July 10, 2013

In Your Share

·         Romaine Lettuce

·         Ailsa Craig Sweet Onions – have you tried these sauted with butter?  Great topping for steak!!

·         Savoy Cabbage

·         Carrots

·         Kohlrabi- eat raw in salads or with a dip, can be cooked (from the cabbage family)

·         Green Beans

·         Cucumber

·         Turnips- boil and mash these with your potatoes

The Rose tomatoes are growing nicely!

Recipe

Roasted Cheddar Broccoli – apparently roasting broccoli is the new thing

Cut 1 large head broccoli into long spears.  Toss with 2 Tbsp. olive oil on a baking sheet; season with salt.  Roast at 450 degrees F until almost tender, 15 minutes.  Toss ½ c. breadcrumbs (preferably panko) with 1 cup grated sharp cheddar, 1 bunch scallions (or sweet onions would work J), 1 Tbsp olive oil and a pinch of nutmeg.  Sprinkle on the broccoli and roast 15 more minutes.

Parmesan-Roasted Broccoli - I had this one first, but I didn’t put any basil in your CSA box, so save for next week!

Ingredients:

4-5 pounds broccoli                                                     4 garlic cloves

Olive oil                                                                              1 ½ tsp kosher salt

½ tsp black pepper                                                       2 tsp. grated lemon zest

2 Tbsp. lemon juice                                                      3 Tbsp. pine nuts, toasted

1/3 c grated parmesan cheese                                 2 Tbsp. fresh basil leaves

Directions

Preheat oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.  Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.  You should have about 8 cups of florets.  Place the broccoli florets on a sheet pan large enough to hold them in a single layer.  Toss the garlic on the broccoli and drizzle with 5 Tbsp.  olive oil.  Sprinkle them with the salt and pepper.  Roast for 20-25 minutes, until crisp tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 ½ Tbsp. olive oil, lemon zest, lemon juice, pine nuts, Parmesan and basil.  Serve hot.

What’s Happening on the Farm

Some of the garden is weeded!

Things are starting to heat up… I hope you enjoy the first crop of fresh green beans!  We were amazed at how quickly they grew from last week.  The purple and yellow are a little bit farther behind and should have some by next week.  The tomatoes are not only setting tomatoes, but there are some good sized green ones.  However, these heirloom varieties seem to take forever to ripen, so be patient.  The yellow tomatoes were planted last and are lagging behind a little. 

The potatoes…well…I can hardly find the plants themselves and don’t think they ever flowered, but there are some about 2 inches or so, but it seemed like only one or two potatoes per plant which is not very good.  And the ground is hard as a rock.  I’m not too excited about digging these. 

Back to the positives, the sweet corn is tasseling so now it should put forth the effort of producing ears.  But for right now, the broccoli and cabbages are looking really great, so enjoy!