6th Week Produce & 3rd Week Flowers

Tuesday, July 18th & Thursday, July 20th from 3:00 - 6:00pm

BYOB - Bring Your Own Bags, Boxes, or Baskets

In This Newsletter:

• Week 6 List of Produce 
• Veggie Spotlight: Tatsoi
• Featured Recipes
• Try Juicing...with a Blender!
• Green Storage
• Share with Us: Zucchini Recipes and more from Share Members

Week 6 Certified Organic Produce Share

• Cabbage
• Squash/Zucchini
• Tatsoi
• Hakurei (Salad) Turnips
• Sage
• Lettuce
• Kale
• Chard

Please note that produce listed is best estimates for the week and there may be some changes on the day of harvest.

What is Tatsoi?

Tatsoi is a member of the brassica family along with mustard greens and Brussels sprouts. This Asian green has rounded leaves shaped like a spoon and has a buttery texture and a slightly sweet flavor. 

Many liken the taste and texture of tatsoi greens to spinach and Swiss chard. You have most likely eaten tatsoi before as the leaves often show up in mixed salad greens. The leaves can be consumed raw and added to salads or lightly cooked and added to soups and stir-fries.

The potential health benefits of tatsoi come from the plant’s antioxidant and micronutrient content. Called “vitamin green,” it’s one of the top food sources of vitamin C and vitamin A.

Storage

Wrap the leaves in a damp paper towel, and store them in a plastic bag in the refrigerator for 3 to 5 days. Store tatsoi in cold refrigeration, isolated in the crisper drawer with other cold-storage vegetables. Wait to wash until eating or cooking.

Preparation

Prepare fresh tatsoi by separating the leaves and washing well. Tatsoi can be eaten raw or cooked and makes a great substitute for spinach, lettuce, or any greens for a salad. When cooking tatsoi, its best to steam or stir-fry with other vegetables or main dish. 

Need some ideas for tatsoi recipes? Try these simple and healthy dishes:

• Tatsoi stir-fry with carrots, shallot and warming spices, such as cumin, ginger and pepper
• Green salad with tatsoi, cucumber, carrots and a sesame-ginger dressing
• Tatsoi greens with sliced pears, chopped pecans and dressing made with honey, vinegar and olive oil
• Soup with Asian greens, sweet potato, chickpeas, celery and warming spices

https://draxe.com/nutrition/tatsoi/

https://food52.com

Turkey Greens Wraps

https://eatthegains.com

4 Collard/Kale/Chard/Tatsoi/Lettuce green leaves, stems removed

1 tablespoon mustard

1/4 cucumber, thinly sliced (50 grams)

1 small cooked beet, thinly sliced (70 grams)

1/4 bell pepper, thinly sliced (50 grams)

3-4 pieces roast turkey breast (about 70 grams)

1/2 cup sprouts

salt and pepper, to taste

Directions

1. Lay green leaves down on a flat surface. Layer so that two of them are on slightly on top of each other (stems overlapping) and the third in the middle above them. It should look like a big tortilla - see video above.
2. Add ingredients in the order listed, laying on top of each other like you would building a wrap/burrito. Once everything is added, place the last collard leaf on top - this helps hold everything in place. Start to roll the the collard greens like you would a burrito - fold in the outside ends and roll going away from yourself. Be careful to make sure nothing comes out.
3. Pin with a few toothpicks to hold in place and cut in half.

Easy Sautéed Greens

A side dish that is strong in taste and powerful in health!

skinnyms.com

Ingredients

• 2 pounds greens (tats, chard, kale, etc.) cleaned and dry
• 2 teaspoons olive oil
• 1 tablespoon fresh ginger optional
• 1 tablespoon garlic
• 1 pinch salt
• 1 pinch pepper

Directions

1. Using a large frying pan with a wide base, preheat it on high and add oil. 
2. Add ginger and garlic and cook for 30 seconds before adding spinach. Do not go over a minute or they will burn.
3. Immediately add the spinach and stir until wilted. The high heat and stirring helps to evaporate water in the spinach so you just end up with wilted, not slimy greens. 
4. If desired, drizzle with vinegar or lemon immediately prior to serving.

Notes

• Alternatively you can try sautéing your greens without oil. You’ll want to go lower heat for longer cooking time using liquid like veggie broth, wine, mirin, liquid aminos, soy sauce. Just don’t use a sauce with sugar in it. Pre-heat pan to medium low, add a tablespoon or two of your choice of liquid, add greens and saute. Stir frequently and add broth and/or lower your temperature if you see your greens begin to brown. 
• A lot of people choose onions as their base when they dry fry because the oils from the onion create a natural lubrication in the pan. Go ahead and give it a shot if you like the savory taste of onion. This will most definitely add more flavor to your greens.

