2016 Week 2 CSA
SCHOONER FARMS CSA WEEK 2
JULY 14, 2016
NEWSLETTER
Green Goodness
CONTACT INFO This Week’s Harvest Chard - Rainbow & White Kale - 2 Types Pac Choi Lettuces Cutting Celery Parsley Basil Fresh Strawberries Kohlrabi Turnips Radishes
Don Schooner - Owner Becky White-Schooner Office & Distribution Phone 419.261.0908 Email: [email protected] Website: schoonerberries.com Distribution Days Tues. 3-6 Sat. 9-noon General Farm Hours Mon-Fri 8-3 Sat 9-12 closed on Sunday
NEWS FROM THE FARM Happy Fourth! Hope you are all enjoying the day. Gardens are looking great. Some damage from the heat but not a ton. It will be a few more weeks for carrots and beets. Berries are just starting. I suspect in a week or two we will be harvesting blackberries. YUM! We have oodles of peppers, tomatoes, and teeny tiny eggplants forming. So stay tuned for the nightshades. Cucumbers and summer squash won’t be far behind. The fall garden will be planted this week. Alan and Rachel have cleared off the serpent mound for the fall plants. All the transplants are waiting to planted. So far the shrimp experiment is going along “swimmingly”. Fingers crossed. Toes, too. The laying hens are producing more and more. Little devils. I am still chicken of chickens, after all these years you would think I would cowgirl up. Ain’t happening, partner. The meat chickens will be going if for processing at the end of the month. So, if you are interested in buying some pastured, non GMO fed meat birds let me know. See you soon!
PAGE 1
SCHOONER FARMS CSA
JULY 14, 2014
HOW TO HANDLE & CARE FOR YOUR GOODS - Everything this week is fairly simple to care for! Your MUST RINSE all your veggies. We are not allowed to rinse them other than to just get the clods of dirt off. PLEASE rinse thoroughly. We do our best to clean everything off but you will still need to rinse your stuff! LETTUCE: Lettuce will perish quickly if not stored properly. Fill sink with cool water, put greens in and swish around to allow sand and dirt to settle to sink bottom. It is best to rip and tear lettuce rather than cutting with a knife. Lettuces like moisture and cool temperatures, so store lettuce in perforated plastic bags wrapped in damp paper towels, and keep in the refrigerator vegetable crisper. CHARD: Wash as you would Lettuce. Don’t tear until ready to use. HERBS - just stand them in a glass of fresh water. Cover with a baggie and enjoy through out the week OR this week the herb selection can easily be dried by hanging them and letting them air dry. Basil will dry beautifully and once dry just put in a storage vessel and keep in a dark cupboard. Parsley & cutting celery can be used interchangeably. The look almost identical. Just rinse and keep in a plastic bag. KALE - is considered one of the oldest forms of cabbage, and native to the eastern Mediterranean, researchers believe it may have been grown as a food crop as early as 2000 B. C. Preparation: First off, you must be sure to remove the tough stem. To do so, run your knife down either side of the center stem, pull to remove, and discard. Then, coarsely chop the leaves into ribbons or pieces. Secondly, be sure to cook your kale until tender, but not overcooked. This can take a little bit of getting used to, because kale takes a lot longer to cook than most greens. When it's tender and turns a bright green, it's usually done. STORAGE - Do not store greens in paper bags. Store unwashed with a dampened paper towel in a perforated plastic bag and refrigerate. By changing the towel occasionally and keeping it damp, you’ll be able to store the greens for up to a week. Freezing: Greens freeze well. Wash, then blanch for 3 minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags. Use within 6 months. TURNIPS: Rinse and then keep in crisper. Greens can be used too. PAC CHOI: Keep refrigerated (32-36°F), storing in a perforated plastic bag. CULINARY TIPS _ Both the stalk and the leaves can be eaten raw, or cooked. Whether they're stir-fried, gently steamed or added to soup, Pac Choi is easy to prepare and a nutritious addition to meals. Separate the leaves from the stalks, as the thicker stalks take longer to cook. Rinse well and drain, then shred or cut across the leaves, and cut stalks into small slices along the diagonal, sauté with a small amount of water or chicken stock. KOHLRABI: Rinse and refrigerate until ready to use. Leaves may be used as well.
