This is the first week of the CSA Fruit Shares!  I sent out a separate e-mail detailing the pick-up protocol for the fruit, so please check your inbox!  It's going to be a hot week, which our summer crops love!  This week we're excited to harvest some beautiful Rainbow Swiss Chard, Walla Walla onions, the second planting of cabbage and some other delicious summer delights! 

In other farm news, the resident raccoons have been helping themselves to the sweet corn in the fields.  GAME OVER.  We immediately put up an electric fence to keep them out!  We're irrigating daily, cultivating our crops to keep the weeds out, and between CSA harvesting, we're finding time to continue seeding our successive plantings in the greenhouse and maintaining and tying our tomatoes!  Stay tuned for a full farm update (with pictures) coming out later this week. 

Until then, enjoy this week's sunshine and summer flavors...  xo Maggie

JOIN THE CSA MEMBER GROUP!   Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Walla Walla Onions - Another week, another fresh gourmet onion!  These Walla Wallas are the state vegetable of Washington, where they hail from.  They are juicy, sweet onions, perfect for grilling, caramelizing or eating freshly sliced and diced in salads.  Discard the tops or use them for making stock...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week.

Beets - Beautiful, sweet beets for grating raw in salads or boiling and slicing.  They can be easily grilled too! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week.

Swiss Chard - This is one of the few leaf greens that loves the heat of the summer.  It's best cooked in all recipes - it's really not meant to be eaten raw or used raw in recipes.  Its stalks are edible, but tend to take a little longer to cook.  In most recipes, we recommend giving the stems a head start cooking and then adding the leaves a few minutes later. Try Grannie's Chard recipe below if you are a chard newbie, or if you think you don't like it.  It's divine and even my kids gobble it up!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within a week.

Green Cabbage - This is a fresh eating green cabbage, which means that it is full of flavor and moisture!  Cabbage can be enjoyed in so many ways - in slaws, stuffed and baked, in soups, salads...Try one of our great recipes this week.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 5 days.

Red Batavian Lettuce - This wonderful variety of lettuce grows pretty well in the heat of the summer.  It is sturdy and crunchy like Romaine, but it has a slightly softer leaf texture.  It's my favorite lettuce variety of all!
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw. When to use: Within a week.

Parsley - We love growing (and eating) parsley in the summer.  It's a nutritional powerhouse and adds such fresh flavor to all sorts of dishes!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week.

Cucumber - They are starting to come in nicely! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw. When to use: Within a week.

Summer Squash or Zucchini  - Still no word on the mystery with our zucchini and summer squash.  We did hear from many of you who are experiencing the same issues for the first time this season.  We'll let you know what we can find out...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within a week

Recipes

Grannie's French Swiss Chard
Simple Swiss Chard & Potatoes
Roasted Walla Walla Onions with Pine Nut Butter
Simple Grilled Walla Walla Onions
Caramelized Walla Walla Onions
Raw Grated Beet & Parsley Salad

Tons more recipes, cooking tips and photos from fellow CSA members on our
FACEBOOK CSA MEMBERS PAGE!

What a difference a month makes!  Gone are the days of CSA boxes filled with greens...  The summer harvests are now in full swing with carrots, cucumbers, beautiful gourmet onions, squash, basil and more!  Sweet corn will be coming in the shares in the next few weeks, potatoes by the end of the month, and tomatoes will debut in mid-August.  We hope you are enjoying the full experience of eating with the seasons!  In a world where everything is available to us in an instant, it's a welcome change to pause and enjoy the unfolding of the season's harvests.  Anticipation is good, and a reminder that patience is rewarded. 

Enjoy this week's beautiful bounty!   xo Maggie

JOIN THE CSA MEMBER GROUP!   Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Green Cabbage - This is a fresh eating green cabbage, which means that it is full of flavor and moisture!  Cabbage can be enjoyed in so many ways - in slaws, stuffed and baked, in soups, salads...Try one of our great recipes this week.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 5 days.

Radicchio - This beautiful leaf chicory is back in the shares this week. Just remember that the bitter flavor mellows and practically disappears when cooked.  So if you're a fan of the bitter flavor, stick to eating it raw in salads.  If not, try cooking it.  Grilling it is currently my favorite technique.  
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw, Cooked.  When to use: Within a week.

Green Batavian Lettuce - This wonderful variety of lettuce grows pretty well in the heat of the summer.  It is sturdy and crunchy like Romaine, but it has a slightly softer leaf texture.  It's my favorite lettuce variety of all!
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw. When to use: Within a week.

Basil - This may be the last week of basil for the season.  If you don't want to use it fresh this week, puree it with olive oil and pop it in a jar in the freezer for use later in the year.  
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw or cooked. When to use: Within 3 days.

