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Freezing Asparagus for the Winter!

May 09, 2019
You can pickle or can asparagus for the winter, but I am much much too lazy for such things.  I'll freeze asparagus as it takes next to no effort. It's...

Sue's Fiddlehead or Asparagus Pasta

May 09, 2019
You have to love our customers.  They love food and cooking as much as I do, and they SHARE their recipes!! Here is Sue's fiddlehead pasta Sue’s Fiddlehead Pasta 2...

Asparagus Chevre Toast...an easy party pleaser

May 09, 2019
Grill your local asparagus as per my "Asparagus on the BBQ" recipe. Take one sliced ciabatta loaf from our bakery. Brush one side of the ciabatta with grape seed oil. ...

Asparagus on the BBQ

May 09, 2019
The only way I will eat asparagus is on the BBQ.  We make this dish at least 3 times a week during asparagus season. Heat your grill to high, then...

Erin's pasta sauce with frozen tomatoes.

May 09, 2019
This is how I make up my pasta in the winter.  Its fresh taste brings a blast of summer memories back. An hour or two before supper get 6 tomatoes...

Produce CSA July 9 pick up

What a day!  Our poor farmers are slogging it out in the mud to harvest their hard won veggies for your CSA.  Yea Farmers!! What we had intended to put in the bags changed FOUR TIMES over the last 2 days due to mud, quality of produce and general farming challenges.  This year more than ever, I am glad that we have 12 farmers from which to draw produce for the CSA.   So many have been flooded/rained/hailed out, it's great to have many people on board. Each share this week has a paper bag filled with herbs.  In this paper bag there is another bag that contains spray free garlic scapes.  Beside the scapes, you have a big beautiful bunch of dill and either arugula or parsley.  If you got the arugula, yes, it's supposed to be that hot and peppery!  Make a pizza and put it on top, add it to a salad, throw it into your pasta.  And if you got the Italian parsley, well, you should just chop that baby up onto your salad, or make a nice bowl of tabouli. I wrote at 3 PM***Stuff came in late because of the rain so I'm late posting.  Right now I'll just give you the goods as to what is in the bags.  Later today, I'll come back and fill in the details.***** Full share to receive a minimum of 10 of the following items Strawberries, spray free Red leaf lettuce, organic Spring mix, spray free Arugula, spray free dill, spray free Swiss chard, spray free Tomato, spray free, greenhouse grown Bok choy spray free black kale, organic beet bunch, organic rhubarb, spray free Garlic scapes, spray free   Half Share to receive a minimum of 6 of the following items red lettuce, organic arugula, spray free or Parsley, organic spring mix, spray free dill, spray free bok choy, organic black kale, organic rhubarb, spray free garlic scapes, spray free As some of the rhubarb was unreachable due to lakes of water in the field, we were short on rhubarb.   To compensate some of you received the full share of rhubarb, some received a tomato and some a bunch of radishes!! The spring mix that is in your share this week is a real treat.  Sure you can throw it into a bowl and dress it up for a salad.  BUT, this is no ordinary spring mix.  This is actually a series of baby asian greens.  When young and tender you can eat them as a salad, OR you can put them in a wrap, throw them in a stir fry, chuck them into a soup or add them to your bok choy steam them and serve with an asian inspired dressing.  DELICIOUS!!! The kale that you have in your share this week looks a lot different than the kale that you had last week doesn't it?  That's because it's Black kale!  (last week you had a variety of green curly kale).  Black kale (also called Dinosaur kale) can be used just like the green curly kale.  Great in salads, stir fries, smoothies etc.  Just like the green kale, you need to remove the middle rib from the black kale before using it.  I love to then roll it up and chop it finely to make shreds of kale that are just beautiful in a salad or soup.  I like to make something like this http://smittenkitchen.com/blog/2013/08/kale-salad-with-pecorino-and-walnuts/  with my black kale. And yes, full share subscribers, you get Chard again.  As you may see it yet again in your bags this summer, might I suggest visiting the smitten kitchen website for oodles of chard recipes.  http://smittenkitchen.com/blog/category/vegetable/greens/swiss-chard/   There are so many options beyond my usual sautee with tomatoes option, you HAVE to be able to find one that appeals!! Everyone gets garlic scapes this week!  The scapes are the flower stalk that hard necked garlic produces.  Farmers pull them off to encourage the garlic head to increase in size AND the scapes are tasty and delicious.  It's a win win win situation!  Check out our pinterest board for some great scape recipes.  Including BACON WRAPPED GARLIC SCAPES!!!  Yes, it's true.   http://www.pinterest.com/cramptonsmarket/csa-tastic/ For those with beet bunches, you can -peel and shred your beets to add to a salad -roast them until soft -boil them (skin on) until soft, peel them when cool enough to do so, then mash them with potatoes to make shockingly pink 'princess potatoes' that makes any little kid under the age of 6 dance with glee. Put the leaves in a salad, use them to make cabbage rolls, add them to soups...like the one below This week you'll have almost everything that you need to make summa borscht (aka, summer soup, also called spring soup or weed soup)

Summer (green) borscht

(adapted from Canadian Mennonite Cookbook) 2 L (8-9 cups) boiling water 200-300 g (7 to 10 oz) smoked pork or smoked pork sausage (like farmers sausage), cubed 15 ml (1 tbsp) salt 1 L (about 4 cups) potatoes, peeled and cubed (or, if using small red potatoes, cut into halves or quarters without peeling) 500 ml (2 cups) sorrel, slivered (or beet tops, slivered) 250 ml (1 cup) green onion tops, chopped 50 ml (about 3 1/2 tbsp) fresh dill, chopped 15 ml (1 tbsp) fresh parsley, chopped 1 bay leaf 125 ml (1/2 cup) heavy cream   In a large pot or stockpot, bring water to boil and add smoked pork or sausage. Remove from heat and let cool 30 minutes. Add salt and potatoes, bring to a boil and cook for 5-10 minutes. Add sorrel or beet greens, green onions, dill, parsley and bay leaf, and cook for 20-30 minutes or until vegetables are tender. Just before serving, remove from heat and add cream.