June 8, 2009

8 Jun

Welcome to Week Two of the Summer CSA,

I hope last week’s share was enjoyed thoroughly. I wanted to give you a farm update this week about our new flock of hens. Four weeks ago we purchased 60 one-day old chicks (Sex-linked and Americana) from Island Seed and Feed. They have been gently raised, held, and cared for by the Seedlings Preschoolers at Lia Grippo’s home. We are so thankful for their love and care for our flock and couldn’t have done it without all their little hands. One medium size cardboard box grew to a large cardboard box and their current space is about the size of a chicken condo. They outgrew their box at the Grippo home and moved back to the farm last week. Their growth and maturity feels exponential as I watch these little ladies first learn how to run, then jump, and now as their adult feathers come in, fly. Our flock is currently chirping under the warmth of their heat lamps in the living room of the farm house. They are happy, well fed and will be joining the current flock in a few weeks. We are excited when they start laying in five months and look forward to having more Fairview organic cage free eggs for you next summer.

If you ever thinking about raising your own chickens, I suggest reading to Storey’s Guide to Raising Chickens and talking to Alex at Island Seed and feed.

Thank you for those who realized I didn’t mention a time for our CSA potluck on June 20th. It will start at 12noon, but feel free to stop by any time for a few hours or just 20 minutes. We are look forward to being together. Also, I realize that a few of you did not receive last week’s email or do not receive emails at all. I wanted to let you know that I will print a few copies of emails which will be available during pick and will also keep a binder of all CSA emails so that you can reference if needed.

Thank you for helping each week run smoothly and for your constant support of the farm. A special thanks to Naomi Schwartz and Garrett Johnson for volunteering last week.

Jen Corey

 See below for your sneak peak and a few recipes for this week (just keep on scrolling):

Small Share

Carrots                                   

Lettuce                       

Squash                        

Turnips             

Green beans

Nectarines                  

Arugula

Kale or chard             

Beets                           

Large Share

Carrots

Lettuce           

Strawberries    

Arugula

Beets                           

Nectarines                  

Squash                       

Green Beans

Dandelion      

Spinach

Chard             

Kale                            

Oregano                     

Recipes:

Summer Squash Pancakes (from http://wholeearthcsarecipes.blogspot.com/)

2 eggs
1/2C milk
4 medium summer squashes, grated
1/2C bread crumbs
1/2C grated cheese
1/3C each chopped fresh parsley, basil and cilantro
2T minced shallot or green onion (pick it up at the stand)
4T butter
1/4C flour

Mix together eggs and milk. Add squash, herbs and shallots. Then mix in the cheese. Add slowly the bread crumbs and flour and mix well. In a large, heavy, non-stick skillet, melt 1T butter until it starts to brown. Spoon about 1/4C of mixture into the pan and flatten a bit with the spoon. You might be able to fit 2 pancakes into the same pan at once. When the edges show a little browning turn with a spatula. Cook the other side until it is also golden brown. Keep pancakes warm in the oven until they are all cooked.

Seared Green Bean Salad (from http://www.bostoncoop.net/~goodearthcsa/)

1 lb. small potatoes (pick it up at the farm stand)

1/2 cup olive oil

2 lbs. green beans, washed and trimmed

2 tablespoons sesame seeds

1 large shallot, peeled and sliced paper thin (pick it up at the farm stand)

1 large lemon (pick it up at the farm stand)

2 teaspoons sesame oil

salt and pepper to taste

Slice potatoes into quarters, place them in a pot, cover with cold water and bring to boil over high heat. Cook an additional 4 minutes. Drain and place them, cut sides up, on a towel to dry.

Coat a large frying pan with a thin layer of oil and place over high heat. When the oil becomes fragrant, put beans in one layer in pan. Sear on one side for three minutes. Do not turn. Place in bowl and repeat with remaining batches until all are cooked. Place potatoes, cut sides down, in a large frying pan with a thick layer of olive oil. Fry over medium-low heat for 20 minutes; do not turn over. In a dry pan roast the sesame seeds over low heat, being careful not to burn them. Add seeds, sliced shallot, lemon juice, sesame oil, salt, pepper, and a tablespoon of olive oil (more to taste) to beans. Add potatoes and toss. Serve at room temperature. Makes 8 servings.

Swiss Chard Tuna Salad (from http://www.npr.org/templates/story/story.php?storyId=9733640#9735882 )

1/2 cup mayonnaise (Veganaise works just fine)

1/2 teaspoon Dijon mustard

1 teaspoon balsamic vinegar

1/4 cup chopped kalamata olives (about 10 olives, any kind will do)

1 teaspoon brine from the kalamata olives (or 1 additional teaspoon balsamic vinegar)

2 6-ounce cans of tuna (oil or water packed), drained

3/4 cup loosely packed chopped Swiss chard stems

1 cup loosely packed chopped Swiss chard leaves

1/4 cup loosely packed chopped fresh parsley, preferably Italian flat leaf (pick it up at the stand)

1/2 cup loosely packed chopped scallions, white and green parts (pick up bunching onions a the stand, or you can use chopped red onion)

Salt and pepper

Several medium to large Swiss chard leaves for making wraps or in place of lettuce on sandwiches (optional)

This flavorful twist on classic tuna salad uses chopped Swiss chard stems in place of celery and a few chopped chard leaves for extra green goodness. Combine mayonnaise, Dijon mustard, balsamic vinegar and olive brine in a small bowl and mix well. Stir in tuna, chopped Swiss chard stems and leaves, parsley, and scallions. Salt and pepper to taste. If you have a chance, mix up your tuna salad and let it sit in the refrigerator at least a few hours before serving; it’ll be even tastier. Put it on sandwiches, stuff it into pita bread pockets or spread it on crackers. If desired, spread out extra chard leaves, spoon tuna salad along the lower edges, then roll up to make low-carb wraps. Tuna salad will keep for three days in the refrigerator. Serves 2 to 4.

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