Scallions

• Scallions AKA green onions are members of the allium family, which makes them related to onions, garlic, shallots, leeks and chives. 

• Green onions have a fresh, oniony flavor that is sweeter and more mellow than raw onions, but slightly spicier than chives.

• The whole plant can be used for stir-frying, sautéing, roasting, and grilling, or as a garnish raw.

• Scallions are a main staple in Mexican, Chinese, and Japanese cuisine. In Mexican cuisine they bring fresh flavor to rice, beans, fish, and cheese and in Japanese and Chinese cuisine they are added to noodle and tofu dishes, hot pots, and stir-fries.

• Best stored in a container or bag in the refrigerator.

RECIPES

15 Minute Miso Soup with Greens and Tofu 

• 4 cups vegetable broth

• 1 sheet nori (dried seaweed // optional // cut into large rectangles // 1 sheet yields 1/4 cup)

• 3-4 Tbsp white miso paste (fermented soy bean paste) with or without bonito (fish flavor, though bonito makes it non vegan-vegetarian-friendly)

• 1/2 cup chopped green chard or other sturdy green

• 1/2 cup chopped green onion

• 1/4 cup firm tofu (cubed)

Place vegetable broth in a medium saucepan and bring to a low simmer. Add nori and simmer for 5-7 minutes. In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump. Set aside. Add green chard, green onion, and tofu to the pot and cook for 5 minutes. Then remove from heat, add miso mixture, and stir to combine. Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh. https://minimalistbaker.com/15-minute-miso-soup-with-greens-and-tofu/

Summer Squash Slaw with Toasted Almonds and Feta 

Pork and Cabbage Dumplings 

(can be made vegetarian, swipe out pork for tofu or add another vegetable like a red pepper)

Sour Cream and Scallion Drop Biscuits  

Ginger Ramen Scallion Noodles 

Pickled Scallion 

Grilled Kielbasa Tocs 

Kimchi and Scallion Pancakes 

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For more information see:

The Encyclopedia of Food

Specialty Produce

Partial Share Group B first pick up this week!

Dear KCSA community,

Yes, we are into our second week of harvest and it is Tuesday and Friday Partial Share Group B’s first pick up this week. A big thank you to all our Full, Box and Partial Share Group A members for helping make the first pick-up/u-pick run safely, smoothly and seamlessly—it was a great success! Let’s keep it up.

As we are still playing catch up at the farm, the shares will look pretty similar again this week. One difference will be the introduction of our cucumbers. First on the share will be the picklers, which you should easily be able to identify as they will be between 4”-5” long and a little knobby. But don’t worry if you don’t have pickling vinegar on hand! We specifically chose these varieties as they are good eating fresh as well. Please see our cucumber blog page for some recipes.

Thanks for saving the carrots Friday workshares!

Baby bluebirds at KCSA. Thanks Marylin!

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WHAT'S IN THE SHARES THIS WEEK!

LETTUCE, KALE, SWISS CHARD, DANDELION, DILL/PARSLEY/CILANTRO, GARLIC SCAPES, BEET GREENS, CUCUMBER, &
ARUGULA /MUSTARD.

U-PICK:
HERBS & STRAWBERRIES

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Kale is the only spring brassica that has not taken too much of a hit during the cold, wet start to the growing season and should be a staple on the share throughout the season. Our radishes and turnips are still a few weeks away and spring broccoli is caput (more planned for fall)! However, our arugula and mustard greens are at that gourmet, tender first cutting stage and one or the other will be on the share this week. We’ll have some sort of cilantro/dill/parsley herb combination this week as we clear out some beds and wait for regrowth.

Nothing else to report this week! Stay safe.

Cheers,

Andrew

Mustards

• Mustard greens are related to kale and collards, but are less bitter and have a more spicy horseradishy taste, like arugula.

• Mustard greens are a good source of calcium, magnesium, folic acid and vitamin K. 

