April 27, 2016, Week 1

What’s growing on?
Welcome to our 2016 Spring Summer CSA program! We are excited that the season is starting off with a bang, strawberries and broccoli both being a little on the early side due to these crazy warm days. Upper 80’s in April?  Hmmmmm. While unusual, I won’t complain as things are growing quickly. As I say that, I also hope it won’t last all through May. The cool season crops such as greens and roots that we start off our season with do prefer the temperatures to be cooler than that. Excess high heat can cause early bolting, bitter flavor on greens and woody roots on our root crops. So far I think we are managing, and the warm season summer crops we planted last week such as tomatoes, eggplant and peppers are loving it!

This season we have a great crew with Avery returning and Meredith and Eric (both with previous farm experience) joining us for their first season. Meredith is a native of Hillsborough although she is returning from working on a farm in Connecticut for a couple of years. Eric is also a NC native who has had farm experience at Elon College. Avery, also a NC native, worked for us part time through the winter and is still going strong! In addition to these three there is of course myself and my business partner, Beth, who manages the fall and winter seasons on the farm.

We had some interesting problems in our greenhouse this January-March. We grow just about all of our own transplants in a heated greenhouse beginning in early January. We had a problem it has taken us some time to identify, and unfortunately lost a good bit of our spring crops. We were lucky enough to be able to purchase most of the plants we needed, yet not our favorite lettuce varieties. Therefor this year we will not have as much head lettuce as we normally do. Return members know that we usually have at least a head a week through the spring. This year we will have heads a few times and we will have baby lettuce mix a few times. We have planted other greens to fill the gap so no worries, you will get your green fix!

In closing, here is a picture of our wonderful strawberry plants with the green garlic standing proud and tall behind them.

That’s all for now! We hope you enjoy everything and as always let us know if you have any feedback, thoughts or concerns.
All the best,
Elise, Beth, Avery, Meredith and Eric

Recipes:

Radish Salad
1 bunch of French Breakfast or Red radishes
2 tablespoons thinly sliced chives
olive oil
2 to ounces Parmigiano-Reggiano
sea salt and freshly ground pepper
radish leaves, optional

1. Set aside a handful of the most tender radish greens. Trim the radish roots, leaving just a bit of the stem, and wash them well. Wick up the excess moisture with a towel, then slice thinly, either lengthwise or crosswise. Put them in a bowl and toss with the chives, and enough oil to coat lightly.
2. Put the radishes on a platter, shave the cheese over them, and add salt and pepper and the greens, if using.
Wilted Spinach with Lemon Juice
1 lb spinach
Salt & ground black pepper
½ lemon

Heat a large nonstick skillet over high heat and add spinach leaves in batches. As each batch begins to collapse, add another, until all the spinach has been added to the pan. When all of the spinach has wilted, season with salt and black pepper and stir 1 to 2 minutes.  It should be tender but not mushy, and a rich dark green color. Remove from heat, squeeze on lemon juice, and serve

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Baby Lettuce Mix

½ lb.

Plastic bag, crisper drawer.

See below for more info on our lettuce this year.

Spinach

½ lb.

Plastic bag, crisper drawer.

*See Recipe Below!

Broccoli

¾ lb.

Plastic bag, crisper drawer.

We had some for dinner and I have to say, this broccoli is really good!

French Breakfast Radishes

1 bunch

Plastic bag, crisper drawer.

*See Recipe Below!

Green Garlic

2 stalks

Plastic bag, crisper drawer. You can store without the bag yet they will hold longer and not wilt with one.

This is garlic at its immature stage, if left in the ground it will form a bulb. At this stage it is considered a delicacy that you can eat raw or sautéed. You can eat the white AND green parts, although the green is tougher and would be better cooked to soften. Green garlic has a mild garlic flavor that is quite unique.

Strawberries

1 pint

Remove from the paper bag and store in the refrigerator. Fresh strawberries have a short shelf life of a couple of days.

Strawberries are here, although we don’t grow many due to how long these yummies take to harvest. Hot and dry are the strawberries best friend as it makes for sweet berry. Interestingly, the ones we picked last Friday before this weekend’s rain were much sweeter! The water dilutes the sugars. These are still yummy though so enjoy!

 

Full Share

Quantity

Storage Info

Notes

Baby Lettuce Mix

½ lb.

Plastic bag, crisper drawer.

See below for more info on our lettuce this year.

Greens Salad Mix

½ lb.

Plastic bag, crisper drawer.

This is a greens mix that can be eaten raw as a salad alone or mixed in with your baby lettuce mix. If you prefer, it can be sautéed and used as you would any greens. It is a mix of Asian greens and mustard greens.

Spinach

1 lb.

Plastic bag, crisper drawer.

*See Recipe Below!

Broccoli

1 lb.

Plastic bag, crisper drawer.

We had some for dinner and I have to say, this broccoli is really good!

Red Radishes

1 bunch

Plastic bag, crisper drawer.

*See Recipe Below!

Green Garlic

2 stalks

Plastic bag, crisper drawer. You can store them without the bag yet they will hold longer and not wilt with it.

This is garlic at its immature stage, if left in the ground it will form a bulb. At this stage it is considered a delicacy that you can eat raw or sautéed. You can eat the white AND green parts, although the green is tougher and would be better cooked to soften. Green garlic has a mild garlic flavor that is quite unique.

Strawberries

1 pint

Take out of the paper bag and store in the refrigerator. Fresh strawberries have a short shelf life of a couple days.

Strawberries are here, although we don’t grow many due to how long these yummies take to harvest. Hot and dry are the strawberries best friend as it makes for sweet berry. Interestingly, the ones we picked last Friday before this weekend’s rain were much sweeter! The water dilutes the sugars. These are still yummy though so enjoy!

Bunched Curly Kale

1 bunch

Plastic bag, crisper drawer.