PAGE 2
SCHOONER FARMS CSA
JULY 14, 2014
RECIPES
Veggie of the Week - KALE IN SEASON - June, July, September, October, November Kale is considered one of the oldest forms of cabbage, and native to the eastern Mediterranean, researchers believe it may have been grown as a food crop as early as 2000 B. C. CULINARY TIPS First off, you must be sure to remove the tough stem. To do so, run your knife down either side of the center stem, pull to remove, and discard. Then, coarsely chop the leaves into ribbons or pieces. Secondly, be sure to cook your kale until tender, but not overcooked. This can take a little bit of getting used to, because kale takes a lot longer to cook than most greens. When it's tender and turns a bright green, it's usually done. STORAGE TIPS Do not store greens in paper bags. Store unwashed with a dampened paper towel in a perforated plastic bag and refrigerate. By changing the towel occasionally and keeping it damp, you’ll be able to store the greens for up to a week. Freezing: Greens freeze well. Wash, then blanch for 3 minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags. Use within 6 months.
KALE CHIPS This is a super easy recipe that turns kale leaves into crunchy chips reminiscent of thin potato chips! 1 bunch kale (any variety) 2 tsp. olive oil sea salt sesame seeds (optional but delicious!) Preheat oven to about 375 F degrees. Wash and dry kale. Tear the leaves off the thick stems into bite size pieces. Discard the stems. Spread evenly in a single layer on cookie sheets. Drizzle with olive oil and sprinkle to taste with sea salt and sesame seeds. Bake for about 15 minutes, until edges are just light brown and kale is crispy when moved in pan. Watch carefully and don't let them burn!
PAGE 3
SCHOONER FARMS CSA
JULY 14, 2014
RECIPES
RAW KALE SALAD 1 bunch Kale 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs 1/2 garlic clove 1/4 teaspoon kosher salt, plus a pinch 1/4 cup (or small handful) grated pecorino cheese, plus additional for garnish 3 tablespoons extra-virgin olive oil, plus additional for garnish Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml) 1/8 teaspoon red pepper flakes Freshly ground black pepper to taste Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl. If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil. Source: 101 Cookbooks -- Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.
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SCHOONER FARMS CSA
JULY 14, 2014
RECIPES
TUSCAN WHITE BEAN & KALE SOUP A family favorite that will soon become yours too! A great way to cook the kale and get everyone to love it! 2 (15 oz) cans Cannellini beans 2 T olive oil 1 bay leaf 1 onion, diced 4 cloves garlic, minced 2 carrots, diced 8 c vegetable or chicken stock 1 bunch kale, de-ribbed and cut into 1 inch ribbons 1 (28 oz) can diced tomatoes, drained salt and pepper Parmesan (optional) Heat olive oil in a large, heavy pot and add onion, garlic, carrots and bay leaf. Reduce heat to medium, cook until onions are translucent. Add stock. Bring stock to boil, reduce heat to simmer and beans, kale, and tomatoes. Simmer 20 minutes. Add salt and pepper and Parmesan, if desired.
SESAME KALE SALAD 1 large bunch kale 2 Tbs soy sauce 2 Tbs toasted sesame oil 1 Tbs toasted sesame seeds 1 clove garlic, minced 2 tsp honey 1 Tbs apple cider vinegar Dash of black pepper Separate kale leaves from stems and roughly chop. Steam until the greens are just tender. Drain; let cool until it can be handled. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to greens. Toss together. Courtesy of Madison Area CSA Coalition
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SCHOONER FARMS CSA
JULY 14, 2014
GRANNIE'S FRENCH SWISS CHARD A special recipe from Cait Johnson: The French love their chard (“blettes” in their language), and my Grannie (who was French and Swiss, among other things) used to make this recipe for me when I was little because she knew how good it was for me (chard is a fabulous source of many antioxidant vitamins and minerals)--and because this was one way I would actually eat it and enjoy it! The secret is adding raisins and pine nuts to the chard. I recently bought a drop-dead gorgeous book of French Provincial recipes, and in it was a recipe that looked just like the chard my Grannie used to make for me. It was even called “Blettes Grand-mere!” Try making it for your little ones: the sweetness of the raisins and the nutty, buttery crunch of the pine nuts make chard completely irresistible--and it cooks in about 3 minutes. 1 bunch Swiss chard 3 tablespoons butter 1 tablespoon olive oil 1 tablespoons chopped fresh rosemary 1/3 cup raisins or golden raisins 2 tablespoons pine nuts salt and freshly-ground black pepper, to taste Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely. Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume. Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes. Season with salt and pepper and serve immediately.
