Ahh can you believe we made it?! I don't think we would have without your patience, understanding and love of potatoes! I just want to say another THANK YOU for all of your support through this crazy winter and the incredibly wet spring that has followed.
Despite all of our efforts and creativity we are still about 5 weeks behind in our planting schedule and because of that we have decided to postpone the start date of this year's CSA until May 31st (if you have already signed up don't worry you will get an email today with all the details) this way we'll be able to start the season with a bang! It will still be 33 weeks but will go through January 31st (skipping deliveries on December 20, 27 and January 3 because of the holiday craze). Our tote bags have come in, we are getting bins prepped and can't wait for it (we even got basil in the ground for CSA this week).
Despite all of our efforts and creativity we are still about 5 weeks behind in our planting schedule and because of that we have decided to postpone the start date of this year's CSA until May 31st (if you have already signed up don't worry you will get an email today with all the details) this way we'll be able to start the season with a bang! It will still be 33 weeks but will go through January 31st (skipping deliveries on December 20, 27 and January 3 because of the holiday craze). Our tote bags have come in, we are getting bins prepped and can't wait for it (we even got basil in the ground for CSA this week).
| FARM SHARE:  | MINI SHARE:  |
Flashy Lightening Lettuce: Just like last week-delicious and buttery!
Pac Choi: Pak choi, bok choy, bak choi...there are so many variations on the name it might make your head spin! Whatever you want to call these guys, they all represent a tender and crisp Asian stir-fry vegetable. With a delicate cabbage flavor (the stems and leaves are edible) pac choi is a great cooked green. Packed with nutrients (super high in vitamin C, iron, folic acid and dietary fiber) this brassica that hails from China originally can be cooked and served in a variety of ways. I generally suggest sauté/stir-fry although you can also steam the greens. The main thing with pac choi is not overcooking it as it can become watery and somewhat limp. My go-to is to chop the stems and greens separately, then first sauté the stems for about 3 mins in oil and add the greens at that point and continue to cook for another 3 mins.
Yukons: I guess I always say this is the last of them, but heck, we got em and they are yummy!
Oregano: One of my favorite early spring herbs! This Mediterranean gem can be used in a variety of ways, both fresh and dried (1 tbs fresh=1 tsp dried), and adds great flavor to pizza, spaghetti/pastas, vegetable dishes, garlic bread, chopped finely on eggs, salads, pesto, bean dishes...must I go on?
Dried Jimmy Nardello Peppers: From last years harvest! We dried these in the kitchen and love using them for flavor in many dishes. If you haven't had a Jimmy Nardello pepper before first know they are SWEET and have no heat. They are generally added to sauces, soups or dishes for an addition of flavor, not spice! I have put them in chili, our kitchen uses them in the enchilada sauce and you can even add to the top of a pizza or into a past sauce. Get creative!
Large share also gets that gorgeous turnip raab, chives and pink beauty radishes! Don't forget that you can also use the greens of the radishes!
Pac Choi: Pak choi, bok choy, bak choi...there are so many variations on the name it might make your head spin! Whatever you want to call these guys, they all represent a tender and crisp Asian stir-fry vegetable. With a delicate cabbage flavor (the stems and leaves are edible) pac choi is a great cooked green. Packed with nutrients (super high in vitamin C, iron, folic acid and dietary fiber) this brassica that hails from China originally can be cooked and served in a variety of ways. I generally suggest sauté/stir-fry although you can also steam the greens. The main thing with pac choi is not overcooking it as it can become watery and somewhat limp. My go-to is to chop the stems and greens separately, then first sauté the stems for about 3 mins in oil and add the greens at that point and continue to cook for another 3 mins.
Yukons: I guess I always say this is the last of them, but heck, we got em and they are yummy!
Oregano: One of my favorite early spring herbs! This Mediterranean gem can be used in a variety of ways, both fresh and dried (1 tbs fresh=1 tsp dried), and adds great flavor to pizza, spaghetti/pastas, vegetable dishes, garlic bread, chopped finely on eggs, salads, pesto, bean dishes...must I go on?
Dried Jimmy Nardello Peppers: From last years harvest! We dried these in the kitchen and love using them for flavor in many dishes. If you haven't had a Jimmy Nardello pepper before first know they are SWEET and have no heat. They are generally added to sauces, soups or dishes for an addition of flavor, not spice! I have put them in chili, our kitchen uses them in the enchilada sauce and you can even add to the top of a pizza or into a past sauce. Get creative!
Large share also gets that gorgeous turnip raab, chives and pink beauty radishes! Don't forget that you can also use the greens of the radishes!
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