In the box:
White Egg Turnips with Greens (these are just beginning to bulb, so enjoy the greens until they fill out)
Breakfast Radishes (I highly recommend you try these cooked in a little butter with salt and pepper, so easy and delicious-and it’s take out the ‘bite’)
Scallion (Green Onion)
and 3 heads of lettuce- butter, speckled romaine, and the third one is either an additional red or green leaf lettuce
So, a few notes about the produce this week. First, why so much lettuce? Lettuce really hates the heat, and as you might see on a few of your heads, the edges start to turn a little brown when it becomes hot consistently. We wanted you to enjoy it while we had it, in case the rest of our lettuce can’t hold up in the field. These heads will keep a long time, so don’t fret if you can’t get through them.
Some of the Napa cabbages this week were beginning to get hit by this brassica family pest called cabbage loopers. If you garden, I am sure you have noticed the white looking moths that are thriving this time of year. Those moths lay eggs in the cabbage family plants which turns into a very hungry worm, and damage a plant very quickly. There is an organic pesticide that can be used for these, but we didn’t think it was necessary for this cabbage, and avoid spraying (even if it’s organic) if possible. So, if yours was a little dirty or nibbled, we apologize. Most of them looked great.
The snap peas are such holding on strong, we might get one more week of CSA out of them but I’m not sure. Enjoy them while they are here because they are a treat that you will definitely not be able to find in the grocery store ever. We will have more at the farmer’s market on Saturday.
We have really enjoyed seeing everyone’s cooking posts on facebook, thank you for sharing with us. Tag the farm in your photos so we can see what you all are doing!We love to see all the photos and posts about the ways you are being creative with the produce. I think a potluck at the farm would be a great event to host in the future sometime this year so we can share our cooking and ideas!
We’ve had a couple good questions brought up at pick up, so here’s my answers for them. If you ever have any questions or need to be shown items in the box, let us know!
When is the open house?
Will and I are going to set a date over the next couple days and set it up. We know you want to see the farm, and we want to show you! We will announce that soon. We will also be having weekly volunteer days, another announcement soon.
How do I store the produce?
We recommend that as soon as possible, you take everything out of the CSA box and break it down. You don’t need to wash it again until you are ready to use it. For now, everything that has been in the boxes should be refrigerated. Lettuce, and cooking greens, keep best if they are slightly moist in a sealed bag. You can use grocery bags, or save those produce bags when you go to the grocery store or from items we give in CSA. Those can easily be washed, dryed, and reused in a dish rack and it prevents you from having to buy more plastic. When we get into summer crops, we will let you know which of those items do not need to be refrigerated. Roots should be separated from the greens if you aren’t going to use them for the first couple of days, and the greens and roots stored separately (each kept in bags). The tops will continue to suck moisture from the roots, and the greens will stay fresher for cooking, if you remove them. This goes for radishes, turnips, and carrots and beets when they are in the boxes.
Unfortunately, we have noticed that some of our brand new boxes are being treated improperly. Brand new boxes are coming back with the wax protection totally 100 %melted off (which means they are being left in the sun or cars). Please, please keep them out of the sun. Without the wax coating, water will absorb in the boxes and they will not keep produce very well. This means more work for us, and more cost. So please, treat them well!
A few recipes for the week:
Turnip greens are so good for you, full of vitamins and calcium. One cup of cooked turnip greens provides over 20% of your recommended calcium intake.
We love Indian food, so here is a recipe for Saag, you can use other greens as a substitute for this recipe, but the turnip greens would be great. Serve over some basmati rice or stewed veggies.
1/2 cup butter
2 teaspoons cumin seed
green (or red if you want it to be more spicy) chile pepper, seeded and diced
2 cloves garlic, chopped
2 tablespoons ground turmeric
1 pound chopped fresh greens
1 pound chopped fresh spinach (or other lighter green)
1 teaspoon ground cumin
1 teaspoon ground coriander
(if you want the mixture a little thicker, add a tablespoon of cornstarch)
In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
If it’s on the bitter side, stir in a little yogurt.
Quick and delicious! I would cook the roots in a little butter and serve over this dish.
Next week we expect beets, and maybe even some summer squash, we’ll see!
Until next week,
Hannah and Will