Yellow Summer Squash  - We're currently experiencing mysterious summer squash and zucchini activity (or lack thereof).  The harvests on these plants have slowed to a crawl, which is highly unusual going into the second and third week of fruiting.  The plants look ok, but there seems to be a lot more male flowers than female fruits.  Cornell Cooperative Extension is going to get involved and we'll let you know if we're able to solve this mystery with their help.  In the meantime, we're giving out everything we have, which unforunately, is only one piece per share.  Hopefully many more to come in future plantings....
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within a week

Carrots - You've been waiting for them patiently and here they are!  Wonderful, freshly dug carrots.  I know, they are sweeter than candy... Remove the roots from the tops before you store them in your fridge.  I don't eat the tops, but some people do...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week.

Cucumbers - This is the first week of harvests off our cucumber plants. They taste like summer to me...juicy, crunchy and sweet!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw. When to use: Within a week.

Cipollini Onions - These gourmet onions are also known as "Little Italians".  They are known to be super sweet - delicious caramelized or roasted in dishes where their sweetness shines!   
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week.

Recipes

Peach, Basil & Radicchio Salad
Seared Radicchio with (or without) Mozzarella
Easy Roasted Cipollini Onions
Cabbage Slaw with Ginger Tahini Dressing
Braised Cabbage with Carraway
Grilled Cabbage with Spicy Lime Sauce

Tons more recipes, cooking tips and photos from fellow CSA members on our
FACEBOOK CSA MEMBERS PAGE! 

(No delivery this week to Forest Hills, Hunters Point or Douglaston)

Happy 4th of July! This week's harvest brings some more exciting summer crops including basil, beets and the return of the mustard mix!  

I hope you all have a happy and safe holiday and enjoy this week's amazing harvest!  

xo Maggie

GOT TIPS? Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Beets - We seeded these beets directly into the soil in April and they're finally ready to harvest for you this week!  Don't forget to separate the green tops from the roots and eat them both!  Boil the beet roots until tender with the skins on.  Once cooked, the skins slip off easily and you can slice up the beets and drizzle with olive oil, vinegar, fresh herbs and salt & pepper for a simple salad.  Beets pair well with citrus, toasted walnuts and soft cheeses (like goat cheese).  The beet greens can be gently sautéed with butter or olive oil and simply seasoned with salt & pepper.
Storage: Beets and greens separately in an airtight (plastic) bag in the refrigerator.  Uses: Raw, Cooked When to use: Within 5 days.

Mustard Greens Salad Mix - Back by popular demand!  See?  You ask for it and your farmer listens!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a a salad. When to use: Within 5 days.

Green Kohlrabi - Quite possibly the most versatile vegetable we grow.  Slaw, sliced in salads, sprinkled with salt, eaten like an apple, braised, roasted, grilled, in soups....am I leaving anything out?  Just remember that it needs to be peeled!  
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw, Cooked.  When to use: Within a week.

Green Kale - It's the healthiest vegetable on the planet, which is why we grow lots of it.  Food is medicine, and this is the best medicine you can eat.  So eat up!  Smoothies, kale chips, steamed and served over pasta with chickpeas...
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw, Cooked.  When to use: Within a week.

Basil - Unless you have a killer basil recipe that you just can't wait to make, I recommend whipping up an amazing batch of pesto and enjoying this delicious basil in all of its glory!  Nothing says summer to me like pasta (or zoodles) and pesto...
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw or cooked. When to use: Within 3 days.

Green Romaine Lettuce - The Romaine lettuce loves the hot weather.  It's crunchy and holds up well to heavier dressings and toppings.  Perfect for Caesar salads. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Zucchini - Yellow & Green! - I've been slicing and grilling these delicious zukes all week long...  I'm guessing that a lot of you are going to make zoodles and pesto!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within a week

Recipes

Fresh Pesto
Kohlrabi Slaw with Cilantro & Lime
Simple Braised Kohlrabi
Kale & Chickpea Soup
Grilled Zucchini with Lemon Salt
Beet & Quinoa Salad
Balsamic Roasted Beet Salad

Tons more recipes, cooking tips and photos from fellow CSA members on our
FACEBOOK CSA MEMBERS PAGE!

It's the first full week of summer and the first week of school vacation for the kids.  The little farmer was up, dressed (boots and hat on) and ready to come to work at 7am this morning.  We love having him here at the farm working alongside us and our crew.  For a seven-year-old, he holds his own quite well and is in farm heaven...