• Depending on the variety, the leaves can be green, red, flat or frizzy!

• If you like the peppery taste it can be eaten raw with your favorite dressing but to offset the heat you might want to sautee or braise them.

• Best stored like all greens, either in a bag or container in the fridge.

RECIPES

Mustard Green Recipe

• ½ cup thinly sliced onions

• 2 cloves garlic, minced

• 1 tablespoon extra virgin olive oil

• 1 pound mustard greens, washed and torn into large pieces

• 2 to 3 tablespoons chicken or vegetable broth

• ¼ teaspoon salt

• ¼ teaspoon pepper

• ¼ teaspoon dark sesame oil

In a large saute pan, saute onions in olive oil over medium heat until they begin to brown and caramelize, about 5 to 10 minutes. Then add minced garlic and cook a minute more until fragrant. Add the mustard greens and broth and cook until the mustard greens are barely wilted. Toss with sesame oil and season with salt and pepper. (https://www.simplyrecipes.com/recipes/mustard_greens/)

Thai Mustard Green Casserole with Coconut Milk

Simple Southern Mustard Greens 

Spicy Mustard Green Pesto

Mustard Greens+Gruyere Quiche with Almond Crust

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For more information see:

The Encyclopedia of Food

Specialty Produce

Cucumbers

• At the KCSA we grow three different kinds of cucumbers, slicing, pickling, and European cucumbers

• Slicing cucumbers are usually 8-9in long with a uniformed green color, thicker skin, and some bumps. Perfect for everyday slicing and eating raw.

• Pickling cucumbers are usually 4-5in long with a blockier warty body and crunchy texture. Picklers are also good eating raw! 

• European cucumbers are usually 12-13in long, with lightly ribbed, beautiful, dark green fruits and are seedless. Delicious and bitter-free. Perfect for slicing and eating raw.

• Cucumbers can be used for a variety of culinary purposes. Juice them, pickle them, add them to stir fries, smoothies, salads, salsa, and vegetable platters. You can even add slices to water for extra hydration! 

• Best way to store cucumbers is in plastic wrap or container in the refrigerator.

RECIPES

Cucumber Salad

• 2 long European cucumbers

• 1 medium onion

• ¼ cup white wine vinegar

• ¼ cup water

• 1 Tbsp sugar (or coconut sugar or sweetener of choice)

• ⅓ cup fresh dill, chopped

• 1 tsp salt

• ½ tsp black pepper

Cut the cucumber in half and then slice them into half moons. Slice the onion in thin stripes. Mix cucumber and onions in a large bowl. Season with salt and pepper. Mix white wine vinegar, water, and sugar in a small bowl. Pour over the cucumbers and onions, and stir well. Sprinkle some freshly chopped dill and stir. If you have time you can season the sliced cucumbers in advance with salt and place them in a colander, sitting in a bowl, in the refrigerator for 30 minutes to drain out excess moisture. (https://www.deliciousmeetshealthy.com/cucumber-salad/)

Chilled Cucumber Soup with Farm Fresh Herbs

Veggie Spring Rolls with Thai Mango Dipping Sauce

Smashed Cucumber Salad with Hot Vinegar

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For more information see:

The Encyclopedia of Food

Specialty Produce

Arugula

• Arugula has vibrant lobed green leaves and tastes fresh and peppery, with notes of nuts and mustard.

• The younger leaves are tender and flavorful and best eaten raw due to their milder flavor, whereas the mature leaves are much more bitter and stronger tasting and are often cooked to moderate their edgy flavor.

• Can be used in salads, pesto, stir fries, as a pizza topper, quiche filler, grilled cheese, and pretty much anything you want to add a peppery kick to!

• The sharp flavor of arugula pairs well with citrus, roasted beets, pears, pine nuts, olives, tomatoes and robust cheeses such as goat, blue and Parmigiano-Reggiano.

