2009 CSA Basket Journal #5; Volume 2

2009 CSA Basket Journal #5; Volume 2

What Genus Specie Varieties your Basket Contains:

1.) English Pea varieties of Laxton's Progress and Green Arrow

2.) Purple Top White Globe Turnips

3.) Goldstone Beet Green Bunches with stem and Baby Root

4.) Chioggia Beet Bunches (bright pinkish red with red and white

     strips within)

5.) Carrot Bunches with the varieties of Danver (Orange), Snowwhite

     (White), Yellowstone (yellow), Cosmic Purple (Purple)

6.)Catalogna Emerald Endive "Dandelion Green"

7.)Young Red Russian and Siberian Kale Bunches

8.)Lettuce head of either Green Deer Tongue, Italienscher, Ruffled

    Red Tide, or Tennis Ball Butterhead

9.) Herb bag of Lime basil, Dill, and Summer Savory

10.) Borage and Leek Bundle (remember to try the Borage June

      Wine!)

Good day everyone.  I hope this finds you well after a couple meals already under your belt. The English Shell Peas and Turnips are the most abundant crops of the week so they will be exciting to use and prepare in a few different meals.  There is so much variety in this weeks basket it is difficult for myself to pick which vegetables to talk about the most, so since the English Shell Peas and Turnips have all been harvested and you will not be seeing those anymore, till possibly fall, I have picked those. Your families will have to have a pea shelling party so you can start those peas a' eaten!  If you never have had the experience of having fresh peas they really are a treat.  Peas can go all kind of ways and they do not have to always be combined with carrots.  The peas can be cooked to goodness very quickly and easily.  In fact, the Green Arrow variety that had not dried yet on the plant, as I was explaining at pick-up could be eaten raw, but the Laxton's Progress would need to be cooked as they were more dried.  After shelling and soaking in cold water until ready for cooking, then just drain and put in a saucepan with a couple Tablespoons of water or less and cover and cook over low for 5 minutes or so, testing to make sure not to overcook.  After they are cooked you can use them in many different ways....salads, sauces, soups, meat salads, stir fry combinations, or savory pies.  Also, if you pre-soak the peas, you more than likely can just saute them and not cook them.  For example, melt 1-2 T of butter in a saucepan, then add your chopped leek (root, stalk, and stems). Add some chopped herbs of dill or summer savory and then your peas and saute for ~ 7 minutes.  

As for the Turnips ,you will be able to do many things with them both cooked and raw and here are a few quick suggestions... cut up and added to salads for a nice spicy crunch, sliced thinly like a dipping chip and served with avocado or bean dips and cheese, added either in small pieces or shredded to soup for a sharp flavor, or cooked as hot vegetables by themselves or with other root vegetables. They can even be mashed like you would potatoes, by adding some maple syrup and butter.  If you are looking to pair with a meat, the earthy spice of tunrips go really well with lamb and game meat, which revisits the Old World Style fo cooking. 

The Chioggia Beets will be most delightful with the fresh Lime basil and dill in a shredded slaw with of the Beets, Carrots and some Apples.  Then tossed with Olive Oil, Apple Cider Vinegar, a pinch of sugar, and Salt and Pepper.  The colors are very vibrant.  Also add some pumpkin seeds to the slaw and top with Feta Cheese and serve with some homemade yeasted Millet, Wheat, and Flax Crackers. 

I can't wait to hear you reports on the Borage June Wine. The one thing I forgot to say is that unless you have an air pump to pull out all of the air in the decanter you are putting the wine and Borage in; it would probably not be a good idea to leave sitting for more than one day, but if you do have an air pump then it would be fine for three. 

Will be seeing you next week, Allie