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FROM THE
HEN HOUSE: Well, it’s been a heck of a week! Thanks so much for your patience in our
transition to Farmigo CSA management tools and a special thanks to you who alerted me to glitches I need to know about. Sounds
like most of you enjoy being able to get in there yourself and change your subscription, make payments, set up the weeks you
want to skip, and have easy access to our online store. Help me put together an FAQ for your account management – what
should I include?On the farm front, John and Robert
have been hard at work spreading rock powder in the lower field. Rock powder keeps the soil well mineralized and your produce
nutrient dense. LYNNIndividual orders vary for a lot of good reasons. Substitutions are noted on your bag.EVERYONE GETS red potatoes, white onions, navel oranges, and Fuji apples.SMALLS ALSO GET baby arugula, chard, broccoli, and bulk carrots.MEDIUMS
ALSO GET fresh rosemary, red leaf lettuce, shallots, cauliflower, baby bok choy, and sessantina grossa or mature
bunched arugula.LARGES ALSO GET fresh rosemary, red onion, purple mustard,
d’Anjou pears, cilantro, kiwis, Spigariello Liscia, red leaf lettuce, shallots, cauliflower, and baby bok choy,Cilantro: It is used in Mexican dishes such as guacamole and in curries, salads, and vegetable dishes
from Indian, Middle Eastern, and Asian cuisine. Heat destroys the flavor of cilantro, so add the chopped leaves to hot dishes
at the last moment.Fresh Rosemary: keep in plastic bags in the refrigerator
or stems in water on the kitchen counter. It’s one of those herbs that can definitely be over-done. It is a great choice
for marinades and for roasting with meats or in stews. Try dropping whole stems in broth, soup, or stew then removing when
desired flavor is reached.Fuji Apples: firm, crisp texture with tart-edged
sweetness, it also holds its shape well for baking. Kiwi: should be ripened
before refrigeration, then kept in plastic bags. There should be a very slight give when ripe. Just cut in
half and scoop out with a spoon or add to a fruit salad.Oranges: Citrus
is best kept at room temperature of 60-70 degrees. Do not store in plastic bags. Oranges will
keep for up to 2 weeks refrigerated, and almost as long at room temperature (they yield more juice at room temp). d’Anjou Pears: Sweet and juicy with a mellow flavor. Good for both cooking and eating out
of hand.Arugula: from the Brassica family. Young, it is a mild green and
mature it is peppery flavored. Just add it to salads or sandwiches if young, if mature it is best cooked.
Broccoli: Info from whfoods.org - broccoli is one of a small number of
vegetables that contribute to a significant reduction in heart disease. Sessantina
Grossa: a sprouting broccoli, the florets, leaves, and stems are to be eaten. A mild flavor for raw salads and gentle
sauté.Carrots: Clean carrots with a vegetable brush, but do not
peel or scrape them since most of the mineral contents are very close to the skin Cauliflower: The thick stems under the buds store most of
the nutrients so use those, too. You can roast it, steam it and add cheese on top or slice it and add raw to salads.Chard: refrigerate
in plastic bags. Freshen by cutting an inch or so off the bottom and soaking in cold water for 10 minutes, then refrigerate
in plastic bag to revive. The stems are good to eat too; just discard the bottom inch or 2. They should go in the
pan for a few minutes before the leaves.Baby Bok choy: A very versatile
brassica, great in raw vegetable salads or cooked – just don’t overcook. The crisp stems have a great texture. When small, leave them whole and gently sauté in broth till barely tender.
Or combine thin ribbons of bok choy stems and leaves with stock, shreds of meat, ginger, green onions, and tofu for
soup.Mustard greens: They are best kept simple. Remove the center vein
and cook in a skillet with a little oil, water and garlic. Finish with a splash of soy sauce, or better yet pepper sauce (hot
peppers in vinegar).Red leaf lettuce: Red leaf lettuce is very tender
so enjoy it quickly. Red onions: They don’t store as well as some
other onions, but have a somewhat sweet flavor and crunchy texture.Red potatoes:
Boil, steam, roast, sauté, good in soups and salads.Shallots: A
small member of the onion family, shallots are formed like garlic with multiple cloves. Store like you would onions in a cool,
dark and dry, well ventilated place. Shallots are most often diced into small pieces as an aromatic in dishes. An idea from
The Field Guide to Produce: slice thinly and brown in butter with a little chopped thyme till deeply caramelized, then
serve as a topping for grilled chicken, brown rice, or hamburgers. Spigariello
Liscia Kale: A most unusual kale, this variety tastes like broccoli. The leaves are small and there are florets –
similar to raab. Discard the bottom inch of the stem. Steam, stir fry, or include in a raw salad.RECIPES
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