Happy Hollow Farm CSA Week of May 31, 2010 Veggie of the Week Farm Happenings What’s that white turnip looking vegetable Welcome! I look forward to providing you in my box this week? That’s a Hakurei with a season’s worth of delicious, fresh and Turnip! beautiful vegetables from our NOP Certified These super sweet (sometimes on the slightly Organic farm. spicey side) Japanese Turnips are one of my After somewhat of a rough start to the favorite spring and fall vegetables! Bite into spring, we’re finally under way for the 2010 one and they’ll soon be one of your favorites CSA season. Things seem to be growing too. Eat them raw, on a salad or mix them pretty well out there, even despite some still into a stir-fry. pretty wet ground. The bugs are going to be You might also be wondering what those a real challenge this year. They like it warm crazy curly green things are…. That is a and wet and that’s the weather that we’ve Garlic Scape. The scape is what hard neck had! garlic puts up as it’s form of a flower shoot. One of my goals as a farmer is to provide You don’t generally find hard neck garlic in beautiful produce and I am disappointed the store, as it doesn’t store quite as long as when things are holey and chewed on. But soft neck types. We’ll have both types (hard that’s the challenge of growing organically. and soft neck) later on in the season. There are some forms of bacteria based Garlic scapes are tender and have a mild insecticides that I can use to kill bugs (Flea garlic flavor. They are delicious in scrambled Beetles especially) but it’s difficult to get all eggs or omelets, stir-fry, or most anything of the tiny critters. They’re about the size of else you would commonly use garlic in. a pin head and they jump around which makes it hard to smoosh them. REMINDER: For anyone interested, I have On the bright side, when the sun is out, it copies of a cookbook published by the has really been a beautiful spring so far. I’m Madison Area Community Supported looking forward to sharing the rest of the Agriculture Coalition (MACSAC). From growing season with you! Asparagus to Zucchini. It is one of Katie’s & my favorites! Let me know if you are interested in purchasing a copy ($15). As a reminder… Please bring your black crate back and/or vegetable box to the drop off site when you pick up your share next week. I will pick up the empty crates and use them for your following weeks shares. Thanks! Store in Plastic Bag Approx. To Retain Storage Vegetable Refrigerate? Moisture? Life Comments Lettuce Yes Yes 1 wk Romaine & Leaf types Raddishes Yes Yes 1-2 wks Hakurei White, round, smooth, sweet & Turnips Yes Yes 1-2 wks sometimes spicey Garlic Scapes Yes Yes 1-3 wks Use in any dish requiring garlic Pea Shoots Yes Yes 1 wk Sweet & tender Kale Yes Yes 1 wk Dinosaur or Red Russian Mint Yes Yes 1-2 wks Great in sun brewed Iced Tea Recipe Corner Just the beginning of some of our favorite recipes are available on the Recipes Page of the www.happyhollowfarm-mo.com website. More recipes will be added each week! Lettuce Salad. A simple vinaigrette is 1 cup olive oil, 5 Tbsp red wine vinegar, ½ tsp salt, lots of black pepper, and optionally 1 crushed or minced garlic clove (or garlic scape). Green onions, turnips, radishes, pea shoots and beets (cooked & chilled) are all good additions to a salad. Add a splash of honey and stone ground mustard for a great sweat & spicy combo. Frittata 1 Tblsp olive oil 1 bunch green onions, sliced 1 cup diced kale or swiss chard or broccoli florets (seasonal vegetable of choice) ¼ tsp salt Pinch of dried oregano and thyme 2 handfuls spinach, chopped (or Swiss chard) Black pepper 4-5 eggs ¼ cup grated cheese (cheddar, parmesan, goat cheese, etc.) 1. Preheat oven to 375 degrees. 2. Heat oil on stovetop in 9 or 10 inch cast iron skillet. Add green onions, (seasonal vegetable of choice), salt, and herbs and cook, stirring, over medium-high heat for 5 minutes. 3. Add spinach and black pepper. Stir and cook for 1-2 minutes, until wilted. Remove from heat. 4. Beat eggs in a bowl. Stir in cheese and pour mix over vegetables. Place skillet in preheated oven for 10-15 minutes or until frittata is solid (you can tell by shaking the pan).