Hi there -
Thanks to Julie, Maddie and Libby for coming out this afternoon! We weeded and covered the baby arugula, chinese cabbage and kohl rabi with row cover to protect them from the flea beetle.
This week marks the first opportunity to buy a box of produce. Things are still maturing so we'll start the official CSA distributions next week, June 2 and 5. We have one more box available so if you're interested, please let me know. They're available for $20 and will be ready for pick up on Wednesday between 4 & 6.
When you come to pick up, please enter using the east entrance (closest to Zeeb) and leave using the west entrance. Park in front or on the grass by the cement driveway. Please return your box the next week.
The box will include:
1. Nettles or lambs quarter
2. Kale & buds
3. Collards & buds
5. Salad mix including baby chard, arugula and beet greens
6. Mustard Greens
7. Herbs including chives, rosemary, thyme, lemon balm or mint
8. An edible flower arrangement (flowering kale, chives and thyme)
9. Maybe an iris
Here's some info. on nettles:
Nettles are rich in iron and are said to build blood. Peterson's Field Guide to Medicinal plants and Herbs says it is used as a "blood purifier," "blood builder," diuretic, astringent; for anemia, gout, glandular diseases, rheumatism, poor circulation, enlarged spleet, ... The leaves are approved in Germany for supportive treatment of rheumatism and kidney infections. Root preparations approved for symptomatic relief of urinary difficulties associated with early stages of benign prostatic hyperplasia. Unbelievable one plant could help with so much. We like them because they're tasty. Also, when you clean them, if you don't wear gloves, they stimulate blood flow to the fingers which helps with arthritis. It is also said that they're packed with antioxidants. Ways to use nettles:
If the stems are in the bag, use them unless they're really woody. This goes for all distributions. Taste the stem (don't taste nettles without first cooking)and if it's sweet, cook it. You'll save time by not having to take the leaves off of everything and will have more to eat. If they are woody just take off the leaves. Wear gloves if you don't want to "get stung". Wash, spin in salad spinner and use as follows:
1. Saute - they taste a little like oysters - really! They cook down a lot but one or two bites is still very very tasty and worth the effort.
2. Drink in a tea - place a 3 or 4 leaves in a cup, steep for 5 minutes, and drink.
3. Blanch, plunge in ice water, and then drain and make a pesto with them. I'll post a pesto recipe on the recipe blog.
See you all soon.