Welcome to the first week of the CSA program! We are very excited to finally start the season. The first week of harvest is a highly anticipated time around the farm. We have been working for months planting, weeding & tending to fields of vegetables and now is when we get to see the payoff from all our hard work.
Food is why we started farming, we have a deep respect for the food we eat, how it is grown & where it comes from. Over the years we have come realize that it wasn't just the food that we loved so much about farming but being able to share the food we grow with others; this is really what we enjoy the most. We look forward to sharing the season with you!
In this weeks box you'll find:
- Red or Green Kale - First cut the center rib from the leaf then chop. Lightly simmer kale until it is tender. Serve with diced scapes or green garlic and drizzled in olive oil and a tiny bit of balsamic vinegar.
- Salad mix
- Hakurei Turnips - we also call these salad turnips. More mild & sweeter than a regular turnip. Try them raw, chopped in a salad or lightly sautéed in butter.
- Red & Green Bibb lettuce - sweet and tender
- Green garlic - Also called garlic scallions, this is baby garlic before the cloves are fully formed and the papery skin has developed. Use it like you would regular garlic.
- Garlic Scapes (pictured here) - These are a true spring treat! Immature garlic flowers, the whole thing is edible. The lower part tends to be more tender and we like it in salad in place of scallions. It is also delicious sautéed with vegetables.
- French Breakfast Radishes - A little sweeter and more mild than a regular radish. Tasty on their own or in a salad or chopped finely and mixed with soft butter as a spread for bread.
- Spinach - Steam sauté or boil - throw into just about anything!
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