Sandy Spring CSA

June 17, 2009: This week’s featured fruits and vegetables are peas, potatoes, parsley, garlic scapes, head lettuce, rhubarb, salad mix & kale.

One of the things that I appreciate about participating in a CSA is the way it makes me feel closer to the farming experience, with all its ups and downs. For those who may feel the same way, you have a chance to feel even closer to the farming experience: Farmer Pam reports rough weather from the farmstead, and requests some help. Read on for a real-life snapshot of life on the farm:

Oh hail!

We have endured two hail storms and pounding rains and tornadic activity. We are sorry to say that the strawberries have been rained and hailed off – plus no sunshine for weeks on end have made the taste less than happy.

Despite the challenges, we do have a box for you this week. A special thanks to all the people who showed up in March to plant those peas and potatoes – you will now reap the reward of your labors.

Everything is still pretty green – we are hoping for some sunshine – not today though – still overcast and drizzly. There are some zucs and cukes out there but they are not growing very fast.

We are in desperate need of some weeding help – we are just now able to get back in the fields. It is still muddy but the weeds wait for no one. Help appreciated all days except Wednesday or Sunday. Please email to let us know if you are coming. We start early and like to finish up in the fields around 2-3 pm.

Best Regards,
Pam

Recipes: Fun With Peas and Potatoes (and Scapes!)

Peas and potatoes provide lots of fun combinations this week. Creamed Peas and Potatoes could serve either as a vegetarian main meal or as a side dish to accompany an entree. For another main dish, try the Potato and New Pea Frittata - and just for fun, use a garlic scape or two instead of the clove of garlic. (Oh, and courgettes are zucchini, to translate for all of us on this side of the pond.) For those who are going to picnics (or just like to eat as if they were), Early Summer Potato Salad makes use of potatoes, peas, and scapes. If you don’t have any purslane (and I suspect few of us do!) try substituting kale - certainly we all have some of that!

Kale and scapes also make a nice pair in recipes. The Buffalo Sausage and Kale Frittata looks very tasty, as does the Simple Kale and Garlic Scape Pasta.

Here were a few more fun ideas I ran into for what to do with scapes:

Mashed Potatoes With Garlic Scapes

2 1/2 lbs. russet potatoes, peeled and cut into 1″ pieces.
½ stick butter
2 Tbsp, olive oil
1/4 cup finely chopped scapes
1/4 cup hot milk (or more)

Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and sauté about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.

Peas Pods and Garlic Scapes

1/2 lb peas pods, strings removed
4 garlic scapes, chopped to 1-inch lengths
2 Tbsp balsamic vinegar
2 Tbsp olive oil
2 Tbsp butter

Heat olive oil and butter together, and sauté garlic scapes and peas together until just crisp tender. Dress with balsamic vinegar and serve.

Food For Thought

Don’t forget about the food industry documentary Food Inc. this Friday, June 19th, at the Landmark E Street Cinema in Washington DC and the Shirlington 7 Theater in Arlington VA - check with the theaters for showtimes. Click here to see a trailer.

Also, scroll down on this page to see a trailer for the film Fresh and a fascinating talk on using specific common houseplants to create clean air indoors, a protocol developed in part in response to ill health caused by poor air quality in New Dehli.