Hoopla
Week 8 CSA, July 7, 2014
Written by Alison Howard   
Monday, 07 July 2014 20:53

Welcome to Week 8 of the 2014 harvest season.  We are harvesting the following vegetables this week:

 

Carrots

Zucchini or patty pan squash

Cucumbers

Cabbage

Kale

Parsley

Dill

Onions

Kohlrabi

Broccoli

Dandelion Greens

 

PLEASE RETURN YOUR BOXES WHEN YOU PICK UP YOUR SHARE EACH WEEK!  THANK YOU:)

 

Hogs are still available.  Email for information.  This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

CArrots are making a debut this week!  They are a short, sweet variety and are holding up to their breeding.  The broccoli is just in time.  One more week and it would be way to hot.  Unfortunately, the spring cauliflower crop isn't going to make heads and we're mowing it off next week.  The napa cabbage is also a loss for the season.  It has bugs that invaded the layers of napa, making it relatively unappetizing.  Fortunately, there are other lovely vegetables to fill their void.

 

Next week begins the garlic harvest.  Kale will be phasing itself out of the shares, which we will be bummed about. We LOVE kale!  Tomatoes are trickling in slowly.  Yesterday we picked a dozen cherry tomatoes while out scouting the crops and working on the weekly  harvest lists.  The crop looks beautiful and we're optimistic for a plentiful harvest.

 

Refrigerator pickles or carrots

Ingredients

For the brine:
10 cloves garlic, peeled
2 cups white vinegar
6 teaspoons kosher salt
Several sprigs of fresh dill
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns (if you have 'em)
For the vegetables: You can use just one vegetable or mix and match.
6 Kirby cucumbers, quartered lengthwise
6 young spring carrots, peeled and cut in half lengthwise
1 handful large scallion pieces or green beans
A few pieces of cauliflower to tuck wherever they'll fit
4 small hot red chiles or 2 jalapenos

Directions

In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.

In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.

Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.

Read more at: http://www.foodnetwork.com/recipes/ted-allen/refrigerator-pickles-cauliflower-carrots-cukes-you-name-it-recipe.html?oc=linkback

 

 

 

Southern Cabbage Recipe
 
Author: Divas Can Cook
Ingredients
  • 1 head of cabbage
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon of seasoning salt (or season to taste)
  • Fresh black pepper
  • 1½- 2 cups chicken broth (can also use water but chicken broth makes it taste so delish!)
Instructions
  1. Step 1.) Cut Cabbage into quarters, removing the hard stem. Slice each quarter into 1-inch wide strips.
  2. Step 2.) In a large pot, add butter, olive oil, salt, pepper, & cabbage.
  3. Step 3.) Add in chicken broth and toss.
  4. Step 4.) Bring to a boil over medium-high heat. Cover and reduce heat to medium low.
  5. Step 5.) Simmer for 12-15 minutes, stirring occasionally until cabbage is tender. Do not overcook.

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This recipe came from Divas Can Cook which is
Old School Cooking For The Modern Woman.
Make sure you go check out the website for more great recipes.

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Read More http://divascancook.com/southern-cabbage-recipe/

 

 

 
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