Leeks

• Leeks are part of the Allium family and are related to onions and garlic, and have a mild, sweet onion flavor.

• The ancient Greeks and Romans believed that eating leeks could soothe the throat and improve the voice. They were also popular in Ancient Egypt.

• To prepare, cut off the darker green tops of the leek and peel away any tough leaves. Cut the bulb and leaf portion in half, fan the pieces out in a sieve and wash thoroughly. Leeks can get gritty!

• Leeks can be stored long term by chopping, blanching and freezing for soups and stocks or stored in a refrigerator in a bag.

RECIPES

Potato Leek Soup

• 3 leeks (about 3 cups chopped)

• 2 tbsp butter

• 4 cups chicken or vegetable broth

• 2 pounds potatoes (yukon or russet), peeled, diced unto ½ in pieces

• 1 tsp sea salt, less or more to taste

• pinch of dried marjoram

• 1 or 2 springs fresh thyme or ½ teaspoon dried thyme

• 1 bay leaf

• ¼ cup chopped fresh parsley

• sprinkle of tabasco sauce or other red chilli sauce

• white or black pepper to taste

Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add chopped leeks, stir to coat with the butter. Cover the pot and reduce the heat to low, cook for 10 minutes until leeks are softened. Check to make sure the leeks are not browning. Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increase the heat to high to bring to simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through. Remove and discard bay leaf and thyme springs. Use an immersion blender of standing blender to blend soup to desired smoothness. Add the parsley, and cook a few minutes more. Add tabasco sauce, pepper, and salt to taste. (https://www.simplyrecipes.com/recipes/potato_leek_soup/)

Kohlrabi and Leek Soup

Chickpea Pancakes with Leeks, Squash, and Yogurt

Rainbow Chard & Leek Quiche with Chard Slaw

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For more information see:

The Encyclopedia of Food

Specialty Produce

Peppers

• Peppers belong to the nightshade family, which also includes tomatoes, eggplant, potatoes and tobacco. Technically, they are not vegetables but fruits as they are the plants seed-bearing cavity. 

• All types of peppers are loaded with Vitamin C, B6, K1, E, A and potassium and folate.

• All green bell peppers are unripe red, yellow, orange or purple peppers. As they mature and change color their sugar and nutritional content also increases.

• Can be eaten raw, cooked, steamed, sauteed, and roasted. Peppers can be added to almost anything! 

• You can freeze peppers on a cookie sheet and store them in the freezer in bags for later use.

• KCSA has been saving seed from Sullivan's Favorite Frying Pepper for the Turtle Tree Seed Initiative for going on two decades. It is named after the original KCSA farmers Barbara and Kerry Sullivan.

RECIPES

Rainbow Peppers and Onion

• 1 medium onion, halved and slice thin

• 2 large cloves garlic, minced

• 3 different colored peppers (or use what you have)

• 1 tablespoon balsamic vinegar

• Sliced fresh basil leaves (optional)

• Salt and pepper to taste

Set a wok or stir-fry pan over medium high heat. Pour the oil around the rim and swirl it to coat the sides. Add the onion and stir-fry for about 1 minute. Add garlic, then gradually add the peppers. Continue to stir-fry for about 5 minutes longer, until vegetables are tender. Grind in pepper and add the vinegar and basil. Season with salt and pepper. Serve hot or at room temperature (https://www.vegkitchen.com/rainbow-peppers-and-red-onion/)

Stuffed Peppers

Herb Baked Fish with Rainbow Bell Peppers

Easy Sweet Pepper Lasagna 

Thai Red Curry with Vegetables

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For more information see:

The Encyclopedia of Food

Specialty Produce

Tomatoes

• Keep tomatoes at room temperature or in a cool place. Do not refrigerate them as extreme cold can affect the taste.

• Regardless of shape, color or size, good aroma and perfume are the keys to selecting a good tasting tomato.

• Use tomatoes in soups, salads, sauces, or juice or saute, stuff or bake them.

• We harvest our tomatoes at varying degrees of ripeness. To ripen a tomato quicker at home put it in a brown paper bag with a banana.

RECIPES

Salsa Roja

• 3 garlic cloves

• 1 large serrano chile, stemmed

• 2 large tomatoes

• 1 tablespoon minced fresh cilantro

• 1 teaspoon salt

• 1/4 teaspoon sugar

Pre-heat broiler. In a dry heavy skillet over medium heat, toast the garlic and serrano turning constantly, until browned and fragrant, about 10 minutes. When cool enough to handle, peel the garlic and trim and discard the serrano stem. Put the tomatoes in a small oven proof pan and broil, turning a couple of times, for 10 to 15 minutes, until their skins split and they're evenly charred. When cool enough to handle cut out and discard the cores. In a blender, combine the garlic and serrano and chop with quick pulses. Add the tomatoes, cilantro, salt and sugar and blend until smooth. Transfer to a bowl and let cool before serving. (Pure Vegan by Joseph Shuldiner, p74)

Pico de Gallo

Caprese Grilled Cheese Sandwich

Southern Tomato Pie

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For more information see:

The Encyclopedia of Food

Specialty Produce

Beans

• Green beans have a mild, sweet flavor, and crisp texture and can be green, yellow or even purple. At the KCSA you will find two “bush” bean varieties called E-Z pick and Rocdor.

