Arugula is a spicy green.  The arugula may be a bit holey but it does not detract from the flavor.  Arugula can be eaten raw alone or mixed with other salad greens.  It can also be sauteed.

Linguine with Arugula, Pine Nuts
and Parmesan Cheese

1 pound linguine
1/2 cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
1/2 cup pine nuts, toasted
additional freshly grated Parmesan cheese

1. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

4. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, adding additional Parmesan, if desired.

from www.seasonalchef.com

Pea tendrils are the edible young leaves and shoots of a pea plant. They often contain curly vines and flowering buds. They have a distinctive and robust flavor that tastes like a cross between sweet peas and spinach.  Pea tendrils are delicious steamed or lightly sauteed with oil, garlic, and salt.

INGREDIENTS

1. Wash the pea tendrils and drain. Gather them into a tight bundle and finely slice crosswise.
2. Combine with all the other ingredients in a medium heavy pot and mix well.
3. Place over high heat and cook, stirring frequently, for about 1 minute. Then cover tightly and cook for about 3 minutes, until the pea tendrils have wilted and the scallions are tender. Serve on a flat plate.  adapted from recipe at www.chow.com

Salad Mix- about 1 lb

Spinach- about 1 lb

Pea Tendrils- about 1/2 lb

Cilantro- about 1/4 lb

Arugula- about 1 lb

Leaf Lettuce Heads- 2

Purple Scallions- 1 bunch

Radish- 1 bunch

Spinach, 1 qrt bag – Eaten raw or wilted, good stuff

Green Garlic, 2 stalks – Enough to season your Braising Mix or stir fry dish

Salad Mix, 1 gal. bag – Try with a homemade salad dressing

Braising Mix, 1 gal. bag – Healthy dose of dark greens

Shuyoko Long Radish, 1 bunch – These may be spicy

Cilantro, mixed bunch – Add to salads, sandwiches or tacos

Dill, mixed bunch – Add to salads or sandwiches

Scallions, 1 bunch – Use the greens like chives and the bulb like onion

Chive Blossoms – Perfect as an edible garnish or chop and add to salad.

If your wondering when you get to pick-up that first box of scrumptious veggies here is the schedule for the 2010 growing season!

Email me with any questions csa@keewaydinfarms.com

All Standard and Double Shares begin Wednesday June 2nd!

If you have an Every Other Week (EOW) Share I have divided the pick-up days to even out our harvest.

This means if you pick-up at 144 Hickory Ct., Oregon (3-6pm) ; 1500 Fairfax Ct., Waunakee (3-6pm) ; or 2422 Commonwealth Ave., Madison (4-7pm) your first delivery will be on June 2nd and every other week until October 6th.

If you pick-up at Bloom Bake Shop 1834 Parmenter St., Middleton (pick-up 3-6pm) ; 1012 Lowell St., Madison (pick-up 4-7pm)  ; or Quality Bicycle Parts, Minnesota your first delivery will be on June 9th and every other week until October 13th

Find the box with your last name (or the name of the Primary Household with whom you are sharing) marked on the box.  Find the check off sheet provided at your pick-up site and check of the appropriate box.  Leave last weeks box neatly folded for your site host, to be picked up by our driver.

You may bring your own bags and transfer your produce and leave the waxed box.  Or you may take the box with you, carefully fold and store to be returned at your next pick-up.  We thank you in advance for taking care of these reusable boxes.

Please make sure that anyone you send in your place to pick-up your box knows these instructions.  Thank your site host for sharing there space.  We appreciate your efforts to make the pick-ups run smoothly.

As a family farmer I have had the honor and challenge of getting my work done with children attached to my legs.  I’ve gotten quite good at harvesting one handed with a child at my hip.  Sometimes I wake Aurora (our four year old) and we go directly to the greenhouse or the fields for the day.

Aurora,  more than her older sister Karma, was raised in the greenhouse eating organic potting soil, bugs, and leafy greens.  As I am busy working and Aurora whines that she is hungry I just pick something edible, raw and unwashed for her to eat, right there in the field, with a drink out of the hose to finish it off.

Aurora sneaking cherry tomatoes for breakfast in her housecoat!

Aurora could now be the poster child for the raw foods movement.  She does not like the smell of food frying like the rest of us and don’t bother cooking that carrot if you want her to eat it.  She would prefer chomping on a head of raw cabbage  to a plate of spaghetti any day of the week!  She’s a tough little farm girl who is not bothered by being wet, cold, or sick and she is the first to volunteer to help with any job.  At four years old I can already tell that she will be an independant, hard working, confident woman who is in touch with Mother Nature.  No matter where life takes her. These are the character building traits of farm life.

Family farming is a great challenge that forces me to be patient, to slow down and enjoy the work I’m doing rather than rush through it in a blaze of glory.  My children remind me with their insistance to stop and look around at this beautiful life that we live as they show me a new flower or bug they have found.  (Aurora had a pet slug for a few days living in a morel mushroom.) They help me to accept that the work will never be done and that’s part of the beauty of farming.  Even though it is hard work I know that I will look back on these days, working with my children beside me,  as the best days of my life.

We flow with the seasons, together, creating and recreating our life together, living off the land!

Keewaydin Family

Everyone knows about Garlic but few realize you can eat it immature.  Green Garlic and Garlic Scapes can not be found in the grocery store.  They have a more mild garlic taste than the mature garlic and should be stored unwashed in a paper bag in your refrigerator.

Green garlic or young garlic should be cut lengthwise and rinsed in between the layers where sand and soil can slip in.  Then use as you would garlic cloves.  Use finely chopped green garlic or garlic scapes in stir fry, sauces, or pasta dishes.  Try it raw in tuna salad or sauteed in pasta salad and salad dressings.

Today you received just enough to taste but more is on the way!

Braising greens, Kale, Broccoli Raab and Swiss Chard can be chopped and tossed into a stir fry in the last minute or two, or saute it on it’s own in butter or olive oil.  The greens can also be added to scrambled eggs, omelets or frittatas.  Greens can be prepared southern-style, like collards, with ham or bacon for a tasty side dish.

Scallions, one bunch

Easter Egg Radishes, one bunch

Braising Greens Mix, one bunch

Broccoli Raab, one bunch

Dill, one bunch

Green Garlic, one stalk

Elegance Salad Mix, one bag

Spinach, one bag

Kale mix, one bunch

Micro Greens Mix, clamshell

(Tatsoi, Pea Shoots, Carrot Greens, Beet Greens, Viola Flowers)

Having lots of Salad to eat should inspire you to try out some new salad dressings

1 cup salad oil

1/2 cup sugar

1/3 cup catsup

1/4 cup vinegar

2 tablespoons grated onion

2 teaspoons Worcestershire sauce

Combine the oil, sugar, catsup, vinegar, onion and Worcestershire in a blender and chill.

Toss the salad with the dressing.  Excess dressing keeps well in refrigerator for up to one week.

Salad Mix