Ujaama Farm Share CSA Week #4

We pray that this food nourishes your body and spirit! Thank you for being part of the Soul Fire Farm family. Enjoy the bounty of the land and the work of hands.

CONTENTS OF YOUR SHARE

  • Curly Green Kale (1 bunch)

  • Scallions (1 bunch)

  • Strawberry Jam infused with Chocolate Mint Leaves (1 jar) – Made from fresh strawberries and herbs on the farm. All natural and no preservatives – ingredients: strawberries, pectin, sugar, chocolate mint leaves. Please note: this is NOT shelf stable. Please keep refrigerated and use by 7/25/17. Please return the jars to your pickup or doorstep delivery spot for us to collect when you are finished.

  • Purple Top Turnips (1 bunch) – The greens are edible and delicious.

  • Salad Mix (about ⅓ pound)

  • Cilantro (1 small bunch)

  • Zucchini or Yellow Summer Squash (1-2)

  • Garlic Scapes (1 bunch) – Chop and use cooked like crisp, milder garlic, or blend into sauces and pestos.

  • Sugar Snap Peas (½ pound) –  Eat the whole thing – pod and all – raw, or lightly stir fry.

  • Optional: 1 dozen eggs

  • Optional: Zesty Sprout Mix

 

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RECIPE – Sauteed Turnips and Turnip Greens with Garlic Scapes

Ingredients

  • 1 bunch turnips with their greens

  • 2-3 garlic scapes, chopped

  • 2 Tablespoons olive oil or any mild oil

  • 1 cup vegetable or chicken stock

Directions

1. Thoroughly wash turnips, then trim greens from turnip bulbs. Set turnip greens aside to drain. Trim turnip bulb ends and thinly slice turnips. Then coarsely chop greens.

 

2. Heat garlic scapes in oil over medium heat in a large skillet until they begin to sizzle. Add the turnips and greens. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 3 to 5 minutes to soften.

 

ANNOUNCEMENTS

EVENTS: COMMUNITY DAYS. 8-1 Work and learn together. 1-2:30 Potluck lunch. August 26, September 23, October 28, and November 18. RSVP here.

WASH YOUR VEGGIES:  We DO NOT extensively wash veggies before delivering them to you.  We will do some washing if there is a lot of dirt on greens and we always rinse root crops.  In general, this allows the food to stay fresher longer. It also means you need to wash your veggies before consuming them. For greens: fill a bowl with cold water.  Soak greens in water for a minute.  Drain water and repeat two more times. Dirt will rinse to the bottom. Bugs should float to the top.

KEEP FOOD FRESH, EASY: Store leafy greens in a sealed plastic bag in the fridge. To revive wilted greens, dunk them in ice water and dry in salad spinner or with gentle toweling. To make it easier to use greens on the go, wash and chop them in advance and store them in a sealed plastic bag. Then you can just grab a handful to add to your eggs, smoothie, soup, or sauté. Quick and easy.

CHICKEN FOR SALE: Farm-fresh, pasture raised chicken available for order. Please reserve your birds today.

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The Orisha Oya, a constant presence during Black and Latinx Farmers Immersion, comes with wind and storms, bringing fierce protection and deep transformation. Ase. Here we dance in celebration and gratitude after our last Hands on the Land together during BLFI Session 1, having just weeded the orchard perennial spaces where ancestral agroforestry practices live and grow.