CSA Week 4
You may have these things in your box: lettuce, kale, summer squash, beans? Berries? Corn? 😊 Looks like some got radishes and/or arugula.
We are picking blueberries and raspberries now and, though we do not generally put raspberries in the CSA boxes, it sounds like that might be happening this week for some. If you do get raspberries, please note that we do not treat them with anything to extend storage time and due to the damp weather, they will mold very quickly. If you are not going to consume them on the way home from your pickup ;), or that evening, spread them out on a paper towel on a plate in your fridge, you can tent loosely with plastic wrap or a bag to keep them from drying out.
I covered the many summer squashes we grow in last week’s letter, but to recap they come in many shapes and colors and may be used interchangeably.
We started picking corn (first in the state!!! Woo Hoo!) and we are not picking lots, but I think Glenn is trying to get a little into every box and bag this week. Once the main season starts you will see corn most weeks. You should plan on eating it the day you got it – we picked it fresh for you. As we do not grow any GMO varieties developed for the wholesale market and we do not need corn to have a shelf life of two weeks, it really is best the day it was harvested. Each day after harvest more of the natural sugars break down into starches. This is actually true for most vegetables, so eat ‘em while they are fresh for the best flavor which also means the highest nutrition.
We have also started picking beans – yes, that is also VERY early, but that’s part of the challenge Glenn loves! He is really competing against himself to beat the prior year’s pick date. But we all get to benefit from it 😉
Arugula: Know it from its short green leaves, roots on, peppery flavor.
Grilled Summer Squash Salad – Bon Appetit, March 2013
- 4 tablespoons olive oil, divided, plus more for grill
- 1/4 red onion, thinly sliced
- 3 tablespoons white wine vinegar
- Kosher salt, freshly ground pepper
- 1 pound summer squash or zucchini, cut into 1/2-inch-thick wedges
- 2 cups mesclun or mixed lettuces
- 1/4 cup feta or goat cheese, crumbled
Prepare grill for medium heat; lightly oil grill grates. Combine onion and vinegar in a large bowl; let sit 5 minutes. Gradually whisk in 3 Tbsp. oil. Season with salt and pepper and set aside. Brush squash with remaining 1 Tbsp. oil and season with salt and pepper. Grill until tender and charred in spots about 3 minutes per side. Let cool slightly and toss with onion and half of vinaigrette. Toss lettuce with remaining vinaigrette in a medium bowl and season with salt and pepper. Divide squash among plates and top with salad and feta.
I made a super easy one dish chard recipe last week, and though no one is getting chard this week, I shall include it here in case you still have some languishing in your crisper.
Roasted Sausage, Chard and Cannellini Beans – Emily c. on Food52.com
- 1 bunch Swiss chard, stems and ribs removed and leaves roughly torn into 2-inch pieces
- 1 can cannellini beans (16 or 19 ounces, or about 2 cups), drained and rinsed
- Finely grated zest and 1 tablespoon juice from one lemon (reserving extra juice for finishing dish)
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked Spanish paprika
- 3 tablespoons olive oil
- 16 ounces (about 3 or 4 links) good-quality chicken or pork sausage, removed from casings and cut into 3/4-inch pieces (can also use pre-cooked sausage, sliced into small pieces)
- Finely grated Parmesan or pecorino, to serve
Heat oven to 400° F. Combine chard and cannellini beans in a large casserole, baking dish, or ovenproof skillet. It will look like a lot of chard, but it will considerably cook down. Season with a few pinches of salt and pepper.
In a small bowl, whisk together lemon juice and zest, Dijon mustard, smoked Spanish paprika, and olive oil. Add to chard and cannellini beans and toss well with hands to evenly coat. Evenly distribute the chard and beans in a single layer—or as close as you can get to a single layer. Nestle the pieces of sausage on top of the chard and beans. Roast for about 20 to 25 minutes, or until the chard is tender with crispy edges and the sausage is no longer pink. For extra security, you can toss about halfway through the cooking time to ensure even cooking. Taste and add more salt, pepper, or lemon juice if needed. Top with grated parmesan or pecorino. Serve warm.
Glenn was planting corn quite late last night…in order to keep you in fresh, not blown up, gross corn, he plants a new batch every five days or so. This week we are hoping to finish up getting the dry beans seeded, the Fall crop of tomatoes ready for planting, and the next round of beets and carrots seeded. Everyone here has been busy thinning the peach and apple crop.
You, as CSA members are welcome to the farm anytime (within reason) to pick your own raspberries, as well as wander the farm scoping out the future harvest. I generally have maps available upon request. Your well-behaved children (this includes dogs ;)) are most welcome! Consider yourself invited! Stillman’s Farm, Barre Cut-off and Barre Rd, New Braintree.
One night this week I woke to a horrible sound out my window; it turned out to be a Gray Fox! The sound was VERY disturbing. Here’s a link to someone’s Gray Fox recording…around 40 seconds in you can hear what I was hearing: https://www.youtube.com/watch?v=fZ2lKGDanwU
Eat well, Geneviève Stillman
Next week: lettuces, kale, summer squashes, corn, berries, cucumbers? Kohlrabi?…