HARVEST GUIDE - WEEK 2 - JUNE 6, 2013

In this week's bag you will see a few of the same things from week one (such as radishes and
lettuce), as well as a fun assortment of new produce, as listed below:

Savory
Savory is an herb that has been used since the rise of the Roman Empire. Both ancient Romans
and ancient Egyptians claimed it was a powerful aphrodisiac. Colonial Americans, on the other
hand, used it as an insect repellent and deodorant, often spreading it throughout their houses.
Modern holistic medicine claims that tea made from savory acts as a good lung expectorant. The
herb has a peppery and slightly minty taste and is a great addition to sausage. Savory is also
frequently cooked with beans. If you're looking for something quick and easy, try scrambling it
into eggs or steeping it in vinegar to add flavor to a homemade salad dressing.

Thyme
Like savory, thyme is a great addition to bean, egg, and vegetable dishes. Historically, it was
used by ancient Egyptians in the embalming process. Today its oil is sometimes used as a holistic
cure for headaches. My favorite use of thyme is in a simple marinade for grilled vegetables.

Sage
Like savory, sage was also prized for its medicinal value many years before we started using it as
a staple in the stuffing of our Thanksgiving turkeys. Most notably, the ancient Romans used it to
aid in digestion. Sage is a strong, potent herb, so use it sparingly to avoid overpowering your
meal. Combine sage and butter to create an easy gnocchi sauce, chop it finely and add it to
polenta for a hearty side dish, or, if you're hungry for dessert, try this savory-sweet lemon sage
olive oil cake that Amber recommends:

LEMON SAGE OLIVE OIL CAKE

1-1/2 cups all-purpose unbleached flour
2 teaspoons baking powder
1/8 teaspoon salt
5 teaspoons Meyer lemon zest, divided
1/2 cup plain kefir or buttermilk
1 scant cup white sugar
3 large eggs
1/2 cup olive oil (not extra virgin)
2 teaspoons fresh sage, finely minced

For syrup:
1/4 cup powdered sugar
1/4 cup Meyer lemon juice

For icing:
3/4 cup powdered sugar
2-1/2 teaspoons Meyer lemon juice

Preheat oven to 350ºF. Oil a 9-inch springform pan using the same olive oil you use in the cake.
Cut a round of parchment paper for the bottom of the pan, place it in the pan, then oil that too.
Sprinkle a little flour on the bottom of the pan. Bang the side of the pan with the heel of your
hand to evenly distribute the loose flour.

Put into a medium bowl the flour, baking powder, salt and 4 teaspoon of the zest. Mix well with a
fork.

In a large bowl, mix the buttermilk or kefir, eggs, sugar, olive oil and sage. Whisk thoroughly.
Add the dry ingredients into the wet and whisk everything together. Pour into the springform pan.

Bake 25-30 minutes. The cake is ready when a tester inserted into the center comes out clean.

Take the cake out of the oven and put it on a rack to cool. After 10 minutes, take off the sides of
the pan. After 10 more minutes, poke the cake all over with a heavy fork. Then mix together the syrup
ingredients. If the sugar won't entirely dissolve, heat it gently in a saucepan over low heat while
stirring, just for 30 seconds or so. Carefully spoon the syrup on top of the cake, a little at a time.
The idea is that the syrup will ooze into the cake through all those holes. Slowly pouring a
spoonful of syrup onto the cake and then spreading it around with the back of the spoon helps.
Wait 45 minutes and then mix together the icing ingredients. Coat the top of the cake with the
icing—it will be a bit runny. While the icing is still wet, sprinkle the remaining teaspoon of zest
on top.

Kohlrabi
Kohlrabi is one of my favorite lesser-known springtime vegetables. The word 'kohlrabi' is
German. 'Kohl' for cabbage and 'rabi' for turnip--and there you have it, a cross between cabbage
and a turnip. The light green round bulb you'll find in your bag is actually a swollen part of the
kohlrabi stem and is delicious either raw or cooked. My dad likes to chop raw kohlrabi and add it
to his salad or cook it into one of his delicious quiches. When cooking the stem, leave the skin on
or you'll remove some of the flavor from the vegetable. The leaves of the kohlrabi are also
edible, and SHOULD be eaten, as they are rich in nutrients, especially Vitamins A and K. They
have an earthy flavor with a slight reminiscence of cabbage. I have provided an indulgent recipe
for whipped kohlrabi and potatoes (as seen below), but you can also read about other suggestions
in the Huffington Post article on the vegetable: http://www.huffingtonpost.com/
2012/06/15/kohlrabi-recipes_n_1597114.html

