June 1 Newsletter

Farm Happenings

We decided to have our first CSA pickup a little later this year. Rather, Mother Nature decided for us. We got into the garden early, thanks to a wonderful family that has been a huge help in the garden, so we have a lot planted but it has been a bit of a challenge to get into the garden since. However, we consider ourselves lucky that we are safe from the flooding.

Your first CSA box is chock full of greens. Some may be eaten fresh, but most se best cooked. We have given you a Guide to Cooking Greens from Cook’s Illustrated in order to help you with the best way to prepare them. Keep this for future reference as you are guaranteed to receive more greens this season.

We have a batch of chickens in the freezer and some new chicks and turkey poults in the brooder, so if you ever need some poultry for dinner, just let us know ahead of time and we can save one for you. We have 20 turkey poults so if you think you would like a pasture raised, antibiotic and hormone free turkey this Thanksgiving, we will be taking orders.

I just want to say thank you to all of our CSA members for supporting local farmers and Old Nelly Farms. I also want give a special thank you to the Bessmers who tirelessly help us in the garden. Thank you!

What’s in the Bag…

Broccoli Raab: Also known as rapini, this is a favorite of Italian cooks. (Also a favorite of the French Café in Omaha) Once the buds open, it is still tasty, just a little stronger! Great in the authentic Italian preparation: steam Broccoli Raab two to three minutes while still fiercely bright green. Drain and stir-fry with garlic and olive oil. Toss with cooked penne pasta and add freshly grated parmigiano or romano.

Turnip Greens: Turnip greens are a staple of southern cuisine. They are best pan steamed or slow braised. We have given you a guide to cooking greens…keep this for future reference as these will not be the last greens you receive. We have left the “turnips” (the roots) on the greens in order to preserve freshness.

Arugula: Arugula is one of our favorite greens on the farm. It has a peppery flavor and makes a wonderful addition to salads or pasta.

Spinach: Another one of our favorite greens. Spinach is wonderful raw or cooked.

OR

Lettuce: This is our mild lettuce mix made up of different varieties of romaine type lettuces.

Edible “Bouquet”: These are the arugula and broccoli raab plants that have flowered. The leaves are still good, but I included them for the flowers. They are a great addition to salad and I think we all need to eat a little more flower petals.

Flower Bouquet: These were arranged by our very talented neighbor. Thanks Allison.

Radishes: Our “Spring Mix Radishes” come in a variety of colors. These radishes have a little bit of heat.

Recipes

Sauteed Turnip Greens

Ingredients

• 1 tablespoon olive oil

• 1 shallot chopped

• 1 clove garlic, chopped

• 1 teaspoon red pepper flakes

• 1 1/2 pounds turnip greens, washed, stemmed, and chopped

• Freshly ground black pepper

• 2 tablespoons Dijon mustard

• 1 cup chicken stock

• 1/2 cup chopped pecans, toasted

Directions

Heat olive oil in dutch oven over medium heat.

Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.

In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and

cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

Storage Tips

Greens: Salad greens are best if used within a few days. Wrap in damp towel or place in plastic bag in the hydrator drawer of the refrigerator. Add a paper towel to the plastic bag to keep greens fresh for longer.

Spinach: Store spinach in a damp towel or plastic bag in the refrigerator for up to one week. For longer-term storage, spinach may be frozen. Blanch for 1-2 minutes, rinse in cold water, drain well, and pack into airtight containers.