top row left to right: beets, swiss chard, yukina savoy.
middle row left to right: broccoli, green head cabbage
bottom row left to right: dill, cauliflower, fennel, red bibb lettuce.
Hi Folks, welcome to week 3 of your CSA! We hope everyone is getting into the swing of cooking lots of veggies at home. If you are struggling to get through your box, remember that the greens are great in smoothies, or cook one of our favorite meals, the 'compost' fried rice. This is when we have a fridge full of vegetables that need to be cooked as soon as possible. We just make a huge stir fry, scramble some eggs into the stir fry, and then add in brown rice! Easy, delicious, and great left overs. Try with pasta too!
We have an abundance of broccoli coming out of the field and you will be receiving a couple of heads in your box this week. We are also getting out into the restaurant scene and hustling lots of broccoli and other veggies. So if you do dine out, dine local! We have brunch reservations for The Manship this Sunday! This mom is super excited to have someone cook her a tasty meal using the vegetables that we grew! Doesn't get much better!
Our CSA member Fran is doing an exceptional job cooking and posting pictures of her meals to social media. I will try to do a better job at including the recipes for the pictures that are posted! If you do post on Facebook or Instagram any pictures of the meals you are cooking with your CSA please include the hashtag #twodogfarms2016springcsa. We can't wait to see what y'all come up with this week! I have also included links to recipes listed below!! Here is your bounty for week 3:
1. Beets- One of our favorite root crops. I personally like beets roasted and I like to sauté the greens! They actually cook down wonderfully with the swiss chard.
2. Swiss Chard
3. Dill
4. Broccoli (2 heads)- I included a recipe to lacto ferment the stems with the dill! I love it when the whole vegetable is used. Also, you can throw the stems into soups or stir fries! Don't discard those stems!
5. Cauliflower- A member of the brassica family. We like to cover this guy in hot sauce and roast in oven like a big chicken wing. Also, try the honey garlic baked cauliflower recipe below.
6. Yukina Savoy- A beautiful bouquet of spicy Asian spinach
7. Cabbage- A traditional green head of cabbage.
8. Fennel- Fennel has a bulbous base and green feathery leaves. Both are edible and have a mild aniseed or licorice flavor. Try the pizza recipe below, and substitute the swiss chard for spinach! I also like to make pizzas on Naan Bread! Easy way to make your own pizza
9. Red Bibb Lettuce- A gorgeous head of field grown lettuce.
LINKS TO RECIPES BELOW!!!!!!
Swiss Chard wraps with hummus, roasted veggies, and cauliflower rice- http://daniellelevynutrition.com/2016/02/19/swiss-chard-wraps-with-hummus-cauliflower-rice-roasted-vegetables/
Tortilla-less Chicken Enchilada Bake- http://ifoodreal.com/skinny-tortilla-less-chicken-and-poblano-enchiladas/
Lemon and Parmesan roasted Broccoli- http://cupcakesandkalechips.com/lemon-parmesan-roasted-broccoli-recipe/#_a5y_p=4049972
Fermented Broccoli Stem Spears- http://www.littlebigharvest.com/2015/05/broccoli-stem-spears.html
Roasted Broccoli Fennel Soup with Kale- http://withfoodandlove.com/broccoli-fennel-soup/
Honey Garlic Baked Cauliflower- http://kirbiecravings.com/2016/01/honey-garlic-baked-cauliflower.html
Pizza with Caramelized Fennel, Spinach, and Goat Cheese- http://www.dangthatsdelicious.com/2015/04/30/pizza-with-caramelized-fennel-spinach-and-goat-cheese/