Hey folks! Welcome to week 3 of your CSA! We hope you enjoyed last weeks box. I know I did. We always like to try to eat on a weekly box as well, just so we know exactly what you all are getting! This week includes a very fun box. We have some new stars of the show. My personal favorites too. Can’t wait for you to try them!
The rain has finally stopped! We are so happy about this break and happy for some good sunshine. Mud holes are drying out, and we may be able to get out in the field and get some planting done! All the plants are enjoying some good sunshine, and we will expect to see a big jump in growth this week. By the end of the week, we will more than likely be irrigating!
We tore down the high tunnel last week. Yesterday and today we have had a crew out here steadily putting up poles and hoops for a new one! Woo Hoo! We are ready to be back in business.
Poor Van was up until 3 am in the morning packing for an order to head out to New Orleans. With that being said, we are looking for a part time worker, with farm and plant experience! If you know anyone, please tell them to contact us at email@example.com. Maybe you know someone going to college for horticulture or agriculture that is off for the summer?? Maybe someone who just moved into town from out of state and has learned all about sustainable agriculture and farming?? (That is my personal experience!) Send them our way!
We hope you have a wonderful week and hope you all had a wonderful weekend. Here are the contents of this week’s box:
Kale- A curly or Lacinato variety
Lettuce- Red Bibb variety
Mustard Greens- Curly leaves, but much more tender leaves than the curly kale. Brighter green leaves as well. Spicy mustard flavor, one of my favorite greens to cook down.
Peas- Sugar snap peas. I personally like to shell and eat the pea only, the shell seems a little tough to me. The peas are so sweet and taste like candy! Try the Spring Greens Risotto recipe below!
Fennel- 2 heads.. Fennel has a bulbous base and green feathery leaves. Both are edible and have a mild aniseed or licorice flavor. Try the pizza recipe below, and substitute wtih any green you may have!!! I also like to make pizzas on Naan Bread! Easy way to make your own pizza. ALSO, the Spring Green Risotto is fabulous!
Daikon Radish- This radish has a cylindrical body with purple skin. A tangy and milder radish. Try to throw into a stir fry, it is SO delicious when cooked with a little soy or tamari. And the most used radish to add to any kimchi recipe!
Kohlrabi- 2 heads.. This is one of our favorite vegetables, and has been gaining popularity. It is incredibly versatile! You can eat raw, with just a little s&p, or made into a coleslaw. It can be sautéed, roasted, baked, thrown into soups.. the possibilities are endless. It is a wonderful potato substitute for fries, chips, or Au gratin. Make sure to peel until you get to its crispy apple like texture.. Tastes like a mild broccoli.
Napa Cabbage- Light green leaves with white prominent veins. Can be used in stir fries, raw in slaws. Makes great cabbage rolls and great Kimchi, a traditional fermented Korean side dish.
Spring Green Risotto - I substitute leeks for a small onion, and I personally don’t use the asparagus, just because I have other types of green vegetables! Try adding some kohlrabi and some greens like kale or mustards!