Crispy Roasted Turnips with Chive Butter

www.runningtothekitchen.com

Ingredients

• 8 cups chopped turnips, 1-2" stems left intact if possible (*see note)
• 2 tablespoons avocado oil
• 1/2 teaspoon Kosher salt plus more for serving
• 1/4 teaspoon black pepper
• 1 tablespoon melted butter or ghee
• 2 tablespoons minced chives

Directions

1. Preheat oven to 425°F.
2. Toss chopped turnips with avocado oil, salt and pepper in a large bowl.
3. Spread out onto a large rimmed baking sheet in an even layer.
4. Roast for 25-30 minutes, tossing once halfway through roasting.
5. Mix together the melted butter or ghee and chives in a small bowl.
6. Transfer the roasted turnips to a serving platter and drizzle the chive butter sauce on top. Finish with a pinch of additional salt.

Maple Balsamic Glazed Hakurei Turnips

Josephine Alexander; Tubby Creek Farm

Ingredients

• 1 pound hakurei turnip
• 1 Tablespoon butter
• 2 teaspoons balsamic vinegar
• 1Tablespoon maple syrup
• Salt to taste

Directions

1. Melt butter in a skillet over medium-low heat. Trim turnips and cut into quarters
2. Saute turnips in butter, shaking the pan occasionally, until turnips are lightly browned and fork tender
3. Remove from heat, add vinegar, syrup and salt, and toss to combine

Healthy Zucchini Bread

cookieandkate.com

This fluffy zucchini bread recipe is made healthier with whole grains, honey (or maple syrup) and coconut oil instead of butter. It is easily made vegan and/or gluten free (see notes). Recipe yields 1 loaf.

Ingredients

• ⅓ cup melted coconut oil or extra-virgin olive oil*
• ½ cup honey or maple syrup
• 2 eggs
• ½ cup milk of choice or water
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon + more to swirl on top
• 2 teaspoons vanilla extract
• ½ teaspoon fine-grain sea salt
• ¼ teaspoon ground nutmeg
• 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—gently squeeze out excess moisture over the sink before stirring it into the batter)
• 1 ¾ cups white whole wheat flour or regular whole wheat flour
• Optional: ¾ cup roughly chopped raw walnuts or pecans

Directions

1. Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking. If you’ll be toasting the nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup.
2. Toast the nuts: Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
3. In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
4. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now, if using.
5. Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
6. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.
7. This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. You can slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.

Simple Green Juice Recipe

themediterraneandish.com

This green juice recipe is easy to make in a blender and packs in the nutrients! It’s bright and deliciously refreshing.

You can make this green juice in a blender. Here is what you do:

• Cut the vegetables and apple into smaller chunks, unless you're using a high-power blender that can handle big chunks. For kale, it's a good idea to remove the tough veins.
• Place all the juice ingredients in your blender. Cover, and run the blender on the highest setting like "liquify."
• The juice will be thicker, more the consistency of a smoothie. If you like it this way, simply pour and enjoy.
• If you don't enjoy pulp in your juice, use a small mesh sieve to pour the juice through, and use the back of a spoon to press the pulp into the sieve to extract as much liquid as possible.

Ingredients:

• 1 bunch kale or other greens (about 5 oz)
• 1 inch piece fresh ginger, peeled
• 1 Granny smith apple (or any large apple)
• 5 celery stalks, ends trimmed
• ½ large English cucumber
• Handful fresh parsley (about 1 oz)

Directions:

1. Wash and prep the veggies. Cut them in large chunks.
2. Juice in the order listed (or add them to a blender and blend on high.)
3. If you used a juicer, simply pour the green juice into glasses and enjoy immediately.
4. If you used a blender, the juice will be thicker. You can pour it through a fine mesh sieve, and using the back of a spoon, press the pulp into the sieve to extract as much liquid as possible. Pour the strained juice into glasses and enjoy!

Share Member Annabel Hodson-Walker has a 'foodie' Instagram account highlighting many uses and recipes for farm fresh produce that she is incorporating in her meals daily. One of her most frequently used vegetable is zucchini! She shared her top three favorite zucchini recipes below - scroll down. If you are a fan of Instagram, you can follow Annabel's food account for easy, delicious, healthy recipe ideas at @farmgirl.foodie.

