Tuesday, June 29, 2010

What to Expect: 7/1/10

Welcome to week 4 of our CSA! Summer's kicking into full swing and bringing with it some of our favorite veggies.

Full Shares
Chinese Cabbage , Lettuce , Yellow Squash , Zucchini, Swiss Chard, Beets, Broccoli, Cherries, Mint, Fennel, Garlic Scapes, Oregano, Chives

Half Shares
Chinese Cabbage, Lettuce, Yellow Squash, Zucchini, Beets, Cherries, Mint, Fennel, Garlic Scapes, Oregano

Single Shares
Chinese Cabbage, Lettuce, Yellow Squash, Zucchini, Beets, Cherries, Garlic Scapes, Oregano

Due to availability not all shares will have the exact same contents. All produce this week is certified Organic with the exception of the Broccoli, which is locally and conventionally grown.

Tuesday, June 22, 2010

Easy Sauteed Bok Choy

This week, all shares inlcude one of our favorite veggies: bok choy. This Chinese cabbage is ridiculously healthy and nutritious; one half cup of raw bok choy, which is approximately 56 grams, contains only 10 calories. Additionally, bok choy contains no fat or cholesterol and is a good source of calcium (hear that, nursing moms?). It is also low in sodium and high in vitamins C and A. And, it's just plain YUMMY. Bok choy is delicious steamed, in soups, raw in salads, or, in our favorite preparation -- a garlicky stir fry.

Sure, this recipe is nothing fancy... but it's fast, easy, and oh so tasty.

1 head bok choy, sliced, both white and green parts
1/3 cup onion
, diced
1/2 tablespoon grated gingerroot

2 cloves garlic, crushed (or more, if you love garlic like we do!)
1 teaspoon olive oil

1/2 teaspoon dark sesame oil
1 teaspoon fish sauce

1 tablespoon rice vinegar
1 1/2 teaspoons sesame seeds
1/4 cup chicken or veggie broth
crushed red pepper flakes (optional)

1. Rinse and drain bok choy and set aside.
2. Sauté onion, garlic and ginger in olive oil and sesame oil until onion is tender.
3. Add remaining ingredients and sauté for about 8 minutes.

That's it. Three steps. Thank us later.

What to Expect: 6/24/10

Week three is here, and a lot of fantastic treats will be making their way into your shares!

Full Shares
Collards, Mint, Sugar Baby Watermelon, Sweet Potatoes, Beets, Shelling Peas, Bok Choy, Lettuce, Turnips, Yellow Squash, Herb (Farm Pick), Scallions, Fennel

Half Shares
Collards, Grape Tomatoes, New Red Potatoes, Beets, Bok Choy, Lettuce, Herb (Farm Pick), Scallions, Green Pointed Cabbage, Yellow Squash

Single Shares
Collards, Sweet Potatoes, Turnip/Radish, Snow Peas, Bok Choy, Lettuce, Herb (Farm Pick), Scallions

P.S. Due to availability shares' contents will vary slightly. Full shares: remember to shell your peas before eating! Single Shares: You are recieving edible podded peas - enjoy the whole pod and inner peas too!

Friday, June 18, 2010


Wondering what exactly to do with that funny looking veggie in your latest CSA share? It's K0hlrabi, and it's delicious.

Kohlrabi came to the United States from Europe. Its name literally means "cabbage-turnip". Kohlrabi can be planted for both spring and fall harvest. It comes in white, actually green, and purple varieties.

Storage: Store kohlrabi with leaves on to maintain freshness. However, they can be stored sans leaves if you are short on space. Either way, store kohlrabi in your refrigerator crisper. Since they are so bulky, it is usually easier to simply use them right away.
Preparation:For recipes, trim off root and top, peel until fibrous layer is removed. You also can use leaves. Larger leaves may need to be boiled for a couple of minutes to remove any bitterness. Kohlrabi can be eaten fresh in sliced, julienned, and grated form, in vegetable platters, salads, and slaws. Alternatively, the roots and greens can be cooked for stews, soups, and gratins.

Here's an awesome recipe that uses the kohlrabi and the yummy summer squash in your CSA shares, courtesy of straightfromthefarm.net. The best part? This is a recipe your kids will go CRAZY for -- they'll be too busy asking for seconds realize that they're eating their veggies!

