CSA: Week One (Group A Half Shares) What’s in the box 6/21-22: Salad Mix: Baby lettuces mixed with a bit of arugula and frilly mizuna. A new favorite mix! Purple Kohlrabi: bulbs need to be peeled. Usually eaten raw as veggie sticks, on salads or shredded for slaw. More info and recipes on page 2. Green top Carrots: An early treat from our hoop house! Radishes: They have a bit of spice at the end. Nice texture. The greens are a little beat up from hail. Remove greens for longer radish storage. Hakurei Sweet Salad Turnips: white roots are sweet and juicy raw. Also great lightly sautéed, cut in half and roasted, or mashed. Greentop Beets: Eat the greens! They are as nutritious as spinach. We lightly cook and add to eggs. Napa Cabbage: Can be used in any coleslaw recipe or in stir frys. Recipe links on page 2. Garlic Scapes: This is the flowering shoot of the garlic plant that is edible raw or cooked.  They make an amazing pesto, or just chop and add to any dish where you want a slight garlic flavor. Strawberries: They may not be pretty, but they can be tasty. Perfect for freezing, jam, sauce too. Tomatoes: Sungold cherries or red or orange slicing tomatoes. Potted Basil Plant: Sweet Basil Plant.  Likes partial to full sun.  It can stay in its pot, but will get much bigger if transplanted. Greetings and Welcome to the Loon Organics 2017 CSA Season! We are happy to be finally starting the big CSA harvests, and get out some mostly beautiful veggies to you! After the June 11th hailstorm, I thought we would have to include crops with lots of noticeable hail damage. However, after 10 days of growth and sunshine, many of our plants have recovered amazingly well. Veteran Loon CSA members may notice that the quality of a few crops may be slightly lower than normal. The kohlrabi has some little hail scars on the surface of the skin and the radish greens are ratty. The strawberries have damage from thrips (insects) and hail, but the ugliest ones seem to still have good flavor! The root crops were generally unaffected by the storm, so we have a box heavy on the radical roots. Once again the 10,000 square feet of hoop house space (where we grow crops in the soil protected by plastic greenhouse-style structures) provides us with a bounty of gorgeous produce, namely carrots, beets and tomatoes. Record early tomatoes for us this year! This recent hail storm has been a reminder of plant resilience. Healthy plants in healthy soil want to grow. We lost some early crops. Many others will be just fine. Although I wish we could control Mother Nature, that is not the business we are in. So we have faith in these tiny seeds and seedlings that we plant. And when they get tattered and shredded by ice from the sky, they mostly just simply re-grow…sometimes even growing back bigger and more bountiful than before. What a lovely example of resilience for us all as we weather life. -Laura C.S.A. 101: Wash it Again: We wash all the produce that is in your box (with the exception of strawberries, tomatoes, and basil--these should be washed right before eating), BUT please wash everything again before you eat it.  We try to keep the bugs on the farm, but you may find a ladybug or caterpillar occasionally. This is your guarantee that we are truly Organic! J Keep it Cool, Keep it Fresh: Most of your produce should last 7-14 days if stored properly.  Get your veggies into the fridge as soon as you can (or bring a cooler if you can’t go home right away).  Read Page 2 for storage directions for each veggie.  Wash and prep produce so it’s ready to use for fast cooking.  If you don’t have one already, buy a Salad Spinner to clean and dry greens! Next week’s box: Napa cabbage, hakurei turnips, scapes, tomatoes, salad greens, carrots, beets or radishes, basil plant and more… CSA Jamberry Pick & Tour: Saturday, June 24th, 10 a.m.- noon: Come out to pick some strawberries perfect for jamming, saucing or freezing! We will also have some peas to pick. Electric tractor farm tours will happen at 10:30 and 11:15’ish and there will of course be the Loon strawberry lemonade. No doggie friends please. We’ll e-mail out directions to the farm before the tour. If you plan to come, please RSVP by e-mail so that we have enough lemonade!  