CSA 2025 - Week #2 (B)
June 24, 25, 26
Farming is challenging enough, but these triple digit temperatures have really pushed us to our limits. Our crew was out harvesting before 6am this morning to try and beat the midday heat. Everything comes in from the fields and goes immediately into our coolers or dunked in fresh, cold water. You may notice that your greens wilt in this heat. Try soaking them in a bowl of cold water. They can sit in the water for up to 5 minutes to re-hydrate. And remember to get your produce into the fridge as quickly as possible!
What's in the shares? Early season greens are in the shares this week, which is expected at this time of the season. Everyone wants to know what's coming up in future weeks...zucchini, carrots, beets will all be here in about two weeks. With Mother Nature as our growing partner, we can't push the season. We have to savor each moment of year and the bounty that it brings.
Welcome to our bi-weekly "B" members... 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…
Bok Choi
Time for a stir fry! Bok choi is an Asian green that is part of the cabbage family. You can eat the whole thing-- stalk and leaf. Just cut off the very bottom of the stem where they meet.
Storage: In an airtight bag in the fridge.
What I'm making: Bok Choi Stir Fry
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.
Red & Green Boston Lettuce
Your farmers' FAVORITE lettuce! -- so tender and buttery (also known as "Butter" lettuce). Point is, don't overpower it with a heavy dressing. Use the "Perfect Green Salad" recipe below.
Storage: In an airtight bag in the fridge.
What I'm making: Salad! With feta and sliced red onion.
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? Cooking them mellows out the flavor.
Storage: Remove the roots from the greens. Store in an airtight bag in the fridge.
What I'm making: Halved radishes sprinkled with flaked Maldon salt and served with European-style butter and slices of baguette. I'm also loving the radish crostini recipe below.
Toscano Kale
Be sure to remove the stem from your kale before cooking! 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: Steamed kale with garlic, olive oil & umi plum vinegar.
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. Again, remove the stem first (and discard or use in soup/pesto).
Storage: In an airtight bag in the fridge.
What I'm making: Kale salad!
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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
Roasted Radish & Pesto Crostini
Thanks to our member Scott for sharing a similar recipe in our Member Forum. It's a great way to enjoy the radishes & their greens!
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!
Bok Choi Stir Fry
I love this recipe -- I typically make it with the bok choi and an added bunch of kale!
Simple Braised Bok Choi
Simple side dish. Love the tender crunch of the bok choi stems!
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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.