2016 CSA Week 2

Hi everyone,
Welcome to Week #2 at the farm. We've been working on overdrive on the dry days, and now the peppers, tomatoes, eggplant, celeriac and cut flowers have been transplanted to their permanent homes! The greenhouse is turning out some really beautiful greens and early root crops while the field veggies are getting established. This week the beans popped up, as well as the potatoes and summer squash, and the winter squash won't be far behind. So things are nicely on track for harvests later in the summer and fall.

This week we have some more spring treats for you, including a nice variety of greens. Here's the list:
Salad Mix
Arugula
Spinach
Radishes
Baby Beets with Greens
Rhubarb

Similar to last week, but keep in mind that a lot of these veggies are only available this time of the year. Once the weather heats up, crops like radishes, arugula, spinach and rhubarb stop growing well and tend to not be nearly as nice. So enjoy 'em while you can!

Here are some recipes to inspire you:

1) Balsamic Glazed Baby Beets w/ Greens

Ingredients

10-14 Baby beets with greens attached
1 small white onion
3 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
2 sprigs fresh tarragon or thyme
salt
pepper

Method

Rinse and scrub the beets under cold water. Remove the greens, cut the beets to bite size and corsley chop the greens. Julienee the onion into 1/4″ pieces. Using a pan with a lid, arrange the beets and onion into a single flat layer. Sprinkle EVO and balsamic on top. Add herb sprigs, a pinch of salt and enough water to cover. Bring pot to a boil, then add the lid and reduce to a simmer. Cook the beets for 15-20 minutes or until they are right on the verge of being properly tender. Add the greens to the pan, cover and cook for three more minutes. Fold everything together, reduce the liquid to a glaze (it should evenly coat the back of a spoon) and season to taste.
Cooking time (duration): 40


2) Sauteed Spinach w/ Roasted Garlic, Sun-dried Tomatoes and Feta
-Kelli Johnson
 ~10 oz spinach
3 Tbsp olive oil
3 cloves garlic, sliced
1/2 c. onion, chopped
1/2 c. sun-dried tomatoes
1/4 c. sherry
1/4 c. lemon juice
5 Tbsp butter
1/2 c. feta
salt & pepper to taste

1) Over medium heat, saute garlic and onions in olive oil until golden brown.
2) Add sun-dried tomatoes. Add sherry and lemon juice and reduce by a third (~ 3 mins).
3) Add butter and toss until it melts. Add spinach. Cover and stir occasionally until spinach is slightly wilted and warm (~ 3 mins).
4) Add feta and cook briefly until slightly melted, ~ 30 seconds. Add salt and pepper to taste

3) Potato, Red Onion, Arugula and Brie Pizza
-"From the Earth to the Table" cook book
Makes enough topping for one 14 inch pizza or two 8-10 inch pizzas

Pizza dough, either homemade or dough from the store (check in the section with the cheese)
3 Tbsp olive oil
2 c. sliced red onions
salt and pepper
12 oz red potatoes, thinly sliced
1/2 c. grated Parmesan cheese
6 oz Brie, thinly sliced
1 c. loosely packed arugula leaves
1 medium red bell pepper, charred, peeled and finely chopped

1) Prepare pizza dough. Preheat oven to 500 degrees. In a deep, heavy-bottomed pan, heat the olice oil and saute the onions until crisp-tender. Season to taste with salt and pepper and set aside.
2) In a medium sauce pan, blanch the potatoes in lightly salted boiling water until crisp-tender, ~ 3 mins. Cool in ice water to stop cooking, drain and pat dry.
3) Sprinkle the Parmesan cheese over the dough. Layer the potatoes evenly on top, followed by the onions and slices of Brie. Season to taste with salt and pepper.
4) Bake the pizza for 12 to 15 minutes on the top rack. Scatter the arugula and red pepper on top and serve immediately. 

4) Quinoa Risotto w/ Arugula & Parmesan, from the New Mayo Clinic cookbook
Serves 6 as a side, double to serve as the main dish 

1 Tbsp olive oil 
1/2 onion, chopped 
1 clove garlic, minced 
1 cup quinoa, well rinsed 
2 1/4 cups chicken stock, vegetable stock or broth 
2 cups chopped arugula (~ 3 oz) 
1 small carrot, shredded 
1/2 cup thinly sliced shitake mushrooms 
1/4 cup grated parmesan cheese 
1/2 tsp salt 
1/4 tsp pepper 

1) In a large saucepan, heat the oil over medium heat. Add the chopped onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook about 1 minute, stirring occaisionally. Do not let the garlic brown.  
2) Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite, but slightly heard in the center, about 12 minutes. The mixture will be brothy. Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer.  

3) Stir in the Parmesan and season with salt and pepper. Serve immediately.