Share Notes April 10th, 2025

We’re past the last frost date for our region! Hooray!  We made it!

We’ve got a nice final harvest for our Winter CSA members today before we roll into the Spring harvests.

April and May are the busiest weeks of the whole year on the farm, as we will now be harvesting 3 days a week, off-farm delivering or attending markets 2 days a week, and using the rest of every daylight hour to prep garden beds and plant crops for summer.

We’ve **nearly** got a full crew to help with all the work. If you have anyone in mind who would enjoy a part-time role harvesting/delivering crops about 20 hours a week, send them our way!

Here’s your vegetable line-up for this week’s beautiful harvest:

• Spinach – small bags of petite spinach, grown in the soil in our little greenhouse.
• Leaf Lettuce – bags of tender baby leaf lettuce, perfect for spring salads.
• Arugula – peppery, delicious arugula! My favorite cool season salad green. Pair with seasonal strawberries, toasted pecans, a little red onion, perhaps. Just keep it simple to enjoy the fantastic flavor here. If you find the flavor to be too much for you, mix it with leaf lettuce and spinach to “dilute”.
• Spring onions – just a taste of what’s growing for summer! Use the whole thing, green white, purple.
• Radishes – These baby roots are crunchy and sweet, and the tops are edible, too! Wonderful sauteed.
• Baby beets/thinnings – Beets like to have a lot of room, so we plant, then come back around now to take out roughly every other baby beet, or tender shoot to give them room to spread.  This not only will give us a much larger and better yield of beets in another 3 or 4 weeks, but also gives us a delicious mini-crop now! Beet greens are nearly identical to swiss chard, and are closely related to spinach. They’ve got a mild, sweet, minerally flavor, are high in iron and, and also have a higher oxalic acid content, which means it’s preferable to cook them vs. eating them raw
• 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

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Regular Share – top row left to right: leaf lettuce, arugula, spinach, 2nd row:  beet greens, red radishes, spring onions, Bottom: sweet potatoes

Large Share

Large shares – top row left to right: leaf lettuce, arugula, spinach, 2nd row:  beet greens, red radishes, spring onions, Bottom: sweet potatoes