An incredible variety of produce is headed to the Ashland Thanksgiving Farmer’s Market, Saturday November 23rd, 9am-1pm @ the Ashland Middle School.
You can definitely get all your sides covered with the vegetables we will bring.
We also want to let our CSA members know what will be in the share so they can plan ahead. Remember, if you are in the CSA you need to let us know if you will be picking up the Monday before or the Tuesday after Thanksgiving. You should have received and email with a form, if not, email email@example.com
What’s in the Share:
5-6lbs Butternut (a really big one or two medium) 2 lbs Sweet Potatoes 1/3-1/2 lb lettuce mix 1/4 lb pea tendrils or 1/3 lb slightly spicy salad mix 1 bunch kale 1 pint shallots/garlic 1/2 lb spinach 10 lbs mix and match: carrots, beets, purple top turnips, hakurei turnips, leeks, celeriac, parsnips, red onions, yellow onions, rutabaga, napa cabbage, savoy cabbage, white potatoes, red potatoes, acorn squash, more butternut and sweet potatoes
For those of you without a share, we will have all of this plus a few extras at the Ashland Thanksgiving Market on Saturday at the Ashland Middle School from 9am-1pm. ALL of these items will last until Thanksgiving, but if you want to wait, you can shop at the farm stand from 12-6pm on Monday, November 25th.
See you soon!!
And, extra special thanks to Bob Durling Photography for these AMAZING photos that make our produce look like art.
There are few farms in eastern Massachusetts that exist without some kind of conservation restriction or other subsidy. Agriculture cannot compete with the fast and furious capital returns of residential development, but it has value that is significantly greater in the long run. It is a rare, and precious opportunity to be a part of farm land preservation.
Quick Request: if you live in Holliston, please attend a special town meeting tonight, Monday, October 28th at 7:30pm at the High School. During the meeting community members will be able to vote to approve to use of CPA funds to place an Agricultural Preservation Restriction on the property we currently farm. Although we will not be able to farm here in the future, we believe farmland preservation is important, and especially critical in the ever increasingly developed metro-west area. Please vote to approve the use of CPA funds to place an APR restriction on the property.
We’ve got some great shots of the farm from the last few weeks. What a fall. The exact opposite of last year, when it rained almost every day until November . . . we’ve got almost all the major storage crops out of the ground and we’re working on the rest of field clean up.
So, what’s in the share? (we won’t make you, but we’d love it if you took some acorn squash and some bok choy this week . . . )
2 heads of lettuce Shallot/garlic pint Choice of 6: carrots, kale, turnip, radish, scallions, collards, dill, cilantro, spinach, pea tendrils, arugula, bok choy, celery Mix and Match 10 pounds: acorn squash, delicata squash, butternut squash, potatoes, sweet potatoes, onions, rutabaga, kohlrabi, purple top turnip, watermelon radish, beets, leeks
you haven’t already gotten on the bok choy band wagon, now is your chance! Not
only is it a powerful antioxidant but it’s also great for your bones,
digestion, immune system and your eyes. Oh, and did I mention that it is also incredibly
versatile and can be used raw in salads and slaws or cooked up in a multitude
of delicious ways? If you haven’t found a bok choy recipe to tantalize your
taste buds yet, check out this article with 32 mouth-watering recipes. I lost
count of the number of ways I want to use my bok choy this week.
squash is one of my FAVORITE fall treats. I have fond childhood memories of
roasted acorn squash with maple syrup and bacon on a cool fall night: Cut the
squash in half and scoop out the seeds. Cut a small slice from the bottom so it
will sit flat on a baking sheet. Put a pat of butter, some salt and pepper, a
splash of maple syrup and a few ½” square pieces of raw bacon in the center of
each and bake at 400˚ for 45 minutes or so until cooked through.
is another of my favorite ways to cook acorn squash. I threw this in the slow cooker one morning
hoping for the best but not expecting much (if you have a slow cooker you know
it’s not uncommon to be disappointed by what you come home to find in it).
After a busy day I walked in the door and was hit with the most tantalizing
smells of Thanksgiving. As is typical for things cooked in the slow cooker, the
color was a little dull but the taste and aromas more than made up for it. We
all loved it.
