Published in Kid\'s Corner of Green Earth Institute Newsletter 5 times. This is just one example.

1. CSA
Newsletter
June 28, 2011
Harvest Week 2
Notes from the Farm This Week’s Harvest Crop View
Two years ago the crew Note: Following is the list of vegeta- With some of the
wore sweaters through bles we are expecting to harvest this crops being grown
much of June and by the week, but due to the rotation system along the road to
end of the summer I established to equalize box contents the barn you'll be
rejoiced in the thought as much as possible, not all of them able to note their
that "Illinois doesn't have will be in both Tuesday and Friday progress through-
mosquitoes." Last season pickups. Be sure to thoroughly wash out the season. If
we were in shorts in April and when I all of your vegetables. you were a spring share member you'll
went to the local pharmacy for insect have noticed that last week we were
repellent for the crew, I found that it Alliums Root Crops finally able to stake the tomatoes and
was sold out. This season is a combina- Garlic scapes Hakurei turnips begin the first line of twine that holds
tion of the previous two; a cold, wet Scallions Radishes the plants upright. With all the rain this
spring followed by a series of unpre- season its been constantly soft ground
dictable weeks that have mixed heat Brassicas Salad Greens around the tomatoes, and I was hesitant
waves with downpours, forcing us to Napa/Chinese Lettuce to use the tractor to deposit stakes
wear slickers and slap our foreheads cabbage along the rows. But with a burst of sun
hoping to get the “skeeters”. last week, we decided it was now or
Cooking Greens never. Some of the tomatoes were be-
There's certainly been no lack of press Kale ginning to flop and were too tall to drive
about climate change, but in the con- Swiss chard over them with the tractor. Instead, we
text of farming, little has been said drove along the sides of the tomato
about the unique advantage of organic, field, lugged stakes and rebar from the
small-scale farms in this new climate. Fruiting Crops edge to the middle, and pounded the
While some claim that genetically Peas (shelling or posts in that very day. And it was then,
modified (GMO) crops will be better sugar snap) as we were driving the posts into the
suited to climate changes, I think the soil, that we were thankful for the soft
very opposite is true. Small-scale farm- Herbs ground.
ers growing a variety of vegetables, Thyme Martin Lemos
relying on their own ingenuity, are best
prepared to deal with the vagaries of
weather. GMOs work by assuming cer-
tain conditions; organic farmers pro-
ceed from the actual conditions. People Power Coming Next Week
With this season and the vagaries of
weather, I think adaptation is more
Thanks to the several volunteers who About as reliable as a weather forecast!
beneficial than estimation.
helped with farm and other Green
Earth work this past week: Fruiting Crops
So far our plants are doing as they Alliums
Peas
should, albeit slowly and tentatively. Garlic scapes
Tracy Hemmingway with Melissa Summer squash
Inconsistency is a pest to vegetables Scallions
and Rachel, Paul Leddy, Kylie
but I think many of our crops are es- Root Crops
Neal, Adrianne O’Neal, Karan Brassicas
tablished enough to endure whatever Beets
Schmitz, Julie Verson, and Tracy Chinese cabbage
weather comes our way. Hopefully Radishes
Zweig.
we'll share that resilience and all reap
the rewards. Cooking Greens
Salad Greens
If you would like to help, contact Asian greens:
Martin Lemos Head lettuce
Steve Tiwald at 664-5681 or tatsoi
Farm Manager CSA@GreenEarthInstitute.org. Spinach
Green Earth Institute 10 S 404 Knoch Knolls Road, Naperville, IL 60565, Phone 630-664-5681 CSA Newsletter - June 28, 2011

2. What’s Features Of The Week: Kale, Napa Cabbage,
Cooking... Peas & Swiss Chard
Kale is a member of the cabbage family, with a cabbage-like flavor
Cooking the CSA Way plus an earthy sharpness. There are many varieties of kale, but all
share the distinctive flavor and texture. Kale is as versatile as cab-
Part of the fun of a CSA is that we bage or spinach. Although usually cooked, it can also be enjoyed
eat whatever is in season; what we get raw. Discard tough stems and then steam, boil or sauté the leaves,
depends on what is ripe and plentiful or add them to soups, stews, casseroles, pasta, rice or sauces. Or
on that day. Martin is very good at add it to a banana smoothie!
