On Thursday we had our first pickup at our new CSA farm. We switched to this new farm when we went pumpkin picking at it last October and saw that they were a CSA farm. Apparently it was their first year, which is why we hadn’t know about it before. We promptly signed up for this summer and are so delighted with it. The reason for the switch is that the previous farm we used was a half hour away and this one is a mile and a half down the road! At 6 o’clock we were picking our own herbs and at 6:30 we were eating them in our dinner!
Here’s what we got: one big head of lettuce, one bag of spinach, one bag of mesclun mix, one bag of some other spring greens, six radishes, and 18 heads of broccoli. Let me repeat that: 18 heads of broccoli. Now, these are not supermarket sized heads-some were only 3 inches across. But it’s still a lot of broccoli. Pick your own herbs included garlic chives, chives, sage, cilantro, and thyme. I just picked what I thought I might use for a couple meals this week. Here’s what we’ve been eating with it:
Thursday night: steamed broccoli, salad with a mix of all the greens, and then I chopped up sage and garlic chives and spread them on turkey cutlets brushed with olive oil and seasoned with salt and pepper. I grilled the cutlets and they were delicious. A great first farm dinner!
Friday: I steamed and pureed some broccoli and fed it to Tabitha-her first taste of broccoli. She loved it! For our dinner we had more big salad and this lovely concoction: I steamed and then pureed half a head of cauliflower and some broccoli. While it was pureeing I put in a small spoonful of scallion cream cheese, a glug of milk, and a little cheddar cheese. Then I poured it into a baking dish and on top sprinkled a mixture of bread crumbs, parmesan cheese, and cheddar cheese. Baked until the top was golden. It was very delicious and creamy, but held it’s shape quite well. I found it needed a little salting at the table, though.
Although I am hesitant I feel I should try the radishes as Liz prepares them, like a tea sandwich. Although Clark showed this initial enthusiasm for the radishes, he refused to actually taste them.
I’m also planning on using more of the broccoli for that delicious- but-in-no-way-good-for-you broccoli “salad” that involves bacon, cheddar cheese, red onion, and a dressing involving mayonnaise, vinegar, and sugar. I’ll be bringing it to a Memorial Day barbecue on Monday.
All in all we’re excited about our new farm share!