• E-Z Pick has 5 1/2 -6" long green beans that are, as the name implies, very easy to pick! 

• Rocdor has straight, 6 1/2" long, slender pods that have a deep yellow color.

• Bean plants are vigorous producers but if the beans are left on the plants they become “woody” so when they are on U-pick make sure you pick off the big ones and discard in the pathways.

• Green beans are good for eating raw, pickling, lightly steaming, and sauteing. 

• Pair with summer vegetables such as squash, eggplant, and tomatoes; compliment with fresh herbs, citrus, nuts, raisins or currants, and mild cheeses.

• Best stored in a container in the refrigerator or blanched and frozen for later use.

RECIPES

Easy Lemon Skillet Green Beans 

• 1 pound green beans, de-stemmed

• 2 tablespoons extra-virgin olive oil

• 1 garlic clove, grated or finely minced

• juice of ½ lemon plus ½ teaspoon zest

• sea salt and freshly ground black pepper

Bring a large pot of water to a boil. In a small bowl mix together the olive oil, garlic, lemon juice, zest, salt, and pepper. Boil the beans until tender but still vibrant green and a little bit crunchy, about 2 to 4 minutes. The timing will depend on their size. Drain the green beans in a colander, and rinse under cold water. Transfer to a kitchen towel and pat dry. Transfer to a serving dish and toss with the dressing. Season to taste and serve. https://www.loveandlemons.com/simple-lemon-green-beans/

Butternut Squash and Green Beans in Coconut-Milk Curry 

Mixed Beans + Quinoa Salad with Lime & Ginger Vinaigrette 

Vegan Green Bean Casserole 

Crispy Green Beans with Sriracha Mayonnaise 

Pickled Green Beans 

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For more information see:

The Encyclopedia of Food

Specialty Produce

It's pesto thyme!

Dear KCSA community,
 
Yes, it is pesto time! This week the basil beds will go on u-pick. Full and partial share members will need to bring their own scissors and containers to harvest.

I think we'll start off with the basil limit at a pound. For reference, the bags of basil you have been receiving in the share these last few weeks have been about a quarter of that.

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WHAT'S IN THE SHARES THIS WEEK!
LETTUCE, KALE, SWISS CHARD, DANDELION, DILL, PARSLEY, ZUCCHINI, SCALLIONS, BEETS, CARROTS, TURNIPS, CUCUMBER, BOK CHOY & SUMMER SQUASH
U-PICK:
FLOWERS, HERBS, BASIL, PEAS, & STRAWBERRIES

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The best way for members to harvest basil is by cutting the top, leafy rosettes from the plants as this encourages branching and more growth. Another rule of thumb is the less you touch and move through the plants the less you will spread disease throughout the crop. Some disease is inevitable but we want to slow the spread down so we have a prolonged basil harvest and protect those plants that are most at risk!

We have made a real concerted effort to make sure we had a good basil crop this year and we are very pleased with the result. We changed up the spacing and sought specific disease resistant varieties along with our somewhat trusted Elenora variety.

Over the last few years, we have been having some issues where one day the basil looks just fine then the next (usually after a thunderstorm) it is not! June and July have been pretty dry thus far so hopefully we will have a prolonged basil season this year. The new harvesting technique or "pinching" and "bagging" the leafy rosettes has also helped with growth and air circulation.

Thanks,
Andrew

Squish squash.

Dear KCSA community,
 
As we go into the sixth week of harvest, our early summer fruit is setting! In addition to relishing our zucchini, we can also start to relish our summer squash this week as well. As zucchini is technically a summer squash, we will have a total of four types this season: zucchini, zephyr, patty pan and yellow crookneck.
 
The zephyr is quite similar to the zucchini in its shape but generally is harvested a little longer. It is yellow and tapered toward the growing point on the plant with a green blossoming end. The yellow crookneck is similar to the zucchini in size but has a more bulbous end than the zephyr and is completely yellow. It also has a rough skin, similar to some decorative gourds. All our summer squash are edible!!

The patty pan, on the other hand, is out there on its own! It has the distinctive yellow/green coloring of summer squash but is shaped…like a flying saucer! Also known as the scallop squash, patty pans can be used as any other type of squash (you may have to slice it up differently, though). However, the unique shape of the patty pan lends itself to grilling! Flying saucer squash burgers anyone?

You can see a visual identification of our squash is available on our summer squash recipe page.

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WHAT'S IN THE SHARES THIS WEEK!
LETTUCE, KALE, SWISS CHARD, DANDELION, DILL, CILANTRO, ZUCCHINI, SCALLIONS, BEETS, CARROTS, TURNIPS, CUCUMBER, YUKINA SAVOY & BASIL.
U-PICK:
FLOWERS, HERBS, PEAS, & STRAWBERRIES

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A few weeks ago, we let our members know that a couple of bluebird fledglings had flown the coup. This was Marylin’s personal birding project on the farm and we were very pleased to have housed some indigenous (but endangered) nesting bluebirds. This week, we have an update on our Purple Martins.
 
