Community Supported Agriculture

Hello CSA Shareholders,

This is has been a big week - we hired some beautiful, hard working ladies to help out with farmers markets. They all have previous market experience and I have faith that they will represent Serendipity well. We also have our nice refrigerated truck up and running making deliveries and farmers markets run smoother and keep product fresher in the heat. We can’t wait to put our logo on the truck with some hot pink glittery flames on the front!

Serendipity attended the Earth Day celebration in Monterey this past Sunday. We gave out free heirloom tomato plants and strawberry samples. It was a cold day, but a great day to meet everyone in the plaza.

We finally have enough strawberries to put them in the boxes this week. The variety is mainly Seascape with a little bit of Chandler mixed in. The flavor is really nice. We hope you enjoy them!

In your box this week: Strawberries!, Artichokes, Dill, Carrots, Cilantro, Gold Beets, English Peas, Pea Tendrils, Dino Kale, Italian Parsley, Green Romaine, Red Butter / Romaine Lettuce and Mix Baby Greens

Here are a few recipes using some of the items in this week’s box.

Strawberry Salsa: Great with chips also as a topping to fish dishes, a nice twist on salsa

• 1/2 lb strawberries, diced
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped cilantro
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon fresh lime juice
• 1 teaspoon sea salt
• fresh ground pepper 
• prepare a strawberry salsa by stirring together the diced strawberries, red onion, cilantro, jalapeno pepper, and lime juice in a bowl. Season to taste with salt and pepper. 

Roasted Roots:  Dice carrots and gold beets (peel with a potato peeler if desired), potatoes and onions into 1″ peices. Toss with EVO, sea salt and cracked pepper. Toss in a few whole garlic cloves. Cover with foil and bake for 45 minutes at 350 degrees.

Artichoke Risotto

5- 10 baby artichokes

1 lemon, plus 1 to 2 teaspoons freshly squeezed lemon juice

About 7 cups chicken or vegetable stock, as needed

2 tablespoons extra virgin olive oil

1/2 cup minced onion or spring onion

Salt, preferably kosher salt, to taste

2 garlic cloves, minced

1 1/2 cups arborio or carnaroli rice

1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme

1/2 cup dry white wine, such as pinot grigio or sauvignon blanc

1 bay leaf

1 teaspoon finely minced lemon zest

2 tablespoon chopped fresh parsley

1/2 cup grated Parmesan cheese, or a mixture of Parmesan and pecorino Romano (optional)

Freshly ground pepper

1. Trim the artichokes, rubbing them with a cut lemon as you go, and slice 1/4 to 1/3 inch thick. Place them in a bowl of water acidulated with the juice of 1/2 lemon. Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the broth is well seasoned.

2. Drain the artichoke hearts and pat dry. Heat the oil in a wide, heavy skillet or saucepan over medium heat. Add the onion and 1/2 teaspoon salt, and cook gently until tender, three to five minutes. Add the artichoke hearts and the garlic, and stir for two to three minutes until the artichoke hearts are beginning to color.

3. Add the rice and thyme, and stir until the grains become separate and begin to crackle. Add the wine, and stir over medium heat until it has been absorbed by the rice. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion — adding more stock when the rice is almost dry, then stirring — for 20 to 25 minutes. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust seasoning.

4. Mince the parsley and lemon zest together, and add to the risotto along with another ladleful or two of stock. Remove from the heat, and add a teaspoon or two of lemon juice. Stir in the cheese, if using. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.

Yield: Serves four to six

Advance preparation: You can begin up to several hours before serving. Proceed with the recipe, cooking until halfway through step 3 — that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should be no liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, then transfer it to a sheet pan. Fifteen to 20 minutes before serving, bring the remaining stock back to a simmer and reheat the rice. Resume cooking as instructed.

Recipe created by Martha Rose Shulman 

Dino Kale and Goat Cheese - My favorite thing to do with Dino Kale is to steam it down in a little water and once the water mostly evaporates mix in some goat cheese and stir until it is spread well. Add some sun dried tomatoes if desired. It makes a great side dish.

My new favorite starch as a base of most dishes I have made lately is Udon Noodles. You can buy them in the refrigerated section (I even found organic ones at Costco when I was shopping for market tables). Udon noodles can be added to just about anything. Chop up chard and kale with parsley and mushrooms and sautee. Add a little veggie broth and some Udon noodles and you have a delicious soup in less than 10 minutes. The pea tendrils would be a great addition to soup with Udon. I made a mediteranean Udon with dry olives, goat cheese, sun dried tomatoes, Udon on a bed of Radicchio. There are unlimited possibilities with Udon noodles. Can you tell I’m obsessed?

Please feel free to send over your recipes to share and I will post them on the blog.

I hope everyone has a beautiful week.

Jamie Collins