Extension – 4 More Weeks!

Hello TeenasprideCSA Family,

Great News!! We will be extending our CSA produce program for another 4 weeks,
as many of you have requested. Our last week (week 24) is April 16th. The
next 4 weeks begin April 23 and will end May 15.

To extend your veggie deliveries go to www.Teenaspridecsa.com and fill out the join form and in the
comment tab write “extension”.

Our farm
team appreciates all your emails that tell us how much you enjoy your fresh
vegetables. The farm team and CSA members
appreciate the recipes that members have shared thru emails and Facebook.

I really appreciate the Helpful Hints on how
to use and preserve the large amount of herbs and greens we put in your boxes. Using these methods and saving your excess herbs each week allow
you to use these healthy herbs most of the summer until we start harvesting
again.

We have
been trying to do a better job of communicating with all of you this year (PR
is hard for farmers!).  I hope you liked
the produce pictures you have been receiving. They should get better now that
one of our members has offered to come to the farm and show me how to take
better pictures. Another member is working on a new design for our website that
will be more user-friendly for our members.

You will all have your very own CSA member password, to access a
member’s only section.

Important

On Sunday, May 6 from 1 to 4pm our farm will have an open house,
farm tour and pot luck brunch for members and their families only. This
event is not open to the public.

Each member is asked to bring a dish to share with our other families. Don’t
forget a serving spoon to go with your dish. Our farm will supply a “Just
Picked” raw salad bar for everyone.

Please remember to save the date. Please also RSVP by
emailing the farm at Teenaspridecsa@live.com

Thanks for all your kind words and emails.

Happy eating,

TeenasprideCSA

Nuclear Healing Chicken Soup

Week 3 of 4 Ext. – May 2012

If you are feeling sick, feverish, chills or just run down, try this amazing soup!

My hubby came home from working at Turkey Point, yes the nuke plant, completely exhausted from working 16 hour days, 2 weeks straight with no day off.  He had all-of-the-above symptoms.  First, I made him down a tall glass of the HEALING LEMON GRASS TEA (see the recipe on our site), then I made him this soup.

He was up and at ‘em, feeling like new at 3:30 the next morning – yes, 3:30 AM – ready to go to work!  No joke.

4 C filtered water +1 T Minors chicken base (from BJ’s) 

<<OR   1 Qt flavorful, undiluted chicken broth>>

2 lg stalk fresh TeenasPrideCSA celery with leaves, chop stalk and leaves

1/2 lg TeenasPrideCSA  onion, chopped

4 lg garlic cloves, minced

20 or so leaves of fresh TeenasPrideCSA tarragon, chopped

1 C cooked rice – optional

olive oil

sea salt

freshly ground black pepper

Use a medium pot with tight-fitting lid.  Over medium, heat olive oil.  Add onion and saute for 2 minutes.  Add garlic, stir & saute 30 seconds – just until fragrance is released!

Toss in celery and stirfry for 1 minute.  (If garlic starts to brown, immediately add water!)

Add tarragon and stirfry 30 seconds.

Add water and chicken base.  Stir to melt base into water. (Or add chicken broth, if you are using instead). 

OPTIONALLY – add the cooked rice now.

Place lid on pot and bring to gentle simmer.  You do not want to boil all your nutrients out!

Once the fragrance has filled the room, about 5 minutes, it’s ready. 

The soup should be brothy and a pretty GREEN color.  It is EASY to DIGEST so it is nice when you feel sick but need sustenance.  The rice is just a filler if you need it.  The healing is in the herbs!

REMEMBER…FARM Before PHARMacy

Fish Tacos with Radish Salsa & Cilantro Salsa Verde

Week 4 of 4 Extension – May 2012

1 bunch fresh TeenasPrideCSA cilantro (roots and thick stems removed)

4 tablespoons fresh lime juice (from 2 limes)

3 tablespoons olive oil

Coarse salt and ground pepper

1/2 bunch TeenasPrideCSA radishes (about 4 ounces), trimmed, halved, and thinly sliced

3 scallions, thinly sliced

1/2 jalapeno chile (ribs and seeds removed, for less heat), minced

1 1/2 pounds skinless tilapia fillets (about 4)

 1/2 teaspoon ground coriander

12 corn tortillas (6 inches each)

Spaghetti with Broccoli Raab

Week 4 of 4, Extension – May 2012

A pasta sauce that features Broccoli Raab teamed with garlic and chili flakes is a natural. Add bread crumbs for crunch and the dish is a real winner.   

NOTE: No blanching required since boiling the raab as part of the recipe.

