Weekly Share Item List: June 29, 2010

Hello Everyone,

This week there is a possibility of 20 varieties in your share.

Small Share:
Shallot Scapes (last portion for small shareholders)
Walla Walla Onions
Young Garlic
Green Leaf Lettuce
Collard Greens
Kohlrabi (white and purple venus varieties)
English Peas
Italian Parsley
Zoe's Honey (market value: $14.00-no more portions available)

Medium Share:
All of Small Share
Oak Leaf Lettuce
Shingiku
Cilantro

Large Share:
All of Medium Share
Bok Choy Sum
Garlic Scapes
Broccoli Raab
Chinese Snow Broccoli
Chinese Green Beans
Sugar Snap Peas
Yellow Snow Peas
Malabar Spinach
Cipollini Onions
Extra Portion of Collard Greens
Extra Kohlrabi
Extra Walla Walla Onions
Extra Scapes

HAVING A HARD TIME IDENTIFYING WHAT IS IN YOUR SHARE?

CLICK ABOVE TO ENLARGE IMAGE

Weekly Update From David:

RECOMMENDATIONS: David recommends using the kohlrabi in a coleslaw, grilling it or sauteeing it. Also, he is excited to share the Chinese Green Beans with members because he is really proud of the taste, and thinks it is "awesome". Also, he wanted to let everyone know that the texture of the Malabar Spinach is much like a cactus or succulent. Please let me know what you think of this weeks' share at produce@zoegarden.com.

MEMBER TIPS: Marianne recommends this site for ways to use scapes. Alissa recommends this site for directions on freezing portions of your share. Alissa also sent in the following idea for a quiche:

One thing I like to do for breakfast with my share is to make quiche. I pull the leafs off the stems of the greens, then chop the stems and saute them in butter with some of my shallot scapes; onion scapes and young garlic. Then I chop the leafs into small pieces and mix them in to the saute just until wilted. I add 4 eggs per quiche (usually I make three at a time and eat them all week for breakfast) and some cheese. You don't need cream or milk or butter that most quiche recipes call for because the water in the greens is enough to keep it moist. You can pour it into a crust or just into a baking dish without a crust. With a crust, bake at 350 for about 45 minutes. Without a crust it takes less time.

Thank you to Bethesda Renewal Centre and The Kitchen Garden for sharing ideas on how to use our produce!

If you have any particular questions about how to use the items in your share please send me an email at produce@zoegarden.com. Have a safe, and fun Independence Day.


From our garden to your kitchen, happy eating.

Jessica

Simple Ways To Use Your Share

Photo Courtesy of Terry Walters

There are so many advantages to investing your time and money into a CSA. I am sure each of you have a particular reason that resonates most with you. However, there is something very different when you are given particular items instead of picking out what you would like for that week from the market. Combine that with any time constraints and all of a sudden a fridge full of fresh produce is hard to transform into something satisfying. What I try to remember when I am in the middle of my week is that with fresh sustainably grown produce the simpler the better.

So…how can the food we receive in our shares translate to a simple, delicious breakfast, lunch or even food you would eat on a road trip? Here are some ideas.


Dressings and Dips

They are able to complement any fresh green or lightly sautéed green. Combine that with legumes or grains that you have prepared in larger portions, and you have a quick, satisfying meal.

Simple Dressings: Both of these recipes for dressings are from Clean Food by Terry Walters. Compare the ingredients and notice how with only one or two ingredients, such as a different fruit juice, you can have a new dressing.

Apricot Vinaigrette

1 garlic clove, minced
1 small shallot, minced
Juice of 2 Meyer lemons
1⁄4 cup apricot juice
1⁄4 cup balsamic vinegar
1⁄2 cup extra virgin olive oil
1 tablespoon maple mustard
2 tablespoons maple syrup
Pinch of sea salt


Pomegranate Vinaigrette

1 garlic clove, minced
1 shallot, minced
1⁄3 cup pomegranate juice
1⁄2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon zesty honey mustard
Sea salt

Simple Dips: There are so many recipes for dips, but here are a few ideas from Clean Food. Try dipping your radishes, peas or I am even going to try to julienne my baby kohlrabi to create a dish reminscent of cole slaw.

