Growing the good stuff in Athens, GA since 2006

Tuesday, October 18, 2011

CSA Pickups -- Week 3

This Week:

Tomatoes and/or Cherry Tomatoes
Beans or Summer Squash

On the Farm:
Sorry we missed a week of the newsletter last week. Sara was out of town on a much deserved vacation, and Becky had a death in the family, so we were a bit shorthanded. But we're back in action this week with lots to do. Now that the cooler weather is really starting to set in we have garlic and onions to plant for next year, old and dying crops that need to come out, hoop houses to prepare for the winter, and many rows to cover with fabric to keep the plants producing for a few more weeks.

In Your Basket:
We have lots of summer veggies still coming in this week, but as the temperature decreases it gets harder to keep these going. The cucumbers have already given out, and the squash aren't far behind. Once we get a frost, we'll also say goodbye to the eggplant, peppers and tomatoes. At the same time, we will be saying hello to lots of new fall crops like the broccoli this week. In the coming weeks, you can expect more greens like lettuce, chard, and broccoli greens, as well as cabbage.

Broccoli is a classified as a brassica, having evolved from wild cabbage in Europe, and first cultivated by the Romans. What most people eat from the broccoli plant, also known as the head or crown, is the flowering part before the flowers open. The leaves of the plant are also edible, and taste very similar. They can be used in place of other greens such as kale or collards. This vegetable is full of vitamins, but shouldn't be overcooked if you want those vitamins to make it into your belly. Broccoli is best eaten within a few days of harvest, and should only be stored in the hydrator drawer of your fridge.


Steamed Broccoli with Lemon Butter

1 head of broccoli
2-3 tbsp. butter
Juice of 1/2 lemon

1. Wash the broccoli and divide the florets.
2. Boil or steam the broccoli for about 10 minutes, until tender.
3. Melt butter and stir in lemon juice.
4. Pour over cooked broccoli and enjoy.

Broccoli Soup

  • 1 tablespoons butter
  • 1/2 onion, chopped
  • 1 stalk celery, chopped
  • 1 1/2 cups broth
  • 4 cups broccoli florets

  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 cups milk
  • ground black pepper to taste

  1. Melt 1 tbsp. butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  3. In small saucepan, over medium-heat melt 1 1/2 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup, mixing well. Season with pepper and serve.

Broccoli and Tofu in Garlic Sauce

1 onion
3-4 cloves garlic
3 tbsp. olive oil
2 c. broccoli
1 block firm tofu
1 1/2 tsp. ginger
1/4 tsp. cayenne pepper
3 tbsp. corn starch
1/4 c. soy sauce
1 c. water

1. Cut tofu into cubes.
2. In large skillet sautee onions and garlic in olive oil until onions are clear.
3. Add tofu, ginger, cayenne and broccoli to pan. Cook until broccoli is tender, about 6-10 min.
4. In a separate bowl mix corn starch, soy, and water.
5. Add sauce mix to broccoli mix in the pan, and continue cooking until the sauce thickens.
6. Serve over rice or another grain.

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