CSA Week 2

Welcome to the 2nd week of CSA! In your share this week you will find:

 Fingerling New Potatoes
Baby Turnips
Carrots
Red Russian Kale
Salad Mix
Cilantro

Full shares only:
Cabbage
Sugar Snap Peas

There are some very scrumptious veggies in your share this week! Everything in the shares this week will store best in a bag in the fridge.

More new fingerling potatoes that will keep best in a bag in your fridge. I enjoyed digging up a full bin of potatoes this afternoon. I always feel like I’m finding treasure in the earth. The potato plants are giant this year and we have so many more in the field waiting for their turn to be excavated.

The baby turnips are sweet and creamy. You can eat them raw, in a salad, with a dip, turn them into a soup or use in stir fry. The tender greens are also edible and delicious. You can sautee them as you would spinach. 

We’ve transitioned from greenhouse carrots to the field. The carrots are doing well as we save them from the weeds that can sometimes overtake entire beds! Many hours are spent by the crew weeding the carrot beds. We enjoy munching on the occasional carrot casualties that get pulled up along with the weeds. I usually eat them raw, lightly steamed or as a carrot ginger soup. You can easily steam them while sauteeing onion or leek along with some grated ginger. Add everything into a high powered blender with some broth. Blend away, pour into a pot, add some coconut milk until you have your desired consistency and heat until done. Simple and healthy!

Everyone has Red Russian Kale in their shares. Very tender and sweet, excellent for salads and quicker cooking. You can use the entire stem or strip the leaves. Kale chips anyone?

You also all have our main salad mix which includes nutty greens like tatsoi and bok choy, all of our lettuces, red and green oakleaf and baby red romaine, some spicy mustard greens and peppery mizuna. I often enjoy a morning salad with a few eggs on top. 

My hands have smelled like cilantro all day long! We harvested 60 bunches. I’ve been thinking of dishes to top with it since the harvest. Ever tried cilantro in a smoothie? It gives it such a pop of flavor! I have a smoothie almost every single day and if it isn’t the standard banana-peanut butter-chocolate, it’s something extra fun like the recipe below, Strawberry-Lime-Cilantro smoothie. 

Full shares only have the vitamin packed cabbage, and sugar snap peas. Our sugar snap peas are picked once they have fattened up and are sweet as can be. They have the cutest little hats. You eat the entire pea up to the hat, pod and all! 

Roasted Garlic Butter Fingerling Potatoes

INGREDIENTS

• 3 tablespoons unsalted butter
• 1 1/2 pounds fingerling potatoes
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley leaves

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with aluminum foil.
2. Place 3 tablespoons unsalted butter in a large microwave-safe bowl. Microwave on HIGH in 10-second bursts, stirring between each burst, until the butter is fully melted, 30 to 40 seconds total.
3. Prep the following, adding them to the bowl of melted butter: Cut 1 1/2 pounds fingerling potatoes in half lengthwise. Mince 3 cloves garlic. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss to combine, making sure the potatoes are evenly coated. Transfer to the baking sheet and arrange in a single layer cut-side down.
4. Roast until the potatoes are tender enough to easily be pierced with a fork, golden brown, and starting to shrivel slightly, flipping halfway through, 25 to 30 minutes total. Meanwhile, finely chop until you have 2 tablespoons fresh parsley leaves.
5. Taste and season the potatoes with more salt and pepper if needed. Garnish with the parsley.

RECIPE NOTES

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Strawberry Lime Cilantro Smoothie

INGREDIENTS

• 1 cup frozen strawberries
• 1 frozen banana, chopped
• 1/2 cup milk of choice
• 1/2 cup ice
• 1/4 cup chopped cilantro, leaves and stems, lightly packed
• 1 tablespoon lime juice

Add all to a blender and blend til smooth. Enjoy!