HALLOWEEN ACORN SQUASH SOUP
Here’s a fun one for Halloween night with pumpernickel bread
aren’t doing it for you, try one of these!
of my favorite egg dishes involves sautéing a finely diced shallot in a little
olive oil (sometimes with a diced jalapeno) and then frying in egg on top. If
you find yourself with an excess of them, try out this tasty side dish.
We’ve had some lovely harvest mornings over the last few weeks. This late summer/early fall is so much better than last fall (remember when it would not stop raining?). The crops are looking lovely and the diversity is amazing. We hope you really enjoy your first fall share.
I made a video, which I have been meaning to do for years now, to talk about what to do when you get the bounty of the fall share home. Forgive us for the amateur nature of the video – we farm full time, so this is a late night/early morning endeavor. I also didn’t use a script.
Fennel goes in the fridge in a bag. 🙂
What’s in the share: (Please note that when we are providing choices we can’t always ensure that the choices will all be available at the end of the day. We do our best, but we can’t always guess what people will choose, and sometimes we do just plain run out.)
Spinach Head Lettuce A Pint of Shallots and Garlic
Choose 3: Radish, sweet turnip, napa cabbage, kale, arugula, escarole, frisee, carrots, extra head of lettuce
Napa cabbage is
my favorite type of cabbage. It’s very tender and mild and has a delightfully
different texture. They also last a good long while in the fridge. Just tear
off the outer leaves as you need them and before you know it, you’ll have
worked your way through to the middle. This hearty and zingy chicken salad uses
up quite a bit or you can try your hand at making a batch of kimchi!
If you’re just joining us for the fall share, you missed last week’s recipe for Chicken with Creamy Dill and Leek Sauce which is one of my favorites but don’t despair – you can find any of the recipes I’ve posted in past weeks by searching on the Upswing website. Another great way to use your leeks is in this delicious honey-lemon-leek sauté that you serve over chicken thighs:
Fresh herb choice this week so I thought I’d share some 411 on how to make the most of them. First off, as soon as you get your herbs home, take off the twisty-tie and wrap them up loosely in paper towels or a flour sack towel (I buy a bundle of 10 of these online) and put into a produce bag in your crisper drawer. I found this article for you on great ways to use most of the herbs we have up for grabs this week. Sage isn’t listed in the article but sage is great to use when roasting squash or I love to chop up a little bit and add it to sliced apples that I sauté and serve over a bagel with melted cheese for breakfast or as an after school snack.
Savory is another herb that isn’t mentioned in the article above and that doesn’t come up in a lot of recipes but it’s delicious and has a colorful history and getting to try unique ingredients is one of the coolest things about being part of a CSA! Summer Savory (as opposed to winter savory) has a peppery flavor, similar to thyme. It has long been used for medicinal purposes to cure all sorts of digestive issues and was long thought to be an aphrodisiac so was a mandatory ingredient in any love potion. If that isn’t enough to make you want to try it, check out this article with more history and lots of suggested uses.
My favorite use for arugula is
as a topping on a caramelized onion and goat cheese pizza but if you prefer a
more traditional recipe, check out this super simple but very flavorful
If you’ve been
with us since the spring share you might be growing weary of lettuce but that
just means you need some new ideas on how to use it! This chopped salad screams
fall with apples, pears and dried cranberries. I plan to substitute toasted
pecans for the peanuts but do whatever makes you happy.
PORTUGESE FUSION SOUP
My friend and
fellow CSA shareholder recommended this soup recipe. She knew it was a winner
when all 3 of her kids asked for seconds!
1 Tbsp olive oil 2 garlic cloves 2 medium onions, chopped 1 package vegetarian chorizo sausages, sliced – Lightlife Smart Sausages, but also like the Upton’s Naturals Chorizo Seitan crumbles. Or meat sausages 6 cups vegetable broth 1 pound fresh kale, washed, stems discarded, chopped or shredded into small pieces 1 can kidney beans 2 large potatoes, cubed ½ box orzo Kosher or sea salt
In a large soup
pot over medium-high heat, add oil and cook garlic and onions until onions are
soft. Add broth, potatoes and beans. Cover and cook until potatoes are soft,
stirring occasionally. Add kale and orzo and simmer 5-10 minutes or until orzo
is cooked. Add more water if needed. Season to taste with salt and pepper. Serve
hot with crusty bread.
(Three more weeks of Summer Share, including this week. This is the last week of the flower share.)
