Helsing Junction Farm Newsletter Archive

Greetings from Helsing Junction Farm!

Welcome to the 2010 season! It’s been hard to embrace the fact that the harvest season is upon us as it still feels like April not June! After re-reading the first newsletter from last year, we realized that we were weeks ahead of where we are today in terms of how big our plants had grown and what we were harvesting by now. Truth be told we never quite know what is going to be in the first boxes; variable spring weather conditions cause us to squeeze plantings in whenever possible and then the weather also affects how quickly plants grow. Most plants grow more in 1 sunny day than they do during a week of rain so there is really no way of calculating what size things will be for the first deliveries. Since this year we have had only 3 days above 70 and by this time last year we had had 38, all our crops are responding in different ways, depending on if they are a cool weather loving plants, like arugula, radish or broccoli, or a warm sun loving plants, like strawberries, tomatoes, beans and corn.

There are several things you can do to help plants along when the weather is refusing to cooperate…we have been doing a lot of fertilization because the soil is cold and the plants cannot get the nutrients they need from the soil. We have also been using a lot of Remay (a floating row cover), that gets tucked over the plants like a blanket and increases the temperature by a good 10 degrees. Remay also helps keep flea beetles off of the plants, as they really thrive in this weather and have been munching on what ever they can get to. This seems to be a universal problem among all the farms around here. We had a neighborhood potluck and it was helpful to know we are not alone in these challenges. (Q: What do you call a basement full of farmers? A: A whine cellar.)

There may be gaps in our production as things are not sizing up the way they should. The 10 day forecast is for overcast skies and cooler temperatures which does not bode that well, but we have faith that the ship will right itself any day and the faucet will turn off for awhile. We all know that summer in the Northwest usually begins after the 4th of July, so we remain patient (sort of). This year especially, the early boxes will contain less variety than boxes later in the season. We have doubled up on a lot of our plantings and added some new varieties, so you will certainly get your money’s worth this summer, it just could take awhile. Also, spring CSA delivery always starts out with lots of greens, so please bear with us if you are thinking, ‘wow that’s a lot of greens.’

How to pick up your first box:
Directions on how to pick up your first CSA box (that were included in your June 1 newsletter) will also be posted at the drop sites. If you have any trouble picking up your box at the drop site, please call the farm at (360) 273-2033 and listen to the message to receive the cell phone number of the farmer on call that day. We are sending 2 extra boxes to each drop site, a small and a large, so even if your name is not on the list we will probably still have a box for you. Please call the farm and let us know before you take one of the extra boxes. All of our drop sites are unsupervised and self service. Please don’t leave anything for us (such as a payment) at the drop site. Please act respectfully at the drop sites as they are all run by volunteers; do not leave any garbage or recycling and make sure to stack your empty boxes neatly.

What’s in this week’s boxes:
So just what will be in this week’s box you may be wondering? Please see the column below titled “This Weeks Shares.” We will be providing a weekly list of what’s in the boxes there. Since we write the newsletter on Monday, the list of what is in the Tuesday’s boxes will almost always be accurate. The list of what will be in Wednesday’s and Thursday’s boxes can change a little, due to production factors such as weather and bug damage. We will try our best to forecast accurately, but please be patient with us if there are discrepancies. We will email members that pick up on Wednesdays and Thursdays an accurate packing list the morning of delivery.

Sorry about the dirt on the berries!
It rained here all weekend and the berries are a bit dirty, so please wash and dry your strawberries before eating them. Run them under cold water then blot them dry with a clean kitchen towel. They aren’t the very best berries we have grown, as all of the rain seems to dilute the taste somewhat.

If you are receiving Provisions Mushrooms share:
Look for the box marked Mushrooms. Your share will be in a bag in that box with your name on it. If you are unsure whether or not you signed up to receive mushrooms, or you wish to begin receiving them, please contact Provisions directly at promushrooms.com or (360) 359-6673.

Flowers in this week’s delivery:
The flowers included in today’s boxes are Asiatic Lilies. We cut and deliver them in bud because they sustain much less damage in transport that way. Just place them in a vase and watch the show begin. Please make sure to take only one bunch of flowers per share. If you are unsure whether or not your share includes flowers or not, you can refer to the sign in sheet at the drop site. If it says “flowers” next to your name, you are slated to receive them.

Returning your empty CSA boxes:
Please please please remember to bring back and flatten your CSA boxes. May we once again suggest bringing 2-3 tote bags with you to the drop site, then emptying the box into the bags and leaving the box there at the drop site so you don’t have to worry about returning it.

Swap Boxes:
Swap boxes will be available at all of the drop sites. A swap box is a big brown cardboard box at your drop site that has a sign taped to it that says “swap box.” The way swap boxes work are, you put in something you don’t want and (hopefully) take out something you do want. Anything left in the box at the end of the day will be donated to the food bank along with any left over CSA boxes.

