into creamy salad dressings or cut up into 2 inch pieces and add to a salad. Beans can also be blanched and then marinated, another salad version.
We have also made dill beans...... just follow a dill pickle recipe but substitute the cukes with beans. If you are interested, let me know and I will try to send more dill and beans your way next week.
You will also find in your box a few baby leeks. These will be good roasted, grilled or diced and added to anything. They are very sweet and delicate. I have never seen baby leeks in a store, usually only the big ones are available so I hope you enjoy them.
Cheers!
Tanya
Snap beans are a source of fibre, ( lower cholesterol, prevent colon cancer) beta carotene (anti inflammatory, cell protector), protein, (building and repair), vitamin C, (prevent free radicals, strengthen immune) vitamin A(cardiovascular protection), vitamin K (strong bones) potassium and magnesium (lower blood pressure) folate, (prevent mutations in colon cells) iron (a low calorie, fat free source!) manganese, (disarm free radicals with help from copper) thiamin, (optimize brain function) riboflavin (prevent dangerous molecules in blood, prevent migranes), copper,(allows iron to be utilized) calcium, phosphorus, omega 3 fatty acids and niacin(DNA repair). Snap beans are also linked to lowering cholesterol and regulating blood sugar. Beans can also help you to feel full while only giving 44 calories per cup!
This sounds like a jumbled heap of information but I guess the point is there is more than meets the eye. Vegetables go beyond the information that is provided on a nutrition label and well beyond the nutrition offered in anything from a package. Even if you say “not more beans!” each week, you should still eat them because of what they have to offer.
Cook beans as little as you can to retain nutritional value. Put them in a steamer for about 4 or 5 minutes. Or boil in a small amount of water. Serve hot with a small bit of butter, salt and pepper. The purple beans loose color once cooked. When they turn green, you know they are done.
You don't really have to cook beans at all. Dip into creamy salad dressings or cut up into 2 inch pieces and add to a salad. Beans can also be blanched and then marinated, another salad version.
We have also made dill beans...... just follow a dill pickle recipe but substitute the cukes with beans. If you are interested, let me know and I will try to send more dill and beans your way next week.
You will also find in your box a few baby leeks. These will be good roasted, grilled or diced and added to anything. They are very sweet and delicate. I have never seen baby leeks in a store, usually only the big ones are available so I hope you enjoy them.
Cheers!
Tanya
Week 6
Week 6! The rainy weekend was very helpful for the garden. We were able to skip hours of watering and instead get ahead of the weeds.
I decided it is worthwhile going a little more in depth regarding basil. This herb tends to be a favorite and we grow a few different varieties.
Many of the health benefits of basil come from two flavonoids called orientin and vicenin. These help to protect cell structures and chromosomes. Simply put.... eat basil and possibly decrease risk of disease. Basil provides a good source of vitamin A which helps to prevent free radicals from oxidizing cholesterol in the blood stream, therefore preventing build up.
Basil helps to block an enzyme called cyclooxygenase, the same enzyme that Advil and Asprin blocks. So basil can help to relieve inflammation pain caused by rheumatoid arthritis. Basil is also a good source of magnesium, iron, calcium, potassium and vitamin C.
Health benefits aside, basil tastes good! The regular green, sweet italian basil will add a spicy flavor and wake up a dish. Add to salads, casseroles, soups, stews, spreads, pasta, pizza, and sandwiches.
Here are directions for one of my favorite basil recipes.
Tomato, Bocconcini & Basil Skewers
Ingredients
1 pt Cherry Tomatoes
1 package Mini Boccochini or fresh mozzarella cut into small cubes
whole basil leaves
wood skewers
Thread one tomato, one mini bocconcini and one basil leaf on each skewer.
Arrange the skewers in a flower vase.
Serve with a balsamic reduction. (simmer balsamic until it is thick enough to coat a spoon.
Thai basil has an entirely different flavor and more specific uses. Thai basil has a mild anise flavor, holds up better during cooking and is long and slender, compared to its Mediterranean cousin. Thai basil is often used in Asian cooking, as an accompaniment to soups, added to stir fry and curries.
Lemon basil is great on fish or chicken. Strong citrus type flavor, can also be added to cold drinks.
