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Baby White Turnips

What's in the Box 2013

Below is a list of what is planned to be in our shares for a given week. These are our best guess based on how the fields and crops are looking several days before harvest. Sometimes crops we've been counting on get destroyed by hail, or a heat wave can push a crop past its prime before we have a chance to pick it. Sometimes deer or gophers harvest more than their “share” and sometimes we just make a mistake in our estimation. If you see a 'mystery' item on the list, we don't mean that you'll be mystified by what it is, only that we are playing it safe because we're not sure if we'll have enough of a certain item for everyone, and want to keep our options open about the substitutions we'll make. We figure that it's better to surprise people than disappoint them. And if we're unable to put one item in the box, we will fill that slot with something else. Think of the 'what's in the box list' as a guide, but be prepared for small surprises, and trust that we'll do our best to give you the best we can coax from Mother Nature. -Andy

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Purple Frill Mustard

Fusilli with Mustard Greens and Currants
Adapted from Sunset

3/4 pound whole-wheat fusilli or other curly pasta
3/4 pound mustard greens, chopped and rinsed
1/3 cup pine nuts
2 tablespoons olive oil
4 sliced garlic cloves
1/4 teaspoon red chile flakes
1/3 cup dried currants
1/2 teaspoon kosher salt
Freshly shredded parmesan cheese

Cook pasta as package directs.

Meanwhile, toast pine nuts in a large, dry frying pan over
medium heat; set aside. Add oil to pan, then add garlic
and chile flakes. Cook, stirring, until fragrant, 1 minute.
Add currants, the greens with water clinging to them,
and salt. Cover; cook until greens are tender, about 5 minutes. Stir in drained pasta and reserved nuts. Serve
with cheese. (Serves 6)

~~~~~

Gai Lan

Chinese Broccoli (from Allrecipes.com)

1 bunch Gai Lan (Chinese broccoli), trimmed
2 tablespoons white sugar
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
3 tablespoons hoisin sauce
1 teaspoon minced fresh ginger root
2 cloves garlic, minced

Bring a large pot of lightly salted water to a boil. Add
the Chinese broccoli and cook uncovered until just
tender, about 4 minutes. Drain and set aside.

Meanwhile, whisk the sugar, cornstarch, soy sauce,
vinegar, sesame oil, hoisin sauce, ginger, and garlic
together in a small saucepan over medium heat until
thickened and no longer cloudy, 5 to 7 minutes. Toss
the broccoli in the sauce and serve.

~~~~~

Collard Greens

Citrus Collards with Raisins
adapted from: Grub: Ideas for an Urban Organic
Kitchen by Anna Lappé and Bryant Terry

Coarse sea salt
2 large bunches collard greens, cut into chiffonade
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
2/3 cup raisins
1/3 cup fresh orange juice

Bring 3 quarts of water to boil in a large pot over high
heat and add 1 tablespoon salt. Add the collards and
cook, uncovered, for 8 to 10 minutes, until softened. Prepare a large bowl of ice water to cool the collards. Remove the collards from the heat, drain, and plunge
them into the ice water to stop the cooking and set the
color. Drain. Warm the olive oil in a medium sauté pan
over medium heat. Add the garlic and sauté for 1 minute. Add the collards, raisins, and a 1/2 teaspoon salt. Sauté
for 3 minutes, stirring frequently, until the raisins are
plump. Do not overcook—the collards should be bright green. Add the orange juice and cook for an additional
15 seconds. Season with additional salt to taste if
needed and serve immediately.

~~~~~

Watermelon Radishes

Gingered Vegetable Stir Fry
Gourmet, February 1997

3 tbsp chicken broth
2 tbsp Chinese rice wine or medium dry Sherry
1 tsp cornstartch
1 tsp sugar
1 tsp salt
1/4 lb. fresh shiitake mushrooms, stems discarded
2 tbsp vegetable oil
1/2 lb. carrots (about 3 medium), cut into julienne strips
1/2 lb. daikon (or watermelon radish) cut into julienne
strips (about 2 cups)
1/2 lb. Napa cabbage, sliced thin (about 4 cups)
2 large cloves garlic, minced
2 tsp minced, peeled fresh ginger root

In a bowl stir together broth, rice wine or Sherry, sugar,
cornstarch, and salt until combined will. Cut mushroom
caps into 1/8-inch-thick slices.

Heat a wok over high heat until hot. Add oil and heat
until it just begins to smoke. Stir-fry carrots 3 minutes.
Add daikon and stir-fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and ginger root and stir-fry
2 minutes, or until carrots are crisp-tender. Stir broth
mixture and add to vegetables. Stir-fry vegetables 1
minute. Serves 6.

~~~~~

Rapini

Rapini with Carmelized Onions
Adapted from Pasta e Verdura by Jack Bishop

1/4 cup olive oil, plus more for drizzling
1 large onion or 2or 3 small medium (about 1 lb.), thinly
sliced
1 bunch Rapini
4 cloves garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 lb. pasta (linguine or other long, thin shape)

Saute onions over medium heat, stirring occasionally,
until golden brown, about 20 minutes. If the onions start
to burn, lower the heat. They should be richly colored to
bring out their sweetness.

Meanwhile, bring several quarts of water to a boil in a
medium saucepan. Roughly chop the greens and stem of
the rapini and boil in the hot water and cook for
2 minutes. Drain and set aside.

Add the garlic to the pan with the onions and cook for
1 minute. Add the rapini, S & P and cook, stirring
occasionally, until the rapini is tender, about 5 minutes.
Taste for salt and pepper and adjust seasonings if
necessary.

