Happy Independence Day to everyone! For this week’s pickup, you can look forward to…
Ovation Mix (arugula, kale, mustard greens, mizuna, and tatsoi)
Squash (zucchini, summer squash, eight ball, patty pan, and golden zucchini)
Looking ahead, we have more kale, onions, and possibly cucumbers on the way.
Monday is fish pickup for those of you with fish.
As always, we are selling pasture raised beef from the Trustees, honey from our farm hives, spices from Organic Green Kitchen, Moose Hill Community Farm cookbooks, and we are down to our last few bottles of Moose Hill maple syrup.
Crushing Colorado potato beetles all day is hard work, especially on a hot July day. After washing the blood of countless beetles and larva from my hands, I turned my attention to lunch and the heap of zucchini and summer squash residing on my kitchen counter. While debating how best to jazz up the zucchini, I quickly realized that I had the ingredients to make grilled cheese! With that in mind, I took to the Internet and found a recipe for zucchini grilled cheese. For the most part I followed the recipe, except when it came to the cheese. The recipe calls for Gruyere, fontina, and Parmesan, but I only had a block of cheddar and some leftover Parmesan, so I made do with these ingredients. Overall, I was well pleased with the results, a tasty success and a great use of zucchini and summer squash.
Post beetle lunch of zucchini grilled cheese, veggie chili topped with cilantro aioli and Greek yogurt, and a beetnik martini.
Here is what to look forward to in your Week 2 CSA Pickup…
Arugula or Kale
Remember to collect your eggs, for those who ordered them, and to bring bags for your vegetables.
Furthermore, we will have our honey and maple syrup for sale, as well as spices from local vendor Organic Green Kitchen. We have a variety of spices available, but let us know if you want a specific spice. For a complete list of spices available, please click here.
The other day I was talking to a friend who told me about a unique way to make vegetable broth. What I loved about this process is that you can save all parts of the veggies that you buy and receive at pickup. Even little root hairs and outer skin layers of onions. So instead of tossing your veggie scraps, keep them and freeze them!
Start by throwing most of the vegetable scraps you have left over into a plastic freezer bag. 2 – 3 cups worth of frozen scraps is ideal to add with 8 cups of water, so you can adjust your amount accordingly. To capture that “brothy” flavor, the only other necessity for this recipe is the addition of chopped carrots, celery, and onions (spring onions, shallots, or bulbs work fine). Virtually any vegetable scrap will do, yet stay away from cruciferous veggies – meaning no cabbage, broccoli, cauliflower, nor Brussels sprouts, which can leave a bitter flavor in your broth. Make sure your scraps are clean and washed – you don’t want any dirt in your broth – and avoid significantly moldy carrots or onions. Some good examples of scraps include onion skin, sage stem, shallot skin, carrot peels, green onion ends, the leaves of carrots, celery, and radishes, and mushroom stems. The only difference between broth and stock is that stock is not seasoned, so to make vegetable stock using this recipe, skip adding salt and pepper at the end. Take advantage of this quick and easy way to save your scraps and avoid buying broth!
1 tablespoon olive oil
5 cloves garlic, minced
2 large onions, chopped
3 ribs celery, chopped
3 carrots, chopped
8 cups water
Frozen vegetable scraps (2-3 cups is a good amount)
2 bay leaves
A few sprigs of parsley and thyme
Salt and Pepper to taste (omit these if you’re making stock)
Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the garlic, onions, celery, and carrots. Cook until softened, about 5 minutes, stirring often. Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes. Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids. Once the broth has cooled, transfer it to airtight plastic containers or freezer bags and store it in the freezer. (You can freeze it in 2-cup portions to not have to thaw all the broth every time you use it.)
The first CSA pickup is nearly upon us and the crops are looking great for our shareholders! There are still a few spaces in our CSA for Monday, Friday and Saturday distributions; 18 weeks of fresh, local, organic vegetables! Learn more and register today.
Here are is a sample of whats growing in our fields so far.
Strawberries getting ready for June.
Carrots growing in our lower fields.
Cucumbers basking in the sun.
Rows of radish.
Another row of radish.
A predated robin egg found in the field.
Garlic ready for the CSA – new this year!
Farm apprentice and weeding dynamo Matt Eiland working in the carrots.