CSA Week 2 June 19th and 20th
1 bunch mustard greens
1 head lettuce
1 bag baby greens mix
1 bunch scallions
1 bunch easter egg radish
1 bunch salad turnips
Seven months ago, way, way back in October of last year, Black Kettle Farm wrapped up it’s harvest season and bid it’s faithful and fabulous CSA members a fond farewell for the winter. Thoughts of 2012, share lists, and new members were not even considered then, it was just time to take a breath, put on a charming sweater, move slowly and chew on it all.
That all sounds well and good, but welcome to the here and now people! Fast forward to this wonderful week in June with the new moon on the horizon, the summer solstice on a CSA pick up day and crazy high temps sizzling our souls, those winter months are way, way forgotten. Just two weeks into it, and it seems impossible to me that there even is life without calculating a CSA share. There is no time for quiet reflection these days, it is go, go, go!
After the visit with monsoon season a week or so back, the moisture loving Kettle fields have finally dried out, and all that needs to be in the ground at the moment, is. Temperatures in the 90’s are perfect for our heat loving tomatoes, peppers, eggplant and watermelons. They aren’t really from these parts, so weather on the freaky hot side certainly aids in the their adventure into your shares later in the season. With huge orange flowers on the squash and major curly-ques on the garlic we are truly getting somewhere. Basil, beans, and cukes are high kicking it into gear and we’ve got plenty of rounds of lettuce to keep you all knee deep in freshy green salad for the foreseeable. We live in major green abundance, so Eat! Cook! Share! Charge up those batteries on the vital veggie goodness of the season. Lucky for us, we’ve got a long, long time and many, many meals until October!
Big huge Kettle style happy birthday to local member and general source of inspiration Fred Greenhalgh of Alfred! And while we’re at it, congrats and blessings to the whole Greenhalgh/Titcomb crew. Parents Fred and Amy welcomed Nyanna Elizabeth Greenhalgh, born in early May, but nurtured on Kettle chow last season, she is true a beauty. Hurray! We love you!
News Flash! Radishes and turnips are the new (and much better) chip!
Slice ‘em thin and scoop up some hummus for cocktail hour or just slice and sprinkle with coarse sea salt. YUM!
Also, this just in....Salad turnips aren’t just for salad any more! Don’t be afraid to give them a quick sauté with any thing you’ve got. On par with general Kettle style, Assistant Manager Shannon Gilpatrick scrambles them right into her eggs!
Anything to share? Babies, birthdays, recipes?? Let me know and I will shout it loud and proud!
Until then, Kettle on dear Kettlers! Enjoy and Happy Summer Solstice!
This share screams SALAD, but here are some thoughts on how to best use those spicy and delicious mustard greens!
Sauteed Greens with Cannellini Beans and Garlic
Bon Appétit | April 2008
Molly Stevens
5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 large bunch mustard greens
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar
Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil. Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.
Penne with Green Olives and Feta
Bon Appétit | April 2008
1/4 cup chopped fresh Italian parsley
1 teaspoon finely grated lemon peel
1 garlic clove, minced
1 large bunch mustard greens
12 ounces penne
5 tablespoons extra-virgin olive oil, divided
1/2 cup coarsely chopped pitted Kalamata olives
1/2 cup crumbled feta cheese (about 3 ounces)
Mix parsley, lemon peel and garlic in small bowl; set aside.
Bring large pot of salted water to boil. Add greens and cook just until tender,about 3 minutes. Transfer greens to colander to drain. Return water to boil. Add pasta and cook just until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add greens and 3 tablespoons oil and toss. Stir in olives, feta, and enough reserved pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and pepper. Transfer to bowl. Drizzle with remaining 2 tablespoons oil. Sprinkle with parsley mixture and serve.
Curried Greens with Golden Onions and Cashews
Gourmet | January 2001
1 large onion, cut lengthwise into 1/4-inch-thick wedges
6 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon mustard seeds
1/4 teaspoon cayenne
1/2 cup coarsely chopped salted roasted cashews (4 oz)
1 bunch mustard greens,
1/2 cup water
Cook onion with salt to taste in 3 tablespoons oil in a heavy skillet over moderate heat, stirring occasionally. Meanwhile, stir together spices. Add cashews to onion and cook, stirring occasionally, until nuts are 1 shade darker, about 3 minutes. Stir in 1 1/2 teaspoons spice mix and cook, stirring, until fragrant, about 30 seconds. Remove skillet from heat. Heat remaining 3 tablespoons oil in a heavy pot over moderately high heat until hot but not smoking, then cook remaining spice mix, stirring, until fragrant, about 30 seconds. Immediately stir in the greens and water and cook, stirring occasionally, until most of liquid is evaporated and greens are tender, 3 to 5 minutes. Season with salt.
Serve greens sprinkled with onion mixture.
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