From CSA'er Cindy

It is easy. Let the popcorn dry out and then put it in a paper bag  twist the top and nuke  it in the microwave. You must stay in the room  as to  not burn it . I take it out when it stops continuously popping. I would rather loose a few un popped kernels than burn a bunch or popcorn or start a fire. 

 

Happy Popping

Cindy

Tips from Tish - popcorn

Put one ear in a paper bag.
Fold the end closed, lay it flat in the microwave and cut a vent snip in the top surface of the bag.
Microwave until the popping slows to a pause between pops.

I am saving mine for a table decoration and will pop it on Friday.

Popcorn?

Does anyone know how to make the popcorn that we received in our last box of goodies?

From CSA'er Julie

We've sometimes fallen behind in trying our new produce, so last week (from a CSA share several weeks ago), I was making a soup and went to cut up what looked like turnips and discovered they had a strange bright red inside. I looked them up and found out they are watermelon radishes and are best eaten raw, so I sliced them up and tried a few. They were amazing! For those who didn't get a chance to really try them: they are related to both the horseradish and turnip families.  The inside tastes like a sweet radish - almost beet-like it was so sweet, and the outside (white/green) tastes spicy like horseradish.  They are the only vegetables that all three of our kids agree are yummy and will eat without hesitation.  Here is a good link describing them and what to do with them:

http://www.recipetips.com/glossary-term/t--36089/watermelon-radish.asp

From CSA'er Deborah

I thought that this was our BEST season yet!! Can't wait for the spring season to arrive! Loved the gooseneck pumpkin, all of the squash, carrots, and various greens. The best part was that my family was always happy to try something new - if it had come from the grocery store it would not have held the same fascination or excitement!!)

From CSA'er Troy

Can you please tell me what the tannish sweet potato looking things are?

From CSA'er Jessica

love love LOVE them turnips!  Thanks!

From Farmer Pam - 10/18 HARVEST

GOOD MORNING EVERYONE – WHAT A FINE DAY ;-)

HERE IS THE LINE UP FOR THE BOXES TODAY :

SALAD MIX OR BABY ARUGULA OR BABY SPINACH, BROCCOLI, CARROTS, PEPPERS, RADISHES, APPLES, POTATOES &  EITHER WHITE GOURMET TURNIPS WITH TOPS OR BOC CHOI.

WE HOPE YOU ENJOY YOUR VEGGIES ANY QUESTIONS – PLEASE HOLLAR

BEST,

PAM

PAM STEGALL

FARMER

WWW.CALVERTFARM.COM

Eggplant Again? - EASY Moussaka

Greek Moussaka (Kosher!)

1 large eggplant
salad oil
1 pound ground beef (or ground turkey)
salt & pepper
2 large onions, minced
2 cups canned tomatoes 
1/2 tsp cinnamon - optional

Directions:

Peel eggplant and cut into 1/2 inch thick slices. Sprinkle each slice with salt and let stand 1 hour. 
Drain and brown eggplant in oil. 
Saute onions in oil until transparent. 
Add beef, seasoned with cinnamon, salt & pepper to taste. 
Cook together until slightly brown. Place alternate layers of meat mixture and eggplant in a greased casserole. Pour tomatoes over this and dot generously with oil. Bake in a slow oven (325 degrees) 1 hour. Serve hot. Serves 6.

Delicata Squash Recipes

I have found a couple of tasty recipes from Old Fashioned Living.  Check them out:

http://oldfashionedliving.com/delicata.html

Useful or Decorative - Delicata Squash

We have had quite a few people ask if that striped thing in our bounty is edible.  YES, it is!!!  It is called Delicata Squash and it is quite tasty too!

Delicata squash is a nice mild tasting and delicious squash. It can be substituted in other winter squash recipes. Delicata will store at room temperature for about 4 weeks.

ENJOY

From CSA'er Debbie - Fried Smashed Potatoes with Lemons

Here is kind of an unlikely recipe that I discovered this season.

