News from the Farm

Well, spring has sprung and all the babies are in the ground. At least this first succession. This past week we came really close to finishing our first rounds of vegetables planted in our 25-acre. We started this season’s crops in October when we got our garlic in the ground. Then over the past 3 weeks we have planted our potatoes, onions, winter squash, and celeriac (the foundations of our winter CSA) and our first successions of beets, carrots, kohlrabi, kale, lettuce heads, cabbages… the list goes one.

The potatoes, onions, etc. will spend the whole season growing to harvestable size before we start eating them, but the beets, carrots, kohlrabi, etc. we grow in rounds, if you you will: plant or seed now, grow to harvestable size, and harvest the whole thing. A couple weeks after we see the first round, we start another. This way we always have the item during the season. A succession.

These late spring/early summer weeks set the stage for our whole summer CSA. It will be a few weeks yet before you start to get things out of the 25-acre, but in about a month, the tide will change, and the 25 will begin supplying the majority of our vegetables. 

Tips & Tricks for Your CSA

What should I use to pick up my CSA?

When you come to pick up your share, you will be selecting from a variety of vegetables. The vegetable selection and amounts will vary with the season, but you want to come with an arsenal of options to transport your share home while keeping it fresh especially in the heat of the summer. We recommend:

  • an insulated cooler or bag if your trip involves longer then a 10-15 minute drive
  • a large (like 1 gallon plus) sized Tupperware for bulk salad mix or baby greens
  • 2-3 reusable shopping bags so your veggies don’t get squished and the tomatoes don’t end up on the bottom

What do I do with my vegetables when I get home?

We highly recommend that you do a little prep work with your vegetables as soon as you get home. This shouldn’t take too long and is worth every minute spent.

  • Wash all your vegetables. We rinse everything to get most of the dirt off and preserve its freshness, but you need to wash it again once you get home. Dirt, bugs, and leaves are all part of the organic vegetable experience
  • Remove root vegetable tops and store separate from the root vegetables. The greens are great in stir fries and sautés and carrot tops make delicious pesto.
  • Soak your baby greens (bulk chard, spinach, and salad mix) and salad spin them before you put them in a Tupperware container or plastic bag with a paper towel or cloth napkin. This move will extend the life of your salad mix and make sure you aren’t surprised by something unpleasant.
  • Consult the Vegetable Guide, do a quick google search, or dive into some of your favorite seasonally based cookbooks to see what they suggest for the vegetable in question.
  • Start cooking!

Summer CSA Vegetable Guide & CSA Handbook

Curious about a vegetable in your CSA? Don’t forget about the Vegetable Guide at our CSA Library. Our Vegetable Guide includes photos for easy identification, brief explanations of the more unusual vegetables, and tips and tricks for how to prep, cook, and preserve vegetables. While it doesn’t include everything you will find this summer, it has most of the potentials.

How do I remember what has been in all those emails you sent in May? Great question! You can find all the information from these emails in our 2022 Summer CSA Member Handbook located at our CSA Library. This is a great resource for date reminders as well as all those other details if you are looking for clarification on anything.

Vegetable CSA Harvest List

We think our foundation vegetables this week will be: Asian greens and radishes for large and small CSAs and herbs for Large CSAs. We will let you know on Wednesday how many other items you will get to select.

We have been keeping an eye on the hoops and 2-acre garden and have a pretty good idea of what is out there and ready to be harvested, but this is a Sunday estimation of what we will be harvesting on Tuesday. Also, because we have a market style CSA, this isn’t a guarantee of 1 of all these things for everyone. Instead, this will be the variety of what will hopefully (fingers crossed) have for you to choose from this week.)
 

Other Vegetable Options will probably include:

peas
carrots
kale
rhubarb
salad turnips
green onions
lettuce heads
arugula

Napa cabbage
bagged baby beet greens
chives
oregano
spinach
sorrel
salad mix
zucchini

Meat CSA

This week our Meat CSA features beef and a ham steak!

Large CSA (10lbs)
1 ham steak
1 package meaty soup bones
1 chuck roast
1-3 Ground Beef (depending on weight of rest of the share)

Small CSA
1 ham steak
1 package meaty soup bones
1-2 ground beef (depending on weight of rest of the share)

Keep an eye on our Instagram stories for a tour of what the options are on Wednesday around 11 am. 

Recipe Corner

Every week I try to send along a few recipes that utilize the meats and vegetables in your CSA share. This week, with our foundational veggies of Asian greens and radishes and the soup bones in the meat CSA, I felt a bit of an Asian theme coming on. Check out the recipes below for some inspiration!
 
Simmered Asian Greens
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone
(This is a quick, easily adaptable Asian greens recipe that really lets the Asian greens shine!)
 

