Week 2 CSA Newsletter~June 21, 2013

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Rain, Rain, Rain makes for Soggy Soil Stewards!

Well, here we are again in the middle of a crazy Palouse farm season. The season started out dry, dry, dry, and we were having a challenging time just weeding, much less digging holes to get the tomatoes in the ground. This week we experienced the complete opposite: rain and lots of it. As you can see by the picture to the left, lots of rain can result in losing your shoes in the middle of a field only to be found months later as we till the beds for the next crop. Luckily enough we have a great crew of people who are not afraid to GET DIRTY!! With the solstice at hand we can only hope that the weather will cooperate soon and the farm season will be bountiful and full of nutrient rich vegetables!

IN THIS WEEK’S SHARE:

  • Basil
  • Microgreens
  • Garlic scape
  • Green onions
  • Kale

KEEPING IT FRESH

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Kale~To store kale, place in a plastic storage bag removing as much of the air from the bag as possible. Store in the refrigerator where it will keep for 5 days. The longer it is stored, the more bitter its flavor becomes. Do not wash kale before storing because exposure to water encourages spoilage.

IN THE KITCHEN WITH MICROGREENS~

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Microgreens with a Curry Viniagrette

  • 4 teaspoons curry powder (preferably Madras)
  • 2 teaspoons water
  • 1/2 cup canola oil
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon minced garlic
  • Scant 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups microgreens (1/4 pound)

Stir together curry powder and water in a small bowl to make a paste. Let stand 5 minutes, then stir in oil and let stand, stirring occasionally, 1 hour. Pour curry oil through a paper-towel-lined sieve into a small cup, discarding any solids. Whisk together vinegar, garlic, salt, and pepper, then add curry oil, whisking until combined. Divide greens among plates (with pork and potatoes, if serving) and drizzle with some dressing.

Use the greens to top everything from roasted vegetables to pizza. They can also be eaten as a salad and added to sushi, wraps, and sandwiches. If I’m not putting them on pizza, I like mine tossed with thinly sliced radishes and celery, dressed with a simple rice wine and olive oil vinaigrette, and served alongside a fried egg. Pure magic!

Grilled Green Onions

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One of my favorite ways to eat green onions is to grill them. Yep, grilled! The flavor goes great with a steak or burger or if you are vegan or vegetarian, grilled onions go great with a variety of other grilled veggies served with a balsamic dressing. To grill onions choose 15-18 large green onions, ½ c. olive oil, 2 cloves of garlic, minced, ¼ teaspoon of freshly ground pepper and salt to taste. Mix ingredients, (minus the onions) together and pour over onions in a shallow dish and toss to coat and place in fridge for an hour or overnight if you have time. When you are ready to grill place onions on a hot, preheated grill and cook 3-4 minutes per side. Remove from grill and allow to cool a bit. Serve with your favorite dish.

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