CSA Week 2
Spent today on the farm, washed over in fragrance as we harvested basil and mint. The basil was picked especially for you. Joining the herbs this week are:
kale or chard
baby beets with greens
Tips for storage
Last week, I recommended creating mini greenhouses to keep basil, cilantro, and greens. Well, the same trick will keep scallions from going limp or slimy in the refrigerator.
Believe or not, most of us do not store cucumbers optimally. Like most squashes, cucumbers kept in the fridge longer than 3 days succumb to cold injury. They also react poorly to the ethylene gas that ripening fruits and veg emit. Store in the pantry, away from tomatoes, and consume within 2 weeks to enjoy.
Okonomiyaki is a savoury pancake that is popular in Japan. It’s name means “As you like it” and it really is a pancake that you prepare your way. But Japan is not the only nation that has found a way to make pancakes that sends off leftovers and remnants tastefully.
Earlier this week, we made Savoury Swedish Pancakes with our beet greens, broccoli and other veg that was starting to wilt or turn.
3 cups of chopped vegetables (odds and bits of things you find foraging in the fridge)
1 cup flour
2.5 cups milk
Here’s what you do:
- Chop and sauté veg in a little bit of oil or butter for 3-5 minutes. You want greens to release their moisture and rest of the vegetables to be al dente.
- Butter a small casserole pan and add the cooked vegetables to the pan.
- In another bowl, whisk the other ingredients together.
- Pour the egg mixture over the veg. and let it sit while the over preheats.
- Preheat the oven to 225C (435F)
- Cook the pancake 25-35 minutes until the eggs set.
Leftovers, if there are any, make a nice lunch warm or cold.
I bet that same recipe would also make chard or kale pop. You can also add bacon or prosciutto to the veg mix.
Have a challenge, question or in search of a recipe to use with your produce from The Sharing Farm? Let us help you find a simple, new, fresh solution.
Bonnie & the 2014 Sharing Farm Crew