Important information about Bulk Share:
The half flat of strawberries that come with your Bulk Share will be delivered Tuesday June 29th for people who have a Tuesday pick up, Wednesday July 7h for people who have a Wednesday pick up and Thursday July 15th for people who have Thursday pick up. Your Bulk Share/half-flat of strawberries will be delivered to your regular drop site. Bulk shares are separate from your regular CSA share. The 2nd half of the bulk share (2# of basil and 10# potatoes) will be delivered in August and September respectively; we will provide you with the exact date via the newsletter.
Payments:
For those of you who joined online and are making monthly payments, these payments are automatic payments and will be made on the month anniversary form the date you joined.


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This Week's Shares

This week’s mini shares will most likely contain:
1 pint of strawberries
1 bunch arugula
1 bunch pink beauty radishes
1 butter head lettuce
1 bunch rapini*
1 bunch flowers (only if your share contains flowers)


This week’s small shares will most likely contain:
1 pint of strawberries
1 bunch arugula
1 bunch pink beauty radishes
1 butter head lettuce
1 bunch bok choy (the bunch with a twist-tie on it)
1 bunch rapini*
1 bunch chives
1 bunch garlic scapes*
1 bunch flowers (only if your share contains flowers)


This week’s large shares will most likely contain:
1 pint of strawberries
1 bunch arugula
2 bunches pink beauty radishes
1 red oak leaf lettuce
1 green butter head lettuce
2 bunches bok choy (the bunch with a twist-tie on it)
2 bunches rapini*
1 bunch chives
1 bunch garlic scapes*
1 bunch flowers (only if your share contains flowers)

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Recipes

About Garlic Scapes:
Also called garlic flowers, garlic whistles and garlic tops, they are showing up in gourmet restaurants at long last! Garlic scapes are the flower that the garlic plant sends up. They have to be snapped off to convince the plant to send its energy down to the bulb. They are incredibly delicious-sort of like a combo between asparagus and garlic. The whole scape is edible, from curly stalk to flower, though we generally discard the last 3 inches of the flower because it can be a bit fibrous. They are great in stir-fries or any way you would normally use asparagus or green beans. We like to cut them into 4 inch sections and then chop the sections into ½ inch pieces. Cook garlic flowers until tender, they are kind of tough and pungent raw, though once they are cooked they have a melt in your mouth texture and an indescribably addictive taste. They will keep for 2-3 weeks stored in your fridge in a plastic bag.

*About Rapini:
Also called broccoli rabe and sometimes broccoletti, rapini is a common vegetable in the cuisines of Southern Italy (in particular Bari and Sicily), China, and Portugal. Rapini has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli. There may be small yellow flowers blooming from the buds, which are edible. The flavor of rapini has been described as nutty, bitter, pungent, and quite delicious. Rapini is a source of vitamins A, C, and K, as well as potassium, calcium, and iron. The vegetable probably descends from a wild herb which was a relative of the turnip, native to either China or the Mediterranean region. Rapini is similar in shape to the Chinese kai-lan, which you will also be receiving later in the season.

*About Chives:
We love chives, they are very versatile and provide a fresh oniony taste. They are delicious in salads and with potatoes. They also make an attractive garnish sprinkled on soup, chicken or fish. They are similar to green onions though seemingly more versatile and lighter in taste.

How to Store Your Greens: Make sure to store all greens in plastic bags in your fridge. If you like to pre-prep lettuce, you can wash and spin dry whole leaves. Wrap them in a clean kitchen towel and store in a plastic bag. May we suggest investing in a salad spinner if you don’t already own one.

Spring Greens with Pecorino Romano and Toasted Walnuts:
For the dressing: Combine 1½ TBS sherry or tarragon vinegar, 1 garlic scape or clove of garlic finely chopped and ¼ tsp. salt.
-Whisk together and let stand for 15 minutes.
-Stir in 1 tsp Dijon mustard and 6 TBS of walnut/and or extra-virgin olive oil.
For the greens: Without undoing the rubber band, gently swish 1 bunch of arugula in some cold water, and then shake dry.
-Beginning from the top of the bunch of arugula, cut ½ inch strips off until you reach the bottom 2 inches and then discard the stems.
-Wash a head of butter lettuce and then spin the lettuce and the arugula dry in a salad spinner.
-Chop a third of a bunch of chives into thin slivers.
-Put a tsp of butter in a small skillet over low heat. Add ½ cup walnut halves and toast until golden brown, 2-4 minutes.
-Coarsely grate ½ cup Pecorino Romano.
To assemble salad: Toss the greens with the chopped chives, enough dressing to coat and a little salt.
-Heap the greens on individual serving plates and top with a generous sprinkle of cheese and some walnuts.

