Wednesday, June 18, 2008

Week Two: Here, have some green stuff!

Hello all!
Here we are at week two. I hope everyone enjoyed the first week's harvest. This morning in the fields was much cooler than last week, but it made for a refreshing change, actually. There was much less urgency about getting everything in out of the sun. We had a lovely time picking spring onions, dill, cilantro, and all the other things in this week's harvest. The sugar snap peas are especially fun to pick, though you have to resist the temptation to eat them all up, they're so good! After harvest we had time to take a crew of workers into the Swiss chard weeding project--so much more pleasant this week than it was last week when we were basically cooking in the sun.
The title of this blog posting comes from about this time last year when I was ably assisted in the kitchen by my dear friend Julia. We worked very hard and every week there was some phrase that came up during cooking that struck us as utterly hilarious. One week early on we finished the cooking and had a look at what we'd made for the members and Julia said, "We've just made a whole lot of little tubs of green paste. We should tell everyone 'Here, have some green stuff!'". I think we've come around to that time again with this week's menu!

This week's share:
Sugar Snap peas - 1 lb
Beets - 3
Kale/Collards - 1/2 lb
Dill - 1 bunch
Cilantro - 1 bunch
Fava beans - 7 (Known in Britain as Broad beans, Favas are the only variety of beans native to the Old World and therefore the only kind of beans Europeans had pre-contact with the Americas! Hooray for a Liberal Arts education.)
Lettuce - 4 small heads Paul tells me this lettuce is a very old heirloom variety, but I don't remember the name.
Green onions - 10
Garlic flowers (scapes) - 13 - Garlic flowers are very cool looking and make great jewelry (see photos!). We pick the flowers so the plant will send its energy into making the bulb that we'll harvest later. In the mean time, ground garlic flowers are used just like garlic in recipes. Yum.

This week's menu:
Dill Pesto from Moosewood Restaurant Cooks for a Crowd p. 26o
Broad Bean Guacamole from The Boxing Clever Cookbook p. 102 (This British cookbook's title refers to "box scheme", another name for a CSA-type program)
Quick and Delicious Borscht from Greens Glorious Greens p. 25
Dill-flavored Kale from Greens Glorious Greens p. 24
Cilantro-lime vinaigrette from From Asperagus to Zucchini p. 63
Longest Day Salad with lettuce and green onions
Fresh lettuce
Fresh sugar snap peas

1 comment:

Lisa said...

The dill pesto was fabulous! It seems to work best as a dip. We've been eating it on crackers all week.