Lemony Artichoke Dip

Green Goddess Dip

Satisfying Breakfast Ideas

photo courtesy of Progressive Pioneer

Green Smoothies: Progressive Pioneer is a wonderful blog to get great ideas forsimple yet delicious recipes. For a variation to this recipe try blending any variety of frozen or fresh fruit with some beet greens, green amaranth leaf, or Buttercrunch lettuce. If you are using fresh fruit you may want to add ice cubes or frozen plain yogurt to achieve the consistency of a smoothie.

Salad for breakfast? Although I do not initially crave it, a fresh salad has always kept me satisfied throughout the morning. Experiment with different greens for your salads. Try beet greens (which are a little sweeter), cranberries, sunflower seeds and a little oil and vinegar. Or mix in a bit of your dandelion greens with some of the Buttercrunch lettuce. Adding any type of legume, nut, seed, or hard boiled egg makes it a little more filling.

Photo Courtesy of The Star

Sautéing for breakfast? In Clean Food by Terry Walters she has a delicious recipe “Bok Choy and Chickpeas with Cashews”. Try using any of the greens we recieve in our share as a substitute for the Bok Choy.

Food On-The-Go

Whether it is a road trip or lunch here are some alternatives to soup, salads and sandwiches.

photo courtesy of Simple Organic

Sushi: If you need something quick and portable for lunch why not put together a sushi roll with some shingiku or finely chopped scapes? Also, instead of sushi rice try using quinoa for extra protein and nutrients.

Summer Rolls: Follow the link for a vegetarian recipe for summer rolls. Terry Walters also has delicious ideas for fresh rolls in her book like "Summer Rolls with Lemon Basil Pesto" or "Pad Thai Summer Rolls with Tamarind Dipping Sauce". My favorite part about her recipes is that her sauces do not use sugar.

Wraps: Create a delicious wrap by spreading cream cheese or any dip onto a tortilla and then adding any combo of fresh lettuce, herbs, greens, and any other favorites you have like  green apple slices, meat, peppers, julienned carrots, etc.

Email me at produce@zoegarden.com with how you use your share when you don't have a lot of time.

Wishing you a quick, nourishing meal when you need one,
 
Jessica
 
What was with all of the mention of Clean Food? Not an intentional plug because there are so many books on the market for cooking with fresh ingredients, but Terry Walters has crafted a book that is rooted in seasonal recipes that offer options without sugar, eggs, dairy, wheat or meat, but are flexible enough to include those items if you choose.

Weekly Share Item List: June 22, 2010 UPDATED

Good Morning,

I have some updates to the share item list.

Only the Large Share includes the following:
Italian Dandelion Greens
Beet Greens
Buttercrunch Lettuce
English Peas

I apologize for any confusion.

All the best,
Jessica

Weekly Share Item List: June 22, 2010

Hello Everyone,

This week we have 22 varieties in our share.

Small Share:
Baby Kohlrabi
Beet Greens
Blue Kale
Broccoli Raab
Buttercrunch Lettuce
Chinese Snow Broccoli
Cilantro
Garlic Scapes
Shallot Scapes
Green Amaranth Leaf
Italian Dandelion Greens
Oak Leaf Lettuce
Cherry Belle Radishes
Red Leaf Lettuce
Red Orach also known as French Spinach
Shingiku
Sugar Snap Peas
Yellow Snow Peas
English Peas
Walla Walla Onions
Winter Savory
Young Garlic

Medium Share:
All of Small Share
Larger Quanities of Everything

Large Share:
All of Medium Share
Larger Quantities of Everything
2 extra baby kohlrabi
1 extra bag: including herbs, yellow snow peas and sugar snap peas.

HAVING A HARD TIME IDENTIFYING WHAT IS IN YOUR SHARE?

CLICK ABOVE TO ENLARGE IMAGE

Weekly Update from David:

SHARE SIZE: This season is starting out slowly because of the prolonged cold weather we had. But it always starts out slower, then builds, then wanes again in October. There will definitely be more variety and quantity soon: like squash, cucumbers, tomatoes, peppers and eggplant. David, the farmer, tries really hard to make sure that over the course of the season, you receive at least 15% more than the value you paid (based on the prices he sells items at the farmer's market).


PHOTO CLARIFICATION: David said the photo on the site (with cherries and berries) that represents a medium share was probably taken sometime in July. This year, the cherry crop, everyone's favorite, should be ready in the middle of July.

