CSA Week 4

Hello Happy Eaters,

  Welcome to Spring 2.0! It is indeed a rare thing to see your breath on a night in May, but here we are… Tonight there is a beautiful full moon, and after taking a nice long walk around the farm without a flashlight, I’m happy to report that everything looks deceptively perfect.  As a consequence of the cooler weather, the bugs are confused, the weeds have slowed down, and most of our cool weather veggies have been thriving. This temporary vacation from the inevitable summer heat has allowed us to catch up on farm chores that seemed impossible to comprehend last week. The onions and broccoli have been fertilized, the orchard has been mowed and weeded, and I was even able to peek my head in a beehive (quickly) today and confirm that the farms’ hardest workers have reached the honey supers and are stocking up enough surplus of the sticky stuff for you to be able to enjoy later in the season.
As perfect as everything seems right now, everyone at the farm seems to have the understanding that this is just the calm before the storm. Pretty soon our days will be filled with non-stop harvests: 1600 tomato plants are loaded with fruit, 18,000 onion plants are putting on their bulbs, our half acre of garlic maybe has a week to go, tons (literally) of potatoes are sizing up under the soil, our blackberry plants are so laden with fruit that they are pulling the 10-inch anchor posts out of the ground. Don’t let the weather fool you- Summer is tapping at the door, and she’s about to come in with a bang.
We have another great selection for you this week. With so much to choose from, we’ve decided to not include greens this week (don’t worry, there will be plenty to enjoy next week…). Ok, I’m officially on the record now: this will be the last week for strawberries and asparagus, so enjoy this last taste. It will be next March until they’ll be back.
Take Care and Eat Well!
In The Box

-Sugar Snap Peas
-Hakurei Turnips
-Spring Onions
News and Notes

After a brief pause, I’ve updated the website. Again please feel free to leave comments and recipe ideas on the blog to help other community members find new ways to enjoy their share.
Recipes and Ideas

The radish gets bad rap if you ask me. It grows faster than almost anything in the garden, and it is a versatile workhorse in the kitchen. Some people don’t enjoy the heat that radishes can bring, but there are two ways that you can offset the root’s pungency: roasting and marinating. As far as marinating goes, it’s hard to beat thinly sliced radishes in olive oil, balsamic, salt, pepper, and maybe a pinch of sugar. The box is a bit root-heavy this week, so you could make an excellent root roast with the carrots, turnips, onions, beets and radishes. I’ve found that roasted roots dressed with an herby vingrette after cooking is a real winner, you won”t even know your’e eating radishes…
Another recipe that comes to us courtesy of our fabulous apprentices, Luca and Lauren.
Roasted Beets with Pistachios and Goat Cheese
Chop the stems from the beets and save for cooking greens. Rinse beets and put in foil, drizzle olive oil and salt and pepper, roast at 400 degrees for 40 minutes or until the beets are peirced easily by a fork. While the beets are cooking, crush 1/4 cup of pistachios and make a vinaigrette from the juice of 1 lemon and about 1/4 cup of olive oil (salt and pepper and herbs as desired- chopped basil in this weeks bag might be nice). When the beets have cooked, remove from the oven and allow to cool for a few minutes. Using your thumb, rub off the outer skin (it should come off pretty easy), amd chop the beets into small, bite-sized pieces. Toss with vinaigrette, pistachios, top with goat cheese and tuck in!  You could serve it on top of rice, grits, or sauteed beet greens for a complete meal. Boun’ Appetit!
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