My family really enjoys it!  Debbie

Fried Smashed Potatoes with Lemons

Recipe courtesy Giada De Laurentiis

Prep Time: 8 min
Inactive Prep Time: 5 min
Cook Time:35 min
Level: Easy
Serves: 4 servings

Ingredients
Potatoes:
• 2 pounds baby or fingerling potatoes
• 1/4 cup olive oil, plus extra as needed
• 3 cloves garlic, peeled and halved
 
Dressing:
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 lemons, zested
• Kosher salt and freshly ground black pepper

Directions
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.

In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.

For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.

Transfer the potatoes to a servin

g bowl and serve.

From Farmer Pam - Social & Garlic Planting Party

FALL SOCIAL & GARLIC PLANTING PARTY

When: Saturday, October 23rd
Time: 10A - 2P

Covered Dish Lunch
Beverages & Condiments will be provided
Children Welcome!

RSVP - FARMER@CALVERTFARM.COM

Tips from Tish: Storing Fall Vegetables

STORING FALL VEGETABLES

Fall vegetables can be stored for long periods of time, if handled properly.
Good choices are: potatoes, onions, carrots, winter squash, cabbage family, etc.

Rules for storing:
- do not wash - gently brush off obvious dirt
- keep in a cool, dark, dry, well ventilated place
- place in a breathable container: woven basket, paper bag etc.
- place the container on a rack or in some way provide ventilation underneath

As you use the vegetables, choose the ones that show signs of changing - firmness or color changes. Check the remaining items to be sure none are spoiling
(particularly the ones on the bottom).

Apples spoil at house temperatures. They will keep much longer in the refrigerator or a cold basement or garage.

Week of 8/30 - HARVEST

GOOD MORNING EVERYONE- ANOTHER BEAUTIFUL DAY BUT STILL NO RAIN

THE BOXES ARE VERY COLORFUL TODAY:
ASSORTMENT OF PEPPERS – SWEET & HOT, EGGPLANT, TOMATOES, BEANS, BEETS, CARROTS, A GREEN – COULD BE BABY ARUGULA, COLLARDS, KALE OR SWISS CHARD, POTATOES & APPLES

LOTS OF FUN FOOD
HOPE YOU ENJOY

REMEMBER – WE ARE NOW TAKING RESERVATIONS FOR THE FALL CSA
WE ORIGINALLY WERE HAVING 7 WEEKS –BUT WE DECIDED – IN THIS TOUGH ECONOMY TO GIVE AN EXTRA WEEK AT NO CHARGE – OUR WAY OF GIVING BACK TO THE COMMUNITY

SO 8 WEEKS FOR THE FALL

Tips from Tish - EASY LEEK AND POTATO SOUP - VICHYSSOISE

Jacques Pepin's method of cleaning leeks.

Using the tip of a sharp paring knife, cut off the dark green portion of the outer layer of leaves. On the next layer the light green will be higher - just cut off the dark green of each layer. Cut off the root. Cut the trimmed leek into 1/2-1 inch pieces crosswise. Place in a salad spinner or larger bowl and cover with cold water. With you hands toss the leek pieces in the water. Leave it 5 minutes to let the dirt and grit fall to the bottom. Lift out the leeks, discard the water, rinse the spinner, and spin dry the leeks. They are ready to use.

EASY LEEK AND POTATO SOUP - VICHYSSOISE

In a large soup pot heat:

2 Tablespoons of butter, or margarine

When bubbling add:

2 cups prepared leeks

Cook 3-5 minutes until limp.

Add: 4 cups broth (chicken or vegetable)

Simmer 10-15 minutes or until very soft.

Remove pan from the heat.

Place the solids and about one cup of liquid in a blender or food processor and puree until smooth. Return puree to the pot.

Add while stirring constantly over medium low heat:

1-4 portions of instant potato flakes* (use package amounts) to get the thickness you like. Use caution, it will get thicker as it stands.

Add one cup heavy cream (soy milk, rice milk, almond milk,coconut milk or cream, half and half?)

