Tuesday, May 20, 2014

CSA Newsletter

Greetings from the Garden!  This box has lettuce, salad greens, braising greens, spinach, parsnips, sun chokes, gobo, potatoes, chives and/or green onions, radishes and /or salad turnips, and the first of the asparagus!

Field Notes.  Ken has continued to keep busy.  He took the plastic off the hoopettes before the 2" of rain, and has hung them to dry and has them in the shed ready to get folded up until we use them next fall.  Ken has been cultivating weeds and thinning crops.  Ken cultivates regularly before the weeds get large.  This means he can go down a row, disturb the soil with a hand cultivator about as fast as I walk.  It is obvious he has done this many years.  I was amused as there was a face book posting of an interview we did in the mobile high tunnel, and they asked me to cultivate while Ken and the interviewer transplanted seedlings.  I am slow.  And once we hear more about the program we will let you know more.  

This past week Ken moved the poultry to summer pasture.  They seemed quite happy to get into the field or rye and adjoining clover.  Next we will be moving the pigs.  Ken has decided their first job is to clear south of the garden.

One day when I was walking to the field and looking at deer tracks, I saw a bear print.  Now it seems there are two - a large and small print.  Ken assumes it is a sow and cub.  I have called the DNR bear team and want to be put on the list before there is any major damage.

From the Kitchen.  Today's box has the first asparagus.  It is later than usual, but with the rain it is plump and flavorful - well worth the wait.  Each year I give the same advice on asparagus: don't over cook it!  Some people steam it, but a few years ago we started grilling it and when I don't have the grill going I will saute in a heavy skillet.  This seals the flavor in rather than having the flavor end up in the cooking water!

Last weekend I posted on a prior blog entry the kinpira recipe for the gobo and also a quick saute for sun chokes.  
I also combine chopped sun chokes with spinach and dairy like yogurt or sour cream and chopped chives or green onions for a dip or spread.  

If you like curry, try cream of parsnip and potato soup with some curry.  Saute some onion with curry, add soup stock , add some minced celery root and chopped potatoes and parsnips.  Simmer until the vegetables are soft and run through a food mill or food processor.  Add some sour cream or yogurt with chopped chive or green onion tops as a garnish.

'Til Next Week, 

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