**A note on the blueberries in the shares...  This is a first for us, something in the shares that we did not grow.  I repeat, these are not our blueberries, but they are Certified Organic, grown on an 80-acre organic blueberry farm in Hammonton, New Jersey.  They are hand-picked and grown with care by farmers Elizabeth and Louis Condo.  Why are we including them in the shares?  Since this is the first year that we did not include strawberries inside the shares, we thought that it would be a treat to give you fresh, organic, local berries, even if they did not come from our farm. Let us know what you think! You're receiving them this week and again in 2 weeks.  (This is not the fruit share, this included in the vegetable share.)  The fruit share will begin the week of July 17th, just FYI. **

This week's harvest brings some exciting new crops to share with all of you!  First up, fennel!  If you're not quite a fan of the whole "licorice" flavor part of fennel, don't despair.  The flavor mellows (and practically disappears) when it's cooked.  The recipe below is delightful.  Try it and then let me know how you feel about it.  :) 

The zucchini plants are now producing like crazy!  Fun plant fact!  Did you know that a zucchini plant can grow up to 2 inches PER DAY?  Each plant will produce heavily for several weeks, up to 10 lbs of zucchini!  You'll receive zucchini in your shares for a few weeks straight, followed by a little break, and then another planting will come in.  Zucchini is extremely versatile.  It's delicious simply steamed and served with butter or olive oil and salt & pepper.  Great sliced and grilled, zucchini soup, zucchini bread... 

Enjoy this first week of summer and the beautiful bounty of flavors! 

xo Maggie

GOT TIPS? Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Scallions - Also called "green onions".  Mellow enough to slice in a salad, grill them whole, toss them in pretty much anything! 
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw, Cooked When to use: Within 5 days.

Fennel - A special treat.  The bulb and the stems are the main parts to eat.  Try one of the recipes below!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within a week.

Collards -  One of the most nutrient-dense veg on the planet!  Some members have been raving about making collard wraps and we tried it last week.  So delicious!  Don't know what I'm talking about?  Try this week's recipe!
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw, Cooked.  When to use: Within a week.

Radicchio - Radicchio is a leaf chicory, sometimes known as Italian chicory. It is grown as a leaf vegetable with white-veined red leaves. It has a bitter and spicy taste, which I happen to love, so I eat it raw in a salad paired with a creamy, sharp cheese.  If you're not a fan of the bitter flavor, it totally mellows when cooked.  New to radicchio?  Try the grilled recipe below.  It is delicious and it will make you crave more...I promise. 
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw or cooked. When to use: Within 5 days.

Green Romaine Lettuce - The Romaine lettuce loves the hot weather.  It's crunchy and holds up well to heavier dressings and toppings.  Perfect for Caesar salads. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Zucchini - I can be a purist at times, and to me, there is nothing simpler and more delicious than slicing the zucchini into rounds, steaming until tender and topping with butter and salt & pepper.  The texture is heaven, the flavor sings and best of all, it's dead simple.  Fresh ingredients don't need too much fussing with...  I have not hopped on the "zoodle" bandwagon, but I've heard that they are delicious too. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within a week

Blueberries from Little Buck Farms
Storage: In the container in the refrigerator. Uses: Raw, Cooked. When to use: Within 5 days.

Recipes

Grilled Radicchio with Balsamic & Shaved Pecorino Cheese
Collards Wraps with Roasted Peanuts & Chicken (or like me, substitute tempeh or tofu for the chicken)
Caramelized Fennel with Lemon & Goat Cheese - a favorite of mine!
Simple!  Fennel with Olive Oil & Parmesan
Zucchini with Garlic & Crushed Red Pepper
Zucchini & Cilantro Soup - For those of you who still have last week's cilantro hiding in the fridge...

Tons more recipes, cooking tips and photos from fellow CSA members on our
FACEBOOK CSA MEMBERS PAGE!

Welcome to the fourth week of the season!  This week we celebrate the summer solstice and the first harvests of our hot weather loving crops.  Greens continue to come in at this time of year, but we're now harvesting more "summer" produce like napa cabbage and kohlrabi.  The next few weeks will bring member favorites like fennel and green onions.  There's always something new just around the corner...

Hope you all have a great week!  xo Maggie

GOT TIPS? Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Napa Cabbage - Napa Cabbage is a mild-tasting Chinese cabbage that differs from a more common red or green cabbage in it’s elongated shape, ruffled leaves, and wide white stems. Napa Cabbage is high in Vitamins A and C, as wells as potassium and calcium.  Napa cabbage is great raw, in Asian slaws and commonly used in kimchi, an Asian fermented dish.  If you don't think you don't like cabbage, try this in a salad.  I think you'll love it!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within 5 days.

Purple Kohlrabi - A member of the cabbage family, this funny looking veg needs to be peeled.  Inside it's crunchy and delicious raw in a salad or slaw, or cooked in stir fries and soups.  Very versatile!
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw or cooked. When to use: Within 5 days.

