CSA 2021 - Week #1
Welcome to the first week of CSA! Your vegetables were harvested first thing this morning, while the fields were still wet and muddy from the weekend's downpours. The crew suited up in their fisherman rain gear, tall boots and hats and headed out with their harvesting knives and crates before 8am! Everything was washed and packed into your CSA box this afternoon and the boxes will spend the night in our coolers before we load them onto our refrigerated trucks and send them out to your pick-up site. It's an elaborate and labor-intensive process, but this is what it takes to get you super fresh food from our farm to your neighborhood. We love farming for the community, knowing that as we sit down to dinner Tuesday night, we are sharing the harvest with hundreds of other families across Long Island and Queens. Here's to a wonderful season of bountiful harvests, good health and happiness! Thank you for joining us!
- Maggie & Matt
This week's harvest
NOTE: The Vegetable CSA begins this week.
The fruit share begins in August.
Baby Bok Choi
You eat the entire leaf and stem of this wonderful Asian green. Excellent in stir-fries!
Storage: In an airtight container in the fridge.
Uses: Best Cooked
How the farmer eats it this week: Quick Bok Choi Saute
When to use: Within 5 days
Japanese Salad Turnips
Crunchy and sweet! Yes, you can eat them raw and you should! The greens are delicious sauteed like spinach. Do not discard the greens...they are the best part of the veg! It's a true, two-for-one veggie.
Storage: In an airtight container in the fridge. Separate the roots from the greens. EAT THE GREENS! They are the best part.
Uses: Raw/Cooked
How the farmer eats it this week: Turnips sliced and eaten raw for a snack. The greens sauteed with olive oil & garlic served with eggs for breakfast.
When to use: Within 5 days
French Breakfast Radishes
Probably the prettiest crop we grow! We love these as an appetizer with butter and salt. You can also slice them in salads or saute if you don't like the spicy bite. Cooking them will mellow out their flavor. I don't eat the greens myself (I find their texture a bit hairy), but some people do cook them or make pesto. Do you? Let me know!
Storage: In an airtight container in the fridge. Separate the roots from the greens.
Uses: Raw/Cooked
How the farmer eats it this week: With butter and flaked salt, of course!
When to use: Within 3 days
Red Kale
My favorite kale variety. Use in soups, for kale chips, smoothies and more!
Storage: On the counter.
Uses: Raw/Cooked
How the farmer eats it this week: Kale chips for the farm kids, the rest in our morning smoothie with lemon, cilantro, green apple and frozen berries . (Add coconut or regular water to consistency.)
When to use: Within 5 days
Green Boston Lettuce
The softest leaves for the best tasting salad! You can't find this variety in stores. It's a cool season specialty only available in June or fall.
Storage: In an airtight container in the fridge.
Uses: Raw
How the farmer eats it this week: A fabulous salad with the perfect vinaigrette (see recipe below), toasted pine nuts, red onion and feta.
When to use: Within 5 days
Bunching Broccoli
This is an amazing broccoli variety, similar to broccolini. You eat the whole thing - stem, leaf and floret! Steam gently. It cooks quickly!
Storage: In an airtight container in the fridge.
Uses: Cooked
How the farmer eats it this week: Simply steamed with olive oil and salt & pepper.
When to use: Within 5 days
Collards
These are a beloved Southern green, but also adaptable to most recipes calling for kale. We love it sauteed with eggs for breakfast, great in soups or steamed and used as a wrap!
Storage: In an airtight container in the fridge.
Uses: Best Cooked
How the farmer eats it this week: Green Curry Collards with rice!
When to use: Within 5 days
Recipes!
French Radishes with Butter & Salt - Dorie Greenspan
Perfect Salad & The BEST Vinaigrette
Green Curry Collards - Chef Vivian Howard
Braised Baby Bok Choi
Traditional Southern Collard Greens with Bacon!