Friday, May 14, 2010

Summer Creek Farm Newsletter

Welcome all to the 2010 season. The warm weather has accelerated some crops. We are hoping this does not causes a hole in the produce as we go through the early stuff and current cool weather delays the later produce. Time will tell. I hope you enjoy all the fresh produce we have for you and tell your friends. You can email me at any time with comments or suggestions. Enjoy the season! We are busy planting much more!
--Farmer Rick

Fresh this Week

Broccoli raab
... and more!

About Your Newsletter

To give you some tips on what to do with some of the produce, and let you know what’s coming, we’ll send out a newsletter every week. The same newsletter is sent to all pick-up locations. Since produce becomes available when it wants to, box contents may vary from location to location and day to day. The list included in these weekly newsletters is our best guess as of newsletter publication time (which may also vary from week to week, depending on when Farmer Rick can tell us what will be in the boxes).

Recipes, tips and suggestions are encouraged. To contact Farmer Rick directly, please email him at

Broccoli Raab

Broccoli raab, also known as broccoli rape, rabe or rapini, is a longtime regular in Italian cooking. With a stronger, more bitter taste than broccoli, broccoli raab is a welcome addition to the adventurous cook’s repertoire. To prepare, trim the dry ends of the stems and pull off any yellowing or wilted leaves. To serve plain, parboil (boil briefly), and shock with ice water to preserve the green color. It is done when you can insert a skewer or thin-bladed knife into the thickest part of the stalk. Overcooked broccoli raab becomes mushy. You can substitute turnip or mustard greens in place of broccoli raab successfully in many recipes. Broccoli raab is an excellent source of Vitamin K, and is also high in Vitamins A and C.

Sources: How to Cook Everything by Mark Bittman, and

Recipe Feature

Basic Pasta with Broccoli Raab
This recipe works well with other leafy greens or regular broccoli as well - simply adjust the cooking time for the greens according to their toughness.

1 bunch broccoli raab
2-4 tbsp. extra-virgin olive oil
2-6 cloves chopped garlic, to taste
1 tsp red pepper flakes (optional)
Sea salt and pepper to taste
1 pound box small pasta shells
¼ cup fresh grated parmesan (optional)

Bring a large pot of water to a boil with salt. Boil the broccoli raab whole until it is tender, 5 to 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium-low heat. When hot add the garlic and red pepper flakes, if using. Cook just until it begins to sizzle, then lower heat to keep warm. Scoop the raab out of the water carefully, then drain, chop into 1-2 inch pieces and add to skillet. Scoop boiling water into the skillet 1-2 tbsp at a time to keep moist as needed. Use the remaining boiling water to cook the pasta according to the package’s “al dente” instructions, then drain and add pasta to skillet. Stir to combine, add parmesan and salt and pepper to taste and serve immediately.
Recipe: Adapted from How to Cook Everything, by Mark Bittman, 2008.

Link of the Week

Strawberry shortcake with whole grain biscuits and an interesting twist on cream, from Eating Well.

Shopping list items for this recipe (things you may not keep in stock):

Neufchâtel (reduced fat cream cheese)
Heavy whipping cream
Reduced fat sour cream
Buttermilk (optional, if you have vinegar - see tip in recipe)
White whole-wheat flour or whole grain pastry flour (both available at the Common Market in Frederick)

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