Cilantro -  This herb adds wonderful flavor to soups, salads and sauces!  Too much cilantro to use right now?  Freeze it!
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw When to use: Within 3 days.

Spinach -  This is the next planting, so it is extremely tender.  Best eaten raw in a salad. 
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw is best, or gently wilted.  When to use: Within 3 days.

Bok Choi -  Both the stalk and the leaves can be eaten raw, or cooked. Whether they're stir-fried, gently steamed or added to soup, Bok Choi is easy to prepare and a nutritious addition to meals. Separate the leaves from the stalks, as the thicker stalks take longer to cook. Rinse well and drain, then shred or cut across the leaves, and cut stalks into small slices along the diagonal, saute with a small amount of water or chicken stock.
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw or cooked. When to use: Within 5 days.

Green Romaine Lettuce - The Romaine lettuce loves the hot weather.  It's crunchy and holds up well to heavier dressings and toppings.  Perfect for Caesar salads. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Toscano OR Red Kale -  Perhaps the most nutrient dense and versatile green?  Yes! This one is great for kale chips, soups, thrown in smoothies, anything and everything! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within a week

Recipes

Braised Kohlrabi
Napa Cabbage Salad with Cilantro
Sauteed Baby Bok Choi

Tons more recipes, cooking tips and photos from fellow CSA members on our
FACEBOOK CSA MEMBERS PAGE!

This newsletter is for Tuesday Pick-up Members ONLY. Check your inbox for an accurate newsletter sent out the day before your delivery.  Thank you!

Rain?  What rain?  This hot, dry weather has evaporated all of the moisture out of the soil and today we started irrigating (watering) our plants.  Crazy, I know.  Tasks on the farm in the summer go something like this....  Harvest. Transplant. Irrigate. Cultivate (weed). Seed. Stress Out! Repeat!!!  This week we have some fun new crops to share with you, including garlic scapes and escarole (looks like lettuce, but it's NOT!).  Great recipes below...

Video/Pic of the Week
Washing our bunched greens in our stainless dunk tanks.  - video
Baby basil plants waiting to be transplanted out in the fields.  - pic

This week's newsletter is short and sweet!  Hope you all have a great week!  xo Maggie

GOT TIPS? Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Escarole - It looks like lettuce, but it's not!  To help you ID it in your box, it's green with frilly leaves.  Escarole is a member of the chicory family, a slightly bitter green.  The inside leaves are light colored and have a more mild flavor, perfect for salads and eating raw.  You can enjoy escarole in a salad, gently cooked or in a soup.  It's very versatile!  This is an extremely nutrient dense vegetable, high in folic acid, fiber, and vitamins A and K. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within 5 days.

Garlic Scapes - The scape is the top of the garlic plant-- a delicacy you only get to savor for a few weeks each June, so enjoy! Remove the top head (the bulbous lighter part). The rest is edible. It has a distinct garlic flavor, but it is certainly milder than the cloves. You can cook with it as you would garlic, add it finely chopped into salads.  Better yet, throw it on the grill until tender! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Grilled/Cooked. When to use: Within a week.

Cilantro -  This is definitely a love it or hate it green herb.  I happen to love it.  Two great recipes below.  The pesto is quick and simple, the Halloumi Cheese recipe is a little more involved, but it is extremely delicious!  I also love to flavor my chicken broth/soup with cilantro by throwing in a few large handfuls.  Our Mexican and Guatemalan friends use this in so many recipes - salsas, scrambled eggs, salads, soups.
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw or cooked. When to use: Within 3 days.

Baby Arugula -  This is the next planting, so it is extremely tender.  Best eaten raw in a salad. 
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw. When to use: Within 3 days.

Red Romaine Lettuce - The Romaine lettuce loves the hot weather.  It's crunchy and holds up well to heavier dressings and toppings.  Perfect for Caesar salads. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Green Kale -  Yes, another kale variety!  This one is great for kale chips, soups, thrown in smoothies, anything and everything! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within a week

Recipes

Cilantro Pesto - Great over pasta, fish, chicken..
Grilled Halloumi Cheese with Lime, Capers & Cilantro - I serve this over a large bed of cilantro/salad greens!
Super Simple Escarole & Pine Nuts
Grilled Escarole & White Bean Salad
Roasted Garlic Scapes
Grilled Garlic Scapes - No recipe, just coat with oil and grill on both sides until tender.  Easy!

This newsletter is for Tuesday Pick-up Members ONLY. Check your inbox for an accurate newsletter sent out the day before your delivery.  Thanks!