Chill thoroughly.

*Instead of potato flakes you can peel and dice 5 cups of potatoes and cook them along with the leeks.

Serve garnished with chives.

Week of 8/16 - HARVEST

GOOD MORNING EVERYONE –
WHAT A NICE RAIN ON SUNDAY – WE ARE SO GLAD TO SEE IT WATERING THE FALL CROPS ;-)

HERE IS THE LINE UP FOR TODAY : LEEKS, SWISS CHARD, PEPPERS, CUCUMBER, ZUCCHINI, MELON, APPLES, EGGPLANT & TOMATOES

BEST REGARDS,
PAM
PAM STEGALL
FARMER
WWW.CALVERTFARM.COM

Tips from Tish - Ratatouille

Ratatouille the Tish Way

This is not a traditional recipe - or perhaps it is - that people put together what was seasonal and what they had.

Dice eggplant - (the size of dice)
Brunoise (small dice) sweet peppers - hot peppers are optional
Thinly slice an onion.

I don’t like to cook fresh tomatoes - there are never enough to be “left over”. SO
add some tomato something:
that last bit of spaghetti sauce
1/2 cup V-8
some diluted tomato paste
minced sun dried tomato
etc. - you get the idea

Add seasonings with a light hand. Particularly our fresh veggies have wonderful flavor and you don’t want to over power them

I have to have: garlic, thyme, salt and pepper. If you use basil, save some for adding after cooking

Microwaves cook vegetables superbly. I have a vegetable setting and it cooks everything perfectly. If not, I would try 3 minutes, stir, 3 minutes more.

It can be baked in the oven at 350, for 30 minutes, but that gets the kitchen hot. If you have the oven on for something else, that would be the way to go.

Tips from Tish - Corn on the Cob

Cooking Corn on the Cob the Tish way

Cooking corn with its leaves on results in more corn flavor, whether you microwave it or grill it.

Remove the outer dark green leaves.
Fold back the pale green leaves and remove the silk.

I like mine plain, for the great fresh corn flavor, but you can....
Optional: brush with oil, butter, margarine, salt and pepper... whatever

Close the leaves back up over the corn.

Microwave 2 minutes on high for each ear, for up to 4 ears at a time.
Or
For a smoky, roasted corn flavor, grill and char the leaves, turning as needed.

I leave the leaves on, and just peel them back and use them as a handle

From CSA'er Rachel - opening a CSA Box

Thanks Rachel for sending us the You Tube video on 'Opening a CSA box'.

Just click on the title...

Tips from Tish - Grandma Tish's Cucumber Salad

Grandma Tish’s
CUCUMBER SALAD

3-4 large cucumbers - scrub and remove some of the skin for decoration

Thinly slice them, and spread them out in a colandar or salad spinner and sprinkle with 1 Tablespoon kosher salt and set aside for 30 min

Thinly slice one large onion and place in ice water bath.

Rinse the cucumbers and pat dry or spin in salad spinner with the drained onion.

Mix together in a large bowl or jar, until the sugar dissolves:
1/2 cup white vinegar
1/4 cup water
1/2 tablespoon sugar
dash of pepper

Add cucumbers and onions

Chill for 1 hour or more

At serving time variation (raita):
Drain and mix in some sour cream or yogurt and some mint

Week of 8/9 - HARVEST

HI EVERYONE – ANOTHER BALMY DAY – A LITTLE HOTTER –MAYBE - THAN OUR VERY NICE WEEKEND

HERE IS THE LINE UP FOR TODAY: SWEET CORN, EGGPLANT, CUCUMBER, ZUCCHINI, CARROTS OR GREEN, LEEKS OR GREEN, ONIONS, WATERMELON & TOMATOES.