Currently, we have a total of 39 fledglings in our colony. The traditional gourds seem to be a little more popular than the new, luxurious T-14 as we have twice as many baby birds in them. But the T-14 is still housing nesting birds and hopefully the concierge has some good advice for our fledglings when they partake on their first flight!

This isn't the final count by a long shot! There are still eggs that could hatch and, unfortunately, there are still plenty of dangers for our fledglings to face before being mature enough to fly all the way back to Brazil.
 
Well that's it for another week! Other than the addition of our summer squash to the share, members should expect a similar box to last week. U-pick strawberries and peas are still producing but growth and vigor have been affected by the wet cold spring. Flowers are in full bloom though! There should be some more additions to u-pick soon.
 
Stay safe,
Andrew

Onions

• Onions are one of the oldest cultivated vegetables in the world and have been referenced in history for over 5000 years. They are crunchy with a pungent flavor when raw, and when cooked, they develop a nutty, mild flavor with sweet undertones.

• At the KCSA there are two successions of onions, fresh onions in the spring and storage onions in late summer to fall.

• Spring onions can be white, yellow or red and are usually bunched with a little bit of the green stem attached. They have a sweeter, milder flavor but can still be quite pungent and are best eaten raw or cooked like regular onions.

• Storage onions are harvested in mid summer, laid out in a dry shaded space and cured for 2-3 weeks. After that, they are then trimmed down and stored. 

• Onions are best used for dry-roasting, sauteing, grilling, caramelizing, soups and braising.

• Pair well with cream sauces, curries, pasta dishes, parsley, basil, Dijon mustard, potatoes, green beans, peas, beets, turnips, tomatoes, paprika, red wine, light bodied vinegars, meats and fishes.

• Did you know the best way to reduce crying when cutting onions is to chill them first and cut into the root end of the onion last. 

• Eating a sprig of parsley can get rid of onion breath! 

• Best stored cool, dry, dark place with plenty of air circulation

RECIPES

Simple Stewed Zucchini & Onions

• 3 tablespoons unsalted butter 

• 2 garlic cloves, chopped 

• 1 large yellow onion, chopped 

• 1 teaspoon dried thyme 

• 2 pounds zucchini/summer squash, sliced into 1/4 inch thick rounds 

• 1/4 cup dry white wine 

• salt 

• pepper 

• torn basil leaves for serving 

• freshly grated cheese for serving 

Heat the butter in a large heavy bottom pan over medium high heat. Add the garlic, onion, and thyme and cook, stirring occasionally, for about 3 minutes.  Stir in the zucchini and cook, stirring occasionally, until beginning to brown, about 8 minutes. Add the wine and cook, stirring occasionally to help break up any brown bits from the bottom of the pan. Season with plenty of salt and pepper and cook until veggies are tender, about 3 minutes longer. Serve with a few torn basil leaves and some freshly grated cheese or served on the side of grilled steak, chicken or pasta. http://dishingupthedirt.com/recipes/stewed-zucchini/

Caramelized Onions

French Onion and Apple Grilled Cheese 

French Onion Soup 

Quick Pickled Onions 

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For more information see:

The Encyclopedia of Food

Specialty Produce

Turnips

• At the KCSA you will find two different types of turnips in your share a white turnip called Hakuri and a red turnip called Hirosaki.

• Hakuri turnips have a sweet, almost fruity flavor with a tender crisp texture when eaten raw. The greens can also be eaten raw or cooked lightly with the roots.

• Hirosaki turnips have a crisp white inside with a round spicy red outside. The greens can also be eaten raw in salads or cooked lightly with the roots.

• When roasted, cooked turnips will caramelize slightly under the right conditions (high heat and fat), bringing out their natural sweetness.

• Turnips are also great eaten raw, braised, simmered, slow roasted and sautéed or pureed into soups .

• To store, remove greens from turnips. Put greens and turnips in separate containers in refrigerator.

RECIPES 

Garlic Butter Roasted Turnips 

• 1 bunch of salad turnips 

• 4-5 unpeeled garlic cloves

• 1 shallots, finely chopped

• 5-6 sprigs of fresh thyme

• 3-4 tablespoons unsalted butter, melted

• salt and pepper to taste

Preheat the oven to 400. Remove the greens from the turnips (save them for another use) and slice the larger turnips into quarters and the smaller turnips in half. They should be about 1/4 inch thick in diameter. On a rimmed baking sheet toss the sliced turnips with the garlic cloves, shallots and thyme. Drizzle with the melted butter (melt the butter on a stovetop) and sprinkle generously with salt and pepper. Place in the oven and bake until the turnips are tender and lightly browned, about 30-40 minutes. Remove from the oven and let cool slightly before serving. http://dishingupthedirt.com/recipes/garlic-butter-roasted-turnips/

Turnips Green Pesto Pizza 

Turnip Au Gratin

Pink Pickled Turnips  

Braised Turnips Greens with Turnips and Apples 

Haitian Beef and Winter Squash Soup (Soup Joumou)

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For more information see:

The Encyclopedia of Food

Specialty Produce