Harvest Week 3 - June 14, 2012

THIS WEEK’S SHARES INCLUDE
Chard
Bok choi
Garlic scapes
Bib lettuce
Oak leaf lettuce (large shares)
Romaine
Salad mix
* Note to new members:  The early season boxes tend to be "green" heavy. Later on in the season there will be a greater variety in each week’s box.

A NOTE FROM YOUR FARMER
Farmer Gary is trying to get as much done before the rain comes as possible. He’ll send out his Farmer’s notes later this week.

RETURN YOUR SHARE BOXES
Please remember to bring back share boxes you have each week so that we don’t run short for future deliveries.

UPCOMING EVENTS
- Free Cooking Class
Learn how to cook your CSA vegetables from Chef Dick Trotter from Trotter’s Café on Cleveland Avenue in Saint Paul during a free cooking class. Cook and taste organic vegetables provided by Gary Brever from Ploughshare Farm. Vegetables may include bokchoi, arugula, kale, scallions, green garlic, and radishes with homemade bread provided by Trotter’s Café. RSVP to Carolyn Enestvedt by email carolyn.e@usfamily.net or phone 651-645-1996.
When: Thursday, June 14 (TONIGHT!)
Where: St. Mark's cafeteria, 1983 Dayton Avenue, Saint Paul
Time: 6:30-8:30 P.M .
- Pea Pick
When: Saturday, June 23
Come pick and snack on peas and enjoy the beauty of spring on your farm. This event will start around 11 am and go until 3pm.
- Fall Festival
When: Saturday, September 29
This is a full day event. Early on in the day there will be a work party. In previous years, members have worked together to help take up mulch, plant garlic, and put the fields to bed for the winter.  There will be a potluck lunch served for the hungry workers throughout the day (everyone who comes is encouraged to bring a dish to share and we will also have a large pot of stew or chili available).

TIPS FOR FIRST-TIMERS
Feeling overwhelmed by so many greens?
1) Chop them up and add the greens to scrambled eggs for a vitamin-enriched breakfast.
2) Add a side salad to your lunch and dinner menus. Check our blog for new dressing recipes.
3) Make a refreshing green smoothie. Combine the greens with your favorite fruits, such as pinapple and banana. For a sweeter smoothie, add more fruit. View this YouTube video to learn how to make a green smoothie: http://youtu.be/eXr8-jru1KE.
4) Share your CSA! Send a bag of greens home with a friend.
5) More great ideas in our CSA guide: http://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/476/CSA_Guide3.pdf  

CHARD           
Regular inclusion of chard in the diet is found to prevent osteoporosis, iron deficiency anemia, vitamin A deficiency, and is believed to protect from cardiovascular diseases and colon and prostate cancers. Use fresh young chard raw in salads. Mature chard leaves and stalks are typically cooked, braised or sautéed; the bitter flavor fades with cooking. However, antioxidant properties of chard are significantly decreased on steaming, frying and boiling.

Did you know?
• Chard is one of the excellent vegetable sources for vitamin-K. Adequate vitamin-K levels in the diet helps limit neuronal damage in the brain; thus, chard has an established role in the treatment of patients suffering from Alzheimer's disease.

Storage:
Wrap unwashed chard in a damp towel or store in a plastic bag and keep in the crisper drawer. It's best used fresh if you can use it, but will keep for several days if kept moist and refrigerated.

Chard also can be stored long term in the freezer with some simple preparation. Blanch chopped leaves (place in boiling water) for three minutes then transfer to an ice water bath to stop the cooking. (Be sure to have actual ice cubes floating the water to keep the temp cold.) Drain the leaves, squeeze to remove water and place in an airtight freezer bag.

Prep:
Wash thoroughly before cooking to remove hidden dirt and other grit from the soil.

Cooking tips:
Use chard as you would kale, spinach or other greens. They are great wilted in a large pan with oil or butter and a little garlic. Use as a side dish to your main course. Place silver dollar-sized dollops on your pizza (great with goat cheese!) or other flatbreads. Sprinkle with kosher or sea salt and a squeeze of lemon. Also great in egg bakes and quiches. Add to lasagna and pastas for extra flavor and vitamins. See more great recipes from Farmgirl Susan on our blog.

