CSA 2021 - Week #2

Lettuce is having a moment. It's loving this early June weather with the warm days and cool nights. Here's Galen harvesting a head of Butttercrunch Lettuce for dinner last night. It's crunchy like a Romaine, but still soft on the outer leaves and so much sweeter. It will hold up well with a heavier dressing if you choose. We're also excited for the kohlrabi in this week's share. It looks like something from outer space, but it's actually a cousin of the cabbage and it's super delish raw and in a variety of dishes. And what's the deal with two (2!) types of kale in the box? Rest assured we never intended this to happen, but Mother Nature had other plans. So more kale for all of you. MAKE SOUP!

Be well!
Maggie & Matt, Kelly and the farm crew

P.S. The strawberreies are ripe for the picking! We'll be open this week Tuesday & Wednesday, 9-2 and Friday & Saturday, 9-5. More info here!

This week's harvest

NOTE: The Vegetable CSA begins this week.
The fruit share begins in August.

Buttercrunch 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 olives, red onion, homemade bread crumbs & feta.
When to use: Within 3 days

Kohlrabi
A cousin of the mighty cabbage.  Peel off the thick skin and you can slice and eat raw OR braise or put in soups. It has a mild flavor making it very versatile in the kitchen.  Northern Europeans go bonkers over this stuff!  It's a staple in their kitchens and you can't find it in stores.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
How the farmer eats it this week: Sliced raw with sea salt.
When to use: Within 5 days

French Breakfast Radishes
A little bouquet bunch for everyone because we had more in the fields than we had planned on!  Bonus radishes for everyone!
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

Toscano Kale
Also knows as dinosaur kale!  Great for cooking in soups or steaming. Nutritious powerhouse!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
How the farmer eats it this week: Kale salad!
When to use: Within 5 days

Red Kale
We have an abundance of kale!  It was supposed to last for just one week's harvest, but there is more!  The fertility in the field is amazing.  If it's too much, make a double batch of kale soup (recipe below) and stick it in the freezer for dinner one night when you're too tired to cook! 
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
How the farmer eats it this week: Kale chips, Kale & White Bean Soup
When to use: Within 5 days

Red 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

Sugar Snap Peas
ITEM IN ROTATION:  Coming to you either this week OR next week! 
So good raw or in a stir fry!  Super sweet!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
How the farmer eats it this week: Raw as a snack in the fields...
When to use: Within 2 days

Recipes!

Raw Tuscan Kale Salad - the best!
White Bean & Kale Soup - the best!
Kohlrabi Salad - Food 52
Kohlrabi Fritters