It has been a busy week out here at Ffynnon Farm, but then again, aren't they all? We are still building planting beds so that we have a strong system of working and fallow beds in the seasons and years to come, and planting for fall vegetables continues apace. We have begun, however, to settle into a routine on harvest and delivery days, and we hope that it is working out for you, as well.
This week's boxes will include a variety of greens and things. Everyone will receive a large bunch of Nero Tondo radishes. These are a variety that I had not grown before, and I have to admit I tried them for the novelty of it: a radish with a black skin. As it turns out, the skin is not quite as appetizing as it could be, but it also peels very easily: just give it a start with the same knife you slice off the tops and root tips with. It's up to you, but we think peeling your Nero Tondos gives them a better texture.
Everyone will also receive a bunch of curly kale and a bunch of Bright Lights Swiss chard. These are, of course, wonderful sautéed or braised with a bit of pork fat and garlic, but you can also make kale chips: simply wash and thoroughly dry the kale, cut the leaves away from the midribs and tear into bite-sized pieces, toss with a little bit of olive oil and coarse salt, and bake on a cookie sheet at 350 degrees for 10-15 minutes, or until the curly edges are just slightly brown. These are addictive and very easy.
Do you all remember my lament about the arugula with holes in it last week? Well, we've gone ahead and harvested it and put it in your boxes, because even holey arugula is better than none. It might not be the most attractive thing in a salad, but it still layers well in a sandwich--I love a combination of arugula, roasted pepper, and sharp white cheese on just about any kind of sandwich. You can also get out the food processor and turn your arugula into pesto or a green mayonnaise.
1 egg yolk
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar or other vinegar, or fresh lemon juice
large pinch of salt
1 cup olive oil, or a combination of olive and canola oils
about two cups packed arugula, washed and dried
In food processor, buzz together the egg yolk, mustard, vinegar, and salt. With the blade running, add the oil: slowly at first, and then in a thin, steady stream as the mixture begins to thicken. When mixture is thick and opaque, taste and adjust seasonings; it should be strongly seasoned. Add the arugula to the work bowl with the mayonnaise and puree; taste and adjust seasonings again, if necessary. This is great on sandwiches or as a dressing for hot or cold vegetables.
The blueberries make one more appearance this week, as well. And for our egg share members, everyone who has one egg share will receive their shares this week. For those of you who got two egg shares, we (the birds, that is) have settled into a routine and you will receive one dozen eggs per week.
Some of you will be receiving a bag of shelling (or English) peas this week, as well. The harvest this week was too small to provide them to everyone, but everyone will be getting them over the next couple of weeks. The variety we planted this year is Lincoln, an old-fashioned type that is sweet and good both raw and cooked.
In other news, we harvested our garlic and shallots this week, so you have something to look forward to in the next few boxes. Both vegetables are drying and curing here at the farm, and they are quite plentiful, so vinaigrettes and roasted garlic will be the order of the day very soon, say in two or three weeks. Next week's box will also include our first "little something extra" item that we promised when we started the CSA. Until then, happy eating.