Backyard Gardens CSA: Week 2 — June 13, 2013

Hi everyone,

I’m writing this under a blanket of gray clouds, which is providing a counterpoint to the sunny weather we’ve been having of late.  Because of this, we’re on frost watch, making sure our plants will survive the coming evenings’ lows…

Thanks everyone who came out to our planting party yesterday evening!  It was a swell time, and we managed to get a bunch of our crops planted — basils of multiple varieties, tomatoes and peppers in our low hoophouses, summer squash as well as all of this year’s flowers.  There was resounding excitement about the refreshments: tasty snacks, festive beverages and some strawberry shortcake.  Productivity AND gluttony — otherwise known as the joys of farm life.

Remember to stop by the Farmers’ Market this Saturday for the Pickles and Preserves Tasting — and bring your own goods to show off!  It’s a great time to find new ideas for canning, taste local favorites and clean out your cupboards…..10 a.m. to 2 p.m. at the corner of Joseph and Main streets.

 

WHAT’S IN YOUR BIN?

FullShare_6-13Full Share

1 bu. Arugula
1 bu. Dill
1 head Garlic
1 head Lettuce
1 head Romaine
1 bu. Mustard Greens
1 bu. Scallions
1/2# Stir Fry Mix

HalfShare_6-13Half Share

1 bu. Dill
1 head Lettuce
1 bu. Mustard Greens
1/4# Shallots
1/2# Stir Fry Mix

 

 

RECIPES

Salmon, Mustard Greens and Potatoes with Dill-Mustard Glaze

1/4 cup Dijon Mustard
1/4 cup Vegetable Oil
1/4 cup chopped fresh Dill
3 Tbls packed Brown Sugar
1/2# Baby New Potatoes, sliced 1/4″ thick
2   8-oz Salmon Fillets
1 bunch Mustard Greens, cut to bite-size pieces

Preheat oven to 350.
Mix mustard, oil, dill and sugar in small bowl.
In another small bowl, combine 1 Tbls mustard sauce and potatoes, toss to coat.
Place in baking pan, bake for 15 minutes.
Remove pan from oven, push potatoes to sides.
Place salmon fillets in the pan, spoon 2 Tbls mustard sauce over each.
Bake until salmon is cooked through, approx. 18 minutes.
Meanwhile, place greens in large skillet.
Add 2 Tbls mustard sauce and saute on medium-high heat until wilted, approx. 4 minutes.
Divide salmon, greens and potatoes between two plates and serve with remaining sauce.

 

Classic Caesar Salad

1 head Romaine
3 Anchovy Fillets
2 cloves Garlic
1/4 c Extra Virgin Olive Oil
2 Tbls Lemon Juice
Salt to taste

Chop garlic and let marinate in the olive oil for at least 20 minutes.
Wash and chop romaine lettuce.
Blend anchovies in a food processor (or chop into small pieces by hand), adding olive oil if needed.
Combine anchovies, garlic-infused olive oil and lemon juice in a small bowl.
Pour over romaine, sprinkle liberally with salt and toss.
Taste and adjust seasonings.  Then serve!