Share Notes 3-7-19
CSA Share Notes:
Welcome to another bountiful week of winter! We’re still combatting the aphid problem in the greenhouse, so look out for a few of those to be clinging to your crops in the brassica family (kale, collard, and especially the pac choi). Just rinse them under cold water while gently rubbing the aphids off the leaves with your fingers. We’re ripping most of these crops out of the greenhouse and replanting it in carrots, beets, lettuce, and spinach (all things that aphids do NOT prefer!) as we gear up for the Spring CSA in just about 5-7 weeks.
Another bit of sad news, the ~17 degree temperatures we had on our farm this week took out the broccoli, so no more florets for you guys! Luckily the brussels sprouts were strong enough to withstand the cold and we harvested beautiful sprouts for you guys yesterday.
Some GREAT news: the carrots and beets are doing really well and we should have nice bunches ready for you in your next box.
One quick final announcement: the next share in 2-3 weeks will be your last one, wrapping up the Winter CSA season. If you want to receive shares in the spring, don’t forget to sign up! Your shares do not automatically roll over, you have to opt-in. You can sign up right here.
Here’s this week’s Vegetable line-up.
- Dandelion Greens—These young greens are super tender and are really low in bitterness right now. This week try them in a wilted lettuce recipe with a hot dressing. So yummy.
- Brussel Sprouts—These sweet little guys are so delicious right now. Roast them or saute them in butter with sesame seeds and pumpkin seeds.
- Collard— Small shares received this southern green. Use it as a kale substitute or braise it with bacon, onion, and garlic.
- Kale—Large shares received winterbor kale.
- Mixed lettuce—This crop is still sweet and delicious!
- Spinach—If you’re needing a break from salads, spinach is a great addition to pasta, scrambled eggs or frittatas, or chopped fine and added to all sorts of dishes to boost nutrition like mashed potatoes or mac and cheese.
- Pac Choi—(same thing as bok choy) Have you made up a dish of yellow Thai curry yet?. If you haven’t ever made it, it’s not difficult and is so tasty. This recipe is a favorite. Grab a jar of lemongrass paste from World Market and substitute serrano pepper for the thai pepper. Add your chopped up pac choi for the final 3-5 min. of cooking time, just long enough to wilt the greens.
- Carrots—We’re so excited to have early spring carrots ready! This is what our deep greenhouse beds were made for. We’re getting nice, long, super sweet carrots and we can’t get enough of them. Enjoy. The tops are nutritious to add to a simmering pot of home made chicken stock.
Veggie Storage tips:
Sever roots from their tops to keep them from getting rubbery. Everything you’ve received this week wants to be stored cold in the fridge sealed up in a bag. Everything will need a gentle washing before cooking, but leave the dirt on until you’re ready to use them to prevent spoilage.
We’d love to hear stories and recipes of your culinary adventures this week. Send us a note or post a comment of how you’ve used your CSA share.
Jess & Justin