This week's *projected CSA harvest menu:
Store in the veg drawer in the fridge
French Breakfast Radishes
Store bag in the fridge
Trim roots and tops and store in a bag in the veg drawer
Broccoli * Full Shares Only/ Or if you are not receiving Asparagus
Store in the fridge in a sealed bag
Store in a bag in the veg drawer away from moisture
Yellow Onion ** Full Share Only
Does not need refrigerated
Store Fresh: sealed bag in the fridge
To Dry: see newsletter instructions
Keep in a cool dark place in the bag provided in a cabinet or under the sink
What's new in the Bee Yard: an update from our Beekeeper, Scott Kingsley
"It's been a heck of a two weeks for the bee yard. First of all, the bees that we bought this year and were installed two weekends ago are doing really well, laying up honey and pollen with both queens laying lots of eggs. Our latest log hive is also flourishing, although they have a cranky disposition; both times I worked with them they stung me. The first log hive is calm and never aggressive.
We recently added to our total colony count due to a late afternoon call from a fellow in local Landisburg. Long story short; he had a swarm about twice the size of a rugby ball in a tree they had cut down yesterday. The swarm was about 15 feet in the tree. With a ladder and a potato chip box later, about 98% of the bees were captured. I transferred them into hive body 163 this evening on the farm. Now it's a waiting game to see if they'll stay and if I caught the queen without injury, we should know by the week's end. Total count: two domestic hives, two wild log colonies, and one captured swarm. I'm psyched!"
After the long winter, our bees were in need of some TLC to boost their immune systems. Scott began feeding them our "Magic Bee Syrup" that consisted of sugar, water, honey, and essential oils: lavender, thyme, and peppermint. It seems to have helped! Bees are our biggest allies on the farm. If you have a bee or bug fear – Now is the time to change your views on their purposes!
Baby Arugula is an aromatic peppery salad green loaded with Vitamins A and C. One serving is equivalent to 2 calories. It is very popular in Italian cuisine and grows wild all over Asia and the Mediterranean. Baby arugula makes for a wonderful salad or sandwich topping. You can also cook with it like spinach. The easiest way to introduce the flavor to kids is to mix it into a regular lettuce blend and the mild peppery flavor tastes great with ranch dressing. Arugula is also making its way to a popular pizza topping – raw or baked.
Oregano is usually the first herb to be ready on our farm. It is a hardy perennial that almost becomes invasive. All it needed was a little rainfall, like we so luckily had, and it grew twice its size in a matter of days! Fresh oregano can be added to anything; salads, soups, casseroles, sautéing, etc. If you are looking to dry oregano – simply lay out the herb on a paper towel on a countertop. Spread out and rotate several times so it is able to completely dry. After about 3 days, you can crush and store it in a jar in your cabinet. More herbs to come soon = more flavors to work with all summer.
Broccoli is a special gift to you this week from us. We decided to contact a fellow certified organic farmer to purchase broccoli for our own CSA members as we are in need of items to fill our boxes during this "weird" spring growing season. No worries – this rain changes everything!
Asparagus is a rare and special veggie to see in your share box. This is not an item we are typically able to give to CSA members due to the lack of maturity of our crop. It is really hard to grow and we are beginning to get the hang of things after 37 years! Soon enough, we will be able to officially offer asparagus on our CSA harvest chart.
Spring Veggie Bagel Sandwich
1 / 4 cup cream cheese
1 / 4 teaspoon fresh lime juice
1 / 4 teaspoon balsamic vinaigrette
salt and ground black pepper to taste
1 bagel, sliced in half
3 French breakfast radishes, thinly sliced
1 / 4 cup arugula
3 slices tomato
Mix the cream cheese, lime juice, balsamic vinaigrette, salt, and pepper in a bowl. Spread the mixture evenly over one of the bagel halves. Arrange the radish slices, arugula, and tomato on top of the cream cheese. Sandwich with the remaining bagel half.
Arugula/Portabella Béchamel Sauce with Rice, Quinoa, or Pasta
5 oz. arugula chopped
2 large portabella mushrooms chopped, sauté in 1 /4 cup butter
Add arugula and allow it to wilt
Stir in 1 / 2 tsp. Italian seasoning (1 tsp. minced garlic, 1 / 8 tsp. pepper, 1 / 2 tsp. salt, 1 tsp. fresh minced ginger)
Add 2 cups white sauce and stir
Serve over pasta, rice, or quinoa
Radish Canapés with Fresh Herb
--use fresh dill, cilantro, basil or oregano...
Remove radish tops and scrub the roots clean and allow to drain. Slice each one into about 5 rounds. Slice good hearty bread into 4-5 slices, then into smaller bite-size pieces. Spread each with a generous amount of plain cream cheese. Press a fresh herb sprig onto cream cheese and top each with a radish slice or two or three!! Delicious, simple and country elegant!!!
Stir Fry with Thai Peanut Sauce and Rice Noodles
1 /2 head of cabbage, sliced thin
1 /2 C fresh sliced onion
3 cloves of garlic or 5-10 garlic scapes sliced
1 C sliced carrots
2 C sliced and minced Kale
1 head Broccoli chopped
1 /4 C butter or sesame oil –add more if needed as you are cooking and stirring
1 t salt 1 / 4 t pepper
Optional: dice 1 C uncooked bacon or other desired meat and add to the stir fry.
2 T fresh basil, chopped (add last) and 2 T chopped fresh parsley
Heat oil in large skillet or pot, prepare all vegetables and stir fry on medium high heat until firm-about 10 minutes, more or less following your desired firmness. Stir often. Add salt and pepper and herbs last. Add 1 / 2 C water and 1 / 2 C Thai peanut sauce or other desired sauce. Peanut sauce will have some heat. Stir and remove from heat.
Prepare a package of Thai Rice Noodles and serve with the stir fry vegetables