Kohlrabi & Squash Empanadas
Ingredients: 3 cloves of garlic, finely minced; inch of ginger, peeled and grated; 2 medium kohlrabies, peeled and cut into small cubes; 1 large summer squash, cut into small cubes; 2 large scallions, both white and green parts, finely cut; 1 radish, minced (optional); 1 T. extra virgin olive oil; 1 T. butter; salt and pepper to taste; dash of freshly grated nutmeg; 1 box of pre-made pie crust (or one batch homemade); 1 egg

In a medium skillet, heat oil and butter over medium heat. Add garlic and ginger to brown. Add kohlrabi cubes, a pinch of salt and some pepper. Toss well and cook 3 or 4 minutes until kohlrabi are softening a bit. Add squash cubes and continue to cook for 4 more minutes. Add scallions, radish, nutmeg and another pinch of salt and pepper. Mix well and cook for one minute before removing from heat. Set mixture to this side to cool.

Roll out dough to be a little thinner than pie crust typically is. If you are using pre-made crust from the store, run your rolling pin over it once or twice. Using a cereal bowl or large circular cookie cutter, cut out 6 inch-ish circles from the dough. It should yield about 15, give or take depending on your cutter and dough thickness.

Pre-heat oven to 425F and line a cookie sheet with parchment paper. Prepare egg wash by beating egg with a teaspoon of water and set to the side along with a small bowl of water.
To make the empanadas, spoon one tablespoon of kohlrabi and squash mixture into the center of a circle of dough. (It’s better to have less filling than too much or the empanadas won’t hold together. Feel out the right ratio that allows you to close off the dough without any filling popping out.) Dip your finger in the bowl of water and run it around the outside edge of the dough. Fold dough over the filling to create a half circle. Press down edges. Carefully pick up the dough pocket and pinch edges (see photo) to seal them tightly. A fork can also be used to crimp the edges if you want a less tedious method.

Repeat above process to finish all the empanadas, laying them on the lined cookie sheet when done. With a fork, prick the tops once and brush with egg wash. Bake for 8 minutes and turn over. Bake another 5 to 7 minutes until deep golden brown and flaky. Best served straight from the oven.

Thursday, June 17, 2010

What to Expect: 6/17/10

We're into the second week of our 2010 Summer CSA! Here's what you can expect this week:

Full Shares: Yellow Squash, Sweet Potatoes, Sugar Ann Snow Peas, Green Kale, Red Chard, Bok Choi, Lettuce, Strawberries, Napa Cabbage, Kohlrabi, Spinach, and Herb

Half Shares: Yellow Squash, Sweet Potatoes, Sugar Ann Snow Peas, Green Kale, Bok Choi, Lettuce, Strawberries, Kohlrabi and Herb

Single Shares: Tomatoes, Sugar Ann Snow Peas, Green Kale, Bok Choi, Lettuce, Strawberries, Kohlrabi and Herb

P.S. Due to availability shares' content may vary slightly

Thursday, June 10, 2010

What is it? Kabu

Wondering what that strange purple vegetable is in your CSA? Here's a blurb:

Kabu (turnip)Kabu has been widely grown and consumed in Japan since the 7th century. There are many different varieties with different shapes, sizes and colors, and it's commonly eaten raw, marinated or pickled. The most common variety is much more delicate than the turnips you usually think of: beautifully smooth, white and round, a little larger than the size of golf balls. The light green leaves have jagged edges and can also be pickled or chopped up and enjoyed in salads or cooked in miso soup. The flavor is somewhat similar to daikon, but milder and the texture, softer. The roots are high in vitamin C and iron; the leaves are high in fiber, vitamin A, and calcium.

Per Mamma Licia, Kabu tastes great grilled on the barbecue.

What To Expect: 6/10/10

CGB's Summer CSA is kickin' off today! And for all you shareholders, here's what to expect:

Full Shares: 2 heads of Lettuce, Mizuna, Bok Choi, Broccoli, Scallion, Cherry Tomato, Seedless baby watermelon, Chives, Oregano, Sugar Ann snow peas, Radishes, Potatoes, Zucchini, Beet Greens

Half Shares: Lettuce, Mizuna, Bok Choi, Broccoli, Scallion, Chives, Oregano, Yellow Potatoes, Sweet Potatoes, Radishes, Beets, Sugar Ann snow peas, Pickling Cuke

PS: Due to availability not all shares will have the exact same contents.

Saturday, June 5, 2010

Gettin' Ready for CSA 2010!

CGB's Summer 2010 CSA is kickin' off on Thursday, June 10!

Click here for details. We look forward to seeing you this Thursday!