Tenth CSA - Week of August 11th
Howdy CSA-ers!
This week’s full/large share is: Little Gem Lettuce Head, Beans, Shishito peppers, Carrots, Rainbow Chard, Three Zucchini, Marjoram, Leeks, and Caulilini
Half/small share is: Little Gem Lettuce Head, Carrots, Rainbow Chard, Two Zucchini, Leeks, and Caulilini
Our farmhand Michael Goldstrom wrote a message to you this week.
“I have been a crew member at GVB since May of this season, and my favorite vegetables are radishes. I grew up in Colorado and worked on a couple of farms where I learned to love organic agriculture. This is my first farm job since I moved to Montana almost three years ago and I couldn’t be happier. I have been in charge of irrigating the fields for most of the summer which has been a great adventure. On hot summer days it’s nice to get to cool off under the sprinklers, I get to play music and dance a little while I work, and some people call me water boy which I’m taking as a title of honor. The days are long and the work is difficult but I feel nothing but gratitude at the end of every day. Toiling under the sun and dedicating my time to this farm has been an immensely rewarding experience. I feel lucky to have worked a full summer at the foot of the Bridger’s, farming with some of the nicest, most determined people I have ever met. The mountains right above us and all the cheery farmers in the field make this place seem like the backdrop of a storybook. To all of you CSA members, trust that this farm is a labor of love. To me, it seems like the foundation of GVB is built on dedication and care. Those principles trickle down from Matt and Jacy to all the crew members and into every CSA box we pack. Sometimes I wonder where our produce goes, whose dinner table it ends up on, or which meal it becomes a part of. I hope it shows that behind every bag of veggies is a crew of passionate individuals who put genuine care into their work. Food is more than what we eat, it is who we are and how we live. Nothing is a better reminder of that than the great community that supports this farm. So from myself and everyone else on the farm, thank you!”
As August is quickly moving by, I like to take a moment and think how 2020 has shaped me to be a stronger person; physically and mentally. Change what seems to be a never ending episode of chaos into enjoying the little wins of life and the baby steps we take to make progress wherever we seek it. I got to enjoy the last weekend amongst the Tamarack’s and Huckleberries in Idaho, picking and hearing the sweet song of wind through the trees. That to me, is something to be joyous about.
We grew a new item this year, Flowering Cauliflower, or Caulilini as we like to call it. Yep that’s right! The broccolini of cauliflower! Come pick up yours today while grabbing some shishito peppers which can be substituted for bell peppers in this yummy recipe:
Lemon Marinated Fioretto Salad
Light, crisp, sweet, tangy -- this lovely vegan salad will wow your palate as an appetizer or entrée.
*Serves 4 as an appetizer and 2 as an entrée.
Course Appetizer, Salad, Main Course
Cuisine American
Keyword light and healthy
Prep Time 3 hours 10 minutes
Marinating Time 3 hours
Total Time 3 hours 10 minutes
Servings 4
Calories 167 kcal
Author Valentina K. Wein
Ingredients
⅔ cup lemon juice, freshly squeezed
½ cup extra virgin olive oil
1 teaspoon garlic, minced
2 teaspoons granulated sugar
1 teaspoon whole grain mustard
½ teaspoon chile paste (I like Samabl Oelek)
½ teaspoon salt
a few turns freshly ground black pepper
½ pound Fioretto (flowering cauliflower), washed and dried
2 cups micro greens, washed and dried
¾ cup red bell pepper, small dice
3 tablespoons yellow onion, small dice
Instructions
In a medium-sized mixing bowl, whisk the lemon juice with the olive oil, garlic, sugar, mustard, chile paste and salt. Pour this into a large, zip-lock bag and add the Fioretto. (If the Fioretto isn't already in bite-sized pieces, you can slice the florets lengthwise, in half or in fourths.) Remove the air form the bag, seal it, and move the Fioretto around to be sure it's all well coated. Let it marinate in the refrigerator for at least 3 hours and up to overnight.
Drain the marinated Fioretto, SAVING the marinade. Then, in a large mixing bowl, combine it with the micro greens, bell pepper and onion. Add as much of the marinade back as desired, and save the rest for another time.
Serve!