While preparing the sauce, cook and drain the pasta,
making sure that some liquid still clings to the noodles.
Toss the hot pasta with the rapini sauce. Mix well and
transfer portions to warm pasta bowls. Drizzle each bowl
with olive oil to taste and serve immediately.

~~~~~

Butternut Squash

Winter Squash Gratin
Adapted from The Greens Cookbook
by D. Madison and E. Brown

2 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, minced
1/4 teaspoon thyme
1 bay leaf
salt
1/2 cup dry white wine
1/4 teaspoon cayenne pepper or 1/2 teaspoon paprika
1 pound tomatoes, peeled, seeded and chopped
sugar, if necessary|
Pepper
1 butternut winter squash, weighing 2 1/2 to 3 pounds
4 ounces Fontina or Gruyere cheese, sliced
Freshly chopped parsley

Heat the olive oil and add the onion, garlic, thyme, bay
leaf and a little salt. Cook over medium heat, stirring
frequently, until the onion is soft; then add the wine and
let it reduce by half. Add the cayenne or paprika and
the tomatoes. Cook slowly for 25 minutes, stirring
occasionally, until the sauce is thick. Taste, add a pinch
of sugar if the tomatoes are tart, and season with the
salt and freshly ground black pepper.

While the tomatoes are cooking, prepare the squash.
Cut it open, scoop our the seeds and strings, and then,
with the flat cut surface resting on the counter, shave
off the skin. (The butternut can easily be peeled with a
vegetable peeler before it is cut in half. Another method
is to cut the squash into pieces and then remove the
skin from each piece. This takes more time, but you
may find it easier.

Slice the peeled squash into large pieces about
3-inches long and 1/4 inch thick. Heat enough oil to
generously coat the bottom of a large skillet, and fry
the squash on both sides, so that it is browned and
just tender. Remove it to some toweling to drain; then
season with salt and freshly ground pepper.

Preheat the oven to 375 degrees. To form the gratin,
put a few spoonfuls of the tomato sauce on the bottom
of individual gratin dishes, or use it all to cover the
bottom of one large dish. Lay the squash on top in
overlapping layers with slices of the cheese
interspersed between th layers. Bake until the cheese
is melted and the gratin is hot, about 15 minutes, and
serve with the fresh parsley scattered over the surface.

~~~~~

Baby White Turnips

Roasted Turnips in Wine
adapted from Peggy's Biodynamic Garden

1 bunch turnips, peeled and cubed, greens reserved for
another use
1 cup red wine
1/4 cup honey
2 Tablespoons butter

Place turnips in saucepan; add remaining ingredients and
enough water to barely cover. (You may also add other
root vegetables: carrots, parsnips, etc.) Simmer until
tender. Pour into baking dish and bake at 350 degrees 1/2
hour. Serve with rice or chicken. 2-3 servings.

~~~~~

Young Leeks

Risotto with Beet Greens and Leeks
Recipe from Cooking Light March 2001
6 servings

5 cups chicken broth
1 tablespoon olive oil
2 cups thinly sliced leek (about 2 large)
1 1/2 cups arborio rice
1/4 cup white wine
3 cups coarsely chopped beet greens
1/4 cup grated Parmesan
1/8 teaspoon black pepper
6 lemon wedges

Bring broth to a simmer in a medium saucepan (do
not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium heat. Add
leek, saute 4 minute or until tender. Add rice; cook
1 minute, stirring constantly. Stir in wine cook 1
minute or until the liquid is nearly absorbed stirring
constantly. Reduce heat to low; stir in greens. Add
broth 1/2 cup at a time, stirring constantly until each
portion of the broth is absorbed before adding the
next portion (about 25 minutes). Stir in cheese and
pepper. Serve with lemon wedges.

~~~~~

Jonagold Apples

Quick Apple Crisp (from Anne S. in Santa Cruz)

Preheat oven to 375F. Cut a bunch of apples
(peeled or not) into a pie dish, until it's full or you
use up all your apples. Blend 1 cup flour, 1 cup
brown sugar and 1 stick butter in a mixer (add a bit
of cinnamon if you like), with a fork, or your fingers
- blend until crumbly and mostly mixed. Press the
topping firmly over the apples, covering the entire
surface of the dish. Bake for about 45-60 minutes,
until the topping seems nice and the apples are soft
(poke 'em with a fork to check). Serve warm or
cold. Yum!

~~~~~

Spigariello

Bean Soup with Spigariello Broccoli
(From Michelle's Kitchen Notebook)

1/2 pound dried beans, presoaked
1/2 pound Spigariello Broccoli shoots
1 ounce guanciale or bacon, finely diced
1 tablespoon olive oil
1 very large carrot, peeled and diced
1/2 very large sweet onion, diced
1 tablespoon (about) minced fresh rosemary
2 large cloves garlic, minced
1/4 cup diced oven roasted cherry tomatoes, or sundried
tomatoes
1/2 pound ham, diced
a drizzle of vinegar
fresh ground pepper to taste

Put the presoaked beans into a large pot with 6 cups
water. Bring to a boil, turn the heat down and
simmer, partly covered.

While the beans are cooking prepare the Spigariello
broccoli. Remove the largest bottom leaves from the
broccoli shoots, trim off the leaf stems and discard,
coarsely chop the leaves. Cut off and discard any
tough bottoms from the shoots (if the stalks are large
enough you can peel off the tough skin and use the
tender inner parts). Cut the shoots crosswise into
pieces. Add the chopped broccoli to the beans and
continue to simmer, partly covered.

Put the guanciale or bacon in a medium skillet over
medium low heat. Saute the guanciale or bacon until
crisp. Add the carrot, onion, and rosemary to the
skillet, turn the heat up a bit and cook, stirring
frequently, until the vegetables start to brown.
Remove the skillet from the heat, stir in the minced
garlic and chopped tomatoes and set aside.

When the beans are nearly tender (the amount of
time to this stage will vary depending on the age of
the beans - the older they are the longer it takes),
stir in the sauteed vegetable mixture (sofrito) and
diced ham; continue to cook the soup until the beans
are fully tender but not falling apart. Taste for salt (I
added none because of the saltiness of the guanciale
and ham), add a splash of vinegar (amazing how a
touch of vinegar can brighten the flavor), and grind in
some fresh black pepper. Serves at least 4.

~~~~~

Mixed Sweet Peppers

Roasted Peppers Stuffed with Cherry
Tomatoes, Onion, and Basil

4 red & yellow bell peppers
1 pint cherry tomatoes
1 medium onion or one bunch green onions
1 cup packed fresh basil leaves
3 garlic cloves
about 3 tablespoons olive oil

Preheat oven to 425F and lightly oil a large shallow baking pan.

Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes. Adapted from Gourmet.

~~~~~

Anaheim Chiles

Mexican Fondue
(Adapted from Recipes from a Kitchen Garden,
Shepherd & Raboff)

1 15-oz. can refried beans
1/2 lb. cheddar cheese, grated
2 tbsp. butter or olive oil
2 tbsp. minced onion
1 clove garlic, minced
1/2 tsp. Worcestershire sauce
1/4 cup chopped cilantro
1 large poblano or anaheim pepper or 2-3 jalapeños
3/4 cup beer at room temperature

Combine all ingredients except beer in a heavy
saucepan. Heat, stirring, until mixture is heated through,
10 to 15 minutes. Add beer gradually, stirring. Transfer
to a fondue pot. Accompany with tortilla chips or fresh
vegetables for dipping. Makes about 3 cups. Serve with
tortilla chips or as a vegetable sauce.

~~~~~

Sorrel

Sorrel Vichyssoise from Gourmet 1992

1 cup finely chopped white and pale green part of leek,
washed well
1/2 cup finely chopped onion
2 tablespoons unsalted butter
1 pound boiling potatoes
4 cups chicken broth
2 cups water
1/2 pound fresh sorrel, stems discarded and shredded
coarse
1/2 cup heavy cream (I used milk successfully)
1/4 cup snipped fresh chives, or to taste

In a large saucepan cook the leek and the onion with salt
and pepper to taste in the butter over moderately low
heat, stirring, until the vegetables are softened, add the
potatoes, peeled and cut into 1-inch pieces, the broth,
and the water, and simmer the mixture, covered, for 10
to 15 minutes, or until the potatoes are very tender. Stir
in the sorrel and simmer the mixture for 1 minute. Purée
the mixture in a blender in batches, transferring it as it is
puréed to a bowl, and let it cool. Stir in the cream or
milk, the chives, and salt and pepper to taste, chill the
soup, covered, for at least 4 hours or overnight, and
serve it sprinkled with the additional chives.

~~~~~

Eggplant Rosa Bianca

Eggplant Rounds with Cheese and Tomato Sauce
adapted from D. Madison's Vegetarian Cooking for
Everyone

6-8 eggplant rounds per person, grilled, broiled or fried
(from the skinny asian eggplants, reduce number of slices
if using the large purple ones.)
3/4 cup grated or sliced mozzarella
1/2 cup crumbled gorgonzola or goat cheese
about 4 cups favorite tomato sauce
chopped parsley or basil

Place the eggplant rounds on a sheet pan and cover with
the cheeses. Bake at 375 degrees until the cheese melts.
Serve with 2 or 3 spoonfuls of the sauce on each serving
and garnish with the parsley or basil.

~~~~~

Redbor Kale

Kale & Potato Hash from Eating Well
Makes 4 servings, 1/2 cup each

Serve as a side with a steak or pork chops or set a
poached egg on top for a hearty breakfast or brunch.

8 cups torn kale leaves (about ½ large bunch; see Tip)
2 tablespoons horseradish
1 medium shallot, minced
½ teaspoon freshly ground pepper
¼ teaspoon salt
2 cups cooked shredded potatoes
3 tablespoons extra-virgin olive oil

1. Place kale in a large cast iron skillet and sauté in
butter, until wilted, about 6 minutes. Cool slightly, and
finely chop.
2. Meanwhile, mix horseradish, shallot, pepper and salt
in a large bowl. Add the chopped kale and potatoes; stir
to combine.
3. Heat oil in a large nonstick skillet over medium heat.
Add the kale mixture, spread into an even layer and
cook, stirring every 3 to 4 minutes and returning the
mixture to an even layer, until the potatoes begin to turn
golden brown and crisp, 12 to 15 minutes total.

Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24
cups of chopped leaves. When preparing kale for these
recipes, remove the tough ribs, chop or tear the kale as
directed, then wash it--allowing some water to cling to
the leaves. The moisture helps steam the kale during the
first stages of cooking.

~~~~~

Tomatillos

Café Azul Tomatillo-Avocado Salsa

1/3 pound tomatillos, husked, rinsed, and quartered
1/4 pound fresh jalapeño chilies, rinsed, stemmed,
seeded, and halved
2 cloves garlic, peeled
1/2 cup lightly packed fresh cilantro
1 tablespoon olive oil
1 firm-ripe avocado (about 1/2 lb.), peeled and diced
1/2 cup minced onion
1 1/2 to 2 tablespoons lime juice
Salt

1. In a blender or food processor, whirl tomatillos,
chilies, garlic, and cilantro until coarsely puréed. Pour
into a bowl.

2. Stir in olive oil, avocado, and onion. Add lime juice
and salt to taste.

~~~~~

Romanian Peppers

Ten Minute Stir Fried Chicken with Nuts adapted from The Minimalist Cooks at Home by Mark Bittman
*This would be great with the thin-walled peppers we call 'frying peppers': they aren't as suitable to roast and skin, they are great and easy to slice up and cook:

1 Tablespoon peanut or vegetable oil 
2 cups sweet pepper strips, onion slices, or a combination of the two 
1 pound boneless skinless chicken breasts, cut into 1/2 inch chunks 
1 cup halved walnuts, whole cashews, or other nuts 
3 Tablespoons hoisin sauce

1) Heat oil in a large nonstick skillet and heat on high for one minute. Add the veggies in a single layer and cook, undisturbed, until they begin to char a little on the bottom, about one minute. Stir and cook one minute more. 
2) Add the chicken and stir once or twice. Cook one minute until the bottom begins to char. Cook and stir another minute or two, then check a chicken piece to make sure it's done. Lower heat to medium. 
3) Stir in the nuts and the hoisin sauce. Cook about 15 seconds then add 2 T water. Cook, stirring, until it's bubbly and glazes all the chicken and veggies. Serve with rice.