The basil is growing quite well now in the garden. The only type in short supply is lemon basil and purple basil. (purple basil is just like the regular green basil) You should receive basil quite frequently now and usually we will just provide a few leaves each week. If you have any desire to make a pesto or jelly, let me know, I will try to send enough your way for a batch.
At this point, we are starting to wonder what you think of the CSA. Do you feel you are getting too much of something? Not enough of something? If there is something you dislike, we can omit it and if there is something you love and we have extra of, we will try to accommodate too. Also, if you think of it, please try to return the boxes, egg cartons and quart boxes so that they can be reused. I was also surprised at how many plastic bags are required for all of the herbs. If you have any tupperware containers you want to send, I will be sure to fill and return. (please put your name on them.)
Enjoy!
author note.... we were able to accomodate specific requests this year, but in future years if there are more members, this may not be possible.
I decided it is worthwhile going a little more in depth regarding basil. This herb tends to be a favorite and we grow a few different varieties.
Many of the health benefits of basil come from two flavonoids called orientin and vicenin. These help to protect cell structures and chromosomes. Simply put.... eat basil and possibly decrease risk of disease. Basil provides a good source of vitamin A which helps to prevent free radicals from oxidizing cholesterol in the blood stream, therefore preventing build up.
Basil helps to block an enzyme called cyclooxygenase, the same enzyme that Advil and Asprin blocks. So basil can help to relieve inflammation pain caused by rheumatoid arthritis. Basil is also a good source of magnesium, iron, calcium, potassium and vitamin C.
Health benefits aside, basil tastes good! The regular green, sweet italian basil will add a spicy flavor and wake up a dish. Add to salads, casseroles, soups, stews, spreads, pasta, pizza, and sandwiches.
Here are directions for one of my favorite basil recipes.
Tomato, Bocconcini & Basil Skewers
Ingredients
1 pt Cherry Tomatoes
1 package Mini Boccochini or fresh mozzarella cut into small cubes
whole basil leaves
wood skewers
Thread one tomato, one mini bocconcini and one basil leaf on each skewer.
Arrange the skewers in a flower vase.
Serve with a balsamic reduction. (simmer balsamic until it is thick enough to coat a spoon.
Thai basil has an entirely different flavor and more specific uses. Thai basil has a mild anise flavor, holds up better during cooking and is long and slender, compared to its Mediterranean cousin. Thai basil is often used in Asian cooking, as an accompaniment to soups, added to stir fry and curries.
Lemon basil is great on fish or chicken. Strong citrus type flavor, can also be added to cold drinks.
The basil is growing quite well now in the garden. The only type in short supply is lemon basil and purple basil. (purple basil is just like the regular green basil) You should receive basil quite frequently now and usually we will just provide a few leaves each week. If you have any desire to make a pesto or jelly, let me know, I will try to send enough your way for a batch.
At this point, we are starting to wonder what you think of the CSA. Do you feel you are getting too much of something? Not enough of something? If there is something you dislike, we can omit it and if there is something you love and we have extra of, we will try to accommodate too. Also, if you think of it, please try to return the boxes, egg cartons and quart boxes so that they can be reused. I was also surprised at how many plastic bags are required for all of the herbs. If you have any tupperware containers you want to send, I will be sure to fill and return. (please put your name on them.)
Enjoy!
author note.... we were able to accomodate specific requests this year, but in future years if there are more members, this may not be possible.
Week 5
Week 5! The beets are having a tough time thanks to Beatrice, a naughty chicken. She has been escaping her enclosure and eating the beet plants that were only an inch high. It took us a couple days to notice, so the fence is now more secure. 6 rows of red and yellow beets had to be replanted!
We also gave away 6 young chickens that were more show quality then egg laying. This will make more room for better egg laying birds that are hopefully well on their way. We have one hen that is sitting on 7 standard eggs. She is 2 weeks into a 3 week sit.
Are you enjoying all of the herbs? Are you having trouble figuring out what to do with them all? Here are some tips......
Use larger quantities of fresh herbs than what you would use or what the recipe would recommend if the herbs were dry.
Dill – soup, stew, salad, eggs, fish, bread, vegetables, meat, just about any savory dish. A side note..... said to have anti-gas properties.... In India used as an after meal digestion aid.
Thyme - same culinary uses as dill. Essential ingredient in bouquet garni. Repels insects and can relieve symptoms of some respiratory illness.
