Tuesday, April 16, 2013

CSA Newsletter

Greetings from the Garden!  This week's box has greens - both salad and braising, arugula, onions, potato onions, carrots, potatoes, and the last of the celery root.

Field Notes.  Wow.  I think this might be a case of be careful what you ask for - I had really hoped we would not have eighty degrees in March again this year as many fruit were nipped in the bud and greens bolted.  I also wished for more moisture.  Never did I expect this much snow and cold weather.  The good news is the irrigation ponds are filling up.  The good news is we have a maple syrup season this year - albeit later than most years.  The good news is the transplanted greens are perking up with the longer days and water Ken has been hauling down to them.  The good news is the parsnips and sunchokes are protected under the snow and will be delicious when we can dig them.

Space is tight.  Ken usually starts the late season cabbage now, and he has not yet transplanted the early cabbage - too cold.

Older punky wood
Ken has been busy getting into shape hauling maple sap and boiling it down.  We just bottled our first batch, and it is available for sale.  Send me an email and we can add it to your box.  

Open vent on a warm day
He has been planting, transplanting, monitoring the temperature in hoopettes and greenhouses, and some days has been opening and closing vents and doors so plants don't get too hot!  He has been hauling water to the mobile high tunnel via sled when snow cover allows.

From the Kitchen.  I am still lighting the cook stove and have been making slow cooked meals.  Last night I made some onion soup.  Slice and saute onions until transparent or even slightly caramelized.  Add herbs like thyme and savory and soup stock.  Simmer to blend flavors and add salt and pepper to taste.  I served with a bit of cheese added with some cornbread on the side.

I usually make our salad dressing.  I have been making a kefir and blue cheese combination that is great with arugula. And I also have been making a vinaigrette with the potato onions and herbs, vinegar, and olive oil.

Braising greens are so versatile. I usually saute onion and add chopped greens to wilt, turn off the heat and add anything that will work with the rest of the meal.  If I am serving something a little sweet like pork and onions, I will add a zesty dressing or vinegar.  If I am serving a zesty meal like spaghetti with a spicy sauce I will dress the greens with a creamy dressing with yogurt and or cheese.

Poached eggs in soup broth and greens
I also add greens to a bowl and pour soup over them.  It is one of Ken's favorites.

'Til Next Week!

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