Heirloom Harvest

Rustic

Sugar Content

Member James Donald samples his first green bean of the season, also his first with Heirloom Harvest CSA. He pronounced it sweet.

Farmer John’s Mom’s Tomato Salsa

4 medium ripe tomatoes, cut in half, remove most seeds
2 large Jalapeno chili peppers (use plastic gloves to handle)
3 green onions, sliced
¼ cup chopped red onion
1/3 green sweet pepper, chopped
1/3 red sweet pepper, chopped
1 cup cilantro, chopped

Combine in bowl, draining ‘excess’ juice to avoid soupy mixture. Add 1 large chopped fresh garlic clove.

Season, to taste, with those of the following that appeal:

• Tabasco sauce
• Ground chili powders
• Cayenne pepper
• Worcestershire sauce
• Paprika
• Beau monde Seasoning
• Black pepper
• Ground Kosher salt

Tastes best the day it is made.

When the World Gives You Kale

Don't forget the kale recipes we've got; they're gonna come in handy (thanks, commenting member!). Also, check elsewhere. Kale's just dang healthy.

Poppy Seed Onion Dressing

(suggested and annotated in the newsletter by editor Rosemary, excerpted from the Genesis Cook Book, by Linda Welles)
Yields ½ cup

1 Tbsp. Poppy seed.  ( I use about ½)
1 Tbsp. dried minced onion ( I grate a little fresh)
¼ cup canola or veg. oil
3 Tbsp. lemon juice
1 Tbsp. rice vinegar or white vinegar
2 tsp. honey or maple syrup
¼ - ½ tsp. dry mustard (to your taste)
1/3 cup mayonnaise
1 tsp. salt or to your taste
Pepper to taste
2 Tbsp. water

1. Combine all of the ingredients in a bowl and whisk until blended.
2. Refrigerate at least 1 hour to allow flavors to meld. 

Tasty Turnip Recipe From CSA Shareholder in Plainville

A bunch of turnips with their greens
1 tsp. of extra virgin olive oil (optional)
1/4-1/3 C dry white wine, such as Chardonnay
1/4 C chicken or vegetable stock OR water
1-2 tsp low-sodium Tamari, Soy Sauce or Bragg's Liquid Amino Acids.

Cut the greens off your bunch of turnips, wash & drain both really well in a colander, making sure you get any dirt off the leaves.  (Your blog editor submerges such leaves for a bit, then comes back to them later.) Chop up the greens. Slice the turnips in half or leave them whole.
Next, if you choose to use olive oil, add it to the saucepan and heat on medium heat. Add the greens and turnips to pan, sauté for about a minute, add all liquids to saucepan.  Simmer, about 10 minutes on medium heat.  Liquid will reduce to about ¼ cup.

(First published in our excellent new newsletter. Don't forget to pick one up! You can always find some of the content here, but not all of it -- and not always as conveniently.)

Hmm...

Editor's note: And what did YOU do with your tat soi? Let us know. We have big plans. Big plans. We intend to Google that tat soi like there's no tomorrow.

One Less Googling (In which the newsletter suggests how to eat Kohlrabi)

Sautéed Kohlrabi:   
2 Kohlrabies
1 medium onion, diced
1 tsp. salt
4 Tbsp butter or oil
1 Tbsp fresh herbs of your choice (thyme, chives, sage, etc.)
Grate Kohlrabi, place in a colander and sprinkle with a little salt.  Let stand about 30 minutes to drain.  Heat butter over medium heat, add onions and sauté a few minutes.  Rinse Kohlrabi a little. 

Stir in butter, reduce heat to low, cover and cook 10 minutes.  Increase heat and cook another 2 minutes.  Serve.  

ALSO, try:

• Raw K, thinly sliced, alone or with a dip.
• Peel K and eat raw like an apple.
• All raw vegetables should be chewed well.

Hmm. Kale.

Member Brenda Donald collected kale on Sunday’s pickup. Kale with Bacon and Garlic looks snacky, and won't send you to the grocery store. Got a better idea? I bet you do. Send it to your blog editor at whit@pobox.com, or just comment here.

Raddish

They look like radish seedlings to your uneducated editor, but Farmer John cleared it up: They're Chinese Cabbage. Wait for them. Your editor is happy to report that on making Grilled Asian Pork Chops and Baby Bok Choy recently, his five-year-old son actually requested additional Bok Choy. (It was provided and consumed. If it takes a little Black Bean Garlic Sauce to get the game up, well, that's just the price of admission.)

The editor would like to admit that food photography is an art, and no one has accused him of being an artist, including the time that he wiped up black oil paint with his new turquoise shirt, when he was 9, and spent the rest of the day in the backyard. Nevertheless, this is what the above recipe looks like while it is cooking.