Posted 5/23/2011 10:02pm by Lyndon Hartz.
Good Earth Food Alliance Newsletter
May 23, 2011
From Newsletter Editor, Kate Potter
The rain Saturday night was so refreshing. I rejoiced that I had worked into the dusk, planting. Roma beans, sweet corn, zucchini, yellow squash. On Friday I had seeded dill, cilantro, some late peas and cucumbers. Work goes on in the hoophouse periodically drenching the cucumbers, peppers, tomatoes and eggplants with the soaker hoses and sprinkling flats of emerging pepper and tomato seedlings. It began raining around 4 on Sunday morning, and when I came out to move the pastured poultry pens and let the layer hens out of their coops around 7, everything sparkled.
Our first pick-up last week was a smashing success. So good to meet all our new shareholders and great to greet the old.
Some Reminders: If you're a “B” week pick-up, this will be your first week. Pick-up times are 4:30 - 6:00 in Peoria, 4:30 - 5:30 in Morton and 5 - 6 in Farmington and Galesburg. If you arrive early, you may be waiting for the farmer in charge. If you ordered cheese last week, it is in now. Please bring a check with you. Our next raw milk, grassfed cheese delivery will be Tuesday, June 7. Order by Thursday June 2 if you'd like to be in on that . To access our online store, click here. Kathy Corso of Crow Creek Farm Pastas is in Italy for a month, so her fresh made pasta won't be available again until mid-June.
Mark Your Calendar: 2nd Annual Good Earth Food Alliance Harvest Potluck/Picnic! Sunday, August 7, 3 - 5 p.m. at Twisted Chicken Farm.
What will you get in your share this week?
Asparagus, Chinese cabbage,spinach or arugula
All B week people will receive asparagus
Broccoli Rabe is well-known as "Rapini" in Italy. It's a wonderful leafy cruciferous with floppy little broccoli heads but is pretty different from broccoli. It requires parboiling to remove bitterness. That's not difficult and is a part of every broccoli rabe recipe; simply bring a pot of salted water to boil, drop the broccoli rabe in and boil until bright green; remove from the water and set aside for the next step of the recipe.
Broccoli Rabe with Sausage
I had a friend whose ex-wife was Italian; this was in his weekly meal repertoire (in New York, where, fortunately, or unfortunately, you could buy broccoli rabe every week of the year). You can add penne or corkscrew pasta to this recipe and/or delete the sausage. Red pepper flakes are also a tasty addition.
1 tablespoon salt
6 tablespoons extra virgin olive oil
1pound fennel or Italian sausage links, cut into pieces
2 cloves garlic, chopped (can use green garlic)
1/4 cup fresh lemon juice
1. Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.
2. Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.
3. Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving.
is a vegetable you won't find in local supermarkets! It is garlic harvested a month to 6 weeks before the bulb really matures.
Green garlic can be wrapped loosely in a paper towel then in plastic and refrigerated up to two weeks. It's too strong to use raw, but it needs only a moment of cooking to become gentled and just a little more to become almost mellow. For salads blanch 1 minute in boiling water, chill in ice water, then drain, dry and thin-slice in vegetable, grain, meat or seafood salads to act as both onion, garlic, and a crunchy green vegetable all in one.
Pasta with Green Garlic and Herb
4 oz green garlic with stems
1/2 pound Italian pasta (penne is good)
about 3 tablespoons olive oil
1/4 cup thin-sliced parsley, basil or favorite herb
salt & pepper
1. Trim green garlic and drop garlic (stem included) into large pot of boiling salted water and boil a minute or two. Lift out with tongs and use water to boil pasta in. Drain, dry and cut green garlic into diagonal slices 1/4 to 1/2 inch wide.
2. Drop pasta into the boiling water and cook until just tender.
3. While pasta boils, heat a wide skillet over medium heat. Add 1 Tbs. oil to coat pan. Add garlic and toss to lightly cook, 3 minutes to just lightly brown. Set aside.
4. Drain pasta. Toss in serving boil with 1 Tbs. olive oil. Add garlic and half herb, and squeeze lemon, and salt and pepper. Toss. Add more salt, pepper, herbs if needed for a bright flavor. You may add more olive oil.
Serves 2 as main course, 4 as side dish. Rhubarb
. Last week one of our members asked for a rhubarb recipe "without all that sugar". Because rhubarb is so very tart, it does require sweetening, but a wonderful sauce can be made with honey or maple syrup. Rhubarb Sauce
My dad's mom always made her sauce this way, with raisins. A simple country recipe.
1 pound rhubarb, cut into one-inch pieces
1/2 cup honey or maple syrup or more if you like it really sweet
a handful of raisins
Place ingredients in saucepan large enough to accommodate. Add water to just cover bottom of pan. Cook on medium heat until water boils. Allow to simmer for a minute, turn off heat and place lid on. Let set for 15 minutes. Stir. Refrigerate. Serve cold. 6 - 8 servings.
for more seasonal recipes from our recipe page. We'll see you tomorrow!