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