Share Notes Feb 6, 2025

This week we launched registration for our **Summer** CSA season. We can’t wait for the dream of cucumbers and tomatoes to be here in a few short months.

Our **Spring** CSA registration is also 80% full, and you log into your member account to see if you’ve already signed up.  If you haven’t we’ve got a wee bit of room left for you! You can use the Season to Season drop down menu to see if you’ve already registered, or you’ll notice the box on the right that says “You don’t have a subscription. Click to Join”

Spring season delivers April through June. You can join Spring season here.

Summer season delivers late June into August. You can join Summer season here.

Here’s your vegetable line-up from this week’s big, beautiful harvest:

• Carrots –  For all the shares! Mixed bunches for all.
• Broccoli – Just as I hoped, these plants recovered and sent up a TON of florets! Hopefully they can do it again in a couple more weeks. We’re loving this great broccoli year we’re experiencing.
• Arugula – for the Large shares only. Peppery and delicious. There is a good bit of frost damage on this crop so you will need to sort it well for damage. We did a LOT of sorting, but there’s a little more to go to have a perfect bowl.
• Radish –  tiny Red Globe for Large shares, and French Breakfast radishes for the Regular shares. Enjoy them atop a salad or dip slices in melted butter.
• Cabbage – Medium cabbages for the Large shares, and a handful of super petite side-shoot cabbages for the regular shares.  Make a delicious crunchy slaw! Toss in your radishes, salad turnips, and broccoli stems!
• Turnips – Large shares received Purple Top turnips, a traditional southern cooking turnips, great roasted, mashed, or sauteed. Regular shares received our white Hakurei salad turnips. These are a Japanese salad turnip and they are eaten raw. We love to just chomp right in, but they’re great sliced with lemon and salt. Turnips are high in vitamins, particularly vitamin C, so eat those veggies!
• Beets – For everyone. Bulls Blood for the regular shares, Chioggia for the Large shares. Beets are excellent roasted. Scrub them up really well, drizzle with oil and wrap in foil, and roast in a hot oven, 400 degrees, until fork tender. Then scrape off the loosened peel using the edge of a spoon or butter knife.  Toss with butter, or a yummy orange and maple glaze you can whip up on the stovetop while they’re cooking. We also have a lovely beet and walnut hummus we love to make when beets are fresh. It turns a gorgeous magenta color and is scrumptious. We make it a few times a year and gorge ourselves, it’s so delicious.
• Kale – A mixed bag of Collard, Red Russian kale, and Lacinato kale. Chop and braise these tasty greens.  Harvest Note: These plants sustained a lot of frost damage from when it dipped into the low teens 2 weeks ago. We discarded probably 80% of the leaves on the plants and set the very best stuff to you, but a few of your leaves may have a light dappling of frost burned tissue, or singed tips, just pinch off anything brown and enjoy the rest!
• Sweet potatoes – These were grown by our neighbor and friend Tony Phillips, just a couple of miles down the road from the farm. He’s a great grower and turns a  quality crop each year, and while he isn’t organic, he doesn’t spray anything on the potatoes (like sprouting inhibitors: known endocrine disruptors).

Veggie Storage tips:

• Everything wants to be washed well before cooking, but keep the dirt on till then, to prevent faster spoilage.
• Everything but the sweet potatoes wants to be stored in your fridge. Seal all your leafy greens up in a bag or container to retain moisture for longest storage life.
• Roots will store best when severed from their tops, and stored separately (remember the tops are edible, too!)

We’d love to hear stories and recipes of your culinary adventures this week. Tag us on Instagram or Facebook, showing us how you’ve used your CSA share.

Your farmers, Jess & Justin

Regular Share

Regular Share top row left to right: French Breakfast radishes, mini cabbages, bagged mixed brassicas kale & collard, broccoli. 2nd row: hakurei turnips, bulls blood beets, mixed carrots, Bottom: sweet potatoes

Large Share

Large shares: (note some little toes just above the wooden platform, there ready to help me) Cabbage, bagged arugula, bagged mixed brassicas kale & collard, broccoli. 2nd row: red radishes, purple top turnips, chioggia beets, mixed carrots, Bottom: sweet potatoes