THE WEEKLY CHROZICLE
Issue #24 - June 6, 2017
Greetings CSA Members,
Thank you so much for participating in a season of abundance with us. After a long and rainy winter and spring it finally feels like the warm, work-filled days of summer are upon us.
This spring has been full of lessons, the greatest being patience. Have patience the rain will stop, have patience the fields will dry out, have patience the seeds will emerge, have patience there will be abundance. And finally, our fields are coming back to life and each week there's something new and delicious ready for harvest. I am happy to be able to share all of this with you.
I hope you enjoy this first weeks' produce box. Have patience, there is much more to come!
What's In The Box?
Chard, Bright Lights
Head Lettuce, Vulcan
Kale, Red Russian
Garlic Scape Pesto
- 1/4 cup pine nuts, sunflower seeds, or pumpkin seeds
- 3/4 cup coarsely chopped garlic scapes*
- Juice and zest of 1/2 lemon.
- 1/2 teaspoon salt.
- A few generous grinds of black pepper.
- 1/2 cup extra virgin olive oil.
- 1/4 cup grated Parmigiano Reggiano cheese.
- *Or use half scapes and half herbs such as basil, dill and chervil.
Add all ingredients into a blender or food processor and enjoy!
A Note on Variety Selection:
Each week, we list the contents of you produce box with the variety in italics. Members may wonder what guides are variety selections. There are several factors, but overall, the leading considerations that guide variety choices for the CSA box are: compatibility with local growing conditions and flavor quality. Keen gardeners and food lovers will enjoy the parade of varietal players that appear here week after week. Keep an eye our for interesting heirlooms and open pollinated varieties you won't find just anywhere!
Flower season is here! We are offering a flower bouquet with your CSA share for $7 a week ($168 for the whole season)! Bouquets are filled with seasonal blooms that will brighten up your home.
Please email email@example.com for more information
- 1/2 cup raw sunflower seeds
- 1 15 oz can chickpeas
- 1 large carrot
- 2 stalks celery
- 2 tablespoons red onion
- 1/4 cup fresh parsley
- 2 tablespoons fresh dill
- Juice of 1 lemon
- Salt & black pepper, to taste
- 4-6 large chard leaves
- 1/3 cup sprouts
- 1 avocado
- 1 red bell pepper
- Sesame seeds, optional
Make the sunflower/garbanzo filling by soaking the raw sunflower seeds in water for at least 30 minutes, then draining and adding to a food processor along with the chickpeas. Process these two ingredients until completely smooth. Scrape down the sides if needed and add 1-3 tablespoons of water if it’s too thick to blend smoothly.
Then, add all other ingredients from that first list: a grated carrot, 2 stalks of chopped celery, 2 tablespoons of chopped red onion, parsley, dill, lemon juice, and a bit of salt and pepper. Pulse for just a few seconds to incorporate these ingredients. Finally, give this a taste and feel free to adjust any ingredients as needed.This filling can be made way ahead of time and stored for up to a week, refrigerated, in a sealed container.
Next add the ingredients into the middle of the chard, fold in the sides, wrap and roll!
Thank you for your support!
Catch us at the Cove Farmer's Market in Point Arena Fridays 3-6 pm
Saturday in Gualala from 9:30-12:30 pm
Please return your bulb crates each week!