INGREDIENTS
Asian Greens
Salted Water
Dark sesame oil or roasted peanut oil

INSTRUCTIONS

  1. Start salted water heating. While water comes to a boil, cut Asian Greens in half lengthwise and soak in a bowl of water for 10-15 minutes. Rinse carefully really paying attention to the base of the green where the field dirt collects.
  2. When water boils, turn down to a simmer and place Asian greens in simmering water, cut side down. Cook until bright green and tender, about 4 minutes. Remove with tongs and let drip/drain a bit. Place on a platter and drizzle a small amount of dark sesame oil or roasted peanut oil over greens.
 
Beef Ramen
(It takes a bit to cook the meat bones and the stock, but this will be the best ramen you have ever made!)
 
INGREDIENTS
Beef broth (see recipe below) and the meat you have reserved
1 onions, sliced thin and sautéed
1 bunch Asian greens, rinsed and coarsely chopped
Ramen noodles2 carrots, shredded
2 green onions, chopped
Chinese 5-spice powder to taste
Soy Sauce to taste
Soft Boiled or fried eggs
Hoisin sauce and hot sauce to finish
*optional: any other fresh veg you have and want to add: salad turnips, sliced radishes, potatoes, etc.

INSTRUCTIONS

  1. Sauté onions and add to pot with beef broth and meat. If using potatoes or salad turnips, add them here.
  2. Taste and adjust for seasoning. When potatoes are done, add Asian greens and noodles. Turn off heat when noodles are done and add soy sauce to taste. Stir in shredded carrots and radish if you are adding.
  3. Ladle into bowls and top with soft boiled eggs, hoisin sauce and hot sauce, and sliced green onions.
 
Beef Broth
(DON’T THROW THE BONES AWAY UNTIL YOU HAVE PICKED THEM CLEAN. The meat is oh so good and worth saving.)
 
INGREDIENTS
1 pack soup bones
1 whole onion, quartered, skins and all
2 carrots, quartered, ends and all
1 celeriac bulb, quartered, skins and all or celery stalk
1 bay leaf
1 tsp peppercorn
water to cover all ingredients

INSTRUCTIONS

    1. Put everything in the soup pot you have that will fit it and has a lid.
    2. Bring to a boil and then drop to a low simmer with the lid on.
    3. Simmer all day, 6+ hours. You might have to add water every now and then if you lid doesn’t fit tight, but losing a bit of water is okay. Strain out the broth and use or freeze. (Try that ramen recipe above.) Remove all meat from the bones and save for something else (tacos, soup, pasta, fried rice, ramen, etc.).
 
Sweet & Sour Stir Fried Radishes with their Greens
Adapted from Martha Rose Schulman’s NYT Cooking Recipe
(This is a great way to use the WHOLE radish!)
 

INGREDIENTS
1 bunch radishes, with greens
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons honey
2 tablespoons chicken stock, vegetable stock or water
Salt and freshly ground pepper to taste
1 tablespoon peanut, canola, sunflower, or grape seed oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 bunch green onions, chopped, white and green parts separated
¼ cup chopped cilantro
1 teaspoon cornstarch dissolved in 2 tablespoons water

INSTRUCTIONS

  1. Cut away greens from radishes and trim off bottoms of the stems. Wash in 2 changes of water and spin dry. Chop coarsely. Trim away tips of radishes and quarter lengthwise if large, cut in half if small.
  2. In a small bowl or measuring cup combine soy sauce, vinegar, honey, and stock or water. Have all ingredients within arm’s length of your burner.
  3. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Add oil to wok or pan and swirl to coat sides, then add garlic and ginger and stir-fry for no more than 10 seconds. Add white parts of green onions and stir-fry for 30 seconds to a minute. Add radish greens, salt and pepper and stir-fry for 1 to 2 minutes more, until they wilt, and stir in radishes. Stir-fry for ½ minute and add soy sauce mixture. Stir-fry for a minute more, then stir in cilantro and green onion greens, stir together for a few seconds, add cornstarch slurry and stir until vegetables are glazed (less than 30 seconds). Remove from heat and serve.
 
Radish Salad
Adapted from Mark Bittman’s NYT Cooking Recipe
 

INGREDIENTS
About 12 radishes, thinly sliced
1 tablespoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
1 tablespoon orange juice
Ground Urfa or other mild chilies to taste (optional)
2 tablespoons chopped mint or cilantro

INSTRUCTIONS

  1. Combine radishes with salt, and cover with water in a bowl. Let sit 15 minutes. Drain, and rinse. Meanwhile, stir together the pepper and fruit juices.
  2. Toss radishes with dressing and chilies. Taste. Add more salt, pepper or lime juice as needed. Garnish with herb, and serve.
 
Slow Cooked Barbecued Beef Sandwiches
Adapted from Taste of Home’s Recipe
(So easy and so good!)

INGREDIENTS
1 boneless beef chuck roast (3 pounds)
1-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon liquid smoke, optional
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 sandwich buns, split
Optional: Sliced onions, dill pickles and pickled jalapenos

INSTRUCTIONS

  1. Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired, and seasonings. Pour over beef.
  2. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid.
  3. Shred beef with 2 forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired.
 

We will see you on June 1 for your first CSA pick up! Don’t forget to put that reminder in your calendar!

The Farm Crew