FRUIT SHARES BEGIN THIS WEEK (For Fruit Share Members only!) 
Potatoes are ready for harvest this week!  Our potatoes are freshly dug, full of flavor, nutrients and moisture, so they cook very quickly.  This red variety is waxy and perfect for potato salads!  More sweet corn this week -- we'll have it for 3 consecutive weeks, so next week will be the end...enjoy!

Have a great week, friends!
XO Maggie for Farmer Matt, Kelly & the Crew

What's in the share?

Fresh Red Potatoes
Delicious summer potatoes, freshly dug! This is a waxy variety that holds up well in potato salads.
Storage: In an airtight container/bag in the refrigerator. Uses: Cooked When to use: Within 5 days.

Sweet Corn
The best, organic sweet corn! Conventional corn is heavily sprayed with pesticides, so you really should always look for organic corn. (Please note that you may have a visitor at the tip of the corn - a corn earworm! They love to eat the tip of the corn, so just discard and cut off the tip if there is any brown damage. THIS IS NORMAL FOR ORGANIC CORN. We can't see from the outside if there has been a worm inside or not. If the damage extends down into the ear, just let us know and we'll send you a replacement ear. Don't toss the whole ear if there is a little damage on one end. Organic corn is so hard to grow, so please don't waste any good part of it! Savor it and enjoy!)
How to cook: Boil a pot of water. Shuck the corn (remove the husks). Cut off any earworm damage with a sharp knife. Turn off the heat and put the corn in the pot of boiled water and cover for 3-4 minutes. It's done!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw/Cooked When to use: Within 3 days.

2 Summer Crisp Lettuces
Storage: In an airtight container/bag in the refrigerator. Uses: Raw When to use: Within 5 days.

Zucchini
Storage: In an airtight container/bag in the refrigerator. Uses: Raw or cooked. When to use: Within 5 days.

Green Beans
Storage: In an airtight container/bag in the refrigerator. Uses: Cooked When to use: Within 5 days.

Cucumbers
Storage: In an airtight container/bag in the refrigerator. Uses: Raw When to use: Within 5 days.

FRUIT SHARES (A separate share from Brieremere Farm) - 1 bag of fruit

Farmhouse Favorite Recipes

Potatoes, Green Beans & Salsa Verde
Red Potatoes with Olive, Feta & Mint
Simple Zucchini & Corn Torta (Pie)

Sweet corn is here!  Now summer can really begin! We would usually start harvesting some more of our summertime crops in the next week or so, but these plantings are all delayed due to the very wet, rainy May and June.  In farming, you don't feel the effects of weather until weeks, or sometimes, months down the road.  The tomatoes, peppers, eggplants and watermelons are growing well, but it will be a few more weeks (or a month) until we can harvest them.  This week we are excited for the corn and green bean harvest.  We will be clearing out the fields of any remaining crops, and distribute those to you as "bonus" items each day this week.  Not everyone will receive the same items, but we'd rather give them out to you than let them spoil in the fields! 

Have a great week, friends!
XO Maggie for Farmer Matt, Kelly & the Crew

What's in the share?

Sweet Corn
The best, organic sweet corn! Conventional corn is heavily sprayed with pesticides, so you really should always look for organic corn. (Please note that you may have a visitor at the tip of the corn - a corn earworm! They love to eat the tip of the corn, so just discard and cut off the tip if there is any brown damage. THIS IS NORMAL FOR ORGANIC CORN. We can't see from the outside if there has been a worm inside or not. If the damage extends down into the ear, just let us know and we'll send you a replacement ear. Don't toss the whole ear if there is a little damage on one end. Organic corn is so hard to grow, so please don't waste any good part of it! Savor it and enjoy!)
How to cook: Boil a pot of water. Shuck the corn (remove the husks). Cut off any earworm damage with a sharp knife. Turn off the heat and put the corn in the pot of boiled water and cover for 3-4 minutes. It's done!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw/Cooked When to use: Within 3 days.

Green Beans
You can't get beans like this in stores! Freshly harvested and sweet! Don't overcook them. Just cook in a steamer or boiling water for 3 minutes until just tender and bright green!
Storage: In an airtight container/bag in the refrigerator. Uses: Cooked When to use: Within 5 days.

Walla Walla Onions
These sweet, flavorful onions are perfect for slicing and grilling. You can also try caramelizing them...yum!
Storage: In an airtight container/bag in the refrigerator. Uses: Cooked When to use: Within 7 days.

Swiss Chard
Goodbye kales and collards (which hate the heat of summer) and hello, Swiss chard! This is the only cooking green that reliably grows all summer long.
Storage: In an airtight container/bag in the refrigerator. Uses: Cooked When to use: Within 5 days.

Zucchini
This is the end of this planting. Then we get a break...until the next planting kicks in!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw or cooked. When to use: Within 5 days.

Bonus Item - We're clearing out the fields and distributing what's left, so depending on your pick-up day, you may receive a different item.

Farmhouse Favorite Recipes

Green Beans with Lemon & Pine Nuts
Garlicky Swiss Chards
Garlic & Parmesan Sauteed Zucchini

“In winter's chill or summer's heat
a farmer works so the world can eat.."

Summer swiss chard is ready to harvest this week along with beautiful Rosebud cabbage (photo above) and Walla Walla onions!  

Have a great week, friends!
XO Maggie for Farmer Matt, Kelly & the Crew

What's in the share?