QUALITY: Is the quality of your produce satisfactory when you pick it up? Do you like the varieties you are recieiving? Please email us any of your feedback at produce@zoegarden.com.

UPCOMING WEEKS: Possibilities for next week include baby beets, raspberries and mulberries and honey along with greens, herbs, etc.

HONEY: David's honey is raw with no added water. Also, there are many different shades of honey due to the broad range of pollen that the bees are collecting at Zoe Garden. This helps if you use honey for allergies. Also, David promises that his honey is sustainably harvested. This means that David always leaves enough honey for the hives to survive during winter, and he never feeds the bees liquid sugar in order to take more honey.

MEMBER RECIPES: Thank you Harini for sharing the following recipe.

Barley, Kale and Mushroom Soup (adapted from a few different recipes)


1 bunch kale, rough chopped
5-6 crimini mushrooms (or baby bella), sliced
1/2 red onion, chopped into 1/2 inch chunks
3 cloves garlic, minced
1 bay leaf
4 sprigs fresh thyme
1 pinch herbs de provence
1 tbsp olive oil
1 cup barley
1 tbsp of grated parmesan (or parmagiano-reggiano)
plenty of stock (chicken or vegetable) or even just water (the herbs will flavor the soup perfectly even without stock)
salt and pepper

In a large soup pot, heat olive oil over medium high heat. Add onions and garlic, and saute for a few minutes until onions become translucent. Add the mushrooms and saute until the mushrooms lose some liquid and start to brown. Next, add the kale. Stir for 1-2 minutes. Add generous amounts of stock/water - about 1.5 inches above the veggies. Rinse the barley in some warm water, drain, and then add the barley to the soup. Add the herbs de provence, bay leaf, salt and pepper, grated parmesan and the thyme leaves. (The thyme stems are woody, so be careful to add only the leaves to the soup.) Bring to a boil. Then cover and simmer on low heat until the barley is tender. (If you use quick-cooking barley, it should be done in about 20 mins or so. Otherwise, it might take up to 45 minutes.) If the liquid evaporates, add more stock. You could make this as thin or dense as you like. If you want less liquid, just simmer for longer so that the liquid evaporates. If you want it soupier, then add more stock and simmer for 5 minutes so that the stock takes the flavor of the herbs and veggies.

Serve with crusty bread. Habanero hot sauce add a great flavor to this soup, if you like heat. Enjoy!


Tomorrow, I will be posting some ideas for how to use your share for breakfasts, lunches, road trips and on-the-go.

From our garden to your kitchen, happy eating.

Jessica

Update: Weekly Share Items for Friday Pick-up

Good Afternoon,

Members who pick-up on Fridays will have a slightly different share. There will be no watercress, but an addition of buttercrunch lettuce. The watercress had gone to seed and therefore David decided to substitute the share with the lettuce. Please feel free to email me with any questions at produce@zoegarden.com.

Enjoy the weekend.

Jessica

Shallot Scapes, Garlic Scapes and Fennel Fronds

ABOVE: The Deliberate Agrarian had this great picture of garlic scapes.

After looking at the produce we were given this week the scapes and fennel are the items I was least familiar with. Therefore, I have included some ways to use them this week as well as a couple ways to preserve the items.

Shallot and Garlic Scapes

A Cooking Life and Big Oven are both blogs that have great examples of how to prepare the scapes while they are fresh.  A Cooking Life details how to grill the garlic scapes much as you would grill asparagus. Big Oven gives a recipe for a frittata with scapes. The links will guide you directly to the recipes.

Now, how to preserve all of the extra.

ABOVE: The Deliberate Agrarian gives a great account of how they pickled their garlic scapes.

Pickling Scapes: The following excerpt is from The Deliberate Agrarian.

The recipe we use for making pickled scapes is the Dilly Beans recipe found in the Ball Blue Book. Marlene’s copy of this book is missing the cover, the pages are food-stained, and she has written notes all through. That gives you an idea of how much she uses the book.

Here is the Dilly Beans recipe:

2 pounds green beans

1/4 cup canning salt

2-1/2 cups vinegar

2-1/2 cups water

1 teaspoon cayenne pepper, divided

4 cloves garlic, divided

4 heads dill, divided

Trim ends off green beans. Combine salt, vinegar and water in a large saucepot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4” headspace. Add 1/4 teaspoon cayenne pepper, 1 clove garlic, and 1 head dill to each pint. Ladle hot liquid over beans, leaving ¼” headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner. Yield: about four pints.

