Week 5- Summer Squash!~!

I do believe we will be the first in the area with summer squash, and I’m really excited about it!   I remember Mother’s Day this year covering our tender plants to protect them from frost.   We still lost a few, but have since replanted those, and the ones that made it are ready to go.   We also have a couple of other things growing up and ready for their trip to your table too.

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We also have some beets coming to you, and I have a recipe for you to try using the beet tops too, so don’t throw them out, they are good and good for you.

Beet Greens Recipe

Makes 4 servings

2 bunches of beet tops

1 strip of bacon (optional)

1/4 cup of chopped onions

1 garlic clove minced

3/4 cup of water

1 T granulated sugar

1/4 t crushed red pepper flakes

3 T apple cider vinegar

Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)

Beets Infused with Garlic and Olive Oil

4-6 medium beets, scrubbed clean, then covered with water and boiled on a stovetop or zapped in a microwave until a fork stuck in the middle slides in effortlessly. (I don’t skin my beets). Slice the beets thinly and cut each slice into quarters, then eighths.

In a small bowl, mix together:

1 tbsp extra virgin olive oil

4-5 cloves of garlic, crushed, preferably with a garlic press, or minced really fine.

Juice of 1 lemon

Salt to taste

Pour the oil-garlic-lemon mixture over the beets and toss well.

Set aside for about half an hour for the flavors to infuse. Serve at room temperature.

Squash and Onions with Brown Sugar
serves 2

1 large yellow squash (or 2 medium)
2 small onions (or one medium)
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons brown sugar

Slice the squash into 1/2-inch rounds, cutting large ones in half. You should end up with roughly 2 cups of cut squash. Cut the onions into similar-sized slices.

Add the butter to a wide sauce pan that has a lid and heat over medium heat. When the butter has melted, add the onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper, and brown sugar. Stir, then cover and cook for about 20 minutes, until squash is very soft.

Remove the cover and continue to cook for about 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.

Here’s the line up for this week’s CSA shares-

1.   Peas- lots more than last week:)

2.   Beets

3.   Onions

4.   Radishes

5.    Salad blend lettuce

6.   Zucchini

7.   Mustard Greens

8.   Kale

 

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Give Peas a Chance- week 4

Yes there are peas on earth here at Goodness Grows, and we are ready to share the peas with everyone.

Friskers Peas
Friskers Peas

Minty Peas and Onions

2 green onions chopped 2 cups peas 1/3 cup fresh Chocolate mint chopped 1 t salt 1/2 t pepper 2 T sugar 2 T apple cider vinegar Mix ingredients and serve fresh and raw…. super easy!

Caramelized Cauliflower

Ingredients:

  • 1 head cauliflower, about 1 1/2 lb., cored and cut into florets about 1 inch in diameter
  • 2 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt

Directions:

Preheat an oven to 400°F. Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil evenly over the florets, then sprinkle with the salt. Toss to coat the cauliflower evenly, then spread the florets out evenly. Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes. Transfer the cauliflower to a warmed serving bowl. Serve immediately. Serves 4. Variation: To make caramelized curried cauliflower, in a small bowl, stir together 2 Tbs. extra-virgin olive oil, 1/2 tsp. kosher salt, 1 tsp. curry powder and 1/4 tsp. cayenne pepper. Drizzle over the cauliflower, toss to coat evenly and roast as directed above. When the cauliflower is done, in a small bowl, stir together 1/2 cup plain yogurt and 1 Tbs. Dijon mustard. Pour over the hot cauliflower and serve immediately.
So what will we find in our CSA this week?
1.   Peas
2.   Onions
3.   Mint
4.   Cauliflower, Broccoli, Cabbage or Kohlrabi
5.   Yes, our yummy salad mix
6.   Strawberry Cream Cheese
7.   Garlic, the last to be picked, but we are already planning a super crop for next year!
I have been seeing zucchini and other summer squash starting.   Very soon we’ll be getting enough to fill csa’s, probably next week.    If this rain gets things going, we may be able to get some summer squash to you this week:)

First week CSA

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Wild and Wonderful Salad!

So exciting to have our first CSA deliveries for the season!   We are a little earlier than some of our Farmer’s Markets, so we will be meeting at Rose’s Parking lot in Cumberland, on Thursday from 11:00- 1:00, and City Place parking lot in Frostburg, on Friday from 11:00-1:00.   Our Bedford Market is starting on Wednesday from 9:00-1:00, and Wholesome Living Marketplace will be open until 5:00pm for those that need a later pick up time.   Our Tuesday pickup at the farm will be from 10:00 am and all day long, we have a refrigerator in the greenhouse to keep things cool and fresh.

Our CSA distributions will be light this week, as we are just getting started for the season.   This is only temporary, so don’t be discouraged, it’s normal.   As the season progresses, we will be packing much more variety and larger portions to fill your tummies.   I wouldn’t want to waste the early season picks anyway, so here’s the line up for the week-

1.   Wild and wonderful salad- blend of baby lettuces, mustard greens, arugula, pea tendrils, lamb’s quarters and sorrels.

2.   Radishes

3.   Eggs

4.   Feta

5.   Goat’s Milk Soap

6.   Cozy cup of tea herbs- blend of mints, chamomile, and balms

7.   First pick of the draw- We have many veggies ready for first pick (light)-   you will get at least one:)

8.   Lilacs to make you smile till next week.

Really exciting to get moving on the CSA’s thank you everyone for supporting local food in our community!

 

See you soon!

 

 

Getting Ready for Cold

I really hope we don’t get a frost over the next 2 nights, but just in case…..

Strawberries are forming on our plants.
Strawberries are forming on our plants.
So we covered them with Straw
So we covered them with Straw

 

And grapes are developing nicely.
And grapes are developing nicely.

So we covered them too.
So we covered them too.
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And we had some summer squash that just couldn’t wait to be planted, so we covered them.
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And Caleb turned the heat on for the rest of our tenders in the greenhouse.

 

Like I said before, I hope it doesn’t happen, but if it does, we are ready for it!