Recipe:
SWISS CHARD AND ARTICHOKE WHITE PIZZA RECIPE
http://www.farmgirlfare.com/2009/01/swiss-chard-and-artichoke-white-pizza.html

Pizza dough (use your favorite recipe or purchase a pre-made crust)
6 to 8 ounces mozzarella, thinly sliced or shredded

3 Tablespoons olive oil
1 cup finely chopped onion (about 5 ounces)
4 to 6 cloves garlic, minced (Consider using your garlic scapes)
1 bunch Swiss chard (about 12 ounces or 4 cups packed of leaves), leaves and stalks separated and both chopped into small pieces
1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces
1 teaspoon Worcestershire sauce
3/4 cup freshly grated Pecorino Romano or Parmesan cheese

About an hour before you're ready to bake your pizza, place a baking stone (if using) on the lowest rack in the oven and heat to 500 degrees.

Heat olive oil in a 4-quart or larger pot. Add onion and chopped Swiss chard stalks and cook, stirring frequently, until soft, about 6 to 8 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.

Stir Swiss chard leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, about 10 to 12 minutes. Stir in the Worcestershire sauce. Remove pan from heat and let chard mixture cool slightly, and then stir in Pecorino Romano. Alternatively, let the mixture cool completely, mix in cheese, and then refrigerate up to 2 days.

Shape the pizza dough on a piece of unbleached parchment paper, and set it on a pizza peel (or directly on your baking sheet/pizza pan if you aren't using a baking stone). Spread the chard mixture evenly over the dough. Top with mozzarella.

Slide the pizza (parchment and all) onto the baking stone and cook for 12 to 15 minutes, or until the crust is golden and the cheese is starting to brown. Slice and serve, and try not to burn your tongue on the first bite!

BOK CHOI
Bok Choi is an Asian green with flat, dark leafy greens and crisp white stalks. It is low in calories but a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.

Did you know?
• Bok choi contains a good amount of minerals such as calcium, phosphorous, potassium, manganese, iron and magnesium.

Storage:
To clean this vegetable, simply wash each stem and leaf in cool water. To store, wrap loosely in plastic wrap in the fridge.

Cooking tips:
Best prepared by steaming, sauteing or stir-frying, Bok choi makes an excellent addition to any meal. Because the stems are so thick, it often works best to cut them away from the leaves and cook a few minutes longer. For a basic preparation, simply cut the stems and leaves into one-inch pieces. Sautee the stems for a few minutes in oil, adding the leaves once the stems begin to soften. Add the greens, salt and pepper and 1/2 cup of liquid (water, broth, wine or a combination). Cook until the stems are tender, adding more liquid if necessary. For additional flavor add a squeeze of lemon, your favorite vinaigrette, beans, bacon, hard cheese or any ingredient combination that sounds good to you.

Recipe & Video:
STEAMED BABY BOK CHOY WITH ORANGE-AGAVE GLAZE
From Kathy Freston’s Book “The Quantum Wellness Cleanse”  

Makes about 5 servings

Ingredients:
1 1/2 lbs. baby bok choy, washed well
1 tsp. salt
1 ripe oranage
1/4 c. amber agave nectar
1/2 tsp. powdered ginger
1/2 tsp. salt
Salt and pepper to taste

View How-To Instruction Video @ http://youtu.be/t2FKwLDrz0k

GARLIC SCAPES  
Garlic scapes are the curling tops of garlic plants, which are as edible as the garlic bulbs. According to Ethnobotanist James Duke’s seminal book, The Green Pharmacy, garlic is effective for alleviating conditions ranging from high cholesterol and high blood pressure to yeast infections and clotting disorders. It’s the best overall plant for stimulating the immune system, the best anti-clotting herb, one of the best anti-fungals, and potentially useful for preventing heart disease and cancer.

Storage:
Refrigerate as you would scallions/green onions. Wrap in plastic and keep in your crisper drawer. Use while they remain stiff and hold their moisture.

Cooking tips:
Chop or dice raw into green salads or pasta salads. Sauté in place of a garlic clove. Sprinkle chopped scapes onto pizza or anywhere some garlic flavor is desired.

Chopped garlic scapes are dynamite in homemade sausages.

