Rhubarb Tips
June 21st 2017
In The Boxes This Week
Bayfield Foods Cooperative
Lake Superior CSA
Veggie Boxes: Scallions or Cucumbers, Collard Greens ~Great Oak Farm~ Kale, Head Lettuce, Spinach, Salad Mix ~River Road Farm~ Radishes OR Swiss Chard ~Yoman Farm or Great Oak Farm~ Rhubarb
Rhubarb Tips
~Raspotnik Farm~
Mini Veggies : Scallions or Cucumbers ~Great Oak Farm~ Kale, Head Lettuce, ~River Road Farm~ Radishes ~Yoman Farm~ Rhubarb ~Raspotnik Farm~
Meat Boxes: Ground Beef ~Moonlight Meadows Pork Chop + Pork Roast—Maple Hill Farm Whitefish + Trout ~ Bodin’s Fisheries
Mini Meat Boxes:
Ground Beef ~ Moonlight Meadows Pork Chop~ Maple Hill Farm Whitefish ~ Bodin’s Fisheries
PLUS ITEM: Kraut ~Spirit Creek Farm~ Jam/Butter ~Bayfield Apple Company~
1. Fresh rhubarb is quite perishable. Place the stalks in a plastic bag to retain moisture and store for 3 to 5 days in the refrigerator crisper drawer. 2. To freeze, cut the rhubarb stalks into 1-inch chunks and seal in an airtight bag. Frozen rhubarb will keep up to a year at 0 degrees F 3. Make Strawberry Rhubarb jam, pie or crisp! (Crisp is my favorite ~ see inside for recipe)
Kale OR Collard Greens
Happy Summer Solstice from Wild Hollow Farm! We are your newest farm member of the Lake Superior CSA, providing fresh cut flowers. We are a family farm located 10 miles south of Ashland, just up the road from our neighbors at River Road Farm. In addition to providing the Lake Superior CSA with spring and summer flower shares, we also supply our local grocery store and food co-op with fresh seasonal bouquets and do many weddings and events throughout the summer. Flowers have been a part of our farm since we began farming in 2004, but it wasn’t until we started growing them for sale that I came to appreciate the power of flowers and the important role they play in bringing them into our homes. Flowers bring healing, nostalgia, comfort, and peace into our everyday lives as they grace our kitchen tables, guest rooms, and coffee tables with their raw beauty. I used to be so hesitant about picking even a few stems to bring in, thinking they were more beautiful in their natural setting than in a vase on my table. Now, after making hundreds of bouquets and arrangements, I can’t imagine life without a steady stream of flowers in our home from the first tulip in March to the last lisianthus coming out of the hoop house in November. Whether you are a member of our flower share community, or are picking flowers from your yard or garden, here are a few tips to help you extend the vase life and enjoyment of your flowers: •
Harvest flowers at the right time and stage of maturity. The ideal time to cut flowers is during the coolest part of the day when they are well hydrated, either in the morning or late evening. Each flower has its ideal stage of development to cut in order to maximize vase life. In general, harvesting flowers while they are still in bud but not fully bloomed allows you to enjoy the process of them fully opening. There are, however, some flowers that will not continue to open if they are picked too soon – like zinnias, for example. You can do research on specific flower varieties, or I encourage you to experiment with stage of harvest in your own garden!
•
Allow flowers to rest in cool, clean water before arranging. Allowing flowers to rehydrate for a few hours will make them much easier and happier to work with. As you cut the flowers and place them in water, strip the lower half of the leaves off the stem. This will minimize wilting by focusing hydration to the top portion of the stem.
•
Use clean vases. Dirty containers encourage bacterial growth in the water, which will make flowers unable to take up water and therefore decrease vase life significantly.
•
Place flowers out of heat and light. After arranging your flowers or bringing your flower share home, place your flowers in a place out of direct sunlight and heat.
•
Re-cut stems and change the water every few days. This will encourage continued hydration.
•
Enjoy! Brining flowers into your home is another way to enjoy and appreciate the seasonal flow of nature, just as many of you do by participating in the CSA’s vegetable shares. Flowers feed your soul!!
Strawberry Rhubarb Crisp Ingredients FILLING 2 pounds rhubarb stalks, sliced 1/2 inch thick 1 1/4 cups sugar 1 pound strawberries, hulled and quartered 3 tablespoons cornstarch 2 teaspoons fresh lemon juice 1 teaspoon pure vanilla extract TOPPING 1 stick (4 ounces) unsalted butter, softened 1 1/2 cups light brown sugar 1 1/2 cups all-purpose flour 1 1/4 cups quick-cooking rolled oats 3 tablespoons canola oil
1 1/2 teaspoons cinnamon 3/4 teaspoon salt Preheat the oven to 375F;. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish. Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325F and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving. PLEASE FLATTEN & RETURN CSA BOXES!
