Yes! The CSA season is finally here! We had a very nice winter of snuggling babies and playing with toddlers and a productive spring getting things in the ground. Now, for us anyway, the fun begins. The first box is bursting, which we give credit to our hoop houses, gutsy planting schedule, and good weather. We’ve never grown such big beautiful broccoli and we still can’t believe we have zucchini the first week of June! Needless to say, we think this is going to be a really good year.
We have a fabulous crew of people working hard to make the CSA boxes come together. Tenzin and I (Stacey) still do the majority of the work on the farm but this year we have part-time help from, the very talented, Hava Blair. We love her and hope she stays forever! Also, our worker shares (will work for food) have gone above and beyond our expectations. They make Tuesdays at the farm so much fun and keep Tenzin and me from getting too weird out here! We are also eternally grateful to our three armed, eyes in the back of her head, arts and crafts superhero babysitter. We are so lucky.
Thank you for supporting our family and our farm. For those of you who are back for another year, we are excited to add many new veggies to the box that we hope you like. To all of our new additions, we hope you enjoy the experience, learn something new, and make a few friends.
Announcements:
-Please join us for our Spring Potluck this Sunday at 4pm! Get to know the farm, your farmers, and the other CSA members!
We’ll have some beer and lemonade available. If you’d like anything else to drink you are welcome to bring whatever you’d like.
In your box this week…
Head Lettuce
Broccoli
Cilantro
Spring Turnips
Spring Beets
Bok Choy
Maple Syrup!
Zucchini
Flowering Chives
Weekly Serving Suggestions:
Head Lettuce- mild and crunchy. Red or Green, either are great chopped for salads, or whole leaves piled on a cold sandwich or a hot burger, try using them to wrap chicken/tuna/egg salad in (instead of a tortilla). Store these in a plastic bag in the crisper drawer of the fridge. Use right away, fresher is better!
Broccoli – This is some early-season, fresh, sweet, crunchy broccoli (yes we are proud). Use in any broccoli recipe, but I recommend eating it in a raw/marinated salad, or just lightly steamed. Please don’t bury this one in a casserole! I like to chop the florets off and steam them for just a couple of minutes in a covered pot with a little salted water in the bottom. Pour the water off then grate some parmesan or cheddar cheese on top and serve immediately. Try butter instead of cheese or just a squirt of lemon juice and a dash more salt. The stems of broccoli are delicious too (split it down the middle and chop into half or quarter rounds and toss in just ahead of the florets, or peel the outer part off and eat raw as a special “Chefs snack” while cooking.
Cilantro – This is the fresh herb of choice for almost all Mexican dishes. Peruvian recipes also make wonderful use of cilantro. It can be overwhelming and even off-putting to some. But, this fresh early cilantro is as good as it will get for anyone who loves it. Chop it coarsely and mix with some salt in a small dish then everyone at the table can add as much or as little as they like. Use this to top potato dishes, in potato salad, on eggs, in chicken or creamy soups. (almost anywhere, but try to avoid cooking it for very long as the flavor changes significantly.) If you want to store it I recommend a quick pesto to preserve that fresh flavor. Puree it with olive oil salt and lemon then freeze in a bag for later use. Otherwise, store in a plastic bag in the fridge and use it soon.
Spring Turnips – these are a special variety of turnip called Haikuri. Forget anything you know about any other kind of turnip, these are not the same! Super sweet and mild and crunchy, these turnips are best eaten fresh slice on a salad, wedges as a side/snack, or just rinse and eat (our daughters’ favorite) The bulbs are the magical part, but the greens are good too. I like to chop them and throw them in scrambled eggs or quiche, I’ve heard they are good in juice and smoothies as well. Separate the bulbs from the greens and store them in a plastic bag in the crisper if not eating right away.
Spring Beets – sweet and tender. Beets have a lot of proponents and opponents, but these beets are the right ones for slicing/shredding on a salad (if that’s your thing). I like to chop them into wedges and roast them, personally. I just coat them with olive oil salt and pepper and roast or grill until the outside is lightly caramelized, then dress with a dash of lemon juice. Beet Greens are great too. A well renown superfood, beet greens are virtually identical to swiss chard, and can be used in any chard recipe. I like them sautéed in egg dishes. They can also be blanched and chopped and frozen for wintertime use, when hearty greens really shine in soups and stews. Separate the greens from the beets and store in a bag in the fridge until ready to use. Beets are also great to juice.
Bok Choy – I fell in love with bok choy last fall with one simple recipe. Rinse and dry, then quarter lengthwise and rub with olive oil salt and pepper. Toss these on the grill over low heat or under the broiler until the edges of the leaves are turning crisp. These are also good chopped coarsely into a salad or stirfry (stems, leaves and all) or chopped more finely for a nice crunch in a potato/egg/chicken/tuna type salad or slaw (use in place of celery). Store in a bag in the crisper drawer, use soon.
Maple Syrup – well maple syrup is delicious, but it’s not just for pancakes. Try some in your morning coffee, or use it to glaze your favorite meats and veggies. 2 parts maple syrup to 1 part mustard makes a lovely glaze for pork, chicken, salmon, roasted potato wedges, carrots and more. Maple syrup is loaded with vitamins and minerals. It is an excellent source Magnesium and culinary compliments. Store anywhere out of direct sunlight with the top on tight. Ours never last this long once opened, but if a light mold forms on top, just skim it off and use as usual.
Zucchini – these are young and tender and there are many more coming! Chop and sautee ahead of eggs or slice lengthwise and grill/broil coated in oil, salt and pepper. Also great marinated in olive oil, balsamic vinegar, soy sauce, salt and pepper. Coat the slices/wedges and cover for several hours in the fridge, then serve as a snack or side. Store in the fridge until ready to use.
Flowering Chives- so pretty! Set these in a small vase on the table for an edible centerpiece come garnish. The flowers are edible (probably the best part). They make an excellent garnish, chopped or whole. Chop finely and sprinkle on soup or stir a whole bunch into sour cream or yogurt for a great veggie/chip dip. Great in any potato dish. Store in a glass with water to flaunt the flowers.
Recipe of the week…
CSA Box Stir-Fry:
– Chop: Bock choy across the stems and leaves, zucchini and broccoli stems into thin half-moons (bite-size the florets too, if desired)
– Sautee with cooking oil (I like sesame for this) for 4-5 mins over med-high heat until veggies are bright and still a little crunchy.
– Meanwhile: chop turnip greens, and chive stalks, add for the last minute or two over heat, just to wilt.
– Add a dash of salt and thinly sliced spring turnips after removing from heat
– Dress with a mixture of sesame oil, soy sauce, rice vinegar, and fresh grated ginger (2 parts oil to 1 part each of the rest) and fresh chopped cilantro to taste
– Garnish with chopped Chive flowers
– Enjoy over rice, noodles, chicken, fish, or boiled potatoes/cauliflower
*Almost any veggie or mushroom or meat can be added to the mix. Sautee mushrooms or carrots for a few minutes ahead of time, then add the rest.