Monday, February 15, 2010

Preliminary List of Veggie Seeds Ordered

The following list is derived from the first series of seeds ordered for 2010 Rosemattel's CSA Subscriber's Bounty. All of the varieties below will go to subscribers first as we work through the harvest season. Any veggies left over will go to farmers markets as secondary outlets and will be charged at a higher value pending any subscriptions not yet spoken for.
We still have room for more subscribers!

Beans & Peas>
Provider Bush Green Bean, Royal Burgundy Bush Bean, Blue Coco Pole Bean, Jackson Wonder, Bush Lima ,Bean Mammoth Melting Sugar Snow Pea, Provider Bush Green Bean, Isar Yellow Green Bean, French Fragrano Bean , Maxibel Beans
Greens & Lettuce>Space Spinach, Tyee Spinach, Tom Thumb Lettuce ,Summertime Lettuce, Bronze Mignonette Lettuce, Kagraner Sommer Lettuce ,Kinemontpas Lettuce,
Vietnamese Pea Shoots, Red Streaked Mizuna, Red Komatsuna, Par-Cel Tangy Greens, Green Zen Oriental Greens ,Buttercrunch, Red Bor Kale, Red Russian Kale, Dinasour Kale, Chinese Cabbage, Pak Choy, Bok Choy, Baby Carflex Cabbage, Swiss Chard Giant and Rainbow
Herbs>Spicy Globe Basil Anise Basil Lemony Catnip Celery Stevia Italian Flat Triple curled
Root Veggies>Scarlet Nantes Carrot, Danvers Carrot, OG Over the Rainbow Carrot Mix,
Hailstone Radish, Plum Purple Radish, Zlata Radish, Laurentian Rutabaga, Blankomo Beets, Forono Beets ,Caraflex Carrots, Negrovia Carrots, Nectar Carrots
Melons>Hannah’s Choice Muskmelon ,Charentais, Sugar Cube Melon ,Ma Cheri , Sweet Ambrosia
Tomatoes>Black Krim Tomato, Amish Paste Tomato, Rainbow MIX, Pineapple Tomatillo, Original abe lincoln, Marzano, Roma
Eggplant>Diva Eggplant, Hansel ,Eggplant ,Dancer Eggplant
Cucumber>Richmond Green Apple Slicing Cucumber, Lemon ,Super Zagross Middle Eastern Slicing Cucumber, Sour Mexican Gherkins
Squash>Sunburst , Patty Pan, Eight Ball, Benning’s Green Tint Patty Pan, Summer Squash, Uncle David’s Dakota Dessert Winter Squash, Yellow, Green Butternut Winter
Onions>King Richard Leek, Prisma Shallots ,Lincoln Leeks, Walla Walla, Alisa Craig, Yellow Sweet
Peppers>Baby Bell ,California Bell , Ancho
Potatoes> Red, White and Yellow Plus Small Yields of Fingerlings

Thursday, February 11, 2010

Saturday, February 6, 2010

Valentines Day Poem For Foodies

Cabbage always has a heart;
Green beans string along.
You're such a Tomato,
Will you Peas to me belong?
You've been the Apple of my eye,
You know how much I care;
So Lettuce get together,
We'd make a perfect Pear.
Now, something's sure to Turnip,
To prove you can't be Beet;
So, if you Carrot all for me
Let's let our tulips meet.
Don't Squash my hopes and dreams now,
Bee my Honey, dear;
Or tears will fill Potato's eyes,
While Sweet Corn lends an ear.
I'll Cauliflower shop and say
Your dreams are Parsley mine.
I'll work and share my Celery,
So be my Valentine.

Author Unknown

Gearing Up For Eating Seasonally

Alas the sun is definitely out today! As I prepare for a local foodies meeting here in Vancouver, I thought I would share some of the recipes Rosemattel's CSA subscribers have to look forward to as they venture into "seasonal eating" !

Spring Green Soup/ Serves 4 – 6

6 Tbsp butter or olive oil
1 C chopped onions or leeks
8 C loosely packed radish leaves or other spring greens*
2 C diced peeled potatoes
6 C liquid (water, vegetable stock, chicken stock)
1/2 C cream (optional)
Salt and freshly ground pepper to taste

Melt 4 Tbsp butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes in liquid until soft along with 1 tsp salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a food processor. Add cream if desired. Season to taste with salt and pepper.
*Can be made with radish tops, Swiss chard, beet greens, dandelion greens, kale, spinach, or whatever other greens you have available.

Spring Radish Salad/ Serves 4

1 bunch fresh radishes
2 - 3 Med sized carrots
2 bunches arugula or baby spinach
salt and pepper to taste
Extra virgin. olive oil for drizzling
2 Tbsp freshly grated Parmesan cheese (optional)
Lemon wedges

Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.
Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle Parmesan over the top if desired. Serve with lemon wedges to squeeze over the salad.

Radish Slaw Serves 4

1 bunch radishes, cleaned well and shredded (about 2 Cups)
3 C finely shredded cabbage
1 C coarsely grated carrots
½ C thinly sliced red onion
2 Tbsp fresh lemon juice
½ tsp sugar
2 Tbsp olive oil
2 Tbsp finely chopped fresh cilantro, mint, or parsley leaves

In a bowl, toss together all the ingredients, then add salt and pepper to taste. Although this recipe calls for both cabbage and carrots, it’s very tasty without!

Kale Chips--a.k.a Seriously Addictive Snack Serves 4

1-2 bunches kale
1 tablespoon apple cider vinegar
1 tablespoon oil
coarse salt (to taste) or favorite seasoning blend (we love hot n' spicy Spike)

Pre-heat oven to 350 degrees Fahrenheit. Wash and de-stem kale. Chop or tear into "chip" size pieces.
Spread onto baking sheet. Pour the apple cider vinegar, oil and seasoning (1-2 tablespoons) onto kale. Mix to coat all pieces.
Bake for 10 minutes or until crispy. Serve immediately!