Elizabeth A.S. Brooke

Crafting, traveling and everything in between.


2 Comments

2nd CSA bunch

We got our second CSA box today. Looks like we’ll be eating a lot of salads this coming week. 🙂

The box included spinach, arugula, lettuces, garlic and parsley.

Sara with Groundswell Farm shared a recipe for this week too:

Chimmichuri
This is an Argentinian dip/sauce/spread that’s a lot like pesto. — Sara Fennell


Parsley
Olive oil
Salt
Garlic
Lemon juice (optional)
Pepper (optional)

Mix all ingredients in a food processor until smooth. If you like a strong garlic flavor use a couple of cloves (or green garlic). Serve at room temperature.
___________________________________________
Sara also told the CSA subscribers about Weathertop Farm in Floyd. The farm sells pastured chickens, turkeys, pigs, rabbits and eggs. The farm’s website says it doesn’t use antibiotics or hormones and the pasture is pesticide-, herbicide- and synthetic fertilizer-free.

I’m talking with Chris about buying chickens from them now. I’m glad there’s a source for hormone free chickens in the area. I’ve been able to find hormone-free beef and pork at the farmer’s market and Yoder’s Farm Market (my favorite!).


Kale and potatoes

Here’s what I did with some of the kale, oregano and green onions from Groundswell Farm Friday night.

Kale and potatoes


Olive oil
sliced potatoes, about 3 medium
2 garlic cloves, minced, or comparable garlic powder
2-3 green onions, snipped
4 sprigs of oregano
1 tsp. of nutmeg
handful of kale
salt and pepper

1. Warm olive oil (maybe 2 tbsp.) a large skillet with a lid on medium-high heat. Add the sliced potatoes and cover with a lid.

2. Once the potatoes are soft, add garlic, nutmeg, oregano and green onions. Cook for a couple of minutes.

3. Add kale a little at a time until wilted. Then add salt and pepper to taste and serve.

I added the nutmeg because I’ve used it in a recipe for colcannon that used kale and it was a great complement. Use more or less if you wish.

Note: When I create dishes I rarely measure. I just go by looks and taste. Enjoy!


CSA Update — The Haul

Update 2: Sara is quick in response! I sent her an email and, in fact, what I have labeled as kale below is actually raab. The kale is in the second photo. I’ve corrected my mistakes with strikethroughs. 🙂


Update: I may have the kale and broccoli raab switched around. I’m not sure. Anyone know?

Sara already warned us that this week’s box would be small. But here’s what we got:

(Left to right) Kale Broccoli raab and oregano.
(Left to right) Green onions, lovage and broccoli raab kale.
I can’t wait to try these out. Sara, as promised, did give us some recipes to help us navigate new veggies — broccoli and broccoli rabe on bruschetta and carrot salad with parsley, lovage and mint. Two more recipes were included though we didn’t receive any of the ingredients — beets and their greens with marjoram and pine nuts and hot roasted cauliflower.
I’ll probably dry some of the oregano for future use since we already have fresh oregano of our own in our garden. It’s coming back beautifully.
If we don’t think we can eat all the kale I’ll freeze some of it.
I think we can eat all the onions, but I’m not sure what to do with the lovage. I may have to dry some of it too to make it last until I can figure out how and where to use it.


CSA bounty

This year, we’re participating in our first ever CSA — community supported agriculture. And today is the first box of the year. So excited!


Here’s what we’re going to get today — Broccoli raab, kale, oregano, lovage and green onions.


We’re splitting a share with another couple so we’ll only get a box every other week. Which is fine. I heard each week is loaded with goodies, which would be too much for just two people (although I could freeze or can most of them).


Splitting the share also helps out the pocket book. I wasn’t looking forward to paying $480 in just a couple of months. The farmer was willing to work it out with us so we could spread the payments out. But we split the share, cutting the cost to $240 so we were able to pay that by the April 1 deadline, which helps the farmers too. (The cost includes a deposit).


The farm is Groundswell Farm in Galax, Va., and is owned by Sara Fennell and Greg Korbler and their two young boys.


A bonus, a friend said both Fennell and Korbler are trained chefs so they’ve promised to share cookbooks, recipes and ideas with the group. That’s good because I don’t know what some of the items planned for this year are. Here’s what we can expect throughout the year (dates and veggies could change):


Summer Session (July 9 – Aug. 27):
basil, beets, broccoli, cabbage, chard, cucumber, dill, eggplant, fennel, lettuce, melons, parsley, peppers, potatoes, snap beans, summer squash, tomatoes
Fall Session (Sept. 10 – Oct. 29):
arugula, beets, chard, kale, leek, lettuce, napa cabbage, parsley, radish, red cabbage, rutabaga, spinach, turnips, winter squash

I can’t wait to try these veggies out and to eat healthier this year!