WE DO NOT WAX OR FUMIGATE OUR CUCUMBERS – SO THEY MAY FEEL A LITTLE SOFT TO THE TOUCH – IF THIS BOTHERS YOU – TIGHTLY WRAP IN PLASTIC & ALWAYS REFRIGERATE – USE SOON

THE PRODUCE YOU RECEIVE IS RIPE & READY TO EAT – WE DO NOT PICK IT – UNDER RIPE – SO IT WILL NOT HANG AROUND LONG IN YOUR FRIDGE – YOU SHOULD BE EATING RIGHT AWAY – WE HIGHLY RECOMMEND THAT WITH THE CUCUMBERS TO DAY - SOME NICE COLD CUCUMBER SOUP OR A FRESH CUCUMBER SALAD – WITH THINLY SLICED ONION & SOME TOMATOES - YUM

ANY QUESTIONS – SEND AN EMAIL

THANKS A BUNCH
PAM STEGALL
FARMER
WWW.CALVERTFARM.COM

Week of 8/2 - HARVEST

HERE IS THE LINE UP FOR MONDAY:
WATERMELON, ONIONS, PEPPERS, EGGPLANT, BROCCOLI (MAY HAVE CABBAGE LOOPER MOTHS – BE SURE TO WASH), A GREEN, SWEET CORN

AS WITH ALL PRODUCE – YOU SHOULD WASH EVERYTHING BEFORE YOU EAT –

WE HAVE BEEN PLAGUED WITH BUGS THIS YEAR

UNLIKE GROCERY STORES – WE DO NOT FUMIGATE OR CHEMICAL TREAT OUR PRODUCE – SO YOU MAY FIND SOME LITTLE CREATURES IN THE PRODUCE – WE TRY HARD TO KEEP THEM OUT – BUT NOT POSSIBLE –ESP W/STUFF LIKE THE BROCCOLI

THE WEATHER HAS REALLY CHALLENGED THE PRODUCE & WE TRY NOT TO DO TO MUCH TO IT BEFORE IT IS SENT TO YOU

PLEASE BE CAREFUL OF YOUR GREENS – WASH CAREFULLY – IT IS HEAVY WITH DRY DUST – AS WE HAVE NOT HAD MUCH RAIN FOR A LONG TIME

WE HOPE TO SEE A RETURN OF THE SALAD MIX IN A FEW WEEKS – WE KNOW YOU ALL HAVE BEEN MISSING IT ;-(

ANY QUESTIONS – PLEASE FEEL FREE TO CONTACT THE FARM

PAM STEGALL
FARMER
WWW.CALVERTFARM.COM

From CSA'er Rachel - crook-neck squash

Hi folks -

do you know if the crook-neck squash that came last week is edible? We have an internal debate here....

:) THANKS -- it's all been delicious!!

Week of 7/19 - HARVEST

HERE IS THE LINE UP FOR TODAY – MAYBE A FEW MINOR SUBSTITUTIONS:
CABBAGE, PEACHES, CANTALOUPE, POTATOES, ZUCCHINI, CUCUMBER, ONION, CHARD & COLLARDS

EVERYTHING IS RIPE & READY TO EAT – THE PEACHES HAVE BEEN ESP GOOD THIS SEASON –

LOOKING FORWARD TO A GREAT FALL
BEST REGARDS,
PAM
PAM STEGALL
FARMER

QUESTION of the WEEK - 7/12: What is that thing?

Please help me! What is that thing we received in our bounty this week? It is beautiful and I would use it in a flower arrangement.

Let me know what it is and send a recipe too.

From CSA'er Deborah - Rhubarb Crisp

Rhubarb Crisp
8 tbsp. butter
3 lb. rhubarb
1/2 pt. strawberries
1 c. sugar
1 1/3 c. flour
1/2 tsp. cinnamon
1 c. dark brown sugar, firmly packed
1/2 c. rolled oats
3/4 c. chopped pecans or walnuts

Preheat oven to 375 degrees. Generously grease 3 quart baking dish. Combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put in baking dish.
Combine remaining flour, brown sugar, oats, nuts and melted butter. Sprinkle over rhubarb-strawberry mixture. Bake at 375 degrees for 35-45 minutes until topping is crisp and brown. Top with pareve whip or ice cream.

