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Chatfield CSA e-news for June 5 - 7

Posted 6/2/2018 1:26pm by Josie Hart.

Dear Shareholders,

A big thank you to our volunteer crew this year as we move through the summer plantings and set up irrigation and prep beds for fall crops and get everything watered and harvest shares and keep all those crops weeded as best we can! It's a lot of work, especially when the temperature climbs over 90, but so much better with a fun group of people all working toward the same goal: producing the best, most flavorful crops we can! Here's a photo of our staff and volunteers wading through the cover crop to snip those pea shoots on a nice cool harvest morning:

 

HARVEST LIST:

Collard greens or Kale
Radishes or Hakurei turnips
Head lettuce
Sage
Broccoli raab

*Please note the exact share may change due to weather or crop conditions*

FEATURED RECIPE: Pasta with Broccoli Raab

Broccoli raab, or rabe, or rapini is a relative of broccoli that is popular in southern Italy. The leaves, flower buds and upper part of the stem are all  tender and edible. Like many Italian vegetables, it does have some bitterness. Cooking it with garlic, lemon and white wine mellows the sharpness of the raab. This is how I like to prepare it, with the white wine and sausage taking it from a humble peasant meal to a rather luxurious one!

INGREDIENTS
• 1 pound orecchiette
• 1 tablespoon olive oil
• 1 pound Italian sausage, loose
• 2 cloves garlic, finely chopped
• 2 cups broth or white wine
• 1/8 teaspoon crushed red pepper
• 1 bunch broccoli rabe
• Juice of 1 lemon
• 1 cup grated Parmesan (4 ounces)
• Salt and pepper

INSTRUCTIONS

Cook the pasta according to the package directions.

Heat the oil in a large saucepan over medium heat. Add the sausage and cook, breaking it up with a spoon, until it’s no longer pink, 5 to 6 minutes.

Stir in the garlic and cook 1 minute.

Add the broth or wine, parmesan, lemon and red pepper and simmer. Add the broccoli rabe cook until tender, 3 to 4 minutes.

Drain the pasta of most of its cooking water and toss the pasta with the sausage mixture. Add salt and pepper to taste.

IMPORTANT REMINDERS:

Egg, mushroom and self-care shares will begin this week. Eggs and mushrooms will be weekly, and the self-care share every other week.

Tuesday is free day at York St. so parking will be EXTREMELY limited. There won't be anything to weigh out, so hopefully we can get everyone their share with a minimum of stress! If it gets bad we can even bag your share up for you and run it out to your car ...