top left to right: broccoli, red bibb lettuce or romaine lettuce, garlic, and collard greens
middle left to right: French green sorrel, summer squash and zucchini
bottom left to right: vidalia onions, basil, and kohlrabi
Howdy Folks and welcome to week 4 of your CSA! We hope everyone had a great weekend and got to spend some time with family. Maybe even cooked mom a meal using your CSA veggies!
We have been trying to get a lot done around the farm before the rain comes this week. It has been dry enough to put up more rows for the peppers, eggplant, melons, and more. It has also been dry enough to move the chicken coop onto the farm! This was totally done Beverly Hills style, but it made it none the less! I am so excited to be taking on a mama bird role. We are hoping that in the fall and possibly by the end of the summer CSA you will see pasture raised eggs in your boxes! We have about four different varieties of 30 birds, but every time i see a different variety i am wanting to add her to our flock! It is somewhat addictive! I have so much to learn.
It is definitely starting to feel like summer at the farm and seeing squash and/or zucchini make an appearance this week in your box confirms the feeling! This is the start of the spring to summer transition for your boxes. We hope you are excited as we are! Here are the contents of this weeks bounty:
1. Onions- This weeks variety is Vidalia onions. These are sweet white bulbs.
2. Garlic- This is a fresh garlic, "uncured' garlic is moister than "cured" garlic, but can be crushed, baked, diced, etc. just like normal garlic.
3. Bibb Lettuce OR Romaine Lettuce- Great head of lettuce grown in the field.
4. Basil- A wonderful herb originally grown in Italy. Known as the King of herbs for its strong flavor and fragrance.
5. French Sorrel- This is a green herb, also known as the lemon of the vegetable world. The name sorrel is derived from the french for sour. Check out the link below to learn more about this herb and for recipes. I have also been wanting to try it in a smoothie with other greens. I think it would be really great!
6. Broccoli- I have had the pleasure of talking to a couple of different chefs that have been cutting off skin of broccoli stem and then using the core and making a mash.
7. Kohlrabi- Our favorite weird vegetable is back! Remember to peel and you can also eat the greens.
8. Squash and/or Zucchini- A great variety of yellow squash called Zephyr or crooked neck yellow squash and green zucchini.
9. Collards
Broccoli Mash- http://www.foodnetwork.com/recipes/giada-de-laurentiis/broccoli-puree-recipe.html
All about Sorrel! http://www.thekitchn.com/got-sorrel-10-colorful-spring-recipes-170262
Kohlrabi and Squash Skillet with Bacon http://allrecipes.com/recipe/230863/kohlrabi-and-squash-skillet/