Strawberry Social
By Sarah Stone

Thanks to everyone who came out for our strawberry social. At one point, Jack said he counted 19 cars! It was great to see so many members make the drive out for the event. The weather was sunny and gorgeous, though a bit warm for our ice cream. Even in a cooler, it was rendered into soup quite quickly. Luckily, the sky held its breath until all the berries were picked. Just moments after the last member drove off and everything was packed up, it opened up and poured! Perfect timing. Thanks to Suzanne Cooley and David Echelard from Winona and their friends Brian and Sheralyn Barnes from Minneapolis who came down to play for the event. They played a variety of French Renaissance music with guitar, mandolin, French bag pipes, and even a hurdy gurdy . I had never heard of a hurdy gurdy before the event, and it is a fascinating instrument. It is essentially a mechanical violin. It has several strings arranged so that they can be played simultaneously by a rotating wheel and its sound is comparable to that of the bagpipes. Having such talented musicians’ serenade everyone while they picked was a real treat. Next time we might even persuade a few people to dance!

Produce Info, Storage and Tips

Cilantro is a member of the carrot family .The plant and leaves are called cilantro in the Americas , while the seeds (used as a spice) are called coriander. Preserving your Cilantro: Place the cilantro in a cup of water (stems down like you would with flowers), cover the cup with a plastic bag, and put it to the refrigerator. If you change the water every two days the cilantro should last up to two weeks. To freeze, place a small amount of dry cilantro leaves in a single layer on a cookie sheet. When frozen, gather into a zip-top bag, returning to the freezer immediately. Use within 6 months. Do not thaw before using. Swiss Chard, also known as spinach beet, is actually an offshoot of the beet family. The big, ruffled leaves can be used to wrap around small fish for steaming or roasting on the grill, or substituted for a tortilla for tacos and stir fries. The best way to clean chard is to fill a large bowl with cold water and 2 tablespoons of vinegar or lemon juice. Hold the bunch by the stems and swish the leaves in the water several times. Grit will sink to the bottom of the bowl. Pat dry and use.
Snap Peas: Green peas are second only to lima beans as a fresh vegetable source of protein. A 1 cup serving of peas contains more protein than a whole egg or a tablespoon of peanut butter yet has less than half a gram of fat. (an interesting tid-bit from last season’s CSA manager, Sarah Libertus)

Garlic Scapes: Also known as Garlic Whistles. Garlic scapes are the tender seedpod that curls up from hard neck garlic plants in June. Store your scapes in a brown paper bag in the refrigerator and they will last for weeks. They can also be chopped and then frozen. Easily add them to a stir-fry by chopping into two inch lengths, and boiling for two minutes, before adding them to your stir-fry mix during the last minute of preparation.

Arugula although often mistaken for a sort of lettuce, is in fact an herb, being a member of the mustard family. It’s great on homemade pizzas, and is rich in vitamin C and iron.

Updates and Upcoming Events

Strawberry and Arugula Salad with Hazelnut Dressing

1/2 cup hazelnuts (3 ounces)
1 tablespoon Sherry vinegar
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced shallots (or scapes!)
1 teaspoon sugar
Salt and freshly ground black pepper
2 tablespoons canola oil
2 teaspoons hazelnut oil
3/4 pound arugula (9 cups), tough stems discarded
1/2 pound strawberries (1 1/2 cups), trimmed and quartered lengthwise
1/2 cup mild fresh goat cheese (2 ounces), crumbled

Preheat oven to 350 degrees F.

Roast the nuts in a shallow baking pan in middle of oven until golden, 10 to 15 minutes. Rub warm nuts in a kitchen towel to remove skins (don't worry if some skins don't come off). Cool the nuts and then coarsely chop. Whisk together vinegar, lemon juice, shallot, sugar, salt, and pepper, to taste. Add oils in a slow stream, whisking until combined well. Toss together arugula, strawberries, hazelnuts, and dressing. Divide salad among plates and dot with the goat cheese.

Curried Beans and Greens  

(from http://www.vegetariantimes.com/)
6 Servings -- Vegan

1 cup adzuki beans, picked over and rinsed
1 Tbs. olive oil
1/2 cup diced yellow onion
2 cloves garlic, minced (use your scapes!)
2 lbs. fresh kale, Swiss chard or a combination, stemmed and torn into large pieces
2 tsp. curry powder
Salt and freshly ground black pepper to taste

Soak beans overnight in enough cold water to cover by at least 2 inches. Drain, rinse beans well and combine in large soup pot with 4 cups water. Bring to a boil, reduce heat and simmer, covered, until beans are tender, about 1 hour. Meanwhile, in large, deep skillet, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes. Add greens to skillet. Sprinkle with 2 tablespoons water. Cook, tossing often, until greens are bright green and wilted slightly, about 3 minutes. Remove from heat. Drain beans and transfer to serving dish. Add curry powder and stir will. Reheat greens if necessary, then add to beans and toss to mix. Season with salt and pepper.

Garlic Scape Pesto

(from www.maryjanesfarm.com/SimplyMJ)

1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
Salt to taste

Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste. Serve on bread, crackers or pasta.