July, 9th 2019

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What’s in your share?

Snap Peas

Butterhead Lettuce

Summer Squash

Radicchio

Basil

Green Beans

Stir Fry Mix

Green Garlic

Bunching Onions

There’s an old saying, “what grows together, goes together”, that often plays into our minds when we are in the midst of the growing season. Being Wisconsinites, we eat heartier diets in the winter; potatoes, squash, stored beets and carrots, and often more grains and breads. (This winter, we were starting to get pretty sick of finding new ways to cook potatoes.) Then, as soon as summer comes, we are overloaded with an abundance of vegetables, sometimes feeling overwhelmed about what to do with them.

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But the rhythm of the seasons make our job as cooks easy, providing vegetables that pair well with each other. In the spring we have greens, peas, bunching onions, and small roots; the perfect ingredients for that light, fresh salad we have been craving all winter. The summer brings zucchini, green beans, cabbages, and garlic, all substantial enough to withhold heat from the stove to be sautéed into a stir fry. As the summer continues to get hotter and we start sweating at the thought of turning on the oven, tomatoes, peppers, and cucumbers start ripening and have so much flavor and texture that we don’t even need to cook them.

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We hope that you all are finding the vegetables in your shares to be enjoyable, while also leaving room for experimenting and learning about the seasonal changes through vegetables. As exciting and delicious as it is, it can also be challenging and sometimes exhausting to think of new recipes. We have gotten feedback from some of you, and it seems like a lot of our members have some great ideas and recipes that would benefit all of our members. Finding community through food is one of our biggest reasons for providing a CSA, and as farmers, we hope not only to become connected with our members, but that our members become connected with each other through the food that we have in common. That being said, we have created a Facebook group for all of our members (and anyone else) who is interested in sharing recipes and ideas. Please feel free to post recipes, upload photos of food or people enjoying the food, and converse with each other. It’s also a great place to ask questions about any of the produce in your shares. Chances are pretty good that someone else also has the same question.

A Note About Green Garlic: Green garlic is a young garlic bulb that has not fully matured yet. It is available only in the spring and early summer, and has the same flavor as a mature garlic bulb, without the papery wrapping around each individual clove. It will not need to be peeled. The leaves of the green garlic are more tender than mature garlic, and can be eaten. As the leaves become more papery, they can be peeled off to reveal a tender stalk, which can be chopped and treated like a scallion. The stalk would be a great addition to the pesto recipe below.

Roasted Radicchio with Maple Balsamic Glaze

  • 1 head of radicchio (cut into quarters)

  • a few pinches of salt

    Preheat oven to 425° F. Arrange the quartered radicchio on a roasting pan so that the outer leaves are lying on the pan. Drizzle Maple Balsamic Glaze (recipe below) over radicchio, so that the glaze gets inside the layers of leaves (leaves should be generously covered, but not dripping). You might not use all the glaze, reserve for salad dressing or sauce. Sprinkle with salt and cook for 15-18 minutes, until the lower leaves begin to brown, but not burn. This is great eaten over a bed of pasta tossed in the leftover glaze, or as a side.

Maple Balsamic Glaze

  • 1/4 c balsamic vinegar

  • 1/4 c olive oil

  • 1/2 bulb green garlic (finely minced or grated)

  • 2 T maple syrup

  • a few sprigs of basil (finely chopped)

    Whisk all ingredients together in a small mixing bowl.

Basil Pesto

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  • Most of the basil in your share, leaves and stems (save some for fresh eating, if desired)

  • 1/2 bulb of green garlic (finely chopped)

  • 1/2 c parmesan cheese (finely grated)

  • 1/4 c toasted pine nuts (though traditional in a pesto, they are pricey, so we ofter substitute with roasted walnuts)

  • 1 T lemon juice

  • 1 t salt

  • 1/2 c olive oil

    Put all ingredients (except olive oil) into a food processor or blender. Blend on high, pulsing first if necessary. Gradually pour in olive oil until it becomes a paste texture. Taste and add more salt if necessary. This is a great spread on sandwiches, pasta sauce (with radicchio recipe!!), dipping sauce, or just eaten by the spoonful.

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