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Posted 8/19/2009 3:57pm by Allison Mills Neal & Matthew Neal.
CSA Journal Basket #14; Volume 2
August 19th

What Genus Specie Varieties your basket contains:

1.)Petit Gris de Rennes Sweet Melons

2.)Crimson Sweet Watermelon

3.)Mix of French Sorrel, Red Opal Basil, and Water Mint

4.)Sugar Dumpling Large Teacup Winter Squash

5.)Summer Squash and Zucchini:  Golden Scallopini, Benning's Green Tint Scallopini, Reve
    Scallopini, Cocozelle Italian Striped Zucchini, and/or Ronde de Nice Zucchini


6.)Cucumbers: Lemon, Crystal Apple, Poona Kheera, Green Finger and/or Marketmore



Hello to everyone on this great basket day of sweet summer melons!
I am sure you all had your melon from last week eaten up in a day or so, as melons are very easy to eat a lot of in the summer, especially if they are coming straight out of the field! 
There are really all kinds of great things to do with melons...


you can eat them plain by just slicing them up(oh so very good and simple);
        
   you can make a delicious orange fleshed melon salad by tossing some chopped
   sorrel, red opal basil, diced lemon cucumber (seeds scooped out, just leaving the
    flesh and crunchy golden skin), olive oil, golden balsamic vinegar, walnuts, blue
     veined cheese, and pepper;

                      
                   try making a cool melon and cucumber soup with olives and mint, 

                        ...and as you can see the options are endless, as is the same with
                             all vegetables and fruits. 


All of our winter squashes have really done well this year and are lookin pretty great laying out in the fields as the vines have started dying back. In the next month, they  will all be harvested and put up for storage and used slowly for your CSA baskets for the rest of the season.  The Sugar Dumpling Large Teacups were the first to be harvested and are a sure treat to have baked.  The size of these allow for perfect individual servings; meaning they can just be rinsed, cut in half, seeds scooped out (try saving the seeds that then can be dried out and roasted with your favorite seasonings), rub with olive oil (both inside and out), and then bake with yellow flesh faced upwards at 400 for about 35-40 minutes, only covering for the end 10 minutes or so.  After they are baked, you can serve them up on the dinner plate to be eaten and I find that the skin can be eaten too if desired.  Of course you can top with herbs, spices, honey, and cheese before serving.  The other night we had blue veined cheese, honey, cinnamon, summer savory, and pepper on ours, and oh it was very very good. 
All winter squashes can also be stored and used at a later time, that is if kept in a darker spot at room temperature and preferably in a non-damp area.  You can expect to see more of these sugar dumplings, plus Butternut Squashes, Delicata Squashes, Acorn Squashes, Spaghetti Squashes, and a Beautiful Fall French Pumpkin that can even be eaten raw...how about that?

Over the last couple of weeks here at the farm we have gotten almost all of our fall crops direct seeded in the ground, which is a great relief as it has been slightly difficult with all the rain.  As we are just barely over half way through the season the end half always is our favorite, as I love Fall the most.  The Summer and Fall crops always combine to be great baskets.  The tomatoes have started to ripen, but only a handful so hopefully next week there will be enough to include in your basket. Then for the rest of the season there will be more summer crops like sweet melons, lots of peppers, eggplant, summer squash, snap beans, and dry beans and then there will start being the wonderful greens again, root vegatables like beets, carrots, and sweet potatoes, and in finale the star of the fall scene the brassica crops of broccoli, cauliflower, cabbages, and rutabagas.  So as you can see with all these coming together the end half really is looking full. 

Thanks for being apart and Please Enjoy,

Allison and Matthew

Posted 8/13/2009 10:23am by Allison Mills Neal & Matthew Neal.
CSA Journal Basket #13; Volume 2
August 12


What Genus Specie Varieties your basket contains:

1.) Summer Squash and Zucchini:  Possible varieties would be Yellow Scallopini (yellowish green), Benning's Green Tint Scallopini (whitish green),  Reve Dark Green Scallopini (dark green), Cocozelle Italian Striped Zucchini, and Golden Zucchini

2.)Cucumbers: Normal Sized Poona Kheera and English Green Finger's then small sized Poona Kheera, Marketmore, Green Finger and Crystal Apple

3.)Tiger's Eye Dry Bean (to be shelled and prepared like a dry bean)

4.)Dragon Langerie Wax Snap Beans

5.)Petit Gris de Rennes Sweet Summer Melon....... Grey-green rind that takes 
    on an orange cast when ripe...if the perfume doesn't tell you its already ripe!