accurately predicting what he will be
harvesting each week, but nature al- Napa cabbage, which looks very much like romaine lettuce, is one
ways has the final word. Meanwhile, of the most popular of the Chinese cabbages. It is crisper, juicier,
we prepare a newsletter for you each sweeter and more tender than common cabbage, and has a delicate,
week based on these predictions. mild flavor. Napa is favored for stir-fried vegetable dishes, and the
Our intent is to help you get the most leaves become silky soft, yet hold their form, when braised. It is
out of the vegetables available that also excellent used in soups and stews, baked, braised, or stuffed.
week, but occasionally, we end up with Try it raw in salads or use the large tender leaves as wraps.
a mismatch between the newsletter
and the actual harvest. So be prepared Peas are in the legume family. Fresh garden peas are grown both in
for a few inaccuracies now and then. varieties with inedible pods, as well as those, such as the sugar snap
Also, quantities actually harvested and pea, eaten pod and all. Regardless of the variety, peas are best
distributed may end up being less than enjoyed when first picked, while they are still sweet and crunchy.
what we’d hoped, which can foil the Though sugar snap peas have an edible pod, they do have strings.
usefulness of a particular recipe. Whether or not they are removed is a personal choice, but do re-
Those new to the CSA may also be move the calyx, or cap, at one end. To remove the strings, simply
faced with new challenges in the snap off the stem tip toward the flat side and pull downward. These
kitchen, dealing with vegetables you peas are wonderful raw as a snack or in salads, but they can also be
may have never seen before. You’ll sautéed, added to stir-fries, steamed or roasted.
find that meal planning may need to For the first time, we are offering peas with an inedible pod. These
become much more creative. I call it peas must be shelled before use (see page 3 for how to shell peas).
“cooking the CSA way.” Here are a Shelled peas can be boiled or steamed, pureed, and used in soups,
few tips for dealing with the unpredict- salads, savory dishes and casseroles. They are especially delicious
able nature of the CSA harvest: served with fresh mint.
• Ask other folks at pick-up how Though related to beets, Swiss chard does not develop an enlarged
they use their vegetables. You’ll root. It’s grown for its large crisp leaves and fleshy leaf stalks,
get some of the best tips that way. which may be white, yellow or red. It has a mild delicate flavor,
like a combination of beets and spinach, and the stalks are excellent
• Combine what you have in ways
as well. Use Swiss chard raw in salads or quickly sauté or steam.
you might otherwise not consider,
This is a very versatile vegetable and can be used as a substitute for
like sautéed Hakurei and radishes
spinach in most recipes.
or raw spinach with grated beets.
• When quantities are small use the
veggie as a snack food, add it to
soup or a stir-fry, use it to flavor a Pasta with Peas, Lemon & Mint
dip or sandwich spread, or simply
chop and toss it into a salad. 1/3 cup finely chopped shallot Add lemon juice and wine or vermouth
1 tablespoon unsalted butter and boil liquid until reduced to about 2
• And finally, if you are really 2 teaspoons fresh lemon juice tablespoons. Stir in broth and boil liquid
stumped, you can always call us 1/4 cup dry white wine or vermouth until reduced to 3/4 cup. Add cream
for more ideas or advice. 3/4 cup low-salt chicken broth and boil liquid until reduce to 3/4 cup.
Most of all, don’t get discouraged. 1/4 cup heavy cream Stir in peas, zest and Parmesan; cook
Be willing to adapt; to try new things. 1/2 cup cooked fresh peas sauce until peas are heated through.
And don’t be surprised if it results in 1/4 teaspoon freshly grated lemon zest While sauce is cooking, in a kettle of
an extraordinary culinary experience. 3 tablespoons freshly grated Parmesan salted boiling water cook pasta until al
It’s all part of the CSA adventure! 1/2 pound bow-tie pasta dente and drain well. Toss pasta with
1/4 cup julienne strips fresh mint leaves sauce and mint. Serve immediately.
Carole Koch Serves 2.
Editor In a saucepan cook shallot in butter over
moderate heat, stirring, until softened. From www.mariquita.com.
