09' CSA Basket Journal #4; Volume 2
6/4/2009 10:38am by Matthew and Allison Mills Neal
09' CSA Basket Journal #4; Volume 2
June 3rd
What Genus Specie Varieties your basket contains:
1.) Speckled Butteroak Leaf Lettuce
2.) Rouquette Arugula
3.) Darki Triple Purple and Aurora Orach and Bloomsdale
Spinach Mix
4.) Catalogna Emerald Endive Bunch "Dandelion Greens"
5.) Young Carrot Bunch of Danvers, Yellowstone, Snow White,
and Cosmic Purple
(Tops can be used for vegetable stocks and meat broths)
6.) Golden Swiss Chard Bunch
7.) French Sorrel
8.) Detriot Dark Red Young Beets and Greens
9.) Water Mint, Lemon Balm, and Bergamot "Bee Balm" Herbs
All of our plants in the fields were very happy yesterday evening at dark as the rains came to give them a cool off from the prior 3 days of 90 degree temperatures.
I suppose the new stars of the week are the beautiful Speckled Leaf Lettuce and the colorful Carrots. The lettuce being very tender and sweet as it dances with your eyes and your palate and the first pulled young carrots having that new vibrant crunch. The beets will be most exciting as well as they are the largest in size you have receieved yet, so you might enjoy roasting these or grating them up and eating them raw as they are young, sweet and crunchy. Their color is very deep red/purple and they really stand out if sliced like carrot rounds and used in a salad with the Speckled butteroak lettuce, as the colors compliment and the textures contrast...Perfect!
I hope everyone is enjoying using the special French Sorrel to add great spunk and twang to the ordinary salad. The Sorrel really goes well with the late spring fruits like blueberries, strawberries, and soon to be plums and apricots. Try combining together the Speckled Butteroak with some chopped Sorrel, lemon balm, Blueberries, thin beet slices, and tossing with some olive oil, fresh squeezed lemon juice, salt and pepper and a raw cheddar, blue veined, or goat cheese and topping off with some Walnuts. Very simple, refreshing, and most idealic for a warm day's meal.
All the greens you have this week can really be put together to make some really great large bowl salad meals. They all are one of a kind and when their flavors, colors, and textures are used in salads you really cannot beat the flavors of these unusual spring greens. Also be sure to have fun with the carrots and compare the flavors of the different colors as well.
The two recipes I placed up already for this week uses the Catalogna Emerald Endive and Beet Greens in particular, so you might want to take a look at those.
Until next week enjoy and I will be seeing you then.
Allison
1.) Speckled Butteroak Leaf Lettuce
2.) Rouquette Arugula
3.) Darki Triple Purple and Aurora Orach and Bloomsdale
Spinach Mix
4.) Catalogna Emerald Endive Bunch "Dandelion Greens"
5.) Young Carrot Bunch of Danvers, Yellowstone, Snow White,
and Cosmic Purple
(Tops can be used for vegetable stocks and meat broths)
6.) Golden Swiss Chard Bunch
7.) French Sorrel
8.) Detriot Dark Red Young Beets and Greens
9.) Water Mint, Lemon Balm, and Bergamot "Bee Balm" Herbs
All of our plants in the fields were very happy yesterday evening at dark as the rains came to give them a cool off from the prior 3 days of 90 degree temperatures.
I suppose the new stars of the week are the beautiful Speckled Leaf Lettuce and the colorful Carrots. The lettuce being very tender and sweet as it dances with your eyes and your palate and the first pulled young carrots having that new vibrant crunch. The beets will be most exciting as well as they are the largest in size you have receieved yet, so you might enjoy roasting these or grating them up and eating them raw as they are young, sweet and crunchy. Their color is very deep red/purple and they really stand out if sliced like carrot rounds and used in a salad with the Speckled butteroak lettuce, as the colors compliment and the textures contrast...Perfect!
I hope everyone is enjoying using the special French Sorrel to add great spunk and twang to the ordinary salad. The Sorrel really goes well with the late spring fruits like blueberries, strawberries, and soon to be plums and apricots. Try combining together the Speckled Butteroak with some chopped Sorrel, lemon balm, Blueberries, thin beet slices, and tossing with some olive oil, fresh squeezed lemon juice, salt and pepper and a raw cheddar, blue veined, or goat cheese and topping off with some Walnuts. Very simple, refreshing, and most idealic for a warm day's meal.
All the greens you have this week can really be put together to make some really great large bowl salad meals. They all are one of a kind and when their flavors, colors, and textures are used in salads you really cannot beat the flavors of these unusual spring greens. Also be sure to have fun with the carrots and compare the flavors of the different colors as well.
The two recipes I placed up already for this week uses the Catalogna Emerald Endive and Beet Greens in particular, so you might want to take a look at those.
Until next week enjoy and I will be seeing you then.
Allison
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