Romesco Sauce for Crostini, Pasta, or as a
vegetable dipper

4 large roasted yellow, orange, and or red peppers
½ cup toasted almonds
2 cloves garlic
1 ripe tomato
1 tsp salt
2 thick slices from a baguette
1 tsp paprika
½ cup or less olive oil
Fresh basil leaves if available
2-4 Tablespoons sherry vinegar

Whirl everything in a food processor. Serve with
vegetables such as carrot sticks, lightly steamed
broccoli and caulifower florets, etc. Bread and
crackers work well too.

~~~~~

Zatta Melon

This is Andy's first year growing this melon, and I
sure hope it's not his last! Delicious, not too sweet,
perfect size so that there isn't leftovers when you cut
one open, ultra fragrant, it's almost the perfect melon
for home cooks. Make your own simple syrup by
bringing 1/2 cup water and 1/2 cup sugar to a simmer
to dissolve (1 to 1 ratio). Chill and use as needed.
My melons have been making about 5-6 drinks. This
recipe is for three to four small cocktails, 2 full sized
drinks.

1 zatta melon
2 lemons (approximately)
simple syrup
3 oz ouzo
fresh mint leaves

Cut the zatta melon open and scoop out the seeds
(use them elsewhere). Scrape out all the flesh and
puree until very smooth. Strain.

Squeeze the lemons over a strainer to keep the seeds
out. You'll need a full shot glass full of lemon juice, so
measure and squeeze another lemon if necessary.

Put two shots of melon puree in a stirring glass. Add
2 shots of ouzo.

Add 1 shot of chilled simple syrup, 1 shot of lemon
juice, and stir well.

Pour into a small rocks glass with ice, then "spank"
two leaves of mint in your hands to release some of
the oils and add them to the drink, lightly stirring them
in. Serve immediately.

Use extra puree for additional batches of drinks.

Zatta Melon Cocktail

~~~~~

Basil

Real Basil Cheesecake
from the Madison Herb Society Cookbook

2 large eggs
1 cup sour cream
3/4 cup sugar
1 cup basil leaves, destemmed
2 Tablespoons cornstarch
2 Tablespoons lemon juice
1 teaspoon vanilla
2 pounds cream cheese, at room temperature
2 Tablespoons butter, softened
1 cup crushed graham crackers or vanilla wafers

Preheat oven to 450 degrees. In food processor or
mixer, lightly beat eggs. Add sour cream, sugar, basil,
cornstarch, lemon juice, and vanilla. Process until
smooth. Add cream cheese, 1/2 pound at a time, and
process to incorporate. Spread softened butter on
bottom and halfway up sides of a 9- or 10-inch
springform pan. Cover buttered area with cookie
crumbs, pressing to be sure they stick. Pour in
cheesecake batter and bake 35-40 minutes or until a
toothpick inserted in the center comes out clean. Run
a knife around edges of cake as soon as it comes out
of oven. Cool on wire rack 5 minutes then remove
the side of pan. Finish cooling. Cut with dental floss
into thin wedges. Ten servings.

~~~~~

Mustard Greens

Warm Salad of Mustard Greens and Black-Eyed Peas (From Cooking Light, October 2001)

2 bacon slices, chopped
12 cups torn mustard greens, stems removed (about
12 ounces)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1/2 cup chopped green onions
2 teaspoons caraway seeds
3 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 (16-ounce) can black-eyed peas, rinsed and
drained
1/4 cup balsamic vinegar

Cook bacon in a large nonstick skillet over medium
heat until crisp. Remove bacon from pan, reserving 1
tablespoon drippings in pan; set bacon aside. Add
greens; cook 4 minutes or until wilted. Combine
greens, salt, and black pepper in a large bowl, set
aside. Add oil to pan. Stir in onions, caraway seeds,
garlic, and jalapeno; cook 1minute. Add peas; cook
1 minute. Stir in vinegar, and bring to a boil. Add pea
mixture to greens mixture. Sprinkle with reserved
bacon.

~~~~~

Summer Squash with Basil

Aunt Joan's Zucchini, as remembered by Julia

1.5 pounds summer squash, mixed or all one variety
3 cloves garlic, minced
2 Tablespoons olive oil
some chopped fresh basil
grated fresh parmesan cheese
salt and pepper

Thinly slice the summer squash. Heat oil over
moderate heat in medium-large frying pan. Add the
minced garlic, and let cook for just a few seconds,
don't let it brown. Then add the squash, spreading out in the pan so it can all cook evenly. Once the first
layer is browned up a bit, stir it around the pan, letting the still-uncooked squash hit the oil below for a
little browning. You can add a bit more oil at this
point if you like. Add some salt and pepper to taste.
Once it's all cooked (7-12 minutes), remove to a serving dish and top with the fresh chopped basil and
the parmesan. Serves 3-4

~~~~~

Ruby Crescent Fingerling Potatoes

Roasted Potatoes with Arugula-Pistachio Pesto
(Mark Bittman, for Cooking Light, May 2012)

2 pounds fingerling potatoes, halved lengthwise
1/4 cup extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
1 1/2 cups packed arugula leaves (about 1 1/2 oz)
3 tablespoons grated fresh Parmesan cheese
1 1/2 tablespoons pistachios
2 teaspoons water
1 1/2 teaspoons fresh lemon juice
1 garlic clove

Place a jelly-roll pan in oven. Preheat oven to 400.

Combine potatoes and 1 tablespoon oil in a medium
bowl; toss well. Arrange potatoes in a single layer on
preheated pan. Sprinkle potatoes with 1/2 teaspoon
salt and 1/4 teaspoon pepper. Bake at 400 degrees
for 20 minutes; toss potatoes. Bake an additional 25
minutes or until tender, stirring every 10 minutes.

Combine remaining 3 tablespoons oil, remaining 1/4
teaspoon salt, 1/8 teaspoon pepper, arugula leaves,
Parmesan cheese, pistachios, 2 teaspoons water,
lemon juice, and garlic in a food processor; process
until smooth. Combine arugula mixture and hot
potatoes in a medium bowl; toss well.

