Monday, May 27, 2013

CSA Week #4

We hope everyone is enjoying the Memorial Day holiday.  We pause today to honor those who gave their lives in service to our country.

It has been a busy week at the farm and at the markets.  The rain is always welcome, but we enjoy sunny days as well!

This week, according to share size, members will receive: lettuce, arugula, sweet potatoes, kale, Swiss chard, green onions, and sugar snap peas.


Green Onion Pancakes (an Asian inspired dish)

2 cups flour

2 eggs, beaten

1.5 cups water

1 bunch of green onions, halved and cut into 2-3 inch lengths

1 tsp salt

Oil for cooking

Mix all ingredients together and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that it cooks quickly and evenly.  Heat a sauté pan over medium heat and coat with a thin layer of oil.  Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular sauté pan).  Cook for 3-4 minutes until set and golden brown on bottom.  Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.  Serve with soy or spicy dipping sauce.


Kale Smoothie Recipes


Kale & Strawberry Smoothie

1 tightly packed cup of kale, washed and chopped

1 cup of fresh or frozen strawberries

1 cup of non-fat or low-fat vanilla Greek yogurt

Cup to 1 cup of ice

Place the kale, strawberries and yogurt into your blender. If you use fresh strawberries, and are looking for a slushy consistency, you'll want to add up to 1 cup of ice; if you use frozen strawberries, you may want to add less ice, if any at all.  On full strength, blend the ingredients together until the kale looks like it is finely incorporated into the smoothie. 


Kale & Almond Milk Smoothie:

1 Cup kale

1 Cup almond milk

1-2 Tbsp nut butter

½ banana


Kale & Blueberry-Honey Smoothie:

1 Cup kale

½ C blueberries

½ C strawberries

½ C plain yogurt

1 Tbsp honey


Kale & Orange Smoothie:

1 Cup kale

1 Cup ice

1 Cup orange juice

2 Tbsp mint leaves

2 Tbsp cilantro

2 Tbsp parsley


*For fruit smoothies use frozen fruit or just add up to 1 Cup of ice


Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
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