• In the Gulf of Naples, on the island of Ischia, arugula is made into a liqueur known as Rucolino. It is said to be lively on the palate and with a pleasingly bitter aftertaste.

• Best stored in the refrigerator in bag or chopped in a container.

RECIPES

Easy Arugula Pesto

• ½ cup walnut pieces (or cashews, almonds, pinenuts)

• 1 garlic clove, minced

• 2 cups packed arugula leaves

• ½ cup freshly grated parmesan cheese

• salt to taste

• 1 cup extra-virgin olive oil

In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down sides of the bowl as needed. Taste and adjust the seasonings (https://www.epicurious.com/recipes/food/views/arugula-pesto-51116200)

Sippin’ Green Gazpacho

Snap Peas and Green Beans with Arugula Mint Pesto

Grilled Cheese with Apple and Arugula   

Quinoa Arugula Salad with Lemon Thyme Dressing

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For more information see:

The Encyclopedia of Food

Specialty Produce

Cilantro

• Cilantro is a green leafy plant that looks very similar to flat leaf parsley but has a very different flavor and can be identified by its strong scent.

• It tastes bright, earthy and pungent, although its pungency is often described as having a “soapy” flavor.

• The root, stem and leaves are edible; so, it is a zero waste plant!

• Cilantro is used widely in many different cuisines but is used more often in Asian, Indian, North African and in Latin American dishes.

• It can be added raw in salads, salsa, chutney, pesto, sauces, dips, and dressings or to any warm dish just before serving.

• Cilantro is Spanish for coriander. Therefore, coriander seeds are in fact cilantro seeds.

• The best way to store cilantro is to put the stems in a glass of water and put a bag over the leaves to keep them fresh. Alternatively, you can blitz a bunch in a food processor, dilute that in water and put into freezer trays to add to dishes at a later date. Cilantro will store for a short period in a bag in the fridge. 

RECIPES 

Green Pico de Gallo

• 8 ounces tomatillos, husks removed, rinsed, cut into ¼ inch pieces

• ¼ medium onion, finely chopped

• 2 jalapenos, seed removed, finely chopped

• 2 garlic cloves, finely grated 

• 3 tbsp fresh lime juice

• 1 tbsp finely chopped cilantro

• 1 tbsp finely chopped mint

• Salt to taste

Toss tomatillo, onion, jalapeños, garlic, lime juice, cilantro, and mint in a small bowl to combine; season with salt. Cover and chill for one hour to allow flavors to come together (https://www.epicurious.com/recipes/food/views/green-pico-de-gallo-salsa)

Cilantro Lime Salmon with Mango Salsa

Zesty Grilled Shrimp Tacos with South of the Border Corn and Cotija Salsa

Curried Lentil, Tomato, Coconut Soup

Creamy Jalapeno Sauce

Thai-Spiced Turkey Burgers

Chipotle-Style Cilantro-Lime Rice

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For more information see:

The Encyclopedia of Food

Specialty Produce

Strawberries

• One of the most highly anticipated U-Pick items on the share, strawberries are always a crowd favorite because of their beautiful red skin and sweet taste. Once you’ve had a freshly picked strawberry, it’s almost impossible to eat store bought strawberries again! 

• Did you know that strawberries are not actually botanically classified as a berry, rather they are the greatly enlarged stem end of the plant's flower.

• Strawberries are a good source of vitamins C, A, and K.

• They can be eaten fresh, sliced, pureed, cooked down into a compote, syrup or glaze and used within ice creams, gelatos, granitas, sorbets and cocktails.

• Strawberries are best eaten fresh in 2-3 days, but can be stored in the refrigerator in a container or frozen for later use.

