Spring CSA – Week 2

Upswing-5-9-18-4735
Picking pea tendrils. Photo: Bob Durling Photography

We’ve got some important information you need to read if you’ve got a Spring CSA Share:

Pick Up is EVERY Week! I know we do every other week in the fall, but in spring, the greens are fresh and growing fast so we need to cut them every week.  In the fall we have a lot more storage produce which keeps much longer, making the every other week pick up more effective.

Put these dates in your calendar and you won’t miss a pick up:

Tuesday Pick Up: May 15th, May 22, May 29, June 5
Thursday Pick Up: May 17th, May 24, May 31, June 7th

Tasting Tour this week: Tour leaves from the farm stand promptly at 4:45pm Tuesday and Thursday

We are going to do our first Tasting Tours this week.  Tasting Tours are really just a short 45-60 minute gentle walking tour of the farm where we get to taste a few things here and there.  Your farmers will talk about what’s going on in the fields and help you get to know your food a little better.  It’s a lot of fun.  No need to RSVP.  Read more here.

Seedlings are for sale during CSA pick up hours this week and next.  We’ve got awesome seedling this year!  Feel free to peruse and purchase during CSA Hours.

CSA Spotlight: What did you do with your share last week?
This is a great way for members to share what they did with their share on a given week to give other members and potential members ideas of what to do with a CSA share. Thanks to our friend and CSA member, Carrie Marsh for the idea and for being first!  Want to be in the spotlight?  Send me an email and we’ll get you signed up: brittany@upswingfarm.com.

CSA Spotlight: Carries has a Family of 5, two adults, three kids ages 8, 6, 3.5 (and yes, the kids eat all the veggies too!)
Family food motto: “waste not, want not” “picky eaters are made, not born”
Tuesday afternoon: pick up veggies, snack on a few micro greens in the car… yum! 
Wednesday breakfast: Bok Choy Smoothie (Bok Choy, banana, mango, blueberries in the Vitamix) 
Wednesday snack: cheese sandwich with basil micro greens 
Wednesday dinner: pasta salad with herbs de Provence chicken, chopped spinach, green onion, and basil micro greens 
Thursday: radish refrigerator pickles — keeps for several months in the fridge (radishes, rice vinegar, salt, honey) 
Thursday lunch: Bok Choy Waldorf Salad (chopped Bok Choy, apple, raisins, nuts, dressing)
Thursday dinner: side of pea tendril salad with oil and vinegar, toasted pumpkin seeds
Friday dinner: lettuce salad to go with our homemade pizza
Saturday and Sunday: hungry for more fresh veggies! 

This Week’s Share:

Lettuce Mix
Arugula/Mustard Greens
Radishes
Scallions
Micro Cilantro (in a pack like micro basil)
Fingerling Potatoes
Rosa di Milano Heirloom Onions
Mizuna
Spinach
Choice: Baby Boy Choy, Baby Kale, Pea Tendrils, Micro-Greens

What to do with the share:

TACOS. This share definitely screams tacos.  Toppings: Finely chopped radishes and scallions, cilantro, lettuce/arugula/spinach and your choice of cheese, beef, chicken, beans . . . . you name it!

Salads are also a mainstay of the spring share.  Think about stocking up on your favorite salad dressings for the next month, or maybe make your own.

Warm Roasted Baby Potato (fingerling) and Arugula Salad

Mizuna Salad With Miso Dressing.  Mizuna is a very tender green and can either been enjoyed raw in a salad or very gently braised/tossed in at the end of a stir fry.  It has a fresh, sweet flavor.  Taste a leaf!

Spinach and Scallion Risotto

Enjoy!!

 

 

 

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