Twice Baked Potatoes with Smoked Salmon and Chives:
You can omit the salmon and replace it with 4-5 slices sauteed bacon. Children seem to enjoy these potatoes.
-Put an oven rack in the upper middle position in your oven and preheat the oven to 400 degrees.
-Scrub, dry and lightly rub 4 medium sized russet potatoes with olive oil and place on a baking sheet.
-Bake until the skins are crispy, about 50 minutes to 1 hour.
-Using an oven mitt, cut the hot potatoes in half.
-Let sit for 10 minutes to cool, then using a teaspoon carefully scoop the potato out leaving a ¼-½ inch thickness in each shell.
-Arrange the empty potato halves on the baking sheet.
-Turn your broiler on if it takes time for it to warm up.
-Mash the potato with a fork until moderately smooth.
-Add ¼ cup sour cream or Greek yogurt, ¼ cup milk, 2 TBS butter, ½ tsp salt and ground pepper to taste.
-Stir in 4 ounces crumbled smoked salmon and 3 TBS chopped chives. Lightly blend.
-Scoop a mound of the filling into each potato and then poke 1-2, ½-inch cubes of mozzarella cheese in each mound of filling (optional).
-Cook under the broiler for 10-15 minutes until brown.

Garlic Scape Pesto:
-Puree 1 bunch of scapes with ½ cup extra virgin olive oil in a blender until smooth.
-Remove to a bowl and stir in 1 cup freshly grated parmesan cheese and 3 TBS fresh lemon juice.
-Season to taste with salt. Serve on bread, crackers, or pasta.

Wilted Pink Beauty Radishes:
A delicious way to eat radishes, especially if you think you don’t like them-salting them makes them a lot less spicy.
-Slice 1 bunch radishes into thin rounds. Place in a glass bowl and add a big pinch of salt or 2.
-Set aside for 15-30 minutes, rinse if too salty, drain and serve.

Master Recipe for Rapini:
We got this recipe from Perfect Vegetables by the Editors of Cook’s Illustrated Magazine. They claim you have to blanche rapini before cooking with it. We haven’t tried it ourselves yet, as this is the first time we have grown rapini. Let us know what you think.
-Bring 3 quarts of water to boil in a large pot.
-Cut 1 bunch rapini in to 1 inch pieces then stir into the boiling water along with 2 tsp salt.
-Cook until wilted and tender, 2-3 minutes then drain and submerge the rapini in cold water to stop the cooking process.
-Drain again and squeeze well to dry.

Pasta with Rapini, Roma Tomato, Olives and Feta:
-Make the master recipe for rapini.
-Boil 1 pound of penne pasta according to package directions.
-Stem and dice 4-5 Roma tomatoes.
-Pit and coarsely chop 10 Kalamata olives.
-Heat 3 TBS extra virgin olive oil in a large skillet over medium heat until very hot.
-Add the bell pepper and cook until barely tender, about 3 minutes.
-Add the blanched rapini and chopped olives and cook for 1 minute.
-Season to taste with salt and pepper and top with ¼ cup crumbled feta cheese.

Rapini with Balsamic Vinaigrette:
-Whisk together 2 TBS Balsamic vinegar, 1 TBS maple syrup, 1 clove finely chopped garlic or 1 finely chopped scape, ¼ tsp dry mustard and 6 TBS extra virgin olive oil together in a medium sized bowl.
-Season to taste with salt and pepper, then add the blanched rapini and toss to combine.
-Serve at room temperature.

Stir-Fried Bok Choy with Roasted Peanuts:
-Fry 3-4 TBS whole raw peanuts in 1 tsp peanut oil until golden brown.
-Chop up the peanuts with 1/8 tsp red pepper flakes and a pinch of salt and set aside.
-Slice the stems off of 1 bunch of bok choy, and cut the stems into ½ inch pieces. Leave the leaves whole.
-Chop up 4 garlic scapes. Mince up 2 tsp fresh ginger.
-Put a wok or sturdy pan over high heat and add 1 more tsp peanut oil.
-When hot, add the garlic scapes and the ginger and stir-fry for about 1 minute.
-Then add the bok choy stems and leaves and stir-fry until wilted and glossy.
-Mix together 2 TBS soy sauce, 1 tsp cornstarch mixed and 3 TBS cold water. Stir in ½ bunch finely chopped chives.
-Add to the pan and stir-fry for another 1-2 minutes. Add the crushed peanut mixture and serve warm.

Balsamic Maple Vinaigrette:
-Very finely chop 1 garlic scape into small pieces or press 1 clove of garlic through a garlic press.
-Finely chop 2-3 TBS chives (optional).
-Add to a jar with a tightly fitting lid along with ¼ cup olive oil, 1/8th cup Balsamic vinegar,1- 2 TBS maple syrup, 2-3 TBS red wine or lemon juice, 1 rounded tsp of Dijon mustard and a big pinch of salt. Shake well and serve fresh.

Walnut Oil Vinaigrette:
-Press 1 clove of garlic into a jar with a tightly fitting glass lid.
-Add ¼ cup walnut oil and a splash of canola oil or extra virgin olive oil.
-Add a pinch of sea salt and some freshly ground black pepper. Stir together with a fork.
-Add 3 TBS Balsamic vinegar and shake well.

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Helsing Junction Farm
12013 Independence Road, Rochester, WA 98579 | (360)273-2033
helsingfarm@msn.com | www.helsingfarmcsa.com

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