CSA Summer 2018 Week 12

In the box this week (from upper left hand corner, clockwise): Rainbow chard, frisee (in large shares only), romaine, mint, escarole, joi choi, garlic, black radishes, kohl rabi, scallions (large share pictured).
Use first (will keep about a week): lettuce, mint
Store a little longer (about 2 weeks): chard, scallions, escarole, joi choi
Keep a month or more: garlic, kohl rabi, black radish

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

Last week marked the halfway point of the Summer CSA season. A common question we get this time of year is “What’s next?” which can generally be interpreted as “Where are the summer veggies?” We have the hard job of informing people tomatoes just don’t care that school is out for the summer! They are taking their sweet time, but are growing every day. String beans, sweet corn, hot and sweet peppers, onions, fennel, eggplant, ground cherries, basil, cucumbers, okra, golden beets, scallion, summer crisp lettuce, and more, are all sown and being nurtured with lots of love and water! Gardening requires a mighty form of patience, but reaping the rewards will be such delicious fun! So please enjoy the last of the spring lettuces, and those summer veggies will be here before we know it!

Escarole Salad
Take a Deep Dive On Some Ancient Black Radish Wisdom
Swiss Chard Pancakes

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!