We modified the recipe a bit. For example, we left out the garlic cloves. And since our dill is not yet ready to use, we put a tsp of dill seed in each pint jar.

ABOVE:  Garlic Scape Pesto from the blog In The Kitchen And On The Road With Dorie. 

GARLIC SCAPE AND ALMOND PESTO
In The Kitchen And On The Road With Dorie


Makes about 1 cup

10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.

Fennel

ABOVE: Penne with Fennel Pesto from the blog Recipe Interrupted

Penne with Fennel Pesto
Recipe Interrupted

Makes 4 servings, plus leftover pesto

Preparation time: 30 minutes

1/3 cup pistachios, toasted
2-3 cloves garlic, peeled and roughly chopped
1 ounce (about ½ cup) freshly grated Parmesan
1 teaspoon salt, plus more for pasta water
Ground black pepper, to taste
2 cups fennel fronds (usually from 2 fennel bulbs)
optional: 4-5 mint leaves, torn
about ½ cup extra virgin olive oil
juice of ½ lemon, or to taste
1 pound penne pasta
1 cup frozen peas


1.Put the pistachios, garlic, cheese, salt, and pepper in a food processor. Pulse a few times to grind slightly.

2.Add fennel and mint, if using, to the food processor. With the motor running, drizzle in the olive oil until the mixture is reduced to a paste and has a spreadable, but not greasy consistency. Taste and add salt if necessary. Squeeze in a little bit of lemon juice to taste.

3.Bring a large pot of water to a boil. Salt the water generously and cook the pasta until al dente.

4.While the pasta is cooking, set up a colander in the sink and put the frozen peas in it. (If you have fresh peas, by all means use them. You can add them to the boiling water in the last few minutes of cooking the pasta.)

5.When the pasta is done, drain the pasta in the colander. Return the pasta, along with the peas, into the pot. Stir in the pesto until pasta is lightly coated and flavorful. Squeeze in a little lemon juice, to taste.

6.Serve hot or at room temperature.


Fennel Infused OilFrom the blog Chowhound

To make the oil, faintly warm olive oil with fennel fronds, a cut up lemon, a pinch of chili flakes, and crushed whole garlic cloves. Let it meld together for an hour or so, then strain. Season with salt and pepper, use as a drizzle on the cooked fish as well as on the onion/fennel bed you roast the fish on. Keep the rest in the fridge to use again.

Please let me know what you think of these recipes. Don't forget that you can freeze the pesto for meals in later months. I think I will try the fennel pesto with penne since I'll be able to use up the rest of the mint from last week's share.

Here is to a satisfying meal on a cold, blustery night.

Jessica

CSA Member Recipes

Good Afternoon All,

As promised I am posting recipes that members have sent in. Thank you An, Harini and Cherie for sharing. If anyone has a chance to try these please let us know what you think.

Above: This picture comes from a blog called Eat Clean. Live Well.

It has a fantastic selection of simple seasonal recipes.

Onion Scapes

Here is a recipe that I tried and loved, I found the scapes to be much less intense than if you used an onion and they gave a delicious crunch-An

Lemon Grass Chicken with caramelized Onion Scapes

2 chicken breasts (bones and skin removed), cut into one inch cubes

2 tbs vegetable oil (any neutral oil will do)

2 tbs granulated sugar (I prefer raw cane sugar or brown sugar)

5 tbs fish sauce (the more the better! 3 Crab Fish Sauce is an excellent milder brand if you can find it)

2 large Onion Scapes, chopped into 1/4 inch rings.

1 stalk of lemongrass, cut chopped finely (discard tough woody top half of the stalk)

3 Thai chile peppers or 1 jalapeño to taste

1 tbs turmeric or Vietnamese curry powder

3 tbs of crushed black peppercorns

1 scallion or garnish

Preparation:

In a large mixing bowl, combine the chicken with the fish sauce, black pepper, and 1 tbs of the sugar.

In small pot over medium-low heat, add 2 tbs of vegetable oil and the remaining 1 tbs of sugar. Once the mixture has become dark and thick about 1 minute, add the onion scapes and stir for about 20 seconds to caramelize the scapes. Remove and set aside.

