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Week 4 (B)
June 6, 2014
Seeds of Hope Farm
CSA Newsletter
Seeds of Hope Farm
CSA Newsletter
This weeks
share:
Snap Peas
Kale
Collard Greens
Head Lettuce
Tatsoi
Beets
Radishes
Basil
Garlic Scapes






Next weeks
Share: (B)
Beets
Turnips
Kale or Collard
Swiss Chard
Tatsoi
Lettuce
Snap Peas
Mustard Greens?
Kohlrabi?


Things are looking up. The garlic scapes have come in, meaning garlic bulbs are
only a few weeks away. Potatoes are in full flower, the tubers blossoming beneath.
Kale and collards have sized up. The colors of Swiss chard are brightening the
rows. Carrots are diving deeper into the ground. Weve been pruning tomatoes,
who are eager to set their fruit. Leeks and sweet potatoes are making their way
into the ground.
Tatsoi: an Asian green- young, tender, and mild. This variety is even a bit buttery.
Try it in a salad with this weeks lettuce, or lightly sauted, or treated as a true
cooking green. The leaves have been a bit bug bitten, and hence arent to our
hopes for presentation- but remember- this is a sign of whats not on your food-
chemicals meant to kill living things. Sink your teeth into knowing youre eating
healthy, safe food.
For Weekly and Week B:
Today we sent week B shares in a blue canvas bag. This bag is yours to keep and
bring with you at next pick up to pack your share into. We will be sending future
shares in brown bags or boxes. Please unload that bag or box into the bag(s) you
bring with you and leave the brown bag at your pick up site. It will be returned to
the farm and reused again. Weekly: If you missed your blue bag last week, let us know.
On occasion, look for your name on your name or box. This ensures that if we
have to rotate a crop we have little of over several weeks through the list, you will
get yours on a certain week.
From Your Farmers:




Upcoming Events:
Our second CSA dinner and cooking class is Wednesday, June 25 at 6 PM.
This dinner will be held at Unity Evangelical Lutheran Church, 8454 Glen Echo
Dr in Bel-Nor, 63121 at 6 PM. Everyone is invited, but please RSVP so we know
how many to count on. RSVP or sign up when picking up your share, or calling
Gabriel at 566.8643. Bring the family!



Farm Wish List:
COMPOST: your food scraps, coffee grounds. Bring them when you get your share.
VOLUNTEERS! We love company, you love being outside, and we have plenty of
weeds to pull. Its a win-win.

Food For Thought:
This week Evan and I talked about farming and some of its dynamics. The daily
choices a farmer must make are unending; how to spend that last hour of the
day- is it worth trying to save those weedy carrots - do root vegetables actually
like to be crowded early on do we pick these greens young and lose yield or risk
tomorrows rain and longer harvest time. If it were consistent, itd be boring.

This Weeks Recipes











































Turkey Sandwich Wrap - brought to you by Farm Lunch
Farm Lunch is inspired by meals we have here on the farm during lunch break. We have little or no prep or cook time,
so the meals are usually pretty ________, and made from the freshest of fresh or things about to go bad- in a hurry.
Wednesday I was starving at lunch time. I had some shaved turkey and some mayo, and a bit of chipotle seasoning.
No bread, no cheese. But I had seen a few collard leaves with holes from the cabbage moth and knew the leaves
needed a taste test. And lets get this straight: Im not big on greens. I eat them because theyre good for me- not
because Im a big greens fan. The taste and/or texture arent always my favorite.
So at lunch I picked some collards and was very grateful I didnt have any bread or chips in the house to wrap that
turkey in. Those leaves were so young and sweet Ive had collard/turkey wraps twice and hamburger wraps since. I
even ate all of the stems after as a snack. So now is the time to try- no greens will be this good again until fall frost.
So, youre really missing out if you dont try a fresh, raw collard. And these wrap(s) are a great way for diabetics,
weight watchers, low carbers, the gluten intolerant, adventurers and non bread havers.
Play with the recipe- make it fun, quick, and of course, delicious.
Meat of choice
Mayo, mustard, cheese, choice of any or all
Seasoning- chipotle, black pepper, curry, hot sauce, - any or all
Lay all ingredients on a big collard leaf and roll it up. You can even tuck the ends for on the go, or share with friends at
a picnic.
Potato Salad with
Garlic Scapes, Snap
Peas, and Scallions

Adapted from
finecooking.com

Ingredients:

3 lb. small to medium yellow
potatoes, such as Yukon Gold,
scrubbed
Kosher salt
1/4 lb. garlic scapes, pods and
tips removed
6-1/2 oz. sugar snap peas,
trimmed and cut on the diagonal
into 1/2-inch pieces (1-1/2 cups)
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1 large lemon, finely grated to
yield 2 tsp. zest, squeezed to
yield 2 Tbs. juice
Freshly ground black pepper
2 Tbs. plain rice vinegar
1/2 cup thinly sliced scallions
1/3 cup chopped fresh flat-leaf
parsley
1/3 cup chopped fresh mint

Put the potatoes in a 6-quart
pot; add 2 Tbs. salt and
enough water to cover by 1
This is a tasty recipe for your snap peas and garlic scapes.
Instructions:
Put the potatoes in a 6-quart pot; add 2 Tbs. salt and enough water to
cover by 1 inch. Put the scapes on the potatoes. Bring to a boil over high
heat, then lower the heat to medium, and simmer vigorously until the
scapes are just tender, about 5 minutes after the water boils. With tongs,
transfer the scapes to a cutting board and cut into 1/2-inch pieces.
Continue to simmer the potatoes until just tender when pierced with a fork,
about 15 minutes more. Add the peas and simmer until crisp-tender, 1 to 2
minutes. Drain the potatoes and peas in a colander. With tongs, transfer
the potatoes to a cutting board. Rinse the peas under cold water to stop
the cooking, and let drain. While the potatoes cool, whisk the mayonnaise,
oil, lemon zest and juice, and 1/2 tsp. each salt and pepper in a small bowl.
In a large bowl, mix the vinegar with 2 tsp. salt and stir to dissolve.
When the potatoes are just cool enough to handle, scrape their skins off
with a paring knife and cut them into 3/4 to 1-inch pieces. Toss them in the
vinegar-salt mixture, and then stir in about half of the dressing. Add the
scapes, peas, scallions, herbs, the remaining dressing, and salt and
pepper to taste and mix well. Let cool to room temperature before serving.

Garlic Scapes youll notice are very unusual lookinggreen twisty curls that can be a bit unruly. Its not everyday you
get a flowerhead of garlic in your CSA share, but thats what it is. Garlic is in a family with leeks and onions. At this
point in the year it sends up a flower stalk to produce seed but we dont let it. Instead, we snap off the stalk, or scape,
and force the plant to focus its energy on growing those bulbs we love to cook with. Scapes have a delicious mild
garlic flavor and are a nice late spring treat while youre looking forward to heads of garlic in your summer shares. The
thin scapes are more tender and can be used fresh like scallions. Thicker scapes are great to chop and sautee in a
pan before adding greens. Or add over pasta. They will enhance any dish that calls for garlic. Keep your scapes in a
jar of water on the countertop -theyre flowers after all- until you eat them.

them.

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