Sea salt       

1/2 cup extra virgin olive oil, more as needed       

3 or 4 cloves of garlic, peeled and slivered       

1 cup bread crumbs, preferably homemade       

1/4 teaspoon red pepper flakes, or to taste       

About 1 pound TeenasPrideCSA broccoli rabe, trimmed and washed

1 pound spaghetti, linguine or other long pasta       

Freshly ground black pepper       

Freshly grated Parmesan cheese    

1. Bring a large pot of water to a boil and salt it. Put  1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.       

2. Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.       

3. Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.       

4. When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.      

Yield: 4 to 6 servings.

Broccoli Raab & Caramelized Onion Frittata

Week 4 of 4 Ext. – May 2012

NOTE:  You may choose to prepare your broccoli raab before using in any recipe …

a) TRIM TOUGH ENDS – they can be chewy

b) BLANCH – drop into boiling water for 1 minute, then plunge into ice water bath to chill.  This reduces bitterness but does not cook all the way through, so crisp texture is preserved.

With a light salad tossed in lemon juice and olive oil, the frittata makes for a pleasant low-effort brunch, and tastes great cold, making it a good addition to a picnic basket or a quick weekday breakfast on the go.

6 Eggs
1 C Gruyere or Comté cheese
1 large onion sliced thin
1 C blanched and chopped TeenasPrideCSA broccoli raab, (asparagus, swiss chard or other vegetable also work well)
salt and pepper

In a medium bowl whisk the eggs, then add the cheese along with a pinch of salt and pepper. Stir to combine.

Heat an oven safe non-stick skillet or well seasoned cast iron skillet over medium heat then add a splash of olive oil and saute the onions until soft, brown and fragrant, about 15-20 minutes. If you blanched your broccoli raab, make sure you squeeze out any excess moisture with your hands. Add the vegetables to the pan and saute to warm.

Pour the egg and cheese mixture over the vegetables and stir to combine. Turn down the heat to medium low then smooth off the top and allow the egg to cook about half-way through. You can check to see how well cooked it is by tipping the pan up and shaking. It should be firm but jiggly, kind of like a pan of jello.

Move the oven rack to the upper middle position and turn the broiler on. Place the skillet under the broiler until the top is mostly set and is just starting to brown (1-2 minutes). Remove from the oven and allow to rest for 5 minutes. Slice and serve warm with a salad.

Healing/Detox Iced Lemon Grass Tea

TeenasPrideCSA FARMacy

Week 4 of 4 Extension – May 2012

Well-known in Jamaica as FEVER GRASS, this herb/grass is known to reduce fever…and that’s only one of it’s many healing properties!

Visit the FARM before the PHARMacy

HEALTHY HINT:  helps detoxify the liver, pancreas, kidney, bladder, and the digestive tract; 

cuts down uric acid, cholesterol, excess fats and other toxins in the body while stimulating digestion, blood circulation

>It is definitely an amazing detoxifier for the whole body.<

HEALING/CLEANSING ICED LEMON GRASS TEA

1 bunch TeenasPrideCSA  fresh lemon grass, vigorously twisted & split to release lemon oil

Agave syrup, stevia or sweetener of your choice

3 C filtered water

Medium pot with tight-fitting lid

Bring water to a boil. 
Remove from heat; stuff prepared lemon grass into hot water; place lid on pot & let steep for 10 minutes or longer, if you have time…the longer the better to release more of the oils. 
Strain into pitcher; sweeten, if desired, and add 1-2 C filtered water
to fill pitcher.  Keep chilled &
drink soon for full medicinal effect.

TeenasPrideCSA Broccoli Raab No-Brainer Recipes

Broccoli Raab

Week 4 of 4 Extension – May 2012

FYI: Pronounced “broccoli rob”.  Widely used in Italy. Not a type of  broccoli – it’s more closely related to mustard greens or turnips.

  PREPARATION: Not necessary but you may like it better. Do before any recipe.

  a) TRIM ENDS – some can be tough and chewy

  b) BLANCH – plunge into boiling water for 1 minute, remove and chill in ice water.  The food does not cook all the way through, so crisp texture is preserved.   Removes bitterness.  

1.  It is near-perfect as a side dish, especially when sautéed with oil, lemon and garlic

2.  Sauté & use as a bed for any meat or fish

3.  Sprinkle on pizza or toss with sausages

4  Use as the basis of a frittata. 

*Search our site for Broccoli Raab & Caramelized Onion Frittata  recipe!

5.  Sauté in olive oil & toss with pasta; season as you like.

*Recipe for Spaghetti with Broccoli Raab is on our website! 

