It must be summer! Our supply of storage potatoes and carrots is too low to allow us to send any more and the rhubarb is pretty much finished, but the new root veggies are coming into their own. We are sending your first summer carrots this week, and will most likely start in on the potatoes next week.
The highlight this week continues to be the peas. You each have a full pail of shelling peas, plus a heaping pail of mixed edible pod peas (Cascadia sugar snap and Oregon Giant snow peas) and a second heaping pail of Chinese Giant. The Chinese Giant look similar to Oregon Giant (only bigger), but taste quite different. We recommend steaming or stir-frying them for best flavour. To help you keep the peas straight, we have put the Chinese Giant in with the shelling peas and broad beans; the other edible pod peas are in a bag with a teaser of green beans. You can look forward to lots more beans next week!
We’ve got lots of greens this week as well. So what are they all? On the left of the photo are rutabaga (winter turnip) greens. These have a milder flavour than the summer turnip greens we sent earlier, and do not have the fuzzy texture when raw. To their right are perpetual spinach and Swiss chard. The chard has the large leaves with colourful (mostly red and yellow, but some white as well) stalks, whereas the spinach has green stems. Both of these are best lightly cooked, and can be eaten stems and all. Ideally, stems should be cooked a few minutes before adding the greens, as they take slightly more cooking.
Second from the right is the kale. We have several types of kale this year, as the curly kale we seeded turned out to be a mix of different varieties. All have deep green leaves and tougher stems that should be removed before eating. And on the right hand side of the photo are beet greens, which come attached to the beets in your order. For nicest texture, I recommend removing them from your beets as soon as you get home, and storing them separately in the refrigerator.
Rounding out this week’s veggies are new lettuce, a nice bundle of bunching onions (and onion thinnings), and your herb bag, featuring basil, parsley, coriander (cilantro), and dill.
We hope you are finding these quantities enough, but not too much. I found that I went through mine rather quickly last week. Not only did we have the whole family home, but we also hosted farm meeting and had family visiting for two days … but I had pretty much finished the veggies before the family arrived on Wednesday afternoon! Sunday’s supper consisted of boiled potatoes and beets, steamed shelling peas, carrot sticks, and the broad bean salad recipe I posted last week.
Monday morning Shawn supplemented some leftover soup with peas, mixed greens and herbs, dried beans, and noodles. We ate this with raw sugar snap peas on the side. For supper that night we had a big batch of beans and greens (recipe below) with cornbread (and I added green onions to the cornbread), more raw sugar snap peas, and carrot sticks.
Tuesday morning we had stewed rhubarb and strawberries for breakfast (4 cups diced rhubarb, 2 cups diced strawberries, 1/4 cup honey) along with fried eggs and roasted potatoes. (When I have leftover diced boiled potatoes from supper, I keep them in the cellar overnight then roast them in the oven while the rest of breakfast is cooking.) We had leftover soup for lunch, along with sugar snap peas and lettuce salad (with the last head of lettuce from the previous week’s order, green onions, and dill). For supper I made pizza with basil, cilantro, and green onions as toppings. By then, all that was left of our order were green onions, cilantro, and mint. The mint we made into tea over the following couple of days. The cilantro we had with a Mexican style soup, and the green onions went into salads and were served with burgers. We supplemented with more of just about everything!
This week may be more of a challenge though, as Shawn and the kids leave tomorrow morning for a 6-day holiday with his parents, leaving me on my own with a bountiful veggie order. Wish me luck!
Garlicky Beans and Greens
4 cups cooked dried beans
about 6 cups loosely packed mixed greens, rinsed and chopped
1 Tbsp oil
2-4 Tbsp minced garlic
a couple sprigs of summer savory
salt and pepper to taste
In a large skillet, heat the oil and saute the garlic and summer savory for 1 minute, stirring constantly. Add the beans and heat until warmed through. Add the greens and stir until they are wilted but still bright green. Add salt and pepper to taste. Serve with chopped green onions.