Good morning from the farm!
Welcome to the second week of our CSA! We filled up our membership early this season, reaching our ideal 150 family size last weekend (usually members trickle in until the 4th of July). The CSA membership has always been one of the key features of our farm and drives most of the decisions we make throughout the season. For starters, the injection of payments for memberships early in the season helps us buy seeds, potting mix, tools, and supplies for the coming season. Our crop list, which consists of nearly 300 varieties of about 60 crops, is also heavily influenced by our CSA. Each season we pay attention to what our members love and request, and which items are not crowd-pleasers. While we care what our members’ favorites are, one of the great things about participating in a CSA as a member is getting the opportunity to try new and unfamiliar vegetables that you otherwise wouldn’t have access to. It is of course impossible to please 150 families every week, as tastes, cooking styles, and diet vary by family. But we’ll do our best; please let us know what you love and what you don’t care for as the season goes on so we can continue to refine our crop list. When we’re deciding to include an item in the box, we also have to plan and plant to make sure we have enough for everyone at the same time. We want every member’s box for the week to be nearly identical, and 150 is a lot of mouths to feed! When people ask us what we do in the winter, we’re busy selecting varieties and scheduling succession plantings so we have the right amount of food at the right time, all the time, all season long. Finally, we plan our field layout to be accessible to our members for family-friendly field walks and u-pick crops.
Our CSA started in 2009 with just 18 families, many of whom are still with us. We thank you for your membership as we wind up to another great year. We’re excited to share the story of the season with you as it progresses!
This week’s very green box:
2 Bok Choy
2 Napa Cabbage
3 Head Letuce
Baby Swiss Chard
Try not to be overwhelmed by the amount of greens in this week’s box. Every leafy green in the box is tender enough to be chopped and eaten raw in a salad, and the bok choy, napa cabbage, chard, and kale are also great sautéed with the green garlic and chives. The greens-heavy spring boxes are actually my favorite, because even when I’m too busy to cook (which is always), I still feel like I have time to either make a salad or sauté greens. You can use the herb garden to make a bright, fresh dressing that will make you so excited to eat your greens; one of my favorite combinations is oregano, thyme, parsley, and green garlic finely chopped and whisked together with olive oil, rice vinegar or red wine vinegar, and a dash of balsamic vinegar.
A great way to use your napa cabbage is to make kimchi. Here’s an easy recipe: http://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390
Spring greens pesto! http://www.thekitchn.com/recipe-spring-greens-pesto-1-48795 (use bok choy stems as you would celery or carrots, as a vehicle for this spring greens pesto or your favorite dipping sauce)
Don’t forget that finely chopped greens have a great place in scrambled eggs and omelets (especially the chard, which behaves just like spinach)