CSA 2025 - Week #1 (A)
Checking on the arugula grown under row cover that acts as a physical barrier to keep insects off the produce.
June 18, 19 & 20
We’re excited to kick off another amazing growing season! You’ll be eating fresh from our farm fields from June through November, and we can’t wait to share the bounty of each week’s harvest with you. Here’s to a delicious and nourishing season ahead!
🌱 Eating With the Seasons
These early shares are full of greens because that’s what the cool, wet spring has nurtured—and what our bodies are calling for this time of year.
Eating with the seasons means we’re following nature’s rhythm. We’re in tune with what’s growing right now, what tastes best, and what supports our well-being as we move from spring into summer.
Thank you again for being part of our farm family.
Have a beautiful week, friends!
-Maggie & Matt
IN THE BOX…
Arugula
We love this new variety that's a mix between a cultivated and wild arugula. It has great texture and pungeant flavor.
Storage: In an airtight bag in the fridge.
What I'm making (on repeat): Arugula Salad with a simple lemon-garlic vinaigrette and shaved Pecorino cheese.
Cilantro
We love cilantro in guacamole and chicken soup, but it's also great as the star of the show in a marinade for your choice of protein.
Storage: Bouquet-style in the fridge.
What I'm making: The Halloumi recipe below and a batch of the Marinade.
Toscano Kale
This is my favorite type of kale for side dishes and for soups. We love kale gently steamed (until tender) and then tossed with olive oil, minced garlic and ume plum vinegar. (Available at most natural food stores.)
Storage: In an airtight bag in the fridge.
What I'm making: Tuscan Kale & White Bean Soup
Red Leafy Kale
Love Kale Salads? This tender kale variety is perfect for that. Massage your dressing into the kale and let it sit a while to further soften the leaves.
Storage: In an airtight bag in the fridge.
What I'm making: Kale Chips
Romaine Lettuce
Crunchy, sweet heads. Perfect for Caesar salads and lettuce wraps!
Storage: In an airtight bag in the fridge.
What I'm making: Lettuce wraps for egg salad lunch!
Red Radishes
Of course you can slice these up in salads, but one of the joys of early season radishes is to enjoy them like the French...with a little butter and sprinkled with flaked salt. Don't love the spice? Roast them!
Storage: Remove the roots from the greens. Store in an airtight bag in the fridge.
What I'm making: Halved radishes sprinkled with flaked Maldonsalt and served with European-style butter and slices of baguette.
White Salad Turnips
Juicy and sweet! Best enjoyed raw. I often serve them alongside the radishes sprinkled with salt. Also great sliced for dipping in hummus. Of course, you can always roast them or add to soups.
Storage: Remove the roots from the greens. Store in an airtight bag in the fridge.
What I'm making: Sliced raw and sprinkled with salt as an appetizer.
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STORAGE TIPS
Take 10 minutes the day you come home with your veggies to wash everything before putting it away. It will make your life SO MUCH EASIER throughout the week as you enjoy your share.
GET TO KNOW (AND LOVE) YOUR SALAD SPINNER
I really don't know how anyone can survive without this essential kitchen tool. You will be using it all the time! This one's my favorite, but there are lots of options. (1) Fill it up with cool tap water and dunk and agitate all of your greens separately (arugula, kales, turnip tops). Change the water when it becomes cloudy. (2) I usually do 1-2 rinses, then spin the greens dry and store in an airtight bag in the fridge. Plastic bags work, but I also love cotton Vejibags. The goal is to seal in the moisture. When greens dehydrate they look floppy and sad. Usually dunking them in fresh cool water can revive them!
Remove the radish and turnip roots from the greens. You can just chop them off about 1/2 inch up the stem. I typically compost the radish tops (not my favorite) and save the turnip tops (definitely my favorite!). Green tops should be washed and stored (as described above). The roots should be stored in an airtight container separately.
The cilantro is very tender, so I don't recommend washing it until you're ready to eat or cook with it. A great way to store it is "bouquet-style" in a glass of fresh water on the counter or in the fridge. Change the water daily.
FAVORITE RECIPES
Cilantro Line Marinade (for Chicken, Tofu or Fish)
Choose your protein -- This is always lovely and bright!
Perfect Green Salad & Vinaigrette
The perfect salad every time, for every season. Step-by-step instructions on the simplest way to wash lettuce and whip up a quick, light dressing. Our go-to every night of the week!
Kale Chips
Like potato chips...but kale. Seriously delicious with either type of kale in the share this week. It bakes down a full bunch that you could eat on your own in one sitting. A good way to use up the kale if you don't have other plans for it.
The (Classic) 101 Cookbooks Tuscan Kale Salad
I've been making this recipe for the better part of my adult life.
Halloumi with Lime & Caper Vinaigrette and Cilantro
An early summer favorite when the cilantro comes in! Halloumi is the Greek cheese that you can cook!