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
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Tangy Sorrel Dip

Tired of the same old dip? Here’s a quick and easy combination of Upper Meadows Farm’s onions and signature sorrel, which is again part of the Week 2 CSA distribution.

Sorrel dip

Week 2 Distribution

I hope everyone is enjoying the veggies in their first share.

Here’s what’s coming at all you CSA Members this week:

  • Lacinato or Dinosaur Kale
  • Sorrel- Here’s an AWESOME sorrel dip recipe from Jeff Perry
  • Lambs Quarters– Lovely leafy green, often referred to as wild Spinach. Packed with Vitamins C and A, it’s great in everything from salad to soup.
  • Stuttgarter Onions- Sweet and mild yellow onions.
  • Stinging Nettles– Delicious when cooked, nettles contained natural antihistamines, and makes an amazing pesto.
  • Parsley
  • Grape Leaves
  • Cardoon

Extras this week: Clover Blossoms and Fresh Cut Flowers

Sales are dandy for edible weeds

Sales are dandy for edible weeds
Demand for dandelions and other edible weeds is growing at grocery stores. “People are getting back to their grandparents’ food,” said Bill Coleman of Coleman Family Farms, which has seen a 25% increase in edible-weed sales compared with last year. The Wall Street Journal

A secret weapon called Sorrel

A secret weapon called sorrel
Sorrel, a plain-looking green, adds lemony tartness and complexity with almost no effort. Several recipes are provided, including one for cold sorrel soup and another for a tart with sorrel and goat cheese. National Public Radio

It’s Sorrel Season

ClusterSpring09 073I went up to the farm on Sunday for the last distribution coordinator meeting before the CSA season begins. Megan, Jeff, Leonard and I got a lot accomplished and I got reward:  sorrel!

The sorrel that Leonard grows at Upper Meadows Farm is the variety with slender green leaves that have a lemon-lime taste, not the sorrel buds that are used in Caribbean and Latin American drinks (which are actually in the Hibiscus family). Their tartness led Saveur magazine to call them “lemons of the north” in a feature story that comes with a few tempting recipes, like a sorrel frittata that would make good use of the farm’s organic eggs.

You don’t even need to get that fancy to enjoy sorrel. When you get some with your CSA share or at one of Upper Meadows’ farm markets, just add it to your salad. I might do that tomorrow, with a little crabmeat thrown in for flair. Or simply steep some leaves in hot water and then strain the liquid, which makes a delicious herbal tea, hot or cold.

Sorrel is big in France, where it gets combined with potatoes and turned into a simple soup. (There’s a vegan version here, a cold version on the Food Network site or this sorrel, pea and leek soup from Epicurious.) Sorrel makes a lovely sauce that pairs well with fish, as it does in this recipe. (In French the word for sorrel is oiseille, which was also a French slang term for money at some point.)

It may be because of the French influence on Peter the Great in 17th-century Russia that sorrel has a special place in Russian cooking as well. RusCusine, a Web site all about Russian cooking, has a recipe for Zelyonye Schi, the Russian take on sorrel-potato soup.

And it is perhaps because Russians so adore sorrel that I will not be able to make any of these recipes. My two children were born in Russia, and though both came to America quite young, they seem to have a strong taste memory. The ride home from the farm was quite quiet because both were chomping on fistfuls of sorrel. We have a small bag left, but most may be commandeered for school lunches tomorrow.

Oh well.