Hello from Crooked Carrot!
I can't believe it's the last spring share already. Time is really starting to fly by now that the weather is warming up. Speaking of weather, thank goodness we finally got some rain! Maybe not quite enough, but I know our thirsty onions appreciated it!
And speaking of giving thanks, we are so grateful to all of you who have supported us through this season! We really mean it when we call ourselves a "Community Supported Kitchen:" we can't do this work without you, so many thanks for helping us build a sustainable food system here in the Finger Lakes.
We hope you all come back for more delicious local food this summer! Our summer season starts June 18, and we're offering a new flexible ordering system that lets you customize what's in your share if you want to, and skip weeks when you're out of town. You can get more details on our summer session info page, or just shoot us an email if you're interested and we can answer your questions. And all current members get an extra discount!
In your share this week, a little preview of summer! We're once again celebrating exciting spring ingredients like asparagus and fresh herbs. This time in dishes like chilled soup and bean salad that cry out to be packed in a cooler, taken to the park, and enjoyed after a refreshing swim, or a hike in the woods!
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Chilled Asparagus Soup (best used by 6/6/13)
If you've never been to the Good Life Farm in Interlaken, I would highly recommend a visit in May, to see the asparagus coming up in long rows between apple and peach trees in full bloom, overlooking greening hillsides and the waters of Cayuga Lake. What a beautiful sight! In the meantime, you can taste their wonderful asparagus in this soup, with the image of where it was born drifting through your mind.
I like to eat this soup as it is, maybe with some nice fresh bread and a salad to make a light meal on a warm evening. Or you can try adding scallions, or chunks of blanched and chilled asparagus. Because you can never have too much asparagus!
Smoked Beet-Bean Salad (best used by 6/6/13)
Smoked beets are the meatiest of any vegetable I've ever met. Definitely one of my favorites! Paired with flavorful pinto beans from Potenza Organics, and our own rich tomato paste, this salad is great right out of the jar. And if you don't get enough of it in your share, you can come down to our stand at Ithaca Fest for more!
Maple-Tamari Dressing (best used by 6/27/13)
This dressing is Crooked Carrot's version of a dressing that Johanna and Jesse make for kale salad in the spring when the kale is still nice and tender. They've made a tradition out of taking it to Jesse's family's annual reunion where it became rather famous and well loved even among the in-laws that are not usually fans of kale! So try using this dressing to make kale salad, and see if you can win over any more kale converts! Just chop up some of your favorite kale, mix in a little salt to start the wilting process, and then toss it with the dressing. You can add toasted sesame seeds or chopped scallions if you want some added flair. Either way it's easy and delicious!
Curried Carrot Pickles (best used by 6/27/13)
Carrots are probably my favorite veggie to ferment. They come out with a wonderful balance of sweet, tangy, and savory, and keep their awesome crunch! I like to eat them as a snack right out of the jar or as an easy veggie side with lunch. They also make a nice contrast to meat dishes, and are good tossed in a green salad. And don't forget the benefits of probiotic fermented foods for your digestion and immune system!
If you have any questions, comments, or feedback of any kind, feel free to email us at firstname.lastname@example.org, or visit us on Facebook. We hope you enjoy this week's share, and we hope to see you again in June!
And don't forget to come visit our booth at Ithaca Festival (Friday May 31- Sunday June 2). Along with the Piggery, we'll be serving up some delicious Farm-to-Festival food!
Silas, Johanna, and Jesse — the Crooked Carrot Team