What's in the share this week...

This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even  though they're not on the list.  

Mix-and-Match seven items this week from the following list: 

• Scallions
• Spinach -- tender and sweet, great raw or steamed, this early season favorite won't be around for long -- enjoy it while it's here!
• Kale -- our early season kale is sweet and tender and is great raw or cooked. Check our recipe section for lots of ideas about how to use this most nutritious cooking green
• Lettuce -- green and red head lettuce starts off the season
• Radishes -- the season will start with the delicate "French Breakfast" radishes and then move on to the more robust round "Easter Egg" and "Cherriette" styles.  All are delicious raw -- or try them sauteed in butter!
• Garlic Scapes -- these little beauties are the star of the early season distributions. Only available for one or two weeks, they are the flower stalk of the garlic plant and can be used just like garlic -- think of them as a garlic scallion. They are absolutely delicious on the grill! 
• Plus a farmer's choice that may include salad turnips, arugula, tatsoi, vitamin green, mustard greens, bok choy, kohlrabi, rhubarb, escarole and frisee endive.

Pick-Your-Own Crops 

You are welcome to harvest the PYO portion of the share during any daylight hours, 7 days a week. Please check the board at the little red kiosk for information on amounts, locations and picking instructions. Remember, you can pick one time per week but it doesn't necessarily have to be at the same time you are picking up your share.  

• Strawberries  
• Snow Peas  
• Sugar Snap Peas
• Herbs 

Quick Links

• Shopping bags for yourself 
• Produce bags (8-10 if you like each crop to have its own bag) for yourself
• Extra pint or half-pint containers  (leave these at the PYO stand, not the distribution shelter -- no quart size containers, please)
• Vegetable scraps, coffee grounds, and eggshells (please walk these out to the compost piles)
• Your own scissors if you'd like them for PYO herbs
• Well-behaved dogs on leashes
• Your questions about the CSA or the farm in general 
• A picnic if you want!
• Friends and family!

• Rubber bands (we can't re-use them, sorry)
• Meat scraps, cooked food, or any flowering or diseased plants for the compost piles

Everyone knows about eating raw radishes, but have you ever tried them braised? 

2 tablespoons unsalted butter

1 shallot, finely chopped

1 pound radishes, ends trimmed

1 1/2 cups chicken [or vegetable] stock

1 tablespoon red wine vinegar

2 tablespoons sugar

Salt and pepper, to taste
 

1. In a medium skillet over medium heat, heat the butter. When it melts, cook the shallot, stirring often, for 4 minutes or until it browns.

2. Stir in the radishes, stock, vinegar, sugar, salt, and pepper. Bring to a boil, lower the heat, and cover the pan. Cook for 10 minutes or until the radishes are tender.

3. With a slotted spoon, transfer the radishes to a bowl. Turn the heat under the skillet to high. Let the cooking liquid bubble steadily for 5 minutes or until it reduces to the consistency of a glaze.

4. Remove from the heat and stir the radishes into the glaze to coat them all over. Taste for seasoning and add more salt and pepper, if you like.

From boston.com, 9/22/10 

Do you have a favorite recipe you'd like to share?! We're always looking for new ideas for our Farm produce. Send any recipes to waltham.csa.news@gmail.com.