Hey everyone. I’m not going to bore you with my moral dilemas or ethical drivel this week. Just some great pictures and a few updates.
One, potatoes are in the share this week! We were late planting the potatoes this year because of wet fields and yields of new potatoes really suffered, but we did a test harvest of all the mid and late season potatoes on Friday and yields look good. Not quiet as good as last year, but surprisingly good, when I had dramatically lowered my expectations based on the new potato yields. We’ll put some cool ones in the share this week. Adirondack Blue and Red are just that, blue and red. Well, maybe more accurately purple and pink, but they are delicious, beautiful and fun to eat.
Sorry for the late notice on onion cleaning. It wasn’t on my radar, and then when it was I didn’t realize how soon it was. So, thanks to those of you who came, we had a great time and cleaned as many crates as last year. It really helps that the onions are bigger, so it takes less onions to fill a crate. French onion soup is something you should all be thinking about making sometime soon . . . we have a LOT of onions.
Zucchini and cucumbers and tomatoes are on their way out. There will still be some for a few more weeks but there will be limits on how much you can take. Although we love having as much choice as possible, when crops naturally start to slow down, we like to make sure everyone gets a chance to get some of the more popular crops. We will be moving into less of a free-for-all choice scenario for the last few weeks of the summer share.
The carrots are outstanding right now. We are having everyone take a bunch this week. If you haven’t ever tried it, grilling carrots whole and then dipping in dressing or your favorite dip is delicious!! I am very proud of the fall carrots.
Peppers and eggplants are still coming in strong. And corn is back this week! We will be picking the ears just slightly under developed because as soon as they reach full maturity the coyotes start eating them, and they can eat hundreds of ears over night. I tasted an ear this morning and it was so, so close. We will wait until just before CSA tomorrow to let them size up just a little more for Tuesday members.
We hope you enjoy your Week 14 share!
Whats in the share: Carrots Lettuce Corn Potatoes Melon or Spaghetti Squash GreensChoice: Arugula, bok choy, kale, chard, cilantro, dill (1 small, 2 large) Pint Choice: mini sweet peppers, shishito peppers, cherry tomatoes, tomatillos Tomatoes, Cucumber and Zucchini: Mix and match choice (1 pound small, 2 pounds large) Eggplant, Green/Purple Peppers, Fennel, Red and Yellow Onions:Mix and match choice (1 pound small, 2 pounds large)
15 CREATIVE WAYS TO UPGRADE THE CLASSIC STUFFED PEPPER RECIPES
Lots of peppers this week! Luckily they’re super versatile
so you can eat a ton of them in a week and never get bored. I was going to
share a stuffed pepper recipe but then came across this article and each
stuffed pepper recipe sounded more delicious than the last and I couldn’t
decide on just one.
ROASTED (OR GRILLED) BELL PEPPERS
Another favorite way to use peppers is to roast them. You
can either cut them in half and broil them skin side up for 15-20 minutes until
charred or roast them on the grill whole until they’re soft and blackened and
then put them in glass dish covered tightly with plastic wrap until cool enough
to handle and then peel off the skins. The possibilities are endless with
these: frittata, hummus, pasta sauce, pizza, soup, sandwiches.
SAUTEED PEPPERS & ONIONS
Another idea is to sauté the peppers and onions and make
fajitas, or a breakfast hash, serve them over an Italian sausage or burger,
make a sandwich with grilled chicken and some melty cheese.
FROZEN BELL PEPPERS
As a last resort, if you STILL have more peppers than you
think you can use up just slice them into strips and freeze them on a cookie
sheet. Once they’re completely frozen toss them into a freezer bag and you can
use them all winter in soups, stews or sautés.
These look AMAZING. Sauteed swiss chard, pancetta and the sweet-tart hit of balsamic vinegar.
ROASTED TOMATILLO ENCHILADAS
If you’re into cooking Mexican food then you’ve probably
heard of Rick Bayless. This recipe is one of his (so you know it’s going to be
good). I made up batch after batch of these last year with the tomatillos we
got in our share. I like to make a double batch of the sauce and freeze half.
