CSA Newsletter – Week 10
Como una Flor—the art of making beautiful bunches
Welcome to week ten of CSA, folks, you’ve made it! Ten weeks of cooking and eating delicious, healthy, local, seasonal food! That’s medicine, folks, always be proud of yourself when you do your body and mind right. I’m super excited about many items in the box this week, such as poblanos and corn! But as some of you may remember from last year, gold beets are special to me. The gold beets in your box remind me of a day earlier last season out in the field, bunching beets. On this particular day, we had a lot of new people on the crew and we spent our day learning and teaching how to make beautiful, even bunches.
For beets and other round roots, we are taught to make bunches como una flor, like a flower, with one beet in the center and an array of beets around it. As we harvest, we make sure to gently pull the beets from the soil so as not to damage the delicate greens of the smaller beets that we leave behind to keep growing. On that day, we found a light gold beet and we made an exemplary bunch that more than any other was como una flor.
Whatever bunch you’re making, your twist tie can’t be too low or too high, too tight or too loose; the orientation of the leaves and roots must be just so, so that it turns out beautiful every time. Each bunch is hand-crafted, people who worked hard to make sure that that one bunch was perfect and beautiful, como una flor.
All my best,
Table of Box Contents
- Sweet Corn!!!!— The sugar content in sweet corn just went through the roof! We’re already onto our second corn planting, onto our favorite variety, Serendipity. It’s also a bicolor variety with a mosaic of sweet white and yellow kernels. Roast it, eat it—you know what to do.
- Gold Beets—Sweet, earthy, gold. Beets, like the rest of us, come in many different shapes, colors, and sizes. For many people who have hated on beets in the past, gold beets provide the perfect opportunity to form a new, healthy beet relationship. Gold beets don’t turn everything in your pan red, and have a sweet, mild beet flavor that’s really lovely raw in slaws or roasted in the oven & dipped in aioli!
- Poblano Peppers—Poblanos are so rich in flavor with a lovely warmth, excellent in any sauté. The seeds however are very spicy! Be sure to wash your hands after removing the seeds.
- Garlic—Our garlic is almost all the way dried at this point, so the large cloves are still soooo easy to pop out of their peels. Such a treat!
- Green Cabbage
- Red Slicer Tomatoes
- Willamette Sweet Onions
- Nicola Potatoes
Gold Beet Cabbage Slaw
“I know that some people hate coleslaw. But I’ve converted even the most fervent among them with this
version, which bears no resemblance to the cloying stuff many of us grew up eating. Light and clean, it’ll lend crunch and brightness to any plate… And remember, the richer the food you plan to serve with it, the more acidic the slaw should be.” —Adapted from Salt, Fat, Acid, Heat, by Samin Nosrat (the Netflix star and next Michael Pollan)
- 1/2 medium head Red or Green Cabbage
- 1 bunch Gold Beets, grated or chopped thinly
- 2 cloves Garlic, roughly minced
- 1/2 small Onion, thinly sliced
- 1/4 cup Lemon Juice
- 1/2 cup Dill leaves, coarsely chopped
- 3 tbsp Red Wine Vinegar
- 6 tbsp Olive Oil
Quarter the cabbage through the core. Use a sharp knife to cut the core out at an angle. Thinly slice the cabbage crosswise and place in a colander set inside a large salad bowl. Season with two generous pinches of salt to help draw out water, toss the slices, and set
In a small bowl, toss the sliced onion with the lemon juice and let it sit for 20 minutes to macerate. Set aside.
After 20 minutes, drain any water the cabbage may have given off (it’s fine if there’s nothing to drain—sometimes cabbage isn’t very watery [but often in the early summer it is quite juicy]). Place the cabbage in the bowl and add the basil and the macerated onions (but not their lemony juices, yet). Dress the slaw with the vinegar and olive oil. Toss very well to combine.
Taste and adjust, adding the remaining macerated lemon juice and salt as needed. When your plate zings with pleasure, it’s ready. Serve chilled or at room temperature. Store leftover slaw covered, in the fridge, for two-ish days.
Poblanos & Potatoes in the Skillet with Eggs
(AKA: LB's favorite breakfast)
- 2 Poblano Peppers, seeded & chopped
- 2-3 Potatoes, sliced thin and patted dry
- 3 cloves Garlic, roughly chopped
- Olive Oil, or a high heat oil like coconut
- Salt & Pepper to taste
- 4-6 Eggs, pan fried & served on top
- Optional: Grated Cheese - I love a good sharp aged cheddar with this dish
- Optional: Corn Kernels, cut from 1 ear
Chop your potatoes ahead of time to let them dry a bit. These are new digs potatoes, so they’ve still got a lot of water in them, and getting that water out is key to cooking your potatoes all the way through without burning them. Often times I’ll just chop my potatoes
and then put them in between a cloth on cutting board and press the moisture out.
Next chop poblanos and garlic.
Heat up oil in pan to medium-high and put potatoes in, stir around and let cook a few minutes. Add in poblanos and stir and cook for a few more minutes.
Add in garlic and a bit more oil and continue to cook uncovered until vegetables are done, preferably with a bit of golden brown-black charring on the edges.
Add in some fresh corn just before turning off the pan and toss around for a sweet crunch amidst the creamy, savory poblanos & eggs.
Sprinkle with salt after done cooking. Serve with fried eggs on top, and cheese in between the two steamy layers if so desired.