A Salad of Late Spring
We’ve been lucky to offer some beautiful Hothouse Beefsteak Tomatoes from Greenleaf Nursery in Joppa, Alabama in the CSA. They were lovely harbingers of the jewels of summer – fruit that is already set on the vine in nearby Sand Mountain and Mentone, ripening as we speak. Until they are ready to harvest – and we don’t want to do so a moment too soon – we have late spring produce to make the most of.
This week we see Tuscan kale and candy cane beets (also known as Chioggia beets), as well as some broccoli Calabrese, carrots and radishes. Kale lovers already know how to make the most of these vitamin-K-rich leaves (we’re partial to bruising them a bit with some fresh crushed garlic, lemon juice, olive oil, salt and pepper, serving with a healthy grating of fresh Parmesan). Come to think of it, the broccoli might like that same treatment, maybe after blanching for a quick minute. Carrots and radishes love the heat too (yes, roasted radishes! Recipe), but when it comes to showing off those beets, see what you can think of that does not involve heat.
The Chioggia beets are so gorgeous on their own, but heat causes those red and white lines to blur into a sweet pinky hue so try and serve them raw if possible. Pull out that mandolin (a super-sharp and sturdy vegetable peeler will suffice) to shave off the thinnest of slices. These beets are a tiny bit sweeter than the traditional variety but still have that earthy flavor we’re familiar with. Citrus is the perfect balance here, so why not pick up a jar of our Calamondin preserves while you are in the shop? Arrange the beet slices on a plate and top with a ¼ - ½ tsp. of the preserves, per slice. Scatter with creamy chunks of our goat cheese, a little olive oil, salt and pepper. Add a hint of green to the plate in the form of fresh minced herbs (thyme, Italian parsley, or chives would love to join in here) and you’ll have one of the prettiest salads/appetizers of the season.
We’d love to see what new ways YOU come up with to enjoy your Stone Hollow Farmstead CSA this week. Make sure you tag us in your Instagram pics with #SHFCSA. ENJOY!
WHAT'S IN THE BAG
A complete list of the contents of the CSA share this week
- Radishes - Heron Hollow Farm / Maplesville, Alabama
- Varied Tomatoes - Greenleaf Nursery / Joppa, Alabama
- Red Spring Onions - Hamm Farms / Cullman, Alabama
- White Spring Onions - Hamm Farms / Cullman, Alabama
- Candy Stripe Beets - Hamm Farms / Cullman, Alabama
- Strawberries - Mountain View Orchards / Jemison, Alabama
- Lacinato Kale - Belle Meadow Farms / Tuscaloosa, Alabama
- Shiitake Mushrooms - Grandview Farms / Montevallo, Alabama
- Fresh Pasta Noodle Sheet - Hinkel's / Birmingham, Alabama - keep refrigerated until ready to use; cut in desired shapes (tagliatelle, lasagna cut to the size of your pan, garganelli, or ravioli); keep surface and hands well floured while using egg wash to seal ravioli; there's no need to pre-boil pasta for lasagna, just use a decent amount of sauce and bake for at least 1 hour; for pastas, cook in boiling water for 2 minutes; more info: Hand Cut Pasta
From Stone Hollow
- White Turnips
- Baby Carrots
- Mesclun Salad Mix
- Broccoli Calabrese
- Nasturtium Flowers
- Working Cow Dairy / Slocomb, Alabama
Cheese and/or Yogurt
- French Style Brie - Marin French Cheese Company / Petaluma, California
Recipes We Love From People We Trust
Pasta w/ Lemon Broccoli Pesto - try w/ pasta cut into narrow strips like tagliatelle
Raw Chioggia Beet Salad w/ Honey-Lime Vinaigrette - try w/ both the varieties of spring onions
Some Guidance on Ravioli - after rolling or stretching out your dough fairly thin, start w/ the end of step 3
Pasta w/ Shrimp + Green Onions - try w/ both the varieties of spring onions
Kale Polenta - try with kale or broccoli, as well as, goat cheese in place of mascarpone