Hope everyone enjoyed the the kohlrabi and Japanese salad turnips (and greens!) How amazing was the parsley!
We want to thank our volunteers last week for a job well done! Again, we had new members volunteering and they were great!
This week’s volunteers are Tonya, Judy S., Alice and Cynthia. The HS volunteer is Angelica. The site supervisors are May and Larry.
IMPORTANT: We are now getting your free range pasteurized eggs from an upstate farm through our online vendor Lewis Waite, Just know that Week A & B egg subscribers will pick up at the same time when Lewis Waite delivers on alternate Thursdays. These dates are starting this Thursday, June 30, July 14, July 28, August 11, August 25 and Sept 8. Please note that if you (or your representative) do not pick up on those days, the eggs will be donated to the HS volunteers. We cannot save your eggs.
Lewis Waite extras will be delivered this week. Please pay online, as we don’t handle checks or cash.
This week we welcome Spice Tree Organics – locally made organic spices. We hope you will want to purchase their completely homemade, unusual spice combinations.
Golden Earthworm Farm – This Week in the Shares: Radicchio Sugarloaf Chicory
Red Romaine Lettuce Green Romaine Lettuce Fennel Swiss Chard Zucchini/Summer Squash
See Maggie’s newsletter below for details and recipes.
Clockwise from top right: Green Romaine Lettuce, Red Romaine Lettuce, Fennel, Radicchio, Zucchini OR Summer Squash, Swiss Chard, Sugarloaf Chicory
Volunteers
If you are volunteering this week, it is absolutely essential that you read the volunteer directions below. The directions are slightly different than last year, so even seasoned members need to read!
2016 Volunteer Directions
Even if you are not volunteering this week, it is a good idea to become familiar with them so you understand exactly what’s going on.
We still have 12 volunteer spots not filled and have not gotten commitments from 3 members. Please be sure to sign-up for your volunteer hours if you haven’t already; you should have received an email from VolunteerSpot. Please – it is important that you honor your volunteer commitment; it is part of the cost of CSA membership. You may not bee aware that we are an all-volunteer run organization and we need your to help run the season smoothly. The Core Members are all volunteers – we don’t get paid and we put in many more than the 3 1/2 hours that are required of each member. If the hours are truly a burden, reach out to the Core Team – maybe you have another skill that could fulfill your commitment.
From the Farm’s Newsletter
| A note on chicories…. Last week we harvested escarole, the first of our chicory plantings. The chicory family is a wide and varied group-they can be loose-leafed or tightly-headed, tapered or round, smooth-leaved or frilled. They are also brightly colored, ranging from purest white and pale yellow to bright green or maroon. All members of the chicory family are favored for the bitterness that they all share, unlike lettuces which are chosen for their delicacy.
The chicories’ bite and texture combine nicely with richer ingredients in salads, like nuts, fruits, and sharp cheeses or bacon, smoked salmon, chicken, or ham.
This week we have two more chicories to harvest, radicchio and sugarloaf. Both of these are mildly bitter and their leaves are tender. Try some of the recipes below and you might end up with a chicory addiction just like me!
Radicchio – I like to mix the radicchio and sugarloaf chicory together in salads dressed with lemon juice, olive oil, fresh crushed garlic, shaved parmesan and salt & pepper. Slice the leaves into ribbons – the colors mixed together in the salad bowl are beautiful! My brother-in-law loves to grill the radicchio, which is pretty amazing! Try the recipe below.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to Use: Within 5 days
Sugarloaf Chicory – This is the first year we’ve grown this chicory. The entire head is tender and mildly bitter – you can remove the base and then slice ribbons all the way up the head. Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to Use: Within 5 days
Red Romaine Lettuce – It’s the perfect time of year for dinner salads! With sliced chicken or fish (or roasted veggies) on top, these romaine leaves are sturdy enough to hold up well in heavier salads and dressings. You could also try lettuce wraps!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use:Within 5 days.
Green Romaine Lettuce
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use:Within 5 days.
Fennel – The bulbs are traditionally the part of the fennel used in recipes, but you can use the stems and fronds too. It’s my secret ingredient in minestrone soup. It really adds wonderful flavor to so many recipes. Here are some great recipe ideas from Serious Eats(even for the licorice haters out there!).
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within 5 days.
Swiss Chard – Did you try Grannie’s swiss chard recipe? It’s the one that gets the most requests in our house. My mom also introduced me to swiss chard pesto. (What?! It’s delicious!) Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw Pesto, Cooked When to use: Within 5 days.
Zucchini/Summer Squash – (2-3 pieces depending on size)
We’ve just started harvesting our summer squash and zucchini, so you can expect to receive it in your shares on and off through the summer months. It is extremely versatile – use in soup, throw on the grill, bake some loaves of zucchini bread! Try some of the recipes below. Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days.
STORAGE NOTE
In general, greens should be stored in an airtight plastic bag or container. They “go bad” when they dehydrate, so never put them straight in your fridge. If you find that they have gone “limp”, a tell-tale sigh of dehydration, you can try soaking them in a bowl of cold water for a period of time. Often they will perk right back up again!
Recipes
Grilled (or seared) Radicchio with Garlic, Balsamic & Mozzerella
Shredded Radicchio with Hard-cooked Egg, Walnut Vinaigrette & Breadcrumbs
Simple Fennel with Olive Oil & Parmesan
Fennel, Escarole & White Bean Salad with Gruyere
Balsamic Grilled Radicchio
Sauteed Zucchini with Mint, Basil & Pine Nuts
Bon appetit! xoMaggie
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As a separate program from our CSA, we grow produce for 3 farmers’ markets on Long Island. Our CSA members are often our best customers at the market, so please stop by and say “hello”!
Islip – Saturdays 7am-12am
Port Washington – Saturdays 8am-12pm
Huntington – Sundays 7am-12pm
Click here for maps & directions to the markets.
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