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Box Contents – Week 6, 2018

Week 6: June 5, 2018 – June 7, 2018

Tuesday Classic Harvest Boxes

Full Share
Half Share Personal Share
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Kale – Sustainable
Kohlrabi – Sustainable
Lettuce – Sustainable
Mint – Sustainable
Oregano – Sustainable
Rhubarb – Sustainable
Scallions – Sustainable
Spinach – Sustainable
Tomatoes – Sustainable
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Kale – Sustainable
Lettuce – Sustainable
Mint – Sustainable
Rhubarb – Sustainable
Scallions – Sustainable
Spinach – Sustainable
Tomatoes – Sustainable
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Lettuce – Sustainable
Rhubarb – Sustainable
Spinach – Sustainable
 Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce. 

Tuesday Necessities Harvest Boxes

Full Share
Half Share Personal Share
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Kale – Sustainable
Lettuce – Sustainable
Mint – Sustainable
Oregano – Sustainable
Rhubarb – Sustainable
Scallions – Sustainable
Spinach – Sustainable
Tomatoes – Sustainable
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Kale – Sustainable
Lettuce – Sustainable
Rhubarb – Sustainable
Spinach – Sustainable
Tomatoes – Sustainable
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Lettuce – Sustainable
Rhubarb – Sustainable
Spinach – Sustainable
 Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce. 

Wednesday Classic Harvest Boxes

Full Share Half Share Personal Share
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Kale – Sustainable
Kohlrabi – Sustainable
Lettuce – Sustainable
Mint – Sustainable
Oregano – Sustainable
Rhubarb – Sustainable
Scallions – Sustainable
Spinach – Sustainable
Tomatoes – Sustainable
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Kale – Sustainable
Lettuce – Sustainable
Mint – Sustainable
Rhubarb – Sustainable
Scallions – Sustainable
Spinach – Sustainable
Tomatoes – Sustainable
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Lettuce – Sustainable
Rhubarb – Sustainable
Spinach – Sustainable
 Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce. 

Wednesday Necessities Harvest Boxes

Full Share
Half Share Personal Share
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Kale – Sustainable
Lettuce – Sustainable
Mint – Sustainable
Oregano – Sustainable
Rhubarb – Sustainable
Scallions – Sustainable
Spinach – Sustainable
Tomatoes – Sustainable
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Kale – Sustainable
Lettuce – Sustainable
Rhubarb – Sustainable
Spinach – Sustainable
Tomatoes – Sustainable
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Lettuce – Sustainable
Rhubarb – Sustainable
Spinach – Sustainable
 Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce. 

Thursday Classic Harvest Boxes

Full Share Half Share Personal Share
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Kale – Sustainable
Kohlrabi – Sustainable
Lettuce – Sustainable
Mint – Sustainable
Oregano – Sustainable
Rhubarb – Sustainable
Scallions – Sustainable
Spinach – Sustainable
Tomatoes – Sustainable
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Kale – Sustainable
Lettuce – Sustainable
Mint – Sustainable
Rhubarb – Sustainable
Scallions – Sustainable
Spinach – Sustainable
Tomatoes – Sustainable
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Lettuce – Sustainable
Rhubarb – Sustainable
Spinach – Sustainable
Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce. 

Thursday Necessities Harvest Boxes

Full Share
Half Share Personal Share
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Kale – Sustainable
Lettuce – Sustainable
Mint – Sustainable
Oregano – Sustainable
Rhubarb – Sustainable
Scallions – Sustainable
Spinach – Sustainable
Tomatoes – Sustainable
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Kale – Sustainable
Lettuce – Sustainable
Rhubarb – Sustainable
Spinach – Sustainable
Tomatoes – Sustainable
Strawberries – Sustainable
Lovage – Sustainable
Thai Basil – Sustainable
Asparagus – Sustainable
Broccoli – Sustainable
Lettuce – Sustainable
Rhubarb – Sustainable
Spinach – Sustainable
 Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce. 

Helpful information on share contents can be found in the Produce Information Booklet

Produce Tips and Information:

Care tips for strawberries:

This information is for those of you who don’t eat all of the strawberries on the way home! Remove the strawberries from the container. DO NOT WASH! Line a flat plastic or glass container with a paper towel. Place a single layer of fresh strawberries into the container. Cover with paper towel and seal with the lid or plastic wrap. Strawberries will last up to 4 days or longer depending on your refrigerator. Clean just before serving Strawberries should be cleaned and hulled before freezing. I like to just wipe them with a soft moist cloth and then let them dry on paper towel Place them on a tray to freeze and then move them into a zip lock freezer bag and be sure to get out most of the air and they should be good for up to six months.

All those leeks:
In case you have some leftover…
Prepare leeks for freezing:
Wash leeks carefully to remove grit and small insects that might be trapped between its tightly fitted leaves. To do this, trim the tops and slice the leek into quarters down to within 1 1/2 inches from the base. Fan the leaves, and holding the bulb end, swish the stalk end around vigorously in a sink filled with ice water. Slice or chop into smaller size. It’s best to cut up this vegetable up before freezing for the sake of finding suitable containers and saving space in the freezer. Tray Pack the leeks by placing a single layer on a cookie sheet and freeze. Once frozen place in plastic bags or a suitable container. Seal, label and freeze.

