CSA Week #1 (EOW Group #1)

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This Week's Harvest:

Romaine Lettuce--Beautifully large heads!  After weathering the food safety issues of winter store-bought romaine, we couldn't be happier to be harvesting these lovelies.

Salad Turnips and Radishes--Bagged together and delicious together in salads or as a raw snack.  The salad turnips in particular are one of our favorite spring vegetables!

Spinach--A big bag, enough for a batch of Spinach Zuppa and some salads besides.

Salad Mix--mix of 10 lettuce varieties

Red Russian Kale--A very tender variety, suitable for raw kale salads but also delicious in soups and sautes.

Pea Shoots--crunchy sweet pea taste!  Use on sandwiches and salads

Cilantro or Dill--Make a creamy herb salad dressing, taco salad, or use the fresh dill in Hungarian mushroom soup, one of my favorites.

Green Garlic--fresh stalks with fantastic garlic flavor.  Use in place of bulbs in any recipe, and chop like a scallion up to the tougher leaves on top.  It will keep in a bag in your fridge for weeks.

Taste of Broccoli--one of casualties of the heat wave was our first planting of broccoli.  In times of stress, broccoli can "button-head", or form abnormally small heads.  They are delicious, but not a large helping.  More plantings on the way and they look great!

Basil Pot--can be planted out, potted up for the windowsill, or snipped off for immediate satisfaction!

Honey Bottle--Honey from our beekeeper Sue Richards, from her hives including the ones on our farm!

EOW Members Only:

Scallions--our first harvest of green onions.  This time of year, we use scallions in place of onions most of the time until our fresh onions arrive.  Eating with the seasons means getting creative (and being patient, not one of my strongest qualities!)

Storage:

All vegetables this week will keep best in plastic in the refrigerator.  Salad mix and broccoli are most perishable (5-7 days) while spinach, romaine, and kale will keep 7-10 days.  Green garlic, radishes, turnips, and pea shoots will last 2-3 weeks.

This Week's U-Pick: The herb garden is open!  Parsley, sage, lavender, sorrel, tarragon, and chives are available for picking this week.  Some of our herbs have taken their time emerging from their winter sleep (not that we blame them) so this list will lengthen over time.   If you haven't visited the Herb Garden, just ask us for directions when you collect your share.

Recipes:

Cilantro Lime Vinaigrette

Grilled Romaine (it's amazing)

Quinoa and Spinach Pilaf (substitute green garlic and scallions in this dish!)

Spinach and Cheese Strata (substitute kale for part or all of spinach)

Simplest Massaged Kale Salad (variations are endless, but this is the basic strategy)

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