The sweet melons are here as we were hoping!  They started vine ripening just in time for us to pick our first round for this week's delivery.  There are so many wonderful varieties of melons that many never get to see as the most common that always shows up in the grocery is the netted muskmelon type.  So here we try to grow unusual varieties that maybe you have never seen nor tasted.  The flavor has proved to be way above average we would say, which I am very pleased with considering I was concerned because of the rains.  These Melons are French in origin, as they were noted in the garden of Bishop of Rennes nearly 400 years ago.

More than just the melons being French in Origin your basket reaches most broad this week, which inclues the Tiger Eye Dry Beans origin being Argentina and Chile; the Crystal Apple Cucumbers from New Zealand, the Poona Kheera from India; and the Dragon Langerie emigrating from the Netherlands.  Very Global here at Arugula's Star Farm!

This week we purposefully picked some of the cuccumbers at a very small size in order for you to have some great cucumbers for some pickling.  The skins of the smaller crystal apple cucumbers I noticed last night for dinner were a little bitter, so those I would for certain try to pickle or just peel before slicing.  Sometimes though, it is a hit or miss with the skins being bitter, so the best method I would say, would always be to taste before decing what to do with them, or how to use them and keeping in mind that the tip ends should be discarded and not to be tasted, as the tips always have a little bite.
The small Poona Kheera's or Green Finger's genarally are never ever bitter, so it also has to do with variety. 

I over viewed last year's Archived CSA Basket's to find which ones talked about melons, cucumbers, dry beans, and summer Squash and they were the Arhchived Basket Journals numbered 11, 12, 14, and 15, so you might enjoy looking over them as well, as last year I talked about a vegetable of the week and knew for the years after one could always refer back to those vegetable references.  

Enjoy your French Sweet Melon and be on the look out for Watermelons next week!

Posted 8/5/2009 7:53pm by Allison Mills Neal & Matthew Neal.
CSA Basket Journal #12; Volume 2
August 5th

What Genus Species your basket contains:

1.)Bulk Cucumbers: English Green Finger, Marketmore 76, Poona Khera, and Crystal Apple
2.)Royal Burgundy Specialty Bush Snap Beans (turns green upon cooking, sadly enough)
3.)Gladstone Yellow Bulk Carrots
4.)French Breakfast Radish Bunch 
5.)Zefo Fino, Perfection, Florence Fennel Bulbs and Fronds
6.)Pearl Onions of Velincia and Rosa di Milano
7.)Lime Basil



Matthew and I continue to be amazed at how much rain we have had totally for this whole year thus far and in some ways it has been great and in others not so much.  The time is drawing near for fall crop planting and for continual summer crop cultivation and this is the first time I can remember in a while that we have even had trouble finding the dry times to plant fall crops and to cultivate summer crops.   The summer time is generally a lot easier to plant than in the early spring, but not so much for this year.  Most of all, we are hoping that the continual wetness does not alter the taste of all our wonderful melon crops that are coming along thus far really well.  In fact, we are thinking next week, if they ripen enough, you will see your first harvest of the orange fleshed french sweet melons!  I know you are also thinking of the good summer tomatoes, eggplant, peppers, and summer squash and do not fear they will be here, late as normal which is normal for our farm's harvest cycles. Speaking of the weather conditions, we have heard a lot of friends saying that it has been difficult finding good tomatoes this year do to the weather,  so we are hopng our's will fair to be better.     Also, Matthew has called this the year of the field mice, so if you notice some nibbles on your radishes or cucumbers they are the culprit, but as the radishes and greens were so nice I had to still include them as it would have been very wasteful to let a whole row of radishes not be distrubuted becasue of the marks.  Just slice/trim your radishes right under the bite and then it is if it was never there. 

