Spring CSA Week 10

In the box this week:
Spinach
Asparagus!!!
Buttercrunch Lettuce
Green Garlic
Dinosaur Kale
Red Russian Kale
Mustard Greens
Rutabaga
This is the final share for the Spring 2017 CSA, our Summer share starts next week…did you sign up yet? 🙂
Good storage is important! Keep veggies in a sealed container in the refrigerator for best results.
A is for asparagus this time of year! Our two beds are just starting to produce, meaning you will find some beautifully tender spears in your box this week. Try them chopped raw in a salad with some feta — mmmm!

B is for buttercrunch! This is one of our favorite leafs for lettuce wraps, perfect for stuffing with quinoa salad, egg salad, tabbouleh — you name it!

We are skipping C, D is much more exciting (in our case, this week, no offense, C)…D is for dinosaur kale! We have one little bed of what is perhaps everyone’s favorite kale in the greenhouse, and we decided to harvest it as a fun treat for your last share of the spring season. The good news is, we just finished planting two big rows of dinosaur kale in the garden, so there is more to come if you are joining us for summer!

If you are unfamiliar with green garlic, here is a cheeky, yet informative, article all about the spring version of our favorite bulb, including recipes on how to use it.

Spring has really sprung at the garden center! Stop by and pick up some plants for your yard and take advantage of your Priapi Perks discount — 15% off any purchase (only available while you are a member of the CSA)! We would love to see you!

Seasons eatings,
Vic, Mary, Bethany, and the Priapi Gardens CSA Team

Spring CSA Week 6

This week’s share:
Spicy Salad Mix
Brussels Sprouts
Lettuce (red leaf OR romaine)
Spinach
Rutabaga
Arugula
Baby Mustard Greens
Spring is officially upon us! We hope you are off to a happy and healthy start of this new season. If we thought we were busy growing veggies (which we did) we become 100% busier as the garden season gets underway! Did you know we are a full service garden center in addition to being an organic vegetable farm? We carry trees, shrubs, pond plants, organic veggie transplants, edible plants, native plants, ceramic pots, annual flowers, perennials, and “mulch” more! As a CSA member you have the added benefit of 15% off any purchase made at the garden center with your Priapi Perks card — which includes nursery stock and gardening supplies. We are open 7 days a week and look forward to helping plan(t) the garden of your dreams!
Back to the box—

A couple of new faces in your share this week. Your baby mustard greens are greenhouse grown and decidedly tender and mild. They go great in a salad mix, or gently wilted with sauteed onion or garlic. The arugula is probably larger than you are used to seeing, and proportionately potent. If it is too spicy for your tastes in a salad, cooking will mellow its flavor. Remember the pesto recipes we pitched last week? This arugula would make a kickin’ pesto! Spinach is lovely as ever. Your brussels sprouts will be easier to manage if you first pop them off their stalks before shaving for a salad or sauteeing, roasting, etc.  And the rutabaga! These little beauties were popped out of the garden this morning. In general, we do peel these before cooking, unlike most things. Never hesitate to get in touch if you have any questions.

Seasons eatings,
Vic, Mary, Bethany, and the Priapi Gardens CSA Team

Spring CSA Week 5

This week’s share:
Lettuce
Dandelion Greens
Baby Red Russian Kale
Spinach
Spicy Salad Mix
Claytonia
Joi Choi
French Breakfast Radishes
Brussels Sprouts

This is what the spring CSA is all about! Lots of beautiful, tender greenhouse greens to lift your spirits through these last grey days of winter. If you’re not ready for salads yet, consider incorporating some fresh greens into your favorite soup. You can also use just about any green in place of basil, and whip up some excellent veggie pesto for a heartier pasta dish (claytonia, kale, and spinach are some of our favorites for this trick, check out the recipe link below!) We’ve also included some other links to inspire your kitchen adventures this week…

Happy eating,
Vic, Mary, and Bethany

Spring CSA week 4

Clockwise from top left:
Spicy Salad Mix
Joi Choi
Curly Kale
2X Spinach
Rutabaga
Brussels Sprouts
Claytonia
Black Radish
Use first: spicy salad mix, claytonia
Store a bit longer (1-2 weeks): spinach, curly kale, joi choi, brussels sprouts
Good for a month or more: rutabaga, black radish

Happy Wednesday! Our greens really loved the spring-like weather of the past few weeks, they grew like crazy! Your spicy salad mix, spinach, claytonia, and kale are all harvested from the greenhouse, so they are very tender and would be excellent raw. The brussels sprouts were harvested from our garden Saturday morning before the extreme cold, they are so sweet! Just pluck them from the stalk prior to cooking.

You’ll notice we left the tops on your rutabaga and black radishes this week. They are excellent for sauteeing, steaming or braising. The rutabaga greens are reminiscent of broccoli. Black radishes are quite spicy! We were drooling daydreaming about stir frying them with the joi choi. We hope you enjoy your shares this week…plenty of greens to keep you feeling great and nourished!

Don’t forget to double check that you are taking the right size share when you pick up your box; the brightly colored sticker on the side will indicate whether a share is small or large!

Happy eating,
Vic, Mary, and Bethany

Spring CSA Week 3

Can you spot the surprise items in week 3’s share? (Hint: there are 2!)

 

Clockwise from top left:
Yellowstone Carrots
Tatsoi
French Breakfast Radishes
Baby Lettuce
Spinach
Curly Kale
Claytonia
Joi Choi

Our CSA member volunteers have lovingly termed this type of spread a Priapi Box O’ Greens. Indeed!

Use first: radishes, lettuce, claytonia, tatsoi, mushrooms (store best in a paper bag)
Store a bit longer (1-2 weeks): spinach, curly kale, joi choi, parsley
Good for a month or more: carrots

You will notice the tops of your radishes are beautiful, tender and fresh. One of our favorite preparations for a radish of this caliber is to: rinse your bunch of radishes without removing tops (we even leave their little roots on, but you can follow your heart on this one). Set a pan on your stovetop with a small amount of water covering the bottom. Cover and gently steam your radishes until greens wilt — be careful not to overcook! This will only take about 5-7 minutes on med-low heat. Remove from heat and drain water, garnish with a bit of butter and salt, and enjoy! This is a fabulous accompaniment to scrambled eggs for breakfast, lunch, or dinner! How are you getting creative in the kitchen this week? We would love to hear your favorite recipes from eating ‘out of the box’.

We would also like to remind you all to return your empty CSA boxes to your pickup location, or the farm. The waxed boxes are super durable and we reuse them many times. Not only is this earth friendly, it also helps keep the cost of the CSA down. Here’s a little video on how to properly collapse your box for transport.

Happy eating,
Vic, Mary, and Bethany