~~~~~

Carrots

Carrot Yogurt Soup
adapted from Sunset’s Make-Ahead Cookbook

2 T cooking oil
1 large leek or onion, chopped (leek should be cut in
half, cleaned and then white and light green parts
chopped. The dark green parts can be tossed or used
to make stock.)
1 garlic clove or 1 stalk green garlic, chopped
1 teaspoon each curry powder and flour
3 cups stock: chicken or vegetable
3 large or 6 medium carrots, scrubbed and sliced,
(peeled if you like)
1 cup plain yogurt
cayenne pepper, ground
1/3 cup chopped, toasted salted peanuts

Heat oil in 3-4 quart pan over med. heat. When oil is
hot, add onion, then garlic, stirring, until onion is soft.
(About 10 minutes). Add curry powder and flour;
continue to cook, stirring, for about 30 seconds. Add
broth and carrots. Cover and simmer until carrots are
tender when pierced (15 to 20 minutes)

Blend with immersion blender, food processor or
regular blender with 3/4 cup of the yogurt until
pureed. Season to taste with S and P and cayenne
(use sparingly!). Let cool; cover and refrigerate for up
to 1 day or freeze for up for 4 months.) Thaw
overnight or defrost in microwave.

To serve: Serve at room temperature or hot. Garnish
with peanuts, yogurt, and if you like carrot curls you
can make by using a vegetable peeler and ‘peeling’
long carrot curls from a carrot. Put these curls in a
small bowl of ice water to help them stay curly and
crunchy before you serve them in the soup.

~~~~~

Cherry Tomatoes

Cherry Tomato & Avocado Salad

1 basket cherry tomatoes, halved
2 Tablespoons chopped scallion or other mild onion
1 cup (approx.) chopped avocado
2 tablespoons chopped herb (such as parsley, cilantro, dill....)

Optional vinaigrette to coat (whirl 2 T lemon juice or
vinegar, 1 small clove garlic, 1 t mustard, pinch salt
and pepper, with 1/2 cup olive oil in blender.) Gently
mix all ingredients. Serve. (The avocado is optional
but delicious)

~~~~~

Japanese Pickling Melon

Japanese Pickling Melons

Andy: "They're like really big cucumbers."

Kitazawa Seed Company: "As its name suggests,
this family of melons is ideal for pickling, and that is
the most common method of preparation in Asia.
Considerably larger than Western cucumbers, young
melons can be eaten raw or added to a salad as you
would a cucumber. More typically, they can be
baked stuffed with beef, pork, chicken or vegetables.
Pickling melons also make a tasty vegetable in their
own right alongside seafood or in a stir-fry.

Salt-Pickled Vegetables
(From Japanese Vegetable Cooking by Lesley
Downer)

Simple salt pickling consists of layering raw
begetables with salt to make a crisp and pungent
pickle. Any firm vegetable may be pickled in this way.
Use pure sea salt or rock salt for the best flavor.

4 pickling cucumbers
1 to 2 tablespoons salt

Wash and trim the vegetables. Halve the cucumbers
lengthwise and scrape out the seeds; cut into 1/2-inch
lengths. Pat the vegetables with paper towels to dry.

Rub the salt into the vegetables. Put them into a
ceramic bowl and cover with a plate to fit neatly
inside the bowl on top of the pickles. Set a weight
such as a jar of water on the plate.

Leave the bowl in a cool, dark place for 3 to 4 days;
the brine will quickly rise above the level of the
vegetables.

To serve, remove a small amount of pickled
vegetable; rinse and gently squeeze, then cut into bite-
size pieces. Serve in very small quantities with rice.
The remaining pickles will keep in a cool place for 2
to 3 months in the brine.

~~~~~

Kohlrabi

Stir-Fried Kohlrabi from The Goodness of
Potatoes and Root Vegetables
by John Midgley

3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves garlic, peeled and thinly sliced
1 inch piece gingerroot, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional
salt
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil & soy sauce, each

Slice kohlrabi and carrots into thin ovals. Heat oil in
large heavy skillet; when it begins to smoke, toss in
garlic and ginger. Stir once then add kohlrabi and
carrots; toss and cook 2 minutes. Add green onions
and chilies; stir-fry 1 minute, then pour in ½ cup
water. Cover, reduce heat and cook 5 minutes.
Remove cover and toss in a little salt and the sesame
and soy, and oyster if using. Serve with rice.

~~~~~

Collard Greens

Sauteed Collard Greens
Gourmet, December 1998

Some people favor collard greens boiled until they
are meltingly tender, while others prefer them to
retain some bite. This recipe satisfies the taste of the
latter group.

2 1/2 lbs.
2 cloves
1 tbsp.
1 tbsp.
1 tsp.
collard greens
garlic
unsalted butter
olive oil
fresh lemon juice, or to taste

Remove and discard stems and center ribs of collard
greens. Cut leaves into 1-inch pieces. In a kettle of
boiling water cook collards 15 minutes and drain in a
colander, pressing out excess liquid with back of a
wooden spoon.

Mince garlic. In a 12-inch heavy skillet heat butter
and oil over moderately high heat until foam subsides
and stir in garlic, collards, and salt and pepper to
taste. SautŽ collard mixture, stirring, until heated
through, about 5 minutes.

Drizzle collards with lemon juice and toss well.
Serves 4

~~~~~

Okame Spinach

Sesame Spinach with Ginger and Garlic
Gourmet September 1997

1 garlic clove
2 teaspoons sesame seeds
1 tablespoon vegetable oil
1 teaspoon grated peeled fresh gingerroot
1 bunch trimmed fresh spinach

Mince garlic and in a small dry skillet toast sesame
seeds over moderate heat, stirring, until golden. In a
heavy 6-quart kettle heat oil over moderate heat until
hot but not smoking and cook garlic and gingerroot,
stirring, 30 seconds, or until fragrant and golden.

Add spinach by handfuls, stirring, and cook until just
wilted. Serve spinach sprinkled with sesame seeds.

