Greetings CSA Members,

Exactly three months ago, I read in a Vermont newspaper the following headline –
“Tips on Parenting the ‘Picky Eater’”. Knowing full well that I was indeed the world’s pickiest eater as a child, I dropped everything to read what this author had to say. And I quote:

“ If kids could have their druthers, most would love to eat candy for breakfast, candy for lunch and pizza for dinner, with candy for dessert… But just because Mom and Dad choose the menu, that doesn’t mean son or daughter have to like it. In fact, parents can attest, kids are often picky about what they eat, and that can be problematic for parents.”

The light bulb instantly went on in my head and I thought what a great CSA theme for this season. But more importantly, I hope that many of you were as fired up and perhaps angered by the premise in this article as I was. In addition to being a farmers’ wife, many of you know that I am a pre-school teacher. I have seen lots of children who crave only the crackers served along with the many children who eat everything put in front of them. And so, here is the challenge dear CSA Members. Let’s prove this article wrong! Thus, I am asking for recipes and tips from all of you to support the premise that children do choose vegetables, fruit, dulse, quinoa, and other healthy foods to eat (and prepare). Please either post on the blog or send directly to me any proven recipes that you and your children have loved so that I may share them with our CSA members. I am certain that we will be victorious in this challenge!

Before I tell you what is in your share this week, I want to respond to the many emails I received after last week’s delivery with regard to what is in your box. Each week Brian works up a list the evening before the Tuesday harvest along with developing the picking list for the crew of 10 to work from out in the fields. I start the newsletter during the day even before the harvest is finished. Sometimes what Brian thinks will be enough to fill the shares is not accurate and thus we have to make some adjustments. And so each week I will write something like the following:

This week in your share you will most likely find: Strawberries, Broccoli, Swiss Chard, Chinese Cabbage or Bok Choi, Scallions, Basil or Sage, a head of lettuce, and Summer Squash/Zucchini.

I do know of a farmer who writes in his newsletter: “My best guess is the following…”

So whatever is in your box, I hope you enjoy it and have a great week - Justine

Creamy Lettuce Soup
(6-8 servings)
2 T. butter 3 c. chicken broth
1⁄2 c. chopped scallions 1/8 t. white pepper
15 cups chopped lettuce 6 ounces cream cheese
(redleaf, boston, greenleaf, or romaine)

In a large pot melt the butter and sauté the scallions and lettuce
until the lettuce is limp 2-3 minutes. Add the chicken broth and
pepper and simmer for 5 minutes. Season to taste with salt. Add a
dash of lemon juice if desired.

Cool the soup slightly and puree in a food processor, blender or
with an immersion blender. Return the soup to the pot and reheat.
Dice the cream cheese and add to the soup. Heat until melted and serve hot. Sprinkle with a few minced herbs and croutons.



Pink Radish Spread

Good on crackers or served as a dip with raw vegetables
1 T. butter 1⁄2 c. mayonnaise
11⁄2 c. diced onions 1⁄2 c. plain yogurt
4 c. sliced radishes 1 t. lemon juice

Melt the butter and sauté the onions and radishes until both are
translucent and wilted, 4-6 minutes

Transfer to a food processor or blender and blend until smooth.

Cool to room temperature and add the remaining ingredients.
Allow the spread to sit for at least 30 minutes before serving.

(A recipe suggestion from Rebeca Torres-Rose)

Chard Stuffed with Lemon Rice
(Serves 8 as a side dish or 4 as a main course)

Salt
8 large chard leaves, stems cut away at the bottom
1 C arborio rice
1 large egg yolk
1/2 C grated Parmesan cheese
1/2 tsp. grated lemon zest
2 tbsp. lemon juice
(preparation tip: remember to zest the lemon before you juice it!! – Debbie)
4 tbsp. unsalted butter
16 large sage or basil leaves

Bring 4 quarts water to a boil in a large pot. Add 2 tsp. salt and the chard leaves. Cook just until chard is tender, about 2 minutes. With a slotted spoon, carefully transfer chard to a clean kitchen towel. Lay chard flat and blot dry. Cool completely. Add rice to pot with boiling water and cook, stirring occasionally, until rice is tender, about 15 minutes (water will not be all absorbed). While rice is cooking, whisk egg yolk, cheese, lemon zest and juice together in a small bowl. When rice is tender, drain and return to pot. Stir in egg mixture until rice is evenly coated. Add 1 tbsp. butter, stir to melt/distribute, and add salt to taste. Cool rice mixture for several minutes. Place 1/3 C rice mixture in center of each chard leaf. Fold edges over to seal and make neat bundles. Heat remaining 3 tbsp. butter and sage (or Basil) in a large skillet over medium heat. When sage/basil leaves are lightly crisped, use a fork to transfer them to a small plate. Add chard bundles to empty pan, seam side down, and sauté, turning once, until lightly browned, about 4 minutes. Transfer chard bundles to a serving platter, and garnish with fried sage/basil leaves.
Serve immediately.

From A Year in a Vegetarian Kitchen, by Jack Bishop