PAGE 6
JULY 14, 2016
NEWSLETTER
Green Goodness
CONTACT INFO This Week’s Harvest Chard - Rainbow & White Kale - 2 Types Pac Choi Lettuces Cutting Celery Parsley Basil Fresh Strawberries Kohlrabi Turnips Radishes
Don Schooner - Owner Becky White-Schooner Office & Distribution Phone 419.261.0908 Email: [email protected] Website: schoonerberries.com Distribution Days Tues. 3-6 Sat. 9-noon General Farm Hours Mon-Fri 8-3 Sat 9-12 closed on Sunday
NEWS FROM THE FARM Happy Fourth! Hope you are all enjoying the day. Gardens are looking great. Some damage from the heat but not a ton. It will be a few more weeks for carrots and beets. Berries are just starting. I suspect in a week or two we will be harvesting blackberries. YUM! We have oodles of peppers, tomatoes, and teeny tiny eggplants forming. So stay tuned for the nightshades. Cucumbers and summer squash won’t be far behind. The fall garden will be planted this week. Alan and Rachel have cleared off the serpent mound for the fall plants. All the transplants are waiting to planted. So far the shrimp experiment is going along “swimmingly”. Fingers crossed. Toes, too. The laying hens are producing more and more. Little devils. I am still chicken of chickens, after all these years you would think I would cowgirl up. Ain’t happening, partner. The meat chickens will be going if for processing at the end of the month. So, if you are interested in buying some pastured, non GMO fed meat birds let me know. See you soon!
PAGE 1
SCHOONER FARMS CSA
JULY 14, 2014
HOW TO HANDLE & CARE FOR YOUR GOODS - Everything this week is fairly simple to care for! Your MUST RINSE all your veggies. We are not allowed to rinse them other than to just get the clods of dirt off. PLEASE rinse thoroughly. We do our best to clean everything off but you will still need to rinse your stuff! LETTUCE: Lettuce will perish quickly if not stored properly. Fill sink with cool water, put greens in and swish around to allow sand and dirt to settle to sink bottom. It is best to rip and tear lettuce rather than cutting with a knife. Lettuces like moisture and cool temperatures, so store lettuce in perforated plastic bags wrapped in damp paper towels, and keep in the refrigerator vegetable crisper. CHARD: Wash as you would Lettuce. Don’t tear until ready to use. HERBS - just stand them in a glass of fresh water. Cover with a baggie and enjoy through out the week OR this week the herb selection can easily be dried by hanging them and letting them air dry. Basil will dry beautifully and once dry just put in a storage vessel and keep in a dark cupboard. Parsley & cutting celery can be used interchangeably. The look almost identical. Just rinse and keep in a plastic bag. KALE - is considered one of the oldest forms of cabbage, and native to the eastern Mediterranean, researchers believe it may have been grown as a food crop as early as 2000 B. C. Preparation: First off, you must be sure to remove the tough stem. To do so, run your knife down either side of the center stem, pull to remove, and discard. Then, coarsely chop the leaves into ribbons or pieces. Secondly, be sure to cook your kale until tender, but not overcooked. This can take a little bit of getting used to, because kale takes a lot longer to cook than most greens. When it's tender and turns a bright green, it's usually done. STORAGE - Do not store greens in paper bags. Store unwashed with a dampened paper towel in a perforated plastic bag and refrigerate. By changing the towel occasionally and keeping it damp, you’ll be able to store the greens for up to a week. Freezing: Greens freeze well. Wash, then blanch for 3 minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags. Use within 6 months. TURNIPS: Rinse and then keep in crisper. Greens can be used too. PAC CHOI: Keep refrigerated (32-36°F), storing in a perforated plastic bag. CULINARY TIPS _ Both the stalk and the leaves can be eaten raw, or cooked. Whether they're stir-fried, gently steamed or added to soup, Pac Choi is easy to prepare and a nutritious addition to meals. Separate the leaves from the stalks, as the thicker stalks take longer to cook. Rinse well and drain, then shred or cut across the leaves, and cut stalks into small slices along the diagonal, sauté with a small amount of water or chicken stock. KOHLRABI: Rinse and refrigerate until ready to use. Leaves may be used as well.
