This Week's Harvest

Spring Share April 27

Radishes: These beauties can be eaten raw, sautéed, stir fried. The greens are also delicious. Simple use: Chop radishes and sauté in oil or butter; chop greens and add to the sauté after several minutes; add a splash of tamari. Serve as a side or over rice. Sautéed radish greens are very good in scrambled eggs. Storage: Radish greens should be removed before storing radishes. Store radishes in a plastic bag so they retain their crispness. Store greens in a separate bag. 

Sauté Mix: A combination of greens, some of them a bit spicy: Red Giant Mustard,  Suehlihung, Green Wave, Red Russian Kale & Scarlet Frills. It has been well rinsed in a large tub of cold water, spun dry and bagged. Uses: Raw in salads; lightly steamed, sautéed, stir fried; added to lasagna, quiche & casseroles; steamed & tossed with red wine vinegar, olive oil, salt & pepper; served over rice or pasta with a vinaigrette dressing or soy sauce.

Lettuce Heads: The green romaine is a variety called Dragoon. The dark red mini romaine is called Truchas. Store lettuce in a plastic bag in your refrigerator. Don’t set it on the shelf and close the refrigerator door. The lettuce will wilt and dehydrate. If it becomes limp soak it in a sink full of cold water, shake or spin dry, put it into a plastic bag and refrigerate.

Salad Mix: A mix of seven different varieties of lettuce. Note the different colors and shapes. The salad mix was well rinsed in a big tub of cold water, spun dry and bagged. If you store your greens in the bag they come in, there may be some water in the bag causing the greens to get slimy, so do it at your own risk. A salad spinner works well for washing, spinning dry and storing. Do yourself a favor and get one. Your loose greens will last much longer. You can also store greens wrapped in a paper towel placed in a plastic bag.   

Chives: Chives are a very mild allium (member of the onion family). There may be some flower buds in your bunch which are edible or you can put them in a vase where they will bloom. Snip your chives with a scissors. They are delicious on a salad, well paired with eggs, added to butter or cream cheese as a spread. Storage: In a plastic bag in your refrigerator. If you are not going to use them right away put them in a zip lock bag in the freezer, whole. When you want to use them snip what you need and return the rest to the freezer.

Spinach: This tender, melt in your mouth green delicacy is one of the pleasures of spring. It has been well rinsed in a large tub of cold water, spun dry and bagged. You can store it in the plastic bag it comes in. Note: you will get a larger bag next delivery. The spinach grew very slowly this spring, not much sun.

Sorrel:  These arrow-shaped leaves are a bit sour and have a strong lemon flavor. When sorrel is heated it immediately loses its bright green color and dissolves. Uses: It is best used in soups and sauces but certainly can be added to a salad. Store in the refrigerator in a plastic bag. 

Ramps (or Wild Leek): A member of the onion family, this spring specialty has the flavor of onion and garlic. You eat the whole plant, leaves and stems. These ramps were gathered from a neighbor’s woods. When we arrived at the place where these ramps grow in abundance, they were carpeting the forest floor. Eight of us dug them up, divided the individual ramps from the clumps and sat on the cool earth while counting 2,400 of them into crates. Store them in the refrigerator in a plastic bag. Uses/ Simple preparation: To begin, chop the white part of the ramp. Sauté it in oil for a couple of minutes. Add the ramp greens and sauté until they wilt. They can be added to whatever you like. I have added eggs to make yummy scrambled eggs for brunch and rice to make a nicely flavored rice dish for dinner. Last night I sautéed ramps, radishes and bok choy. They are fabulous in potato soup. Be creative.

Arugula: An Italian salad green with an interesting peppery taste. Serving suggestions: It can be combined with a milder leafy lettuce and tossed in extra virgin olive oil and a touch of red wine vinegar. It can be the salad if you just love the taste.

Bok Choy: This compact, vase-shaped plant with pale misty-green stems and oval rich green leaves is a traditional stir-fry vegetable. Store it in the refrigerator in a plastic bag. Simple uses: For stir-fry, separate leaf from stem and chop both into 2” wide diagonal chunks. The stem pieces should be added to the stir-frybefore the leaves; they need a bit longer to cook. Also very good raw as salad. Chop the entire bok choy, you can add radishes for a splash of color. Nice dressed with vinegar and oil. 

Your NextShare: You can expect salad mix, sauté mix, radishes, spinach and a lettuce head (you will receive these five items each delivery). In addition we plan for several other items. You can look at ‘This Week’s Harvest’ on our web site each Monday to see the plan for the week.


*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.