In this Issue:
What’s up at the farm and what to look forward to...
Yippie, the day is finally here! This day has been a long time in the making for us. From starting to sign folks up last November, to seed orders in December, to planning and more planning all winter, to seeding in the GH in January, to seeding in the field in February, to transplanting the stuff from the GH to the field in March, to weeding (and more weeding) in April, to harvest and delivery in May. As some of you may remember in years past, the harvest and delivery has been known to start in April, which we always welcome to stretch out the spring harvest. As you all may remember March was VERY cold, like cold to the point that the crops are behind by 1-2 weeks this year. In fact, In the 12 years I have grown strawberries, I don’t think there has ever been a year we have not been harvesting them by May 1st.
Where are the strawberries!!???? Coming! The plants look vigorously beautiful this year with lots of green berries and flowers to show off. But the red ones are waiting for a warm sunny day, and by the looks of the seven day forecast that may be a ways out still. We are hoping to have some, if even a small amount, for next week’s shares. The small amount you may see for sale at various farmer’s market these days are an early variety called Sweet Charlie. We don’t grow these guys because they only produce for two weeks, while the main season Chandler’s produce for 4-5 weeks. With such a huge investment in time the strawberries require from plant to harvest (8 months!!), we feel that the Sweet Charlie’s don’t provide enough of a return. So, we wait….and dream about soon to be strawberry shortcake…mmmmm.
Keep on reading to review the CSA program’s general guidelines and to check out the four recipes we have included. Please let us know if you have any thoughts, concerns or feedback, we love to hear from you! Best, Elise, Beth, Hannah and Lacey
Review general guidelines of the CSA:
You will receive your share in a waxed box each week. You can take the box home with you and return it the next week when you pick up your next box (gently break it down to flatten it without tearing), or bring a cloth grocery bag with you to the pick up site to unload your veggies so you don't have to remember the box (also gently break the box down to flatten it without tearing and leave at the pick up location).
Each waxed box will have a sticker in the upper right hand corner with the members last name that it belongs to. PLEASE only take a box if it has your name on it. If you share with other folks, it will have the last name of the person I have communicated with. If for some reason there is not a box with your name on it and there should be, please email or call the farm immediately at 919-357-6793, rather than take someone else's box. Make sure to tell this to anyone you send to pick up your share for you.
Reminder: MEMBERS MUST PICK UP THEIR SHARES WITHIN THE ALLOTED PICK UP TIME OR LOSE THIER SHARE FOR THAT WEEK. If you know you are going to miss a pick up, you can email the farm and ask to hold your share for any given week. You can then request a double portion (two shares) to make up for the missed week at any point during the season. Holds and Doubles must be requested by the Monday prior to the Wednesday delivery in question.
THE FARM: Noon-7:00pm, Cedar Grove, about ten miles north of Hillsborough off Efland-Cedar Grove Rd.
HILLSBOROUGH:2:00-7:00pm, right downtown at 108 Hayes St (front porch).
DURHAM (Cornwallis): 2:30-7:00pm, 1715 W. Cornwallis Rd., just one mile from the Cornwallis Road Exit off HWY 15/501 (carport).
DURHAM (Hale): 2:30-7:00pm, 915 Hale St., off Hillsborough Rd., just about one mile from Ninth St. and Whole Foods Grocery (front porch).
CHAPEL HILL: 3:00-7:00pm, 124 Stateside Drive off MLK BLVD, just south of the Timberlyne Shopping Center (front porch).
CARRBORO: 3:30-6:30pm, at the farm's stand during the Wednesday afternoon Carrboro Farmers' market, located next to Carrboro Town Hall.
Swap Box: New this year each pick up location will have a swap box that starts off with three items in it. You can take an item out of your box, put the item in the swap box then take out one of the items already in there you would prefer. You can swap two or three items if you wish since there will be at least three items in the box at all times. You can always leave an item and not take an item if you wish. We hope this will help folks who have a hard time with one or two particular vegetables they feel bad wasting.
Basic Stir-fry with Peanut Oil and Garlic
From Henry’s CSA Recipe Collection
1 pound bok choi, or a mixture of different chois
2 tbsp peanut oil
1 tsp sugar
1 tsp minced garlic
salt or soy sauce to taste
Cut stems into 1-inch pieces and slice leaves coarsely. Heat wok or heavy frying pan. Pour oil in. Add stems and toss over moderately high heat until somewhat softened, about 2 minutes. Add sugar, garlic, salt and soy sauce. Add reserved leaves. Toss another 2 minutes. Serve.
Roasted Turnips with Thyme
From Roots by Diane Madison
Serves 4 to 6
2 lb turnips, trimmed, peeled and cut into 1 1/2 inc wedges
2 tbsp olive oil
2 tbsp minced fresh thyme
2 tsp salt
Position a rack in the center of the oven and preheat to 375.
On a rimmed baking sheet, toss together the turnips, oil, thyme, salt, and pepper. Place in the oven and roast, stirring twice at regular intervals during roasting, until the turnips are golden brown and tender when pierced with a knife, 35 to 45 minutes. Serve immediately.
Roasted Radishes with Brown Butter, Lemon and Radish Tops
yield: Makes 4 side-dish servings
active time: 15 minutes
total time: 35 minutes
Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing
(Makes about 2 servings, recipe adapted from Big Oven, who got it from the New York Times.)
Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves (I used a salad spinner) and cut into thick strips. Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water. (I used used the salad spinner again for the ice water.)
While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that’s large enough to hold all the Tatsoi. Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.
To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates. Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture, the black seeds burn more quickly than the white ones.) Serve immediately.