Summer 2022 CSA - Week of July 18th
Full share: 1/2# lettuce mix, dandelion greens, cilantro, hakurei turnips, carrots, broccolini, 1 cucumber, micros, peas
Half share: 1/4# lettuce mix, dandelion greens, cilantro, hakurei turnips, carrots, cherry tomatoes
Happy Tuesday CSA Friends!
I’m writing this at a shady picnic table on Monday afternoon, waiting for the alleged wind storm to roll in (Tuesday morning update: it did!) and contemplating what farm updates I have to share with you all. First off, we welcomed one last very late season lamb to our herd this weekend! Our more recent flock of layer hens finally graduated from their starter coop and moved in with the rest of the layers last week. And our first group of older kids (11-14) finished their week of camp, with a handful scheduled to return as counselors in training for younger camp groups or as members of our ever-growing flower crew!
This week you’ll enjoy a box that lends itself as well to snacking (looking at you carrots and turnips) as it does to a bit of light summer cooking. Check out the curry recipe from two weeks ago or try out this cilantro vinaigrette and toss a quick salad or drizzle on grilled meat or veg. I made this hummus last night and ate it topped with medium boiled farm eggs, carrots, turnips, and turnip greens sauteed (or grilled!) in olive oil salt and pepper, and a dusting of smoked paprika and cumin. If you’re like me and love a smoooth homemade hummus, removing the bean skins really does make all the difference.
Produce
Dandelion greens: “While they do have a bitter aspect, dandelion greens carry a great earthy punch and that bitter profile that makes them a desirable side dish for heavy, fatty foods like steak or brisket” (Spruce Eats). This recipe that tops sauteed greens with shredded parmesan looks perfect.
Hakurei turnips: Check out our newsletter from 4/25 to read about hakureis and what to do with them.
This week you’ll hear from returning crew member Emma! Read about Emma’s farm journey and her recipe for dandelion green pumpkin seed pesto below.
Hey guys! My name is Emma McAninch, and I’ve been here at the farm for about two years. Sustainable agriculture has always been a big part of my life. I grew up in Fairbanks, Alaska, and some of our closest family friends there owned an organic farm. One of my favorite activities was getting to run around, exploring the vegetable fields and stealing carrots wherever I could. When we packed up and moved to Washington DC my family still managed to find ways to engage with local farms, even with something as small as going to the farmers market every week.
I started working at the farm in the height of the pandemic. I was working through my sophomore and junior years of high school online, so when my job search landed me at GVB it seemed too good to be true. Working here got me outside, and also connected me with new people, something I wasn’t getting from spending all day on a computer.
This summer on the farm has been special, as I’ve gotten to experience working on both our flower/market stand side as well as getting to work with the crew who harvest the delicious veggies you get in your CSA every week. This is also my last summer at the farm, as I’ll be heading off to college in the fall. I’m going to NYU to study film, and I’ll be spending my first year abroad in London. It’s going to be a crazy change from Bozeman, but nevertheless I’m stoked to be in a new place meeting new people. I think one of the hardest parts about leaving Bozeman is going to be leaving the farm, and all of the amazing people I’ve gotten to connect with over the past two years.
This week you’re getting dandelion greens. These greens can sometimes be tricky, as their bitterness can make just tossing them in a salad a bit of an acquired taste. So I’m going to give you guys a recipe for dandelion green and pumpkin seed pesto!
First things first, you’ll want to preheat your oven to 350, and pour ¾ cup of hulled pumpkin seeds onto a shallow baking sheet. Make sure they’re evenly spread out and bake them for about five minutes, or until they’re fragrant.
Once the pumpkin seeds are out, mince three cloves of garlic, and then pulse the pumpkin seeds and garlic together in a blender or food processor until finely chopped.
Next, add ¼ cup of grated parmesan cheese, your bunch of dandelion greens (about two loosely packed cups), and a tablespoon of lemon juice and continue pulsing the food processor, occasionally stopping to scrape down the sides with a spatula.
Keep the blade running, and slowly pour a ½ cup of olive oil into the mix. Continue processing until the pesto has reached a smooth consistency. Salt and pepper to taste and you have a great option for pasta, salad dressing, or for just spreading on a sandwich!
I hope you guys enjoy it!
Emma
Emma in action, rescuing an escaped layer hen.
Until next week!
Sasha