For those of you who don’t follow us on social media, the above photo is of the chipping sparrow that has a nest in our sugar snap peas (which are now 7 feet tall!). We manage to leave her alone, although we do have to pick the peas every two days, we just skip over her section. Hopefully the incubation period is almost over because this planting of peas is about to have it’s last harvest tomorrow. Don’t worry, we won’t take the trellis down before she’s done nesting, and there is another planting of peas, so you’ll still get peas for another week or two.
That’s it for content this week. It was a long day preparing for our first flower share pick up tomorrow, plus starting harvest for Tuesday and finishing planting the 4th planting of sunflowers, and the last plantings of eggplant, peppers and cantaloupe!
In case you missed it, we are trying to be more flexible with pick up this week because of the holiday. Please complete this form and let us know when you plan to pick up your share.
It’s a great one! Enjoy!
What’s in the Share Carrots Sugar Snap Peas Lots of Lettuce Arugula or more lettuce Bok Choy Kale Cucumber Zucchini/kohlrabi/beets mix and match Broccoli Scallions
CRUNCHY BOK CHOY SLAW (Bok Choy, Carrots, Scallions)
If you’ve never tried bok choy raw (and even if you have)
this slaw recipe with an Asian flair is a must try! Bok Choy is a sturdy green
with a lot of crunch that will hold up well even with dressing on it.
This is one of my favorite kale salads. The trick is in
“massaging” the kale – kale can be a bit on the tough/chewy side but this quick
little trick softens it up and the flavor combination of tart lemons, sweet
currants and salty pecorino cheese is amazing. I frequently substitute parmesan
for the pecorino.
Still not sure what to do with your kohlrabi? Roasting it is
another great way to serve it up. Just toss with olive oil and salt and pepper
and roast for 30 minutes and sprinkle with parmesan and parsley.
Now that summer is in full swing I love to have a bunch of
side salads on hand so when the kids finally come in for dinner I can throw
something on the grill and serve it up with whatever salads we have handy. This
is a big favorite in our house.
We’re up in Maine camping this week so I made up a big batch
of these muffins to have on hand for breakfast and snacks. The recipe makes two
loaves of bread but I put the batter into muffin tins and reduce the cooking
time to 25-30 minutes (makes 24 muffins). I also swap out most of the flour for
white-whole wheat flour.
GRILLED BEETS WITH BURRATA AND POPPY SEED VINAIGRETTE
(beets & scallions)
If you’ve never tried burrata cheese you’ve been missing
out. It comes in balls that are mozzarella on the outside with a creamy
filling. It’s amazing – especially on top of grilled beets with a zesty orange
Well, I’m not sure if anyone noticed, but its been raining a lot this spring. Believe it or not I try to hold back when it comes to my complaints about the weather. Weather has a major impact on my life, though, so its hard not to talk about it, especially when we are setting records for number of rainy days in April since 1872!!
Rain helps plants grow, to be sure, and the old adage “April Showers bring May Flowers” definitely rings true. But there is a point when the soil is never allowed to dry at all when things get problematic. Air is actually just as important as water in the soil when it comes to plant health, especially annual vegetables. Oxygen is essential for many of the microorganisms that are actively working on the nutrients in the soil, making them available to plants. In fact, a lack of oxygen can kill off beneficial bacteria and allow anaerobic (thriving without oxygen) bacteria to flourish. You’ll know when your soil, or compost pile is anaerobic because it will start to smell like rotten eggs.
What do we do? At this point, we can’t do much. Our worms are active and the tunnels they leave do allow air to penetrate the soil, but right now we are just waiting for warmth, and wind, and sun. (Which we finally got a healthy dose of today. I swear I could see the tomato seedlings growing . . . )
Despite all this our first spring share is going to be great! We grew it entirely in greenhouses, where we control the moisture so we are starting off on a good foot. It’s the 2nd week that I worry about – but we’ll cross that bridge when we get there. I’ve got a few tricks up my sleeve yet, but nothing as magical as producing food out of thin air.
We are sure you are as excited about fresh greens as we are. First I want to introduce our awesome CSA member, Jess, who is going to be helping me with the recipe portion of the blog this year. Some recipes will still come from me, but Jess has been with us since the beginning, and is always sending me great recipes, so we decided to level up and get her more involved. Here at Upswing Farm we want to empower our customers to feel confident eating the delicious produce we grow, even if it is something you don’t usually eat, or if it feels like more fresh produce than you usually consume (EVERYONE knows you should be eating boatloads of fresh produce – now is your change!). Feel free to ask questions at pick up, or send an email if you are unsure about anything. Don’t worry – there was a time when I didn’t know what arugula and bok choy were too.
