CSA Summer 2019 Week 5

Clockwise, from upper left: Red Russian kale, frisee lettuce, mustard greens, mixed lettuce, strawberries(!), asparagus, French breakfast radishes, scallions (large share pictured).

Use first (will keep about a week): strawberries, radishes
Store a little longer (about 2 weeks): everything else! Although veggies are most tender when they’re fresh — plus you know we’ll be bringing you another beautiful box next week!

While your produce is super fresh, it has not been washed! Please take care to always wash your vegetables well before enjoying. Follow this link for a tutorial on the best way to wash leafy greens!

Happy Week 5 of the Summer CSA!

Woo-hoo! Strawberry season has arrived! Enjoy these sweet harbingers of summer. If you pick your share up at the farm, look for your strawberries near the pallet where your CSA boxes are, we will be picking them fresh daily. If you pick up in Chestertown or on Kent Island, we will put fresh berries in your box for you on delivery day. Small shares get one pint, large shares get two. Enjoy the veggies and berries!

CSA Summer 2019 Week 4

Clockwise, from upper left: Lettuce, Ethiopian highland kale, dandelion greens, joi choi, thick stem mustard greens, asparagus, carrots, red Russian kale (large share pictured).

Store a little longer (about 2 weeks): everything! Although everything is most tender when it’s fresh! Leafy greens prefer a plastic bag, or an airtight container so they don’t wilt. Speaking of tender, don’t peel those carrots! It would be a total waste of time, energy, and precious spring carrot!

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

Happy Week 4 of the Summer CSA!

Mmmmmmm so many leafy greens to try! If this is your first experience with Ethiopian highland kale we *highly* recommend you try a nibble raw first. This tender beauty has layers of flavor that beg to be incorporated into a spring salad.

One of our absolute favorite uses for mustard greens is as a substitute for mustard AND lettuce on your favorite sandwich. Seriously, try it.

Now might be a good time to start perfecting your kale pesto recipe, it is a great way to add nutrition and loads of flavor to humble pasta and potatoes. Pesto also adds a delicious pop to your favorite soup. However you enjoy your share this week we encourage you to HAVE FUN WITH YOUR FOOD! Life is short, make it beautiful!

Some recipes for your perusal:
What the heck do I do with dandelion greens?!
Kale pesto with toasted walnuts
You should definitely put mustard greens on a sandwich.
Easy Indian Saag Paneer

Bon appetite!

CSA Summer 2019 Week 3

Clockwise, from upper left: French breakfast radishes, chives, joi choi, arugula, Swiss chard, lettuce, shiitake & crimini mushrooms*, asparagus (large share pictured).
Use first (will keep about a week): lettuce, radishes
Store a little longer (about 2 weeks): everything else! Mushrooms store best in a brown paper bag in your refrigerator. Leafy greens prefer a plastic bag, or an airtight container so they don’t wilt.
*purchased item – USDA certified organic from Mother Earth Mushrooms in PA

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

Happy Week 3 of the Summer CSA!

We had so much fun putting this beautiful rainbow box together! Shares will become even more colorful as the season moves on! Here are some recipe ideas to get you salivating:
How To Eat Chive Blossoms
31 Arugula Recipes So You Can Eat It All The Time
Pan Roasted Asparagus & Mushrooms
Open Face Butter And Radish Sandwiches