April 22, 2015, Week 1

A Few Reminders:
REMEMBER, you must pick up your box within the designated pick up times for your location or forfeit your share for that week. You can email the farm by the Monday before the Wednesday delivery if you would like us to hold your box for that week and claim it as an additional box on a later week. 
Carrboro- 3-6:15pm
Chapel Hill- 2-7pm
Durham Cornwallis- 2-7pm
Durham Hale- 2-7pm
Hillsborough- 2-7pm
Farm- 12-7pm
*Pick up locations are self-serve (except for Carrboro), pick up the box with your last name written on it in the upper left hand corner.  Take the box and return it the following week when you pick up your next box, or bring a bag, unload your veggies and leave the box.

What’s Going on at the Farm?
Hello, members! Welcome to the 2015 CSA program! We are moving a million miles an hour so far this week as our annual epic day long tomato planting coincided with our first CSA harvest the past two days. One thousand tomato plants went in the ground while we harvested and prepared a couple hundred pounds of tender greens for you. The rest of the week may prove to be just as hectic as we finish preparing our summer planting beds for winter squash, eggplant, beans and more, while hoeing our existing carrot and onion beds.  The weather is beautiful and it is a great time to be working outside!  We hope you enjoy all of your goodies this week.  Let us know if you have any questions, thoughts or concerns. 
All the best,
Elise, Beth, Trish, Shelley and Lauren

Recipes!

Radish Butter for Radish Sandwiches
6 radishes
4 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
Sea salt

1. Wash and trim the radishes. If the leaves are tender and fresh, set a dozen or so aside, stems removed. Slice the radishes into thin rounds, then crosswise into narrow strips. Each should be tipped with color. Chop the leaves. You should have about 1/2 cup.
2. Mix the butter with the lemon zest until it’s soft, then stir in the chopped radishes, radish leaves, and a pinch of salt. Spread on slices of crusty baguette and serve.
Makes 1/2 cup

Spinach Salad with Dried Cherries
Serves 4
¼ c raw green pumpkin seeds
 4 t red-wine vinegar
1 T Dijon mustard
2 t olive oil
Coarse salt & fresh ground pepper
8 oz small leaf spinach (washed & dried)
½ c thinly sliced red onion
½ c dried cherries

  1. Preheat oven to 350°F. Spread pumpkin seeds in a single layer on a pie plate; bake until puffed and brown, ~10 minutes.
  2. Meanwhile, in a large bowl, whisk together the vinegar, mustard, and oil until combined & thickened; season with salt and pepper.
  3. Add the spinach, onion, and cherries to the dressing; toss to combine. Top the salad with the pumpkin seeds and serve immediately.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Spinach

½ lb.

In the plastic bag in the crisper drawer of your refrigerator.

Washed

See Recipe Below!

Head lettuce

One

Bag, crisper drawer

Unwashed for longer storage

Radishes

One bunch

Bag, crisper drawer.  Remove the greens from the roots for expended storage or roots.

Washed

See Recipe Below!

Baby mixed Kale

½ lb.

Bag, crisper drawer

Unwashed: Baby leaves are so tender that when we wash and spin them dry it damages the leaves affecting storage.

Sweet Potatoes

2 lb.

Countertop,  no temps below 50 degrees

From last fall’s harvest! These are unwashed because they store longer that way by remaining dormant.

Green Garlic

One

Crisper drawer

 

 

Full Share

Quantity

Storage Info

Notes

Spinach

1 lb.

In the plastic bag in the crisper drawer of your refrigerator.

Washed

See recipe below!

Head Lettuce

One

Bag, crisper drawer

Unwashed for longer storage

Radishes

One bunch

Bag, crisper drawer.  Remove the greens from the roots for expended storage or roots.

Washed

See Recipe Below!

Turnips

One bunch

Bag, crisper drawer.  Remove the greens from the roots for expended storage or roots.

Washed

Baby Mixed Kale

1 lb.

Bag, crisper drawer

Unwashed: Baby leaves are so tender that when we wash and spin them dry it damages the leaves affecting storage.

Sweet Potatoes

3 lb.

Countertop,  no temps below 50 degrees

From last fall’s harvest!

Unwashed: They store longer that way by remaining dormant.