Oregano – for tomato sauce, fried vegetables, grilled meat. Stronger than many of your other herbs. High antioxidant properties and considered a very strong sedative.... do not consume in large quantities.
Basil – main ingredient of pesto. Basil should be added to cooking only after the heat is off. Cooking destroys its taste, texture and nutrition. Basil can be added to salads, sauces, stews, soups, meat and vegetable dishes. Basil helps to protect cells from free radicals and can also help to reduce inflammation.
Cilantro – said to aid the body in eliminating heavy metals from the body. Add cilantro toward the very end of cooking or when cooking is finished unless you are cooking soup or stew. Add it to pretty much any savory dish or chopped fresh into salads.
Parsley – a good source of antioxidants and also very high in folic acid which can help to prevent cardiovascular disease. Often used as a garnish, but certainly should be a garnish that you eat! Add parsley to nearly any savory dish towards the end of cooking and also to flavor broth, soups and stews. A sprig of fresh parsley is a great breath freshener.
This is just a bit of info of a few of the types of herbs you will receive. While reading about the various types, it seems that they all provide very high and concentrated amounts of vitamins and antioxidants. A lot of these qualities seem to be lost when dried. So eat all of the fresh herbs you can!
Enjoy!
We also gave away 6 young chickens that were more show quality then egg laying. This will make more room for better egg laying birds that are hopefully well on their way. We have one hen that is sitting on 7 standard eggs. She is 2 weeks into a 3 week sit.
Are you enjoying all of the herbs? Are you having trouble figuring out what to do with them all? Here are some tips......
Use larger quantities of fresh herbs than what you would use or what the recipe would recommend if the herbs were dry.
Dill – soup, stew, salad, eggs, fish, bread, vegetables, meat, just about any savory dish. A side note..... said to have anti-gas properties.... In India used as an after meal digestion aid.
Thyme - same culinary uses as dill. Essential ingredient in bouquet garni. Repels insects and can relieve symptoms of some respiratory illness.
Oregano – for tomato sauce, fried vegetables, grilled meat. Stronger than many of your other herbs. High antioxidant properties and considered a very strong sedative.... do not consume in large quantities.
Basil – main ingredient of pesto. Basil should be added to cooking only after the heat is off. Cooking destroys its taste, texture and nutrition. Basil can be added to salads, sauces, stews, soups, meat and vegetable dishes. Basil helps to protect cells from free radicals and can also help to reduce inflammation.
Cilantro – said to aid the body in eliminating heavy metals from the body. Add cilantro toward the very end of cooking or when cooking is finished unless you are cooking soup or stew. Add it to pretty much any savory dish or chopped fresh into salads.
Parsley – a good source of antioxidants and also very high in folic acid which can help to prevent cardiovascular disease. Often used as a garnish, but certainly should be a garnish that you eat! Add parsley to nearly any savory dish towards the end of cooking and also to flavor broth, soups and stews. A sprig of fresh parsley is a great breath freshener.
This is just a bit of info of a few of the types of herbs you will receive. While reading about the various types, it seems that they all provide very high and concentrated amounts of vitamins and antioxidants. A lot of these qualities seem to be lost when dried. So eat all of the fresh herbs you can!
Enjoy!
Week 4
Now we are into the forth week of the CSA. Everyday I marvel at how things grow in just a matter of days, even hours! Things can double in size literally overnight. We are trying to experiment with transplanting zucchini. Often, when you plant a row of something you may not get a solid row so normally you would just reseed the area. This time, after a big rain we transplanted some plants from where they sprouted well to where they did not sprout at all. Hopefully this will speed up the progress and we will have more zucchini sooner, among other things.
This week, you will find swiss chard in your basket. It really is in season right now. This leafy green is a powerhouse of nutrition. There are only 19 calories per 100 grams of raw swiss chard. The same size serving (raw) also delivers 33% of your daily vitamin C (equivelent to half an orange, actually!) and up to 1000% of your requirement for Vitamin K. (important to prevent bone loss, blood aid, etc.)
Here is more information about swiss chard from www.whfoods.com....
It is also rich source of omega-3 fatty acids; vitamin-A and flavonoids anti-oxidants like ß carotene, alpha carotene, lutein and zeaxanthin. It is also rich in B-complex group of vitamins such as folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid that are essential for optimum cellular metabolic functions. It is also rich source of minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus. Potassium in an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Iron is required for cellular oxidation and red blood cell formation.
