June 11, 2018 | Volume 10 | Week 1/A
Summer CSA First Week

Week 1 Share:
(** see note, below )
Asparagus
Cilantro
Lettuce
Pac Choi
edible parts: stems, leaves and flowers
Pea Shoots
Radish OR Hakurei Turnips
Rhubarb
Yakina Savoy
edible parts: stems leaves and flowers

Some locations may receive:
Spinach

Dear Members of Turtle Creek Gardens,

We're pleased to be bringing you the first summer box of the season this week after a long, wet spring. Boxes for all Full Share and Group A/EOW members will be delivered Thursday, June 13, to all locations.

Group B/EOW members: your first delivery takes place next week, Thursday June 20th, Week 2/B.


Our truck leaving the farm on CSA delivery day
** NOTE: Pack list is subject to change due to weather or harvest conditions .
Look-Alike Greens
This week your box contains Yukina Savoy and Pac Choi (aka Bok Choy). Both are in the mustard family of greens and are popular in Asian cooking. They resemble each other in that both have fleshy stems and large leaves. To tell them apart:

  • Pac Choi's stems are white and relatively thick, especially much wider at the base than near the leaves. The leaves are relatively smooth and flat.

  • Yukina Savoy's stems are thinner, less tapered, and more of a pale green color. The leaves are heavily wrinkled and curled, or "savoyed"--which is how it got its name.


Warm weather prompts most early spring greens to flower and go to seed, or "bolt". In the case of both these greens, all parts are edible: stems, leaves, and flowers.

Both these greens can be eaten fresh or cooked. Prepare them both the same way and use them interchangeably in recipes that call for other greens such as Chinese Cabbage:
  • Separate leaf stems from their base and wash well to remove any field soil.
  • Trim the stems from the leaves and chop or thinly slice. Set aside.
  • Cut leaves into ribbons. Roughly chop flower parts.
  • Saute or steam stems first, as they take longer to cook. When they begin to be tender, add leaves/flowers to your dish. Cook until greens are wilted and all parts are tender.
A Recipe for (Almost) All Vegetables
Almost everything in this week's box could be used in this versatile recipe for Basic Fried Rice. (Use you lettuce for a side salad and make dessert with the rhubarb.)

You will need 3-4 cups of chopped vegetables to serve 2 people. Slice radishes or turnips thinly (no need to peel), or julienne. Add these harder roots toward the beginning of cooking, along with thick stems from Pac Choi or Yakina Savoy and save tender leaves and pea shoots for last, so they just wilt into the finished dish. Finish with a sprinkle of cilantro.

Remember: any greens attached to your turnips and/or radishes are also edible!
Penne with Asparagus & Chicken
Ingredients
16 oz dried penne 
5 T. olive oil, divided
2 skinless, boneless chicken breast halves - cubed
salt and pepper to taste
garlic powder to taste
½ c. chicken broth
1 LB asparagus spears, trimmed, cut on diagonal into 1" pieces
1 clove garlic, thinly sliced
1/4 c. Parmesan cheese

Method:
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

Warm 3 T. olive oil in a large skillet over medium-high heat. Stir in chicken; season with salt, pepper, and garlic powder. Cook until chicken is lightly browned and cooked through, about 5 minutes. Remove chicken to a dish, set aside.

Pour chicken broth into skillet. Stir in asparagus, garlic, and salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 8 minutes. Return chicken to skillet, and warm through.

Stir chicken mixture into pasta, combine well. Let stand, covered, about 5 minutes. Drizzle with 2 T. olive oil. Toss and sprinkle with Parmesan cheese. Serve immediately.

Yield: 6-8 servings
Recipe adapted from allrecipes.com
Rhubarb Meringue Dessert
Ingredients:
Crust:
2 c. flour
2 T. sugar
1 c. cold butter, cubed

Filling:
2 c. sugar
1/3 c. flour
1 t. salt
6 egg yolks, lightly beaten
1 c. heavy whipping cream
5 c. sliced fresh or frozen rhubarb (unthawed)

Meringue:
6 egg whites
1/2 t. cream of tartar
3/4 c. sugar
1 t. vanilla extract

Method:
Combine flour and sugar; cut in butter until crumbly. (Use pastry cutter or food processor) Press into greased 13"x 9". baking dish. Bake at 350° for 20 minutes. Cool on a wire rack.

Combine sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set. Remove from heat and top with prepared meringue.

Meringue: In a large, clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.

NOTE: Rhubarb freezes well: clean, chop, and place in freezer bags in quantities to fit your favorite recipes. No need to thaw when using.

Yield: 12 servings
Recipe adapted from tasteofhome.com
Radish-Cilantro Salsa
Ingredients:
½ LB radishes, stems removed (about 8-10)
1 clove garlic, crushed
1 jalapeño, ribs and seeds removed
1 T. freshly squeezed lemon juice
2 T. fresh cilantro leaves
Coarse kosher salt and freshly ground black pepper

Method:
Place radishes, garlic, jalapeño, lemon juice, and cilantro in the bowl of a food processor and pulse until finely chopped. 

Transfer to a serving bowl and stir in salt and pepper to taste. Allow to stand at least 20 minutes to allow the flavors to develop.

Serve with chips of your choice.

Yield: 4 servings
Recipe adapted from theliveinkitchen.com
Turtle Creek Gardens, LLC | 262-441-0520 |
Janet Gamble, Farm Manager: farmmanager@turtlecreekgardenscsa.com
Christi Ehler, Newsletter Editor: newsletter@turtlecreekgardenscsa.com