Heat a wok (or skillet) over medium-high heat and add the chicken. Now, add the mixture from the small pot (caramelized onion scapes) and stir fry.

After stir frying for about 4 minutes add the lemon grass, chile peppers, and turmeric. Stir fry until the chicken is fully cooked (chicken should be browned yet tender and juicy on the inside).

Garnish with chopped scallion and serve with steamed rice.

I just created this really awesome recipe with the onion scapes I received! First, you chop the onion scapes into small chunks. In a large heavy bottomed saucepan, melt a dab of butter over medium-high heat. Add the chopped onion scapes. Sprinkle some white sugar and brown sugar (a few tablespoons - enough to help caramelize the onion scapes). Saute for a few minutes until the onion scapes shrink and get tender. Add a spoon of extra hot chili powder (this can be found at any Indian grocery store or you could just grind crushed red pepper flakes or even just use crushed red pepper flakes) or as much heat as you can handle. Add salt and black pepper to taste. Fold everything together into the onion scapes and continue to saute for a few minutes. Then add 1-2 tablespoons of balsamic vinegar to deglaze the pan. Saute for a few more minutes until the scapes are mostly tender.

I hope you try it! It is a sweet and spicy way to enjoy this vegetable!-Harini

Spearmint

Spearmint Dressing

 I used the spearmint to make this great dressing to go with oven-roasted asparagus.-Harini

1 garlic clove

1 large spring of mint (or about 10-15 mint leaves)

1 tbsp of lemon juice

1/2 tsp of lemon zest

1 tbsp of olive oil

salt

pepper

Preparation:

Mix everything together and spoon over grilled or roasted asparagus. The freshness of the mint and brightness of the lemon work really well with the nuttiness of asparagus.

Cherie blogs every week about how she prepares the produce she receives in her share. Please take a look at her blog for a great variety of recipes.

Thank you again, and if anyone has a recipe to share please comment on the post or email me at produce@zoegarden.com.

Weekly Share Items List-June 15, 2010

Small Share:

• Shallot Scapes
• Garlic Scapes
• Young Garlic
• Leeks
• Tarragon
• English Thyme
• Yellow Snow Peas
• Sugar Snap Peas
• Deer Tongue Lettuce
• Red Boar Kale
• Collard Greens
• Watercress

Medium Share:

• All of Small Share
• Oak Leaf Lettuce
• Red Leaf Lettuce

Large Share:

• All of Medium Share
• Buttercrunch Lettuce
• Red Russian Kale
• Shingiku
• Mustard Greens

HAVING A HARD TIME IDENTIFYING WHAT IS IN YOUR SHARE?
 CLICK ABOVE TO ENLARGE IMAGE.

Weekly Update from David:

PREVIEW: The Yellow Snap Peas and Sugar Snap Peas that were included in our shares this week are just a small preview of what is to come.

WASH BEFORE ENJOYING: The rain storms from last week splashed dirt up onto the leaves so make sure to wash each item well before enjoying. The items are left unwashed when packaged in order to preserve the freshness.

NOTES ON QUALITY: All of your items are picked the day they are packaged around 10:00 a.m. The wilting you are seeing in the lettuce is from the wind that we have experienced these past few days. Click for some tips on keeping lettuce fresh.

NEW PICKUP LOCATIONS:  We are so grateful to Real Foods Market for allowing CSA members to pick up their weekly shares at the following locations.

Orem Location
420 West 800 North
Orem, UT 84057
Zoe Garden CSA Pickup: Tuesdays from 5-7p.m.

Heber Location
475 West 910 South
Heber City, UT 84032
Zoe Garden CSA Pickup: Wednesdays from 5-7p.m.

Lastly, I would like to introduce myself. My name is Jessica and I will be taking over the blog for Alissa. I am excited to be a part of the Zoe Garden CSA and hope that you will enjoy the produce you recieve even more by having our blog as a resource. Please send any questions or comments to my email produce@zoegarden.com. To contact Alissa with any billing or other miscellaneous questions please email zoe@zoegarden.com.

 

Tomorrow, I will be posting some recipes sent in by CSA members, give more detailed information about some of the different items and offer ideas for simple recipes including this week's share ingredients.

 

From our garden to your kitchen, happy eating.

 

Jessica

 

 

Shungiku: best wrapping leaf ever!

