CSA Newsletter–July 5-6, 2017

Minted Sugar Snap Pea and Radish Salad

Pretty much everyone was throwing hay this week, with the first stretch of dry days we’ve had this summer.  We were too.  After all the rain, now we have all this sun, and the plants are happy, if not a little confused.  We are in a transition now, with greens and cool-loving crops slowing down a bit as the heat loving ones start putting their energy into the fruit. 

Our two share days may look very different due to this transition, so here is a general list of what may be in your share.  If you don’t get it this week, you’ll get it next week.  Everyone will get PEAS AND RADISHES, though, so check out the recipe below.  Everyone will also get KALE, of which there are several varieties to chose from.  Check out this link for a guide to the varieties: Different Types of Kale .  At the farm, we grow Lacinato, Red Russian, White Russian and Winterbor/Vates (curly).  We will try to have an assortment of choices of kale for those who want it weekly.  It’s a very giving plant, and we’re happy to provide it.  Also, if you haven’t tried  Kale Salads , now is the time!

This week’s veggies:

  • Head Lettuce OR Salad Mix
  • Kale (Curly, Red Russian, White Russian or Lacinato)
  • Broccoli
  • Radishes
  • Snap Peas OR Snow Peas
  • Scallions OR Garlic Scapes
  • Cucumbers OR Zucchini/Summer Squash

Salad Share

  1. Head Lettuce
  2. Kale
  3. Snap OR Snow Peas
  4. Radishes

Sugar Snap Pea and Radish Salad

Adapted from Martha Stewart

  • 1/2  pound sugar snap peas (or snow peas), ends trimmed and sliced
  • 4 radishes, sliced paper-thin
  • 1 teaspoon finely grated lemon zest (optional)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
    1. Place sugar snap peas, radishes, lemon zest, lemon juice, and oil in a serving bowl.

    2. Toss well. Season with salt and pepper, and serve immediately.




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