I know that Matthew told everyone of the great cucumber and fennel cold soup that I have been making in different alterations lately, as it is great to make a large batch and chill and have when you ever so desire.  Cold soups in the summer are so very refreshing,  so I will be posting that recipe on the Arugula's Star Farm Recipies section. 
The cold soup was great with a chopped salad that consisted of the lime basil, radishes, pearl onion, carrots, and sunflower seeds and then all tossed with a mixture consisting of olive oil, cream cheese, pear juice, and salt and pepper.

We will be seeing you next week.

Allison and Matthew







  
Posted 7/30/2009 7:44pm by Allison Mills Neal & Matthew Neal.
CSA Basket Journal #11, Volume 2
What Genus Specie Varieties your basket contains:


1.) Gold Rush Specialty Wax Beans

2.) Dragon Langerie "Dragon Tongue" Snap Romano Bean
3.) Cucumbers :  English Green Finger (long green), Poona Kheera (creamy, 
      gold, rusty), Crystal Apple (roundish, crystal green); Marketmore (short
      green with small spinies)
4.) Summer Squash of Benning's Green Tint Scallopini, or Ronde de Nice
     Zucchini
5.) Bulk Summer Savory


Oh the summer crops are here, as I always mark the start of our summer season with the first large harvest of cucumbers.  You will love seeing the different ways you can chop and serve the different shapes colors and tastes of the different varieties of cucumbers. 
Last night we had a simple and enjoyable meal of some Gold Rush Wax Beans with Summer Savory, chopped poona kheera and crystal apple cucumbers, cream cheese, salt, and hard boiled eggs. 
Oh there is nothing better then crispy cucumbers eaten raw with some Real Redmond's Mineral Salt, soft organic cream cheese, and splashes of vinegar and oil.  This is how the cucumbers were last night. Then for the beans I just snapped of the tops and broke the gold rush beans, blanched them for about 6 minutes, drained, rinsed them in cold water, then put them back in the pot with the warmed butter, olive oil and fresh chopped summer savory for a quick sautee.
Remember that those Dragon Langerie Beans are the best bean to be eaten Raw, so give that a try.  These would be great for a raw chopped Bean, Cucumber, and Savory Vinegar and oil salad, maybe even tossed with some pasta, nuts and cheese.  They would also be good for a flash fast quick sautee, with some oil, coconut, cinnamon, nutmeg, cashews, and tossed with some fresh stone fruits, and honey.

Good Eating,

Allison and Matthew


  
Posted 7/17/2009 4:54pm by Allison Mills Neal & Matthew Neal.
What about this...two e-mails in a row, but I decided to send this announcement seperate just in-case you are one that does not read the CSA Basket Journal's in full. 

The important announcement is that Matthew and I have decided that this coming week's CSA basket of the July 22nd delivery will be the week that there will be a non-delivery week.  I have pasted the part in How to Become a CSA member that mentions this occurrence here below....

"Both the 1/2 Bushel and Bushel plans allow you to receive a fresh basket of produce from our farm every week. The rates are figured on 27 weeks of delivery, even though it is a 28 week season.  Matthew and I  have decided to have the option of 1 non-delivery week around the end of June or first of July, so as this date approaches all of our members will be kept up-dated on if this will occur, and if it does not then you will be given the option to pay for an extra CSA pick-up when that week occurs".  

Please reply to this e-mail so we will know that there will be no mishaps on members showing up and being confused. 

Thanks so much,
Allison and Matthew
Posted 7/17/2009 4:39pm by Allison Mills Neal & Matthew Neal.
CSA Basket Journal #9
July 8th
What Genus Specie Varieties your basket contains:

1.) Indigo Radicchio Head
2.) Batavian Escarole or Large Leaf Italian Escarole
3.)Golden Swiss Chard, Pargo, or Argentata Chard
4.)Bulk Detroit Dark Red Beets (no tops as the very hot summer
   weather is upon us)
5.) Carrot Bunch of Snowwhites and Orange Danvers
6.)Florence, or Perfection Fennel Bulb and Fronds
7.)Onaway, Purple Caribe, or Butte Russet Potatoes
8.)Summer Savory and Genovese Basil in Bulk
9.)Edible Borage, Arugula, and Marigold Flowers or Arrangement of Zinnias


