Share Notes May 20 & 22, 2021
CSA Share Notes:
The rain really slowed us down this week, but we got the harvest done! We got as much out of the field as we could on Tuesday, starting a little earlier than usual, trying to hurry before conditions became dangerous on Tuesday afternoon. Plus Justin, our fastest, most efficient harvester is out of town for the week, so there were fewer of us working as fast as possible to get the job done. (Justin is getting himself a much needed vacation paddling down the Rio Grande in West Texas. Hoping he comes home with some nice desert landscape pics). So needless to say it’s been a very busy and intense week! And with the downpour and the rushing of it all, some of your bunches may look less pretty and tidy than typical, and some of your greens will definitely be a little dirtier than usual from all the rain splatter.
We could have quite a lot of rain the next week or so. We have great, well-draining soil, gently sloped and raised growing beds to help water leave the gardens without much soil-lost to erosion, and we’ve worked hard to build so, so much organic matter into the soil which helps it adapt to both wet and dry conditions. We’ve done just about all that can be done to help our garden withstand extreme weather events. And weeks like this remind us that there are still only so many variables we can control in farming. We now wait it out and see how the garden fares. Thanks to you all for coming along for the ride with us.
Here’s this week’s vegetable line up:
- Radishes— Daikon. These long, spicy, tapered roots are so delicious. They’re great cooked into an Asian stir fry, or used in a kimchee, or shaved or sliced thin for a great crunchy kick on a burger or sandwich.
- Frisee Endive—Everyone gets to try this super unique and delicious European green this week. It’s the super frizzy looking head of greens with a pale center. You can use it like lettuce, and here are some specific recommendations we like.
- Kale—Regular shares received our beautiful, dark green Lacinato kale- deep green with crinkly leaves, this variety is great for kale chips, soups, and sautees. Large shares and Mini shares received our Red Russian. This tender crop is so tasty and mild. It has become my favorite.
- Swiss Chard—For the Large shares. This beet relative tastes very mild like spinach (to which it’s also related). Have you ever made massaged-greens? This veggie is a great one for it. Just use the technique here and add a bit of diced strawberry or blueberry, both of which are in season at the grocery store. Alternately, it’s wonderful braised with lots of onion and garlic.
- Snow peas—We have enough for all the regular and the mini shares this time! Add to a stir fry, dip in hummus, or just eat!
- Onions—Just a few of our super fresh onions. You can also eat the greens!
- Asian Spring Mix— This mix is packed with flavor, as well as lots of different pretty textures and colors. It’s great for braising or eating fresh with other greens in a salad but be prepared, it packs a little bit of a kick!
- Lettuce— 3 varieties for the large, 2 for the regular, and one for the mini.
- Turnips—Purple Top for all. Did you know this fairly standard-seeming variety is actually a historic southern heirloom crop? It’s really an excellent turnip. This is the driest of all varieties so it performs best in veggie purees (prepared like mashed potatoes) of all the types. This one also roasts wonderfully. Remember the southern preparation tips: 2 chopped strips of bacon, 1 small onion, a few cloves of garlic all sauteed, then add the diced roots till just starting to soften, then add a half cup or so of chicken stock and toss in the chopped clean greens to wilt till desired tenderness. Red pepper flakes are a great added touch.
Veggie Storage tips:
Everything you get this week will keep longest stored in the fridge sealed up in produce bags. All root crops should be severed from their tops to keep the roots from getting rubbery, and the greens stored separately, sealed up to stay fresh. Everything will need a thorough 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.
Your farmers, Jess & Justin
Regular Share top left to right: Lacinato kale, 2 types of lettuce, Asian Spring Mix, (2nd row) Frisee Endive, daikon radishe above onions, snow peas, and Purple Top Turnips.
Large Share top left to right: Red Russian kale, 3 types of lettuce, Asian Spring Mix, Swiss chard, (2nd row) Frisee Endive, daikon radishes above onions, Purple Top Turnips.
Mini share: Red Russian kale, lettuce, Frisee Endive, snow peas, (2nd row) daikon radish, Purple Top Turnips.