Week 21 Shares

Individual shares, select 6

Radishes

Pears

Mixed Baby Lettuce

Parsley

Dandelion/Chicory

Pumpkin

Pak Choi

Green Wave Mustard

Purple & Red Mustard

EXTRAS:
HICKORY NUTS
LETTUCE
CHIVES
GREEK OREGANO
BABY LETTUCE BUNCHES
SURPRISES!

Week 19 Share

Individuals, choose 6

Apples

Pears

Radishes

Basil

Parsley

Kale/Collards

Dandelion/Chicory

Pumpkins

Extras: Chestnuts, Hickory Nuts, Lettuce, Stinging Nettles
We’ll have fresh and frozen chicken each week. Please order here.
Please excuse the late announcement.  Fall greens along with radishes are just coming in.  There are also some surprise extras. See you at distribution.

Week 18 Share

Individual shares, choose 5

Apples

Pumpkin

Kale

Dandelion Greens

Basil

Lettuce

Pears

Nettles

Extra: Flowers

WE HAVE FRESH WHOLE CHICKENS AVAILABLE. PLEASE PLACE YOUR ORDER HERE

Week 4 Share!

This Week’s Share:

Individual Shares Choose 6!

  • Cracoviensis Lettuce- An heirloom variety that is buttery and sweet with beautiful green and purple coloring
  • Forellenschluss Lettuce– The crazy name translates to “Speckled Trout”, so Forellenschluss is sometimes called “Trout Lettuce”. Beautiful crisp lettuce dappled with red.
  • Curly Kale
  • White Russian Kale
  • Stuttgarter Onions
  • Garlic ScapesGarlic lovers: prepare yourselves. Scapes add awesome mild garlicy flavor to any dish, with an awesome crisp texture. There’s a pesto recipe behind the link!
  • Dandelion or Chicory- Choose your delicious bitter green!
  • Grape Leaves
  • Sorrel

Nettles & Clover Blossoms & Dandelion Greens, Oh My!

red cloverNow that the first distribution is in the door, it’s time to try out some of the recipe choices for the week!  We often make homemade iced tea & lemonade at this time of year, and I recently found a recipe for Red Clover Lemonade.  For those of who selected them, you might want to give this a try with the Upper Meadows Farm Red Clover Blossoms.  Or, maybe you’d prefer the Red Clover Almond Biscuits. You can find the recipes by going to the Prodigal Gardens Web site, and selecting “Red Clover” in the Recipes section.

This Web site is full of information and other recipes for the veggies in this week’s distribution & others we may receive in the future.  There are lots of new ideas for the Upper Meadows Farm Dandelion Greens, Grape Leaves & Nettles.  I’m going to try the Nettles-Ricotta Pie (Surprise! It’s adapted from Mollie Katzen’s “Moosewood Cookbook”!) when we get some nettles.

Here’s to Bitter Greens!

This is Julie Parker. I’m a new CSA member, picking up at Upper Meadows’ Verona distribution site.

I’m really looking forward to these first distributions, expecting them to be packed with lots of healthy greens – those veggies we are so often told to eat but often don’t know what to do with!  For years, I avoided these items, thinking they would all end up like the mushy spinach I was served as a kid…no offense Mom!  Luckily, in college, I had the chance to live in a house with some VERY creative vegetarians, and though I am not a strict vegetarian now, they really broadened my horizons with these foods.

We often worked with Molly Katzen’s original “Moosewood Cookbook”, and I still LOVE her cookbooks.  Her “Still Life with Menu” (1988) includes a recipe for “Pasta with Greens & Feta.” This recipe is more like a guide since it’s designed to let you experiment with mixing and matching various bitter greens, just like the Upper Meadows Farm Kale & Dandelion Greens we’ll be receiving.  My family loves it with Kale!

If you don’t have Mollie’s cookbooks, you can find it through her web page.  Her web page also includes lots of other vegetarian recipes that won’t put off the meat-eaters in your families.  (Trust me – I live with two devoted carnivores for whom a meal without meat is like a day without sunshine 🙂 !)  You’ll also find lots of other fun resources for new ways to cook with vegetables.

Enjoy!

Trying To Love Dandelions

dandelionOne man’s weeds are another man’s nutritious salad. Yup, we’re talking about dandelions.

Leonard puts dandelions, or Taraxacum officinale as they are known in the plant books, in his CSA shares as much as for what they have above ground as for what is below. Dandelions have a strong thick root that reaches deep into the ground and brings back up to its leaves all of the minerals and nutrients that the soil holds, which at Upper Meadows Farm is a lot. (Unlike the weeds in our front lawns, these dandelions don’t breathe car exhaust all day.)

He isn’t the only one to believe in the benefits of dandelions. They have been used as medicine and spring tonic across much of the Northern Hemisphere for centuries.  I found this note on a quirky botany Web site for a British herbal book published in 1931:

The dried Dandelion leaves are also employed as an ingredient in many digestive or diet drinks and herb beers. Dandelion Beer is a rustic fermented drink common in many parts of the country and made also in Canada. Workmen in the furnaces and potteries of the industrial towns of the Midlands have frequent resource to many of the tonic Herb Beers, finding them cheaper and less intoxicating than ordinary beer, and Dandelion stout ranks as a favourite. An agreeable and wholesome fermented drink is made from Dandelions, Nettles and Yellow Dock.

But me, I’m not such a fan, or at least I wasn’t last year. This year, I have resolved to try harder to love dandelions. So I am looking at recipes like Dandelion Salad with Lardons and Goat Cheese Phyllo Blossoms from Epicurious.com, on the premise that everything tastes better with bacon. Epicurious also has Dandelion and Sorrel Salad with Paprika Stars, which would combine two elements from this week’s distribution and maybe balance the dandelion’s bitter edge. But I think I’m more tempted by the recipes from a California CSA, which advises combining dandelion with squid in a Burmese-influenced stir fry, or as the base for fettuccini pasta. I made pasta with nettles this way last year and it was very tasty.

I hope you’ll let us know what you are doing with your dandelions.