Backyard Gardens CSA: Week 2 – June 14, 2017

DIRT FROM THE FIELD:

You’re probably as glad to see the sun as we and the plants are!  The fields are filling up, both with intentional plants and not (i.e. WEEDS).  Finally, tomatoes are planted in the hoophouses, flowers and eggplants, peppers and basil go in the field this week.  It’s not quite as warm for those crops as we’d like, but it’s almost officially summer, by gosh!

This week we cleared the last of the spring greenhouse greens making room for peppers and cucumbers.  You get to enjoy them in the form of a lettuce mix.  Also, those little salad turnips grew up.  They’re delicious eaten raw in a salad, though versatile enough that you can roast or stew them as well.  We uncovered our field kale beds to discover these beautiful, delicate leaves ready to eat!

Enjoy!


THIS WEEK’S SHARE:

Full Share

1 lb. Lettuce Mix
1 bu Salad Turnips
1 bu Kale
1/4 lb Spring Spinach
1 lb. Rhubarb
1 Cherry Tomato Plant

 

 

Half Share 

½ lb. Lettuce Mix
1 bu Salad Turnips
1 bu Kale
1 lb. Rhubarb
1 Cherry Tomato Plant

 

 

 

 


FEATURED ITEM: Rhubarb is the featured item this week. Most established gardens or old homesteads have a few ancient plants.  This tart stem is usually prepared in a sweet dish, though not always. This week we’re featuring a rhubarb chutney courtesy of our very own Lynne Curry from her blog, Forage.

 

fresh rhubarb chopped to make chutney
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Rhubarb Chutney

You can make this well in advance of any gathering and serve with grilled chicken and firm-fleshed white fish, like halibut. It is also makes a terrific easy appetizer with any soft or hard cheese or as a bruschetta. Here's the original post from Lynne's Forage blog.  Enjoy!

Servings 8 people
Author Lynne Curry

Ingredients

  • 1 onion, diced
  • 1 serrano or jalapeno pepper unseeded for spicy; seeded for mild heat
  • 4 cups chopped rhubarb
  • 1 clove garlic, minced
  • 1 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 1 tsp fine sea salt
  • 1/4 cup granulated cane sugar organic
  • 1/2 cup rice wine vinegar

Instructions

  1. Combine all of the ingredients into a medium saucepan. Bring them to a simmer, then reduce the heat to simmer until the rhubarb is soft and jammy, 20-25 minutes .

    Transfer to a glass jar or container and cool to room temperature. Store it in the refrigerator for up to one month.

More CSA box ideas for this week from Cook with What You Have:

Braised Kale with Miso

Roasted Rhubarb

Rhubarb Strawberry (or Raspberry) Crumble