CSA Week 10

Greetings Corvus Landing Family! Welcome to another week of fresh produce harvested with gratitude and care! This week we have…

—-Full shares—-
Tomatoes
Zucchini
Potatoes

—-Half shares—-
Cherry tomatoes
Cauliflower

—-Both—-
Beets
Napa cabbage
Carrots
Cucumbers
Beans
Basil

We’re getting so many beans from the newest bean crop, that we’re swimming in them, and every time I go into the greenhouse it’s a jungle of vines and branches from the cucumber and tomato plants. The cauliflower heads are a work of art, the beats are full and generous, and everything has such great flavor! I feel so lucky to be surrounded by such prosperity and it brings me fulfillment to know that the work I do benefits others.

These past some days we have been cleaning up the pea trellises and outdoor rows of cole crops that have expired. We have planted more lettuce varieties for future salad mixes, and today we are weeding rows of young blueberry bushes.

This week we have beets for both shares. Remember that beets can stain your clothes, cookware, cutting boards, and your skin, and don’t be alarmed if its powerful red color makes an appearance when nature calls. Beets are great boiled, roasted, shredded raw on top of salads, or juiced for their health benefits. Sometimes beets are a difficult root crop to fit into meals so I wanted to find a recipe that was different and unexpected. I hope you’ll try this breakfast beet recipe I found!

Carrots also make a great juicing ingredient if you find yourself back-logged on this root vegetable. Potatoes can be boiled and mashed to thicken soups, shredded for breakfast hash browns, or cut and roasted with rosemary and olive oil as a side. I hope you have been trying new recipes and experimenting with new ways to prepare your bountiful harvest, and I hope that I have given you some valuable ideas to consider for your weekly meals.

Thank you for supporting our small, local farm. May these foods benefit you for many years to come! Have a great week!

-Corvus Landing Team

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Chinese Napa Cabbage Soup

I found this basic Chinese cabbage recipe on My Plantiful Cooking. Add tofu or your preferred protein choice. This recipe is great served with rice, dumplings or spring rolls.
If you like it spicy consider adding some chili flakes. Top with sesame seeds for garnish and extra protein!

INGREDIENTS

3 cloves garlic minced
4 cups vegetable stock (or bouillon cubes)
3 large leaves napa cabbage Slice into 2 inches pieces (about 0.5lb/250g)
1 medium carrot sliced
1 tablespoon soy sauce
1 tablespoon shaoxing wine (or sake or mirin
1 teaspoon sesame oil

Step 1: Heat up a TBSP of neutral oil in a Dutch oven or soup pot. Once heated, place in garlic and saute for 1 minute until fragrant.

Step 2: Add in napa cabbage, carrot and broth. Bring mixture to a boil, then lower heat to a gentle simmer. Place the lid on and cook for 20 minutes, stirring every once in a while, until veggies have softened.

Step 3: Remove from heat and stir in soy sauce, shaoxing wine and sesame oil. Give it a taste and add more soy sauce, if needed. Serve Chinese cabbage soup while warm!

Enjoy!

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Can You Feel the Beet? Pancakes

I was looking for a unique recipe for beets that I wouldn’t expect using beets for, and I found this recipe on This Healthy Kitchen for beet pancakes, which I renamed for flavor. These pancakes are vegan, gluten free, and oil free. Consider serving with sliced bananas, fresh berries, chopped walnuts or pecans, dark chocolate chips, maple syrup, or blueberry jam!

INGREDIENTS

1 medium beet roasted
1.25 cups rolled oats gluten free if preferred
2 tablespoons ground flax seeds
1 teaspoon cinnamon
2 tsp baking powder
1 tsp pure vanilla extract
1.5 cups unsweetened soy milk or milk of choice

Step 1: Preheat your oven or toaster over to 425 degrees convection bake. Slice the top and bottom stems off your beet and then halve. Place halved side down on a foil pocket on a baking tray. Fold the sides of your foil up to keep the juices in the pocket and avoid making a mess. Then bake until fork tender, approx. 30-45 minutes. (Bake time will vary according to the size of your beet, and how fresh it is.)

Step 2: Once cooked, remove from the oven and let cool for a few minutes, until you’re able to handle with your hands. Now preheat your griddle while you peel your beet. The skin will peel very easily after being roasted.

Step 3: Place the peeled beet and all remaining ingredients in your blender and process until smooth. Then pour the batter directly from your blender onto your hot griddle, making pancakes that are about 4 inches in diameter. Cook for 3-4 minutes, until bubbly on top and the edges appear set. Then flip and cook an additional 3-4 minutes until cooked through.

Enjoy!

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