A little about Jess: Hi! I’m Jessica Girotti and I live in Holliston with my husband, 2 children, 2 cats and 6 chickens. I work full-time from home as a Freelance Bookkeeper and I love to go camping, read as many books as I can get my hands on and to cook delicious things. We started getting a CSA share through Upswing Farm two years ago because we wanted to eat more locally grown food and were concerned about the pesticides and chemicals used in conventionally grown produce. We have been loving our shares! There is nothing like eating produce fresh from the field and our shares have challenged us to try so many new things and have kept us excited about eating more vegetables. When I first started getting my shares though, I was a bit concerned that I wouldn’t be able to get my family on board with all of the vegetables. This season I’d love to share some of my tips and recipes with you to help you make the most of your share. Even if a recipe doesn’t sound like something your family will go for, it will hopefully give you some ideas on new ways to prepare the items in your share. Happy cooking!
So, what’s in the share:
Spinach: 2 bunches Arugula: 1/3-1/2 pound Head Lettuce: 1-2 butter heads Pea Tendrils: 1/4 pound Micro Greens: 1 container (container is compostable, but in a commercial facility, so it should probably go in the trash, after you re-use it a few times) Radishes: 1 Bunch french breakfast
Here’s Jess’s ideas for what to do with it all!
“I can’t believe it’s FINALLY here! The first spring CSA share is something I look forward to all winter. Worried you won’t be able to use it all up? I’m going to share some tips and tricks for making the most of your CSA share and I’ll give you recipes that will help you make the most of every last bite. I’m a busy working mom and don’t have a ton of extra time on my hands and I’m guessing you don’t either so I’ll do my best to pick recipes that are relatively quick and easy and don’t call for dozens of exotic ingredients that you’ll never use again. Here’s my plan for this week.”
1 head Butterhead Lettuce
The spring share is always chock full of leafy greens and I’ve
definitely been looking forward to highlighting the flavors of the season in a
salad. I’ve adapted a salad from Joshua McFadden’s amazing new cookbook “Six
Seasons: A Way With Vegetables” and you can easily keep adapting to include
your favorite ingredients. It has the most amazing Lemon Cream Dressing, mint
and sunflower seeds. Plus we’re going to use some of the French Breakfast
Radishes on there as well. This salad is packed with the spring flavors you’ve
been craving. (Recipes are at the end). Don’t have time to make the Lemon
Cream? No problem – this salad will still be amazing with a super simple lemon
vinaigrette. Just squeeze a lemon over the top and drizzle with a little olive
oil and a sprinkle of salt and pepper.
If you’re new to Arugula, it is a vibrant leafy green that pairs
well with tangy goat cheese or blue cheese, citrus fruits like lemon, orange or
grapefruit and sweet things like dates or caramelized onions. I’m planning on making
mine into a pesto that I can toss with pasta for a super quick weeknight meal.
If there’s any leftover pesto you can stir it into hummus, schmear it on
sandwiches, toss it into soups or freeze it to use later.
don’t know about you but there’s only SO much salad that I can expect my kids
to consume without a fight. That can get tricky with the spring share but never
fear! There are always plenty of creative non-salad options. I’m going to use
my spinach in a frittata. This recipe should use up what you get in your share
this week perfectly. Got a little more or less? No problem. If it’s close just
toss it in, a little less will still work out fine especially if you increase
the amount of the other veggies. If you have a lot more than you need just
shred the extra up and mix it in with your salad or add it to a sandwich or
These are my favorite! They have a mild, slightly sweet, earthy
flavor and I could eat them right out of the bag (and frequently do). This week
though I’m going to switch it up and try delicious creamy Pea Shoot Soup with
Spring Onions. Can’t find Spring Onions? Scallions will work too.
Microgreens – 2 cups/2 oz.
