Friday, May 21, 2010

Fresh this Week from Summer Creek Farm

Fresh this Week
Broccoli raab
... and more!

Notes from the Farm
It is a busy time of year at the farm. We planted peppers, more tomatoes, eggplant and melons this week. Rain has prevented us from doing much weed control but as soon as it stops and the soil dries we will have to get right after the weeds. Weeds never sleep! Weather is cooler than normal but strawberries are coming in full. I hope you all enjoy the flavor of our traditional strawberries. They are not as large in size as the berries you see in a store, but they are giganic in flavor compared to those strawberry look alikes!
--Farmer Rick

Fresh mint comes in two main varieties: spearmint, which has bright green wrinkled leaves, and peppermint, which has smooth leaves. Chop or crush fresh leaves to release their flavor (remove stems). Mint is traditional with peas or potatoes, but it goes well with many fruits, vegetables, yogurt-based sauces and chutneys. Or, if you're feeling more festive, try mojitos.
When I have fresh mint, I make Indian food, including the raita (a cold yogurt dish) recipe below. It's also great in tabouleh, served alongside warm pitas and hummus.

1/2 cup fine- to medium-grind bulgur wheat
1/3 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice (adjust according to taste)
Salt and freshly ground black pepper
2 cups roughly chopped parsley leaves
1 cup roughly chopped fresh mint leaves
1/2 cup shopped green onionsSoak bulgur in hot water to cover until tender, 15 to 30 minutse. Drain well, squeezing out as much water as possible. Toss with oil, lemon juice and salt and pepper to taste.
Just before serving, add remaining ingredients and toss gently. Taste, adjust seasonings and serve.
Sources: How to Cook Everything by Mark Bittman 2008, and The Food Life. Photo:

Recipe Feature

1 large cucumber, diced1 cup thick plain yogurt1 clove garlic, minced1-2 tbsp. fresh mint, chopped1 tsp. salt½ tsp. grated fresh ginger½ tsp. fresh lemon juice
Combine all ingredients in a bowl. Add yogurt right before serving. (Keeps in fridge without the yogurt for up to 2 days.) Serve with fresh naan, tandoori anything, or a great masala or daal.
Recipe: The Kitchen Studio

Link of the Week
This news article from the Associated Press reports a "persuasive" link between ADHD in children and organophosphates (a common type of pesticide) used to grow fruits and vegetables. Yet another reason to eat organic!

Your Recipes, Blog Links and CSA Cooking Tips Wanted!
If you've got great recipes for any items you'd like to share, please send them to We'll generally need them by Sunday for inclusion in that week's newsletter. Also, if you're blogging about your CSA share, please send us a link to your blog so we can include them all here in a future edition. Thanks, and happy cooking!

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