Two Small Farms
What's in the Box 2008
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**As of April, 2008 our CSA is filled to capacity. We are keeping waiting lists and some space may open up in summer. If you're interested in being on the waiting list please email Shelley with your name, phone #, address, and at least 2 preferred pick up sites from below. Thanks for all your patience. Meantime: sign up for our free CSA newsletter for news from the farm, you're welcome to attend events that are open to the public such as upick tomato day, restore the wetlands days at High Ground, etc. -Shelley, Julia, and Jeanne
**If you are currently receiving boxes, you are part of our 'count' and will of course be 'allowed' to contine!
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What Alexis will do with this week's box:
The strawberries will be devoured within 24 hours. I'll probably parboil the baby turnips, then sautee for a little color and dress with a paste of whole grain mustard and fresh cilantro. With the carrots and leeks, I'll either make a simple soup, or an Indian-style lamb stew with chickpeas. We'll eat the radishes for breakfast with butter and salt. The kale and radish greens will be sauteed with garlic and finished with freshly grated Parmasean. We'll eat the salad as salad, with homemade balsamic vinaigrette.
GREENS AND BULGUR GRATIN
1/2 cup coarse bulgur*
2 pounds assorted greens such as kale, collard, escarole, spinach, Swiss chard,
and/or mustard greens
6 garlic cloves, minced
3 tablespoons olive oil
1/4 cup freshly grated Parmesan (about 1 oz)
6 ounces chilled whole-milk or part-skim mozzarella, grated
coarse
For topping
1/2 cup fine fresh bread crumbs
1 tablespoon olive oil
In a heat proof bowl pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with a plate to trap steam and let stand 20 minutes. Drain bulgur in a large fine sieve, pressing out excess
liquid, and transfer to a bowl.
Keeping each variety of green separate, tear greens into bite-size pieces, discarding
stems. Still keeping greens separate, wash thoroughly by dunking in a sinkfull of water and transfer to a colander
to drain.
Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and steam in water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes. Add delicate greens
(escarole, spinach, Swiss chard, and/or mustard) to coarse greens and steam, covered, stirring
occasionally, until just wilted, 3 to 4 minutes. Drain greens in colander, pressing out excess liquid.
In a large heavy skillet cook garlic in oil over moderate heat, stirring, until softened but not golden. Stir in greens and bulgur and season generously with salt and pepper. Stir in Parmesan and remove
skillet from heat.
Preheat oven to 400¡F. and lightly oil a 1 1/2-quart gratin dish or other shallow baking dish.
Spread half of greens mixture in dish and sprinkle evenly with mozzarella. Spread remaining greens
mixture over mozzarella and smooth top with a rubber spatula. Gratin may be prepared up to this point 8 hours ahead and chilled, covered.
Make topping:
In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and top is browned lightly.
Gourmet
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2 agretti ideas from CSA members:
You wanted to know what we did with the argetti. I just chopped it up with the spigariello greens last week and sauteed with garlic. olive oil, and a little broth.
submitted by Carol Peske
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I sauted about 4 Tbs of chopped leek in olive oil, then added the agretti cut into 1inch lengths. I added a liberal amount of crushed black pepper and a splash of water and covered to cook on low temp for about 10 minutes. It tasted very good at this point, but I then refrigerated it and later turned it into a cold salad by adding sesame oil and sesame seeds and WOW! it was perfect. Like a japanese salad with the perfect amount of salt (none added as the agretti naturally has its own saltiness).
submitted by Mary Hayes
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2007 Newsletters are indexed on our Blog
2007 Lists of what was in the boxes
In the box: Week of May 7th, 8th and 9th, 2008
Baby Turnips (eat the greens in a day or two, they are great but don't last long)
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Magpie's ideas on this week's box for week of May 7th
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In the box: Week of April 30th, May 1st & 2nd, 2008
High Ground Mystery
andy's article about agretti
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In the box: Week of April 23rd, 24th, & 25th, 2008
Lemons
High Ground Mystery
andy's article for this week all about early tomatoes and gambling
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In the box: Week of April 16th, 17th, and 18th, 2008
High Ground Mystery
Cabbage (likely, stay tuned)
Baby Turnips (eat the greens in a day or two, they are great but don't last long)
Navel Oranges! (super sweet: from Bernard Ranches, organically grown. Vince told me the sugar is literally pushing through the skin: if there is 'black' on the skin, it's the sugar and you can wash it off.)
Spigariello (a type of KALE)
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In the box: Week of April 9th, 10th, & 11th, 2008 (this is the list as Andy recited to me on Monday; if either Steve or Andy changes anything I'll change it below. -Julia)
High Ground Mystery
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In the box: Week of April 2nd, 3rd, & 4th, 2008
Meyer Lemons from Marsalisi Farm: picked ripe! yum.
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Erbette Chard ** only on Wed: last week due to a packing glitch most Wed folks didn't get it, so they'll get their chard this week.
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In the box: Week of March 26th, 27th, & 28th, 2008
Arugula or Radishes (either purple or French breakfast)
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In the box: Week of March 19th, 20th, and 21st, 2008
Carrots (could be one or more of 5 colors: red, white, purple, yellow, orange)
Radishes (either purple or French breakfast)