I'm SO excited, I have to tell you how tasty my meal was tonight - thanks to Shungiku leaves.  They're the PERFECT leaf for wrapping other food because:

1. They're not brittle, so they won't crack - and they roll really nicely
2. They're thick and sturdy enough to keep food from poking through
3. Their flavor is really tasty, but subtle - so it doesn't over-power whatever you put inside

My husband and I rotisseried a duck tonight.  We mixed the duck meat and skin with some mango chutney, then laid the mixture plus chopped Onion Scapes inside Shungiku leaves and rolled.  Magnificent! (if I do say so myself : )  Then I put the duck carcass inside the crock pot with water, onion scape, herbs from my share (English Thyme & Tarragon) plus ginger and lemon.  It will make a beautiful stock while I sleep - and tomorrow, I'll throw some of the other greens from my share in the stock to make a tasty soup.  Yum, yum, yum.  Lovin' my share!

Watercress: Don't throw out those stems and flowers

I called David to ask about the yellow leaves on the bottom of the watercress stems.  He said they're yellow because the top leaves block the sunlight.  You can remove the yellow leaves, but keep ALL of the stems.  They're actually the tastiest part - and very nutritious.  Most restaurants also ask for the watercress flowers because it provides a pretty addition to a salad.  So make sure you use those tasty bites too : )

Bag Dried Herbs

If you  can't use all your herbs fresh, don't worry.  You can dry them easily at home.  Here's a quick method for drying herbs in a paper bag, taken from budget101.com

Bag Drying Herbs

Wash herbs by swishing the branches through cold water, holding by stem ends. Shake off excess water and lay on towels until moisture has evaporated (1 to 3 hours). Wet herbs will mold while drying.

Bundle 6 to 8 stem ends together and secure with string or rubber band. Enclose branches upside down in a large paper bag. Gather the bag around the stems and tie. Using a pencil or knife, punch about 10 holes all around the bag for air circulation. Label and date each bag. Suspend in an airy place for two to three weeks. Herbs will be crispy when dry. The bag protects herbs from dust and other pollutants during the drying process.

Recipes: Spearmint

Here's a bunch of links to great threads on Chowhound.com on the many uses of Spearmint:

• iced tea
• mojitos
• fruit salad
• grilled seafood
• homemade ice cream
• sauteed with squash or zucchini
• mixed w/ Apple Cider vinegar and sugar and served w/ lamb

Recipes: Tarragon

 

A great use for your extra herbs is to make flavored oils and vinegars.  Here's one for Tarragon Vinegar

Recipes: English Thyme

Excerpted from "The Garden Pages" blog.

"In the kitchen thyme can be used either fresh or dried.  It goes well with poultry and eggs and adds rich flavor to soups and stews.  Thyme also has a long history in the medicine cabinet.  It has carminative, antiseptic and expectorant properties. It has been used as a tea for respiratory problems and gastrointestinal  

The lore of thyme is also rich.  It was used in Greece to give courage and energize the sprit.  To say another "smelled of thyme" was a rich compliment.  Thyme was burned whole as an incense to cleanse and purify temples.  Sleeping with a bit of thyme under your pillow is said to prevent nightmares.  Thyme is said to be a favorite plant of elves and fairies.  I too am enchanted by thyme.  Try some an you will be too."

Recipes: Onion Scape

This photo found on the blog: My Urban Homestead: Producing Food on a City Lot.  From an article called The Greens of Spring: Scapes. Very interesting blog.  There are some great, simple recipes there too.

Recipes: Shungiku

Shungiku Salad with Sesame Soy Dressing

Shungiku Photo Correction

There are different varieties of Shungiku or edible Chrysanthemum.  After David described the leaf, I thought I grabbed the correct photo. But then I got my share yesterday and realized I posted a photo of the wrong variety.  Here's what the variety in your share looks like:

(I'm realizing the limitations of me trying to manage the recipe and descriptions on Tuesday before receiving my share on Wednesday. I'll have to work something out with David to send me photos on Monday so I can prepare.  Sorry, we're still working out all the kinks in the system.)

