2022 CSA Farm Update: Week 2
Hello and welcome to Week 2 of the Katchkie Farm CSA. We have had another week of very nice weather for farming. Not too hot, just a touch of rain and blue skies. The irrigation pump has been working double shifts because of dry conditions, but those same conditions make field work much more of a steady pace rather than trying to fit it all in before the rain. I think the woodchucks have also been working double shifts as the eat they young tender leaves of our kale and broccoli plants looking for a succulent snack!
On that note of broccoli, I would like to introduce to you this week’s purple broccoli. It is not the typical large head that is often thought of in regard to broccoli, but a much more delicate and sweet bunch of tender shoots. Usually, this type of broccoli can only be grown in milder climates where the plants will overwinter and produce shoots the following spring. This is the one variety that I know of that will produce these delicate shoots without overwintering. In my opinion this is the epitome of broccoli. There is nothing tasteless about this one! My favorite way to cook them is to roast them whole with garlic scapes, olive oil and a few anchovies. They will make a wonderful side dish to any meal.
This will be the last week of garlic scapes for the season as the plants get ready in their final weeks to produce heads. It is quite a feat to go from a single clove planted in October to a whole head of 6 cloves in July. Enjoy them while they are here! We also welcome the first harvests of sweet salad turnips and red beets of the season. I wish everyone an adventurous week in the cooking!
Until next time,
Farmer Jon
WEEKLY HARVEST INCLUDES*
*We try our best to provide the most accurate CSA list in the newsletter! However, there’s always a chance of last minute substitutions in some bags if we don’t harvest enough of a vegetable.
DELICIOUS RECIPES TO TRY
Chef Georgette Farkas developed a delicious recipe for our Culinary Egg-Venture cooking class - a Green Tortilla Española which is perfect for our CSA as you can swap out the Swiss chard for almost any leafy green.
Looking for more inspiration? Check out some of the recipes featured on our website!
If you haven't had a chance to try making the Garlic Scape Pesto, you still have a chance!
Check out this delicious recipe for Hot and Sour Bok Choy and Turnip Stir Fry
Put a spin on beets with this Beet Poke recipe which also makes use of your scallions
FIND US ON INSTAGRAM
Share your recipes and dishes with us via email or on Instagram! Make sure to tag @katchkiefarm and use the hashtag #KatchkieFarmCSA - we can't wait to see and share what you've made!
carinahayek
Kale and Swiss Chard Gratin using produce from @katchkiefarm CSA! Perfect for an unexpectedly chilly June evening.
Recipe adapted from America's Test Kitchen.
Preheat oven to 350. Stem kale and cut leaves into 1" pieces. Add to 2 cups salted, boiling water and cook 5 minutes. While kale is cooking, stem and cut Swiss chard leaves into 1" pieces. At the five minute mark, add the Swiss chard to the kale, stir, and cook an additional 4 minutes. Drain into colander. Add chard stems to a food processor with 1 coarsely chopped onion. Pulse until fine. Saute onion and chard stem mix in pot with olive oil until tender and lightly browned. Squeeze greens to remove excess water and add to pot with 1/2 cup (up to 1 cup) heavy cream, add thyme, salt, pepper, and nutmeg to taste. Place in casserole dish. Blitz 4 slices bread (remove crusts if they are tough) in food processor with 3 cloves garlic until you get small crumbs. Add 3 tbsp olive oil and 1 cup parmesan cheese and pulse 2-3 times until combined. Cover greens mixture with bread crumb mixture and bake 20-30 minutes until breadcrumbs are toasted and golden and vegetable mixture is hot. Rest 10 minutes and serve.