The second week of the CSA brings us another double feature of Boston Lettuce.  This is the last time you'll get this variety in your shares (sniff, sniff) because it only grows well in the cool early season weather.  After this week, you can expect to receive just one head of lettuce at a time.  So enjoy this buttery leaf variety for one more week! I'm also super excited to announce that spinach is in the shares this week! Spinach is really hard to grow organically for many reasons - it doesn't germinate well, it is extremely finicky during its baby stage, (it hates the hot weather and loves the rain), and harvesting it is tricky.  But we all love it, so we do our best to grow it for you!  Also in this week's shares...collards, turnips and bok choi!

DO YOU STILL HAVE SOME OF LAST WEEK'S SHARE IN YOUR FRIDGE?  If you're a new member or maybe just not so accustomed to eating THIS many vegetables, you may start suffering from CSA Overload Stress.  It's a common condition, but it can be cured!  Here are a few tips to help ease the burden and get your fridge cleaned out in time for this week's share.
Tip #1 - Make salads and vegetables a larger part of your meal.  Most people are used to eating a "Main Course" with a "Side Salad".  If you're only washing up a small portion of your greens for a salad every night, it's going to take a long time to get through it.  Try flipping this around.  Use the salad as your main course and put the other parts of your meal (your protein of choice, etc.) on the side!  A few examples of this may be a huge salad topped with chicken, grilled fish, tempeh kebabs, chickpeas, you name it! 
Tip #2 - Hide it!  There are million different ways to incorporate greens into your meals without really noticing it.  For a quick and healthy breakfast smoothie, fill your blender with a few handfuls of lettuce, collards or kale (yes, it's good!) along with frozen berries, a banana, some orange juice and you're good to go!  Greens also disappear (and add great flavor) to soups.  Use your favorite minestrone or vegetable soup as a starting point and add chopped greens about 15 minutes before it's finished cooking.  It will cook down to almost nothing and it's super flavorful and healthy.  Finally, greens can be used to fill quiches which kids love and it makes a quick and easy lunch.  With a side of salad, of course!
Tip #3 - Give it away!  Neighbors, Co-workers will love you!  This is one of the best tips, originally shared by a fellow member.  Most people won't turn down a gift of beautiful organic produce, so bring your neighbor your unused head of lettuce, or take your collards to work.  You're sure to get a taker and everyone will go home happy!

GOT TIPS? Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Baby Spinach - The most tender, flavorful little leaves you ever did taste! I'm hooked on spinach salads with red onion, toasted pine nuts and a light vinaigrette.  You don't need much. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within 3 days.

Bok Choi - A wonderful Asian green that has juicy stems and tender leaves.  You can eat the whole thing!  Perfect for stir-fries or even raw in a special salad.  Try one of the recipes below.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within 5 days.

Red Boston Lettuce - This tender leaf lettuce is also known as Butter or Bib lettuce and it grows well in the early part of the season in the cooler temperatures. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Green Boston Lettuce - We always grow these red and green varieties in pairs.  They are so beautiful growing in the field and sitting in your salad bowl. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Collards -  These cooking greens don't get the love that they deserve.  They are a cousin of kale, a member of the Brassica family and packed with nutrients.  Their smooth flat leaves have a great texture when cooked.  If you're not quite sure what to do with them, just try one of the delicious recipes below. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within a week

Japanese Salad Turnips - Eat the tops! (Best gently wilted or sauteed.) Eat the bottoms! (Raw or cooked.) Separate the two before storing them in your fridge in a sealed bag. 
Storage: In an airtight (plastic) bag in the refrigerator.  Separate the roots from the greens first- then they can be stored in the same bag.  Uses: Raw or cooked. When to use: Within 5 days.

Recipes

Lemony Collard Greens with Pasta - Cookie + Kate blog
How to Cook Collard Greens - The Kitchn
*Simple* Braised Baby Bok Choi
Apple & Bok Choi Salad
Glazed Japanese Salad Turnips - Epicurious
 

Welcome to the first week of our 2017 season!  The harvest this week is a full expression of springtime on the farm.  Lots of greens with delicate leaves, bursting with flavor and nutrients.  It's just what our bodies need after a long winter eating storage crops and produce shipped in from thousands of miles away.  Our kales and lettuces were seeded in the greenhouse back in February, then transplanted out into the fields last month.  The baby arugula and mustard mix are fast-growing greens seeded just about a month ago and ready for harvest this week! 

Videos of the Week
- Harvesting the baby arugula with our mechanical harvester.
- Washing the mustard greens salad mix in our washing room.

Getting into the groove... Over the next few weeks we will all begin to get into the groove of CSA - the changing seasons, the harvests, the rhythm of the week, the surprises in your shares and the delicious new flavors you'll enjoy!  If this is your first year being part of a CSA farm share, there may be a bit of a learning curve as you learn to cook with a whole box of vegetables that were chosen for you, not chosen by you!  Many of our long-time members have come to embrace (and love!) the fact that the farmers and the seasons dictate the weekly shares.  You don't have to choose, for a change, you can just sit back and be delighted by the bountiful weekly harvests coming your way...

