August 15th, 2014
Week 11
Here are some of the items you may be
receiving in your delivery this week:
Spinach, Kale, Cucumber, Assorted
Summer Squash, Rutabaga, Royalty Purple and Dragon’s Tongue Beans, Purple Opal
and Genovese Basil and Parsley.
This week at the farm was full of
hard work. Frankly I’m still recovering. From chopping wood, toting plants up
to the field, staking, pruning and then the big one, rolling two round bales
weighing over 800lbs each down and into the barn. Whew.
I had some great questions this week
about the summer squash, mainly about the Patty Pan or Flying Saucer squash.
They are so different it becomes a question of how do I eat it? As with all
summer squash they can be sliced up and eaten raw with a dip or you can sauté
or steam them. Yes, you can eat the skin. You can also grate them and make
zucchini pancakes or zucchini bread.
Also a note about the kale, my family
does not eat the stems. Hold a piece of kale by the base of the stem. With your
other hand lightly pinch the stem and drag your pinched fingers down to the end
of the stem. The leaf should just come right off. I then chop up the leaves and
sauté them.
Another new item this week is Rutabaga.
This looks like a large turnip. Simply slice off the top and bottom, cut the
peel off (only the outside no need to remove the light colored flesh under the
skin. Next dice it up to fry or steam. It’s very yummy with some herb butter.
Herb Butter is also very easy. I’ve
included basil and parsley this week. Finely chop up the herbs you want to use.
Mix them in with some butter or margarine. I sometimes use a little lemon juice
or parmesan cheese too.
Have a great weekend!
If you have any questions or comments
please feel free to contact me. Also if you have any of your own recipes to
share I would love to see them!
Your Farmer,
Amber
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