CSA 2012 - Week #3
What's in the Share
The week of June 11th, 2012
Click on a crop below to view more information, cooking tips and recipes...
Baby Spinach - 1 bag
Scallions - 1 bunch
Toscano Kale - 1 bunch
Romaine OR Red Boston Lettuce - 1 head
Cilantro - 1 bunch
Red Beets - 1 bunch
Bok Choi -OR- Japanese Salad Turnips - 1 bunch
Notes on the Share
Baby Spinach - You could saute it, of course, with a little butter and salt & pepper, or try olive oil and garlic -- either way, it will melt in your mouth. This size spinach is also great in a raw salad. I like mine with sliced hard-boiled egg and sliced red onion with a simple vinaigrette. Scallions - Great to top off so many types of dishes. I also love scallions sliced in a salad or you can throw them on the grill! Toscano Kale - Also known as "dinosaur kale", the leaves are thicker, so I like to steam until tender and then toss wtih pasta, or try the kale chip recipe below. Kids go nuts for kale chips, and so do I! Lettuce - Make a salad! Cilantro - You either love it or you hate it. I LOVE it! Cilantro is traditionally used in salsas and guacamole but I love it in so many types of salads or slathered on bread in the form of a pesto-- recipe below. Red Beets - These early season beets are incredibly sweet and don't forget to eat the tops! They can be cooked just like spinach or chard -- sauteed or steamed until tender. You can roast the beets, or just boil them in a pot of water. Cook them first without removing the skin. When they're soft, the skins just slip off like magic! Bok Choi or Japanese Salad Turnips - See my comments from the past few weeks on these.
News From the Farm
Our sweet potato slips arrived last week from North Carolina and were planted by Saturday. (Instead of planting seed, we start out this crop with "slips", or small plants.) It was a rush to get the field prepped and the plants in the ground so quickly, but we're happy it's done and they're happily growing in their new home. Sweet potatoes have quickly become one of our staple crops for the fall and winter storage and we look forward to harvesting them in about 4-5 months!
Connect with your Farm
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 info@goldenearthworm.com at any time, for any reason.
THIS WEEK'S RECIPES
Cilantro Pesto
Kale Chips - kids love this!