Here are a few simple tips that will help you get the most out of your shares...

#1 - Produce needs to be stored properly!  I will always tell you how to best store your shares in our weekly crop list.  (See below.) Greens need to be in a sealed container or bag so they don't dehydrate.  I like to use these Produce Storage Bags, but plain old zip-locks work just as well.  I re-use these plastic bags over and over, but if you are intent on avoiding all plastic, we have also had good results using glass bowls with a fully-sealed lid. Our produce is harvested the day before your delivery, so it should last if it is properly stored. 
#2 - Get yourself a salad spinner!  If you don't already have one, this will be the most useful tool in your kitchen. Remove the inner colander and use the bowl of the spinner to wash your greens.  Remove any visible soil and put all of your greens in the bowl and fill it to the top with water.  Agitate.  Then transfer the greens to the colander insert, dump out the water and spin dry.  If you see a lot of dirt in the water, you may want to repeat the water soaking/agitation process again before spinning.  I'm sure you'll find lots of other uses for your salad spinner!  I really can't say enough about my love for it.  This is my favorite.
#3 - Cook with an open mind!  Find your favorite tricks & short-cuts!  There may be items in the share that you think you don't like. I urge you to try some of the recipes in our newsletter and if you still don't like it, e-mail me!  I bet I can come up with some recipes that you and your family will enjoy. :)  When in doubt, do what we do....  roast it, grill it, throw it in soup, or add it to your juice or smoothie!  We'll be here every week to inspire you with new recipes and ways to enjoy the flavors of the season!

Enjoy your box!  - Maggie, Farmer Matt & the Crew

This week in the shares...

Mustard Greens Salad Mix - I bet this is new to most of you!  You can't buy it in stores.  Last year we grew a mustard braising mix, but this year we are trying new mustard green varieties and harvesting them at their 3 week stage, while the flavors are mellow, the leaves are tender and it's perfect for salads.  We've been enjoying these salads with a simple vinaigrette and some toasted pine nuts.  You could also add a little feta cheese and red onion.  Let us know what you think of these new salad flavors! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in salad. When to use: Within 5 days. 

Red Boston Lettuce - This tender leaf lettuce is also known as Butter or Bib lettuce and it grows well in the early part of the season in the cooler temperatures.  It also loves all the rain we've been getting!  The most important thing to know about Boston lettuce is that the leaves are so soft and tender that you must use a light dressing.  No ranch or heavy dressings here!  Try my vinaigrette recipe below, or just drizzle with good quality olive oil, vinegar and salt & pepper.  I love to make a special salad with orange sections, red onion and toasted almonds (in my vinaigrette) with this lettuce. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Green Boston Lettuce - We always grow these red and green varieties in pairs.  They are so beautiful growing in the field and sitting in your salad bowl. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Bunched Red Kale -  Don't say you don't like kale!  We grow only the best varieties that you can't find in stores, and this red stemmed variety happens to be the best of the best!  Kale Tip #1 is REMOVE THE STEM!  No one likes the stem, so cut it out.  You can use it in soups, but it's really too tough to use if you're going to eat a raw salad or steam the greens.  (I give my stems to the sheep, but if you don't have any sheep, I understand.)  Fine Cooking has an excellent photo tutorial and video to teach you how to easily remove the stems. Kale Tip #2 is Kale is Versatile!  This variety is perfect for raw kale salads, which last time I checked, is still all the rage.  It's crazy healthy and crazy delicious, so I'm putting my favorite kale salad recipe below.  Kale is also delicious steamed.  Just make sure you steam it until just tender.  If it's not cooked enough it will be hard to chew and if it's overcooked it looses its nutrients and best flavor.  So keep an eye on it!  After steaming, I usually transfer it to bowl and dress with olive oil, freshly chopped garlic and umeboshi vinegar. (What?  Never heard of it?  You're welcome.)  Kale is also delicious thrown into smoothies with fruit or juiced.  I'll talk more about juicing and smoothies in an upcoming newsletter.  Kale chips, anyone?  Kale in minestrone soup?  I could go on....
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups), Steamed, Smoothies or Juiced. When to use: Within a week

Baby Arugula - This arugula is so baby, I think it definitely falls into the "preemie" category.  It's just about 3 weeks old.  Arugula this young is never sold in stores because it is so incredibly tender and delicate and delicious!  So be warned that you should handle it carefully when washing and dressing.  I think you'll love it! 
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw When to use: Within 5 days.