Bayfield Foods Cooperative
SNEAK PEEK AT NEXT WEEK June 28th 2017
Lake Superior CSA
Veggie Boxes Scallions or Cucumbers, Chard, Collard Greens
Warm Bacon Kale Salad Ingredients 2 lbs kale, washed and thoroughly dried 1/3 cup toasted nuts (such as walnuts, pecans or pepitas)
~Great Oak Farm~ Salad Mix, Kale, Head Lettuce
6 slices bacon
~River Road Farm~
2 Tablespoons minced shallots
Radishes
1/2 cup apple cider vinegar
~Yoman Farm~
2 teaspoons packed light brown sugar 1 teaspoon Dijon mustard
Mini Veggies Scallions, Collard Greens ~Great Oak Farm~ Salad Mix ~River Road Farm~ Radishes ~Yoman Farm
Meat Boxes
•
Strip the leaves from the stems of the kale, and then roll up the leaves and chiffonade them into thin strips. Place the kale in a large bowl and top with the toasted nuts.
•
Cook the bacon in a large sauté pan over medium heat, reserving all drippings and leaving all crunchy bits in the pan. Transfer the bacon to a paper towellined plate.
•
Return the sauté pan over medium heat and add 3 tablespoons of the reserved bacon drippings back to the pan. (If you don't have 3 tablespoons of drippings, use what you have plus some olive oil.) Add the shallots and sauté 1 minute, stirring constantly. Whisk in the vinegar, mustard and brown sugar, scraping up any brown bits on the bottom of the pan. Remove the vinaigrette from the heat and season with salt and pepper. Chop up the reserved bacon and add it to the bowl with the kale and nuts. Toss the kale with the warm dressing and serve immediately.
Ground Beef + Beef Steak~ Griggs Cattle + Hidden Vue Assorted Pork—Maple Hill Farm Mini Meat Boxes Ground Beef + Beef Roast~ Hidden Vue + Griggs Cattle Assorted Pork ~ Maple Hill Farm
PLUS ITEM: Pancake Mix ~Maple Hill Farm~
In The Boxes This Week
Bayfield Foods Cooperative
Lake Superior CSA
Veggie Boxes: Scallions or Cucumbers, Collard Greens ~Great Oak Farm~ Kale, Head Lettuce, Spinach, Salad Mix ~River Road Farm~ Radishes OR Swiss Chard ~Yoman Farm or Great Oak Farm~ Rhubarb
Rhubarb Tips
~Raspotnik Farm~
Mini Veggies : Scallions or Cucumbers ~Great Oak Farm~ Kale, Head Lettuce, ~River Road Farm~ Radishes ~Yoman Farm~ Rhubarb ~Raspotnik Farm~
Meat Boxes: Ground Beef ~Moonlight Meadows Pork Chop + Pork Roast—Maple Hill Farm Whitefish + Trout ~ Bodin’s Fisheries
Mini Meat Boxes:
Ground Beef ~ Moonlight Meadows Pork Chop~ Maple Hill Farm Whitefish ~ Bodin’s Fisheries
PLUS ITEM: Kraut ~Spirit Creek Farm~ Jam/Butter ~Bayfield Apple Company~
1. Fresh rhubarb is quite perishable. Place the stalks in a plastic bag to retain moisture and store for 3 to 5 days in the refrigerator crisper drawer. 2. To freeze, cut the rhubarb stalks into 1-inch chunks and seal in an airtight bag. Frozen rhubarb will keep up to a year at 0 degrees F 3. Make Strawberry Rhubarb jam, pie or crisp! (Crisp is my favorite ~ see inside for recipe)
Kale OR Collard Greens
Happy Summer Solstice from Wild Hollow Farm! We are your newest farm member of the Lake Superior CSA, providing fresh cut flowers. We are a family farm located 10 miles south of Ashland, just up the road from our neighbors at River Road Farm. In addition to providing the Lake Superior CSA with spring and summer flower shares, we also supply our local grocery store and food co-op with fresh seasonal bouquets and do many weddings and events throughout the summer. Flowers have been a part of our farm since we began farming in 2004, but it wasn’t until we started growing them for sale that I came to appreciate the power of flowers and the important role they play in bringing them into our homes. Flowers bring healing, nostalgia, comfort, and peace into our everyday lives as they grace our kitchen tables, guest rooms, and coffee tables with their raw beauty. I used to be so hesitant about picking even a few stems to bring in, thinking they were more beautiful in their natural setting than in a vase on my table. Now, after making hundreds of bouquets and arrangements, I can’t imagine life without a steady stream of flowers in our home from the first tulip in March to the last lisianthus coming out of the hoop house in November. Whether you are a member of our flower share community, or are picking flowers from your yard or garden, here are a few tips to help you extend the vase life and enjoyment of your flowers: •
Harvest flowers at the right time and stage of maturity. The ideal time to cut flowers is during the coolest part of the day when they are well hydrated, either in the morning or late evening. Each flower has its ideal stage of development to cut in order to maximize vase life. In general, harvesting flowers while they are still in bud but not fully bloomed allows you to enjoy the process of them fully opening. There are, however, some flowers that will not continue to open if they are picked too soon – like zinnias, for example. You can do research on specific flower varieties, or I encourage you to experiment with stage of harvest in your own garden!