Herbs
Continue to pinch herbs to keep them from going to seed, plant will become busier and more full
Homemade Herb Salt Recipe:
3 loosely-packed cups of fresh herbs of your choice, Parsley, oregano, basil, mint, cilantro, thyme, rosemary, and/or dill are all great choice.
½ cup coarse salt
Wash the herbs and remove coarse stems and any discolored leaves. Dry thoroughly.
Place the herbs and salt in a food processor and pulse until you have a coarse grind. Be careful not to make a paste or puree, though.
or
Use a knife and cutting board and go crazy. Coarsely chop the leaves, then add the salt on top and continue to chop the salt/herbs together until you have a coarse, uniform mixture.
Place the herb mixture in a glass jar, and place in the fridge for 7-14 days to let the flavors meld. Give it a shake every day or so.
The salt in this recipe acts as a preservative, so your herbs should last 6 months, or even longer.
Use your homemade herb salt in any recipes that would benefit from an extra punch. Rub it on roasts, sprinkle it in stews, and slather it on your chickens before roasting them… You get the idea!

Kale
Be sure to wash leaves well as soil sticks in the nooks and crannies on the leaves.
Cut out the tough mid-rib.
Chopped kale leaves take about 7-10 min to steam and slightly longer to sauté.
Toss steamed kale with sautéed garlic and tamari.
Add sautéed kale to mashed potatoes, omelets, quiches, and casseroles

Spinach
Steam for 5-8 minutes.
2-3 lbs. of spinach cooks down to 2 cups.
Toss with olive oil, lemon juice, diced garlic, fresh basil leaves, and feta cheese for a salad.
Toss tender raw leaves into pasta.
Add spinach to quiche, lasagna, or other baked dishes.
Substitute spinach for chard in other recipes
Add chopped spinach to lentil, minestrone or bean soups and allow to wilt before serving
Add spinach to

Oregano
Try oregano Pesto:

1 cup fresh oregano leaves
½ cup grated Parmesan cheese, packed
4 cloves garlic, peeled
½ cup pine nuts, toasted
½ cup olive oil
salt and pepper to taste
Place the 1st 4 ingredients into the food processor, drizzle in the olive oil, add salt and pepper to taste. Serve or store in ice cubes for portioned pesto.

Culinary Expert Jenn“Food For Thought” by Jennifer Borealo

We had to reschedule the Strawberry Breakfast planned for this past Sunday. We are still dealing with a season where everything is behind. Just not enough strawberries had ripened before the weekend. We have breakfast/brunch events for the next three weekends. We hope you will be able to join us for at least one of those.
How is your garden growing? With all the rain and humidity, mine is beautiful, lush almost as though I live in England. This week we will have Thai Basil in the share. This plant is a perennial, however grown as an annual in most areas of the country. It is too cold here in the North East for Thai Basil, where we experience frost to say the least. We cannot expect this plant to come back next year. I might plant this basil in a pot on its own and then I can bring it inside before frost. This plant will grow much the same as traditional and lemon basil however by now we should be on a second pot so that the plants will grow to their full potential. This plant is mature enough to use now in many Asian inspired recipes. Stir fry, wraps, even Thai Basil Sangria. Curly Parsley will be the second herb this week. You already have flat parsley, favored for cooking. Curley in recent years has been demoted to garnish only. In recent posts I have found that many cooks are using both interchangeably as I have for years. I grew up with curly parsley and I think that they both work for flavoring my favorite dishes.

Our first fruit of the season will be in the shares this week. Please be sure to read the “tips” for storage suggestions that will prolong their freshness. Everyone will receive rhubarb again this week and the traditional paring with strawberries has been a favorite for many, many years. Berry fillings can be used to prepare a crisp or a cobbler and of course pie. Keep an eye on Facebook where we will post a recipe for Strawberry Rhubarb Crumble. I heard from CSA members Janet and Paul Keating this week. They requested the Rhubarb Bar recipe. We will post that recipe this week as well.

I was so happy to see that Vivienne Kaye West had pickled the asparagus using a posted recipe from a week ago. Charles Wasilewski has found some holes in the leaves of his basil and then he found a slug on the plant. With all the rain there is so much moisture and that is part of the problem. The remedy that I always used for slugs is to place out some little cups of beer in the garden or in the pot where they are. They like us are very attracted to the beverage and the slugs will crawl in and drown in the beer. You will find them in there in the morning. For other ideas you can go to: http://www.organicauthority.com/organic-gardening/organic-gardening/know-your-enemy-the-slug.html.

I am including a recipe from CSA member Tarmar Bacon that will be on my menu this week. I am hoping that some of you will try it as well. Continue to inspire each other, keep in touch with jenn@alstedefarms.com and until next week “Enjoy the Freshness”

Recipes

  • Herbed Crepes with Chicken, Asparagus and Mushrooms
    Tamar Bacon sent this recipe to me a few weeks ago. This will use the scallions and asparagus in the share, and parsley from the garden. She used tofu instead of chicken for a vegetarian version. Light cream and exchanging...
  • Blackened Fish with Strawberry Kiwi Salsa
    For the Blackened Fish: 4-4 oz. fillet fish (4 ounces each; flaky white fish like tilapia, flounder or sole, or red fish work well – look for something you like that’s on sale) 2 Tbsp. chili powder 2 tsp garlic...
  • Strawberry Rhubarb Crumble
    Filling: 3 Cups Strawberries, chopped 3 Cups Rhubarb, chopped into 1″ inch slices Up to 1 Cup Sugar (if you have really sweet strawberries, maybe try about ¾ cups) 3 Tablespoons Corn Starch ¼ Teaspoon salt Crumble Topping: ¾ Cups...
  • Best Rhubarb Bars Recipe
    50 minutes to make Serves 8 Crust: 1 cup flour Heaping ¼ cup powdered sugar ½ cup butter, softened in the microwave almost to melting point Filling: 2 eggs, beaten 1½ cups sugar shopping list ¼ cup flour ½ teaspoon...
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Chester, NJ 07930

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