Radishes OR Turnips - So sorry for this terribly long e-mail. If you got this far, I love you, thank you for reading!  Before I get to the "OR" explanation, I want you to know that these roots store best when they are separated from their greens.  So go ahead, rip off the tops of the radishes or turnips.  I'm not a huge fan of radish tops, so compost those unless you happen to love them.  BUT SAVE THE TURNIP TOPS/GREENS!  They are seriously the most delicious greens - wilt them like spinach and drizzle with olive oil and salt & pepper.  I eat them alongside my eggs for breakfast.  Ok, moving on.....  The first seedings of these crops did not come through very well.  It could've been issues with the seed, but we think it was more likely the wet field conditions that may have rotted the seed before it had a chance to germinate.  So we quickly re-seeded two morning plantings of each of these favorites so everyone will get them some time in the next few weeks.  Bottom Line -- If you don't get radishes or turnips this week, don't despair! We keep super careful track of who gets what and we promise to harvest some for you in the next few weeks.  This may happen occasionally through the season, so just be aware that these issues (as well as many others) can cause the contents of the shares to change through the week.  The radishes add such beautiful color to salads.  They are also delish on their own with a little butter & sea salt.  Sounds weird, tastes great! (Olive oil is good too if you're vegan.)  The turnips do not need to be peeled! They are juicy!  Great raw as a snack, roasted, braised, good all ways, you can't go wrong! 
Storage: In an airtight (plastic) bag in the refrigerator.  Separate the roots from the greens first- then they can be stored in the same bag.  Uses: Raw or cooked. When to use: Within 5 days.

Recipes

I try to share recipes that are simple and adaptable for all palates and diets and really showcase the flavor of our produce.  Some are family favorites and some are from our favorite cookbooks or blogs. If you have any recipes that you'd like to share, please do! 

Perfect Green Salad & Vinaigrette - Boston Lettuce salad perfection!
Raw Kale Salad - Use this week's tender red kale!
Mustard Greens Salad with Gruyere & Anchovies - from Epicurious

Bon appetit! xoMaggie

Hey folks!  The seasons are colliding this week as we pack up the very last of our storage root veggies for the winter shares and tend to the tiny baby plants just starting their life in the greenhouse.  We hope you've enjoyed the roots this winter.  We're going to close out the winter share by answering some questions that have been asked over the past few months.  We hope it's helpful to hear a little more about what goes on behind the scenes here at the farm...  (Scroll down to read.)  Hope to see you all in June!  -Love, Farmer Matt, Maggie & the crew

What's in the share?

Parsnips -  This root vegetable is similar to a carrot, but can also be prepared similar to a potato.  No need to peel the skin, just scrub well.  Try one of our recipes below.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Watermelon Radish OR Golden Turnips - These are actually heirloom Chinese radishes!  They are super beautiful and can be eaten raw or cooked. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Parsley OR Cilantro - Add a fresh flavor to soups, salads and super healthy in your juices! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 1 week.

Rainbow Carrots -  A beautiful rainbow of colors...and sweet too!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Red Beets - I love how these brighten up winter dishes! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Scarlet & Purple Top Turnips - These are delicious roasted or in soups. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Recipes

Watermelon Radish Salad with Orange & Walnuts
Sauteed Parsnips, Carrots & Watermelon Radish
Baked Parsnip Fries with Rosemary

Q&A with your farmer

CSA Member: What's up with all the root veggies?  Why am I not getting greens in my winter share? 
Farmer Matt & Maggie: We "advertise" our Winter CSA as a roots-only share.  We harvest the roots through November & December and store them in our coolers to distribute throughout the winter.  This is how farmers (and pretty much everyone) used to eat in the "old days".  The broccoli, kale, collards, etc. that you receive are bonuses.  If the weather cooperates and we have a mild winter, we are able to harvest these for the winter shares.  As you know, the first 2 winter shares had fresh greens in them - remember all that amazing broccoli?!  Then everything froze in January and we were back to all roots.  This week we are including some herbs to brighten things up! 

CSA Member: What about potatoes and sweet potatoes? 
Farmer Matt & Maggie: We lost a good portion of our potato crop to leaf hoppers (destructive insects) in 2016.  Many farms in the Northeast faced similar losses. The ones we did harvest were distributed to our regular season CSA members.  The sweet potato crop faced similar insect damage and we did not have a large yield to distribute through the winter.  If you would like to share your thoughts and feedback with us, we would love to hear from you!  Thank you as always for your membership! 

