Welcome to week 5 of the 2022 Flat Tack Farm CSA program!
We hope everyone is having a relaxing Memorial Day and wanted to give a huge thank you to those serving our country. Veterans, those no longer with us, and those who currently serve to help others.
What's Happening?!
The irises are in bloom and most of the fields have been prepared for planting. We're going to be getting our tomatoes and peppers out this week (about a month later than normal due to all of the rain and colder weather).
Product Highlights
Our very first snap peas are almost ready to pick! As it warms up we'll have more available. There is also some very beautiful Bok Choi ready this week. I love doing quick stir fry's or making ramen with the Choi. I just quarter it and lightly sautee it before adding to ramen.
The first Garlic Scapes are also ready from our Elephant Garlic. Garlic Scapes are a short season, spring delight that comes from the flower heads of the hard neck garlic. If this if your first time trying them- they're kind of like a garlicky, green bean. I love to cook them like asparagus (rolled in a little oil and grilled) or chop them up like you would green garlic and cook them with pretty much any dish. You can also make a lovely pesto with them by putting them into a food processor with nuts and basil.
Farm Recipe Idea of the week
Strawberry Rhubarb Compote - by Laylita (click title for website link)
I made this last week and it was soooooooo delicious!!! It goes excellent on cheesecake, waffles, pancakes, can be used to make pie or Galettes, and on top of yogurt or ice cream!
- 4 cups diced strawberries (the farmers market has some super delicious strawberries right now!!!)
- 4 cups diced rhubarb
- 1 lemon juiced
- ½ cup sugar more or less to taste
- ¼ cup water
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Combine the strawberries, rhubarb, lemon juice, sugar and water in a medium sized sauce pan.
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Bring it to a boil and let it cook on low to medium heat for about 30-45 minutes, cook less or longer depending on how thick you want it.
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The sauce can be served cold or warm. Keep refrigerated. Lasts about a week in fridge.
Another recipe that is a great way to use up farm greens is Veggie Pakoras! An Indian inspired dish that makes a great appetizer or side dish. We've been making them with Nettles, Kale, Turnip Greens, or really any green that is in the shares right now! They're quick to make and can be frozen to re-heat later. They go great with a yogurt-mint sauce!
https://trinitycreativetutorials.com/vegetable-pakora-recipe
Instead of potatoes - substitute shredded or finely chopped turnips and all of the greens! *Note- Gram flour is Chickpea flour, but you can also use regular flour.
We hope you enjoy this week's offerings!
Your Farmers,
Kelly & Patrick
