EverGood Farm CSA Weekly Newsletter
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Veggie Times Week 2

On the farm 
Greetings!  We hope you all enjoyed your first CSA share.  My walk-around the farm tonight was so fun, we never have such a good bounty of greens this early.  Garlic scapes, and strawberries are usually just starting about now instead of being in full swing!  Below is a picture of Kale, broccoli, and cabbage.  Tomatoes are just forming fruit, we have baby zucchini, peas and eggplant forming.  Let's hope these warm temperatures continue, so this season continues to be so great.  This week we will give strawberries to those who didn't receive them last week (everyone but Minocqua).  We are hoping to get them in all boxes this week, but if you don't receive them this week you will get them next week.  They taste amazing this year and are picked very ripe for the best flavor, so they tend to not keep in your fridge for very long (not that anyone should have trouble eating them!).  This week everyone will also receive a basil plant.  These are not in your box but will be at your pickup location, by your boxes.  Please only take one.  These are meant to be planted in the ground or potted into a larger pot.  Enjoy!  Now that the CSA has started, we are finding it very easy to fill up our days.  When we aren't harvesting for markets and CSA we are trying to keep up with the weeds, trellising and pruning tomatoes, mowing, and so much more!  If you haven't joined the EverGood Farm CSA members private facebook page we'd love to have you!  Members are posting recipes and we try to post pictures daily.  It's a lot of fun!

Quick and Easy Garlic Scape Pesto
This pesto is a great way to use garlic scapes and can be enjoyed on pasta, as a sandwich spread, or as a seasoning on other cooked vegetables.  I also freeze it in mason jars and use in place of garlic when I'm sauteing and need garlic. 

Garlic Scapes
Olive Oil
Lemon Juice

Add the scapes with a touch of olive oil and lemon juice to a food processor and puree until finely chopped.  Add more olive oil to achieve your desired consistency and enjoy.

Apple Bok Choy Salad
Wild About Greens
This has quickly become a farm favorite.  If you aren't a fan of bok choy in stir fries, this may convert you!  This dressing is very versatile and can be used on any salad. 
1 bunch finely chopped bok choy
1 large apple, peeled and shredded
1-2 large carrots, shredded
1/2 cup chopped red onion or scallions
1/2 cup unsweetened soy, hemp, or almond milk
1/2 cup raw cashews or 1/4 cup cashew butter
1/4 cup balsamic vinegar
1/4 cup raisins
1 tsp Dijon mustard
Combine bok choy, apple, carrot, and chopped onion in a large bowl.  Blend almond milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender.  Add desired amount to salad.  Serve immediately, or chill and eat within a few hours (I have eaten this the next day and it's still good!)

Quick and Easy Raw Kale Salad
I'll admit I'm not the biggest fan of cooked greens, so most of the kale I eat is in a raw kale salad, in a smoothie, or as kale chips.  This one is a favorite in our house.
1 bunch kale-curly, flat, or baby (or a combo)
1 ripe avocado
olive oil
lemon juice
salt to taste
De-stem and tear your kale into medium sized pieces into a medium sized bowl.  Start with a small amount of olive oil (1-2 Tablespoons) and salt and massage this into your kale (it will change to a slightly darker color).  Add lemon juice (about a teaspoon or to taste).  At this point you can put in your fridge for a few hours and add the avocado right before serving (it will continue to "cook" the kale a little bit more).  Otherwise, chop your avocado into 1/2" cubes and toss with the kale breaking up the avocado to coat the leaves a bit.  Serve immediately. 

Greek Salad Dressing
6 Tbsp fresh lemon juice
2 cloves garlic, minced (or garlic scapes)
2 tsp salt or to taste
1 cup extra virgin olive oil
2 tsp minced fresh oregano
Freshly ground black pepper
Combine ingredients in a mason jar and shake to combine.  Serve over crisp lettuce, with cucumber, Greek olives, feta cheese, tomatoes, and red onion. 

Sauteed Braising Greens
This will work for most cooking greens like kale, chard, braising mix, and even cabbage!
1 bag of braising greens roughly chopped
Oil of choice for sauteing
Garlic or garlic scapes
Soy sauce or salt to taste
Heat oil in a wok or large pot to high heat.  When oil is hot add garlic scapes and saute until just fragrant.  Add chopped greens and saute for a couple minutes (until bright green).  Serve immediately.  This is a great side dish to meat or other vegetables.
This Weeks Box Includes
Full Shares:
Spinach, arugula, head lettuce (2), radish, scallions, garlic scapes, oregano, tatsoi
Half Shares: Scallions, kale, cilantro, baby bok choy, braising mix, head lettuce, radish
Focus on Garlic Scapes:  Garlic Scapes are the "flower stalks" of hard-neck garlic plants.  We cut them off the plant when they make 1-2 complete curls.  Harvesting the scapes allows the garlic to put all of its energy into forming big bulbs.  They taste a bit like mild garlic and asparagus and are great both raw and cooked.  I like to add them to salad dressings and make "scape pesto" (recipe to follow) with them.  They can be used in place of garlic and are gaining popularity among chefs and at farmers' markets.  We hope you enjoy them!
Garlic Scape Ideas
-make into a pesto and freeze
-grill with a little olive oil and salt until tender
-fold sauteed garlic scapes into fritatas or scambled eggs
-chop into "coins and add to stir-fries and fried rice
-mix chopped scapes with a stick of butter to make a garlicky compound butter for grilled or pan-fried fish.
Next Weeks Best Guess
Full Shares:
Head lettuce, dill, peas (hopefully), scallions, radish, and more
Half Shares: Oregano, salad mix, scallions, radish, green garlic, and more.

EverGood Farm

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EverGood Farm · 3673 County A · Rhinelander, WI 54501 · USA

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