Seeds are being ordered, greenhouses are being cleaned out.  It must be February because winter "break" is over and we're getting ready to start planting for the upcoming season!  In the meantime, we hope you enjoy more of these delicious winter storage root veggies.  We have 2 different types of carrots and 3 different types of beets!  See you next month!  - Love, Farmer Matt, Maggie & the crew

A note on storage -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Eat your greens (collards, kale and broccoli) first, within the first week.  They should be stored in an airtight plastic bag in the fridge.  The root vegetables should be stored separately from the greens, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don't turn soft and limp.  Some members prefer glass containers to plastic bags - which is fine too, but just make sure that the lid seals properly.  Happy storing and eating!

What's in the share?

Carrots -  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you're used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don't want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Rainbow Carrots -  A beautiful rainbow of colors...and sweet too!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Chioggia Beets - Also known as "candy cane" beets because of their color when sliced. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Golden Beets - Beautiful deep yellow/orange color.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Red Beets - I love how these brighten up winter dishes! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Purple Top Turnips - These are delicious roasted or in soups. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Recipes

Roasted Beets with Orange & Thyme
Rosemary Roasted Beets & Carrots
Purple Top Turnip Gratin
Roasted Rainbow Carrots with Ginger
Beet, Carrot & Apple Juice (with a juicer)
Beet, Carrot & Apple Juice (without a juicer)

Let's just say it was a challenge getting the winter share boxes packed today in these subfreezing temperatures!  We took refuge in the coolers, yes, the coolers, which were about 15 degrees warmer than the outside air.  Even those these root vegetables like the cold, they cannot freeze, or they will be permanently damaged and will quickly rot.  After sorting and weighing everything inside the coolers, we packed the boxes on the assembly line inside our unheated barn with propane heaters blasting!  Ahh, the joys of farming in the winter.  Hope you guys all enjoy this month's fabulous variety of winter storage crops and broccoli (surprise!) that was still alive and well out in the fields.  We wish you a happy and healthy start to the new year.  See you next month!  - Love, Farmer Matt, Maggie & the crew

It bears repeating again, so here you go... A note on storage -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Eat your greens (collards, kale and broccoli) first, within the first week.  They should be stored in an airtight plastic bag in the fridge.  The root vegetables should be stored separately from the greens, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don't turn soft and limp.  Some members prefer glass containers to plastic bags - which is fine too, but just make sure that the lid seals properly.  Happy storing and eating!

What's in the share? - TUESDAY GROUPS

Carrots -  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you're used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don't want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Beets -OR Purple Potatoes - I love how these brighten up winter dishes!  Great juiced, roasted or try this week's recipe for Beet & Quinoa salad.  (It's really good!)
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Broccoli - Freshly picked from the fields in January! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 1 week.

Watermelon Radish - No need to peel these.  Just scrub the skin with a vegetable brush. When you cut through, you'll see how they get their name!  Slice them and sprinkle with sea salt or make a quick salad by tossing them with olive oil, lemon juice, fresh cilantro and salt & pepper to taste. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Rutabaga - These are delicious roasted...think rutabaga "fries"!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Butternut Squash -OR- White Potatoes -  This winter squash variety holds well though the winter months.  Perfect for soup! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Cabbage - My mom used to give us wedges of raw cabbage to munch on as a snack before dinner.  I guess I didn't realize how unusual this was until I casually mentioned it to a friend last week.  But now I find myself doing the same with my kids...sorry, boys.  It's good for you!  Also delicious in soup (my secret ingredient in vegetable soup) and slaws!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Recipes

Beet & Quinoa Salad
Rutabaga Oven Fries
Watermelon Radish & Cilantro Salad
Curried Butternut Squash Soup - Minimalist Baker

We're kicking off our winter share program with a fabulous box! The warm weather earlier this month allowed many crops to continue growing in the fields.  The broccoli, kale and collards were too small to harvest at the end of the regular CSA growing season, but they're perfect now!  The carrots, turnips and cabbage are being stored in our coolers along with many other storage crops to be distributed to you throughout the winter share.  We wish you all a happy and healthy holiday season.  Don't forget that your next pick-up will take place on Tuesday, January 10th, 2017!  - Love, Farmer Matt, Maggie & the crew

A note on storage -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Eat your greens (collards, kale and broccoli) first, within the first week.  They should be stored in an airtight plastic bag in the fridge.  The root vegetables should be stored separately from the greens, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don't turn soft and limp.  Some members prefer glass containers to plastic bags - which is fine too, but just make sure that the lid seals properly.  Happy storing and eating!
 

What's in the share?

Carrots -  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you're used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don't want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Broccoli - Freshly picked from the fields! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 1 week.

Japanese Hakurei Turnips - No need to peel these.  Just scrub the skin with a vegetable brush. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Golden Turnips - These are delicious roasted!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Toscano Kale - Freshly picked from the fields! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 1 week.

Collards - Freshly picked from the fields! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 1 week.

Cabbage
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.