Page 2 Green Earth Institute 10 S 404 Knoch Knolls Road, Naperville, IL 60565, Phone 630-664-5681 CSA Newsletter - June 28, 2011

3. How to Shell Peas Sarnapur Easy Chicken Vegetable
(Chard & Yogurt Soup) Soup with Kale & Thyme
• Snap off both ends of the pea pod
by grasping the pod with thumb and
forefinger, leaving the tip exposed. 1/2 cup chopped toasted walnuts 2 teaspoons oil
Snap off end using the thumb and 1 1/4 cup water 1/2 cup chopped onion
forefinger of the free hand. 1/4 cup rice 1/2 cup chopped carrot
2 cups chopped Swiss chard leaves, 1 teaspoon thyme
• Remove the string in the middle of packed 2 cloves garlic, minced (or garlic scapes)
the pod by grasping at the top and 1 1/2 tablespoon flour 2 cups chicken broth or water
pulling downward. 3 cups yogurt 3/4 cup diced tomatoes
3 cups cilantro leaves, chopped 1 cup cooked chicken, skinned, cubed
• Pry open the pod at the seam using 1 cup mint leaves, chopped 1/2 cup cooked rice (brown or white)
your thumbs and then rake out the salt to taste 1 cup chopped kale, stem removed
peas with your fingers.
Easy-peasy! In large pan, add walnuts to water, Heat oil in a medium sauce pan. Add
bring to boil and simmer until slightly onion and carrot. Sauté until vegetables
tender, about 5 minutes. Add rice, are tender, 5 to 8 minutes. Add thyme
cover and simmer until done, about 15 and garlic. Sauté for one more minute.
minutes. In medium pan, cook chard in Add chicken broth or water, tomatoes,
“I eat my peas with honey; 2 cups water until tender, 2 to 3 min- cooked rice, chicken and kale. Simmer
I’ve done it all my life. utes. Drain well. for 5 to 10 minutes.
It makes the peas In small bowl, stir flour into yogurt Serves 3.
taste funny, until smooth. Stir into rice, bring
slowly to boil, stirring constantly, and From extension.wsu.edu/farmersmarket.
But it keeps them cook, continuing to stir, until thick-
on the knife.” ened, about 1 minute. Add yogurt and
cooked chard to rice. Stir in cilantro
Anonymous and mint. Season to taste with salt. Garlic Scape Ideas
Cook 3 minutes. Serve hot or cold.
Serves 4. Garlic scapes are usually a strange
Napa Cabbage Slaw with vegetable for new CSA members, but
those of us who look forward to them
Sugar Snap Peas & every spring have some favorite ways to
Scallions use them. Here are a few you might
want to try:
1 lime, juiced • Add chopped scapes to any stir-fry.
3 tablespoons rice vinegar
2 tablespoons Asian chili oil • Slice on the diagonal and sprinkle
From www.mariquita.com.
1 tablespoon mayonnaise raw or sautéed over any pasta.
1 tablespoon soy sauce
3 cups finely shredded napa cabbage • Chop or slice and sauté in olive oil
1 red bell pepper, thinly sliced Quick Tip along with wild mushrooms and a
1 orange bell pepper, thinly sliced bit of fresh thyme. Serve warm as
1/2 cup thinly sliced sugar snap peas a side dish; serve over whole wheat
3 scallions, thinly sliced Use Swiss chard stems
pasta, soba noodles or rice; or use
salt and freshly ground black pepper for an easy gratin. as a filling for an omelet.
Boil stems until tender, about 30
Whisk together lime juice, vinegar, chili
oil, mayonnaise and soy sauce in a large minutes. Drain. Place in a gratin • Add chopped scapes to guacamole
bowl. Add the cabbage, peppers, sugar dish & add seasonings to taste, or any kind of fresh salsas.
snap peas and scallions and toss to com- such as garlic scapes or herbs.
bine. Season with salt and pepper, to • Make a dip or sandwich spread by
taste. Refrigerate for at least 30 min-
Top with a béchamel sauce adding chopped raw scapes to sof-
utes to allow flavors to meld. or shredded cheese. tened cream cheese.
Place under the broiler until
Serves 4 to 6. • Add chopped scapes to pasta
golden brown.
sauces, soups and stews for another
Adapted from “Bobby Flay’s Napa layer of flavor.
Cabbage Slaw,” www.foodnetwork.com. Adapted from SJ Mercury News, 2/19/97.
Green Earth Institute 10 S 404 Knoch Knolls Road, Naperville, IL 60565, Phone 630-664-5681 CSA Newsletter - June 28, 2011 Page 3

4. Turnip Risotto Greens Tacos
Kids’ Corner
3 slices bacon This is a great breakfast recipe, but it
1 small onion, chopped is good at any time of day. Note that
2 medium turnips (about 1/2 pound), amounts given are approximate; adjust
Wilted Lettuce & Scallion Salad peeled, cut into 1/4-inch dice to suit your taste and availability of
Thanks to Benedictine University 3 1/2 cups chicken broth ingredients.
