CSA AUTUMN SHARE WEEK #10 Today Peter is disassembled a 60m greenhouse. We are hoping to be able to put this on rails-allowing it to move through the paddock- and use it throughout the growing season. It will help with crops like tender greens and lettuce in the Autumn, early peas in the Spring and eggplants in the Summer.
This is our second season growing through the month of June and the weather has been very different to last Summer and Autumn making the timing of things different as well. It is great to have more data to help us better plan for all seasons in the future.
We have topped the brussel sprouts in hopes that they will be in the last weeks box. The final broccoli planting should be ready for harvest next week. The side shoots have finished on the other plantings.
The white and green cauliflower are almost finished as well. There are still heads to harvest in the purple cauliflower and we are hoping more romanesco will be ready in the next few weeks too! We have only harvested two heads so far-more are forming.
There are still rows of young greens in the field. They are slowly growing. There are also more beetroot, sweet potatoes, carrots, leeks, onions, parsnips and pumpkin.
Farm pickup is 2-5pm Fridays and 8-11am Saturdays. Box pickup is available at other times by appointment only. If you are running late, please do ring to avoid disappointment.
NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies. We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption. We also spray a seaweed/herb brew about every ten days. While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.
BAKED EGGS WITH ROCKET, YOGURT AND CHILLIES
From the much-loved Ottolenghi’s ‘Plenty’ cookbook.
4 large eggs
2 tbsp olive oil
1 bunch Arugula
1/2 cup Greek yoghurt
1 garlic clove, crushed
1/2 tsp kirmizi biber*
(or a mix of chilli flakes + sweet paprika)
3 1/2 tbsp unsalted butter
6 sage leaves, shredded
1. Preheat the oven to 165°C.
2. Place the rocket and olive oil in a large pan and sprinkle over a little salt. Sauté on a medium heat for a few minutes, until the rocket wilts and most of the liquid has evaporated.
3. Transfer to a small baking dish (or leave in the pan, if ovenproof) and make four deep indentations in the cooked rocket. Carefully break an egg into each hollow then place in the preheated oven to cook for 10-15 minutes, or until whites are set.
4. While the eggs are baking make your garlic yoghurt and chilli butter. First, stir the garlic through the yoghurt and season generously with salt. Set aside.
5. In a small saucepan, melt the butter then add a pinch of salt and the kirmizi biber (or chilli flakes and paprika) and fry for a couple of minutes until the butter starts to foam and take on a golden red hue. Add the sage and cook for a few more seconds. Remove from heat.
6. When your eggs are ready to your liking, take them out of the oven. Spoon on a large dollop of garlicky yoghurt and pour over the hot chilli butter. Serve immediately.
* a spice with a sweet aroma and varying levels of spiciness, can be found in Turkish grocers
RAW TUSCAN KALE SALAD
1 bunch Tuscan kale (for ex: black or lacinato)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus additional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
1. Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
2. If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
3. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.
Source: 101 Cookbooks -- Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.
This is a recipe from Matt Moran chef and co-owner of ARIA Restaurant. It was printed in the AGE. Thanks to Peter’s mother, we had it over the weekend - Fantastic!
Preparation time 30 minutes
Cooking time 2 hours
1.5kg lamb neck chops
1 onion, roughly chopped
2 celery sticks, roughly diced
3 cloves garlic, peeled and roughly chopped
400g potatoes, peeled and roughly chopped
2 litres chicken stock
1 tbs celery salt
1 bouquet garni
400g kipfler potatoes, peeled
1 tbs chopped parsley
1. Preheat the oven to 150C.
2. Place the lamb chops in a saucepan, cover with cold water and season with a good pinch of salt. Bring the saucepan to a simmer; skim any impurities that float to the surface. Drain the lamb and set aside.
3. Using a heavy-based ovenproof saucepan, melt the butter and add the chopped onion, celery and garlic. Season with salt and pepper and gently cook the vegetables for 5 to 6 minutes without any colour.
4. Add the blanched lamb, potatoes and chicken stock. Bring to the simmer and skim any impurities and fat from the surface. Stir in the celery salt and bouquet garni, cover with a tight-fitting lid and place in the preheated oven for 1½ hours.
5. Remove from the oven, the lamb should be tender. Leave the stew to cool for about 30 minutes then carefully remove the lamb chops. Remove the bouquet garni and discard.
6. Blend the vegetables and stock together using either a hand blender or liquidiser until smooth. Strain into a clean saucepan and return the lamb chops to the sauce.
7. Place the kipfler potatoes in a saucepan of cold, salted water, then bring to the boil until tender.
8. Shred the cabbage. In a clean saucepan, melt the butter and add the cabbage, season with salt and pepper and stir together, cover with a tight- fitting lid and cook over a medium heat for 10 minutes stirring occasionally.
9. Warm the stew and stir through the chopped parsley and serve with the boiled potatoes, cabbage and a pint of the dark stuff.
Please note - Photo is a randomly selected full share box with the inclusion of a whole pumpkin (the full shares received about a 3k piece).