CSA basket Journal #10
July 15th
What Genus SPecie Varieties your basket contains:


1.)Gold Rush Wax and Royal Burgundy Snap Beans
2.)Bulk Carrots of Cosmic Purple and Ornge Danvers
3.)Fennel Bulbs and Fronds of either Perfection, Florence, or Zefo  
    Fino
4.)Marketmore 76 and English Green Finger Cucumbers
5.)Summer Squash of Benning's Green Tint, Rond d' Niece, or Baby Acorn
6.)All Red's, Red Clouds, or Butte Russet Potatoes
7.)Indigo Radicchio
8.)Mexican Tarragon, lemon balm, and oregano


Good day, good day!

Can you believe that we are into our 10th week of deliveries already?  A little over a 1/3 of the season has past us already and we are into our middle section of our three quartered pie I guess you could say.  We hope you are feeling enlivened and more enriched by partaking in the last 10 weeks of organic produce. The great part of being apart of such a long seasoned CSA is that you really get to see the full spectrum of what types of produce can grow locally over a 7 month period  and how great they all can taste.  Our spring crops are about to be all harvested and so therefore all of the summer crops will be coming in with more abundance over the next up and coming weeks.
The melons are looking full vined and the fruits are already forming, while all the great and different varieties of cucumbers will be in fruition very soon. 

If you have never had golden wax beans before you will be in for a great treat as they are as fresh and snapy tasting as beans get and can be much enjoyed even raw.  
I would recommend a roasted fennel, potatoe, and carrot dish this week for certain. 
Or how about a cool carrot soup for great flavor, color, and health.  Imagine the cool carrot soup topped with slivers of the heart of the radicchio, fennel fronds, and some grated sharp cheddar.   

You all should read Ms. Cook's Table article for the date of the July 9th called Spread in Paradise, as the theme of the article is what she did with the CSA basket # 8.  It is a great read and it also talks about all the great reason's for participating in a CSA.  Ms. Cook's Table is on our website under the Local Food Writer's Section.

I know that the on-farm pick-up members have really enjoyed some sharing of recipes while picking up their baskets and I think that is a great idea, so remember at the in-town drop off you can always strike up a good conversation about food and what you are doing with it to any of your other fellow CSA members.  

I also wanted to let everyone know, if you do not know already, that the Outstanding in the Field event will be held at our farm on September the 13th. There are tickets still available, as these events generally sell-out, so if you have been meaning to purchase your tickets then you migth want to do that sooner than later.  You can find this site link
www.outstandinginthefield.com on our website, under Arugula's Star in the News.

Good Eats and Great Heart Beats,

Allison and Matthew

   

 
Posted 7/3/2009 8:38am by Allison Mills Neal & Matthew Neal.
CSA Basket Journal #7

June 24th

What Genus Specie Varieties your basket contains:

1.)Maxibel Hericot Verts (Most delicious french green beans)
2.)Caribe (purple skins) and Onaway (Yellow skins) New Potatoes
3.)Pargo or Argentata Swiss Chard Bunches
4.)Chioggia and Detroit Dark Red Beet Bunches
5.)Green Deer Tongue and Olga or Speckled Romaine Lettuce Heads
6.)Bulk Herbs of Summer Savory, Genovese Basil, and Dill


CSA Basket Journal #8

July 1st

What Genus Specie Varieties your basket contains:

1.)Royal Burgundy Old Fashioned Green Beans with a few Maxibel Hericot Verts
2.)Fennel Bulb and edible Stalks and Fronds
3.)Mixed Carrot Bunch of Yellow Gladstone, Snowwhite, and Danver Orange (tops
    can be used for  
    stock and broth preperation or think about using them as flower arrangement 
    fillers)
4.)Golden, Detroit Dark Red, and Chioggia Beet Bunch
5.)Cylindria Beet Bunch  (longer cylindrical and narrow beet)
6.)Pargo or Argentata Swiss Chard Bunch
7.) Indigo Radicchio Head "The Italian Rose"
8.)Bulk French Sorrel
9.)Bulk Herbs if Lime Basil, Cinnamon Basil, and Water Mint


I thought I would at least list the past two basket contents so you could have referance of what you have received.  It seems as if here at the farm the past week and a half has been very involved. We have not had as much intern help on other working days other than gathering days so therefore we have had extremely long and full days and I have not had the extra time to write the lengthy Journals.  I am sorry about that for you all and even myself as I really enjoy giving ideas for how to put your basket contents together.  Nonetheless, at least I am at the drop off and you can always ask any question you have there. 

