Our first CSA pick up is finally here! Our Thursday group begins today by picking up from 5:00-7:00, and our Monday group starts June 2nd. If you have lost your confirmation postcard or are unsure of which day you pick up, please contact us immediately! Please remember that this year you will be packing your own shares so remember to bring a reusable bag. We will have the CSA boxes we used last year available at CSA pick up if that is the vessel you would like to use or if you forget your bags. If you have to pick up late one week (remember to give us 24 hours notice) we will pack your share in a CSA box and hold it in our cooler until you can pick it up. We ask that anytime you have more than one CSA box in your possession please return any extras and return all boxes by the end of the season.
CSA pick up occurs at our farm. Our address is 815 E 26th Street directly across the street from the Christmas Tree Farm on North Elm and 26th Street. It is kind of a busy road but once the new more northern bypass is finished early this summer it should become less of a problem. We will warn you that our pick up area is rather small so please pay attention to the following details!
We have decided that the best use of the space is by having all vehicles park along the east side treeline. When you pull into our driveway please turn to the right and park as this image portrays below. We can comfortably fit about 4 cars here at a time and it will allow everyone enough space to back out. We will park one of the our vehicles there tomorrow as a guide. We know that a lot of people will probably want to come after work around 5:00, but if at all possible and you are able to come later, it will help with traffic congestion at pick up.
Any remainder of CSA dues for 2014 are due at pick up tomorrow. We will have a checklist with your payment information in case you don’t know if you paid the deposit or in full.
We will be posting one newsletter per week for both groups. The shares for each pick up day will be pretty much identical and this newsletter will always be posted Wednesday evening or Thursday Morning.
We have been incredibly busy starting our days at sunrise and finishing the day well after sunset. There never seems to be enough time in the day. The crops are finally taking off and so are the weeds but that is the game we play all year. We always appreciate and love volunteers so if you ever have some free time on the weekends and want to work with us, we would really appreciate it! This will give you the best perspective of what we do on a daily basis.
We have most of our summer crops planted with the exception of some late onions, winter squash, sweet potato slips, and a few successions of other crops such as cucumbers, head lettuce, green onions, fennel, and more. We are always replanting new successions of crops to ideally have a continual supply of these items over the long season. Each year we deal with different weather patterns and different pest problems but that is the beauty of farming in Nebraska.
French Breakfast Radishes
Chives (with edible purple blooms)
Arugula (A peppery salad green that only grows in cooler weather. There are two types in your bags this week- A traditional round leaf and a serrated leaf. Let us know which of the two you prefer in flavor!)
1/2 Dozen Eggs (We can always re-use egg cartons, so save them for us. Eggs won’t be in the CSA shares very often as our flock isn’t large enough, but we want to give you the opportunity to try them. We will always have them available at CSA pick up for 2.50/Half Dozen or a Dozen for 5.00)
Greens are definitely the healthiest produce out there for you! Leafy greens are full of vitamins and minerals. They can be eaten raw or cooked depending on your preferences. They should always be refrigerated in their bags. All herbs store best in a jar of water in your refrigerator. As new items appear in the share we will be sure to tell you how best to store them. The Russian Kale, spinach, and arugula can all be eaten fresh or cooked.
Here are some recipes to inspire your cooking this week:
Salad with yogurt and chive dressing.
Wash and spin your lettuce to dry. All our greens are washed and spun at our farm, but it’s always a good idea to rinse once more before using in case of any residual dirt. The radishes this week would make a good addition.
Make the dressing:
1 cup nonfat plain Greek yogurt
1 tbsp mayonnaise
1 tsp Dijon mustard
small handful of minced chives with blossoms (simply rub the chive blossom puff between your fingers and the petals will fall in nice little sizes)
sea salt & black pepper
You can make this dressing ahead of time and chill it. Toss with greens briefly before serving.
Egg, Arugula, and Herb Tartine (Recipe courtesy the Kitchn: (http://www.thekitchn.com/recipe-egg-arugula-and-herb-ta-51526)
Serves 1 for breakfast or lunch (simply increase the recipe size as needed)
2 thick slices of good bread (we like Sourdough breads from Back Alley Bakery in Hastings)
2 big handfuls fresh baby arugula
1 sprig tender rosemary
Several chive stalks
1 tablespoon butter
Salt and pepper
Toast the bread and scrape on a little butter. Roughly chop the herbs and arugula as the rest of the butter heats in a small heavy sauté pan. Sauté the herbs and greens for just about a minute or until slightly wilted. Add the egg and quickly cook over medium heat until barely scrambled around the greens.
Remove from the heat. Season with salt and pepper, pile on the toasted bread, and eat immediately.
Nutty Arugula Pesto with Penne and Parmesan
Nutty Arugula Pesto (Recipe courtesy the Kitchn: (http://www.thekitchn.com/recipe-nutty-arugula-pesto-with-penne-and-parmesan-recipes-from-the-kitchn-190837)
Serves 6 to 8
1 1/2 cups arugula
3/4 cup chopped fresh basil (We don’t think this is necessary since Basil isn’t quite in season yet, you could substitute a little dried basil or chives for some added flavor instead of purchasing fresh basil.)
3/4 cup toasted walnuts
1/2 cup extra-virgin olive oil
2 cloves garlic, quartered
1 lemon, zested and juiced (about about 2 tablespoons juice)
1/4 teaspoon kosher salt, plus more to salt pasta water
3 tablespoons grated Parmesan, plus extra to serve
Freshly ground black pepper, to season
1 pound penne pasta
In the bowl of a food processor, blend arugula, basil, toasted walnuts, olive oil, garlic, lemon zest and juice, salt and a few grinds of pepper until well combined and smooth. Feel free to add extra olive oil if the pesto feels too thick or chunky.
Place a large pot of salted water over medium-high heat and bring to a boil. Add pasta and to cook to al dente. Drain and place back in pot. Fold in pesto. Serve hot in your favorite bowls with a generous sprinkling of Parmesan over the top of each bowl.
See you Thursday Folks tonight from 5:00-7:00!