In Your Share This Week:
- Fava Beans
- Kale: Red Ursa
- New Potatoes
Broccoli: This will be the last broccoli distribution of the season, we hope you enjoyed cooking with it! We got several reports from CSA members with children that it was a huge hit…we’re glad we could please! We feel like part of the quality of our broccoli is due to the top-icing that we started implementing last season. Each day when we have a broccoli harvest schedule, we make sure to have crushed ice on hand so that as it comes back from the field we can rapidly cool it and keep it hydrated so it goes into our walk-in cooler. If you head to Laughing Planet this week you can get even more SIO broccoli goodness in burrito or bowl form. They have also been sourcing romaine from us, so check that out as well!
Favas: This is the second (and last) fava distribution of the season, and the field has been picked clean. If you saved favas from last week, why not try what we did and have a good ol’ fashioned shelling party? We spent an evening together along with friends, roommates, and even some farm alumni and shelled a sizable pile of favas over good company and snacks- and it turns a tedious task into a fun social event. We sampled them in a variety of ways; grilled, blanched, pureed, and sauteed- the winner being an entree of orzo with seared favas, parsley, garlic, bacon, white wine, and heavy cream. Molto delizioso!
Lettuce Mix: Its a mixed farmer’s choice surprise this week! We have an assortment of red and green butterheads, summercrisp, red and green leaf, and romaine that we are putting in the shares. You can read on below and meet Jane, who cuts nearly all of the head lettuce on the farm…she had a great time with this week’s mix!
Potatoes, RedGold: Potatoes are here! RedGolds are a great little variety that is grown to be eaten as a ‘new potato’- meaning that the skins are not yet fully developed and the potato has noy reached storage maturity. This is the most delectable stage to eat potatoes, since they are juicy, sweet, and the skins are very thin. I would normally say you could boil ’em, mash ’em, fry ’em, roast ’em, or bbq ’em…but these are so good that a quick boil and a little salt is all you need (although butter or olive oil, garlic, and some parsley are never a bad idea). We are dry farming all of our potatoes this season and are planning to give out another round of RedGolds later on before transitioning to other varieties. We are bagging your potatoes unwashed this week since our washing equipment will excessively damage the thin skins and cause browning. Do not be alarmed if you damage the skins quite a bit when you wash them at home, its just part of the experience of preparing new potatoes…and so worth it!