CSA Season is HERE!

Welcome to our 15th season of CSA!  We are thrilled to start seeing our long-time members and new faces at the farm each week.  For us, the season started with the first seeds planted way back in February, but it's not until our big harvests begin that we are reminded of exactly why we do this work--to share in growing and eating good food with our community.  Thank you for joining us!

Sunshine and kale on our first CSA harvest day

Each week we'll offer you glimpses into life on the farm, the crops and critters we share it with, and the people who are growing your food.  Today, we have a few suggestions for making the most of your CSA eating experience:

#1 Gear Up!

There are a few kitchen tools that are indispensable when you're bringing lots of fresh veggies into the house each week.  Here are some of my favorites:

Salad Spinner--Great for washing a draining head lettuce as well as just about any other green.  We wash everything we distribute, but some items can trap dirt in nooks and crannies.  I love my Zylss spinner, but I'm sure there are many good ones.

Good kitchen knife and a way to sharpen it--I have many knives in my kitchen, but 95% of the time I use my Japanese butcher knife and have a sharpening rod to keep its edge.  A good sharp knife that's comfortable to use is essential to enjoying the prep side of cooking!

A good vegetable peeler--I love to use a peeler to shave ribbons of veggies into my salad.  I have an objection to items in a salad that can't be easily poked with a fork to pick up (I'm look at you, store-bought croutons!), and so I love thinly sliced carrots, cucumbers, zucchini...  This can be done with a knife or a mandolin, but I really like a good peeler like this one.  

Be Flexible!

Keep in mind that many recipes can be easily adapted for what you have.  Calls for spinach?  Use kale, chard, collards, or any cooking green.  Garlic?  Use green garlic or garlic scapes until the bulb garlic arrives.  Many recipes can handle way more veggies and more diversity than they call for--pile them on.  Root vegetables can be mixed up and interchanged, and many vegetables can be minced and offset some of the meat content in things like meatballs, meatloaf, and tacos.  Keep an open mind and you'll have many options!


Have a toolkit of shortcuts

When life gets busy, cooking good food can fall by the wayside and the CSA share can feel overwhelming.  This time of year, I like to gear up with some quick meal essentials and shortcuts so that I'm still putting plenty of fresh veggies on the table.  I used to shy away from packaged ingredients and pre-made items but no more.  Here are some of my favorites:

RP's pasta--fresh tortellini, ravioli, and linguine can be tossed with tons of veggies in a simply butter/parmesan sauce or some pesto from the freezer.  It's so good and so fast.

Frozen pie crusts--Great to have on hand for a quick quiche or veggie pie.  You can really pack the vegetables in!  We buy the ones made and sold at Willy Street Coop.

Good frozen cheese pizza--these are great for loading on the fresh veggies too.  I haven't tried a wide variety, but we like pizzas Trader Joe's and Costco's Kirtland brand.

What are you quick dinner hacks?  Send them my way so I can share them!


Have a wonderful week enjoying the first harvest of the season!

Kristen and Crew



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