When the leaves are smaller and delicate, it can be eaten raw in salads. This allows you to retain as much of the nutrients and antioxidants as possible because cooking does somewhat decrease the nutritional benefits. But when the chard gets bigger, you will want to cook it because it becomes tougher and a little bitter. Cooking removes most of the bitter taste. To prepare, rinse the leaves under water and steam or boil. You can also chop and saute or add to soup and stews. Another tip.... separate the stalk from the leaf portion and treat these as 2 separate vegetables. The stalk takes so much more time to cook. Most people will serve steamed or boiled chard with butter and sometimes vinegar, salt and pepper.
It feels strange but there is a disclaimer with swiss chard. Those taking anti-coagulants such as Warfarin should consult their doctor before eating large amounts of foods that are exceptionally high in Vitamin K. From what I have read, it does not appear that vitamin k should be avoided, but great fluctuation should be avoided. Again, consult your doctor.
Chard also contains oxalic acid which in some people can cause oxalate urinary tract stones. People who have had problems in the past with oxalate stones should avoid eating swiss chard.
Aside from those two things, Swiss Chard is a healthy and delicious vegetable.
I have attached a recipe that I tried Thursday.... it is really good! Add some herbs to it, especially dill.
Cheers!
This week, you will find swiss chard in your basket. It really is in season right now. This leafy green is a powerhouse of nutrition. There are only 19 calories per 100 grams of raw swiss chard. The same size serving (raw) also delivers 33% of your daily vitamin C (equivelent to half an orange, actually!) and up to 1000% of your requirement for Vitamin K. (important to prevent bone loss, blood aid, etc.)
Here is more information about swiss chard from www.whfoods.com....
It is also rich source of omega-3 fatty acids; vitamin-A and flavonoids anti-oxidants like ß carotene, alpha carotene, lutein and zeaxanthin. It is also rich in B-complex group of vitamins such as folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid that are essential for optimum cellular metabolic functions. It is also rich source of minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus. Potassium in an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Iron is required for cellular oxidation and red blood cell formation.
When the leaves are smaller and delicate, it can be eaten raw in salads. This allows you to retain as much of the nutrients and antioxidants as possible because cooking does somewhat decrease the nutritional benefits. But when the chard gets bigger, you will want to cook it because it becomes tougher and a little bitter. Cooking removes most of the bitter taste. To prepare, rinse the leaves under water and steam or boil. You can also chop and saute or add to soup and stews. Another tip.... separate the stalk from the leaf portion and treat these as 2 separate vegetables. The stalk takes so much more time to cook. Most people will serve steamed or boiled chard with butter and sometimes vinegar, salt and pepper.
It feels strange but there is a disclaimer with swiss chard. Those taking anti-coagulants such as Warfarin should consult their doctor before eating large amounts of foods that are exceptionally high in Vitamin K. From what I have read, it does not appear that vitamin k should be avoided, but great fluctuation should be avoided. Again, consult your doctor.
Chard also contains oxalic acid which in some people can cause oxalate urinary tract stones. People who have had problems in the past with oxalate stones should avoid eating swiss chard.
Aside from those two things, Swiss Chard is a healthy and delicious vegetable.
I have attached a recipe that I tried Thursday.... it is really good! Add some herbs to it, especially dill.
Cheers!
Week 3
Now we are into the third week of the CSA. The chickens had a rough time with the last thunder and lightening storm. They were afraid to leave their coop the morning after and it has hampered egg production.
By now you have likely noticed a newsletter in every basket and though it will occur frequently, it will not be there every week. This week, I have some info on eggs and other things in this basket.
Did you know that commercial eggs come from hens that are confined to “battery” cages that measure 16” by 18”? 4 to 6 hens spend their entire time in this tiny space, unable to even fully open their wings, ever. To prevent the chickens from pecking each other, they have the ends of their beaks cut off, a process called “debeaking”. These hens never see the light of day. I will spare you the gross details.
98% of eggs come from battery chickens. The other 2% come from other environments. Some are pasture raised, organic, free range, free run, farm raised, etc. All of these environments allow a more natural setting then caged chickens. They can flap their wings, peck and scratch for food, walk, run, socialize, bathe, nest, brood, establish pecking order, roost, preen...... all the things that chickens naturally want to do. At A Growing Concern Farm, the “free range” hens can do all of the above whenever they want as well as be outside 9 months of the year at will. Free range pretty much means not caged with access to the outdoors, not including winter of course. Free range eggs tend to have higher nutrient content and I hope you agree... they taste better!
