CSA Newsletter Week 3 of 20 May 14th, 2008
What is going on?
Hello Members! I hope you have been enjoying the past couple of weeks of deliveries and getting used to how things work. Please remember to break down your box (without breaking the box) and return it to your pick up site the following week. As for the newsletters, I hope they have been helpfull with cooking tips for those of you who are new or not used to certain vegetables you have been receiving. As a side note, just to explain, I like to put the farmers market sale price next to the item just so I can have a record and an understanding of what is going to the CSA financially. You have paid for, if you are a full share 25$ a week of produce and a half share $15 a week. I like to try to come to an average of that over the season for you all. We have had a good spring with the crops this season so things have been a bit above average delivery wise. I hope I am not overwhelming anyone, I know too much produce can be more stressfull sometimes than not enough : ) A member kindly sent me an email address (eatingwell.com) that offers a lot of great recipes for all sorts of vegetables. It is easy to utilize in that it is organized by vegetable. Hope this helps some of you.
Here at the farm we have been pretty busy harvesting. We spend more time harvesting in May than any other time because of strawberries. When we are not harvesting, we are busily trying to keep up with the weeding, and planting this time of year demands. With two fabulous full time employees this year, these have been tasks we have been able to maintain.
We have some exciting new crops this week, beets and onions!!!! Yum. The spring onions you can eat all of, both bulb and greens, like a scallion. The focal point of the beets are the root but you can also eat all of them as well, sauteeing beet greens is a popular thing to do among market goers. You can also sautee the turnip greens. You could sautee the beet greens, turnip greens, and onion greens together for a nice greens dish. You could roast the turnips, beets and onion roots together for a nice root dish! I like to do this, cut up the roots, no need to peel the beets or turnips as they are young and tender enough to not need it, mix with olive oil and then put in the over to bake for about 45 minutes at 350 to 400 or when ever they soften enough to eat. Yummy.
Half share members you have received your one time allotment of tatsoi for the spring, a new asian green that I am trying this year. Spring is the time for roots and greens, so I try to mix it up a bit. Once again, greens are great sauteed with garlic or onions or both....splash a little Balsamic vinegar...so simple.
Once again, if any of you have any questions, comments or feedback please let me know via email, I may not get back to you immediately, but I will get back to you : )
Next week: Broccoli! Cabbage! Oh my......