2015 CSA – Week 4

csa_week.4

DSC_0495

C.S.A. Newsletter Week 4

It’s Right Under Our Nose

One of my favorite farm tasks is harvesting your lettuce in the morning. The air is different in the dawn. It’s so cool and pure that the smells of moist soil, lettuce leaves, and nearby tomatoes become more apparent. Petrichor is a word I learned last week. It means “the way it smells after it rains.” In the same way petrichor is fresh and pure, early morning air has its own uniquely sweet, refreshing character.

Around the farm when we think about vegetables, we’re probably either considering their growth or quality, or how we should store or cook them. Their fragrances get less attention, but they play such an important role in our day-to-day life that I think they are deserving of some occasional appreciation.

Every time I walk by the farm kitchen, I smell wonderful things… baking cookies, seeded bread, soup broths…. While I was out for a walk the other day, the aroma of a backyard barbeque was wafting down the sidewalk. It was like breathing in summer happiness. Our sense of smell is closely tied to our memories and emotions, and smelling a familiar fragrance causes us to feel the same set of emotions we had the first time we experienced it. As kids, a backyard barbeque usually meant a holiday: grilled shish kabobs, Popsicle sticks, garden sprinklers, bathing suits, and juice running down our chins. I think for most of us, the aroma of grilled vegetables and BBQ elicits happy memories. After a peek inside your CSA box, I think there’s some grilling potential, just in time for July 4!

Box Contents

2 lb. Potatoes

Green Cabbage: Your CSA box would make a great Thai or Vietnamese salad. Cut 2 c. cabbage, 2 carrots, ½ bell pepper, ½ cucumber, 1 green papaya and 8 oz. shredded chicken into slivers and combine them with ½ c. each cilantro and green onions. Whisk together a sauce of 2 minced garlic cloves, ½ tsp. minced jalapeno, 2 Tbsp. soy sauce, 2 Tbsp. vinegar, 2 Tbsp. sugar, 1 Tbsp. fresh lime juice, 1 Tbsp. oil, and ½ tsp. fish sauce. Add ¼ c. peanut butter and ¼ c. water, and whisk until smooth. Top with crushed peanuts.

Cilantro

Green Bell Pepper

Jalapeno

Garlic

2 Small Onions

Carrots: Substitute vegetables for pasta by peeling carrots and zucchini into long strips. Try them dressed with “magic” green sauce (recipe on the back).

Lettuce

Cucumbers

Summer Squash

Boysenberries

 

Recipes

Week 4 CSA Newsletter_Under Our Nose