Hello! Welcome to the '07 CSA program. This is the farm's seventh year hosting the program, and amazingly enough, we still have some of the original members from the first year participating to this day. I have been lucky enough to see children born and grow through out these past seven years, and it is these relationships with you all that grow over the years that keep me invigorated by the CSA program season after season. Thank you for signing on, I am grateful you all have decided to support this farm and local agriculture in general. I hope you enjoy the season.
As for the practical side of how the program works, it is first off really important for me to make comment on how I am going to communicate with you all. The primary form of communication that I will utilize is email. So, if this is a big problem for anyone, please let me know. Also, send me anyone's email address you may be sharing a share with or anyone else you would like me to add to my group email list. The second way that I will communicate with you all is through this newsletter. It is really important that you meet me half way with this program, and take the time to read each week's newsletter. If you don't, you really won't get as much out of the program as you could. You may also miss vital information that will keep you up to date about how the program is progressing, or how to utilize certain veggies you may have received in your weekly box.
There are also a few important logistics I would like to point out again (these repetitive reminders are my attempt to stamp these things in your memory, my apologies for the review). Most importantly, you must pick up your shares within the allotted time frame to do so. Your shares will not be there for you prior to the pick up start time, but most importantly past your pick up end time. If you pick up at the market, come the close of market, 6:30pm, I have already worked almost a 12 hour day. I am tired, and pack up and go home in a timely manner. For the other pick up locations, the folks who host these spots are vital to the program itself, without them the program would not work (I know you don't all want to drive 30 minutes to the farm each Wednesday to pick up your box). So, we need to respect that the location is also there home, and not to be trespassed upon after the pick up time has expired. Thank you all in advance for understanding! So, if you cannot pick up your share on a given week please email me by the Monday night before the Wed. Delivery and we will not harvest for you or pack your box. That way you will earn a credit for an additional box any week out of the remainder of the season you would like. Simply email me when you are ready to receive your credit (it is up to you to keep track of your credits and when to redeem them, although I also keep track for my records I will not remind you of your credits).
That is enough business for now, next week I will fill you in on how all the crops are progressing, but for now onto this weeks veggies!
Spinach, raw or cooked, need I say more? Arugula.....some folks are not all that fond of it, but those who do like it LOVE it. Try it sauteed in a stir fry for a little extra zest. OR, try it raw in a salad, mix with that lovely lettuce you have received. NOTE: Some of the full shares have received asparagus instead of arugula as we ran short on arugula and only had a little bit of asparagus for this week (I will fill you in more on how the asparagus is doing next week, stay tuned!) The cilantro can be used in many ways, I have provided a recipe for you to view with this crop included. I have given it to you with the roots still on it, so, put it in the fridge in a glass with water an it will last a long time. Radishes are great raw in a salad or sandwich as well as sauteed in a stir fry for some zest. This variety is called Pink Beauty, and I grow it instead of the traditional red because it is just so pretty. Okay, Green garlic. For those of you new to the program you may not be familiar with garlic eaten at this stage of development. It is quite a popular item at the market because it is so tasty and available early in the season. Green garlic is simply the garlic plant harvested at an immature stage. It is pulled out of the ground prior to it forming the garlic head and cloves. Not only does it look like a leek or green onion, but you cook it or utilize it the same. You can eat every part of the stalk, from white to green. You can eat it raw if you wish (my preferred method) since it has a milder taste to it than clove garlic, or sautee it with olive oil if you wish. Enjoy!
More veggies! We have more lettuce, radishes, green garlic and spinach to come. For next week we have baby Boc Choi waiting in the wing. The turnips, kale and Swiss chard are coming along nicely and we should see them soon as well. I will provide a complete overview of how the spring crops are progressing in next week's newsletter. Thanks! If any folks have any questions thoughts or concerns, please email me. Elise
| Crop | Amount | Price |
|---|---|---|
| Total | $21.50 | |
| Arugula | ½ lb. | $4.00 |
| Lettuce | 2 heads | $5.00 |
| Radishes | 1 larger | $2.50 |
| Green Garlic | 2 stalks | $2.00 |
| Cilantro | 1 larger | $2.00 |
| Spinach | 1 lb. | $6.00 |
| Crop | Amount | Price |
|---|---|---|
| Total | $11.25 | |
| Arugula | ¼ lb. | $2.00 |
| Lettuce | 1 head | $2.50 |
| Radishes | 1 bunch | $1.75 |
| Green Garlic | 1 stalk | $1.00 |
| Cilantro | 1 bunch | $1.00 |
| Spinach | ½ lb. | $3.00 |
Place all the ingredients except for the oil in a blender. Turn on blender and add the oil slowly. Ta da, enjoy on your salad!