Tuesday, June 12, 2012

Wed/Thurs - Week # 2


I can't believe we are already in our second week. I hope you have enjoyed your first share and are ready for a whole new round of produce tomorrow. This week, we have another wide assortment of green vegetables to share, including garlic scallions (also known as green garlic), (white) scallions (also known as green onions), asparagus, kale, red spring onions, whole wheat flour, spelt berries, and one of either red dazzler lettuce, romaine lettuce, or rainbow chard.

In our last newsletter, I told you about the hailstorm that hit our farms pretty badly last week. It will still take some time to know the full impact of the storm, but it has definitely destroyed a significant amount of our produce, especially our lettuces and greens, and seems to have set back most of our other vegetables at least a week or two.

We were still able to add a few new items this week that I think you will really enjoy. Garlic scallions is one; also known as green garlic, it is simply early-harvested garlic. You will notice that the cloves have not formed yet and there is only a single bulb. The younger garlic has a sweeter, less bitter and spicy flavor than the mature cloves. Like (normal) scallions, the entire plant is edible and has a delicious garlic taste.

We've also included spelt berries. If you don't know, spelt is a grain that's closely related to wheat, but has a slightly different, nuttier flavor. It is also higher in protein and lower in gluten than wheat. It was a staple crop in Europe and the Middle East for thousands of years and has only dissapeared from our diets in the last century due to the rise of industrial food. It is growing in popularity among organic growers though, since it requires less fertilizer than wheat and our customers tend to really enjoy it. The berries are simply the kernel of the plant, without the hull. If you grind them (you should technically use a grain mill, but if you are careful, you can use a coffee grinder or food processor) you will have whole spelt flour. Use the flour in place of wheat flour for quickbreads, or mix it in with wheat flour for a spelt flavor in yeasted breads. You can use the whole berries in oatmeal, soups, pilafs, or risotto.

In our full shares this week we have added our whole wheat flour; which I trust you know what to do with. The red spring onions are similar to the garlic scallions, they have also been harvested early and have a less spicy, astringent flavor and the entire plant can be eaten. We have also included some asparagus; which is likely to be the last of the season--so savor it while you can.

Also, remember to return your bags.

I will leave cookbooks at some of the sites this week. If they are at your site, there will be a note and stack of books there; please remember to take one. Unfortunately, even with our additional cookbooks in, we will still not have enough, so some sites will have to wait. I am sorry for the inconvenience--we have even more on the way to us and will get them to you as soon as we can.

As always, if you have any questions or concerns, feel free to contact me.



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