WHIPPED KOHLRABI AND POTATOES

1 lb Potatoes
2 lb Kohlrabies
3-4 TB Butter
2-3 TB Heavy Cream
Salt and Freshly Ground Pepper

Peel potatoes and cut into chunks. Trim kohlrabies; quarter larger sizes, leave small ones whole.
Boil the potatoes and kohlrabies in separate pans of salted water until tender, 20-25 minutes.
Drain. Skin and puree the kohlrabies. (Larger, older kohlrabies need to be sieved after pureeing
to remove any fibers). Whip the potatoes and add to kohlrabi. Whip together with butter and
cream. Season with salt and pepper. (Makes 3-4 cups).

Tokyo Bekana
According to the seed catalog, the leaves of this mini Chinese cabbage "add loft and weight to
salad mixes." Tokyo Bekana is an open-pollinated heirloom green and has a nice sweet flavor
that compliments the bitterness of some of the other greens you'll find in your bag. Although
great in a salad, it can also be quickly stir-fried or added to soups and stews.

Scallions
Like all onions, scallions have natural antibiotic properties. They also prevent blood clotting and
have a long history in holistic medicine. The ancient Egyptians prescribed onions for all sorts of
ailments, including a mixture of onions and honey for sexual enhancement. Scallions, also called green onions, have great flavor and can provide a colorful garnish to the top of many dishes. They can also be grilled whole with a little bit of olive oil and served as a side dish. Or, if you're looking for something different, try this Chinese variation on pancakes:

CHINESE SCALLION PANCAKES

Dough
3 Cups All-Purpose Flour
A Pinch of Salt
1 Cup Water

Filling
6-7 Stalks Scallions, chopped
1 tsp Salt
1 TB Roasted Sesame Oil
Peanut Oil, for Pan Frying

Make the dough: Combine the flour and salt in a large mixing bowl and make a well in the
center. Bring the water to the boil, remove it from the heat to let is stop bubbling and then pour it
on to the flour. Mix in quickly with the handle of a wooden spoon. When the mixture is cool
enough to handle, transfer it to a work surface and knead into smooth dough. Cover and let the
dough rest for 30 minutes.

Make the filling: In a small bowl, combine chopped scallions and sea salt. Set aside.

Make the pancake: Working on a lightly floured surface, break the dough into 12 pieces. Work
with one piece at a time. Flatten each piece of dough with your palm, and roll into a thin,
rectangular shape. Brush the surface with sesame oil and sprinkle with the scallions and sea salt
mixture. Starting with the edge closest (the long end) to you and roll up the dough. Then roll it up
again from one end like a snail, tuck the end and flatten the roll with your palm to your desired
thickness. Repeat with the remaining dough, oil, scallions and sea salt mixture.

Then, heat a heavy, flat-bottomed frying-pan (or cast-iron pan) over a medium heat. Pour a little
oil to coat the surface. When the oil is nice and hot, place the dough and fry until both sides are
golden brown in color. Serve warm.

HARVEST GUIDE - WEEK 1 - MAY 30, 2013

Howdy folks!

For those of you new to the Spoutwood Farm CSA, welcome. For those of you who have been here longer than I, thank you for having me. I took over management of the CSA in March and am feeling right at home. Joining me this season are two lovely and durable apprentices, Amber Fillinger and Stephanie Schuessler. I hope you find this first harvest satisfactory. As is usually the case, this spring share is light in weight and heavy in greens. Eat them, they're good for you! As the season progresses the weight and variety will increase. Anyway, enjoy this week's share and the beautiful weather. And please read the rest of this Harvest Guide in its entirety. Stephanie spent a lot of time writing it and you might learn something new.

Take care,

Jonathan
Your Farmer

Below is a list of the produce that you'll find when you open your first harvest bag. I have also included a little bit of history, culture, and cooking inspiration to go along with each vegetable. We hope you enjoy eating everything as much as we've enjoyed growing it!

