Prospect Heights CSA Newsletter
Week #5 of the 2015 Season
In this issue:
- Pickup Information
- 2015 Farm Trip – Save the Date
- Recipe of the Week
July 9 – Pick Up #5
July 16 – Pick Up #6
August 29-30 – Farm Trip
This Week’s Pickup
Thursday June 25, 4:30p -7:30p
ALTERNATE SUMMER LOCATION
See emailed newsletter.
vegetables| fruit | eggs | flowers | pasta
2015 Farm Trip – Save the Date – August 29-30
For many of us, the annual farm trip is the highlight of the CSA season. Our farmer generously opens up his fields to us, we can camp or stay in a local hotel and enjoy shared meals on the farm with guided tours of various parts of the venture and opportunities to enjoy the surrounding areas. A truly memorable event for adults and children alike.
If enough people indicate interest, we may be able to pool resources to rent a van or two to make the trip up and back, or folks can arrange their own transportation. We are looking for someone to help coordinate these details this year. Any volunteers? Contact the core group.
Recipe of the Week
Can you eat chard raw? Of course you can. It is more tender than kale and does not require massaging, it is filled with good vitamins and it works beautifully with a simple lemon vinaigrette:
Swiss Chard Salad
1 bunch Swiss chard
1/2 cup extra virgin olive oil (divided)
1 1/2 cup fresh breadcrumbs (toss stale bread into the food processor – have extra? just freeze it for next time)
1 clove garlic, minced
sea salt to taste
crushed red pepper flakes
3/4 cup grated Parmigiano (or another hard, flavorful cheese)
Wash and dry the chard and remove the stems. (Use the stems for veggie stock if you like.) Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin (1/8-inch) ribbons. Repeat until all the leaves are shredded. Put the leaves into a large salad bowl.
Warm 1/4 cup olive oil in a small, heavy skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them! Stir in the garlic, a pinch of salt and the pepper flakes, and let them toast for another minute, then remove from the heat.
Zest the lemon into the bowl of chard. Juice the lemon into a small mixing bowl. Add a few generous pinches of salt. Slowly whisk in 1/4 cup of the olive oil.
Add the Parmesan and about 2/3 of the lemon dressing to the salad bowl. Toss until nicely coated. Taste and add more dressing if you like. Toss in the toasted breadcrumbs and serve immediately.
News from Ted at Windflower Farm
Sorry, no news this week