Spring CSA 2018 Week 3

Clockwise, from upper left corner: butter lettuce, cilantro*, purple top turnips, claytonia, spicy salad mix, carrots, hakurei turnips*, scallions (large share pictured).

Use first (will keep about a week in the fridge): claytonia, turnip tops, spicy mix, cilantro
Store a little longer (about 2 weeks): butter lettuce
Store very well (a month or more): carrots, turnips

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

We welcome Week 3 of the Spring CSA, and would like to take a moment to acknowledge the strength and beauty of our local organic foodshed! The asterisked items on this list were purchased from neighboring USDA certified organic farms in our region, namely, Flying Plow Farm in Rising Sun (www.flyingplowfarm.com and Homestead Farm in Millington (www.freshorganicvegetables.com). By purchasing produce during the lean winter months, we are able to provide you with a greater variety of locally sourced USDA organic food, and support other farmers who do great work! We know you place your trust in us, and reciprocate with absolute transparency as to where, and how, your food is grown. Flying Plow and Homestead Farms are remarkable, and deserve credit for their commitment to the environment and production of clean food.

On to the box! We don’t know about you, but we think scallions and cilantro are a great treat that suggest you should be trying some Thai recipes this week!

Easy Vegetarian Tom Yum Soup(ok, you will definitely have to pop to the grocery store for some of these ingredients too, but as February/March are classically known as the ‘starving times’, there is no better time to do it!)

Shrimp Pad Thai (while it may seem daunting to wrangle all the ingredients for Pad Thai, your taste buds will be soooo happy you did!)

Your spicy salad mix is super tender and would be best for salads (we use kitchen shears to cut the stems into bite-sized pieces, as they are tender, too). We had a super suggestion from our dear CSA member, Patricia, about a use for Claytonia. Before enjoying some homemade chicken soup last week, Pat placed a few handfuls of clean, raw claytonia in the bottom of the bowls before ladling chicken soup on top. The hot broth wilted the claytonia by just the right amount, and could those bite-sized leaves be any more perfect?

Happy eating!

Beck harvesting Claytonia in the High Tunnel this morning.

Spring CSA 2018 Week 2

Clockwise, from upper left corner: romaine lettuce, spinach, hakurei turnips, white sweet potatoes, claytonia, dandelion greens, carrots, collard greens (large share pictured).

Use first (will keep about a week in the fridge): claytonia, turnip tops
Store a little longer (about 2 weeks): romaine lettuce, spinach, dandelion greens, collard greens
Store very well (a month or more): carrots, turnips, sweet potatoes

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

We welcome Week 2 of the Spring CSA, and hope you all enjoyed your first share. This week’s box contains some of the many varieties of beautiful greens you can expect to see in your spring share in the coming weeks. We are sure most of you have plenty of uses for our succulent spinach, crunchy carrots, and remarkable romaine, so lets talk about claytonia!

Claytonia is a tender little green that is native to many parts of the west coast of the U.S., notably California. During the California Gold Rush miners would forage claytonia for their diets to prevent scurvy while digging for gold off the grid, hence its nickname of ‘Miner’s Lettuce’. While we are (thankfully!) much less concerned about scurvy these days, claytonia is a wonderful source of Vitamin C in a tasty package that is also easy on the eyes! Some ways to enjoy it are raw in a salad, it blends beautifully in smoothies, or added to dishes after cooking as a garnish. Its flavor and texture are similar to that of baby spinach from the grocery store. Your claytonia was a bit wet when we harvested it, so be sure to use it sooner rather than later, or open it up in the fridge so some of the excess moisture can evaporate. Whatever you do, please enjoy this exotic treat!

The collard greens in your share were grown in our greenhouse, so they are much more tender than what you may find at the grocery store. They are great in soups, sauteed, or in smoothies! The dandelion greens in your share were also grown in our greenhouse, they are an Italian variety that is cultivated for culinary enjoyment! A bitter green, dandelion is great for detoxifying the liver and alkalizing the body. Try them in a salad: chiffonade greens, make vinaigrette (50% EVOO, 50% lime juice, honey and a bit of salt to taste), dress greens and let sit for 15-20 mins before serving. Garnish with slivered almonds and citrus segments and — voila! A yummily balanced salad! Alternately, many of our customers like to use dandelion greens in smoothies or juices, or sauteed with some red pepper flakes for a kick!

Spring CSA 2018 Week 1

Clockwise, from upper left corner: red leaf lettuce, butter lettuce, carrots, joi choi, garlic, kohl rabi, black radishes, white sweet potatoes (large share pictured).

Use first (will keep about a week in the fridge): red leaf lettuce
Store a little longer (about 2 weeks): butter lettuce, joi choi (bok choy), sweet potatoes
Store very well (a month or more): carrots, garlic, radish, kohl rabi

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

Happy Spring CSA! We know we are a bit ahead of the actual season, but spring really does come early here at the garden center.

In your box this week you will find a nice array of kitchen companions. Garlic and sweet potatoes will be happiest stored around 55º, everyone else should be sealed in the refrigerator. This particular variety of sweet potato is a white-fleshed eastern shore heirloom called Hayman, so do not be alarmed when it looks and tastes different from what you are accustomed to! Juxtaposed with you sweet white potatoes, we have the spicy black spanish radish. Though it’s skin is a bit rough, it is not necessary to peel this radish before enjoying. It is spicier than your average radish, so if you are looking for a way to temper its flavor, try roasting it! Radishes roast beautifully on their own, or these would be great roasted with some of your carrots, garlic, or sweet potato!

To peel or not to peel? That is always a hot topic around here. You will be much better off enjoying your kohl rabi if you peel the bulb, however, we recommend skipping peeling your carrots. When carrots are dug and sit around for a long time, they dry out and form a ‘skin’. Every bit of a freshly dug carrot (like those in your share) is tender, juicy, crunchy, and sweet. Even those sweet potatoes have tender skin. Geez, are we making anyone else hungry?

Baby spring greens loving milder temperatures in our high tunnel!

If this is your first CSA experience, congratulations! There are so many ‘weird’ vegetables in this box!!! You will have an outrageous obscure vegetable recipe arsenal in no time. We grow things that are different because a) they are delicious b) they are beautiful c) all vegetables are worth growing! Kohl rabi has our nomination as the poster child of scary, weird, CSA vegetables. And guess what? It is one of the most versatile veggies out there! Translated, kohl rabi means ‘cabbage root’ and is sort of like if a cabbage and a potato had a baby together. Once peeled, your kohl rabi is sweet and crunchy; great raw in salads, or with hummus and a cheese plate. It pickles beautifully, can be steamed and mashed like potatoes, makes a great addition to soups, can be grated for coleslaw or fritters; the possibilities are practically endless! Google ‘kohl rabi recipes’ and our dear friend, The Internet, will hit you back with about 491,000 ideas. So get in the kitchen and start having some fun! And good on you for supporting your local farmer, and honoring weird vegetables in the process!