Broccoli Rabe
Despite the name, broccoli rabe (sometimes called rapini) is more closely related to turnips than to broccoli, with the leafy greens of the plant being very similar in looks and taste to that of turnip greens. Common in Italian and Chinese cuisines, broccoli rabe is very high in Vitamin K, an essential nutrient that some studies suggest plays a role in preventing Alzheimer's disease. Although it's versatile in its uses, the earthy bitterness of broccoli rabe pairs especially well with creamy, salty cheeses. Keep in mind that the greens will shrink down to almost half their size when cooked.

Roasted Broccoli Rabe with Garlic

1 large bunch broccoli rabe, tough stems removed
4-5 cloves garlic, smashed
2 tbsp olive oil
salt and fresh pepper
pinch crushed red pepper flakes (optional)

Heat oven to 400°. Bring a large pot of salted water to a boil. When water boils, add broccoli rabe and blanch one minute. Remove from water and DRAIN WELL in a colander.

Add to a baking dish and mix with garlic, oil, salt, pepper, crushed red pepper flakes. Roast 15-20 minutes.

Lettuce/Lettuce Mix
Lettuce is a staple, familiar to anyone who knows his or her way around the kitchen. Although it is most commonly used as the primary ingredient in salads, that needn't be its only use. Lettuce leaves can add flavor to a soup or stock; they can be grilled and topped with bleu cheese; and in France, it's traditional for lettuce to be braised with peas. Nutritionally, lettuce is chalk full of folate, chromium, and magnesium--the latter of which has a calming effect, promoting mood stability.

Stir-Fry Mix
Our own greens mix perfect for making stir-fry, as the name implies. We hope you enjoy it!

Radishes
The name "radish" comes from the Latin word "radix," meaning root, and they were first cultivated thousands of years ago in China. The radishes we are giving you are salad radishes (as opposed to storage radishes), and therefore should be eaten shortly after harvesting, as they taste significantly better when fresh. It is common in France to see just-picked radishes on the table before a meal, served with nothing but butter and salt. If you must store salad radishes, keep them well wrapped in the refrigerator to prevent them from becoming dry and limp. Radish greens, which are high in Vitamin C, can be eaten raw or cooked and have a spicy, peppery taste similar to arugula.

Mint
Like many other herbs, mint boasts a variety of health benefits, many of them dealing with digestion. One of the best things for an upset stomach is freshly brewed mint tea. Other studies have claimed that mint, due to its anti-fungal properties, may relieve asthma symptoms. Whether this is true or not, it is undeniable that mint contains plenty of basic nutrients, such as manganese, Vitamin A, Vitamin C, Vitamin B2, fiber, folate, iron, potassium, and copper. Although mint is used worldwide, it is very common in Middle Eastern food. And, of course, it makes an excellent summertime drink. Mojitos anyone?

Mojitos

2 tablespoons (1 ounce) fresh lime juice
2 heaping teaspoons superfine sugar
1 cup crushed ice
12 fresh mint leaves, plus 5 small sprigs for garnish
1/4 cup (2 ounces) white rum
2 tablespoons (1 ounce) club soda

In 10-ounce glass, stir together lime juice and sugar until sugar dissolves. Add 1/4 cup crushed ice. Rub mint leaves over rim of glass, then tear leaves in half and add to glass. Gently stir for 15 seconds, then add rum, remaining crushed ice, and club soda. Gently stir for 5 seconds and then top with additional mint.

Comfrey
CAUTION: Although some people drink comfrey tea or add the flowers to their salads, we do not suggest that you make a habit out of this as it has been reported that ingesting large amounts of comfrey can have a damaging effect on the liver. So why are we giving it to you? Comfrey has incredible medicinal benefits when used topically--especially in the treatment of wounds such as broken bones, sprains, and burns. On the farm, we make a tea out of our comfrey and spray it in the garden, which provides excellent fertilization and nutrition for the plants.

Spinach
Spinach is another great addition to your basic salad. Remember however, if you're cooking spinach it reduces in volume dramatically. Expect to get no more than a cup of cooked spinach from a pound of raw spinach. Spinach is delicious as a simple side dish, and it's also commonly cooked into a morning omelette. If you've never had fresh spinach, the chances are that you'll never go back to the pre-bagged or frozen varieties again. In addition to being superior in taste, garden-fresh spinach is also much more nutritious than the store bought kind. It is one of the best sources of Vitamins C, A, and K that you can find.