Wednesday, June 22, 2011

CSA Week 3: Scapes! Scapes! Scapes!

Hola amigos,

Happy Summer Solstice Herbal Turtlers! These long summer days sure are helpful out on the farm. We’re very excited for this week’s box. The garlic scapes are a sure sign that summer is on. This may be one of the most elegant crops on the farm. The bud of the garlic flower emerges and loops into a graceful curl at the top of the garlic plant. And we have to pick it, not only for its beauty and flavor, but also because growing a flower makes the eventual garlic bulbs smaller. (It's also really fun to pick because you can break the stem off quickly with a satisfying snap). Cook them anywhere you'd normally use garlic. We've made really good garlic bread using garlic scapes sauteed in olive oil.

We also included shiitake mushrooms in your box this week. This past Saturday at the Rochester Downtown Farmers Market, Chef Mike Arends of ZZest Restaurant featured our mushrooms in a cooking demonstration for the Healthy Living Fair. We’ve included his recipe for you to try out.

Back at the news desk, Kate and Bryan were interviewed for an article about vendors at the Rochester Farmers Market in this month’s Radish magazine. You can check out the article on our Facebook page. Not our friends on Facebook? Like us!

What’s in your box this week:

- Easter Egg Radishes

- Da Cheong Chae Bok Choi

- Red Russian Kale

- Garlic Scapes

- Baby Spinach

- Chives

- Shiitake Mushrooms!

Here are a few recipes we thought you'd enjoy:

Miso Soup Recipe (

Miso Choice: This time around I used an organic white miso, but I'd encourage you to experiment with a range of misos.

3 ounces dried soba noodles

2 - 4 tablespoons miso paste (to taste)

2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes

a handful of bok choi and/ or spinach, well washed and stems trimmed

small bunch of chives, chopped finely

a small handful of cilantro

a pinch of red pepper flakes

Cook the soba noodles in salted water, drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.

In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. Add the tofu, remove from the heat, and let it sit for just a minute or so.

Split the noodles between two (or three) bowls, and pour the miso broth and tofu over them. Add some greens, chives, cilantro, and red pepper flakes to each bowl and enjoy.

Serves 2 - 3.

Chef Mike Arends’ Lemon Chicken Quinoa Salad

1 Cup Quinoa

2 cups vegetable stock

4 oz skinless chicken breast

4 shiitake mushrooms

2 tbsp olive oil

1 stalk of garlic scapes

2 small radishes

5 spinach leaves

1 lemon

Salt and pepper to taste

Bring 2 cups of vegetable stock to boil, add quinoa. Reduce stock to a simmer and cover for 15 minutes. After removing from heat, allow quinoa to sit 5 minutes uncovered. Then fluff quinoa. Cut radishes into match size sticks. Season raw chicken breast with salt and pepper. Heat 1 tbsp of olive oil on high heat for 2 minutes in sauté pan, and then add chicken breast. Cook both sides, until internal temperature of 165 degrees Fahrenheit. Remove chicken from pan, and let rest for 3 minutes before cutting into. Heat 1 tbsp of olive oil on high for 2 minutes in a sauté pan and then add mushrooms. Season mushrooms with a small amount of salt and pepper. Sauté for 3 minutes and then add spinach leaves. Let spinach leaves wilt for 45 seconds, remove mushrooms and spinach. Assemble ingredients together and finish with juice from the lemon and a garlic scape garnish.

We hope you enjoy the box this week!

Love your farmers,

Bryan Crigler, Kate Foerster, Michael Crigler, Lauren Kohan Crigler

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