2016 csa june 6-8
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GORMAN Farm COMMUNITY SUPPORTED AGRICULTURE
z
CSA Harvest Garlic Scapes
Lacinato Kale Collard Greens Scallions Butter Lettuce Romaine Lettuce Mustard Greens Herb nnn * Our totes have still not arrived, please try to remember to bring your own. We should have them next week!
Kale Chips
These are a go to in our family. They are so delicious and go as quick as I make them. You can play around with your own seasonings!
Field Notes
We are in really good shape as this second week in June hits us. The field plantings are finally pretty much caught up. This week final rounds of tomatoes and peppers will be planted. We will be bedding up for our winter squash later this week as well. In the greenhouse, we are a season ahead. Most of all the spring and summer crops have made their way to Gorman’s fields, making room for the start of fall seedlings. This year we have really been on top of our weed control. Consistent mowing around the fields, hand weeding, and mechanical cultivating are the three techniques we use to 1 head of Kale, washed and dried 2 Tablespoons olive oil sea salt to seasoning
Preheat the oven to 275 degrees Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss
z
mitigate weeds. The quality and success of our crops is reliant on many things, especially weed control. This year we have a huge planting of garlic. We grow enough garlic to use for our seed source for the following year. As our seed stock was low last year we have made sure to plant extra this year. So this week you will see more garlic scapes, in higher quantities too. Spring on the farm is notorious for leafy greens, we hope that you embrace them! We try to plan the harvest to provide week to week diversity but some plants just can’t stay in the ground any longer. with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes, serve!
From the field to the table
You may be noticing that you have come away with a lot of greens, you may be overwhelmed. It’s a good idea to unpack your veggies and make a mental note on perishability and begin to plan from there. It’s the old refrigerator triage! For example this week you will be getting butter lettuce and romaine lettuce. Romaine will stay crisp for quite a long time if kept slightly damp in a plastic bag, you may want to eat through your butter lettuce first before you get to the romaine. One tip I have found is to turn your fridge down a degree or two, this will help in preserving your veggies better. This week I will be grilling my romaine lettuce, I will post my go to caesar dressing on the following page. It is so versatile I can’t not share it! Speaking of versatility, couldn’t get enough of your garlic scape pesto? This week try using it as a spread for a lovely grilled cheese, use it instead of tomato sauce for a weeknight pizza (when my kids decorate their own pizza I’m always amazed at the things they will try!)or use it as a condiment for a tortilla wrap. If you have extras, go ahead and pop it in used cream cheese containers and freeze it!
Collard Greens
If you are taking your collards to the trade table hold up a second! You may want to give them another try! • • • •
The cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables. They have cancer - preventative properties Antioxidant benefits - Vitamins C, A, E and manganese They have great Anti-inflammatory Benefits and provide cardiovascular and digestive support.
It is very important not to overcook collard greens. Like other cruciferous vegetables overcooked collard greens will begin to emit the unpleasant sulfur smell associated with overcooking. To help collard greens to cook more quickly, evenly slice the leaves into 1/2-inch slices and the stems into 1/4-inch pieces. Let them sit for at least 5 minutes to bring out the health-promoting qualities and steam for 5 minutes.
History
Like kale, cauliflower and broccoli, collards are descendants of the wild cabbage, a plant thought to have been consumed as food since prehistoric times and to have originated in Asia Minor. From there it spread into Europe, being introduced by groups of Celtic wanderers around 600 B.C. Collards have been cultivated since the times of the ancient Greek and Roman civilizations. While collards may have been introduced into the United States before, the first mention of collard greens dates back to the late 17th century. Collards are an integral food in traditional southern American cuisine. A Quick search online gave me these tempting recipe ideas. http://www.huffingtonpost.com/2014/02/14/ collard-greens-recipe_n_2869207.html - Creamed Coconut Collard Greens - Collard Green Wraps (good way to keep it skinny with out the bread) - Polenta al forno with collards, cheddar and ricotta - Collard roll ups with coconut curry kale
Raw Green Vegan Collard Wraps INGREDIENTS 4 large collard leaves 1 red bell pepper 1 avocado 2-3 ounces alfalfa sprouts 1/2 lime 1 cup raw pecans 1 tablespoon tamari (gluten-free soy sauce) 1 teaspoon cumin (or 1/2 teaspoon minced garlic and 1/2 teaspoon grated ginger) 1 teaspoon extra virgin olive oil
METHOD
place them in a bath of warm water with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping). Slice avocado and pepper. In a food processor combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together. Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.
To prepare collard leaves wash leaves, cut off white stem at the bottom that has no leaves and Ingredients Servings: 4-6 1/4 cup fresh lemon juice 8 anchovy fillets packed in oil, drained 1 garlic clove 1 teaspoon Dijon mustard 3/4 cup extra-virgin olive oil 1/2 cup finely grated Parmesan, divided Kosher salt and freshly ground black pepper 1 hard-boiled egg, peeled 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)
TUSCAN KALE CAESAR SLAW METHOD Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD Dressing can be made 2 days ahead. Keep chilled. Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD Can be made 6 hours ahead. Cover bowls separately and chill. Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.
I use this same dressing in wraps or as a dressing for my grilled caesar salad.
Preheat grill to medium-high heat. 2. Place lettuce, cut side down, on grill rack lightly coated with olive oil. Grill 1 minute on each side or until grill marks appear. Remove lettuce. Drizzle with oil, and sprinkle with pepper and salt.
