CSA 2020 - Week #1
“It is spring again. The earth is like a child
that knows poems by heart.”
― Rainer Maria Rilke
Welcome, dear friends, to the first week of the CSA! We have been tending to our crops for months in anticipation of this week's first harvest. The lettuce seeds that Galen (age 10) helped plant in the greenhouse back in March have now grown to the size of dinner plates. The arugula seeds that Farmer Matt seeded in the field just 3 weeks ago have grown up enough to be harvested in their "baby" stage for tender salads. Farming is a dance with Mother Nature. It keeps us on our toes and bring us to our knees. It is both magical and challenging and we couldn't imagine spending our days any other way. We look forward to sharing with you the bounty of our harvests all season long!
Please familiarize yourself with the format of our newsletters below. First, we include a weekly update from the farm with important information about the status of the crops. Then you'll find a list of what we're harvesting for your shares. Below that, some of our favorite recipes from our farmhouse kitchen or from our favorite chefs, cookbooks or food blogs. Several times a month we will send out a newsletter with more in-depth information about our farming practices and photos from the previous weeks. Thank you for joining us and Bon Appétit!
Much love,
Maggie for Farmer Matt, Kelly, Galen, Zinny & The Crew
A NOTE ON QUALITY
We are committed to growing the highest-quality produce for our CSA membership. While we do our best to check the quality of everything that comes in from the fields before packing it into your shares, once in a while something gets past us. If you receive an item in your share that does not meet our high standards, please let us know right away and we will replace it the following week. Do not wait to inform us of an issue or we may no longer have the chance to replace it for you. We want you to be absolutely delighted with the CSA!
Notes from the fields
It's been an unusually cool spring, which means that our crops have been growing slowly in the field. We start the season in February by seeding our transplanted crops in the greenhouse. Transplants are baby plants that we give a head start in the warm greenhouse before we move them out to the field. Many of these crops are seeded in successions so that we have a steady supply for your share boxes. This includes all the lettuce which is a "one-cut" crop. This means that the one seed we plant grows into one lettuce head and once it's harvested for one member, that's the end of it. Kale, on the other hand, grows into a big plant that we can harvest single leaves from over the course of a few weeks. The plant keeps growing and producing leaves and we can keep cutting from it and making bunches of kale like you're getting in this week's share. This week's warmer temperatures and sunshine should make our plants very happy and we're anticipating seeing a lot of new growth!
This week's harvest
*IMPORTANT NOTE ON CLEANING PRODUCE*
Everything in the shares comes in straight from the fields to our Washing Room where our farm team carefully washes it with fresh, clean water. You should wash all produce a second time when you get it home. This will ensure that all soil is removed and that it is ready to eat!
Arugula
Harvested by hand because it's so tender, be careful to wash this arugula gently and dress with a light vinaigrette. The peppery flavor is still subtle, as the weather has been cool. Wonderful in salads or on sandwiches.
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days
What I'm making: Arugula salad with shaved Parmesan and a light vinaigrette (recipe below)
Red Kale
Hands-down the best kale variety, which is why we grow it! Remove the center stem, as it's too tough for most recipes.
VIDEO: Watch how to remove the kale stem here!
Storage: In an airtight container in the fridge.
Uses: Raw or Cooked
When to use: Within 1 week
What I'm making: Half the bunch is going in a White Bean & Kale soup, the other half is going in our morning "green monster" smoothies.
Bok Choi
The texture of bok choi is the best part of this Asian green. You eat the whole thing - leaf and stem. Just remove about 1/8" at the very base of the stem.
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days
What I'm making: Braised Bok Choi (recipe below)
Boston Lettuce
Boston or Butter Lettuce only grows in the cooler weather of the spring and fall. It has very tender leaves and is a delicacy this time of year. See the recipe below to master the perfect salad!
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 5 days
What I'm making: Perfect Green Salad (recipe below)
French Breakfast Radishes
Just the prettiest radish! The French have a wonderful tradition of eating them with butter and salt, which is surprisingly good! For those who don't prefer their spicy bite, you can easily roast them (recipe below) and their greens are edible too when cooked.
Storage: In an airtight container in the fridge.
Separate the roots from the greens before storing. Greens can be cooked or you can compost them.
Uses: Raw or Cooked
When to use: Within 1 week
What I'm making: On an appetizer platter - radishes, butter, flaked salt, hummus dip and some almonds
BRIERMERE FARM FRUIT SHARE begins in August!
