In your share this week:
- Japanese Turnips
- Chinese Cabbage
- Pac Choi
- Romaine Head Lettuce
- Salad Mix - 2 bags
This was our last harvest from the plentiful, high quality, grown in a greenhouse, lettuce greens. Next week we'll need to start harvesting from our outside rows, which are exposed to weather and bugs, thus taking more time to harvest and wash up so beautifully. Hope you've enjoyed the plenty while it lasted. In all our years running the CSA, we've never given out 2 bags of salad mix each week, especially not for so many weeks in a row. I did a quick survey of our workshares and the majority were very agreeable to having another week of extra salad. Some of you are sharing the bounty with friends and neighbors but there are probably a handful of folks who are overwhelmed with the greens. If you fall into the last category, remember much of what you are receiving can be used in recipes that can be frozen. Salad doesn't freeze, but it can be blended in smoothies or fruit juices.
This is how we used up our bounty last week. (Our regular share + any leftovers + some extra cabbage.) 8 batches of egg roll stuffing mix into the freezer!
My "recipe": coarsely chop all the greens (including the radish and turnip tops), shred the radishes and turnips, also added shredded carrots (store bought). Mixed together. Wilted the mixture in a medium/hot pan with enough olive oil to coat and prevent sticking. (I wilted the mix in several batches.) We also added some tempeh (shhh, don't tell our teenager). Batches were portioned off into freezer bags. We decided to leave our freezer batches unseasoned so we can add more fresh ingredients later as it us used. Shain added freshly shredded ginger, garlic powder, and tumeric to this meal and it tasted wonderful. Teenager ate 5! Our dip is Mae Ploy sauce mixed with organic chunky peanut butter.
What are you making with your share? I'd love to post your photos or recipes. Here's the foodie talk I'm hearing from the workshares: the cabbage leaves make great wraps (replacement for bread in sandwiches); pickled or fermented radishes and turnips are being made (we have a recipe here); several people said they'd like to try making kimchi; and wilted greens with eggs is another way to use up all the veggies.
I've enjoyed following a fellow CSA farmer from Washington state (who somehow has time to also be a food blogger). She posts great photos and recipes and can be found on Instagram @andreabemis or her website is dishingupthedirt.com.
We have had a lot of craziness here on the farm lately. Electrical work done on our street which put us without power and water for a morning. Our north well pump fried out several days ago and was finally replaced today. We've had to run hoses from the house all this week to wash and process produce. It's been a real challenge keeping plants alive without our normal water supply. Stressful too. Now we are watching the forecast for this coming Friday night and making plans for dragging out row covers again if it drops to freezing. It's been a hard week for extra things to go wrong because we had plans to go enjoy some special family events. But we make it. We keep working at it every day. One day at a time. And if that seems to overwhelming, one row at a time.
Have a great week and ENJOY your veggies.