CSA Harvest: May 29, 2011

Ground beef

(non-produce)

From Oak Grove Farm in Franklin, GA.

Packaged by West Ga. Processing in Carrollton, GA.

According to the Farm's website, these cows "live on pasture their whole lives and are fed nothing but grass. No corn, no antibiotics, no hormones. The ground beef has been tested at over 93% lean."

STORAGE: Keep frozen.

COOKING: I use a great hamburger onion pie recipe from my Mennonite cook book:

1. Preheat oven to 400 degrees Fahrenheit.
2. Saute 1 pound of this delicious beef with 2 medium onions (sliced somewhat large). Sometimes I reduce the beef and add more onions when I'm not feeling as meat-ish.
3. Once the meat looks cooked, add in 1 teaspoon of curry powder (I prefer yellow), 2 tablespoons of flour (for thickener), and a little salt and pepper.
4. In a 9-inch pie crust you've bought, spread the mixture you've just sauteed.
5. In a small bowl, combine 2 slightly-beaten eggs and 1 cup of small-curd cottage cheese.
6. Pour the egg-cheese mix over the top of the meat in the pie crust, but do NOT MIX, just let it settle.
7. Sprinkle some paprika across the top.
8. Bake for 30 minutes.

Cucumber (2 varieties)

(vegetable fruit)

STORAGE: According to More Matters, you should store cucumbers in a plastic bag in the refrigerator and use them within 1 week.

COOKING: Matthew mentioned that this non-standard variety of cucumber (possibly English?) has a much thinner and less bitter skin. I also found it easier to cut quickly for salad or snacks, because it is so thin and long.

Broccoli - side shoots

(flower heads)

According to the Ohio State University Extension, you can harvest many broccoli plants twice. First, you "harvest the center green flower bud cluster of broccoli while the buds are still tight and before any yellow petals begin to show. Cut the central stem five to six inches below the head. Many varieties will continue producing bonus side shoots as long as a few leaves are left on the plant. This can extend the harvest period for a month or more." I'm wondering if these lovelies are side shoots (but I forgot to ask Matthew).

FUN FACTOID: some people have more taste buds than others and are more sensitive to the bitterness in certain vegetables (like broccoli).

STORAGE: Separate the leaves from the main stems. Cut the florets from the ends of the stalk. According to More Matters, you should refrigerate broccoli (probably in some kind of container), and use it within 3-5 days.

COOKING: The leaves are slightly bitter and tough and can be prepared as you would collard greens. I like to eat the main stalk raw, sometimes with hummus dip.  You can eat the most popular part (the florets) raw, throw them in a salad, or steam them with some lemon juice and sea salt or low-fat butter spray.

Sweet basil

(herb)

The purple variety is a smidge more bitter than the sweet green variety.

STORAGE: See May 15 harvest post for details.

COOKING: See May 15 harvest post for details.

Yukon gold potatoes

(tuber)

STORAGE: See May 22 harvest post for details.

COOKING: See May 22 harvest post for details.

I just found out that, in addition to being delicious, these are a lower-starch type of potato, as well.  Hurrah for a slightly shorter carb coma after enjoying them.

No greens this week, just some beautiful bulbs.

STORAGE: See May 1 harvest post for details.

COOKING: See ground beef section above for a great hamburger onion pie recipe.

STORAGE: See May 8 harvest post for details. 

COOKING: See May 8 harvest post for details.

Yellow crookneck squash

(vegetable fruit)

STORAGE: See May 22 harvest post for details.

COOKING: See May 22 harvest post for details.

Zucchini

(vegetable fruit)

STORAGE: See May 22 harvest post for details.

COOKING: See May 22 harvest post for details.

This may be the last time we'll have lettuce, as the summer heat is not good for this cool-weather leafy green.

STORAGE: See the May 1, May 8, and May 22 harvest posts for details.

COOKING: See May 1 harvest post for details.