Spoutwood Farm CSA Harvest Guide: Week 8, 2004
Help in the Garden Welcome: We're falling behind in fall planting and weeding so we'll accept anyone who needs to get their hours in. Please don't email as we're still working with a sick computer. Just about any day will work. Call 717-235-6610.
Organic Cheese Samples and instructions for ordering coming next week!
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.
Squash- yellow, patty pan and some zucchini
Cucumber- First cucumbers of the year.
Chili Peppers- This is a mild "hot" chili pepper variety
Beans- String beans, green and yellow. Try Lucy's method of steaming for just several minutes until dark green and just tender, immediately immersing them in cold water, spinning off excess water in a salad spinner. Towel dry. Yum!
Eggplant- The eggplant first to arrive is the slender "Orient Express." Also Black Bell and a green oval variety.
Collards- Collards should be chopped into stir fries or steamed or boiled (with just a little water) and served piping hot will oil or butter and seasonings. Down south they cook them in ham or bacon fat, for you non-vegetarians.
Broccoli- Either cooked in a variety of ways or eaten raw with dip or in a salad, broccoli is hard to beat.
Cherry Tomatoes- A few tasty "Sun Gold" cherry tomatoes. May feel this is the best cherry tom there is!
Green, Red or Savoy Cabbage- Cabbage for cooking, making sauerkraut or grating into salads.
Arugula- Arugula is nutty and bitey and my favorite salad additive. This is the last of the spring arugula.
Mizuna- This mild Asian mustard green is great in soups, salads and stir fries. This is the last of the spring mizuna.
Herb- cilantro and basil. Some like cilantro chopped into salads. It's indispensable for salsa and used extensively in Mexican and Asian cooking.
Flower- Queen Anne's lace, wild Joe Pye weed, goldenrod and tansy.
Green Beans with Sun-Dried Tomatoes
Ingredients:
* 1 lb fresh green beans
* 1 med onion
* 3 oz sun-dried tomatoes chopped
* 1 tablespoon roasted chopped garlic
* 2 tablespoon olive oil
Directions:
Saute onions and garlic in olive oil till onions clear in large skillet, add green beans, sundried tomatoes and salt and pepper. Add enough water to cover bottom of pan. Cook until desired tenderness.
Serves: 4
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