Week 4 of Titus Farm's food schedule

Here is what we received this week. I bought our family the big share so we actually get to pick 12 items on this list!! I love the fresh greens since I eat salad every day! Bok Choy is new to me and I am loving it!

The Menu
Choose 6
-Snow Peas
-also known as edible pod peas, in which case you eat the entire pod and peas inside. BUT- it is not considered a "sugar snap" pea, in which case the pod expands, these pods are meant to stay relatively flat, and can be harvested very young for stir-frying. We may also having shelling peas, depending on the availability of both.
-Kale
-Collard Greens
-Swiss Chard
-Lettuce
-either the mix, or some heads of bibb and perhaps iceberg
-Bok Choy
-some will be the white stemmed large variety and others the green stemmed baby
-Herbs
-Radishes
- red or pink round radishes, maybe some "french breakfast"
-Kohlrabi
-probably just a few though...
-Garlic Scapes
-The flowering part of the garlic, eat it all the way up to the flowering tip, raw or cooked


Recipes
Sesame Snow Peas
Swiss Chard Pie
Kale Chips
Garlic Scape Soup


Sesame Snow Peas
1 pound snow peas
1/4 red bell pepper, cut into thin matchsticks
1 1/2 teaspoons sesame seeds
2 teaspoons toasted sesame oil
Steam peas over simmering water until bright and crisp tender, 1-2 minutes. Cool under running cold water. Drain well and let stand to dry. Toss with remaining ingredients. Makes 4 servings.
"From Asparagus to Zucchini" Madison Area Community Supported Agriculture Coalition
Swiss Chard Pie
1 onion, chopped
1 garlic clove, minced
2 Tbl oil
1 bunch Swiss Chard
6 Eggs
1 cup shredded cheese (any kind will probably do, I prefer parmesan)
1 tsp salt
2 pie crusts (home-made or otherwise)
Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook down until wilted. Beat eggs in a bowl; mix in cheese, salt and chard mixture. Pour into pie crusts, bake until knife inserted into center comes out clean, 30-40 minutes. Makes 2 pies.
"From Asparagus to Zucchini" Madison Area Community Supported Agriculture Coalition
Kale Chips
Ingredients:
Kale
Olive Oil (preferably in a spray bottle)
Salt and Pepper


Place olive oil in a spray bottle and spray kale with olive oil; season with salt and pepper. Place kale on a baking sheet and transfer to oven. Bake until kale is crispy, about 8 minutes. Serve as a side-dish, a bed for meat or eat as a snack!
MSU Student Organic Farm Newsletter
Garlic Scape Soup
(This soup enhances the delicate garlic-asparagus flavor of the scapes. You may use the flower as well.)
3 cups garlic spears, cut into 2-inch pieces
1 medium onion, chopped
1 tbsp olive oil
1 tsp thyme leaves or 1/2 tsp dried thyme
3 cups chicken broth
1 cup cream
Salt and pepper to taste

Sauté the garlic spears and the onion in the olive oil over medium heat until vegetables are soft. Add the thyme at the end. In food processor, pureé the vegetables and add chicken stock as needed to make a smooth paste. In saucepan, heat the vegetable mixture and add the remaining chicken broth. Bring to a simmer and add the cream. Adjust the seasoning. Serves 4.