Week of 6/28 - Harvest

HERE IS THE LINE UP FOR TODAY – THERE MAY BE SOME MINOR SUBSTITUTIONS

CAULIFLOWER, KALE, 2 PACKS OF STRING BEANS –GREEN OR YELLOW, BLUEBERRIES, POTATOES - RED OR YUKON, HERB, BEETS W/ TOPS, ZUCCHINI, CUCUMBERS AND KOLRABI

HAVE FUN WITH YOUR FOOD
PAM
PAM STEGALL
FARMER
WWW.CALVERTFARM.COM

Recipe - Hot & Sour Slaw

Check out the following recipe from Eating Well:

Hot & Sour Slaw
4 servings, a generous 1 cup each
Active Time: 20 minutes
Total Time: 20 minutes

Ingredients:
* 3 tablespoons rice vinegar
* 1 tablespoon reduced-sodium soy sauce
* 1 tablespoon toasted sesame oil
* 1 teaspoon grated fresh ginger
* 1/4 teaspoon ground white pepper
* 1/4 teaspoon crushed red pepper, or to taste
* 3 cups shredded napa, or green cabbage
* 1 cup thinly sliced red bell pepper
* 1/3 cup sliced scallions
* 1 8-ounce can bamboo shoots, drained and thinly sliced

Preparation:
1. Whisk rice vinegar, reduced-sodium soy sauce, oil, ginger, white pepper and crushed red pepper in a large bowl. Add napa (or green cabbage) bell pepper, scallions and bamboo shoots; toss to coat.

Nutrition:
Per serving: 62 calories; 4 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 112 mg sodium; 189 mg potassium.

Nutrition Bonus: Vitamin C (85% daily value), Vitamin A (18% dv).

1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat

Farmer Pam is Calling for a PESTO PARTY!

OH MY – LET’S HAVE A PESTO –‘STAND – OFF’

LAST YEAR AT THE CALVERT FARM ‘PESTO MAKING PARTY’ – WE MADE A PESTO – SAGE ,PARSLEY & WE USED WALNUTS –

WELL – LET ME TELL YOU – I KINDA THOUGHT THAT WAS AN ‘ODD’ COMBINATION – BUT – WOW - WHAT A GREAT COMBINATION-

SO – DO WE NEED TO HAVE A SUMMIT’

HERE – AT THE FARM

THE ‘GLOVE’ IS – THROWN – LOL

PICK A DATE – INVITE –PESTO - LOVERS

Recipe - Garlic Scape Pesto

Garlic Scape Pesto

~ Recipe courtesy of Debbye Berlin


1 cup garlic scapes* (about 8 or 9), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated.

With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper.

Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.

For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

*scapes: the long, flower stems of the garlic plant

From Farmer Pam - Garlic Scapes

Thanks Farmer Pam for sharing the following link on "What to do with Garlic Scapes"


http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-
with-garlic-scapes-recipe.html

Week 5 - From Farmer Pam

HERE IS YOUR LIST OF PRODUCE FOR TODAY:

PEAS (SNOW OR SNAP) , SALAD MIX, HEAD LETTUCE, ZUCCHINI (ONLY 1 – THEY ARE JUST STARTING ) , SPRING ONIONS, CHERRIES, GARLIC SCAPES – GOOD SAUTE WITH OLIVE OIL, RHUBARB, AND EITHER CHINESE CABBAGE OR BEETS WITH TOPS .

HOPE YOU ENJOY
PAM STEGALL
FARMER
WWW.CALVERTFARM.COM

From CSA'er Gail - Store Bought Organic Eggs

"Why You Don't Want to Buy Organic Eggs at the Grocery Store"

http://articles.mercola.com/sites/articles/archive/2010/06/08/why-you-dont-want-to-buy-organic-eggs-at-the-grocery-store.aspx

Thank you Gail for the low-down on store bought organic eggs.

