2020-csa-week-5-meals

2020-csa-week-5-share

We kept everything watered and growing nicely through the heat. The kids that work for us wilted more than the crops this week. We are grateful to have them help us move the needle on production even through a very hot spring. We are on the cusp with so many crops, waiting for them to size up or ripen just a bit further. We wish we could  coax fruit out of the many of the crops we’ve been caring for since January, but it takes time. We hope you enjoy the variety this week, and make sure you eat the greens of all the crops as well as the roots/bulbs. They’re delicious in their own right. We included some beautiful heads of bibb lettuce, which are really versatile, and are delicious in everything from sandwiches to soup (yes, check out the recipe online!). Thank you for supporting our farm!
radish-salad

Simple Radish and Lettuce Salad with Vinaigrette

Julienne, or chop into coins, 1 bunch of radishes. Rinse and roughly chop 4oz salad mix. Add to a large serving bowl and combine with 1/2 cup sliced almonds. Dress with vinaigrette and serve. 

To make dressing combine 3 tbsp olive oil, 3 tbsp mayonnaise, 2 tbsp sherry (or white wine) vinegar, 1/2 tsp dijon mustard, 1 clove garlic (finely minced) or 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper. Add more mayonnaise if dressing is too tart, though once it's on the salad the flavors are more balanced. 

lettuce-soup_0

Creamy Lettuce Soup

Add 2 tbsp cooking oil to a stockpot over medium high heat. Add 1 diced onion and 2 roughly chopped cloves of garlic. Cook for 5-7 minutes until onions are fragrant. Add 2 diced potatoes, 3/4 tsp coriander, 1 tsp salt, 1/2 tsp pepper and allow to cook for several minutes, stirring frequently. Add 1 quart water or chicken stock, and 1 roughly chopped head of bibb lettuce. Bring to a boil, then reduce heat and allow to simmer for 15 minutes. Once potatoes are tender, remove from heat and allow to cool enough to blend. Add to a blender and cover with a towel, then blend (careful when blending hot liquids!). Return to stockpot and whisk in either 2 tbsp butter or 2 tbsp heavy cream. Serve with grilled sandwiches or crusty bread.  

kale-and-beet-salad

Sauteed Beet and Kale Salad

Shred 1 bunch of beets. Add 2 tbsp cooking oil to a skillet over medium high heat. Add shredded beets and saute for 5-7 minutes until softened and slightly caramelized. Finely chop 1 bunch of mixed kale, then add to a serving bowl and massage greens to tenderize. Toast 1/2 cup walnuts by adding to small skillet over medium heat. Stir frequently for 3-5 minutes until the nuts become fragrant and begin to release their oils. 

Combine kale, sauteed beets, and walnuts in a serving bowl with 2oz crumbled feta cheese, 1 finely chopped shallot, and dress with creamy vinaigrette. 

To make dressing combine 3 tbsp olive oil, 3 tbsp mayonnaise, 2 tbsp sherry (or white wine) vinegar, 1/2 tsp dijon mustard, 1 clove garlic (finely minced) or 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper. Add more mayonnaise if dressing is too tart, though once it's on the salad the flavors are more balanced. 

fennel-frond-and-sausage-pasta-with-parmesan

Fennel Frond and Sausage Pasta with Parmesan

Finely chop all fronds (stems and leaves) of fennel bulbs from 1 inch above bulb. Finely chop 4 cloves of garlic. Cook 1 lb of sweet Italian sausage, crumbled, in a deep skillet over medium high heat. Meanwhile, cook 1 lb of pasta, either spaghetti or bowtie. Once sausage is browned, add fennel, garlic, 1 tsp salt, 1/2 tsp pepper, and cook for an additional 5 minutes. Remove from heat, then add 1/4 cup pasta water, all of the pasta, 1/2 cup of Parmesan cheese, and all of the basil, finely chopped. 

bibb-salad

Fennel and Bibb Lettuce Salad with Creamy Citrus Vinaigrette

Cut baby fennel bulbs crosswise from the base up through 1 inch of the leaf stalks. Then cut pieces in half lengthwise so they are in large strips. 

Roughly chop 1-2 heads of bibb lettuce. Add lettuce and fennel to a large serving bowl and add 1/2 cup sunflower seeds, and 1/2 cup Parmesan cheese. Dress with citrus vinaigrette and serve. 

To prepare vinaigrette combine 1/2 cup orange juice (about the juice of one orange), 2 tbsp lemon juice, 3 tbsp olive oil, 3 tbsp mayonnaise, 3/4 tsp salt, 1/2 tsp ground black pepper. 

Ingredients

The first table shows the ingredients that come in the share. The table after that shows the in ingredients you would need to make the recipes. Click the save pdf, or print buttons for an easy shopping list.

Simple Radish and Lettuce Salad with Vinaigrette Creamy Lettuce Soup Sauteed Beet and Kale Salad Fennel Frond and Sausage Pasta with Parmesan Fennel and Bibb Lettuce Salad with Creamy Citrus Vinaigrette
salad mix 4 oz
bibb lettuce 1 head bibb 1-2 heads
beets 1 bunch
fennel all fronds 2 bulbs
kale 1 bunch
basil 1/3 oz
radishes 1 bunch
Simple Radish and Lettuce Salad with Vinaigrette Creamy Lettuce Soup Sauteed Beet and Kale Salad Fennel Frond and Sausage Pasta with Parmesan Fennel and Bibb Lettuce Salad with Creamy Citrus Vinaigrette
sliced almonds 1/2 cup
olive oil 3 tbsp 2 tbsp 5 tbsp 3 tbsp
mayonnaise 3 tbsp 3 tbsp 3 tbsp
garlic, or garlic powder 1 clove or 1/2 tsp 1 clove or 1/2 tsp 4 cloves
sherry, or white vinegar 2 tbsp 2 tbsp
Dijon mustard 1/2 tsp 1/2 tsp
onion 1 onion
potatoes, russet 2 potatoes
coriander 3/4 tsp
chicken stock 1 quart
butter 2 tbsp (optional)
heavy cream 2 tbsp (optional)
walnuts 1/2 cup
feta cheese 2 oz
shallot 1 shallot
sweet Italian sausage 1 lb
pasta 1 lb
Parmesan cheese 1/2 cup 1/2 cup
orange juice of 1 orange
lemon juice 2 tbsp
sunflower seeds 1/2 cup