CSA Summer 2018 Week 9

Clockwise, from upper left corner: Swiss chard, sugar snap peas, red romaine, joi choi, garlic scapes, red Russian kale, cabbage, purple kohl rabi, red leaf lettuce (large share pictured).

Use first (will keep one week or less): red leaf lettuce; sugar snaps are best fresh!
Store a little longer (about 2 weeks): chard, red romaine, joi choi, scapes, kale
Keep a month or more: Kohl rabi, cabbage
While your produce is super fresh, it has not been washed! Please take care to always wash your vegetables well before enjoying.

The Summer Solstice is upon us! The days are long and light for us to do plenty of garden work. We are planting like crazy and reaping the benefits of our previous efforts! Leafy greens are plentiful! This is the last hoorah for most of them before the heat of the summer really sets in. So soak up a few more weeks of leafy greens — you’re going to look great in your bathing suit this summer after all those salads!

Fun fact: we weighed a large share after packing this morning and it came in at a whopping 9 pounds! The average retail price for organic veggies by the pound is $8! Being a CSA member is a great way to save!

Some tips for your share this week: sugar snap peas are easily confused with snow, English, and shelling peas by many customers. Sugar snaps do not need to be shelled, you can eat the whole pod! They are great on their own, or as a snack with hummus. If you’re feeling really fancy you might try sauteeing them lightly with some butter…yum! Our crop has suffered with the whacky weather, so these beauts won’t be around long. Savor them while you can!

In addition to its tasty bulb, Kohl rabi leaves are edible, too! Treat them as you would kale or collard greens. Be sure to peel the bulb before enjoying!

Summer CSA 2018 Week 8

Clockwise, from upper left corner: ‘Frilly Mix’ lettuce (frisee & red leaf), garlic scapes, red russian kale, joi choi, mustard greens, spigariello, mint, ‘Purplette’ mini onions (large share pictured).

Use first (will keep one week or less): lettuce
Store a little longer (about 2 weeks): everything else!

While your produce is super fresh, it has not been washed! Please take care to always wash your vegetables well before enjoying.

This week’s new face: Another charming Italian green, spigariello is a leaf broccoli! It’s beautifully tender leaves taste like broccoli, and can be used any way you would use broccoli or kale. Try them raw, first, they are mild and have great texture…the deer who visit our garden have been enjoying them immensely, so we are glad you get to try them before they are devoured by four-leggers!

Some recipes inspired by the contents of your box this week:
Moroccan Mint Tea
NY Times Frisee Salad with Poached Eggs
Spigariello with Pasta

Enjoy, friends! More farm fresh organic veggies coming your way next week!

CSA Summer 18 Week 7

Clockwise, from upper left corner: Curly kale, dandelion greens, red russian kale, komatsuna, asparagus, lettuce (red romaine & italianischer), mustard greens, garlic scapes (large share pictured).

Use first (will keep one week or less): lettuce
Store a little longer (about 2 weeks): everything else!

While your produce is super fresh, it has not been washed! Please take care to always wash your vegetables well before enjoying.

This box is (unintentionally) a beautiful study in green and purple! While your share may feel light this week, do not be deceived — it is chock full of leafy goodness. Some new veggies are showing their faces…if only for a few weeks before the weather really heats up. They are:

Komatsuna: AKA Japanese mustard spinach! While the translation is a bit vague, we would encourage you to treat your komatsuna like you would joi or bok choi. It is great grilled (a running theme with the contents of this box), steamed, stir-fried, sauteed, or even chopped up in a salad. The sky is the limit! We wanted to make sure we got some of these in your shares before they grow any more and preclude themselves from the boxes by excessive height!

Garlic scapes: the preflower of the garlic plant. Growers like to harvest scapes because
a) they are a rare, super seasonal treat with a delicious, mellow garlic flavor
b) by harvesting the scapes, the plant will put more energy into making nice big garlic bulbs, which is why we are growing it in the first place
c) all of the above!
Try your scapes GRILLED, they are awesome! Brush them with a bit of oil and blister them on the grill, definitely fun to eat with your fingers! If you are not grilling, garlic scape pesto is a customer favorite. You can also chop your scape (the whole thing is edible) and use it in your cooking any way you would garlic.

Dandelion greens: No, we did not pull these from the lawn. They are Italian dandelion greens, whose seeds we purchased, sowed, and nurtured intentionally! We grow them most of the year, but rarely have enough to include in the CSA as they have a cult following at our farmers markets. Dandelion greens are bitter, so they work well when balanced with another assertive flavor; red pepper flakes when sauteed, or lime juice in a salad dressing over thinly chiffonaded greens. Many customers juice them, as well. Dandelion greens are worth learning to love, they are potently alkalizing and do wonders for your liver! Many detox diets encourage participants to include dandelion greens in their repertoire. Not to mention, Italians love them! For some recipe inspiration google “Italian Dandelion Greens” and see what comes up! Buon appetito!