FARM NEWS

FROM THE FARMERS

Welcome back to the farm. This week we’re excited to start our third CSA season, and first full season growing Certified Organic produce. As with every spring, we’re engrossed in the hustle and bustle of trying to get things planted, repair the equipment that inevitably breaks during the first use of the season, and stay on top of the weeds.

Our strawberry crop looks to be the best we’ve ever had, and it’s been long over due. The last three crops of strawberries we grew were total losses, primarily due to late frosts. This deterred us from even attempting to grow them for several years, but we knew they would be a good addition to the spring CSA boxes. Little did we know that they would be the only crop ready at this point in the season!

-Bryce

WEEK #2 CSA SHARE CONTENTS

• STRAWBERRIES, STRAWBERRIES, STRAWBERRIES!

ALL OF OUR PRODUCE IS CERTIFIED ORGANIC BY THE KENTUCKY DEPT. OF AG.

FROM THE KITCHEN

 Fresh Strawberry Granitas

– a cross between sorbet and a slushy

Refreshing and simple; each bite tastes like a berry exploding in your mouth.

Eat the leftovers within a couple of days; the crystals harden into icebergs over time.

Makes 6 Cups

Ingredients

• 1 cup water
• ¾ cup sugar (or less or honey or other sweetener)
• 2 tablespoons fresh lime juice
• 4 cups organic strawberries, hulled
• Small fresh mint sprigs for garnish

1. In a small saucepan over low heat, combine the water, sugar, and lime juice and cook, stirring often, until the sugar dissolves. Remove from the heat and set aside.

2. Thinly slice 1 cup of the strawberries and set aside for garnish. Put the remaining 3 cups strawberries in a food processor and process until smooth. Add the lime syrup to the strawberries and pulse until well combined.

3. Pour the strawberry mixture into a 13-by-9-by-2-inch metal baking pan. Freeze until icy around the edges, 25 to 30 minutes. Using a fork, scrape to break up the ice crystals, moving the frozen edges into the center and creating the beginnings of a granita. Return the pan to the freezer. Scrape the icy parts every 20 minutes or so, until the mixture is a uniform icy slush, 1½ to 2 hours total. Scrape the entire pan once more, then cover it tightly and freeze overnight.

4. To serve, scrape the granita into bowls and garnish each portion with the sliced strawberries and a mint sprig or two. Serve immediately.

RECIPE CONTRIBUTED BY HUNTER PURDY