WHAT A SPRING!
Here we are — we've reached the final week of this year's Spring CSA and we are heading into the main harvest season next week with a whole lot of good stuff coming up, thanks to manageable Spring rainfall and some hard work on the part of Kim, Joshan, Jade, Gillian, Luis, and James. Mark and I are supremely grateful for all of the support that you, our partners in growing, give to this farm. To our CSA members, our super crew, our market shoppers, our fellow farmer friends, our families and friends--thank you for your patience, your pride and your effort in helping us bring another harvest season into fruition. It is going to be one delicious Summer!
That being said, there's a deadline quickly approaching — we need folks to sign up for their Summer Shares before the morning of Monday, May 28th so that we can plan our harvests accordingly. Quite a few folks have already reserved their shares (BIG thanks--you help me sleep soundly at night!)
Also, please note that with the exception of our Saturday Farmers Markets in Puyallup and Seattle (we're there!), the farm is closed over Memorial Day weekend. Summer hours at the farmstand will begin June 1st!
I hope you enjoy the Spinach and Cilantro that Kim is harvesting for you all this week, not to mention some dreamy teenage lettuce heads from our friends at Four Elements Farm. Salad days are here again!
The Summer CSA begins in just 14 days! You may register for your share at anytime on our website. You no longer need a special login to sign up--you just have to know whether you plan to order and pay online or whether you'd prefer to sign up and pay by check or other method at the farmstand. Your payment will be due by the first week of the season; however, payments received prior to the start of the CSA season are greatly appreciated.
IN THE CSA SHARES THIS WEEK:
- Pinata Apples
EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK Rosemary (some in flower), Blooming Chives, Oregano, Thyme, Sorrel, Mint, Lovage, Nettles and Green Rhubarb! While we wait for the newer plantings of Red Rhubarb to establish, we invite our share members to pick a few stalks of the Green Rhubarb. It tastes the same as the red but with more narrow stalks and only a slight blush of pink. Over the years, I've learned from a few of you that Blueberry Rhubarb (aka, Bluebarb) makes an absolutely delicious flavor combination. I'm also becoming a fan of using this classic dessert vegetable in savory ways--from a crisp and tart addition to salads or to add a sweet and sour flavor to roasted chicken. Kim even uses Rhubarb to fake a tamarind-like sourness in soup from time to time.
HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand
- Salad Mix (limited)
- Green Garlic
WILD HARE TOMATO PLANTS (LAST CALL!):
Yellow Pear, Sungold Cherry, Peacevine Red Cherry & Chocolate Cherry
Juliet Plum, & Striped Roman, Pink Berkeley Tie Dye, Persimmon, Green Zebra, Black Prince, Ananas Noire, Rose de Berne, Brandywine.
FROM BEYOND THE FARM:
- WA Organic Pinata, Cameo, Pink Lady, Honeycrisp, Fuji, & Gala
- Organic Fruit: Heirloom Navel Oranges, Red Grapefruit, Pixie Mandarins, Mangos, Bananas, Limes, & Lemons.
- Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
- Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
- Jody's Honey!
SEASONAL RECIPES & TIPS
SPRING LETTUCE SALAD WITH ROASTED ASPARAGUS
Food & Wine
1 pound medium asparagus
1/3 cup plus 1 tablespoon extra-virgin olive oil
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
10 ounces mixed spring lettuces
One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler
5 INGREDIENT CILANTRO VINAIGRETTE
Pinch of Yum
1 huge bunch of fresh cilantro (2 cups packed)
1/2 cup olive oil
2 tablespoons white vinegar
1 clove garlic
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 to 1/2 cup water, if needed
CONTINUE TO RECIPE
SPINACH SALAD WITH LEMON & MINT
Nigella Lawson, NYT Food
⅓ cup fresh mint leaves, finely sliced, more for garnish
1 ½ teaspoons kosher salt
Freshly ground black pepper
8 ounces baby spinach leaves
3 tablespoons extra virgin olive oil
CONTINUE TO RECIPE
BAKED ASPARAGUS SPINACH RISOTTO
1 tablespoon olive oil
1 cup chopped onion
1 cup arborio rice
4 ounces fresh spinach leaves
3 cups chicken stock
1 dash salt
1 dash nutmeg
1⁄2 cup freshly grated parmesan cheese
1 1⁄2 cups asparagus, sliced into 1-inch pieces