Dietetic Intern Katy Olinski for 3/4 cup Arborio rice
sharing this recipe. freshly grated Parmesan, as garnish 3/4 pounds washed greens (kale,
Salads don’t always have to be cold. chard, radish greens, etc.), sliced
If your kids don’t like salad, the warm In a 3-quart heavy saucepan cook ba- into 1-inch pieces
bacon dressing in this recipe may just con over moderate heat until crisp 2 teaspoons cooking oil
change their minds! and golden; transfer with a slotted 2 stalks green garlic, garlic scapes or
spoon to paper towels to drain. Re- scallions, chopped
5 slices bacon serve 1 tablespoon fat in pan. pinch red pepper flakes or cayenne
2 tablespoons red wine vinegar 2 tablespoons cream cheese
1 tablespoon lemon juice In a saucepan, bring broth to a sim- 4 to 6 small corn tortillas or 2 to 3
1 teaspoon white sugar mer and keep at a bare simmer. Heat larger flour ones
1/2 teaspoon black pepper reserved fat over moderately high
1 head leaf lettuce, rinsed, dried and heat until hot but not smoking and Heat the oil and add the garlic; cook
torn into bite-size pieces sauté onion, stirring, until just begin- garlic for about 30 seconds. Add greens
6 scallions with tops, thinly sliced ning to soften. Stir in turnips and rice and cook until bright green and wilted,
and sauté, stirring constantly, 1 min- and then add red pepper (and salt and
Place bacon in a large deep skillet. ute. Stir in 1 cup simmering broth black pepper if you like). Remove
Cook over medium high heat until and cook, stirring constantly and from heat and stir in cream cheese.
evenly browned. Remove from skillet, keeping at a strong simmer, until ab- Heat tortillas, divide filling among
crumble and set aside. To the hot ba- sorbed. Continue simmering and add- them and serve.
con drippings, add the vinegar, lemon ing broth, about 1/2 cup at a time,
juice, sugar and pepper. Stir over me- stirring constantly and letting each Serves 2 to 3.
dium heat until hot. In a large bowl, addition be absorbed before adding
combine the lettuce and scallions. Add next, until rice is tender and creamy-
the warm dressing and toss evenly to looking but still al dente, about 18
coat. Sprinkle with bacon and serve. minutes total.
Serves 6. Crumble bacon. To serve, sprinkle From www.mariquita.com.
bacon over risotto and garnish with
grated Parmesan.
Serves 2.
From allrecipes.com. From www.mariquita.com.
The mission of the Green Earth
Kale & Corn Skillet Cakes Institute is to promote nutritional
health and ecological
sustainability.
Kids and adults alike will enjoy these lightly beat eggs, melted butter or oil, Using our organic farm as a
little rounds, similar to the johnnycakes and milk to combine. Pour wet ingre- demonstration and learning
that sustained early pioneers. dients into dry and mix briefly. Heat center, we grow healthful
butter or oil in large frying pan. Add vegetables in an earth-friendly
1 cup flour onion, if using, and sauté until golden. way and educate about nature,
1 cup fine yellow cornmeal Add sautéed onion to batter, mix nutrition, and caring for the earth.
1 teaspoon salt, or to taste again, then drop about 1/4-cup batter
2 cups fresh or thawed frozen corn For CSA information, contact:
per cake into the hot skillet, adding
2 cups finely chopped, packed kale csa@greenearthinstitute.org
more oil or butter as needed to keep
2 large eggs cakes from sticking. Cook until cakes Volume 9, Issue 2
2 tablespoons melted butter or olive oil begin to bubble, about 3 minutes, then Editor: Carole Koch
2 cups milk flip and cook until the other side is Assistant Editor: Paul Leddy
1 cup diced onion (optional) golden, 1 or 2 minute. Serve warm. Contributing Editor: Julie Moreschi
butter or oil for frying ckoch@greenearthinstitute.org
Serves 4 to 6. (630) 961-1066
In a large bowl, mix flour, cornmeal,
salt, corn and kale. In a medium bowl, From www.care2.com.
Page 4 Green Earth Institute 10 S 404 Knoch Knolls Road, Naperville, IL 60565, Phone 630-664-5681 CSA Newsletter - June 28, 2011