Hooray, hooray! It’s time for farm shares to get going and yesterday was our first pick up at Sisters Hill Farm. We opt for a bi-weekly share because the amount of produce we typically receive is just too much for our family to consume in one week. But by going every other week, it works out perfect.
As you’d expect this early in the season we have mostly greens. Considering how much lettuce mix we go through, trust me – it’s a good thing!
So, Share #1 consisted of:
- Lettuce (three heads!) – I chose 1 Romaine, 1 Butter, and 1 Red Leaf
- 1 lb. of your choice kale, Asian braising mix, Tat Soi – I split it between the kale and braising mix.
- 1/2 lb. spinach
- 1/2 lb. arugula
- 8 garlic scapes
- 1 bunch radishes
- 1 bunch Hakuri turnips
Bok Choi was also available, but I skipped it. I’m just not a fan. This morning I revved up my food dehydrator for a batch of Parmesan kale chips. I’m quite excited about those! I’ll probably eat a turnip, radish, and arugula salad for lunch. I’ll make creamed spinach either today or tomorrow (yes – I’m back on dairy!). And I’m not sure about the Asian braising mix. Originally I was just going to saute with garlic and olive oil, but… I have four beef marrow bones in my fridge. I’m thinking of roasting them, making beef stock, and then throwing in the greens for a quick (and ridiculously healthy) soup. Gotta think about that one.
Do you belong to a farm share? If you blog about it, please leave a link in the comments section. I love seeing what other people get!
With only one or two more shares left in the season, Noah wanted to head to the farm with me yesterday to help choose our veggies. I was glad to have an extra set of hands to hold a shopping bag
We got a small head of lettuce, arugula, green beans, carrots, onions, dill, basil, tomatoes, a small cabbage, sweet peppers, a hot pepper, a head of garlic, and a butternut squash. There was also PYO tomatillos and flowers, but I skipped both.
Last night we ate the lettuce with our gyros and this morning I roasted the butternut squash and made soup for lunch. I’ll cook some of the green beans tonight. I am absolutely awash in carrots (I bought some at the grocery store, not expecting them in this week’s share), so I might shred the store-bought carrots and freeze them to add to soups, stews, ground meats, etc.
This morning Drew and I were talking about how we’ve really eaten our way through everything in our farm shares this year (save the potatoes and Swiss chard). We’ll need to decide if we want to do it again next year. I hope it will fit in the budget, because I’d certainly like to!
Yesterday was a very rainy day for our farm share pick-up. Luckily, our farm (Sisters Hill Farm in Stanfordville, NY) did not sustain much damage during Hurricane/Tropical Storm Irene and our shares were not affected. Yesterday I had a beautiful selection of vegetables from which I could pick.
The biggest part of this week’s basket is obviously the tomatoes. Nine pounds of them. Yes. 9 lbs of tomatoes. More on those in a minute. I also got two heads of lettuce, one cucumber, one yellow squash, 1 lb. onions, 1 lb. carrots (vs. beets or chard), 1 head of garlic, 3 jalepenos, 3 bell peppers, 1 bunch of cilantro, and 1.25 lbs. of string beans.
So, the tomatoes. That is an incredible amount for our family, even to eat over a 2-week span. So I think it’s time to break out my canning supplies for the first time this year! Yay! Originally, I planned to make salsa. We eat a lot of salsa, but honestly — making it to can is kind of a pain. You have to blanch and peel the tomatoes and that in and of itself is enough to make me keep looking for a different recipe. (Plus, honestly I prefer fresh pico de gallo, because I’m snotty that way.)
Then, I somehow came across this recipe for tomato jam. It sounded weird, yet compelling. It’s easy. I have all the ingredients. I think this might be “the one!” I can see it as a replacement for ketchup or on a cracker with some cream cheese. I also think that a little jar might be a nice gift. I’ll let you know how it goes.
Memorial Day weekend is the unofficial start to summer, they say. And when our CSA starts, you know that’s true! Oh, how I missed my bi-weekly bounty of fresh, local, organic vegetables last year. And this first share did not disappoint me.
Considering how wet the spring was, combined with the crazy heat of the last few days, I am really impressed with these greens. We got 2 heads of lettuce, 1 bok choy, 1 lb. spinach, 1 bunch of radishes, and 1 bunch of salad turnips. Instead of the turnips I could have chosen 1/2 lb. of mixed greens (arugula, tat soi, etc.), but I really enjoy those little turnips and between the lettuces and the spinach we have more than enough.
I’m already planning on making myself eggs Florentine tomorrow morning, perhaps with a little Swiss cheese. The bok choy? Sigh… I will dutifully search for some recipes and give it another try. There has got to be a way to prepare it that I will find enjoyable. If you have a favorite way to make it, I am all ears.