Good Morning!
Our winter CSA will come to an end this week, and we will be turning our thoughts to planting late Spring, early Summer crops. We want to say how much we appreciate our CSA shareholders extending their friendship to us, as well as their support of our farm operation. We thank you. We look forward to growing good things for your families again this Summer!
Our mailbox is bulging with seed catalogs every day now, though we use only a few of the same ones every year. It is fun though to look through all of them and dream of summer harvests!
Since opening registration for the Summer CSA season, registrations are coming in regularly.I have no doubt that we will sell out of the shares we are offering for this summer. I think more families are realizing that it's smart to eat more meals at home these days. In view of the state of the economy, we have decided that our CSA share price per delivery will remain the same as last year, but we have also decided to extended our CSA season for an additional two weeks. We hope this will encourage more families to eat from a local farm and join us at the "Farm to Table CSA", at Doe Run Farm.
This week we will have lots of greens for our CSA families, many which can be used in stir fry which is so easy to do. Getting things prepared before you are ready to stir fry is the secret to this technique. Elisabeth, one of our wonderful Volunteers, passed this recipe along for you to try! She is a creative, wonderful cook! Here it is:
This seems to be pretty good on most veggies that can be stir-fried. Lovely on Bok-Choy. Just stir-fry and toss with this sauce
1 tsp. low-sodium soy sauce
1 tsp. fish sauce
1 tsp. chili-garlic sauce (Sriracha)
1 tsp. brown sugar
1/2 tsp. minced garlic
1/4 tsp. lime juice
Stir together, toss with veggies, serve.
Have a wonderful week!
Tuesday, January 27, 2009
Tuesday, January 20, 2009
Ahh...Fresh Escarole for your Table!
Good Morning!
The snow flurries yesterday were beautiful, weren't they? Makes you want to settle in and read a book by the fire!
We were in Nashville yesterday taking our Son to the airport after a wonderful visit for a few, short days. When he left his residence in Chicago to come visit us on Friday, it was a chilly 30 degrees below zero--that's not wind chill--that's actual temperature! We won't be traveling to visit him in Chicago until it warms up-that's for sure !
Here are a couple of recipes that you might want to try using the Escarole that's in your Nashville and Franklin CSA share boxes today. I also like to use the Escarole just julianned and added to my Green salads. Its a wonderful green! Have a wonderful day!
Kim Williams.....Madison Alabama Shareholder contributed this recipe:
Beans with Escarole (Kim's Version)
1 Tbsp. olive oil
1 head escarole
salt to taste
black pepper to taste
1/4 tsp. crushed red pepper flakes
1 1/2 tsp. olive oil
1 clove garlic, minced
1 can cannellini beans, undrained
3 sprigs fresh parsley chopped
Heat 1 Tbsp. olive oil in skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper and red pepper flakes. Cook, stirring occasionally 10 minutes or 'til tender. In another skillet, heat 1 1/2 tsp. olive oil over medium heat and add garlic. Pour in beans with the liquid. Simmer 'til creamy, about 10 minutes. Add escarole and parsley to beans and simmer 10 more minutes. Serve with corn muffins.
Another variation of the recipe above, contributed by Elisabeth Green-
Streeter, Madison Alabama Shareholder and Site Coordinator in Madison.
Beans with Escarole (Elisabeth's Version)
1 Tbsp. olive oil
1 head escarole
salt to taste
black pepper to taste
1/4 tsp. ground chipotle pepper
1 1/2 tsp. olive oil
2 cloves garlic, minced
1 can cannellini beans, undrained
2 Tbsp. basil leaves, finely sliced (Mine were frozen, I'm sure fresh would be lovely.
Heat 1 Tbsp. olive oil in skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper and red pepper. Cook, stirring occasionally 10 minutes or 'til tender. In another skillet, heat 1 1/2 tsp. olive oil over medium heat and add garlic. Pour in beans with the liquid. Simmer 'til creamy, about 10 minutes. Add escarole and basil to beans and simmer about 10 more minutes. Serve with crusty Italian bread.
The snow flurries yesterday were beautiful, weren't they? Makes you want to settle in and read a book by the fire!
We were in Nashville yesterday taking our Son to the airport after a wonderful visit for a few, short days. When he left his residence in Chicago to come visit us on Friday, it was a chilly 30 degrees below zero--that's not wind chill--that's actual temperature! We won't be traveling to visit him in Chicago until it warms up-that's for sure !
Here are a couple of recipes that you might want to try using the Escarole that's in your Nashville and Franklin CSA share boxes today. I also like to use the Escarole just julianned and added to my Green salads. Its a wonderful green! Have a wonderful day!
Kim Williams.....Madison Alabama Shareholder contributed this recipe:
Beans with Escarole (Kim's Version)
1 Tbsp. olive oil
1 head escarole
salt to taste
black pepper to taste
1/4 tsp. crushed red pepper flakes
1 1/2 tsp. olive oil
1 clove garlic, minced
1 can cannellini beans, undrained
3 sprigs fresh parsley chopped
Heat 1 Tbsp. olive oil in skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper and red pepper flakes. Cook, stirring occasionally 10 minutes or 'til tender. In another skillet, heat 1 1/2 tsp. olive oil over medium heat and add garlic. Pour in beans with the liquid. Simmer 'til creamy, about 10 minutes. Add escarole and parsley to beans and simmer 10 more minutes. Serve with corn muffins.
Another variation of the recipe above, contributed by Elisabeth Green-
Streeter, Madison Alabama Shareholder and Site Coordinator in Madison.
Beans with Escarole (Elisabeth's Version)
1 Tbsp. olive oil
1 head escarole
salt to taste
black pepper to taste
1/4 tsp. ground chipotle pepper
1 1/2 tsp. olive oil
2 cloves garlic, minced
1 can cannellini beans, undrained
2 Tbsp. basil leaves, finely sliced (Mine were frozen, I'm sure fresh would be lovely.
Heat 1 Tbsp. olive oil in skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper and red pepper. Cook, stirring occasionally 10 minutes or 'til tender. In another skillet, heat 1 1/2 tsp. olive oil over medium heat and add garlic. Pour in beans with the liquid. Simmer 'til creamy, about 10 minutes. Add escarole and basil to beans and simmer about 10 more minutes. Serve with crusty Italian bread.
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