2009 CSA Season Begins!

Hi all,

Welcome to the Danjo CSA blog for the 2009 season! I'm Marta Ferguson and I'll be your guest blogger for the summer. Each week Dan, Joanne and I will bring you food news, recipes, AND info on the contents of your box.

From Dan this week:
"Sure has been busy here with getting in 750 tomato plants, 1000+ onion sets, several rows of potatoes, squash, peppers, zucchini, cucumber in the ground Mon and Tues. Plus, beefing up the orchard with another 20 fruit trees and raspberries for the berry patch. Trying to stay ahead of the storms!

We will have 3 to 4 types of lettuce, radishes, asparagus, green onions, spearmint, and oregano this week for the CSA shares."

From the food world:
Mark Bittman's recent article in the NYT on freezing as a means of food preservation offers some great tips and ideas for handling abundant quantities of produce:

http://www.nytimes.com/2009/05/06/dining/06mini.html?scp=2&sq=freezer&st=cse

AND The recipe:

Simple Citrusy Asparagus by Marta Ferguson

One dozen asparagus stalks
Two tablespoons of olive oil (extra virgin is fine, but not necessary)
One tablespoon of lemon juice
Kosher salt to taste

Rinse and inspect the asparagus stalks. Cut off the bottom half-inch or inch of each stalk, as that material tends to be too fibrous to chew easily. With the burner on high, heat the oil in a skillet large enough to accomodate the asparagus stalks in one or two batches. Once the oil is hot, quickly saute the asparagus stalks in the oil. Pull them out using tongs or a pair of wooden spoons as soon as the color changes to bright green. Plate the stalks and drizzle with lemon juice. Salt to taste and serve hot or chill and serve later.

Serves 2-4 diners.

See you next week!
;-)M