This Weeks Share:
- Summer Squash
Beets– one of the best dietary sources of folate and also a good source of Vitamin C, potassium, manganese and fiber. Beets, whether roasted or boiled, pickled or pureed, add a distinctively sugary shock of color to any meal. Peel raw beets and grate them over the top of a salad for a nice color/texture addition.
Broccoli– Broccoli is back this week and may only be making a few more appearances in your share before the weather gets too warm for our cool weather friend. Raw or slightly steamed these tasty florets are sure to be a crowd pleaser. See Recipe.
Carrots– These little tasty treats are so sweet and delicious I recommend eating them raw with a salad or just by themselves. As the season progresses the carrots themselves will get larger and although they don’t lose a lot a flavor some of their baby sweetness goes away so eat them now and delight in their delicately sweet flavor.
Choi– Stir-fry is one of my personal favorites and fresh chois are an extra special treat. When the time comes to start cooking, you’ll find that choi is extremely adaptable. Boiling, steaming, stir-frying and even deep-frying are all possibilities. When stir-frying add a tablespoon or two of water to the wok and cover. If desired, adjust the seasonings, adding a bit of salt or sugar during cooking. Whichever cooking method you choose, be sure not to overcook the choi – the stalks should be tender and the leaves just wilted.
Fennel– These lightly licorice flavored bulbs are a summertime delight. Cooking with fennel has many possibilities. Grate in salads or use them in herbal vinegars. Thick slices are excellent braised, or boil the heads whole and then slice and sautee.
Lettuce– Cool, crisp, head lettuce is a perfect way to delight your palate on a warm summer day. Great for making large salads and cold sandwiches
Onions– These exceptionally sweet onions, from Walla Walla seed, are best eaten raw or only slightly cooked making them perfect for sandwiches and fresh salads. However, they sweeten any dish making them great in pizzas, pasta or grilled.
Summer Squash-The plants are still small and just coming into production. We’re growing five varieties this year, all interchangeable in recipes but with subtle differences in taste and texture and especially in appearance.
Vegan Lemon Broccoli
- 1 head broccoli, cut into florettes and small stem pieces
- ¾ cup water
- 3 to 4 Tbs lemon juice
- 1/4 C+ 2 Tbs water
- 1/2 to 3/4 tsp salt or to taste
- 1 to 2 Tbs extra virgin olive oil (optional)
- Garnish: 1 slice lemon, chopped fresh Italian parsley
Put prepared broccoli into a 4-quart (4 liter) saucepan. Add 3/4 C water, cover, and bring to a boil over high heat. Turn heat down to low, and steam 4 to 5 minutes or until broccoli is just tender. Transfer broccoli to the food processor. Add lemon juice, water, salt, and olive oil and process until pureed but still textured. Adjust seasoning to taste. Remove to an attractive serving bowl and garnish with a twisted slice of lemon and a sprinkling of fresh, chopped Italian parsley.
Tofu and Choi Stir-Fry:
- 1 lb firm or extra firm tofu
- 1 tablespoon canola oil
- 1 walla walla onion thinly sliced
- ½ lb Choi
- 2 cloves garlic, minced
- 3 to 4 tablespoons natural, good-quality stir-fry sauce, or to taste
- 2-4 tablespoons olive oil
- ¼ cup coarsely chopped peanuts, optional
Cut the tofu into ½ inch thick slices. Blot well between clean towels or several layers of paper towels, then cut into ½ inch dice. Heat the oil in a wok or wide skillet. Add the tofu and the stir-fry over medium-high heat until golden on most sides. Add the choi, onion, garlic, stir-fry sauce, and about two table spoons of water. Quickly stir together, then stir-fry for another 3 to 4 minutes, just until the choi and its leaves are wilted. Stir in the optional peanuts and serve at once.
Hello, my name is Brian and I’m a first-year apprentice. Living and working out at the farm is a wonderful way to learn about sustainable farming practices. I’ve really enjoyed watching the season progress thus far and am excited about watching the farm change through the rest of the year. This is going to be my second year working on an organic farm. Last year I worked as an apprentice with Beth Gibans in Joseph, OR. Some of you may remember her from her days working here with Shari at Sauvie Island Organics. I’m really looking forward to the rest of the season and all of the wonderful opportunities that SIO has in store for me. See you Soon. Brian
Flowers are on their way. Next week we’re expecting to harvest the first cuts of the season. There are still a few flower shares left so if you’d like to sign up there’s still time. Stay tuned next week for more information on how to care for cut flowers.
Please Remember to check your name off on the check off list when you pick up your share. If you have an egg or salad share you need to check your name off on those lists too. Thanks
Coordinating egg deliveries with our new partner Kookoolan has connected the farm with an old Chef friend, Meg. We’re using her house as an intermediary transfer point between the two farms. A big thank you to Meg for helping make the egg shares happen this year.
Meg is a personal chef and there’s a little write up below on her services. We’re always interested in what our CSA members do. If you’d like to be included in the blog or have announcements that would be appropriate for the CSA community e-mail us and let us know.
If you, or someone you know, is struggling to get healthy meals on the table, a personal chef service may be something to consider. At Homemade Everyday we personalize meals to an individual’s specific needs and wants, cooking them fresh for the week or for freezing for future meals. Special diets, such as wheat-free, dairy-free, low-carb, low-salt, etc, are no problem. Our service uses the freshest ingredients we can find, going weekly to local farms for fresh eggs, milk, chickens, and vegetables. We can schedule cook-dates weekly, monthly, bi-monthly or on an occasional basis.
Our web site explains the service in more detail:
Or call Chef Meg at 503-234-5646 and enjoy healthy, homemade meals again!