Spoutwood Farm CSA Harvest Guide: Week 3, 2004
Welcome to Spoutwood CSA 2004! Do not be intimidated by leaves which are wilty or spotted. Soaking wilted greens in cold water, sometimes for an hour or more, will revive them. Little spots and holes, once washed, do not take away from the nutritional value of the leaves. Just eat around the holes. And our washing of vegetables, if needed, though thorough, probably needs some additional help from you, so don't forget to wash! Please note bene: since we had to spray the organic biocontrol bacillus thuringensis for cabbage worms, please wash the broccoli extra carefully. It's not toxic, but we want to be conservatively cautious. You very well may find cabbage worms on some of the broccoli or the collards that haven't been sprayed. Just remove them and put them on a leaf or bush but not near a broccoli or cabbage family plant.
Handbooks: should be at pickup for first-time shareholders. Please use them. Most members find them invaluable.
Kittens: Our spunky Spoutwood kittens, all 9 of them, are ready for new homes. Only 3 are spoken for. First come first serve, and they are truly adorable. Please call 717-235-6610 or 235-9272.
Peas - first but not the last of our best pea crop ever. These are sugar snaps, meant to be eaten whole. We chop them into salads or stir fries, if they make it that far.
Lettuce - Thanks to our friends over at Fulton Farm CSA at Wilson College in Chambersburg (beyond Gettysburg) we have some lovely red and green lettuce.
Chinese Cabbage - This yellow-green tall head is an ideal vegetable for stir fries, soups, and salads- if you go lightly, using the leafier part (use the whole plant for other than salads). The insects go after the leaves, so you may see some cosmetically challenging holes. Just eat what hasn't been eaten by the insects, confident that it's nutritious and tasty.
Swiss Chard - A most wonderful vegetable coming in green, red, yellow and orange. The stems steam, stir fry or boil to a soft and tasty texture. Use raw in salads or cooked any number of ways. Great cooked in butter or olive oil and seasonings added to the hot greens.
Collard Greens - These aren't as suitable to raw eating and are generally cooked as a separate vegetable or chopped into soups or stir fries. In the south they are a staple cooked in bacon fat. Vegetarians may want to substitute oil.
Garlic Scapes - These curled delights are wonderful! Treat them like spring onions and chop them up in salads or sauté them like regular onions. The scape is the seed stem of the garlic plant, but it takes away from the bulb development, so many people think. But that's a bonus for us because the scapes before they get too tough are perfectly tender for soups, stir fries, salads or a steamed treat.
Green Onions - Use the greens as well as the small bulbs chopped into soups, salads, or stir fries.
Kohlrabi - A beautiful purple or green bulb of kohlrabi, for slicing thin onto sandwiches or eating raw. Custom chop into salads, adding a visual bonus, or cook in all possible ways. This is Danny Snyder's (age 8) favorite veggie.
Broccoli - Either cooked in a variety of ways or raw with dip or in a salad, broccoli is hard to beat.
Mustard Greens and Mizuna - two from the mustard family, the former being larger and either green and frilly edged or reddish leafed, bitey, and incredibly nutritious in salad or sandwich. Mizuna is its oriental cousin with a smaller deeply cut but mild leaf for same uses as former but also good for stir fries and soups.
Herb - Rosemary - a little goes a long way. What a wonderful smell. Chop a little for cooking or salad dressings.
Flower - Snowball hydrangea, as a single stem should be a pretty companion for the week.
Braised Collard Greens (from www.vegweb.com) Ingredients:
1 lb. collard greens, washed, torn and w/stems off
1 tablespoon olive oil
Balsamic vinegar
pepper
1 medium yellow onion, diced
water
2 large cloves garlic, minced.
Saute onion and garlic in oil over med-high heat. When tender, add greens. Stir for 2-3 minutes, then add enough water to almost cover the greens. Stir occasionally. When greens are tender and bright green, and some of the water has boiled off, add a splash of balsamic vinegar and pepper to taste.
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