Week 5 Boxes!

Hello Turtle Fans,

Happy 4th of July-ish! Hope everyone had an enjoyable and safe weekend. We relished in the long weekend and took advantage of the sunny days to plant basil, beans, peppers, and herbs. We got out to play as well-we went out to Wiscoy Valley for their annual 4th of July potluck. We were glad to see a lot of you there!

The mushrooms have loved the hot and humid weather. The logs in the laying yard are overflowing with shiitakes and our second crop of oyster mushrooms has finally popped up. If you head down to the Farmer’s Market early enough, you may be lucky enough to nab some!
There are a couple of new things in this week’s box: fresh harvested garlic, purple haze baby carrots, and five color silverbeet chard. The fresh harvested garlic can be used the same as cured garlic, it just won’t store for as long. The chard can be used the same as kale, however you can chop up the beautifully colored stalks and sauté them or steam them and eat them like asparagus.

In this week’s box:
Red Russian Kale
Five Color Silverbeet Chard
Fresh Garlic
Purple Haze Baby Carrots
Shiitake Mushrooms
Chives
Oregano

Glazed Carrots
Recipe courtesy Emeril Lagasse

Serves:4 servings
Ingredients
3 cups chopped carrots (about 1-inch pieces)
4 to 5 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons unsalted butter
1 1/4 cups water
Directions
Place all of the ingredients in a 10-inch saute pan and place over high heat. Bring the pan to a boil, and continue to cook the carrots until crisp-tender and the liquid has reduced, about 8 to 10 minutes.
Remove from the heat and set aside until ready to serve.

Garlicky Greens Recipe
(www.101cookbooks.com)
1 large bunch of kale, chard
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes
To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.
Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse - two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.
Serves 2- 3.