Spinach - Radishes - Potted Mesclun - Cucumber - Cilantro - Dill -
Rhubarb - trial carrot nubbins - Pizza Dough - Kitchen Quart
Let’s cut to the chase people- it’s time to eat fresh from the fields again! Unfortunately I have not given myself enough room here on this one double sided printer page to go into the woes of our Spring start. Bottomline, It’s been wet and cold- and all our efforts to get early plantings out in the field have been met with little sunshine, thus very little growth. At times it felt like every crop was stunted and we were all- humans and plants- rotting in solidarity. But then the sun popped out every few days, the temps climbed oh so slowly, and the strong light levels nearing the Summer Solstice gave those seemingly helpless crops a little boost. As a result, we have food!
That said, it is important to note that two of your CSA items are compliments of the farmstand kitchen’s chest freezer, because while we are inching closer and closer to full on harvest mode, the crops are not quite there yet. However, the spinach is clearly an exception as it is mammoth sized.
TIPS - TRICKS - RECIPES:
TRIAL CARROT NUBBINS: these little pints of the cutest carrot nubbins are the result of an experiment in farming. In case you are wondering the experiment failed due to overgrown transplants and cold soil temps, but the CSA won- expect more next week!!
POTTED MESCLUN: Another experiment! However this one was a success. You can cut your greens today as garnish to your salad, or you can continue to let them grow. Keep in sunlight and water daily. They will be happy both in a pot or planted in the ground. If you cut them an inch or so from their base, they will continue to grow, thus treating them as a ‘cut and come again’.
YOUR PIZZA DOUGH CAN BE USED FOR THE FOLLOWING: PIZZA DOUGH, STROMBOLI, OR BREADSTICK TWISTS… read on for how to’s….
Grilled Pizza Dough
Prep toppings while dough warms to room temperature (see what's in your CSA share!)
Stretch dough & brush with olive oil.
Drape dough onto 350 ̊ grill. Cook, closed, for about 2 min/per side, until golden. Top second side. It blackens EASILY so be watchful!
1. Roll out dough.
2. Sprinkle pizza toppings lightly all over & add your favorite sauce, roll up & seal edges
3. Bake on greased or lined pan at 375’ for 20-26 minutes
Bread Stick Twists
lovely as an app with soup or as a sweet dessert item
1. Roll out dough 2. Lightly oil dough
3. Sprinkle sweet/savory herbs or spices 4. Cut into thin strips & twist.
5. Bake on greased or lined pan at 400’ for 15-20 minutes.
2 pounds baby spinach or 2 1/2 pounds fresh spinach, tough stems discarded
1 3/4 cups heavy cream or whole milk, or a mix thereof
1 small onion, finely chopped
1 small clove garlic, minced (optional)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Pinch of freshly grated nutmeg
Wash your spinach well but no need to spin or pat it dry. Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach.
Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth (my favorite method), putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible. Coarsely chop the wrung-out spinach.
Wipe out large pot so you can use it again.
Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.
Do ahead: Creamed spinach can be made one day ahead and chilled, covered then reheated over moderately low heat until hot. However, it really tastes best eaten immediately.
1/4 cup (31 grams) all-purpose flour
1/4 cup (28 grams) white whole wheat flour
1 tablespoon (13 grams) granulated sugar
3 tablespoons (38 grams) light or dark brown sugar
1/4 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of salt
3 tablespoons (42 grams) unsalted butter, melted
1 large egg
1/4 cup light or dark brown sugar
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and cooled to lukewarm
3/4 cup sour cream
1 cup white whole wheat flour or whole wheat pastry flour
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)
Preheat oven to 375°F. Butter 12 muffin cups.
Make streusel: In a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.
Make muffins: Whisk egg in the bottom of a large bowl with both sugars. Whisk in butter, then sour cream. In a separate bowl, mix together flours, baking powder, baking soda and salt and stir them into the sour cream mixture, mixing until just combined and still a bit lumpy. Fold in rhubarb and 1/3 (feel free to eyeball this) of the streusel mixture.
Divide batter among prepared muffin cups. Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere. Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.
6 large eggs, beaten
1 clove garlic, crushed
1 tablespoon flour
1/2 teaspoon turmeric
1/2 teaspoon salt
Freshly ground black pepper
1 cup chopped chives or green onions
1 cup chopped cilantro
1 cup chopped dill
1 cup chopped parsley
2 tablespoons chopped walnuts (optional)
2 tablespoons dried barberries, currants, or cranberries (optional)
2 tablespoons clarified butter/ghee, butter, or vegetable oil
Plain yogurt, to serve (optional)
Preheat oven to 400°F.
Whisk together the eggs, garlic, flour, turmeric, salt, and a few cracks of black pepper. Whisk in the herbs, walnuts (if using), and dried fruit (if using).
Heat the butter or oil in a 10-12" skillet over moderate heat. Pour the egg mixture into the skillet and use the back of a spoon to spread it out evenly. Cook until the eggs start to set around the edges of the skillet, about 2 minutes.
Place the skillet in the oven and bake until the eggs are completely set, about 5 minutes. To test, cut a small slit in the center.
Serve hot or cold, cut into wedges. Especially delicious with a dollop of yogurt.