Saturday, 2 July 2011

CSA box - Week 3

Heyo! First post in a while...we've been busy in the soil, tending the wee plants, and making sacrificial offerings to the sun god. It seems that our efforts have been paying off and we are in week 3 of our CSA program. Here's what's in the bin this week:

Cabbage (Sui Choi): Wa Wa Sai

(Brassica rapa pekinensis)

This classic miniature napa cabbage is excellent raw or cooked.

It has a lovely sweet flavour and a crisp texture.

Lettuce: Conquistador

(Latuca sativa)

Big, open romaine, great for Caesar salads.

Hybrid Pac Choi: Joi Choi

(Brassica rapa chinensis)

Has a light, sweet flavor, crisp texture and high in vitamin A, vitamin C and calcium.

Scallion: Kincho

(Allium wakegi)

Typically referred to as a green onion, these scallions have dark green

leaves and tall, straight stems that do not bulb.

There is a bundle of chives in this week's box as well.

Kohlrabi: Kongo & Greens!

(Brassica oleracea var. gongylodes)

This variety of Kohlrabi is slightly faster growing than it’s

purple counterpart, and some say slightly sweeter tasting and more tender.

Recipe: place in fridge until chilled, peel and cut into 1/4'' strips, drizzle fresh lime

and grind rock salt over top, PBR! (Praise the BRassicas).

Treat the greens like kale.

Turnip: Purple Top White Globe

(Brassica rapa var. rapa)

These mild and sweet flavoured turnips are nearly round and smooth.

They have a bright purple tops, and are a creamy white colour in the lower portion.

Gai lan

(Brassica oleracea)

Looks similar to broccoli with green flower heads at the top, which are considered

sweet. The surrounding leaves have the sharpness and tang of chard or pac choi and

are usually eaten as a leaf vegetable. High in beta-carotene, and contains folate,

vitamin E, iron and calcium.

Kale: Red Russian
(Brassica oleracea var. acephala)

This Siberian heirloom was brought to Canada in 1885. As with all kale, it is

very high in calcium, vitamin C, and beta-carotene.

Garlic scapes (Allium ophioscorodon)

The flower of hard-neck garlic is harvested before it matures, sending energy back

into the bulb. The stalk is one of the highlights of late-spring/early-summer,

lasting for about 3 weeks of the year. Be careful, friendships have been created and

lost over this delicacy.

Sage (Salvia officinalis)

How can one grow old with sage in one's garden? Ancient proverb.

This is the best known sage for culinary use. The greeks used it to heal ulcers,

consumption, and snake bites. The romans considered it a scared herb to be gathered

with ceremony (clean clothes, clean feet, and with a sacrifice of food). Sage was held

to be good for the brain, the senses and memory...even used as a toothpaste.

Feel free to post your favourite recipes in the comments section below.

To health!

1 comment:

  1. Last week we received a healthy portion of spinach and made a delicious spinach quiche - recipe follows (make or buy your own pastry shell):

    Line the bottom of a pre-baked pastry shell with 2 tbsp onion and 1 c grated cheese.

    In a separate bowl, mix 1 c yogurt, 1 tbsp flour, 1 c cooked spinach, nutmeg to taste, 1 c yogurt, 1 tbsp flour. Add 2 beaten eggs. Stir then pour the mixture into pie shell.

    Bake at 450 for 15 min, then turn oven down to 350 and bake for 30 more min. Makes a very tasty quiche.