Bakbraken Acres CSA Newsletter

Vol.  3

 July 2, 2012

Happy summer! Welcome to the Bakbraken Acres CSA and to a season of local eating. Things are going very well out at the farm and the bounty is upon us now. Now that y’all are officially CSA members, here are a few things to know that will help the CSA program work smoothly:

*Each CSA member gets two boxes that will be in rotation throughout the season. It is important to Always bring your last week’s empty box to the pick-up

*We farm organically and thus there are sometimes cosmetic blemishes on the compromise the flavor in any way, it just reminds us that uniformity is un-natural…

*Please check out our blog at www.bakbrakenacresfarm.blogspot.com for pictures, recipes, and as a forum to share your favorite recipes, ideas, and inspiration.

            You will be getting lots of onions in the beginning of this season don’t be overwhelmed. If you can’t use them all each week, store them in a brown paper bag in a cool place for up to a couple months and enjoy them at your own pace.

Here are some fun recipes to try if you are looking for ideas.

Enjoy!

Summer Squash and Feta Pancakes with Basil Sour Cream

Serves 4-6

4 cups grated squash

Salt and freshly ground pepper

2/3 all-purpose flour

1 tsp. baking powder

1 cup crumbled feta cheese

4 eggs, separated

½ cup thinly sliced onions

2 Tbsp. chopped parsley

3 Tbsp olive oil

3 Tbsp finely chopped basil

1 cup Sour Cream

Put grated squash in a mesh sieve, sprinkle with salt, and let stand for 15-30 minutes. In a bowl, stir together flour, baking powder, ¼ tsp of pepper, and 1 tsp of salt. In another bowl stir together the squash, feta, egg yolks, onions, parsley. Add flour mixture. In a separate bowl, beat egg whites and add to squash mixture. Fry in olive oil over medium heat. Add minced basil to sour cream, serve warm.

Baby Turnips & Turnip Greens

Makes 4 servings

1 bunch baby turnips with greens attached (remove damages/yellowed leaves)

2 Tbsp. olive oil

2 slices bacon, cut crosswise into pieces ¼ inch thick

1 Tbs. butter

1 medium yellow onion

salt and fresh pepper

Leaving the greens on the turnips, halve the turnips lengthwise. In large frying pan, heat olive oil. Add bacon and cook until fat has rendered and pour off fat. Sauté the butter and the onion in the pan with the bacon for a minute or so. Add the turnips and enough water to steam them cover and cook until tender, 4-7 minutes. Remove the lid and cook off extra liquid, add salt and pepper and serve.

Thanks so much for your support!

-The Bakbraken Crew