Packed with flavor and loaded with nutrients Microgreens are such a treat to have! They’re delicious in sandwiches or added to a salad but they also make a great pizza topping. I love making my own pizza and it’s surprisingly easy to throw the dough in the bread machine or Cuisinart but there are many nights when I don’t have time for that. If you’re short on time skip the from-scratch dough and pick up a bag of dough from the supermarket or your favorite pizza shop or, faster still, just use pre-baked crusts or Naan bread. Wegman’s sells them in perfect sizes for individual pizzas and in the summer we through them right on the grill instead of heating up the oven. This pizza sounds amazing with ricotta cheese, pistachios and bacon. I might add a drizzle of balsamic vinegar or honey over the top too.
Radishes – 1 bunch
These beautiful oblong radishes are deliciously crispy and
milder than a traditional radish. I’ll use some in my salad but I’m definitely
saving the rest for these scrumptious little breakfast toasts. I love savory
breakfasts and this one screams spring with the radishes, fresh dill and a
squeeze of lemon.
Butterhead Lettuce with Lemon Cream, Radish & Mint
1 head heads Butterhead Lettuce
½ bunch of radishes, scrubbed, trimmed and thinly sliced
1 small handful fresh mint leaves
1/3 cup Lemon Cream (recipe below)
Kosher salt and freshly ground black pepper
2 Tbsp salted sunflower seeds
Lemon Cream –
makes ¾ cup
4 garlic cloves, smashed & peeled
½ cup heavy cream
Kosher salt and freshly ground black pepper
½ tsp grated lemon zest
2 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil
Combine garlic and cream in a bowl and let sit for one hour.
Strain out the garlic, season with salad and pepper and add the lemon zest.
Whip by hand or with a mixer until it starts to thicken and then add the lemon
juice and olive oil. Keep whipping until light and airy. It won’t be thick like
whipped cream but it will have a nice creamy texture. Taste and adjust
seasonings. Best if used in one day so scale the recipe down if you don’t think
you’ll finish it.
It’s the first winter CSA pick up this weekend! And it’s going to be a cold one! We are very proud of this share. We’ve got bunched hakurei turnips, mini-bib lettuce and spinach from the low tunnels that we picked today. Plus pea tendrils and micro-greens from the big greenhouse and kale and leeks from the field. Plus lots of delicious storage crops.
I get a little overly excited about season extension. In reality, selling vegetables at either end of the season and especially in winter is more expensive and more work. I need supplies like row cover, hoops, low tunnels and then we have to put it all on and take it off! Or, we have to pick it, and instead of bringing it to the CSA stand and having it disappear right away with happy customers, it has to be stored and monitored, and taken out of storage, and sorted.
Sometimes I wonder if I should just up the summer shares and get another job November-March. But who hires for that time-frame anyway? And let’s face it, I’m only happy when I’m in charge. Plus, one of the reasons I got into agriculture was because I wanted be a part of the solution to the waste and suffering caused by our current commercial food system, and I think addressing local food in the off-season a tricky and interesting part of the problem.
Oh, and did I mention only really cool people are willing to get a 25+ lb box of vegetables once a month in winter? And I like to make veggies available for them.
Thanks for joining our winter share. I might gripe a little, but really, I love that I get to do farm work all year round. Even when my fingers are cold and I’m covered in mud. We are glad you want to try year-round, local eating and we hope to help a little along the way. I’ll post blogs with each share (like this one) with a little update from the farm, some pics, and then information about the produce and recipes.
That’s enough talk, I’ve got to get this email out – it was a long day harvesting, washing and sorting veggies for the share tomorrow.
What’s in the share:
3# carrots 6# butternut/carnival squash mix and match 4# sweet potatoes 2# onions, red and yellow mix and match 1/2# mini lettuce heads 1 bag pea tendrils or micro greens (great for salad or to top a soup, stew, or on a sandwich) 1/2# spinach 1 bunch hakurei turnips (very sweet, can be eaten raw in salad like radish, or sauteed or roasted or steamed. Don’t forget to eat the greens!! They are tender and super healthy) 1# leeks and beets mix and match 1/2# kale 1# fingerlings (this variety is called papa cacho, its a long, funny heirloom that tastes great!) 1 pint of garlic/shallots mixed
I hope this gives you some good ideas. I LOVE when CSA members share recipes that they love. It makes my job easier and it’s just fun to hear what you are enjoying. Please send me an email or reply to the blog if you’ve got a recipe you think others would love.
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: firstname.lastname@example.org.
Bok Choy Smoothie
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:
Micro Cilantro (in a pack like micro basil)
Rosa di Milano Heirloom Onions
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.
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!