Week 4 - From Farmer Pam

TODAY WE HAVE: SALAD MIX, BEETS W/ TOPS, GREEN CABBAGE ( OR RHUBARB –IN ABOUT 5 BOXES OR SO ) KALE, ZUCCHINI AND ONIONS

WE HOPE YOU ENJOY –

BEST REGARDS, P

PAM STEGALL
FARMER
WWW.CALVERTFARM.COM

QUESTION of the WEEK - week 3

It is rumored that Mel Blanc (the voice of Bugs Bunny) had a dislike for carrots...

ANSWER to WEEK 2 Question

Does anyone know how and why CSAs started? Let's throw in Where? also...

According to Wikipedia:
Community-supported agriculture began in the early 1960s in Germany, Switzerland, and Japan as a response to concerns about food safety and the urbanization of agricultural land. But long before the 1960's concerns about food safety had hit Germany, Switzerland and Japan, even before the U.S. President Franklin Roosevelt encouraged Americans to plant victory gardens as a way of doing their part during World War II, President Herbert Hoover introduced people to the idea of relief or sustainable gardens after the stock market crash of 1929. These relief gardens, mainly set up in vacant lots, were a way of feeding hungry people, plus creating jobs for those who had become unemployed. Working in these gardens gave people a feeling of self-worth and usefulness. Although very successful in the early part of the depression, these types of gardens ended in 1935 after President Roosevelt's New Deal Program was adapted and government funding for the relief gardens stopped. However the relief gardens that President Hoover had introduced to the people in the great depression laid the foundation for the victory gardens of WWII. Then in the 1960's groups of consumers and farmers in Europe formed cooperative partnerships to fund farming and pay the full costs of ecologically sound and socially equitable agriculture. In Europe many of the CSA style farms were inspired by the economic ideas of Rudolf Steiner and experiments with community agriculture took place on farms using biodynamic agriculture. In 1965, mothers in Japan concerned about the rise of imported food and the loss of arable land started the first CSA projects, called teikei (提携) in Japanese - most likely unrelated to the developments in Europe.

The idea didn't start to take root in the United States again until sometime in 1984, when Jan VanderTuin brought the concept of CSA to North America from Europe.[1] At the same time, German Biodynamic farmer Trauger Groh, founded with colleagues the Temple-Wilton Community Farm in Wilton, New Hampshire.[2] Vander Tuin had co-founded a community-supported agricultural project named Topinambur, located near Zurich, Switzerland. Coinage of the term "community-supported agriculture" stems from Vander Tuin and the Great Barrington CSA that he co-founded with Robyn Van En, its proprietor.[citation needed] Since that time, community supported farms have been organized throughout North America, mainly in the Northeast, the Pacific coast, the Upper-Midwest, and Canada. North America now has at least 13,000 CSA farms, 12,549 of them in the US alone (as of 2007), according to the US Department of Agriculture.

WEEK 3 - Harvest List

Week 3 contains the following:

ASPARAGUS, STRAWBERRIES, LETTUCE OR SALAD, COLLARDS OR CHARD, MUSTARD GREENS, RADISH, SPRING ONIONS

Rhubarb Salsa Recipe from CSA'er Lisa

Rhubarb Salsa (for White Meats)

Ingredients

2 cups rhubarb, finely diced
3 scallions/green onion, finely chopped
1/2 cup sweet red pepper, finely chopped
1/2 cup sweet yellow pepper, finely chopped
1/2 cup fresh cilantro, finely chopped
1 - 2 chili peppers, finely chopped (choose variety to your heat level)
1 - 2 Tbsp fresh lime juice
brown sugar
salt and pepper

Process:

1) Remove ribs and seeds of the peppers and finely chop - keep chilies separate from sweets - put aside

2) Finely dice the rhubarb - blanch in boiling water for 10 seconds

3) Place blanched rhubarb immediately into ice bath to stop cooking process

4) Combine rhubarb with sweet peppers

5) Next add cilantro and scallions/green onions

6) Next add chilies to your desired heat level (start with less and add more as desired)

7) Stir in fresh lime juice

8) Add brown sugar, salt and pepper to taste

9) Best served over grilled or pan seared chicken or fish

ANSWER to WEEK 1 Question

QUESTION of the WEEK:  My husband wants to know if anyone else thinks about the movies, a cat and a baseball team when hearing the word 'rhubarb'?

