Thursday, July 5, 2012

Yes, it's the first share of the 2012 farm season! Welcome and a huge Thank You for joining us/returning this year. We are committed to bringing you the freshest, most flavorful, and highest quality veggies possible. The crew has been working super hard, half returning and the others new, and it shows. The fields look gorgeous and we are all happy to be eating the fruits of our labor. Matt is constantly trialing new varieties and methods, which keeps us busy. The crop plan for the CSA shares looks particularly delicious and we are so happy to share our produce with you. This summer you will see every vegetable out there, like: fennel, swiss chard, leeks, carrots, squash, potatoes, peppers, tomatoes, cucumbers, kales, cabbages, herbs, pears, apples, and so on. We are really into greens and you'll see a good variety of head lettuces, escarole, frisee, pac choi, spinach, and mesclun.


This week your box includes:

Baby Arugula

Reine Des Glace Lettuce

Frisee

Scarlet Queen Red Stem Turnips

Japanese Green Onions

Hakurei Turnips



Glazed Hakurei Turnips from Bon Appetit:

Ingredients:

2 bunches hakurei turnips or scarlet queen turnips (about 2 pounds), trimmed, greens reserved

1/4cup(1/2 stick) unsalted butter

3 tablespoons sugar

Kosher salt

Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.

Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.



Arugula, Cantaloupe, and Prosciutto Salad from Martha Stewart:

1/4 cup champagne vinegar or white-wine vinegar

1 tablespoon minced shallot

1/2 teaspoon minced garlic

1/2 teaspoon dijon mustard

1/2 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

1/2 cup vegetable oil or vegetable-olive oil blend

1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)

8 ounces fresh arugula, rinsed and spun dry

1/2 cup thinly sliced red onion

1 cantaloupe, halved, seeded, peeled, and cut into thin wedges

6 to 8 thin slices prosciutto, torn into bite-size pieces

In a mixing bowl, combine vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad. In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine. Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately

This salad is so refreshing and super easy to make. I hope you try it, also good without the prosciutto.


Have a great week!


Matt and Heather and the Sparrow Arc Crew


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