Harvest #9

It's hard to keep track of everything that's bursting out of the ground right now!  Hope y'all are enjoying summer as much as I am!

In the box this week:
carrots
beets
chard
summer squash
plums (they are falling into the yard at the Appendix Space from a tree next door.  I didn't grow them, but I sure as hell am gonna harvest some for you!)
tomato + basil OR peppers (it'll swap next week and eventually they'll all be coming out your ears)

A note on chard: chard can be a complicated green; it's too heavy and earthy for salad, but too light to really hold its own in a stir fry.  But chard is my favorite green for braising.  Cut up the whole bunch and throw it in a skillet with some water and balsamic vinegar for as long as it takes to get nice and soft to your preference.  Salt to taste with regs salt of tamari!

Harvest #8

Happy two month birthday!

In the box this week:
squash
kale
garlic
lettuce mix

Harvest #7

The weather has been so incredible!  It's so good for the veggies. 'Tis the season for pretty much every vegetable.  I noticed an awesome cluster of cherry tomatoes ripening on one of the plants this morning, and the pepper plants have tons of blossoms as well as some baby peppers already!

In the box this week:
summer squash
chard
onions
cilantro
broccoli!

Harvest #6

Hope everyone had an awesome 4th.  Thanks for waiting an extra day for the goods.

This week in the box:
beets
carrots
lettuce*
radish
summer squash

The eternal question:  Can I use my carrots tops?  The answer is: totally!  They have a wonderful herbaceous flavor.  The greens are tough and fibrous so I recommend making a sauce out of them.  I've heard of people making carrot top "pesto," but I would adjust the language slightly and suggest a simple puree.  Throw the tops in a blender with some lemon juice, macerated shallots, and salt, and puree it all up.  You can use the puree to bulk up salad dressing, dress meats or fish, or the give flavor to sauteed vegetables.   Or make yourself a little appetizer and spread it on some baguette with goat cheese!

*I washed a lot of little slugs out of the lettuce this morning!  I definitely recommend giving it another good dousing before eating.

Harvest #5

This week in the box:

kale
radishes
cilantro
lettuce
braising mix (chard, mustard greens, orach– like spinach)
peas OR pasta sauce herb bundles

lettuce.... radishes.... cilantro... all good taco ingredients!

And don't forget, next week pick-up will be on friday the 5th, so I can get outta dodge for doomsday.  I mean independence day.

Harvest #4

Hard to believe it's been a month of CSA already!  Here's to many more!

In the box this week:
mustard greens
salad mix (lettuces and arugula)
peas OR pasta sauce herb bundle (it'll swap next week)
radishes

Harvest #3

It's classic June in Portland today: cold and wet.  The rain soaked me during harvest this morning, but the plants couldn't be happier.  A good boost of sunlight followed by a nice soak works wonders on the crops and things are looking good!

In the box this week:

kale
asian greens
peas OR garlic
beets

I like to use the greens (beet, mustards, kale) as the base for a palak paneer-style  curry dish:

Blanch the greens and set aside.  Sautee onions, garlic, ginger, and serano pepper. Once the onions are translucent, add tumeric, cumin, and garam masala.  (Start with 1/2 tsp increments and add more depending on your preference.)  Add about 3/4 c diced tomatoes.  Stir well!  Puree your blanched and cooled greens and add them.  Lastly add a half cup or so of cream or coconut milk.  Salt to taste!