~~~~~

Fava Beans with toy truck

Our Favorite Fava Beans from Julia and Andy

2 pound favas, taken out of the pods
1-4 cloves of garlic, chopped AND/OR:
1/2 cup onions, chopped
olive oil

S & P The simplest version: sauté the favas with the garlic in the heated oil. the shells will come off in the
pan, they are a lighter green, and the whole thing can
be eaten like that. (Season with S & P)

Version #2: Put the light green favas (that have been
removed from the pod) into boiling water for 1-2
minutes. Remove immediately, rinse in cold water.
Take the outer shell off each fava bean, so that you
have just the bright emerald green bean. Then cook
just the inner brighter green beans in the heated oil
with the garlic for 2-3 minutes, then eat. We like both
versions, and which one we do depends on if we
have guests or willing children to help in the extra
step of Version #2.

~~~~~

Sugar Snap Peas

Snap Pea Salad with Miso Dressing
The Smitten Kitchen Cookbook
Serves 4-6

Table salt for the pot
½ pound sugar snap peas, untrimmed
½ pound Napa cabbage, in thin ribbons (about 3
cups)
4 ounces radishes (4 medium-large) julienned, or
quartered and thinly sliced
3 large scallions (about ½ bundle), white and
green parts only, thinly sliced on bias
3 tbsp. sesame seeds, well toasted (300-degree
oven for 5 to 8 minutes)

Sesame-Miso Dressing
1 tbsp. minced fresh ginger
1 large garlic clove, minced
2 tbsp. mild yellow or white miso, plus up to 1
tbsp. more
2 tbsp. sesame seed paste or tahini
1 tbsp. honey
¼ cup rice vinegar
2 tbsp. toasted sesame oil
2 tbsp. vegetable or olive oil

Blanch sugar snap peas:
Bring a large pot of salted water to a boil, and
prepare a small ice-water bath. Boil the sugar
snaps for about 2 minutes, or until just barely
cooked but still crisp. Scoop them out with a
large slotted spoon, and drop them in the ice-
water bath. Once they’re cool, drain and pat dry.
Tim ends and cut sugar snaps on bias into thin
slices. Toss in large bowl with cabbage radishes,
scallions, and 1 tablespoon sesame seeds.

Make the dressing:
Whirl all ingredients, using the smaller amount of
miso, in a blender until smooth. Taste and adjust
the ingredients – use the extra tablespoon of miso
if desired. Don’t fret if it is a tad salty, and try to
resist the urge to compensate with extra honey.
The sugar snaps have a mellow sweetness to
them that balances well with a saltier-than-normal
dressign.

Assemble the salad:
Toss salad with half of dressing, and taste. Use
more if you desire. Sprinkle with remaining
sesame seeds.

~~~~~

Shungiku

Shungiku Salad with Sesame Soy Dressing
(From CountryLiving.com)

1 1/2 teaspoon(s) sesame seeds
2 tablespoon(s) vegetable oil
2 (1/2 pound) firm cakes tofu, halved diagonally
2 slice(s) (thin, round) smoked ham
1 large egg, beaten
2 large mushrooms, sliced
4 cup(s) (loosely packed) young Shungiku leaves,
torn
8 slice(s) cucumber
2 tablespoon(s) rice-wine vinegar
2 tablespoon(s) reduced-sodium soy sauce
1 teaspoon(s) brown sugar
1 teaspoon(s) Oriental sesame oil
1 clove(s) garlic, finely chopped

Prepare Sesame Soy Dressing: In screw-top jar
with tight-fitting lid, combine 3 tablespoons
vegetable oil, rice-wine vinegar, reduced-sodium
soy sauce, brown sugar, Oriental sesame oil, and
garlic, until well mixed.

Prepare Shungiku Salad: Heat large skillet until
hot over high heat. Add sesame seeds and stir-fry
until lightly browned. Remove to bowl. Add 2
tablespoons of oil and tofu triangles. Brown tofu
well on all sides -- about 10 minutes. Drain tofu
on paper towels and set aside. Reduce heat to
low. Add ham and brown lightly; remove to plate.
Fold ham in half; roll into cone shape and set
aside.

Add egg to skillet and cook until set like a thin
pancake, turning once. Remove to cutting board
and set aside. Add mushrooms to skillet and
sautee until wilted -- about 1 minute. Transfer to
plate. Cut egg pancake into 1/2-inch-wide strips.

To serve, divide Shungiku leaves between 2
serving plates. Top with mushrooms, cucumber
slices, egg strips, tofu triangles, and ham cones.
Sprinkle salad with sesame seeds and serve with
Sesame Soy Dressing.

Planned for the final share of the 2013 CSA season, November 20th & 21st:

Chantenay Carrots

Tomatoes

Baby White Turnips

White Carrots

French Breakfast Radishes

Butternut Squash

Purple Frills Mustard

Granny Smith OR Pippin Apples

Sai Sai

PDF of this week's newsletter

~~~~~

In the box the week of November 13th & 14th:

Purple or Green Frill Mustard

Watermelon Radishes

Chantenay Carrots

Loose Red Onions

Tomatoes

Gai Lan (aka Chinese Broccoli)

Rainbow Carrots

Mystery -- most likely potatoes of some sort

PDF of this week's newsletter

~~~~~

In the box the week of November 6th & 7th:

Indigo RoseTomatoes

Red Jalapeno Peppers

Butternut Squash

Collard Greens

White Carrots

Mystery - Early Girl Tomatoes or something else!

