Rhubarb Salsa


Photos by FarmDirect Coop member Michelle Pasquaretta

Photos by FarmDirect Coop member Michelle Pasquaretta

All too often Rhubarb ends up on the dessert table, especially when delivered with fresh strawberries! Not at Facebook group member Michelle Pasquaretta’s house this past week. She shared her lovely photos and recipe for a zesty Rhubarb Salsa, a little something different, in case you’ve had too much crisp!

Rhubarb Salsa:
Note: all measurements to taste

Dice: Add:
Rhubarb Lemon Zest
Jalapeños Garlic Powder
Carrots Salt, pepper, and sugar

Mix and enjoy. Yummy!

Wilted Greens & Hakurei Turnip Salad

One of several benefits to joining the Farm Direct Coop is the opportunity to experience a wide variety of local fruits and vegetables. When I first joined the coop three years ago, I never ate turnips, had never even heard of Hakurei Turnips for that matter!

Fast forward to today and it’s one of many new favorites I look forward to each Spring. As you prepare your first bounty of the season, here’s a quick take on what to do with those lovely white turnips.

"Hakurei Turnips" Photo by Hattie's Garden via Creative Commons Attribution-Share Alike 2.0 Generic License

“Hakurei Turnips” Photo by Hattie’s Garden via Creative Commons Attribution-Share Alike 2.0 Generic License

1 bunch hakurei turnips with greens
1 bunch arugula or lettuce of choice

Clean and chop greens, minus stems. Cut top and bottom of turnips off, then slice up the rest of the turnips as thick or thin as you prefer. I like mine with some ultra thin slice mixed in with some bigger chunks.

2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1 tbsp olive oil (or 2tbsp of the same if you only have 1 on hand)
1 tbsp local honey
1 1/2 tbsp dijon mustard
2 tbsp sunflower or pumpkin seeds
*optional 2 tbsp nut of choice such as walnuts
*optional croutons

In a saucepan, heat olive oil just until warm. Add seeds and nuts, if using. Toast gently. Add remaining wet ingredients and whisk to combine. Warm through and reduce to desired thickness. Remove from heat and toss with salad. Greens should wilt gently, bringing out the flavors and creating a unified salad. Top with croutons, if using, and enjoy immediately. *Note* If your dressing is boiling vigorously, let cool for one minute before tossing with salad.

Garlic Scape Pesto

Another seasonal favorite are the beautiful garlic scapes that start coming in this time of year. Garlic scapes are the green shoots that grow off the tops of garlic and have a garlicy, chive like flavor. While you can chop them up and throw them on top of a salad, this simple garlic chive pesto is an excellent introduction to their beautiful taste.

1 cup chopped garlic scapes
1/3 cup EVOO
handful nuts of choice (cashews or pine nuts go well)
1/3 cup Parmesan
1 tsp salt
A couple tabelspoons of water, on hand

Combine all ingredients except water in food processor. Add water 1 tbsp at a time to desired consistency.

Cheese Shareholder Information

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Hi FDC cheese share-holder. You likely read about the cheese share online when you first chose to join, but that may have been months ago. This is a reminder about how it works.

On a “cheese week”, the cheese will be in a cooler at your depot. It will come *approximately* every other week, beginning this week, June 9th. Sometimes there will be one cheese per share, sometimes two. Occasionally there is a choice of flavor or variety. Look for instructions on what to take. This could be announced on the sign out sheet, taped to the top or inside of the cooler, written on the welcome board or all three. We don’t want you to miss out, nor to take too much.

Our official policy is we do not hold shares from one week to another. We can hold products like honey and jam easily, but not produce. The coordinators often bring cheese back for the following week, and then donate it. This is not our policy, but we are nice and try our best to connect you with your shares.

If you request a delivery on a cheese week, it is best if you leave out a large cooler to receive your share.

A little about the cheeses we source:

Some of our cheeses are pasteurized (chevre, mozzarella, burrata), but many are made with raw milk – gouda, cheddar, tomme, blue. Typically, over half of the cheese share is make with raw milk. These are aged 60 days or more for safety. The whole season has not yet been fully planned, so the above list is not necessarily the order of things. If you are uncomfortable with eating aged, raw cheeses, we can remove you from the cheese share.

For vegetarians, we buy cheese made with microbial rennet that is considered vegetarian. However, we have also purchased two or three cheeses in the past that are made with animal rennet. We do not yet know what we are getting further into the season. If you don’t want the few cheeses we receive that may have animal rennet in them, treat a friend or neighbor to your cheese. I can provide you with the cost if you want to “sell” it)

If you despise, or just don’t prefer, smoked cheese, reply to this email and I will put you on the “non-smoker” list (please send a fresh email even if you have been on the no-smoked-cheese list for years). We often order a smoked and non-smoked version of fresh mozzarella in August, and occasionally other cheeses like a smoked gouda. It is easy enough to increase the number of plain.

If emailing to request no smoked cheese, email and remember to include:
full share name

We would love suggestions from you if you run into a great local cheese. We try to find a balance between styles, flavors, and types of milk. We have to keep them affordable. But sometimes dairies are willing to give us a price break since we place large orders.

thanks for supporting local!
Julie & Tamara