A couple things to note:
+ Our online store is available for add-ons every week! Just make sure you order by Sunday night to make the cut-off for that week. We’ll be adding lots of things including more prepared foods from the kitchen, fruit, additonal veggies and other farmers’ goods.
+ We have returned to bags (no more of those yucky plastic crop boxes) and we couldn’t be more excited. These bags are organic cotton and are not cheap so we ask that you PLEASE RETURN BAGS EVERY WEEK. You can put them in one of the totes and we will get them from there. If you love the bags and want one of your own we have them for sale and can deliver one to your drop site!
+ We are currently going through a transition and soon I’ll be taking over all aspects (including admin) of CSA so feel free to email me j e n @ o u r t a b l e . u s if you have any questions or comments!
+ Growing seasons ebb and flow from year to year, please know that we will ultimately be sending you more produce than the price of the bag per week but remember that some weeks might be lighter while others heavier depending on that week or time of year.
+ This week we’ll be hosting volunteers from 2-4pm on Friday! If you want to join please come by. Happy Hour starts right after at 4pm!
Sorry to keep it short, busy day planting!! Thanks for supporting organic, local produce grown by YOUR farmers!
Hinona Kabu Turnips: These asian turnips are awesome! Beautiful in bunches with spicy, sweet flavor great in salads, pickles or cooked. Caramelize with butter, sugar and soy sauce for a delicious side dish. Dark green tops with purple veining are also tasty, great for a stir fry or side-dish!
Rainbow Chard OR Gold Frills Mustard Greens: Sometimes we don’t have enough of a crop at any given time so we split the harvest for drop sites. We will always come back around and make sure things are even for all shares. Both are super tasty bunched greens. The rainbow chard is a classic - great for sautéing or eating raw. I recommend adding it to a dish (ala spinach) like lasagna or enchiladas or just sautéing it with some onions, garlic and a little bit of oil and maybe some lemon at the end. You can also throw it in fresh pasta, add it to a soup...really the options are endless. I often de-stem the chard, dice the colorful stems and use them in a different dish (delicious in a little olive oil and seasoning alone). Gold Frills mustard greens have a nice little kick to them and a great curly leaf. They can be eaten raw in a salad but if you don't like the spice then I recommend sautéing.
Fennel: Farmer Elise's favorite vegetable. Probably mine too. Often overlooked. Fennel is fantastic. You can enjoy it raw, shaved into a salad, roasted, grilled, in a bake..the list goes on. A fennel and citrus salad can be mind-blowing. The fronds are great for garnish too! We won’t send you fennel too many times but I highly recommend giving it a chance.
Flowering Thyme: Thyme is a fantastic herb to have around in the kitchen. I always just hang these little guys to dry and take off of them as I go. The flowers add a special little touch. Great for dressings, meats, potatoes, roasts, soups and more!
Garlic Scapes: One of the best parts of growing garlic. These scapes are the beginning of the garlic flower and we snip them to send more of the plants energy to bulb growth. Scapes have gorgeous curl to them, taste like garlic and can be grilled, roasted or chopped up much like you would bulb garlic. Here is a great article from Bon Appetit on what to do with them. Although you don't get many in your share they are fun crop to try out. You can find garlic scapes in greater quantities at a farmers market from farms that grow more garlic than we do!
Yukon Golds: The last of our storage yukons. These guys may have a couple of eyes (sprouts) on them but they'll store in a cook dark place for a bit - I do recommend using them sooner than later!