We hope you enjoy the 9th week of your CSA! As always, lots happening on the farm. Bryan made it back from the Boundary Waters despite an unusually high level of bear activity and a Canadian forest fire!
Somehow we found some time to get out and do some mushroom hiking and have had some excellent finds! The other day we stumbled upon a beautiful patch of Chanterelles and a few Boletes as well. Be sure to check The Adventures of Fungiboy page on our website as Bryan will be posting some new entries soon.
Lauren and Michael are off exploring the Midwest this week so anyone interested in coming out to the farm to help out is more than welcome!
WHAT’S IN YOUR BOX THIS WEEK:
Garlic
Green Beans
Beets
Red and/or Savoy Cabbage
Cucumber
Kohlrabi
Summer Squash
Red Russian Kale
RECIPIES WE THOUGHT YOU’D ENJOY:
Buttered Cabbage with Crispy Bacon
(Forgotten Skills of Cooking)
1 lb fresh savoy cabbage
2 tablespoons butter (or more if you like)
Salt and freshly ground pepper
A dab of butter
Remove the tough outer leaves and divide the cabbage into 4. Cut out the stalks and then cut each section into fine shreds across the grain. Put 2 or 3 tablespoons of water into a wide saucepan with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss constantly over high heat, then cover for a few minutes. Toss again and add some more salt, pepper and a dab of butter. Meanwhile, fry 2-3 strips of bacon in a little oil while the cabbage cooks, then cut into pieces and add to the cabbage at the end.
Hot Beets with Cream and Marjoram
(Forgotten Skills of Cooking)
1 ½ lb. beets, cooked
1 tablespoon butter
Sea Salt and Pepper
A sprinkling of sugar
½ cup cream, or more
1 tablespoon marjoram leaves
Peel the beets and chop the flesh into cubes. Melt the butter in a sauté pan. Add the beets and toss. Then add the cream and marjoram and leave to bubble for a few minutes. Season with salt and pepper and a squeeze of lemon juice if necessary. Serve immediately.
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