The peas are taking hold an setting on blooms, the lettuce is putting on size, the guys are getting cherry tomatoes in the ground, Kim is harvesting fresh greens so we can flip greenhouses for hot crops soon and the chickens are living a lush orchardside life and laying lovely eggs. These little vignettes are only a few among many that tell the story of what it means to grow food here and now. The more sinister scenes would be told from the perspective of the villainous crow who is responsible for uprooting, I kid you not, thousands of kale plants from the field last week in its vile quest for grubs. The crew is diligently re-planting and re-seeding, but we're royally ticked off to say the least.
We're harvesting for Spring Garlic and Greens this week, but we're already planting for Summer and well beyond. BIG thanks to those of you who have signed up for your Summer Shares already, and a gentle nudge to those of you who are meaning to sign up but haven't just yet--it istime! We're only two weeks from the start of the Summer CSA, and we'd love to know who we're counting on, and more importantly, who is counting on us. Remember that with Summer, you can opt for a weekend pickup instead of the Tues/Weds roster if that better suits your routine. Let me or Jade know if you'd like to make the switch when you're at the farmstand this week. In the meantime, stay cool, grill some Green Garlic and Asparagus, pick a little Mint for your refreshment and savor our last little bit of Spring.
Best,
Katie
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:
- Green Garlic
- Asparagus
- Radishes
- Choice of Arugula/Bok Choy & Chard
- Carrots
- Frozen Blueberries
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
HARE-RAISED PRODUCE:
- Salad Mix (limited)
- Green Garlic
- Celeriac
- Arugula
- Bok Choy
- Herbs
- Eggs
WILD HARE TOMATO PLANTS (as of today's date):
Yellow Pear, Sungold Cherry, Peacevine Red Cherry & Chocolate Cherry
Juliet Plum, San Marzano & Striped Roman
Persimmon, Green Zebra, Black Prince, Ananas Noire, Rose de Berne, Brandywine, Cosmonaut Volkov & Striped German.....While supplies last, of course!
Zinnias, Lettuce, Purple Tomatillos & Ground Cherries this week too!
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-Y SWISS CHARD RECIPES - Love & Lemons
FRENCH MARKET RADISH-TOP PASTA
Clotilde Dusoulier for Serious Eats
Leaves from 2 bunches of radishes, turnips, or beets (about 10 ounces (280 g))
8 ounces (225 g) dried short pasta, such as fusilli or orecchiette
Olive oil for cooking
3 medium (150 g) shallots, finely diced
2 garlic cloves, minced
Freshly grated nutmeg
Fine sea salt
Extra-virgin olive oil
Freshly ground black pepper
Aged Parmesan or pecorino cheese, shaved with a vegetable peeler
12 walnut halves, toasted and roughly chopped
BUTTER DIPPED RADISHES
Bon Appetit
32 baby radishes, green tops intact
1 pound butter, room temperature
2 1/2 tablespoons fleur de sel
CONTINUE TO RECIPE
GRILLED GREEN GARLIC
8.ate@eight
1-2 bunches spring garlic
olive oil
salt & pepper
CONTINUE TO RECIPE
RADISH & ARUGULA SALAD WITH PECORINO AND LEMON
Food 52
2 tablespoons finely grated plus 3 tablespoons coarsely grated Pecorino
2 tablespoons lemon juice
Kosher or sea salt
Coarsely ground black pepper (optional)
1/4 cup olive oil
1 small bunch radishes, trimmed and scrubbed
4 cups tightly packed wild arugula, rinsed and thoroughly dried
CONTINUE TO RECIPE
