CSA Newsletter Week 2

Haying has started at the farm.  We are very lucky to have great neighbours who do our hay for us.  We still have some wet fields which has meant longer drying times but we are more excited about the field we seeded down last year for horse hay.  This has been something we have wanted to do for a long time and it is really nice to finally see hay coming from our fields to feed our girls.

This weeks vegetables are:

Lettuce - If you are not into salad how about trying a lettuce soup?

Chinese/Napa Cabbage - One of my favourite vegetables, it is very versatile and can be used for coleslaw, cabbage rolls and one of my most favourite dishes which I got to enjoy everyday when I worked in South Korea is Kimichi..

We roasted ours this week on the BBQ and finished with a mustard glaze.

Cut the cabbage in half and then quarter.  Brush lightly with olive oil.  For the glaze you will need 3 tbsp of mustard (we used Dijon) 1 tbsp of honey, 1tbsp of extra virgin olive oil, 2 garlic cloves chopped and 2 tbsp of chopped basil.  Mix the glaze ingredients all together.  Place your cabbage quarters on a hot grill/BBQ cook for 5-7 minutes on each side all depends on how charred you like it.  Remove cabbage from the grill brush with the glaze and Enjoy!

Scapes - The season is here and it is a short one, our garlic patch is expanding each year so we are hoping to be able to stretch it out for a little longer each year.  Scapes are your first taste of this years garlic and there are lots of different things you can do with them from pesto to roasting

Kale - As everyone calls it the new super food, this mighty green is amazing eaten raw, made into chips or as one of our members suggested sauteed in a little sesame oil and finish with some sea salt.

Swiss Chard - Can be used as wraps, added to soups, sauteed with garlic scapes as a side dish or one of our favourites is frittata.  My dad use to make a mean sausage and onion frittata so I took the basic idea of this and added chard, garlic, basil, and some left over pork hock sauteed in oil added salt pepper, 8 eggs and then placed under the broiler till cooked!

Kohlrabi - We have found this is another one of those love hate vegetables! Kohlrabi has a great taste and texture to it and can be eaten raw in chunks, grated into salads, made into fries or roasted.

Mizuna - You can make the mustard green pesto with your mizuna.  We have been eating this as if it is going out of fashion!

Spring Turnips
Basil

Spinach

Radish - You can do everything with these from pickling, roasting, eating raw as they aid digestion and I have found this yummy salad recipe with spinach

Mustard Green Bunch - This will be a mixture of mustard leaves and yukina savoy.  This bunch of greens can be eaten raw, added to a stir fry, made into pesto or added to your salads.