ROMAINE LETTUCE
When looking for foods that will stimulate fat loss, romaine lettuce nutrition facts are just what you want to see: no fat and cholesterol, with a moderate fiber and protein content. Romaine is the classic lettuce of choice for Caesar salads. It matches well with: anchovies, blue cheese, chives, garlic, lemon, olive oil, Parmesan cheese, and pepper.

Did you know?
• The folic acid found in romaine lettuce helps keep blood vessels healthy and clear, which also reduces the risk of heart attacks and stroke.
• The potassium helps lower high blood pressure, which can contribute to heart disease.

Storage:
Keep unwashed lettuces in the crisper drawer of your fridge.

Prep:
Tear off leaves of the lettuce head and rinse in a water bath, allowing grit to fall to the bottom. Dry in a towel or spin dry.

How to use:
• Add a few romaine lettuce leaves to sandwiches for a crunch and an extra dose of fiber.
• Combine romaine lettuce, tomatoes, whole wheat croutons, sliced onion and top with a lemon-lime vinaigrette.
• Combine romaine lettuce, chopped watermelon, kiwi and crumbled feta for a salad.
• Add steak to romaine lettuce salad for entrée salad.
• Instead of taco shells use romaine lettuce leaves for a low calorie alternative.

BIB LETTUCE
This butterhead lettuce has delicate, loose leaves and lots of flavor.  

Storage:
Keep unwashed lettuces in the crisper drawer of your fridge.

Prep:
Tear off leaves of the lettuce head and rinse in a water bath, allowing grit to fall to the bottom. Dry in a towel or spin dry.

How to use:
• Tear lettuces into bite-size pieces and use alone in green salads or with the salad mix greens.
• Use full lettuce leaves under pasta salads or other cool salads.
• Use in place of tortillas for tacos or stir fries.

Recipe:
BIB LETTUCE WITH PECANS & ORANGES    
From Cooks.com
 
2 heads bib lettuce
3/4 c. pecan halves, toasted
2 oranges, peeled & sliced
1/3 c. vinegar
1/2 c. sugar
1 c. vegetable oil
1 tsp. salt
1/2 sm. onion, chopped
1 tsp. dry mustard
2 tbsp. water

Place lettuce, pecans and oranges in salad bowl. Combine other ingredients and put in blender. Chill. Toss just before serving.

OAK LEAF LETTUCE
Oakleaf lettuce has crunchy stems and tender leaves.  There are  red and green varieties.

Storage:
Keep unwashed lettuces in the crisper drawer of your fridge.

Prep:
Tear off leaves of the lettuce head and rinse in a water bath, allowing grit to fall to the bottom. Dry in a towel or spin dry.

How to use:
• Tear lettuces into bite-size pieces and use alone in green salads or with the salad mix greens.
• Use full lettuce leaves under pasta salads or other cool salads.
• Use in place of tortillas for tacos or stir fries.

SALAD MIX
Clean all of your greens in cool water as you would spinach. Greens can be stored in a salad spinner if you have one or wrapped in a clean cloth or paper towel and placed in a plastic bag. Add a paper towel to the plastic bag and it may keep the greens fresh a bit longer. Mixing lettuces with other greens and herbs, as well as cooked or raw vegetables creates interesting textures and flavors. Get creative and discover your favorite salad preparation.

How to use:
Add fresh herbs from Ploughshare or from your own herb garden to liven up your salads. Add greens to your sandwiches, tacos, burritos or omelets. Lightly sauté (keep a close eye, they cook quickly) then add to baked dishes like quiche or lasagna.

CSA GUIDE

A fabulous resource for all of our CSA members is a CSA guide we’ve put together this year. Find it at http://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/476/CSA_Guide3.pdf
Highlights include:
• The Basics of Pick-up
• How Do I Eat All These Vegetables?
• Wasted Food and the Commercial Supply Chain
• Tips on Storage: How to Store Your Produce
• Pantry List

CHECK US OUT ON FACEBOOK
Be sure to “like” us on Facebook so you can keep track of what’s going on at the farm. We share photos and tips on our Facebook page.

FIND MORE RECIPES ON OUR BLOG
Find more recipes and videos with step-by-step instructions each week on our blog. Browse http://www.ploughsharefarm.com/blog.