HEALTH BENEFITS: 

• Calcium- Raab is a great source of calcium, which in addition to helping prevent osteoporosis, may assist in weight loss.
• Vitamin K- Raab is rich in this vitamin, which helps the body use calcium and assists in processes like blood clotting.
• Folate- Broccoli raab contains this B vitamin which is helpful in preventing heart disease.
• Antioxidants- While all “Brassicas” (Brussels sprouts, kale, cabbage) contain antioxidants, raab is a particularly great source of compounds called “glucoinolates” shown to be effective against  lung, stomach and colon cancer. A 3.5 oz serving of rabe contains more than half your daily requirement of the antioxidants Vitamin A and C.

Swiss Chard with Garbanzo Beans

Week 4 of 4, Extension – May 2012

1 bunch TeenasPrideCSA Swiss chard, rinsed and chopped

2 tablespoons olive oil

1 shallot, chopped

2 green onions, chopped

1/2 cup garbanzo beans, drained

salt and pepper to taste

1 tomato, sliced

1/2 lemon, juiced

Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant.

Stir in garbanzo beans, and season with salt and pepper; heat through.

Place chard in pan, and cook until wilted.

Add tomato slices, squeeze lemon juice over greens, and heat through.

Season with salt and pepper to taste.

Tomato Millefeuille

Tomato Millefeuille

Week 3 of 4 Extension – May 2012

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Millefeuille, French for “a thousand leaves,” typically refers to a pastry dessert, but in our case, it describes this savory & spectacular appetizer that is basically a towering Caprese!

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Important Note: You may need to slice off a little of the bottom of tomato FIRST to assure that it sits flat on surface, before slicing.

1 TeenasPrideCSA heirloom tomato, thickly, evenly sliced, keeping slices IN ORDER

Fresh pesto

Fresh large ball mozzarella, thickly, evenly sliced same size as tomato

Sprig TeenasPrideCSA basil leaves, for garnish

Extra Virgin Olive Oil

Sea Salt

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On individual serving plate, place BOTTOM SLICE of tomato.

Spread dollop of pesto to edges.

Place slice of mozzarella on pesto.

Top with NEXT FROM BOTTOM tomato slice.

Continue stacking, working from bottom tomato slice upward, until you get to the top slice with stem.

Drizzle a little EVO, then sea salt.  Garnish with basil sprig.

See who DARES be first to tear it down!  Molto Bella!

TeenasPrideCSA ORANGE MINT No-Brainer Recipes

Orange Mint herb

Week 3 of 4 Extension – May 2012

Orange Mint is a very delicately flavored mint which is one of the best for making delicious tea.  Its flavor is more subtle, much less strong, than spearmint and peppermint.  This one is special!

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Skinny Legs Antipasto

Week 3 of 4 Extension – May 2012

simple version #1

2 TeenasPrideCSA  heirloom tomatoes, thickly sliced

A few handfuls TeenasPrideCSA arugula

TeenasPrideCSA large leaf lettuce, to cover dish

10-20 TeenasPrideCSA basil leaves

10 or so leaves TeenasPrideCSA chives

3 TeenasPrideCSA leeks, white and light green parts only, sliced thinly crosswise, rinse in colander to remove any grit; dry well

Juice of 1 lemon, or to taste

3 T extra virgin olive oil

Sea salt and fresh ground pepper, to taste

Optional: Varieties of Olives, Peppers & Cheese

Mix lemon juice, olive oil, s&p; add fresh leek slices to marinate for at least 30 mins. 

Meanwhile, wash and dry lettuce, arugula & herbs. 

Artfully arrange whole lettuce leaves around serving platter to cover. 

Sprinkle arugula around. 

Overlap tomato slices on top of greens. 

Sprinkle with torn basil leaves & chopped chives. 

Finally, drizzle marinated leeks with dressing over the top & serve with optional ingredients, if desired.

creative option #1

Herb Bundles

Instead of scattering your arugula, seperate equal, small bundles, just enough to pop in your mouth, on a clean, flat surface.

Use one whole chive leaf to delicately tie around your arugula bundle.  If you can manage a pretty bow or just a neat little knot will do.  Snip off excess to your preference.

Place one bundle on each tomato slice OR group bundles together at one end of platter.

Drizzle with marinated leek dressing.

creative option #3

MINI SKEWERS

These are fun and kids can help!

Use your imagination…just a little nibble of this and that on a toothpick

A pitted black olive, a bite of tomato, a fresh mini-mozzarella ball & a sprig of basil

Group them together on your platter and drizzle with the marinated leek dressing

creative option #3

BASIL ROLLS

Use your largest basil leaves for this one…washed & dried well

Herbed goat cheese or any soft cheese you prefer

Place basil leaf face down on clean, flat surface

Using your fingers, roll an elongated ball of cheese and place in the center

of the leaf, length of cheese ball running the length of the leaf.

Fold  one side of leaf over cheese and roll to other side so that cheese is completely rolled inside of leaf.

Place seam side down on platter in a group.  Drizzle with marinated leek dressing.