U
N
E
6
-
J
U
N
E
8
GORMAN Farm COMMUNITY SUPPORTED AGRICULTURE
z
CSA Harvest Garlic Scapes
Lacinato Kale Collard Greens Scallions Butter Lettuce Romaine Lettuce Mustard Greens Herb nnn * Our totes have still not arrived, please try to remember to bring your own. We should have them next week!
Kale Chips
These are a go to in our family. They are so delicious and go as quick as I make them. You can play around with your own seasonings!
Field Notes
We are in really good shape as this second week in June hits us. The field plantings are finally pretty much caught up. This week final rounds of tomatoes and peppers will be planted. We will be bedding up for our winter squash later this week as well. In the greenhouse, we are a season ahead. Most of all the spring and summer crops have made their way to Gorman’s fields, making room for the start of fall seedlings. This year we have really been on top of our weed control. Consistent mowing around the fields, hand weeding, and mechanical cultivating are the three techniques we use to 1 head of Kale, washed and dried 2 Tablespoons olive oil sea salt to seasoning
Preheat the oven to 275 degrees Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss
z
mitigate weeds. The quality and success of our crops is reliant on many things, especially weed control. This year we have a huge planting of garlic. We grow enough garlic to use for our seed source for the following year. As our seed stock was low last year we have made sure to plant extra this year. So this week you will see more garlic scapes, in higher quantities too. Spring on the farm is notorious for leafy greens, we hope that you embrace them! We try to plan the harvest to provide week to week diversity but some plants just can’t stay in the ground any longer. with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes, serve!
From the field to the table
You may be noticing that you have come away with a lot of greens, you may be overwhelmed. It’s a good idea to unpack your veggies and make a mental note on perishability and begin to plan from there. It’s the old refrigerator triage! For example this week you will be getting butter lettuce and romaine lettuce. Romaine will stay crisp for quite a long time if kept slightly damp in a plastic bag, you may want to eat through your butter lettuce first before you get to the romaine. One tip I have found is to turn your fridge down a degree or two, this will help in preserving your veggies better. This week I will be grilling my romaine lettuce, I will post my go to caesar dressing on the following page. It is so versatile I can’t not share it! Speaking of versatility, couldn’t get enough of your garlic scape pesto? This week try using it as a spread for a lovely grilled cheese, use it instead of tomato sauce for a weeknight pizza (when my kids decorate their own pizza I’m always amazed at the things they will try!)or use it as a condiment for a tortilla wrap. If you have extras, go ahead and pop it in used cream cheese containers and freeze it!
Collard Greens
If you are taking your collards to the trade table hold up a second! You may want to give them another try! • • • •
The cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables. They have cancer - preventative properties Antioxidant benefits - Vitamins C, A, E and manganese They have great Anti-inflammatory Benefits and provide cardiovascular and digestive support.
It is very important not to overcook collard greens. Like other cruciferous vegetables overcooked collard greens will begin to emit the unpleasant sulfur smell associated with overcooking. To help collard greens to cook more quickly, evenly slice the leaves into 1/2-inch slices and the stems into 1/4-inch pieces. Let them sit for at least 5 minutes to bring out the health-promoting qualities and steam for 5 minutes.
History
Like kale, cauliflower and broccoli, collards are descendants of the wild cabbage, a plant thought to have been consumed as food since prehistoric times and to have originated in Asia Minor. From there it spread into Europe, being introduced by groups of Celtic wanderers around 600 B.C. Collards have been cultivated since the times of the ancient Greek and Roman civilizations. While collards may have been introduced into the United States before, the first mention of collard greens dates back to the late 17th century. Collards are an integral food in traditional southern American cuisine. A Quick search online gave me these tempting recipe ideas. http://www.huffingtonpost.com/2014/02/14/ collard-greens-recipe_n_2869207.html - Creamed Coconut Collard Greens - Collard Green Wraps (good way to keep it skinny with out the bread) - Polenta al forno with collards, cheddar and ricotta - Collard roll ups with coconut curry kale
Raw Green Vegan Collard Wraps INGREDIENTS 4 large collard leaves 1 red bell pepper 1 avocado 2-3 ounces alfalfa sprouts 1/2 lime 1 cup raw pecans 1 tablespoon tamari (gluten-free soy sauce) 1 teaspoon cumin (or 1/2 teaspoon minced garlic and 1/2 teaspoon grated ginger) 1 teaspoon extra virgin olive oil
METHOD
place them in a bath of warm water with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping). Slice avocado and pepper. In a food processor combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together. Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.
To prepare collard leaves wash leaves, cut off white stem at the bottom that has no leaves and Ingredients Servings: 4-6 1/4 cup fresh lemon juice 8 anchovy fillets packed in oil, drained 1 garlic clove 1 teaspoon Dijon mustard 3/4 cup extra-virgin olive oil 1/2 cup finely grated Parmesan, divided Kosher salt and freshly ground black pepper 1 hard-boiled egg, peeled 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)
TUSCAN KALE CAESAR SLAW METHOD Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD Dressing can be made 2 days ahead. Keep chilled. Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD Can be made 6 hours ahead. Cover bowls separately and chill. Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.
I use this same dressing in wraps or as a dressing for my grilled caesar salad.
Preheat grill to medium-high heat. 2. Place lettuce, cut side down, on grill rack lightly coated with olive oil. Grill 1 minute on each side or until grill marks appear. Remove lettuce. Drizzle with oil, and sprinkle with pepper and salt.