There are some other differences though..... these eggs are not graded for size and quality. That is why you will notice a variety of sizes and shapes. The color is determined by the genetics of the hen. We enjoy offering a wide variety of colors, especially the green eggs. There is no difference between the eggs.... only the color of the shell. Regular eggs are also screened for imperfections inside the egg while farm eggs are not. Sometimes eggs can have a blood spot inside. This is harmless and is caused by a rupture of a tiny blood vessel during formation of the egg. It does not indicate a fertile egg. Sometimes the incidence of blood spots increases during stress.... a thunder and lightening storm for example. So don't be surprised if you find a blood spot this time. The eggs are fine to eat, remove the blood spot with the tip of a knife if you want. Another difference... these eggs are fresher than store eggs. Often commercial eggs are stored in refrigerated warehouses for a few weeks before they reach the consumer. These eggs are stored for a couple of days or sometimes just a few hours.
A few more things.....
This week you will find garlic scapes in your box. This is the garlic plant trying to make tiny bulbs (seeds) up in the air which would drop to the ground and make new plants, if allowed. We remove them, it allows the plant to put more energy into the bulb that is growing in the ground. You can use them just like garlic or chives.
Most of you will also find Kale and if not, you will have some next week. Kale can be steamed or boiled but even better.... sauteed or added to stirfry. This Kale is young and tender so it cooks quickly. You also will have spicy oregano. Tear a leaf off and chew slowly..it is hot! Be careful when adding to dishes.
The leaf lettuce was quickly rinsed but you should wash it again. Otherwise it may be gritty. The chard and kale was not washed, it is certainly gritty. The lettuce heads are a type of boston or bibb lettuce and are actually living because of the roots attached. It is likely to last longer than the leaf lettuce. Check this type of lettuce carefully before serving for bugs nestled between the leaves, an insignificant repercussion of spray free food.
Hope you are liking things so far. We are looking forward to the vegetables to come, but in the meantime it is nice to enjoy the herbs and greens that are at the peak of their season right now.
Cheers!
By now you have likely noticed a newsletter in every basket and though it will occur frequently, it will not be there every week. This week, I have some info on eggs and other things in this basket.
Did you know that commercial eggs come from hens that are confined to “battery” cages that measure 16” by 18”? 4 to 6 hens spend their entire time in this tiny space, unable to even fully open their wings, ever. To prevent the chickens from pecking each other, they have the ends of their beaks cut off, a process called “debeaking”. These hens never see the light of day. I will spare you the gross details.
98% of eggs come from battery chickens. The other 2% come from other environments. Some are pasture raised, organic, free range, free run, farm raised, etc. All of these environments allow a more natural setting then caged chickens. They can flap their wings, peck and scratch for food, walk, run, socialize, bathe, nest, brood, establish pecking order, roost, preen...... all the things that chickens naturally want to do. At A Growing Concern Farm, the “free range” hens can do all of the above whenever they want as well as be outside 9 months of the year at will. Free range pretty much means not caged with access to the outdoors, not including winter of course. Free range eggs tend to have higher nutrient content and I hope you agree... they taste better!
There are some other differences though..... these eggs are not graded for size and quality. That is why you will notice a variety of sizes and shapes. The color is determined by the genetics of the hen. We enjoy offering a wide variety of colors, especially the green eggs. There is no difference between the eggs.... only the color of the shell. Regular eggs are also screened for imperfections inside the egg while farm eggs are not. Sometimes eggs can have a blood spot inside. This is harmless and is caused by a rupture of a tiny blood vessel during formation of the egg. It does not indicate a fertile egg. Sometimes the incidence of blood spots increases during stress.... a thunder and lightening storm for example. So don't be surprised if you find a blood spot this time. The eggs are fine to eat, remove the blood spot with the tip of a knife if you want. Another difference... these eggs are fresher than store eggs. Often commercial eggs are stored in refrigerated warehouses for a few weeks before they reach the consumer. These eggs are stored for a couple of days or sometimes just a few hours.
A few more things.....