I will say that I made a most delicate, cleansing for the palate, and extremely European type of salad last night.  I used whole cinnamon basil leaves, very thin sliced fennel bulb, chopped fennel stalks and fronds, thinly sliced yellow gladstone carrots, radicchio center thinly sliced longitudinally, walnuts, red grapes, and gruyere cheese (in the salad and on the side), a delicious bread and some cured salami.  I tossed all the salad ingredients with some balsamic vinegar, olive oil, salt and pepper and some honey. We had it with some crisp sparkling organic wine and oh it was a simple treat to sit down to for one of our regular late night dinners!
Maybe you will have to try it too.

We will be seeing you all next week, Thanks and Enjoy!


  



Posted 6/18/2009 8:09pm by Allison Mills Neal & Matthew Neal.

CSA Basket Journal # 6; Volume 2   

June 17th

 

What Genus Specie varieties your basket contains:

 

1.)    Speckled Butteroak Loose Leaf Lettuce

2.)    Green Deer Tongue Head of Leaf Lettuce

3.)    Tennis Ball Butterhead Lettuce or Pirat Red & Green Butterhead

4.)    Frisee Endive

5.)    Golden Swiss Chard Bunch

6.)    Red Russian & Siberian Kale Bunch

7.)    Bulk Herbs of Cinnamon, Lime, & Genovese Basil and Summer Savory

8.)    Detroit Dark Red Beet Bunch and Greens

9.)    Early Tall Top and Goldstone Beet Bunch and Greens

10.) Carrot Bunch of Cosmic Purples and Snowwhites

 

This basket has the best representation of large beautiful beets and lettuces thus far. The soft lime green or red and green butterhead leafs;  the appropriately shaped and crunchy mid rib of the green deer tongue leafs; the painted speckles of the soft and sweet butteroak leafs, are all awaiting to be used in some wonderful salads or finger foods this week. Then the large quantity of basil varieties will give much added flavors and zings to your lettuce leaf salads in addition to many great uses for pastes, pestos, vinaigrettes, sauces, butters, and sautéed vegetables.  There is nothing quite like the Cinnamon Basil as it is very distinctive and aromatic and is great just as whole leaves added to green salads.  With all the herbs I have made an herb-honey butter that was delicious with some homemade buckwheat and millet drop biscuits.  Also, how about a thick pesto dipping spread for raw platter of sliced beets, chopped carrots, butterhead leafs (pesto put within with cheese and grape and rolled) and served with cheese, in season grapes, olives, and herbed millet biscuits.  Platters are great fun as they require hands on participation of eaters, so therefore I would highly recommend trying them.

If any like to be in slight anticipation I will say that you can look forward to the first digging of the first of the early new Caribe Potatoes and the picking of my favorite French Hericot Vert, the Maxibel,  for next weeks basket!  

In closing, I heard some great ideas last week from you all and I will share a few here in brief that might give you all some new ideas…..

*Beet Cake/Bread Loaf as if you could imagine a carrot or zucchini bread

*Baked Polenta with incorporated Feta Cheese instead of butter served with sautéed thin sliced carrots in sesame oil and some sautéed beet greens in balsamic vinegar and olive oil

*Summer Savory pan fried turnips and carrots with sesame oil and rice vinegar and served with noodles

*A plate of wonderful chopped raw greens served simply aside some great fish

*Roasted Beet Salad with goat cheese and walnuts a top beet greens

*A large bowl salad of pan fried peas, beet greens, lettuce, roasted beets, chopped turnips, and tossed with an basil and savory vinaigrette and topped with spice roasted pecans.

*Borage Wine shared with friends on a weekend trip!

*Classic Pickled Beets

 


Posted 6/11/2009 4:58pm by Allison Mills Neal & Matthew Neal.

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




 

Posted 6/4/2009 10:38am by Allison Mills Neal & Matthew 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

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