Granny Smith Apples

Gai-Lan (Chinese Broccoli or Kale)

PDF of this week's newsletter

~~~~~

In the box the week of October 30th & 31st:

Momotaro OR Early Girl Tomatoes

Watermelon Radish

Napa Cabbage

Romaine Lettuce OR Green Frill Mustard

Red Onions

Pink Radishes

Chantenay Carrots

Heirloom Tomatoes

PDF of this week's newsletter

~~~~~

In the box the week of October 23rd & 24th:

Cilantro

Swiss Chard

Baby White "Tokyo" Turnips

Rapini

Fuji Apples

Momotaro Tomatoes

Indigo Rose Tomatoes

Jalapeno Peppers

PDF of this week's newsletter

~~~~~

In the box the week of October 16th & 17th:

Tomatoes

French Tarragon

Lunga Viola Turnips

Rapini Greens

Potatoes

Butternut Squash

Sweet Peppers

Lettuce

PDF of this week's newsletter

~~~~~

In the box the week of October 9th & 10th:

Dry Farm Momotaro Tomatoes

Spigariello

Erbette Chard

Fuji Apples

Baby Bok Choy OR Broccoli

Lettuce

Bird's Beak Peppers (spicy)

Daikon with greens

PDF of this week's newsletter

~~~~~

In the box the week of October 2nd & 3rd:

Erbette Chard

Ruby Crescent Fingerling Potatoes

Heirloom Tomatoes

Momotaro Tomatoes

Leeks

Avocados

Beets

Mystery

PDF of this week's newsletter

~~~~~

In the box the week of September 25th & 26th:

Lettuce

Jonagold Apples

Romanian Peppers (Sweet)

Hungarian Peppers (Spicy)

Red Chard

Redbor Kale

Mixed Heirloom Tomatoes

Beefsteak OR Monica Tomatoes

PDF of this week's newsletter

~~~~~

In the box the week of September 18th & 19th:

Lettuces

Mixed Heirloom Tomatoes

Principe Borghese Tomatoes

Spigariello

Potatoes

Red Heart Pimientos

9/17/13 Update - Due to a logistical glitch, there will be delicious ripe Hass Avocados instead of Apples this week. We'll have apples in the shares next week!

PDF of newsletter for this week

~~~~~

In the box the week of September 11th & 12th:

Padana (aka "Americana") Squash

Mixed Heirloom Tomatoes

Green Cabbage OR Collard Greens

San Marzano Tomatoes

Sweet Peppers

Lettuce

Cayenne Peppers

PDF of this week's newsletter

~~~~~

In the box the week of September 4th & 5th:

Green Anaheim Chiles

San Marzano Tomatoes

Principe Borghese Tomatoes (Cherry-sized)

Beets

Kale

Cured Red Onions

Sommerfeld Apples (From our neighbors at Live Earth Farm)

PDF of this week's newsletter

~~~~~

In the box the Week of August 28th & 29th:

Fingerling Potatoes

Mixed Heirloom Tomatoes

Principe Borghese Tomatoes

Jonagold Apples

Red Chard

Sorrel

French Tarragon

Mixed Sweet Peppers

PDF of this week's newsletter

~~~~~

In the box the Week of August 21st & 22nd:

Heirloom Tomatoes

Beefsteak OR Early Girl Tomatoes

Loose Beets OR Carrots

Hungarian Wax Peppers

Kale

Eggplant

Gala Apples

Basil - UPDATE 8/21 - Basil has a mildew problem so Andy is substituting with Armenian Cucumber.

PDF of this week's newsletter

~~~~~

In the box the Week of August 14th & 15th:

Mixed Heirloom Tomatoes

Dried Onions

Melon

Redbor Kale

Lettuce

Romanian Peppers

Cherry Tomatoes

Cucumber

PDF of this week's newsletter

~~~~~

In the box the Week of August 7th & 8th:

Purple Kohlrabi OR Red Beets

Tomatillos

Puya Peppers

Tomatoes

Kale

Bacon Avocados OR Potatoes

Cucumbers

PDF of this week's newsletter

~~~~~

In the box the Week of July 30th & Aug. 1st:

Yellow Romanian Stuffing/frying Peppers (Wed)

Green Bulgarian Cheese Pimentos (Thu)

Small Lettuces

Basil

Red Chard

Cucumbers (could be Armenian or dark green)

German Butterball Potatoes

Zatta Melon

Tomatoes (San Marzanos)

PDF of this week's newsletter

~~~~~

Planned for the box the Week of July 24th & 25th:

Friarielli Peppers (Wed)

Mixed Frying Peppers (Thu)

Lettuce

Sungold Cherry Tomatoes

Zatta Melon

Collard Greens

Tomatoes (Full-Sized)

Mystery: might be Armenian cucumber, pickling cucumber or something else!

PDF of this week's newsletter

~~~~~

In the box the Week of July 17th & 18th:

Russet Potatoes

Zatta Melon

Mixed Cherry Tomatoes OR Friarelli Peppers

Bacon Avocados

Red Onions

Cucumbers

Summer Squash

PDF of this week's newsletter

~~~~~

In the box the Week of July 10th & 11th:

Basil

Red Onion

Zatta Melon

Tomatoes

Summer Squash

Pickling Melon/Cucumber

Wild Arugula OR Watermelon (7/11 Update: we ran short of wild arugula so some of you will get watermelon!)

PDF of this week's newsletter

~~~~~

In the box the Week of July 3rd & 4th:

Watermelon

Basil

Summer Squash

Carrots

Onions

Sakura Cherry Tomatoes

Mystery(ies) - To be determined

PDF of this week's newsletter

~~~~~

In the box the Week of June 26th & 27th:

Kohlrabi

Strawberries OR Blueberries

Cherry Tomatoes

Basil

Mustard Greens

Romaine Lettuce

Onions

Summer Squash

PDF of this week's newsletter

~~~~~

In the box the Week of June 19th & 20th:

Sakura Cherry Tomatoes

Bacon Avocados

Genovese Basil

Bianco di Maggio Onions

Chantenay Carrots

Lettuce

Japanese Pickling Melon:
Wed: Striped Ao Shima Uri
Thu: Light Green Oshiro Uri

Mystery: Could be Broccoli di Cicco, Summer Squash OR Wild Arugula

PDF of newsletter for this week

~~~~~

In the box the Week of June 12th & 13th:

Oshiro Uri (Wednesday)

Mystery (Thursday): might be Summer Squash, Cucumber, OR Broccoli di Cicco

Ruby Crescent Fingerling Potatoes

Bianco di Maggio Onions

Blueberries (Wednesday)

Cherry Tomatoes (Thursday)

Lacinato Kale

Carrots

Lettuce

PDF of this week's newsletter

~~~~~

In the box the Week of June 5th & 6th:

