Chatfield CSA e-news for June 18-20
First pea pick of the season yesterday! We brought in about 20 pounds, which is but the tip of the iceberg, but what we've done in previous seasons until the harvests really ramp on up is have peas on alternate weeks. Beets are really sizing up too, with carrots not far behind, so we're starting to get into some main season crops. Also, just because we like trying out different things, we'll also have Shungiku, an edible chrysanthemum, which I like in salads, or cooked lightly in stir-fries. You can let it go to flower, also edible, before harvesting it, but we tried them yesterday and the leaves and shoots are very tender and have a nice, delicate flavor.
We just finished staking and getting the first string on the tomatoes, which have just taken hold and are sprouting a riot of new green growth. Our next major project will be winter squash and melon planting. We are waiting on the right time to knock down our cover crop so we can no-till plant these crops as well, nearly an acre's worth. The cover crop is almost two weeks behind last season, so since we are using this new system where we are more closely tied to the cycle of the season, we will keep waiting. I'm finding it a good exercise in patience, and that it keeps me observing the plants more closely, away from just checking my calendars and spreadsheets. I like also that it runs so counter to our modern desire to have everything available at any time. In keeping with the place we farm, I feel proud and hopeful to be going toward the future by digging deeper into more historical and traditional farming practices.
- Lettuce mix
- Garlic scapes
- Broccoli raab
- Hakurei or beets
- Chard or Collards
*Please note the exact share may change due to weather or crop conditions.
FEATURED RECIPE: Pasta with Broccoli Raab
I include this recipe every season, but for a reason! This recipe (actually the vegetarian version of it) is what got me started on loving the more flavorful (and yes, bitter) Italian greens, which given my last name, seems fitting. Bitter greens certainly take some more care and thought in terms of flavor combinations, so please do not just steam it and set it out for your dinner party! The leaves, flower buds and upper part of the stem are all tender and edible. 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!
• 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
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.