Salamander Springs Farm/Permaculture Organics

TODAY’S CSA share includes:

FRESH BAKED BREAD & GOODIES from Clementine’s Bakery.  We always look forward to Tuesday market...such good treats made for us...

BERRY BOX:  PIE CHERRIES & MULBERRIES (& Juneberries) These spring delights are rarely sold fresh since they don’t transport well.  You usually find pie cherries canned (or frozen) cherry pie filling, and mulberries in a jam.  Some of you may also have a few Juneberries in your berry mix (like a small blueberry) as they are just starting to produce at Salamander Springs Farm.
Use your berries ASAP as they don’t last long!  These fruits have stems, which are easily removed, but should be done shortly before use, since it bruises the fruit.  Bruised fruit is usable (and a bit sweeter!) but after couple of days it will begin to turn to wine!

PIe cherries & mulberries are wonderful in pies, cobblers, jams & jellies.  In the summer, one of our favorite ways to use berry fruits is in a cobbler or crisp, which is much quicker than a pie (see recipe below!). The tart flavor of the pie cherry also makes a great morning juice (cooked a few minutes with a small amount of water, mashed through a sieve to remove pits, then sweetened with honey and chilled).   Berries also freeze well if you want to save for winter use (to prevent freezer burn, “vaccuum seal” your zip lock bag by sucking air out while closing it--or use your vaccuum nozzle!).  

Pie cherries have a pit (source of much of it’s tartness).  If you don’t have a pit remover, cutting them open to remove the pit is tedious. Take a sturdy straw (or something like it with a hollow end), poke it through the stem end, twist and push the pit out the other!  It may take you a few cherries to get the feel of it and the twisting motion that works best.  Don't worry about the mangled mess those first few cherries may become – they'll still taste just as good!  If you cook your cherries for pie filling or juice you can just sieve the the pits out by pushing your cooked cherry concentrate through a colander.

These berries provide a considerable supply of antioxidants, Vitamins A, C, E, K, B-6, niacin, riboflavin, beta-carotene, calcium, potassium, phosphorus, copper, folic acid and iron!  Scientific studies have shown their health benefits in fighting cancer, neurological diseases, inflammation, diabetes, and bacterial infections.  Their supply of flavonoid phyto-nutrients protect against harmful effects of oxygen-derived free radicals that play a role in many aging and disease processes. They contain especially high amounts of resveratrol, known to protect against stroke and high blood pressure risk by altering molecular mechanisms in the blood vessels; reducing their susceptibility to damage and constriction. 

Cherries are especially rich in melatonin, which is soluble in both fat and water, and has been linked to pain relief in people who suffer from arthritis and gout.  Mulberries contain high amounts of anthocyanins, lutein and zea-xanthin, a carotenoid antioxidant that helps protect the retina (macula lutea) from the harmful ultraviolet rays!

GREEN ONIONS (scallions)  You’ll notice they are getting bigger--we’re starting to get “knob onions” with more bulb, but the greens are still tender too.  Bulb (sweet and storage) onions mature in July.

GARLIC SCAPES - this was the last scape harvest.  Garlic will be ready to harvest at the end of June. Chop and use with any dish for which you use garlic; with the health benefits of the nutrient-rich green parts. 

FRESH BASIL is great for salads & dressings, frittatas, in so many dishes, sauces, and soups.  See our favorite and quick “Garlic Scape Pesto” recipe below!

SALAD GREENS  enjoy your fresh greens many ways, with a good dressing (see last week’s posting for some easy, healthy homemade salad dressings) or in sandwiches.  A chef salad with eggs, other chopped veggies or fruit, sprouts, nuts & seeds makes a wonderful raw meal for a hot day.  

“East meets West” STIR FRY MIX!  These week we’ve harvested a flavorful nutritious mix of both the traditional “western” greens and some east Asian specialities!   In your mix you’ll find kale, chard, Joi Choi (like Pac Choy), mustards, “perpetual (or “beet”) spinach,” arugula, spring peas (still holding on!), Daikon shoots, radish, micro-baby carrots (from our thinnings!), onion tops (chives) and herbs for extra flavor.  
A quick stir-fry with butter or olive oil, green onions & garlic scapes is our favorite way to prepare them--with just salt or tamari, or with seasonings like cumin, chili, or curry.  You can add other chopped veggies or leftover meat.  For more protein, we add sunflower or pumpkin seeds, and sometimes make an Asian style peanut butter sauce with our peanuts to drizzle on top.  OR, we beat up a few eggs with a cup of milk and bit of cornmeal and make the stir fry into a fritatta (takes about 20 minutes in the oven).  ENJOY!

PARSLEY get your vitamins and minerals from one of the best sources (including A, C, many B vitamins, thiamin, riboflavin, niacin, calcium, selenium, zinc and lots of iron!)  Use fresh in your salad, in sandwiches, pesto, or in a stir-fry, soup or frittata.

**************************************RECIPES!*****************************************

BERRY CRISP or COBBLER
We use this quick recipe for all kinds of fruit through the season.

Melt  4 T of butter in the bottom of a 9-10” pie or cake pan (you’ll pour most of it off for mix below)
Fill the pan with about 2 cups berries & pie cherries, de-stemmed & pitted (for tart fruit like pie cherries, mix in a few T’s of sugar with the fruit)
Mix together (until crumbly):
3/4 cup flour (a mix of whole wheat and white works fine)
3/4 rolled oats
4 T butter (melted)
3/4 brown sugar (raw/turbinado)
1/4 chopped nuts of your choice (optional; we like pecan & walnuts)
Evenly crumble this mix on top of the berries and bake at 375° about 30 minutes or until the top looks golden brown and the fruit is bubbling (and it smell so good you have to get it out).

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GARLIC SCAPE PESTO!

In a blender or food processor, finely chop:
3/4 cup packed fresh basil leaves including the tender stems
2-4 garlic scapes coarsely chopped
1/4 cup chopped walnuts (you can lightly toast the walnuts, soak them 4-6 hours ahead of time)
2 sprigs of parsley
3-6 tablespoons Parmesan cheese (optional)
Salt to taste
Add 1/4 cup olive oil gradually while the food processor is running to make a thick paste.

Save this recipe for later in the season when our garlic comes in!

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Remember to bring your box each Tuesday. We’ll gladly reuse your produce bags for your produce each week--just wash & bring them too (with your name on them).  Thanks for recycling!

YOUR INVITED! Summer Solstice (the longest day of the year) will be here in a couple weeks and we have an annual gathering a Salamander Springs Farm.  This year’s date will be Saturday June 22.  Susana will be forwarding you the invitation with directions shortly.  Feel free to bring family & friends for any or all of the day.  Hope to see you then!