Vegetable Share
Baby Arugula – 1 bag
Romaine Lettuce – 1 head
Boston Lettuce – 1 head
Swiss Chard – 1 bunch
Garlic Scapes – 1 bunch
Collards -OR- Japanese Salad Turnips – 1 bunch
As always, please keep in mind that the list is subject to change, depending on what’s going on at the farm.
Fruit Share
TBD… (stay tuned)
Milk Not Jails Share
Today is a pick up for dairy!
Hi everyone! Welcome to week 1 of the 2012 CSA Season! Barring last-minute changes, here’s what will be in the box:
Strawberries – 1 quart
Rhubarb – 1 bunch
Arugula – 1 bag
Baby Bok Choi – 1 bunch
Red Kale – 1 bunch
Japanese Salad Turnips – 1 bunch
Notes on the share (recipes available at www.goldenearthworm/newsletters):
Ingredients
garlic clove, halved
1 1/2 tablespoons extra-virgin olive oil
5 oz baby arugula (7 cups packed)
6 large eggs
1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes
Method
1. Preheat broiler.
2. Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
3. Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes.
4. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.
Yield: 4 servings
This is a pretty effortless recipe. Perfect for summer days when you don’t feel like firing up the oven. I used red quinoa, because I love how it looks, but any quinoa would do. I’ve served this both cold and warm and always over a bed of arugula.
Ingredients
1 cup dried quinoa
lots of basil (feel free to use additional herbs, such as mint or parsley or cilantro)
3 scallions
4 eggs
1 T olive or sesame oil + 2 ts oil
1 ts vinegar (I use rice)
black pepper
coarse salt
Method
1. Cook the quinoa (Put 1.5 cups of water + 1 cup dry quinoa, bring to a boil, cover and reduce heat and simmer for 20 minutes).
2. Chop and slice the scallions and herbs.
3. Once quinoa is cooked, remove from heat and add basil, scallions, 1 T sesame or oil, some black pepper and mix well.
In the meantime, poach your eggs. Don’t be scared! It’s simple.
1. Bring water to boil.
2. Add 1 ts vinegar
3. Reduce heat to simmer.
4. Crack eggs into measuring cups, then slide them out of cups into simmering water. (They will look ghostly and disgusting.)
5. Kill the heat and cover the pot.
6. After 4 minutes, remove eggs with a slotted spoon.
Top the quinoa with dash of salt, a drizzle of oil and a poached egg.
You can substite arugula for watercress, if you like. The soup can be served warm or chilled. If you are re-heating, be careful not to boil so buttermilk does not curdle.
Soup Ingredients
½ cup chopped leek
½ cup chopped celery
5 cups chopped zucchini (1 ¼ lbs)
1 14 oz can chicken broth (or veg broth)
1 cup buttermilk
½ ts salt
¼ ts freshly ground black pepper
Cooking Spray
Method
1. Heat large saucepan over medium-high heat. Coat pan w/ cooking spray.
2. Add leek & celery; saute 4 minutes.
3. Add zucchini; saute 5 minutes.
4. Add broth; bring to boil. Partially cover, reduce heat; simmer 20 mins (until zucchini is tender).
5. Remove from heat and cool slightly.
6. Use immersion blender & process until smooth.
7. Stir in buttermilk, salt and pepper.
Pesto Ingredients
½ cup arugula or watercress leaves
2 TB grated fresh parmesan cheese
1 TB pine nuts
1 TB fresh lemon juice
1 – 2 TB water
1 ½ ts extra virgin olive oil
Method
1. Process all ingredients until smooth, adding water as necessary.
2. Drizzle over soup.
Yield: 4 servings
I make this salad with candied pecans instead of walnuts and use a bottled balsamic vinaigrette when I’m feeling lazy. – Jessica
Salad Ingredients
Beets boiled (until a fork easily goes in it, about an hour), peeled, and sliced into strips
Arugula, rinsed and dried
Goat cheese
Chopped walnuts
Dressing Ingredients
1/4 cup Olive oil
Juice from 1/2 a lemon
1/4 ts Dry powdered mustard
3/4 ts Sugar
Salt and pepper to taste
Method
1. Mix dressing ingredients.
2. Assemble beets and arugula and dress with dressing.
3. Top with chopped walnuts and goat cheese.
Here is a delish recipe I made last night with our arugula stash.
I used the pesto on pizza with cherry tomatoes and asparagus and a little left over rotisserie chicken and it was yummy.
Today I put the left over pesto on pasta with a little more cheese and a dash of butter and oil and it was good too. I like a recipe that does double duty! – Jessica
Ingredients
1 garlic clove, peeled
3/4 cup finely grated Asiago cheese*
1/3 cup unsalted natural pistachios
4 cups (packed) baby arugula
1 tablespoon (or more) fresh lemon juice
2 teaspoons finely grated lemon peel
1/4 cup olive oil
Preparation
1. Finely chop garlic in processor. Add cheese and nuts. Process until nuts are finely chopped.
2. Add arugula, 1 tablespoon lemon juice, and peel. Blend to coarse paste. Blend in oil.
3. Season pesto with salt and pepper and more lemon juice, if desired. Transfer to bowl.
4. Cover and chill up to 3 days.
makes about 1 1/4 cups
Arugula is a peppery green and is a member of the mustard family.
Nutrition
Arugula is very low in calories and is high in vitamins A and C. A 1/2 cup serving is two calories.
Storage
Keep arugula refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration.
AKA
It is also known as rocket, roquette, rugula and rucola.
Origin
In Roman times Arugula was grown for both it’s leaves and the seed. The seed was used for flavoring oils. Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. (Cambridge World History of Food).
Cooking tips
The leaves are mostly eaten raw in salads, although sometimes gently cooked or pureed in sauces and pestos.
Substitutions
watercress, dandelion greens.