loonorganics@hotmail.com Black Rice Sesame Salad From Sarah Britton at My New Roots this recipe is nice if you make the rice up ahead of time. When you get home from work just pull out the veggies, slice them up and mix with the rice and dressing. Quick, easy and no need to heat up the kitchen. 1 cup uncooked black rice (or brown) sea salt knob of ghee or coconut oil (optional) 1 red pepper, julienned 2 carrots, julienned 5 radishes, sliced into discs 4 green onions or scapes, sliced on the diagonal ½ cup chopped cilantro ¼ cup sesame seeds, toasted Dressing: 1 Tbsp. ginger, minced 2 Tbsp. cold-pressed sesame oil (or olive oil) 2 Tbsp. freshly squeezed lemon juice 1 tsp. tamari ¼ tsp. ground cayenne 1 tsp. liquid honey (or other sweetener) Directions:
  1. Prepare the rice; you can either soak it overnight for optimal digestion, or simply wash it well 2-3 times, and drain. Place rice in a pot with 2 cups water and a couple pinches of sea salt (add the ghee or coconut oil if you like). Cover with a tight-fitting lid, bring to a boil and reduce to simmer. If you are using soaked rice, check for doneness after 20 minutes, and drain any excess water. Otherwise leave it to cook for 50-60 minutes. The rice should be soft, yet chewy.
  2. While the rice is cooking, prepare the dressing. Place all ingredients in a jar and shake well. When the rice is finished cooking, place in a large bowl and pour the dressing over while still warm.
  3. Prepare the vegetables. Toast the sesame seeds in a dry skillet until they pop. Remove from heat. Add vegetables and sesame seeds to the rice. Stir well to combine. Season to taste. Store leftovers in the fridge.
  Kohlrabi Carrot Fritters w/ Avocado Cream Sauce This recipe comes from A Couple Cooks and is kid friendly!. These fritters are best eaten warm the day of making; they don't save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing. 1 kohlrabi                               2-3 carrots 1 egg                                        ¼ teaspoon kosher salt ¼ teaspoon cayenne ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet) ½ avocado                             ¼ cup plain yogurt ½ lemon                                  ¼ teaspoon kosher salt Finely minced garlic scapes (for garnish) Cut the leaves off the kohlrabi and peel the bulb. Peel the carrots. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil. In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor). Serve fritters with avocado cream and minced scapes. Produce Storage: How and Where to Store Your Produce for Maximum Freshness Everything in your box (except the basil plant and tomatoes) should be stored in PLASTIC BAGS in your fridge to keep everything crisp.  For longer shelf life, remove the carrots, beets, turnips, and radishes from their greens. The roots will stay crisp longer.  If stored properly, everything should last at least 7-10 days.  Plant your basil plant in a larger pot or your yard in full sun, preferably, or partial sun. Tomatoes should stay out of fridge on the counter. What is this veggie?  Kohlrabi! A Loon season wouldn’t be complete without it. Although strange-looking and seemingly intimidating, the kohlrabi is really quite straightforward to eat. Just peel the bulb thinly like you would a peel an apple and you’ll have a deviously crisp, broccoli-flavored veggie. Cut in sticks and eat raw with veggie dip or hummus. It can also be cooked like broccoli. Our favorite way to eat it is in a coleslaw. More On-Line Recipes (links in our on-line newsletter): Pickled Hakurei Turnips Raw Beet Root Salad Grilled Garlic Scapes w/ Black Pepper Radish & Avocado Sandwich Chocolate Beet Cake w/ Beet Cream Cheese Frosting Red Cabbage & Carrot Slaw Jamie Oliver’s 4 Essential Salad Dressings Blistered Caprese Salad w/ Garlic Scape Pesto Grilled Napa w/ Chinese Mustard Glaze Bobby Flay’s Napa Cabbage Slaw Many more recipes on our website’s recipe page.