This Week's Harvest

Spring Share May 18

Salad Turnips: This white “salad turnip” is a variety called Hakurei. The flavor is great when eaten raw. They are sweet and fruity, and the texture crisp and tender. Fantastic on salads or as a snack. You can also sauté, steam and stir fry them. The dark green hairless tops can be eaten raw or lightly cooked. To store: Remove the turnips from their greens; store each separately in a plastic bag. Note: Some of the turnips have little brown spots on them. This is caused by aninsect below the ground taking advantage of the great turnips we planted. It is only superficial. You can scrape off the browning or leave it on, up to you.

Escarole: The escarole is the large, green head that looks like lettuce but is a bit stronger in flavor than lettuce, one taste will tell you the difference. Delicately crunchy thin leaves, mildly bitter and sweet. The base for Italian salads. Can also be grilled. Store in a plastic bag in the refrigerator.

OR Endive: Very frilly, smooth but deeply cut leaves. This variety of endive is has a delicious, crisp, bittersweet taste. Store in a plastic bag in the refrigerator, wash as you would a lettuce head. Uses: Can be added to salad for a nice texture and flavor. Can be sautéed or grilled. To grill: Slice the head in half. Generously brush with olive oil. Set on hot grill for a few minutes on each side until endive begins to wilt and becomes just slightly charred.                     

Spinach: We harvested the last of the spinach from the hoophouses. The spinach was rinsed in cold water and spun dry. Storage: The leaves are large and sturdy and should hold up in the bag they are delivered in.

Sauté Mix: The sauté mix isre-growth from two weeks ago, and the leaves grew back big. We plan multiple harvests from each bed of greens. Just as your grass grows back after cutting it, so salad greens grow back in much the same way. Sauté mix is nice lightly sautéed, added to stir fry, put in omelets or scrambled eggs, served over rice or mixed in with rice, added to quiche and soup, eaten as salad, or mixed with salad mix or lettuce heads for a more interesting salad. Can be stored in the bag it comes in.

Salad Mix: This week’s salad mix is also re-growth. Salad mix is probably the most fragile item we deliver and should be eaten up sooner than most of the other items in your share. Lettuce heads will last longer than salad mix. Store salad mix in a salad spinner or in a plastic container lined with paper towel to absorb any excess moisture.

Lettuce Head: We are delivering Fenberg (green crisp leaves) and Pomegranite Crunch (red romaine). To store: In an airtight container or plastic bag.  Do not leave it ‘naked' on the refrigerator shelf. It will dehydrate. To wash: Fill a sink with cold water. Remove leaves and let them soak. Rub off any dirt from base of leaf. Spin dry in salad spinner or blot dry with towels. (the wash process will also rehydrate a wilted head). 

Scallions: These beautiful scallions are a variety called White Spear. Please make use of the whole scallion, the white and the green part. Nice raw or lightly sautéed. Store in the refrigerator in a plastic bag.

Arugula: An Italian salad green with an intriguing peppery taste.  Serving suggestions: It can be combined with salad mix or lettuce or you can have a whole salad of arugula. Store in the refrigerator in a plastic bag.

Radishes: We harvested the radish beds clean, some huge ones out there, they sure grew over the past week. The greens are very good sautéed. To store: Remove greens from radishes and store each in separate bags. Leaving the green tops on radishes (or turnips) draws the moisture from the radish causing it to become soft. 

Rhubarb: This spring treat is actually a vegetable related to the dock plant, a common weed. We do, however, think of rhubarb as a fruit, due to its traditional uses in desserts. Nutritionally, rhubarb brings great rejuvenating gifts to end the seasonal winter diet. Rhubarb is high in vitamins A and C, and a variety of minerals, particularly calcium. It is only the stalks of the rhubarb plant that are edible, the leaves being highly toxic due to their significant oxalic acid content. The stalks are extremely acidic and sour and are usually sweetened during preparation. Go ahead; take a taste of the raw stalk. Storage and uses: Rhubarb should be stored in the refrigerator in a plastic bag and will keep for up to 1 week or more, after which the stems will begin to soften and shrivel. It can be frozen for future use by chopping and putting in a zip-lock bag. Use frozen rhubarb as you would fresh. No need to thaw before adding to recipes.

*Fennel: This bulb smells and tastes of mild anise. Fennel is a staple in Italian cooking and can be eaten both cooked and raw. Uses: Eaten raw, slice it thinly, drizzle with olive oil and a generous cracking of black pepper. Cooked: Fennel always makes an interesting substitute for celery. It is delicious baked, steamed, sautéed or grilled. Sautéed with onions and served over pasta or on pizza is delicious. Store in the refrigerator in a plastic bag.

The art of eating a lot of greens.  If you love salads, there are probably enough greens in this box to eat salad 3 meals a day. But maybe you don’t want to eat that many salads. If you cook with greens, poof, they shrink. There are really no rules. Start with oil (maybe some onion and garlic and spices to your liking) and add greens, the heartier ones first, more delicate last. Serve over rice, pasta or as a side dish. Splash on some toasted sesame oil, balsamic vinegar or tamari. Experimenting is fun.

This is your last spring share. Thanks so much for joining us. We hope you have enjoyed this splash of spring.                                  

We still have main season shares available. Tell your friends to sign up!

 

*Partial Deliveries - items that might be in your share this week
Our farm is purely CSA (we do not sell at farmers market and do minimal wholesaling) so all of the produce we grow goes to you, our CSA members. We pack up to 1,000 shares each week. Some vegetables mature at the same time while others mature over an extended period of time. When we harvest a smaller quantity we do partial deliveries, meaning we deliver an item to some pick up sites one week and the other sites during the following weeks. We keep very close track of who gets what when. Fairness and equality are very important to us. So if you have a friend who picks up at a different site and you hear about something they received and you didn't, know you will receive it too. Let us know if you have any questions.

**Understanding A-WEEK an B-WEEK rotation 
Some of the vegetables we grow are delivered just one time to each member. In order to organize this, each of our pick up sites is designated as either an A-Week or a B-Week site. The designation coincides with the week the Bi Weekly share is delivered to that site. When we deliver an item to an A-Week site only, that means all of the Weekly, Large and Bi Weekly shares at that site receive the item. The following week that item goes to the other sites. Everyone will receive the same variety of each vegetable or fruit we grow, but not necessarily in the same week.