2015 CSA Week 4

Hello all,

Don't forget about the upcoming Farm Tour on June 13! If you haven't been to the Waterstrat's farm, you will be amazed! It's a fun time too! Take a look at pics from last year here.

NOTE:
This week's Thursday pick up will take place at the fountain at Somerset's Judicial Center during the first Market on Main! Hope to see everyone there!

Here's Aurora and Bear passing out goodies last week to CSA members Marcie and Addie.
(Bear was more into socializing than posing)  Thanks guys!

 

I just couldn't resist taking a still life photo of my beautiful goodies.
Don't forget to turn in the bags to be reused.

In shares this week...

Item	How to store it	How long will it last?
1 lettuce (head)	washed & thoroughly dried or unwashed, in fridge, sealed in container or plastic bag	3-5 days
2 salad greens (bag)	washed & thoroughly dried or unwashed, in fridge, sealed in container or plastic bag	3-5 days
1 summer squash (lb)	unwashed in fridge	1-2 weeks
1 swiss chard (bunch)	washed & thoroughly dried or unwashed, in fridge, sealed in container or plastic bag	3-5 days
1 tatsoi (head)	washed & thoroughly dried or unwashed, in fridge, sealed in container or plastic bag	3-5 days
1 sugar snap peas (pint) - Thurs. only	store in fridge after opening	1-2 weeks
broccoli - Sat. only	washed or unwashed in refrigerator	1-2 weeks

From Amanda...

If you're feeling extra "green," this week's share is for you.  There's plenty of tender green lettuce - both head lettuce and mixed salad greens - along with our first harvest of Swiss chard, Tatsoi, broccoli, and sugar snap peas.   ...but don't worry, you'll also get to enjoy the very first harvest of beautiful, yellow summer squash!  Perfect for grilling, stir fries, and much more.

Tatsoi

 

If you've never tried Swiss chard (it's not roasted cheese) you might be surprised by the earthy flavor.  It's in the beet family and you'll recognize that taste when you try it.  If you like it, slice it into thin ribbons and toss it into a salad but if not, you might prefer this DELICIOUS creamy dish called Swiss Chard Gratin from Serving Up the Harvest.

Swiss Chard Gratin serves 6; from Serving Up the Harvest by Andrea Chesman

Ingredients:
-2 pounds (12-16 stems with leaves) chard, stems sliced & leaves
cut into 1-inch ribbons                
*hint – it’s easier to get the “ribbons” if you stack the leaves, roll them up jelly-roll style, then slice down the roll perpendicular to the long side.
-4 Tbsp butter
-1 onion, halved & sliced
-¼ cup unbleached, all-purpose flour
-2 cups milk
-1 cup grated Gruyere or parmesan cheese
-salt and freshly ground black pepper to taste
-1/4 cup dried bread crumbs (optional; it’s great without)

Directions:
Boil large pot of salted water.  Add chard stems and cook 2 minutes.  Add leaves and cook 1 additional minute. Drain well.
Preheat oven to 350oF & grease 1.5 quart casserole or 9x13 inch baking dish with butter.
Melt butter over medium heat in a saucepan.  Add onion and sauté until soft, about 3 minutes.  Whisk in flour to form a paste.  Now whisk in milk and bring to a boil.  Reduce heat, stir in cheese and season with salt and pepper.
Remove from heat and fold in chard.
Transfer chard mixture to prepared dish & sprinkle with breadcrumbs.
Bake 25-35 minutes, until the sauce is bubbling and the top is browned.  Serve hot.


Have a great recipe you'd like to share? Please email it to me and I will include it in the blog. Send to nanjp10@gmail.com.
~Nancy