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