Main Season CSA Week 3

This Week’s Veggies:

Carrots

Green Onions

Panisse Lettuce

Bok Choi

Herb Choice

Spinach

 Snap Peas*

2 more lettuce*

Ruby Streaks Mustard*

Radishes*

*”Large” share items; not included in the “small” share.

Please Remember to Wash Your Vegetables Carefully and Thoroughly.

This Week's Recipe: Goat Cheese Pizzas with Indian-Spiced Tomatoes and Mustard Greens

Topping
3 tablespoons vegetable oil
5 large shallots, finely chopped
3 1/2 tablespoons minced fresh ginger
4 garlic cloves, minced
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1/4 teaspoon dried crushed red pepper
2 1/2 cups crushed tomatoes with added puree
2 cups chopped mustard greens (or bok choi, spinach, or other greens)
Flatbreads
2 cups semolina flour (pasta flour)*
1 cup all purpose flour
1 teaspoon salt
1 teaspoon dry mustard
1 1/4 cups water, room temperature
3 tablespoons chopped fresh cilantro
8 ounces soft fresh goat cheese (such as Montrachet), crumbled

For topping: Heat oil in large skillet over medium-high heat. Add shallots and next 5 ingredients; sauté 3 minutes. Add tomatoes; reduce heat and simmer 5 minutes to thicken slightly. Add greens; stir until wilted, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
For flatbreads: Mix first 4 ingredients in large bowl. Stir in 1 1/4 cups water and cilantro. Knead in bowl until smooth, about 5 minutes. Cover with kitchen towel; let rest 30 minutes. Divide dough into 4 pieces; roll each into ball. Cover loosely with plastic wrap; let rest on work surface 30 minutes. Roll out each dough ball on lightly floured surface to 9-inch round.

Heat large dry nonstick skillet over medium heat. Add 1 flatbread round to skillet; cook until bottom of bread is golden brown in spots and bread puffs slightly, about 4 minutes. Turn bread over; cook until bottom is brown in spots, about 3 minutes. Repeat with remaining dough. Preheat oven to 450°F. Place breads on baking sheet. Spread 1/4 of topping over each. Sprinkle with cheese. Bake until heated through, about 8 minutes.

News from the Farmers: This week we've been transplanting cucumbers, corn, and melons-- let's hope summer is here to stay! The grass is growing faster than our friendly steers can eat it down, the bees are busy in the raspberry patch, and the strawberries are starting to turn color! We just planted the strawberries this spring, so we aren't expecting a huge yield from each plant, but since we planted 900 of them, I figure we'll be happy even if each plant only made a single fruit. Meanwhile, in the greenhouses, the poor pepper plants are under attack from whiteflies and aphids. We're thinking that salt buildup in the soil may be stressing them out, making them more vulnerable, so we're working on flushing the soil with extra water; in the short-term, though, we bought a quart of ladybugs from Peaceful Valley and released them in the greenhouses, where they are happily chomping away on the aphids and whiteflies, giving the peppers some relief.