From the Land 5/8

announcements

As you know, this is the last week of CSA! We’ll pick back up in the fall; check your email in August for notification that it’s time to sign up.

I have enjoyed getting to know you all over the past several years! My time working with the PCCSA has been so fun and educational, and I’ve loved having a role in strengthening our local food system. Please keep the following as the contact information for the CSA: pccsa@prescott.edu, 928/350.1401. While a new coordinator has not yet been hired, I assure you that the right person will be found – and bring with them exciting ideas for events and how to make the CSA even better!

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food for thought

full share: kale, head lettuce, swiss chard, butternut squash, radishes, garlic chives, and jam of your choice!

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veg of the week

garlic chives: Allium tuberosum 

Also known as “Chinese leeks”, these flat-leaved relatives of the onion have a flowering white stalk and grow in slowly spreading perennial clumps. They are especially popular in Chinese, Korean and Indian cuisine.

Uses: Both the leaves and stalks of garlic chives are delicious raw or cooked. They can be used similarly to chives, green onions or garlic in stir-fries, raw salads, or soups. Feel free to substitute for either garlic or chives, especially for dishes (or palettes) that enjoy a milder garlic taste.

Nutrition: Garlic chives are low-calorie, low-cholesterol, and a great source of vitamins A and C.

Storage: Store fresh (dry) chives in plastic in the refrigerator, and wash only when ready to use. You can freeze-dry chives by placing chopped chives uncovered on a cookie sheet in the freezer. When they are dry and brittle (the moisture has evaporated), put them in a sealed jar and store up to 6 months in a cool, dry place.

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butternut squash and mushroom pizza with garlic chive pesto
adapted from coastal cooking
serves 8 as an appetizer or 4 as dinner

  • 1 T butter
  • 2 onions, sliced thinly
  • 1 T olive oil
  • 1/2 lb cubed butternut squash
  • 5oz mixed mushrooms
  • 1 t thyme
  • 1/2 t salt
  • fresh ground pepper
  • 2 pieces naan bread or small pizza doughs

garlic chive pesto:

  • 1 large clove garlic, pressed
  • 1 handful fresh garlic chives, minced
  • 1 T water
  • 2 T olive oil
  • 1/8 t sea salt (to taste)

Heat 1 T butter over medium high heat. Add onions, stir and reduce heat to low; cook, stirring frequently for about 30 minutes, adding water or broth it mixture begins sticking; remove onions from pan. Add 1 T olive oil to pan, increase heat to medium high; stir in butternut squash, mushrooms, thyme, salt and pepper. Cook about ten minutes or until mixture is heated through and butternut begins to brown, stirring frequently. Stir onions back in, remove pan from heat and set aside.

Preheat oven to 400F. Blend pesto ingredients or mix well by hand. Place naan or pizza dough on a baking sheet; top each with half of the pesto mixture and half of the butternut squash mixture. Bake about 10 minutes or until all ingredients are heated through.

wilted swiss chard salad
adapted from cheryl’s delights
serves 2

  • 1 bunch swiss chard, roughly chopped
  • 1/2 bunch garlic chives, chopped
  • cilantro to taste, chopped
  • fancy olives of your choice
  • croutons
  • your favorite vinaigrette dressing

Rough-chop the swiss chard (stems included) and add dressing. Massage with your hands until the chard is wilted. Add chopped garlic chives and cilantro. Mix. Top with sliced olives of your choice and croutons. Enjoy!

zesty radish dip
adapted from abundant harvest kitchen

  • 1 bunch halved radishes
  • 1 C chopped garlic chives
  • 1⁄2 C fresh parsley
  • 8 oz cream cheese or yogurt cheese
  • 4 oz crumbled feta cheese
  • 1 T fresh lemon juice
  • salt and pepper to taste

Blend radishes, green onions, and parsley in a food processor until finely chopped. Mix with cream cheese, feta, lemon juice, salt and pepper. Continue to mix in food processor until smooth. Serve with veggies, crackers, or sliced baguette. For a thicker spread to be used for sandwiches, add more cream cheese. Make spread a few hours ahead of serving so all the flavors can mingle.

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