Tuesday, May 22, 2012

CSA Week #3

We hope everyone had a good mother's day weekend.  We are already in week three of the spring CSA.  We finally received some much needed rain this past week, and the crops are responding well, along with the weeds.  Over the next two to three weeks we should have some new vegetables in your CSA shares; bac choi, napa cabbage, kohl rabi, broccoli, and garlic scapes.  If anyone is interested in learning how to stake and tie tomato plants we will trying to accomplish this task on Wednesday and Thursday of this week everyone is welcome to join us! 

This week, according to share size, members can expect to receive the following items this week; kale, Swiss chard, lettuce, arugula, mizuna, sugar snap peas, green onions,  garlic scapes, and baby bac choi.  


Garlic Scape Pesto
6 garlic scapes,chopped
1/2 cup freshly grated cheese (parmesean orasiago work well)
1 tablespoonfresh lemon juice (optional)
1/4 cup pinenuts (can also use lightly slated peanuts)
3/4 cupextra-virgin olive oil

Place the garlicscapes, cheese, lemon juice, and pine nuts in the bowl of a foodprocessor.  Drizzle the olive oil overthe mixture. Blend until the pesto is a brilliant green color and smooth intexture.

Green Onion Dip
2 (8 ounce)packages cream cheese, softened
1/4 cup milk
2 bunches greenonions, chopped
1 teaspoon salt
1 teaspoongarlic powder

In a mediumbowl, blend cream cheese and milk. Use more milk as needed to obtain desiredconsistency. Stir in green onions and remaining ingredients. Refrigerate untilserving. The longer it is refrigerated, the more the onion flavorintensifies. 

Kale with Carmelized Onions
1 tablespoonextra-virgin olive oil
1 large redonion, halved and thinly sliced into half-moons
1 large garlicclove, thinly sliced
3/4 teaspooncoarse salt, divided
2 tablespoonsred-wine vinegar
1 bunch of kale,middle stems removed, leaves cut into 1 1/2-inch pieces

Combine oil,onion, garlic, and 1/4 teaspoon salt in a large saute pan; cook over mediumheat, stirring occasionally, until onion is lightly browned, about 5 minutes.Reduce heat to medium-low; cook until onion is soft, about 10 minutes.  Add vinegar to pan, and raise heat tomedium-high. Add kale, 1/4 cup water, and remaining 1/2 teaspoon salt; cook,stirring, until kale begins to soften, about 3 minutes. As the pan becomes dry,add another 1/4 cup water, and cook until the kale is tender, about 3 minutesmore. Serve immediately.

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