Parsnip Fiasco - Our Apologies

I got my share yesterday and was so looking forward to cooking the tender,  young parsnips - only to find they were woody!  If you've tried to eat them, I'm sure you know what I mean.  So I called David this morning to alert him to the problem.  He'd been delivering the parsnips to restaurants for weeks - and no one said anything to him.  So he ran to the field to check.  Sure enough.  All 10 rows of 200 feet are woody.
So he immediately called the restaurant to apologize and ask if theirs were woody too.  They said, "Yes, they started to get woody last week, so we stopped serving them roasted.  But we love using them for soups.  Nothing beats the sweet flavor of a young parsnip!  The soft flesh on the outside falls off into the soup and the woody part continues to flavor.  We just take them out before serving the soup."
The restaurant said you CAN steam them and eat the outside flesh that is soft - but it seems like a lot of trouble to me.  Adding to a soup sounds easier.
David and I agreed that there needs to be more quality control before the shares go out.  We don't want our subscribers to have the frustrating experience I had last night - which is to scratch my head and spend an hour trying to follow one of the roasting recipes I posted - only to find they were inedible that way!  Our sincere apologies for any inconvenience this has caused you.
In David's defense, he never imagined this could happen in a week's time, so he didn't think to check them.  He's calling the Utah State Department of Agriculture to help shed some light - because he's grown lots of parsnips and never had this happen.
David wants to make it up to all the subscribers by offering some extra berries when they are ripe.
Again, our sincere apologies for any inconvenience this has caused.  Thanks for your understanding and support.

Recipes: Watercress

A whole website dedicated to watercress, with 63 recipes!  Thanks member Sadie for this awesome find!

Recipes: Young Parsnips

After speaking with David, I discovered that Young Parsnips are a big draw in the high-end restaurant community.  In fact, they usually want only the young parsnips and not the mature ones because of the delicate flavor, even though the price per pound is so much more. Serving carrots and young parsnips together is a popular vegetable side.  Here are a few Young Parsnip recipes:
Whisky-Glazed Carrots and Young Parsnips
Orange & Rosemary Roasted Young Parsnips
Notes on Preparing and Cooking Parsnips
Key Parsnip Facts and 5 different recipes from Delia online

Recipes: Onion Scape

This one is from member: Alisa.  Thanks Alisa.
"I found this recipe using onion scapes and will give it try:"
8 chicken thighs, preferaby organic. (You can use 4 leg quarters and divide them into thighs and drumsticks.)
4 cloves garlic.
2 preserved lemons
1 teaspoon salt
1/4 cup good extra virgin olive oil
15-20 scapes, depending on size.

Use garlic, onion, or a mixture. Clean and cut into 1″ lengths.

Preheat the oven to 400 degrees.

Chop the garlic cloves. remove the pulp from the preserved lemons, rinse the rind, and chop it into pieces about the size of matchheads. Make a paste of the garlic, salt, and preserved lemon rind and rub it into the chicken.

In a 9X13″ roasting pan, toss the scapes with the olive oil, and set the seasoning-rubbed chicken thighs on top in a single layer and ad half a cup of water to the pan. Roast at 400 degrees until the thighs are cooked and beautifully bronzed on top, usually about 40 minutes. Test the chicken for doneness.

Serve with plain cooked bulgur, putting a thigh or two and a spoonful of scapes and juices on top of each serving of bulgur. Very easy and delicious, and healthy too. You can use rice, but a nutty grain (such as bulgar) tastes better with the preserved lemons.

Recipes: Onion Scape

David says: Sautee or stir fry (eat like a vegetable).
Members, please post your comments and recipes as you discover how to use the items in your share.

Recipes: Watercress

David says: Remove the leaves from the stems.  Use the leaves in a salad.  But don't throw out those stems!  They're great in soups or cooked with olive oil and butter.

Recipes: Goji Berry Greens

Here's a photo from VeggieGardeningTips.com

The following excerpt is taken from OrganicGojiFarm.com

It is likely that Goji berries or their leaves were used as an herb source for early teas; Goji berry fruits or leaves for tea are perhaps the most popular beverage in Tibet and China. Gou qi leaves are usually sold in Chinese grocery market as vegetables. The fresh leaves can be used like other vegetables in soup for instance.
Goji leaf has a wide range of incredible health-care functions. Goji leaf mainly contains lycine, carotene, antiscorbutic vitamin and linoleic acid, glutamic acid, methionine, taurine and over 10 kinds of human needed aminophenols: Ca, Fe, Zn, Se, Vitamin B1, B2, and C.

