2016: CSA Box Week 2

This week’s box includes a medley of herbs from our garden, intended for use as the base of an herbaceous and delicious “Green Goddess” salad dressing harvested from our herb garden. Before the crew sits down for lunch one of us takes on the responsibility of putting together our daily green salad and an herb garden-based dressing – which means we almost never have the same dressing twice. We walk into the herb garden, take a look at what’s ready, make a few snips, and bring our clipped herbs back to the food processor and add some olive oil and salt, and away we go! The herb garden is the first of the many areas of the farm that will open for “u-pick” over the course of the season. Each bed is labeled by name and a blue and white striped stake indicates which herbs are available to be harvested.  We hope you’ll make regular use of herb garden throughout the season, and we thought the “green goddess” kit would be a great start.

Our herb garden was installed in 2012 by one of our first apprentices, Emma, and has since received many additions by crew members over the last few years. It contains a mix of perennial and annual culinary and medicinal herbs that are great for cooking – and recently we also started making salves and teas from the herb garden, too.  We welcome you to join us for our next workshop, click here for more information and to sign up!

This week’s box:

  • Collard Greens (great as a small wrap in place of a tortilla! These greens are so young and tender you don’t need to cook or de-rib them first)
  • Baby Kale
  • Baby Head Lettuce
  • Leafy Spring Raab (harvested young before it forms a small broccoli head, use raw or steamed/sautéed very briefly)
  • Pea Shoots + Flowers (use the tender tips in salad, the flowers are edible, too!)
  • Radishes
  • Green Garlic (use as you would garlic, as far up the stem as you want, we use the whole thing!)
  • Green Goddess Dressing Kit (Sorrel, Savory, Marjoram, Chives)

To pick in the field:

  • The herb garden is open!

This week’s rotating cheese share:

  • Mecox Bay Dairy Sigit (gruyere style cheese)

This week’s rotating bread share:

  • Carissa’s golden buttery brioche loaf is baked using bread flour, locally grown freshly milled whole wheat flour, butter, milk, eggs, yeast, sugar & salt. Each loaf is washed with egg, cream & honey just before baking. Makes an amazing french toast!!

This week's recipes:


Serving size: about 1 to 1 1/2 cups

2 green garlic stalks, roughly chopped
1 medium ripe avocado
2 tablespoons fresh lemon juice, plus 1 teaspoon lemon zest
1 to 2 tablespoons apple cider vinegar
3 to 5 tablespoon water
1/4 cup extra virgin olive oil
1 cup fresh sorrel, chopped
1/4 cup fresh winter savory, leaves removed and chopped
1/4 cup fresh marjoram, leaves removed and chopped
4 tablespoons snipped chives or chive blossom petals
Kosher salt and freshly cracked to taste
1/2 cup of mayonnaise, sour cream or plain greek yogurt (optional)
1/3 cup of buttermilk (optional)

1. Combine everything in a food processor or high powered blender and blend until smooth. For a creamier green goddess dressing, you can add either mayonnaise, sour cream, plain greek yogurt and/or buttermilk.
2. Add a few extra tablespoons of water if you need to smooth it out.
3. Taste and adjust salt and pepper as needed. Use immediately, or store in an air tight refrigerated container for up to 4 days.
As we head into summer, we like to use different herbs like basil, parsley, cilantro and oregano!