Friday, July 8, 2011

Badger Rock Farm Veggie Share Newsletter - Week #7

Back when it was raining endlessly, I wondered if there would come a time when the faucet turned off, and the oven turned on. That is indeed what has happened, and it has become interesting keeping everything watered. I've even caught myself hoping for rain...something I couldn't have imagined doing just a few short weeks ago. Funny how things like that work. The great news is that, as long as they stay watered (which, so far, they have), the plants are just loving this warm weather, and they are doing a lot of growing. I am very happy to be able to offer you something besides just leafy greens this week. Enjoy!
Familiar Items: Head Lettuce and Salad Mix.
What's New This Week:
Kale Kale is one of my favorite leafy greens, and it has a reputation for being very good-for-you too. You can steam it by slicing up the leaves and stems, placing them in your steam basket, and steaming for approx 5 minutes (until the leaves take on a bright green hue, you don't want to overcook them). Or, you can saute it. Here is a recipe recommended by the Food Network's Bobby Flay:
Sauteed Kale
¾ pound young kale, stems & leaves coarsely chopped
1 ½ tbsp olive oil
1 clove garlic, finely sliced
¼ cup vegetable stock or water
salt & pepper to taste
1 tbsp red wine vinegar
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar. Serves 2.
Snap Peas I can hardly describe how excited I was to glance over at the pea vines (that have been planted since March) and see that they had become, seemingly overnight, loaded with peas! Finally! My favorite way to eat them is raw, one right after the other :-). Steaming them is my second favorite way to prepare them. Simply place the peas in your steam basket, place over boiling water and steam until they are just tender (but still with a bit of crunch...approx 1 – 1 ½ minutes).

Carrots – The carrots have loved this warm weather, and have done a lot of growing over the past week or so. I am happy to finally be able to include them in your veggie shares this week!
1 bunch carrots, scrubbed and grated
1/2 bunch dill, chopped
3-8 spring onions, chopped
yogurt on it's own or mixed with a bit of sour cream
splash of vinegar
salt & pepper to taste
Mix all ingredients. You can get creative if you like by adding a bit of mustard, a few raisins, a few nuts or some other grated vegetables. Also, you can spice it up by adding vinaigrette or a flavored olive oil instead of the yogurt.

Dill – I know you've gotten a lot of dill in your shares already. This is just enough to use with the carrot recipe, if you'd like.

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