MILLSAP FARM ELSEWHERE
W E B S I T E
Welcome to this weeks Summer CSA Newsletter for Millsap Farms. Today is the day to get your vegetables! (This Saturday for FMO pick ups).
Farm News: Welcome to our Farm!
May 23, 2017
A word why our veggies are nutrient dense and absolutely ripe:
Nutrients- You are receiving nutrient dense foods that have been harvested at the peak of their ripeness. We prioritize taste and nutritional quality over durability when choosing what to grow. We focus on the health of our soils by using cover crops and composted manure for fertilizers. This tends to yield crops with higher nutritional content. The roots of our crops grow deeper allowing them to more efficiently take up nutrients. Composted manures and other organic fertilizers release nutrients more slowly and over longer periods than synthetic chemical alternatives, which also enhances nutrient uptake of our plants.
Ripeness- We pick our veggies Tuesday, and if it is a labor intensive harvest, we may pick on Monday. So you are receiving the ripest veggies around. Keep them fresh by storing your greens in the fridge. The main aging factor for all of the items in your share this week and especially for greens is dehydration. So keep them in a plastic bag, but don’t seal it. This will allow just the right amount of airflow. Asparagus needs to sit in a small amount of water. Store them in your fridge. Enjoy your veggies!
What’s in your share?
Marketplace Bread by Emma and Anna Millsap
Notes & What do I do with….
When you bring your carrots home, don’t store them with their tops still attached. The tops will pull moisture away from the vegetable.
Soups and stock are great ways to use up any veggies and their parts. Since they will just boil away in the liquid, you don’t have to worry about overcooking them and any bitterness will be taken care of.
Salad Turnips (or Japanese Turnips)
These little white turnips are perfect sliced up raw in your salad. They are flavorful but not overwhelmingly turnipy.
You can also stir fry them with their greens, add to soups, and roast them. All tasty options!
Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions.
Young onion tops can be used almost anywhere you’d use scallions,
1 bunch kale
1 tablespoon olive oil
1 teaspoon minced garlic
Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes
Balsamic Grilled Zucchini
2 zucchinis, quartered lengthwise
2 teaspoons olive oil
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 pinch salt
2 tablespoons balsamic vinegar
Preheat grill for medium-low heat and lightly oil the grate.
Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking for an additional minute. Serve immediately.
Thanks for choosing us to be your farmers!
~Millsap Farm Crew
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