CSA WEEK 2

Eating  a seasonal harvest is what Community Supported Agriculture is all about. We work with the conditions of each season to grow what the climate allows. As you are aware this spring has been one of rain, rain, and more rain! The abundance of rain has delayed putting plants in the ground for most farmers in our area which means the harvesting times will be later. We will have to see how the continued rain may affect the crops, but for now the gardens are holding up!

 This week's bucket will bring you more greens! The spinach is still beautiful and we will bring it to you as long as we have it. Remember, it can be washed, roughly chopped, and frozen for fresh dips, soups, and stews. All varieties of Kale can also be frozen in the same way. Freezer bags work great. Just squeeze out as much air as you can before sealing. Double bagging will insure less chance of freezer burn. 

You will also receive a mix of salad lettuces, a bunch of radishes, spring onions, and a few spring garlics. The spring garlic is prized by chefs. It is actually the garlic before the cloves form. Use it like a spring onion in cooked dishes, or raw chopped and added to marinades or vinaigrettes. 

We also hope to have a few surprises in your bucket! Read on for some suggestions on preparations for your bucket this week.

One of my favorite ways to change up salad greens is to top them with a medley of roasted veggies such as broccoli, cauliflower, carrots, beets, onions, etc…Roasting veggies is as easy as cutting them into bite size pieces, and tossing in a bowl with olive oil, salt, pepper, & any fresh or dried herbs you like. Pour the coated veggies onto a parchment lined (for easy clean-up) cookie sheet and roast at 400 degrees until veggies are just tender.  Toss the greens and veggies together with a vinaigrette made of extra virgin olive oil, a flavored vinegar such as fig balsamic, and salt & pepper. You can also add in a few fresh herbs like thyme or chives. Top the salad with goat cheese crumbles and serve with a crusty bread. This is great as a side dish, or add grilled chicken or salmon to make a meal.

Finally, here is a spinach and pasta recipe I've adapted from Giada Laurentis post on The Food Network. Make your own changes to suit your family's tastes!

Pasta with Spinach Sauce

4 servings

Ingredients

½  pound penne or fettucinne

1 garlic clove

2 ounces goat cheese

1 ounce reduced fat cream cheese

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 ounces fresh baby spinach leaves

2 tablespoons freshly grated Parmesan

Directions:

Bring a large pot of salted water to boil. Add the pasta and cook until it is tender but still firm to the bite, stirring occasionally.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, salt, pepper and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving ¼  cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Pasta with Spinach Sauce 

Chicken and Sundried Tomato Pizza

Appreciating the bounty of the land, the love of cooking, and the pleasure of sharing a meal with family and friends!

May you and your family have a healthy and happy week!

Karen & Steve Persinger