BUG Farms CSA Week 8 (B) Newsletter
Hi BUGgy Friends!
Happy Interdependence Day! ; ) I hoe you are all enjoying this summer holiday, although with the weather being so hot and dry, fireworks in our neighborhood have been making us feel a bit uneasy. Luckily we have irrigation water so the plants are (mostly) thriving minus the onslaught of earwigs and aphids. The ladybugs and predatory wasps are having a field day, and we are letting our chickens roam in the most infested areas, and they do a great job of finding those pesky bugs and turning them into tasty eggs for us. The young chicky ladies are slowly coming into their egg-laying own, I will tentatively say we can start some of the Egg Shares in 2 weeks on CSA weeks 10 or 11. Yay! Also, we are perplexed by our beet patch, for some reason they have stalled in growth for the last 2 weeks, which is puzzling to us. So, it may be a few weeks till we have any beets for all of you. But, we do have some lovely and tasty carrots and there should be plenty to go around for weeks to come as well : )
CSA Week 8 (B) Share Includes:
- 1 bunch Carrots
- 1 bunch Green Onions
- 1 bunch Kale OR Collards OR Mustard Greens
- 1 bunch Radishes (French Breakfast and/or Lady Slipper)
- 1 bag Radish Microgreens
- 1 bunch Broccoli Raab
Half Shares: Multi-Grain Cereal with cracked Rye, Rice, Oats, and Buckwheat
Full Shares: Barley!
Bean Share: Cranberry Beans! Used in Italian, Spanish and Portuguese cuisine, Cranberry beans are plump and pale pink with maroon markings. They have an appealing sweet mild flavor and are a hearty addition to soup, salads, pasta dishes, and casseroles.
Fruit Share: Cherries! Rainier and/or Bing Cherries, yum!
Recipes and Such!
Savory Baked Carrot and Broccoli Raab Terrine
- 6 tablespoons unsalted butter, plus more for coating
- 2 pounds carrots, sliced crosswise 1/4 inch thick
- 1/2 cup water
- Salt and freshly ground pepper
- 6 ounces broccoli rabe—thick stems discarded, the rest chopped
- 4 ounces shiitake mushrooms, stemmed, caps thinly sliced
- 5 large eggs
- 4 ounces sharp white cheddar cheese, shredded (1 1/2 cups)
- Preheat the oven to 400°. In a large, deep skillet, melt 4 tablespoons of the butter. Add the carrots and water. Cover and cook over moderately low heat, stirring occasionally, until the carrots are tender, about 30 minutes. Uncover, raise the heat to high and boil off any excess water. Season with salt and pepper.
- Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the broccoli rabe, cover and cook over moderately high heat until just tender, about 2 minutes. Season with salt and pepper and transfer to a bowl. Lightly beat 1 of the eggs and stir into the broccoli rabe.
- Wipe out the skillet and melt the remaining 1 tablespoon of butter. Add the shiitake, season with salt and pepper and cook over moderately high heat, stirring, until tender, about 5 minutes.
- Line an 8 1/2-by-4 1/2-inch metal loaf pan with foil. Butter the foil. In a large bowl, using a pastry cutter or 2 sharp knives, coarsely chop the carrots. Lightly beat the remaining 4 eggs and add them to the carrots with the shiitake, cheddar, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Spread half of the carrot mixture in the prepared loaf pan in an even layer. Top with the broccoli rabe mixture. Cover with the remaining carrot mixture, smoothing the surface.
- Set the loaf pan in a large baking dish. Add enough hot water to the dish to reach halfway up the side of the loaf pan. Bake for about 1 hour and 15 minutes, or until the cake is firm throughout. Let cool for 10 to 15 minutes.
- Unmold the carrot terrine onto a platter. Cut into 1-inch-thick slices and serve.
Balsamic-Glazed Cranberry Beans and Mustard Greens
- 10 ounces mustard greens/kale/collards
- 1/2 large red onion, thinly sliced or the whites from green onions ; )
- 4-6 tablespoons vegetable broth, divided
- 4 cloves garlic, chopped
- 1 pinch red pepper flakes
- 1/2 teaspoon salt (optional)
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon soy sauce
- 1/4 teaspoon agave nectar or sugar
- 1 cup cooked cranberry beans, rinsed and drained
- Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
- In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
- Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the beans and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the beans over the greens and drizzle the sauce over all.
- Serve warm, with additional balsamic vinegar at the table.
Ok, that's it for this week, let me know if you have any questions : )