CSA Summer 18 Week 3

Clockwise, from upper left corner: Spinach (from Flying Plow Farms in Rising Sun), fresh sage, cherry belle radishes, joi choi, green garlic, butter lettuce, chives, red russian kale (large share pictured).

Use first (will keep about a week in the fridge): spinach (or take measures to remove some of the water from it, it is quite wet!)
Store a little longer (about 2 weeks): everything else will hold up well in cold storage, sealed in a plastic bag or container.

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

Wednesday is here again! We hope you enjoy this box of springy goodness. While we are excited the weather finally feels like spring outside, this is the end of the line for the spring vegetable crops in our greenhouses — they do not appreciate that their oasis suddenly feels like summer! The crops that we have been scrambling to get planted in the garden are still getting their feet under them, so for the short term, veggies are a bit scarce. We have packed up the best and brightest for you this week. In one month’s time your box may be so chock full, you will be missing our slow start!

Green garlic is one of the many sensory delights of spring. If you are wondering, what the difference between garlic, green garlic, and garlic scapes is, look no further than The Kitchn’s comprehensive guide.And if you are wondering how to fix your green garlic, Alice Waters has a spaghetti dish for that!

Your fresh sage will dry beautifully for use throughout the year, or you can check out this inspiring list of 45 recipe ideas for fresh sage.

However you enjoy your share this week, we thank you for allowing us the privilege of providing food for your table. Bon appettit!

CSA 2018 Summer Week 2

Clockwise, from upper left corner: Mustard greens, red leaf lettuce, swiss chard, spinach (from Flying Plow Farms in Rising Sun), joi choi, asparagus (ours is just starting to come on, this is certified organic from Lands End Farm in Chestertown), butter lettuce, garlic chives (large share pictured).

Use first (will keep about a week in the fridge): red leaf lettuce, butter lettuce
Store a little longer (about 2 weeks): mustard greens, swiss chard, joi choi, spinach (though be sure to let it dry a bit, its wet!), chives, asparagus (if you can wait that long!)

While your produce is super fresh, it has not been washed! Please take care to always wash your vegetables well before enjoying.
CSA member volunteers, Pat and David, enjoy being buried in farm work!

Happy May, happy Wednesday, and happy Week 2 of Priapi Gardens’ Summer CSA!

We are going to keep it brief this week, the garden is calling! We would like to remind you that half of the fun in cooking Swiss is using those beautiful stems! Chop them up, and saute with onion or garlic, before adding leaves. They will go a long way in adding color and crunch, and veggie volume to your dishes. For some inspiration, try Epicurious’ Chard & Cheddar Omelet recipe.

We hope you enjoy eating “out of the box” this week!

Summer CSA 2018 Week 1

Clockwise, from upper left corner: Red russian kale, butter lettuce, mixed mushrooms (from Mother Earth in Landenberg, PA), red leaf lettuce, rainbow swiss chard, spinach (from Flying Plow Farms, Rising Sun, MD), joi choi, curly kale (large share pictured).

Use first (will keep about a week in the fridge): red leaf lettuce, red russian kale
Store a little longer (about 2 weeks): butter lettuce, joi choi, chard, spinach, mushrooms, curly kale

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

Hey Summer CSA members! Happy Week 1! We are settling in for the long haul — 22 weeks of beautiful USDA Organic produce for you!

You will get to enjoy one of the most beautiful (and delicious) transitions of the year as we make our way from springs crops into summer. What will start out as a heck of a lot of leafy greens will give way to your favorite summer crops before you know it. Big boxes of leafy greens certainly don’t hurt in helping us get ready for bathing suit season!

This week in terms of “eating like a farmer” you will find red russian kale whose roots spent the winter in the garden, and have now sent up tender spring growth. Our favorite part of this seasonal delicacy to eat is the buds! Looking a bit like broccoli at the tips of the plant, be sure to enjoy them raw (like we do when we snack in the field) or include them in your cooking. See them in their habitat in the photo below. You will find the leaves tender and sweet, too.Red Russian kale reaching for the sun after a long winter’s nap in the garden!

The mushrooms and spinach in your share were purchased from some of our fellow certified organic growers. We hope you enjoy them!

Here are some recipe ideas to get you started:
Avocaco Butter Lettuce Salad
Sauteed Joi Choi with Mushrooms
47 Kale Recipes That Go Beyond Salad