Lettuce Connect

East Farms CSA Newsletter

June 12, 2007

Message from Jeremy

Welcome back returning shareholders and welcome to everyone who joined this year. It looks to be a good year with my best beet crop yet. Coming soon will be a host of peas. Look for a more detailed note from me in your box this week.

Care and Storage

This week, your box will consist mostly o fgreens. This is my favorite time of year because the greens are so tender. You should have a lettuce mix, spinach, arugula and possibly others. Radishes will most likely be joining your greens. Store your greens preferably unwashed,wrapped in a damp towel or plastic bag in the hydrator drawer of the refrigerator. They are best if used very fresh, but may last for up to one week if properly stored. Keep moist.

Featured Recipes

Couscous Salad with Spinach

1 cup medium-grain instant couscous

1 tsp fine sea salt

1 tbsp freshly squeezed lemon juice

2 cups loosely packed parsley leaves

1 tbsp extra virgin olive oil

3 spring onions, trimmed and cut into very thin rings

4 cups loosely packed spinach, cut into chiffonade (thin strips)

3 tbsp creamy lemon-chive dressing (or as needed)

Combine couscous and salt in large shallow bowl. Toss with fork to blend.

Add 1 1/3 cup of hottest possible tap water, and fluff until grains are separated.

Set aside and occasionally fluff until all liquid has been absorbed, about 3 minutes.

Combine lemon juice, parsley leaves and olive oil in food processor or blender.

Process until parsley is finely chopped, then toss with couscous and spring onions.

(May be prepared and refrigerated for up to 8 hours.) To serve, toss spinach

chiffonade with just enough dressing to evenly coat.

Add to couscous mixture and toss gently until blended.

12 servings

Adapted from “Vegetable Harvest”

(Morrow, 2007)

Creamy Lemon Chive Dressing

2 tbsp freshly squeezed lemon juice

½ tsp fine sea salt, or as needed

1 cup light cream

1/3 cup finely minced chives

Put lemon juice and ½ tsp salt in a small

jar, cover and shake to dissolve salt. Add

cream and chives. Shake to blend. Adjust

salt to taste. Store, covered and

refrigerated, for up to 1 week. Shake to

blend before using.

Yield 1 1/4 cups

Sautéed Radishes

1/4 cup butter

1 pound radishes, quartered

4 cups radish greens or arugula

2 tbsp freshly squeezed lemon juice

salt

freshly ground black pepper

Melt the butter in a large skillet over

medium heat. Add the radishes, cook,

stirring constantly, until tender but still

crisp, about 6 minutes depending on size.

Transfer to a bowl to cool. Return the

skillet to stove. Put the greens or arugula

or a mixture of both with the wash water

still clinging to the leaves. Cook over

medium heat, stirring constantly, just until

wilting, about 2 to 3 minutes. Turn off

the heat. Add the lemon juice and

radishes to the skillet, stir until well

combined. Season with salt and pepper to

taste. Serve immediately.

Serves 4

“Farmer John’s Cookbook” Farmer John

Peterson and Angelic Organics

Sweet Maple and Balsamic Vinegar Dressing

This would be good with salad greens with

a bit of arugula thrown in to cut the

sweetness.

1 cup extra virgin olive oil

3 tbsp maple syrup

2 tbsp balsamic vinegar

2 tbsp finely sliced basil

1 tbsp freshly squeezed lemon juice

1 tsp dry mustard

1 clove garlic, minced

salt

freshly ground pepper

Combine the oil, maple syrup, balsamic

vinegar, basil, lemon juice, dry mustard,

and garlic in a large jar. With the lid

tightly screwed on, shake the jar vigorously

until the oil and vinegar have thickened.

Add salt and pepper to taste and shake

again to combine. Store the dressing in

the refrigerator for up to two weeks. Toss

with greens or steamed vegetables.

Making Contact

If you have any questions, concerns or

comments, please contact Shay or Jeremy

East at 801-525-2219.