Share Items for July 4

Happy 4th of July! May your zucchini find their way onto a BBQ somewhere!

• 1 head bok choi ($2)
• 1 bu kale ($3)
• 1 bu Swiss Chard
• 1/2 pint snow or sugar snap peas ($2)
• 5 garlic scapes ($1.50)
• .3 lb braising mix ($3)
• 2 heads of lettuce ($5)
• zucchini

Fruit share: 2 pints blueberries and 1 half-pint raspberries OR 1 pint strawberries
Egg share: as usual, 1/2 dozen of our pastured eggs!
Flower share: sunflowers, cosmos, calendula, other flowers.

Pea shoots part ll

Inspired by stories of sauteing of pea shoots, I visited the Sunday farmers' market on Cortelyou. Knowing that I had garlic scapes, asparagus, and pea shoots, I found vendors with fresh scallops and homegrown shiitake mushrooms. The result: delicious.

Proportions can be seen in the photo to the left with the center bowl being diced mushroom stems (where all the vitamins are according the mushroom vendor). Can easily be adapted to use the baby bok choi that are included in this week's pickup.

Strawberry Rhubarb Pie

Having received more strawberries and rhubarb than I could eat, I remembered seeing a recipe for a pie that was highly recommended by Catherine, KWT CSA member, via the Google group. Following her advice, I shortened the prep time by using a store bought crust. In addition, I threw in a few raspberries. Absolutely delicious.

To see the complete recipe, follow the URL; the recipe below eliminates the instructions for the crust.

Lattice-Topped Strawberry-Rhubarb Pie
Bon Appétit | April 1997

Filling

• 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
• 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
• 1/2 cup (packed) golden brown sugar
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

1 large egg yolk beaten to blend with 1 teaspoon water (glaze)

Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Spoon filling into crust. Create lattice by placing dough strips in opposite direction atop filling. Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

CSA share items June 27

• 1 lb spinach ($5)
• 1 bu kale ($3)
• 1 pint snow peas ($4)
• 5 garlic scapes ($1.50)
• .5 lb mesclun ($4.50)
• .3 lb baby bok choi braising mix ($3)
• 3 small zucchini ($2)

TOTAL: $23

Fruit share: 2 Qt strawberries
Egg share: as usual, 1/2 dozen of our pastured eggs!
Flower share: bouquet of sunflowers or lavender.

Rain or Shine

Despite the rain, members at last Saturday's pickup were in good spirits. The tent kept volunteers dry, the temperature was mild, and, as always, there was a variety of fruits and vegetables to be had.

Volunteer Core Members Gina Dunclan and Magdalena Alagna greeted members at the gate.