CSA 2012 - Week #1

What's in the Share

Click on a crop below to view more information, cooking tips and recipes...

Strawberries - 1 quart
Rhubarb - 1 bunch
Arugula - 1 bag
Baby Bok Choi - 1 bunch
Red Kale - 1 bunch
Japanese Salad Turnips - 1 bunch

Notes on the Share

Strawberries need no comment-- just enjoy right away, or refrigerate immediately. They won't last more than a day in the fridge anyway, so we recommend you eat them tonight for dessert!  (If they make it until then!) Rhubarb is one of those things that you either love, or you don't know what the heck to do with...  When in doubt, just use the recipe below for the rhubarb cake.  It's simple, delicious, and with a nice scoop of ice cream it might just turn you into a rhubarb lover too!  The arugula is extremely tender - unlike anything you'd find in a grocery store.  Please wash very gently so you don't damage the leaves, and dress with a drizzle of olive oil, wine vinegar and salt and pepper.  It really doesn't need more than that!  I have a bok choi recipe below which is quite simple and brings out the best qualities of this Asian green -- its leaf texture and gentle flavor.  The red kale is my favorite variety of kale-- its leaves are tender enough to eat raw in a salad, but can also be gently steamed.  Try my kale salad recipes below!  And finally, the japanese salad turnips are a fun variety that you won't find in stores and are best eaten raw.  No need to peel them- just slice and sprinkle with a little sea salt as an appetizer, or slice in salads, or just eat them like an apple (as Galen does).  The tops should be eaten too!  I call this a good example of a "two-for-one veg".  You can eat the bottoms AND the tops!  The greens can be washed and cooked like spinach, but the flavor is so much more complex and delicious.  Saute with olive oil and garlic for a delicious side dish.  Bon appetit! 

News From the Farm

Welcome to our 2012 CSA program!  We are thrilled that you're joining us as we celebrate our 16th year of organic farming on Long Island.  With a mild winter and a very busy spring behind us, we are excited to harvest our first week's crops, bringing you some delicious greens (both cooking and salad greens) and strawberries! If you've been a member in the past, the first week's box must look very familiar by now!  These are the crops that grow well in the late spring, so they are almost always guaranteed to make an appearance in the first box of the season.  Coming up in the next few weeks you can expect to see some carrots, beets, fennel, spinach, and other delicious early-season crops! 

We welcome you to explore our website to learn more about our farm and the wonderful things you can do with your weekly share. Check out our BLOG with pictures and videos of our farming practices!  Or find RECIPES and join the community on our FACEBOOK page! 

If you have questions or concerns about your share, please do not hesitate to contact us.  That is one of the benefits of knowing where your food comes from!  Your farmers are happy to hear from you at at any time, for any reason. 

Here's to a wonderful farming and eating season!  

- Maggie...for Farmer Matt, Farmer James, Galen and the rest of the farm crew


Rhubarb Cake
Braised Baby Bok Choi
Tuscan Kale Salad -- use the red kale for this winner of a dish!