RECIPES 

Easy Oven Roasted Strawberries 

• 1 pound strawberries, hulled, halved, quartered if large

• 2 tablespoons raw sugar or granulated sugar

Toss strawberries and sugar in a large bowl and let sit until berries start to release their juices, 25–30 minutes. Preheat the oven to 185°F (or the lowest possible setting, which may be 200°F). Spread out berries on a rimmed baking sheet lined with a nonstick baking mat and bake, rotating the baking sheet about every 30 minutes, until the berries are darkened in color and dried out around the edges but still slightly juicy in the center, 3–3 1/2 hours. Let cool on the baking sheet.

https://www.epicurious.com/recipes/food/views/craftsman-and-wolves-oven-dried-strawberries

Strawberry Avocado Pesto Pasta Salad 

The Best Strawberry Shortcakes 

Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta

Jammy Strawberry Galette 

Strawberry and Chamomile Palmona

Strawberry Cucumber Salad with Lemon Cream  

Strawberry Conserve 

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For more information see:

The Encyclopedia of Food

Specialty Produce

First pick up for Full, Box and Group A members!

Dear KCSA community,

That’s right! The harvest season is upon us…where did the time go!? All our Tuesday and Friday Full, Box and Partial Share Group A share members will start their pick up this week. Partial Share Group B will have to wait for one more week before their first pick up!

As a quick reminder here are the cliff notes of our 2020 pick-up protocol:

• All shares will be prepacked and boxed for a quick pick up.

• Members must wear a mask on the farm.

• Only one member per share is allowed to pick up and u-pick.

• Members must bring their own scissors and containers for u-pick.

For those wanting a more a more in-depth rundown, please view your introduction package or last week’s newsletter.

A farmer power nap mid-trellis!

Transplanting basil and peppers.

A few weeks ago, we informed you of a few issues with the cold wet spring and how that had exacerbated a bit of a bug problem. Although we were looking on the bright side, and have recently had a nice spell of warm dry weather, Mother Nature doesn’t play catch up! We are still a few weeks behind. A tell-tale sign are the strawberries. They are not ready to be picked yet! Furthermore, for the first time ever, we have staked our tomatoes before our peas! Anyway, we will be cobbling a decent first share together this week (and next) but it won’t be until the third or forth week of harvest that I believe we’ll be back on track.

Below you will see our: “WHAT’S IN THE SHARES THIS WEEK!” section. This was a nice addition to our newsletter last year. This year, we have added an interactive element. Thanks to our wonderful Assistant Manager, Becky Brett, we have a blog post for (almost) every vegetable we grow! You can access them via the hyperlinks. The posts provide you with some fun facts, cooking and preservation tips, and recipes! Hopefully, it will also double as an identification guide for some of our new members for the lesser known crops grown at KCSA like kohlrabi and ground cherries.

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WHAT'S IN THE SHARES THIS WEEK!

LETTUCE, KALE, SWISS CHARD, DANDELION, RADISH, SPINACH, DILL, PARSLEY, SPRING GARLIC, BEET GREENS.

U-PICK:
HERBS

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Members should, however, note a few things. First it is a guide. There is no guarantee that these crops will be available. A lot can happen in a few days on the farm, but we will try our best to be as accurate with our predictions as possible. Full and partial share members should still check the u-pick board for quantities as well as availability during their pick up/u-pick time window. Strawberries are coming in very slowly and will be on the share when they are ready.

Quantities are too difficult to predict, especially as summer is in full swing. You can presume that greens will be bunched. Bunches will vary in size throughout the year. Items like arugula and spinach, however, will sometimes be bagged. This goes for lettuce as well. As the season progresses, items like carrots, beets and turnips can go from being bunched to being loose to being bunched again to being loose again. This is related to its yield and storage capabilities.  

And finally, the idea of the Box Share (pre-pandemic) was to give us a little more freedom with the ability to swap a couple of items around if we have too many of one thing and not enough of another on harvest days. So, just to confirm box shares will have a selection of the items of “WHAT’S IN THE SHARE THIS WEEK”. As Frank likes to say “it’s farmers choice!”

See you (only one person per share) outside the shed (masked and 6ft away from anyone else)!

Cheers,

Andrew