Week 3, 2012

Hello!
I love this time of year. I know I have begun quite a few blogs like that, and all from very different seasons, but really, this is when I remember why I live here. Early summer in Central New York is simply beautiful. The trees are all leafed out, the roses are blooming and the vegetable gardens are starting to fill out. Now, we've certainly had plenty of confusing weather lately; crazy hot, then cold and rainy, then hot and dry, then rainy and warm... it's been a bit stressful for the plants, but they seem to be adjusting.

And we're at week 3 of the CSA already!

Here's the list for this week:
Salad mix (a wide variety of lettuces, beet greens and asian greens)
Swiss Chard or Spinach
Carrots (They're small, but very tasty!)
Pea Shoots for sauteing or stir-frying
Garlic Chives (also great for sauteing or stir-frying)

Remember that we submerge the greens in cold water at the farm after harvesting to keep them from wilting, but we recommend you wash them a second time at home right before using them. And to avoid the infamous soggy salad, investing in a simple salad spinner is a great idea. This spins the salad around to whisk off excess water and gets it just right to put in the salad bowl. You can find these at most grocery stores (I saw them at Wegmans this week) and also many hardware stores.
This is the kind I have at home (OXO brand), and it works great:

 Here's a recipe from one of my favorite authors, from one of my favorite books. And that would be Animal, Vegetable, Miracle by Barbara Kingsolver. It's a great summer read if you're looking for something... if you think it's not your kind of book, I thought so too, at first. Give it a try- I'm really glad I did! This uses Swiss Chard or Spinach, so goes well for this week. On the book's website, she lists some other recipes, separated by season. Check it out here.

Eggs in a Nest

(This recipe makes dinner for a family of four, but can easily be cut in half.)  

2 cups uncooked brown rice 
Cook rice with 4 cups water in a covered pot while other ingredients are being prepared.  

Olive oil – a few tbsp
1 medium onion, chopped, and garlic to taste
Sauté onions and garlic in olive oil in a wide skillet until lightly golden.  

Carrots, chopped
½ cup dried tomatoes
Add and sauté for a few more minutes, adding just enough water to rehydrate the tomatoes.  

1 really large bunch of chard, coarsely chopped 
Mix with other vegetables and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.

8 eggs 
Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice.