2014 Spring Share #7
Our spring potluck picnic last weekend was so great! A big thank you to everyone who came and hung out with us in the garden this weekend and enjoyed learning about and experiencing Red Moon Farm. Also, we were extremely well-fed. You guys are seriously amazing cooks! Please email me your recipes, as I would love to post some of them here for others to try!
Share notes:
- Beets—Finally! You’re receiving a mixed bunch to include a few Chioggia beets (red and white centers) and some Red Ace or Zeppo varieties (solid red centers). These beets are a triumph of will, y’all. After 3 plantings were frosted, pounded by rain, washed away, or in some other manner destroyed, we FINALLY had successful germination on the fourth planting-which is why you’re just now receiving beets at the end of the season. And boy are they worth the wait! We are so pleased with these beets. Enjoy them.
- Carrots—A mixed bunch of slender young carrots ranging in color from white to yellow to orange to red! Let us know which you like best.
- Cabbage—The conical Early Jersey Wakefield. These cabbages are such a fun shape, though they taste just the same as a standard green cabbage.
- Broccoli— for the Small shares. If you haven’t yet tried our roasted broccoli salad, you’ve just gotta!
- Cauliflower— for the Large shares. Watch the blog for a coming cauliflower recipe. We baked a lovely cauliflower and caramelized onion tart for the potluck this weekend that I’d like to share with you. So tasty!
- Lettuce—Skyphos. A tender textured lettuce in the style of a Boston or butter variety. This type of lettuce would be wonderful for lettuce wraps.
- Radishes—French breakfast. These slender radishes with pink tips are my favorite variety. I like them sliced 1/4 inch thick and placed on top of a sliced baguette that has been spread with mashed avocado. Sprinkle on a dash of sea salt. This has been my spring lunch many times this year! The radish greens are really lovely this week which makes this a great chance to try radish green pesto made with Parmesan and walnuts.
- Spring mix—We were able to glean the last bit of our pretty mixed Asian greens before we let the flea beetles and harlequin bugs finish them off. We gave everyone a very generous portion as this will likely be the final week of the mixed greens. We will soon till them under to break down into the soil.
The Summer season is nearly upon us! We still have room for a handful of members, so if you’re considering joining us, now’s the time. If you have enjoyed your Spring CSA share, please tell your friends. We’d love to grow!
Let us know what fun ways you’re using your produce. Drop us a note to let us know what culinary adventures you’re taking! And don’t forget to head on over to the Kitchen blog to see what we’re cookin’ up.
Jessica & Justin
Large 
Large share: Spring Mix, cauliflower, mixed beets, Early Jersey Wakefield cabbage, French Breakfast radishes, mixed carrots, red Skyphos lettuce.
Small
Small share: Mixed carrots, red Skyphos lettuce, Early Jersey Wakefield cabbage, French Breakfast radishes, broccoli, spring mix, and mixed beets.
Is there any way to use the carrot greens?
Yes! You can get a great flavor from them in a soup, or use them like you would parsley in a cold bean or tabouleh salad! I’ve even seen people use them to make a really flavorful pesto.
Not timely, but it soon will be (I just read the remarks): We like to use young carrot greens with mixed salad greens. They give the arugula, mustards and such a great little punch.