David says: remove the leaves from the stems.  The stems aren't great to eat, so just use the leaves in soups or salads.  I think I'm going to try making tea with them.

Recipes: Shungiku

 

Here's a recipe on Flavor Hub.  Even though the recipe says to remove the stems, it looks like the stems are included in the photo.  And David says to use the stems for stir frying or steaming.  Leaves can be used for salads - or to include in the stir fry or steaming.

What's in Your Share this week

The volume and variety this week is smaller than normal because everything is just starting to come on.  We will make up for it in weeks to come as everything starts to ripen.  Nice way to ease into processing your shares though ; )  I know it takes me a while to figure out a system to make sure everything gets either eaten, dried, canned or frozen.  But then, I have a large share : )


Small:

• onion scape
• Chinese buttercrunch lettuce
• young garlic
• leeks
• watercress
• goji berry greens
• tarragon
• spearmint
• young parsnips

Medium:
Larger quantities of everything that's in the small share, plus

• oriental lettuce
• shungiku (edible chrysanthemum greens)
• Chinese broccoli

Large:
Larger quantities of everything that's in the medium share plus

• deer tongue lettuce
• collard greens
• red boar kale
• oak leaf lettuce
• english thyme
• oregano

Recipes and uses coming in the next posts

Provo/Utah County drop-off confirmed

Anyone who signed up for a Provo or Utah County drop-off will be picking up their shares at the home of Joseph Price:
1350 N 900 E, Provo, 84604
801-604-9724
Tuesdays from 5-8pm

Please read the first drop-off post (2 posts ago) for important reminders.  Thanks!

Sandy drop point confirmed

Sandy drop is on Tuesdays from 3-8pm
Location: 796 Silver Sage Drive, 84094, 801-916-7597

Please read the previous drop-point post for special notes and reminders.  Thanks!

Drop Info for Layton, Ogden, Sugar House, SLC, Park City & Heber

The following drop locations and times are confirmed.  Enjoy your first shares on Tues June 8, Wed June 9 and Friday June 11.  If you don't remember which drop location you signed up for (oops), then write zoe@zoegarden.com

TUESDAYS:
Layton: At the Farm, 1700 N Fort Lane, 801-721-8238, from 3-8pm
Ogden: Beehive Cheese, 2440 E 6600 S, 801-540-1507, from 3-5pm
Sugar House: Marianne Madsen, 2681 South 1900 East, near Cactus and Tropicals, 801-487-4489, from 3-8pm

WEDNESDAYS:
Park City: Recycle Utah, 1951 Woodbine Way, from 3-5pm indoors.  After 5pm boxes go outside
Heber: Balance Wellness Center, 245 West 100 South, 435-654-2532, 5:15pm.  Some weeks, your box could arrive at Balance as early as 4pm.  If you'd like to get a text on your phone each week the moment the boxes are delivered, please email zoe@zoegarden.com with your cell number.  Include subject line: "Heber Early Text"

FRIDAYS:
SLC: Jewish Community Center, 2 North Medical Drive, from 3-6pm preferred, 8pm latest

Things to remember:

1. The earlier you pick up your box the better condition you'll find your produce.  It's picked ripe and fresh. As it sits in the heat, nature does it's decomposition thing.  
2. Please remember to bring your boxes back each week!  Thank you : )
3. If there are any problems with your box, please call the farm: 801-721-8238.  The drop-hosts should only be called if there is an issue with you getting there on time.  But please know that the hosts are given instructions to donate or keep your box if it's not picked up in time.

We are diligently working to confirm the other drop locations.  Your patience is appreciated : )
Happy Eating!

Recipes: Asparagus, Eggplant & Leeks

These were sent in by member Cherie Ward who has her own "Herbivore Meals" blog with recipes and food preparation tips.
Asparagus & Eggplant recipes
What to Eat when you are Ill (recipe with Leeks).

Your Response needed please

I tried sending out a bulk email to notify folks of the season start date in case there were a few people that weren't following the blog.  It looks like it didn't make it through because it got classified as spam before it even went out.  Please pop me an email to zoe@zoegarden.com to let me know you are relying on our blog or Facebook page for your updates.  In the subject line, please type, "I'm following"  That way, I'll know that whomever I don't hear from, I'll have to make a special call or email.  Thanks for your help in this matter.  Remember, ALL important information will be posted here, so no one has to worry about spam filtering or missing important updates.