CSA Harvest #3

Happy Summer Solstice! Well actually this Sunday will be the first day of summer but you wouldn't guess that by taking a look at the farm. Peppers are forming, lots of green tomatoes hang heavy on the vine and the eggplant are flowering foretelling some wonderful harvest ahead! It's about this time where our early spring crops start finishing up (like snow peas) and we start carefully watching the squash, beans, cucumber, melons and corn to make sure we will always have something ready for the CSA shares. That is the most challenging part of coordinating and running a CSA farm. You always have to make sure there will be plenty of variety. We are still learning tricks of the trade and you would think that after completing my 5th year as an organic farmer I might have learned a few shortcuts along the way! Not so!

As we did last year we hope to have at least one farm gathering this season. It will be a potluck where we ask you to bring your favorite CSA dish. We know there are some musicians out there among you so we would love to have some live entertainment (hint hint...)
We will figure out a Saturday that will hopefully work for everyone and post it in the next few weeks.

On to the recipes as it is nearing midnight and we have a busy day tomorrow!

Also FYI~ We have some good friends Brian and Crystal Igarta who will be selling wonderful, fresh, healthy, vegetarian/vegan food during Music on the Halfshell. Look for them vending there. Their business is called Maui Vegetarian... the shumai is delicioso and even a confirmed meat eater like myself is so so satisfied! Brian is one of the head chefs at the Canyonville Christian Academy and is sourcing much of the food from local farms (like Big Lick) Great people to support!


Broccoli with Carmelized Onions

1. 3 tablespoons pine nuts or chopped slivered almonds
2. 2 teaspoons extra-virgin olive oil
3. 1 cup chopped onion
4. 1/4 teaspoon salt, or to taste
5. 4 cups broccoli florets
6. 2 teaspoons balsamic vinegar
7. Freshly ground pepper, to taste

Nutrition Info

Per Serving

• Calories: 100 kcal
• Carbohydrates: 9 g
• Dietary Fiber: 3 g
• Fat: 6 g
• Protein: 4 g
• Sugars: 4 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions

1. Toast pine nuts (or almonds) in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
2. Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes.
3. Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat. Serve immediately.

Yield: 4 servings

3. Still Hungry?

Broccoli's impressive nutritional profile (think folate, vitamins C and A, fiber, phytochemicals) puts it high on the list of foods to eat more of, an inviting task when you toss it with crunchy pine nuts, soft, sweet onions and tangy balsamic vinegar.

Lemon Garlic Broccoli

A lemon garlic broccoli recipe, sauteed in butter.

Ingredients:

• 3 tablespoon butter
• 2 cloves garlic, finely minced
• 3 tablespoons fresh lemon juice
• salt, to taste
• pepper, to taste, optional

Preparation:

Steam broccoli until tender but firm, about 5 to 7 minutes. Heat the butter in a heavy nonstick skillet over medium heat; add the garlic and sauté for 1 minute. Add the cooked broccoli, lemon juice and salt and pepper to taste, cooking briefly to combine.



Easy Collard Greens with Rice

You'll love eating your collard greens if they're spiced and cooked properly. This simple vegetarian and vegan recipe for collard greens adds just a few basic spices to give them a bit of a kick! Collard greens and rice can be served as a vegetable side dish, or, add some sauteed tofu to turn it into an entree. This is also a low-calorie vegetarian meal.

Ingredients:

• 2 cups vegetable broth
• 1 cup white rice
• 1 tbsp vegan margarine (or butter)
  
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 2 cups collard greens, rinsed and chopped
• pepper, to taste
• cayenne pepper (optional)

Preparation:

In a large pot, bring the vegetable broth to a boil. Add the rice, vegan margarine, salt and red pepper flakes.

Add the collard greens and bring to a slow simmer. Cover and allow to cook until rice is soft, about 20 minutes, stirring occasionally. Add a dash of black pepper and more salt and red pepper flakes to taste. For a spicier dish, mix in a 1/4 to 1/2 tsp cayenne pepper before serving.

Makes four servings of collard greens and rice.

Nutritional Information:
Calories: 220
Fat: 3.8 g, 6% daily value
Cholesterol: 0mg
Sodium: 712mg, 30%
Dietary Fiber: 1.4g

Enjoy!!! See you next week! We should have new potatoes/cabbage/bulb onions ready by next week!