PAGE 2
SCHOONER FARMS CSA
JULY 14, 2014
RECIPES
Veggie of the Week - KALE IN SEASON - June, July, September, October, November Kale is considered one of the oldest forms of cabbage, and native to the eastern Mediterranean, researchers believe it may have been grown as a food crop as early as 2000 B. C. CULINARY TIPS First off, you must be sure to remove the tough stem. To do so, run your knife down either side of the center stem, pull to remove, and discard. Then, coarsely chop the leaves into ribbons or pieces. Secondly, be sure to cook your kale until tender, but not overcooked. This can take a little bit of getting used to, because kale takes a lot longer to cook than most greens. When it's tender and turns a bright green, it's usually done. STORAGE TIPS Do not store greens in paper bags. Store unwashed with a dampened paper towel in a perforated plastic bag and refrigerate. By changing the towel occasionally and keeping it damp, you’ll be able to store the greens for up to a week. Freezing: Greens freeze well. Wash, then blanch for 3 minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags. Use within 6 months.
KALE CHIPS This is a super easy recipe that turns kale leaves into crunchy chips reminiscent of thin potato chips! 1 bunch kale (any variety) 2 tsp. olive oil sea salt sesame seeds (optional but delicious!) Preheat oven to about 375 F degrees. Wash and dry kale. Tear the leaves off the thick stems into bite size pieces. Discard the stems. Spread evenly in a single layer on cookie sheets. Drizzle with olive oil and sprinkle to taste with sea salt and sesame seeds. Bake for about 15 minutes, until edges are just light brown and kale is crispy when moved in pan. Watch carefully and don't let them burn!
PAGE 3
SCHOONER FARMS CSA
JULY 14, 2014
RECIPES
RAW KALE SALAD 1 bunch Kale 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs 1/2 garlic clove 1/4 teaspoon kosher salt, plus a pinch 1/4 cup (or small handful) grated pecorino cheese, plus additional for garnish 3 tablespoons extra-virgin olive oil, plus additional for garnish Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml) 1/8 teaspoon red pepper flakes Freshly ground black pepper to taste Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl. If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil. Source: 101 Cookbooks -- Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.
PAGE 4
SCHOONER FARMS CSA
JULY 14, 2014
RECIPES
TUSCAN WHITE BEAN & KALE SOUP A family favorite that will soon become yours too! A great way to cook the kale and get everyone to love it! 2 (15 oz) cans Cannellini beans 2 T olive oil 1 bay leaf 1 onion, diced 4 cloves garlic, minced 2 carrots, diced 8 c vegetable or chicken stock 1 bunch kale, de-ribbed and cut into 1 inch ribbons 1 (28 oz) can diced tomatoes, drained salt and pepper Parmesan (optional) Heat olive oil in a large, heavy pot and add onion, garlic, carrots and bay leaf. Reduce heat to medium, cook until onions are translucent. Add stock. Bring stock to boil, reduce heat to simmer and beans, kale, and tomatoes. Simmer 20 minutes. Add salt and pepper and Parmesan, if desired.
SESAME KALE SALAD 1 large bunch kale 2 Tbs soy sauce 2 Tbs toasted sesame oil 1 Tbs toasted sesame seeds 1 clove garlic, minced 2 tsp honey 1 Tbs apple cider vinegar Dash of black pepper Separate kale leaves from stems and roughly chop. Steam until the greens are just tender. Drain; let cool until it can be handled. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to greens. Toss together. Courtesy of Madison Area CSA Coalition
PAGE 5
SCHOONER FARMS CSA
JULY 14, 2014
GRANNIE'S FRENCH SWISS CHARD A special recipe from Cait Johnson: The French love their chard (“blettes” in their language), and my Grannie (who was French and Swiss, among other things) used to make this recipe for me when I was little because she knew how good it was for me (chard is a fabulous source of many antioxidant vitamins and minerals)--and because this was one way I would actually eat it and enjoy it! The secret is adding raisins and pine nuts to the chard. I recently bought a drop-dead gorgeous book of French Provincial recipes, and in it was a recipe that looked just like the chard my Grannie used to make for me. It was even called “Blettes Grand-mere!” Try making it for your little ones: the sweetness of the raisins and the nutty, buttery crunch of the pine nuts make chard completely irresistible--and it cooks in about 3 minutes. 1 bunch Swiss chard 3 tablespoons butter 1 tablespoon olive oil 1 tablespoons chopped fresh rosemary 1/3 cup raisins or golden raisins 2 tablespoons pine nuts salt and freshly-ground black pepper, to taste Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely. Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume. Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes. Season with salt and pepper and serve immediately.
PAGE 6
