Week 2 (June 20-24

What’s in the big box?   What’s in the little box?

Strawberries!                        Strawberries!

Radishes                                Radishes

Lettuce                                  Lettuce

Rhubarb                                Rhubarb

Cucumber                             Scallions

Beet Greens                          Beet Greens

Spinach

Scallions

Zucchini

Mint

FFore hlhFor those of you beginning this week, welcome- we are glad to have ya!  For those of you continuing, embrace your second week of seasonal greens & things… also, note the striking resemblance of this week to last week’s share.  Don’t blame the farmer, blame the weather.  Luckily, we have the most unbelievable strawberries on the planet to distract your attention from the repeat share.  Field Crew is deep into berry picking- each member of the team taking on their own personal mantra as well as picking stance to run each row.  For example Raymond, the leader of the pack, repeats melodic yet indefinable sounds, while Roy jets through the field like the ninja he is.  Some of us go butts up, while others perform the age-0ld squat and reach.  With all these different picking methodologies it is tough to find continuity within the team- however one thing is consistent- the precious sound of the berry snapping from the stem.  Come find your own picking rhythm these next few weeks down in the Pick Your Own Strawberry patch.  We are opened every day (weather dependent- call ahead if it looks and feels too grim to pick).  Come in the morning between 7-12 or in the evenings between 4-8.   

Tips, Tricks & Recipes:

… Tips adapted from the cookbook: From Asparagus to Zucchini

BEET GREENS:

-          Enjoy tossed raw into a mixed green salad- we sometimes spice up our mesclun mix with these babies.

-         Try Beet Greens steamed or sautéed, or in any dish calling for a mild, tender green such as spinach.

-         Great to spice up any egg breakfast, as well as any home cooked soup/stew/sauce. 

RHUBARB:                       

-         Dice into spring soups.  Add toward the end of cooking time to retain texture & taste.

-          For a side dish, snack, or desert, chop rhubarb, sweeten with a little brown sugar (or maple syrup) and bake 30 minutes @ 375 degrees.

-          Lastly, and most importantly… PIE!!!

Strawberry Rhubarb Pie (A New England Classic)

…recipe from smittenkitchen.com

1 recipe All Butter, Really Flaky Pie Dough or double-crust pie dough of your choice
3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. (I like to fold my gently into quarters, to transfer it more easily, then unfold it in the pie plate.)

Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle and cut decorative slits in it. Transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.

Transfer pie to a baking sheet and brush egg yolk mixture over dough. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.

Transfer pie to wire rack to cool. When full cool (several hours later) the juices gel.

Do ahead: Pie should keep for up to three days at room temperature but I have never, ever seen one last that long