White Spring Onions (Bianco di Maggio)

Summer Squash

Carrots

French Breakfast Radishes

Strawberries (Wed)

Blueberries (Thu)

Collard Greens

Red Butter Lettuce

Thyme

PDF of this week's newsletter

~~~~~

In the box the Week of May 29th & 30th:

Carrots

Lettuce

Russet Potatoes (Wed.)

Strawberries (Thurs.)

Bacon Avocados

Japanese Pickling Melon

Lacinato Kale

Cherry Tomatoes

PDF of this week's newsletter

~~~~~

In the box the Week of May 22nd & 23rd:

Baby Carrots

Japanese Pickling Melons

Kohlrabi

Portuguese Kale

Red Leaf Lettuce

Mustard Greens OR Mizuna

Strawberries (Wed)

Potatoes (Thu) -- 5/23/13 Update: We're short on strawberries, so we're subbing potatoes for our Thursday sites this week and next week, Thursday sites will get strawberries and Wednesday will get potatoes.

Dill

PDF of newsletter for this week

~~~~~

In the box the Week of May 15th & 16th:

Kohlrabi

Baby Carrots

Lacinato Kale

Bacon Avocados

Lettuces

Potatoes

Rosemary OR Tarragon

Green-tailed bunched Red Onions

PDF of newsletter for this week

~~~~~

In the box the Week of May 8th & 9th:

Yukon Gold Potatoes

Dill

Lettuce

Imperator Carrots

Leeks

Erbette Chard

Collard Greens

Mystery (maybe English Peas, Snap Peas or Fava Beans or something else!)

PDF of this week's newsletter

~~~~~

In the box the Week of May 1st & 2nd:

Okame Spinach

Spigariello

Artichokes

Carrots

Strawberries

Mizuna

New Potatoes

PDF of this week's newsletter

~~~~~

In the box the Week of April 24th/25th:

Fava Beans

Lemons

Portuguese Kale

Carrots

Okame Spinach

Lettuces

Artichokes OR New Yukon Gold Potatoes

Link to this week's newsletter

~~~~~

In the box the Week of April 17th/18th:

Lacinato Kale

Lettuces

Swiss Chard

Leeks

Carrots

Strawberries

Sugar Snap Peas

Red Radishes

Link to this week's newsletter

~~~~~

In the box the Week of April 10th/11th:

Sugar Snap Peas

Chantenay Carrots

Shungiku (edible chrysanthemum greens)

Purple Bok Choy

Portuguese Kale

Lettuce

Spring Onions

Mustard

Link to this week's newsletter

~~~~~

In the box the Week of April 3rd/4th:

Green Garlic

Young Walla Walla Onions

Lettuce

Chicory Catalogna Barba di Cappuccino

Fennel

Sugar Snap Peas

Carrots

Red Chard

PDF of this week's newsletter

~~~~~

In the box the Week of March 27th/28th:

Gold Chard

Radishes

Mizuna

Rapini

Baby Carrots

Redbor Kale

Limes

Spring Onions

Leeks

Savoy Cabbage

PDF of this week's newsletter

~~~~~

In the box the Week of March 20th/21st:

Spinach

Baby Carrots

Radishes

Arugula

Chicories (Mix of Escarole & Pan di Zucchero)

Savoy Cabbage

Mystery: Could be "Chiquito Meyer Lemons" or something else to be determined!

PDF of this week's newsletter

~~~~~

In the box the Week of March 13th/14th:

Radishes

Green-tailed young Red Onions

Baby Carrots

Red Chard

Puntarelle

French Fingerling Potatoes

Wild Arugula

Spigariello

PDF of this week's newsletter

~~~~~

In the box the Week of March 6th:

Red Onions

French Fingerling Potatoes

Arugula

Mizuna

Broccoli di Cicco

Baby Carrots

Spigariello

Purple Frills Mustard

Baby White Tokyo Turnips

Ladybug Postcard Vol 114

~~~~~

In the box the Week of February 27th:

Baby Spinach

Brussels Sprouts

Arugula

Baby Carrots

Purple Scallions

Hearts of Escarole

Spigariello

Ladybug Postcard Vol 113

~~~~~

In the box the Week of February 20th:

Wild Arugula

Baby Loose Carrots

Puntarelle

Baby Spinach

Lemons

Young Spring Onions

Spigariello

Ladybug Postcard Vol 112

~~~~~

In the box the Week of February 13th:

Arugula

Spigariello

French Fingerling Potatoes

Macerata Cauliflower

Rainbow Chard

Brussels Sprouts

Mystery - To be determined.

Ladybug Postcard Vol 111

~~~~~

In the box the Week of February 6th:

Spigariello

Leeks

Brussels Sprouts

Cilantro

Fava Greens

Gold Turnips

Purple Top Turnips

Romanesco

Ladybug Postcard Vol 110

~~~~~

In the box the Week of January 30th:

Red Cabbage

Potatoes

Butternut Squash

Brussels Sprouts

White Carrots

Rapini

Leeks

Ladybug Postcard Vol 109

~~~~~

In the box the Week of January 23rd:

Daikon

Cilantro

Mei Quin Choy

Green Kohrabi

Spigariello

Leeks

Mixed Loose Carrots

Mutsu Apples

Ladybug Postcard Vol 108

~~~~~

In the box the Week of January 16th:

Jerusalem Artichokes (aka Sunchokes)

Baby White Turnips

Cauliflower

Mixed Apples

Yellow Milva Potatoes

Carrots

Brussels Sprouts

Ladybug Postcard Vol 107

~~~~~

In the box the Week of January 9th:

Radicchio di Verona & Castelfranco

Spigariello

Red Cabbage

Red Chard

Broccoli di Cicco

Leeks

Formanova Beets

Red Carrots

Ladybug Postcard Vol 106

~~~~~

In the box the Week of January 2nd:

Red Norland Potatoes

Broccoli di Cicco

Butternut Squash

Granny Smith Apples

Rainbow Carrots

Rainbow Chard

Dandelion Greens

Green "Macerata" Cauliflower

Ladybug Postcard Vol 105