Farm Share 2009 – Week 3
Today’s bounty is a tad disappointing, especially in comparison to last year’s week 3. But the almost constant rain this past month has obviously created problems for our farmer, so we remain patient and understanding. His newsletter indicates that, although the flooded fields have destroyed some seeds that never made it to germination, most of the plants are just fine — they are simply behind schedule due to the lack of sun. So as the skies clear and the sunshine appears, we look forward to more bountiful shares in the coming weeks.
two heads of lettuce
Swiss chard
hakurei turnips, scallions
cauliflower
bag of lettuce, including edible flowers
We ate the Swiss chard and hakurei turnips with our dinner tonight. Angela keeps it very simple. She puts some olive oil in a pan, heats it to medium-low. She adds the thinly sliced hakurei turnips and lets them simmer a few minutes. Then she adds minced garlic (2-3 cloves) and lets it all simmer 1 minute. Then she adds the Swiss chard leaves, salt, and pepper, and covers the pan. Cook until the leaves are wilted. After placing in a serving dish, she dresses it with a bit of fresh lemon juice. It’s delicious!
Over the 4th of July weekend, she used up last week’s kohlrabi and radishes by making a kohlrabi slaw, which we made last year as well.
- 2-4 kohlrabi
- 1 c. radishes
- 1 T. red wine vinegar
- 1 t. sugar
- 2 T. fresh chopped parsley
- 2 T. olive oil
Peel the outer layer of kohlrabi. Shred the kohlrabi and radishes in a food processor.
Mix the vinegar, sugar, and parsley in a bowl. Whisk in olive oil. Add the kohlrabi and radishes and toss it all together. Chill for 30 minutes.
