Monday, June 18, 2012

CSA Week #8

We hope everyone had a Happy Father's Day.  My little one helped his father plant sweet potatoes today, and made me very proud as he always does.  Eric also celebrated his 40th birthday yesterday, so be sure to wish him a happy 40th on Tuesday at the Atherton pick up.  We had another long week at the farm, and we accomplished many different things.  Another round of sweet corn, green beans, cucumbers, and sweet potatoes were planted. Hope everyone enjoyed the bountiful harvest of broccoli last week; however the broccoli will soon be coming to an end along with most of the cool season crops.  We plan to harvest our garlic crop this week which was planted last November, and within the next couple of weeks, onions.  If any member would like to come out and participate in the harvest we would love to have you, and could use the help.  The tomatoes are ripening very slowly, but they will be in your shares soon along with sweet corn. 


This week, according to share size, members will receive:  kale, Kohl-Rabi, blackberries, carrots, broccoli florets, jalapeno peppers, colored peppers, onions, and green garlic.   


Roasted Garlic Lemon Broccoli

2-3 cups broccoli florets

2 teaspoons extra-virgin olive oil

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 clove garlic, minced

1/2 teaspoon lemon juice

Preheat the oven to 400.  In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.  Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.


Easy Roasted Red Pepper Hummus

2 cloves garlic, minced

1 (15 ounce) can garbanzo beans, drained

1/3 cup tahini

1/3 cup lemon juice

1/2 cup roasted red peppers

1/4 teaspoon dried basil

In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.


Roasted Red Peppers

Preheat the oven to 500.  Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black (about 15 minutes). Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
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