Week 2, 2011 Season

Hello,
The Tuesday pick-up in Manlius just wrapped up and I wanted to write a quick post about the veggies for this week. In the bags is a beautiful mix of different greens. Now I know many of us (myself included) don't have a lot of experience with the different varieties of greens or have a lot of great ideas with how to use them, beyond making a salad. But part of the fun of joining a CSA is learning how to eat new things and discovering whole new recipes and methods to prepare truly tasty greens. And if your mother is anything like mine, then you know that dark, leafy greens are oh so good for you!

(arugula)

Week 2
Salad mix (every week the mix is different- enjoy the different colors!)
Arugula (light green leaves with a peppery flavor)
Asian Braising Greens (great in a stir-fry)
Swiss Chard or Spinach- oh, the possibilities!

Here are a few recipes and ideas to try:
Try making a pesto out of the Arugula and serving it with pasta. It's zippy flavor goes well with olive oil, parmesian cheese and walnuts or pinenuts, if you have them.

If you're looking for more cooking guidance, I can't recommend highly enough the collection of Moosewood Restaurant cookbooks that are out on the market. There are hundreds of excellent, delicious recipes that use normal ingredients, are quite healthy for you, and can help you learn to cook new or unfamiliar vegetables. I own and use constantly their Moosewood "Cooks at Home" and "Cooking for Health."

Spinach Salad w/ Strawberries & Pecans
-actually, this is more like a salad template. Spinach and strawberries go especially well together, especially with a poppy seed dressing, but adding different fruits, fresh or dried, nuts, cheese, meat or herbs are a great way to turn your side salad into a satisfying meal all on its own. I often use golden raisins, chopped up dried apricots, an apple, a pear, any kind of nut I have on hand, bits of cheese, a radish or a carrot- if it sounds good to you, give it a try!

Spinach Quesadillas (From the Moosewood Restaurant Cooking for Health cookbook)
- yields 4 quesadillas
1 Tablespoon olive oil
2 cups finely chopped onions
1 fresh chile, minced (or a sweet pepper, if you prefer)
~5 cups chopped fresh spinach (coarsly chopped with large stems removed)
pinch of dried oregano
1/4 tsp salt
1/4 tsp black pepper
4 whole wheat tortillas, or your favorite kind
1 cup grated cheese (such as Montery Jack)

1) In a large saucepan on medium-high heat, warm the oil and cook the onion and chilis for about 4-5 minutes, or until softened. Add the spinach, oregano, salt and pepper. Stir until the spinach had wilted, a minute or two. Remove from the heat and drain.
2) Place one of the tortillas in a dry skillet on medium heat. Sprinkle on 1/4 cup of the cheese. After about a minute, when the cheese has begun to melt, spread 1/4 of the drained spinach mixture over 1/2 the tortilla. Fold the tortilla over the spinach and cheese to make a 1/2 circle and cook for a minute. Turn the quesadilla over and cook until the cheese is thoroughly melted.
3) Remove tortilla, slice into wedges, and dip in your favorite salsa. Repeat with remaining tortillas.

If I have time, I'll try and add some more.

All the best!
Sarah

Week 1 of CSA

Hi everyone,
The CSA officially started this week and the veggies are getting distributed to our members. I had the first pick-up day at my house (the Manlius satellite location) yesterday and it was great to meet so many new people who are giving the CSA model a try as well as welcoming back members from last year. Things are really growing right along now, even though the strange weather this spring delayed many of the crops. The tomatoes in the greenhouse are growing like gangbusters! They'll be as tall as we are pretty soon. I can't wait for tomato sandwiches!

If you come out to the farm some time, you might notice that there are more hoop houses this year. These are move-able structures made of PVC pipe for the ribs of the house with special woven cloth to cover the frame that keeps bugs out, lets sun and water through, and generally creates a warmer environment for the plants. There are two for the peppers and eggplant and eventually we'll have four put up for the broccoli and cauliflower. It's exciting to have more and more of them, since they create a really perfect environment for growing a lot of different kinds of vegetables.

Summer is in full swing now, so things are incredibly busy, but it's all going well. For you members of the CSA, I hope you enjoy your vegetables and try out some new recipes this year. As always, I'd love to hear from any of you about how you're cooking up and eating your vegetables. I'll try and share some recipes that have worked well for me and other people in the CSA.

I hope you're all able to enjoy your summers to the fullest! Remember to spend time together, get outside as much as you can, and eat good food.

All the best,
Sarah VanNorstrand
for Lucky Moon Farm