This week you will find garlic scapes in your box. This is the garlic plant trying to make tiny bulbs (seeds) up in the air which would drop to the ground and make new plants, if allowed. We remove them, it allows the plant to put more energy into the bulb that is growing in the ground. You can use them just like garlic or chives.
Most of you will also find Kale and if not, you will have some next week. Kale can be steamed or boiled but even better.... sauteed or added to stirfry. This Kale is young and tender so it cooks quickly. You also will have spicy oregano. Tear a leaf off and chew slowly..it is hot! Be careful when adding to dishes.
The leaf lettuce was quickly rinsed but you should wash it again. Otherwise it may be gritty. The chard and kale was not washed, it is certainly gritty. The lettuce heads are a type of boston or bibb lettuce and are actually living because of the roots attached. It is likely to last longer than the leaf lettuce. Check this type of lettuce carefully before serving for bugs nestled between the leaves, an insignificant repercussion of spray free food.
Hope you are liking things so far. We are looking forward to the vegetables to come, but in the meantime it is nice to enjoy the herbs and greens that are at the peak of their season right now.
Cheers!
Week 2
Now we are into the second week of the CSA. Many things are growing well though we had a little bit of an outbreak of cucumber beetles. Apparently they like more than cucumbers because they were destroying the tiny zucchini plants. After days of removing the bugs by hand picking and with a shop-vac, it appears as though we are ahead of them. More seeds were planted just in case. Using a vacuum in the garden will certainly get the neighbors talking, but it works well as a chemical free way to remove many different pests.
This week, you will find in your basket among other things, Bee Balm, Bergamot or Monarda. Bee Balm has a orange, lemon, mint flavor. Though they taste very different, Bee Balm and Mint actually belong to the same family, Lamiaceae. During the American Revolution in 1773, colonists protested the tea tax and refused to drink imported tea. Instead, they drank tea from the Monarda plant introduced to them by the New York Oswego Indians. This became known as Oswego tea. This tea is reminiscent of Earl Grey and is thought to alleviate headache, aid in digestion, clear congestion and help with mild insomnia.
When making tea with fresh leaves, use 1 tbsp of fresh leaves to 1 cup boiling water. (use more leaves if stronger taste is desired) Strain off leaves and sweeten with honey. Can be combined with other herbs or black tea for a variety of flavors. You can make mock Earl Grey tea by infusing black tea with a sprig of bee balm. It is not exactly Earl Grey...which is actually made with something called bergamot orange, but the flavors are close.
The recipe choices are endless. I have used bee balm to make a nice glaze mixed with cranberry and brown sugar for pork tenderloin. You can also chop and add 1 tbsp to your pan oil when frying pork, white fish or scallops. Make a rub by chopping the leaves fine and mix with salt, some paprika and minced garlic. Use this rub on pork, chicken or turkey. Chop leaves fine and add to salads.
Also in your box you will find a small bunch of green onions. Along with the green onion, there is 1 green garlic and one green shallot.
Enjoy!
This week, you will find in your basket among other things, Bee Balm, Bergamot or Monarda. Bee Balm has a orange, lemon, mint flavor. Though they taste very different, Bee Balm and Mint actually belong to the same family, Lamiaceae. During the American Revolution in 1773, colonists protested the tea tax and refused to drink imported tea. Instead, they drank tea from the Monarda plant introduced to them by the New York Oswego Indians. This became known as Oswego tea. This tea is reminiscent of Earl Grey and is thought to alleviate headache, aid in digestion, clear congestion and help with mild insomnia.
When making tea with fresh leaves, use 1 tbsp of fresh leaves to 1 cup boiling water. (use more leaves if stronger taste is desired) Strain off leaves and sweeten with honey. Can be combined with other herbs or black tea for a variety of flavors. You can make mock Earl Grey tea by infusing black tea with a sprig of bee balm. It is not exactly Earl Grey...which is actually made with something called bergamot orange, but the flavors are close.
The recipe choices are endless. I have used bee balm to make a nice glaze mixed with cranberry and brown sugar for pork tenderloin. You can also chop and add 1 tbsp to your pan oil when frying pork, white fish or scallops. Make a rub by chopping the leaves fine and mix with salt, some paprika and minced garlic. Use this rub on pork, chicken or turkey. Chop leaves fine and add to salads.
Also in your box you will find a small bunch of green onions. Along with the green onion, there is 1 green garlic and one green shallot.
Enjoy!
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