ANSWER:  RHUBARB - a movie made in 1951.  Rich, eccentric T.J. Banner adopts a feral cat who becomes an affectionate pet. Then T.J. dies, leaving to Rhubarb most of his money and a pro baseball team, the Brooklyn Loons. When the team protests, publicist Eric Yeager convinces them Rhubarb is good luck. But Eric's fiancée Polly seems to be allergic to cats, and the team's success may mean new hazards for Rhubarb. Written by Rod Crawford

QUESTION of the WEEK - week 2

Does anyone know how and why CSAs started?  Let's throw in Where? also...

Spring Onions

Don't know what to do with your spring onions? Here are some suggestions:

- add to your tossed salads (I know, an obvious one)
- add to quinoa (ask me about this stuff - I love it!!)
- top your potato
- grill it! and serve it up as a side... It is easy and surprisingly tasty. Lightly coat it with olive oil, sprinkle with balsamic vinegar (optional) and salt (also optional).

Rhubarb/Strawberry recipes from EATING WELL

The magazine EATING WELL has just sent me some rhubarb recipes I would like to share with you.

Strawberry Rhubarb Pie:
http://www.eatingwell.com/recipes/strawberry_rhubarb_pie.html

Strawberry-Rhubarb Tart:
http://www.eatingwell.com/recipes/strawberry_rhubarb_tart.html

Strawberry-Rhubarb Cobbler:
http://www.eatingwell.com/recipes/strawberry_rhubarb_cobbler.html

Strawberry-Rhubarb Bread Pudding:
http://www.eatingwell.com/recipes/strawberry_rhubarb_bread_pudding.html

Rhubarb-Strawberry Summer Pudding:
http://www.eatingwell.com/recipes/rhubarb_strawberry_summer_pudding.html

Rhubarb & Strawberry Crumble:
http://www.eatingwell.com/recipes/rhubarb_strawberry_crumble.html

Week 2

Ohhhhhh!  Ahhhh!  Delish!   Mushrooms, mint, lettuce, salad mix, radishes, rhubarb, spinach and strawberries.

Mint juleps...  rhubarb strawberry cobbler...  mushroom spinach salad...

Send ideas and recipes to st.csa.info@gmail.com to be posted and shared.

Tips from Tish

Most gardeners, sooner or later, are inundated with a bumper crop of 
something (or many things).  Most TV garden shows have published 
cookbooks to deal with that.  Two of my favorites are out of print and 
therefore available from out-of-print book sellers at very inexpensive 
prices.
 The Joy of Gardening Cookbook
 The Victory Garden Cookbook
 
In addition there are all the on line recipe sources.
 foodtv.com
 epicurious.com
 recipes.com
 eatingwell.com  (my favorite for modern, healthy, easy to prepare 
recipes with nutritional analysis)
 
BTW... my degree from Cornell is in Food & Nutrition, I have taught a 
high school food and nutrition program for 35 years in Baldwin, Long 
Island.  I have written the new food and nutrition curriculum for the 
New York State Education Department ( 6 courses:  Intro to foods, 
Advanced Culinary, Baking, Gourmet Foods, Career Exploratory Restaurant 
Management, Nutrition, Health & Fitness).

Welcome to CSA Spring 2010!

It may not look like spring out your window, but let's hope the vegetables are enjoying it. Welcome to CSA Spring 2010.  Our first week we harvested the following:  spring onions, lettuce, radishes, spinach, mushrooms, mint and rhubarb.  QUESTION of the WEEK:  My husband wants to know if anyone else thinks about the movies, a cat and a baseball team when hearing the word 'rhubarb'?