2018. Week 3!

It felt so good to feel the warmth of the sunshine this week.  The strawberries respond with a steady flow of ripening fruit. The sunshine has brought about another effect. . . a steady increase in work.  We are working hard to catch up after those weeks of rain. 

This week we transplanted all the things that were getting too big in the greenhouse, pruned, staked and tied tomatoes, cultivated the pickles and cantaloupe (which were very weedy), and so much more.  Thank you our loyal CSA customers for being here rain or shine, supporting us through this crazy spring.  It is going to be a great season!


New this week:

Swiss Chard: In the world of greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it’s a star in its own right. This relative of the beet is a superb source of vitamins A, C, and K, as well as magnesium, potassium, and iron. It makes a colorful and tasty side dish, or a nutritious addition to pasta, soup, quiches, and more. Here is a recipe for Sauteed Swiss Chard. Here is a link to a delicious swiss chard quiche recipe.

Hakurei Turnips- are sweet and mild.  Sometimes called salad turnips these are delicious raw, and take on a whole new flavor and texture when cooked.  Turnip leaves are also edible and taste similar to mustard greens, and make delicious stir-fries and sautés.  Turnip root is high in Vitamin C, and the leaves are high in good source of vitamin A, folate, vitamin C, vitamin K and calcium.To store turnips remove greens and store separately in a plastic bag.  The roots will last several weeks stored in a plastic bag in your crisper drawer.Here is a link to a Turnip Kale frittata.
Hakurei turnips are delicious eaten raw and roasted. Here is a link to a recipe for roasted turnips

Napa Cabbage or Chinese cabbage- The flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It can be used raw or cooked, and the leaves can be substituted for regular cabbage in most recipes. The Chinese have been growing this cabbage since around the 15th century. In Korea, it is pickled, salted, and flavored with ginger and chili peppers to make kim chi, the national dish. Here is some ideas for how to use your Napa cabbage.  This crunchy Napa cabbage slaw is delicious.

Kohlrabi: I know this is a weird one.  But trust me, it is good and easy to use. --Here is a link to make the famous Kohlrabi Ham Bake--Here is a link to a post I wrote on Kohlrabi

2018 Week 2

What a week! It was so good to see so many of you at the farm after a long winter. I'm looking forward to week two, anticipating the sun coming back.  

The weather has been discouraging. We totaled nearly six inches of rain this week, leaving the fields muddy and making work very difficult. One wagon was stuck in the mud so badly that we just abandoned it and plan to get it in a week or two when the field dries out! I don't even want to talk about the floors in my house! Haha!




New this week:

Romaine- I am so glad to be done with grocery store lettuce.  Romaine is perfect for salads, BLTs, and to use as lettuce wraps.

Lacinato Kale: aka: Dinosaur Kale or Tuscan Kale.  My favorite way to serve this is this Lacinato Kale Salad by Marin Mama Cooks.  You can also use this kale in a soup or sautéed on the stove.

Scallions are onions with a long white stem end that does not bulge out. They have an onion-y but mild bite that is not as intense as regular onions (the white parts contain the most intense flavor). They can be used raw or cooked, and while some cooks discard the darker green tops, the whole thing can be eaten, and is often used in Asian cooking. Here is a link to a recipe for Scallion Pancakes.

Baby Bok Choy- Like lasts weeks Bok Choy, but smaller and even more tender. Recipe for baby bok choy

Strawberries need no instructions. rinse and eat! 

2018 Week 1!

Welcome to CSA season 2018! Thank you for joining. We have high hopes for a great year. If you are new to our CSA, you can rely on this weekly blog post to give you a heads-up what's coming your way, produce cleaning and storage tips, and an assortment of my favorite recipes.

The lineup this week:

Radish- Here is a post I wrote about my favorite ways to use radishes.

If you want your greens to stay fresh and crisp, it is very important to take time to clean and store them well.  Here is a link to specific instructions on how to prep your greens ( bok choy, kale, collards)

Collard Greens- your body will love you for eating these healthy greens.  I really enjoy using collards as a wrap--stuff it with sandwich fixins and roll it up. Yum!  Here is a link to my favorite recipe using collard greens. Here is a link for a more traditional way to eat your collards.
Asparagus - If you are not going to use it that day, you should store asparagus in your refrigerator in a bowl or mug with some water in the bottom.  The asparagus will slowly drink up the water and you may need to replenish.  Asparagus is delicious roasted or grilled! This asparagus was grown by John Catalano, just down the road from us! 


Curly Kale - I know there are some kale haters out there, but I have to say I love it!  Zuppa Toscana is a family favorite for dinner.  Kale Caesar Salad  Sauteed Kale

Bok Choy -  Here is the perfect recipe that uses, bok choy, romaine, and radish! This is an easy fast way to serve Bok Choy. 

Hot House Tomato- Aren't they beauties? While we have grown these gems for a few years now, we don't usually include them in the CSA. This is because one of the joys of CSA is eating what's in season and becoming more in-tune with the real seasons of produce. May is simply not tomato season. July, August and September are the tomato months and, believe me, we will have plenty of tomatoes to share when the time comes. So why are they in your share this week? Consider it a consolation prize for not getting strawberries! (we know, not a direct replacement for berries)