•
Allow flowers to rest in cool, clean water before arranging. Allowing flowers to rehydrate for a few hours will make them much easier and happier to work with. As you cut the flowers and place them in water, strip the lower half of the leaves off the stem. This will minimize wilting by focusing hydration to the top portion of the stem.
•
Use clean vases. Dirty containers encourage bacterial growth in the water, which will make flowers unable to take up water and therefore decrease vase life significantly.
•
Place flowers out of heat and light. After arranging your flowers or bringing your flower share home, place your flowers in a place out of direct sunlight and heat.
•
Re-cut stems and change the water every few days. This will encourage continued hydration.
•
Enjoy! Brining flowers into your home is another way to enjoy and appreciate the seasonal flow of nature, just as many of you do by participating in the CSA’s vegetable shares. Flowers feed your soul!!
Strawberry Rhubarb Crisp Ingredients FILLING 2 pounds rhubarb stalks, sliced 1/2 inch thick 1 1/4 cups sugar 1 pound strawberries, hulled and quartered 3 tablespoons cornstarch 2 teaspoons fresh lemon juice 1 teaspoon pure vanilla extract TOPPING 1 stick (4 ounces) unsalted butter, softened 1 1/2 cups light brown sugar 1 1/2 cups all-purpose flour 1 1/4 cups quick-cooking rolled oats 3 tablespoons canola oil
1 1/2 teaspoons cinnamon 3/4 teaspoon salt Preheat the oven to 375F;. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish. Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325F and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving. PLEASE FLATTEN & RETURN CSA BOXES!
Bayfield Foods Cooperative
SNEAK PEEK AT NEXT WEEK June 28th 2017
Lake Superior CSA
Veggie Boxes Scallions or Cucumbers, Chard, Collard Greens
Warm Bacon Kale Salad Ingredients 2 lbs kale, washed and thoroughly dried 1/3 cup toasted nuts (such as walnuts, pecans or pepitas)
~Great Oak Farm~ Salad Mix, Kale, Head Lettuce
6 slices bacon
~River Road Farm~
2 Tablespoons minced shallots
Radishes
1/2 cup apple cider vinegar
~Yoman Farm~
2 teaspoons packed light brown sugar 1 teaspoon Dijon mustard
Mini Veggies Scallions, Collard Greens ~Great Oak Farm~ Salad Mix ~River Road Farm~ Radishes ~Yoman Farm
Meat Boxes
•
Strip the leaves from the stems of the kale, and then roll up the leaves and chiffonade them into thin strips. Place the kale in a large bowl and top with the toasted nuts.
•
Cook the bacon in a large sauté pan over medium heat, reserving all drippings and leaving all crunchy bits in the pan. Transfer the bacon to a paper towellined plate.
•
Return the sauté pan over medium heat and add 3 tablespoons of the reserved bacon drippings back to the pan. (If you don't have 3 tablespoons of drippings, use what you have plus some olive oil.) Add the shallots and sauté 1 minute, stirring constantly. Whisk in the vinegar, mustard and brown sugar, scraping up any brown bits on the bottom of the pan. Remove the vinaigrette from the heat and season with salt and pepper. Chop up the reserved bacon and add it to the bowl with the kale and nuts. Toss the kale with the warm dressing and serve immediately.
Ground Beef + Beef Steak~ Griggs Cattle + Hidden Vue Assorted Pork—Maple Hill Farm Mini Meat Boxes Ground Beef + Beef Roast~ Hidden Vue + Griggs Cattle Assorted Pork ~ Maple Hill Farm
PLUS ITEM: Pancake Mix ~Maple Hill Farm~
