CSA Newsletter–June 27-29, 2017

P1050439There has to be some goodness with this rain, right?

Right.  Here it is:  Lots of yummy and nutritious veggies soaking up the moisture and turning it into food.  Never mind the slugs and snails and weeds we can neither cultivate, burn or whack in this muck.  The plants got a good early start and are doing everything in their power to feed us.  Thank you plants, thank you rain… Now enough already.  Oh, and Happy 4th!

Standard Share:

  • Head Lettuce (Nancy Butterhead, Hyper Red Rumpled, Green Star, Winter Density)
  • Salad Mix
  • Garlic Scapes
  • Scallions
  • Radishes (Cheriette and Pink Beauty)
  • Snap Peas (Sugar Ann) OR Spinach
  • Broccoli
  • Bok Choy OR Beet Greens
  • Kale (extra option)
  • Basil

Salad Share:

  • Head Lettuce
  • Salad Mix
  • Kale (Red Russian)
  • Broccoli
If you don’t know the garlic scape, Simple and Seasonal has all the info, including how to prepare this pesto (with pistachios!). 

Garlic Scape Pesto

Garlic Scape Pesto is made from the tender stems of garlic which has a mild and sweet garlic flavor. Use as traditional pesto on pasta or as a marinade.
Author: Rachel Hanawalt
Recipe type: Sauce
Cuisine: Italian
Serves: 6
  • ⅔ C diced garlic scapes
  • ⅓ C extra virgin olive oil
  • ⅓ C freshly grated parmesan-reggiano
  • ¼ C raw pistachios
  • 2 Tbsp fresh lemon juice
  • 2-4 Tbsp water
  • salt and pepper to taste
  1. Prep your ingredients by dicing your garlic scapes, grating your parmesan-reggiano, and squeezing your lemon.
  2. Combine your garlic scapes, parmesan-regginao, pistachios and lemon juice in a food processor and process at a medium speed until they are roughly chopped. Continue to run the food processor and slowly pour your olive oil in through the opening on the lid of the food processor. Process until all of the ingredients are very finely chopped and beginning to become smooth. If the pesto seems a little thick add 2-4 Tbsp of water until the desired thickness is achieved.
  3. Finally, stir in salt and pepper to taste. For a basic recipe, serve on pasta or zucchini noodles.

CSA Newsletter: June 20-21, 2017

CSA_6_22_17Happy Summer!

This week we were definitely enjoying the end of roller-coaster weather and the start of what feels like (do I dare say it?) summer.  Thanks to our brand-spanking-refurbished WALK-IN COOLER, we are able to store your veggies more easily and cool them quicker.

Lots of greens to go around this week:

Standard Share

  • Head Lettuce
  • Salad Mix
  • Pac Choi
  • Beet Greens
  • Swiss Chard OR Kale
  • Broccoli (Tues)/ Radishes (Thurs)

Salad Share

  • Salad Mix
  • Spinach
  • Scallions
  • Radishes

This week you have Pac Choi (or Bok Choy–which is a larger variety), an Asian Cabbage high is Vitamin C and A.  Great for stir frys with beef or pork, you can also chop it up in a slaw or do a veggie stir fry.  This recipe from Food Network is a simple stir fry: Bok Choy with Ginger and Garlic


CSA Newsletter–June 13–15, 2017


Welcome members to the start of a great season!  After a crazy cool spring and the heat spell that followed, we might be settling in to our growing season at last.  We have almost everything planted, as well as succession crops of more radishes, carrots, lettuces, broccoli and beets.  You will notice that our CSA will start out a little light, but it will catch up soon enough!  

This week, enjoy some spring treats for a fresh salad or stir fry.  Members will receive:  salad mix, baby kale, radishes, scallions and salad turnips

There is a great link from Driftless Organics with information and recipes for all sorts of CSA vegetables.  Here is the link for Salad Turnips: https://www.driftlessorganics.com/csa-2/recipes/salad-turnips/

Salad Turnips are spring or fall turnips that can be eaten fresh, like a radish, or sliced and stir fried.  Sweet and tender, these little roots are good either way, and their greens can be cooked as well (much like other turnip greens).

The baby kale can also be eaten raw or cooked.  This early, tender kale is especially good in a “massaged” kale salad. 

Enjoy your veggies and the sunshine that comes with them, and thanks again for supporting our farm!  –Jess, Justin and family