1st Delivery 2011 Let the CSA Begin

1st Delivery

May 17, 2011 and May 20, 2011

What a beautiful day for the first delivery! It was really chilly last night (low of 37) and this morning, but it’s nice now. We are so excited about this season and thankful that so many people are interested in local, organic produce. We hope that it is an enjoyable experience for you and your families. The quantity of the deliveries represent a bell curve and will be at the peak during the middle of the CSA. This is the salad season! We hope that you enjoy!

This year our intern’s name is Nick. He just moved in and is getting adjusted to the farm life nicely. We are thankful to have him and think he will make great farmer!

We rinsed all the veggies to remove the field heat, but they are not ready to eat. You will need to wash them.




Happy CSAing,

Anne and Adam
Clear Creek Farm

This year we have assigned a box to each of you (I’ll tell you this afternoon) and we ask that you trade out your boxes weekly. Thanks!


This week you will find in your box:

Lettuce mixed Red and Green
Romaine Lettuce
Mustard Greens
Radishes
French Radishes (Long and white)
Oregano
Cilantro
Sage
Spinach


Recipes

Baked Radishes
A tasty low calorie salty treat


· 10 -15 large radishes
· nonstick cooking spray (I like to use coconut oil)
· sea salt, to taste
· pepper, to taste

Directions:
Prep Time: 5 mins
Total Time: 20 mins
Preheat oven to 375 degrees.
1. Slice radishes into very thin chips and spread on a cookie sheet that has been sprayed with non-stick cooking spray.
2. Lightly mist radish slices with cooking spray and then sprinkle with sea salt and pepper. (if using other seasonings, now is the time to add them).
3. Bake for 10 minutes, flip, and bake for another 5-10 minutes or until crisp. Time may vary so watch these after flipping.

From http://www.food.com/recipe/crispy-baked-radish-chips-low-fat-low-carb-288830?scaleto=2&mode=null&st=true


ORANGE SPINACH SALAD AND POPPY SEED
DRESSING

2 med. oranges
4 c. packed fresh spinach leaves
1/4 c. poppy seed dressing (recipe follows)


1. Cut peel from oranges removing all white inner peel and membrane. slice cross-wise, 1/4 inch thick. Cut each slice into 4 pieces.
2. Tear spinach leaves into bite sized pieces.
3. Place spinach and oranges in salad bowl.
4. Just before serving pour Poppy Seed Dressing over salad. Toss gently.

POPPY SEED DRESSING:
1/4 c. white wine vinegar
1/3 c. vegetable oil
2 tsp. granulated sugar
1/4 tsp. dry mustard
1/8 tsp. salt
1/2 tsp. grated onion
2 tsp. poppy seed
In a blender, combine vinegar, oil, sugar, mustard, salt, onion, and poppy seed. Process 15 seconds. Pour into container with tight fitting lid. Cover; refrigerate until served, up to 5 days. Shake before using.
http://www.cooks.com/rec/view/0,1815,150164-226193,00.html