Creamy Alfredo Zoodles and

Chicken or Shrimp

Best Ever

Healthy & Fudgy

Double Chocolate Zucchini Brownies!

Easy Stuffed 

Italian Zucchini 

Boats

Double Chocolate Zucchini Brownies

Annabel Hodson-Walker; Instagram @farmgirl.foodie

Adapted from www.iambaker.net

Ingredients

• ½ cup vegetable oil
• 1 ½ cups granulated sugar
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoon baking soda
• 1 teaspoon salt
• 3 cups finely shredded zucchini DO NOT DRAIN
• 1 ¼ cups semi-sweet chocolate chunks

Directions:

1. Preheat oven to 350°F and prepare a 9×13 pan with butter (or use baking spray) and line with parchment paper. (Allow parchment paper to go up the sides for easy removal.)
2. In a large bowl combine oil, sugar, and vanilla until fully incorporated.
3. Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.
4. Fold in zucchini by hand. Allow batter to rest for 5 minutes.
5. Add in chocolate chunks and stir again. Batter should appear more wet. (if not, let it rest for 5 more minutes and stir again)
6. Spread brownie mixture into the pan and bake for 25-35 minutes. Brownies are done with an inserted toothpick is removed with crumbs. There should not be wet batter on the toothpick.

Creamy Alfredo Zoodles and Chicken

Recipe is for one serving. Increase accordingly for the number of servings you wish to make.

Ingredients:

• 1/4 cup jar Alfredo sauce
• 2 Cups zucchini noodles “zoodles”
• 5 oz Chicken breast, boneless, skinless, raw or Shrimp
• Parmesan, Basil, Oregano to taste

Directions:

1. Slice chicken intro strips
2. Spray a pan with an oil spray & heat chicken strips for ~10 minutes, turning them occasionally, until cooked through
3. While chicken is cooking, spray a separate pan with an oil spray and stir-fry zucchini on medium heat. Once cooked through, drain any excess liquid with a sieve.
4. Add zoodles and alfredo sauce to pan with chicken, mix & let simmer ~3 minutes
5. Top with Parmesan and Herbs

Easy Stuffed Italian Zucchini Boats

Recipe is for one serving. Increase accordingly for the number of servings you wish to make.

Ingredients:

• 1 medium Zucchini
• 4 oz Ground beef, 90% lean, raw or Ground Turkey
• 1/2 cup canned crushed Tomatoes
• 1/2 cup shredded mozzarella
• Salt, Pepper, Oregano to taste

Directions:

1. Preheat oven to 400°F
2. Cut off hard ends of zucchini. Cut zucchini in half, and then half again to make 4 pieces. Using a small spoon, hollow out centers of the zucchini
3. Spray a pan with an oil spray. Stir-fry ground beef until no longer pink
4. Add in canned tomatoes and seasonings, stir 1-2 minutes
5. Add mixture to hollowed-out zucchinis
6. Spray oven-safe dish with an oil spray, add in zucchinis
7. Bake for 30 minutes, for the last 7-8 minutes add cheese

Farm Manager Abel Clark's Squash and Zucchini Pickles

(Recipe can also use cucumbers)

Ingredients

• 2 cups apple cider vinegar
• 1/2 cup water
• 2/3 cup sugar
• 1 tsp salt
• 2 medium squash and/or zucchini
• 1 tsp red pepper flakes
• 1 garlic scape or scallion

Directions

1. Slice squash/zucchini in half inch circles or half moons.
2. Mix remaining ingredients together
3. Place squash/zucchini in Quart mason jar
4. Pour mixture over squash/zucchini
5. Keep in refrigerator for a couple of hours
6. Enjoy for weeks; Keep refrigerated

Farm Manager Laura Raney's Famous "Quick Stack" Recipe

Can I switch my pick-up day if I need to?

If you need to switch your pick-up day on occasion, we will try to accommodate your request. Please give us 24 hours notice before your scheduled CSA pick-up, or the pick-up day that you’re switching to.

What happens if we can’t come pick up our share or if we will be out of town the week of a pick up?

Feel free to have a friend, family member, neighbor, or co-worker pick up for you or for themselves. Produce that is not picked up before the end of the week will be donated to a food pantry.

Can I add a Flower Share to my Produce Share?

Absolutely! We will happily sign you up for a flower share. Flower shares will start around mid-July and will go for ten weeks. The cost of the flower share is $175. Please visit our website at www.silverwoodorganicfarm.com if you are interested. Thank you!

Pick-up Frequency: Once a week for 10 weeks starting mid-July