Hello CSA members!
It’s been a very busy week here on the farm. We spent lots of time weeding and harvesting in the rain and getting soaked to the bone. We’ve been working in the tomatoes, setting up trellising for support as they continue to grow taller and taller. Jay has added a cute pair of piglets to the farm as well that have grown bigger even in just one week. Soon both the pigs and tomatoes will be enormous!
This week your share will include:
*Tatsoi (The leaves will be a little smaller this week than you might be used to. We are thinning these out to help them grow bigger. This is one of our favorite greens to sauté!)
…plus some other greens to be decided!
Kohlrabi is, in my opinion, one of the best parts of spring. It’s a vegetable quite alien in appearance, almost seeming to be from another galaxy. But its taste is a lot like broccoli, and its flesh is juicy and crisp. After you cut its skin off with a knife, you can eat it raw grated in a salad, or sliced with your favorite dip. You can eat the leaves; they’re similar to kale. Kohlrabi is also excellent sautéed in small pieces with garlic scapes. Once it’s cooked to slight softness, just add some greens to the pan. Sauté this together and you have a refreshing spring dish.
Garlic scapes are also a lovely spring thing. I recommend making a scape pesto with them, or grilling them with other veggies. Here is a recipe for pesto from epicurious.com:
10 large garlic scapes
1/3 cup unsalted pistachios (You can really use any nut! You can also substitute sunflower seeds if nut allergies are a concern.)
1/3 cup finely grated Parmigiano-Reggiano (This ingredient is optional, or you can substitute with nutritional yeast.)
Kosher salt and black pepper
1/3 cup extra-virgin olive oil
If you’re really in the mood to make a variety of pestos and freeze them for this winter, you can make arugula pesto using this same recipe as a guideline.
Here’s to another great week of excellent eating!