Walla Walla Onions
These sweet, flavorful onions are perfect for slicing and grilling. You can also try caramelizing them...yum!
Storage: In an airtight container/bag in the refrigerator. Uses: Cooked When to use: Within 7 days.

Sweetheart Cabbage
This is a beautiful cabbage variety shaped like a cone, or a flower bud. It's also known as Hispi cabbage.
Storage: In an airtight container/bag in the refrigerator. Uses: Raw/Cooked When to use: Within 7 days.

Swiss Chard
Goodbye kales and collards (which hate the heat of summer) and hello, Swiss chard! This is the only cooking green that reliably grows all summer long. Try this week's recipe which is a hit in our family!
Storage: In an airtight container/bag in the refrigerator. Uses: Cooked When to use: Within 5 days.

Cucumbers
Storage: In an airtight container/bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Red Batavian Lettuce
This is a wonderful, flavorful summer lettuce that is crunchy and sweet. It holds up well to heavier dressings or chopped veggies!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Zucchini
This planting is slowing down. We'll get a little break, and then we have second planting to begin harvesting in August.
Storage: In an airtight container/bag in the refrigerator. Uses: Raw or cooked. When to use: Within 5 days.

Basil
Fingers crossed we can harvest this basil crop before the downy mildew sets in. This relatively new disease is plaguing organic basil crops across the Northeast -- to the point of eliminating the possibility of harvest altogether. We hope to harvest it just once for every member this year.
Storage: In an airtight container/bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 days.

Farmhouse Favorite Recipes

Grannie's French Swiss Chard with Pine Nuts & Raisins
The Best Cabbage Recipes from the Guardian
Cold Curried Zucchini Soup
Cucumber Salad with Garlic & Ginger
Walla Walla Onion Recipes

“Everything that slows us down and forces patience,
everything that sets us back into the slow circles of nature, is a help.
[Farming] is an instrument of grace."
― May Sarton

This week's harvest bring us the best of what grows in this HOT summer weather!  Nature delivers us juicy veggies to replenish our bodies, like cabbage, sweet onions, cukes an zukes!

Have a great week, friends!
XO Maggie for Farmer Matt, Kelly & the Crew

What's in the share?

Cipollini Onions
Wonderful, Italian sweet onions with a name that means "little" onion! Treat them as a star veg (not just an ingredient in antoher dish) and they will shine! Braising them is simple and it brings out the best of their flavor. See this week's recipe! Store these in the fridge, since they harvested fresh and are not dried or cured.
Storage: In an airtight container/bag in the refrigerator. Uses: Cooked When to use: Within 7 days.

Green Cabbage
Cabbage saves the day! Summer slaws are on my menu every night of the week!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw/Cooked When to use: Within 7 days.

Parsley
We have been loving parsley pesto spread on summer sandwiches and thinned out with a little olive oil on all things grilled! Also great in juices or salads...
Storage: In an airtight container/bag in the refrigerator. Uses: Raw When to use: Within 7 days.

Cucumbers
Here they come! Get ready for lots of cukes in the coming weeks! Once the plants produce, they don't stop for a while. Nature knows when we need these cooling foods and now is the time!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Carrots
Our FAMOUS, sweet carrots are here just briefly (this week only!) for their summer appearance. You won't see them again until the fall....enjoy!
Storage: In their container in the refrigerator. Remove the roots from the greens before storing. Uses: Raw or cooked. When to use: Within 5 days.

Zucchini
Just in time for your summer grilling! Slice lengthwise, toss with olive oil and salt & pepper and grill until tender - flipping half-way.
Storage: In an airtight container/bag in the refrigerator. Uses: Raw or cooked. When to use: Within 5 days.

Culinary Spearmint - **ITEM IN ROTATION** (see below for details)
This is an heirloom Italian, "true" sweet mint - perfect for all culinary uses. It has an aromatic perfume that accents, but doesn't overpower dishes. Try it in salads, cooked dishes, or make your own mint tea or Mint Julep!
Storage: In a cup of clean water, "bouquet-style" on the counter or in the fridge Uses: Raw or cooked. When to use: Within 5 days.

**What's an ITEM IN ROTATION?** This is a crop that grows quickly, but must be harvested continually over a period of time. We can only harvest for a day (or two) at a time each week, so you may receive it at some point over the next few weeks. Keep an eye out for it when it's your group's turn!
Storage: In an airtight container/bag in the refrigerator. Separate the roots from the greens before storage. Uses: Raw or cooked. When to use: Within 5 days.

Farmhouse Favorite Recipes

Cipollini Onions Braised in Red Wine
Creamy Cilantro Lime Slaw
Zucchini Bread
Easy Vegan Slaw - Not just for vegans, this is delish!

Rolando & the crew harvesting, cutting & cleaning garlic.

“A summer's sun is worth the having."
― French Proverb

The summer sun and warmth is really kicking the plants into full gear.  It feels like everything is growing by inches (and feet) overnight!  Now is the time when irrigation starts taking up a lot of our time.  With such sandy soil, we need to irritate (water) our crops constantly to keep them alive.  We have wells all over the farm which we pump from to access water deep underground.  It's efficient, and necessary, but expensive.  So after a few days of hot, dry weather we start to wish for a little rain.  Farming in partnership with nature is always a delicate balance.
We need rain - not too much - at just the right time! 

I'm excited for the cucumbers harvested for the shares this week!  It's a sure sign that summer is in full swing!  Enjoy!

Have a great week, friends!
XO Maggie for Farmer Matt, Kelly & the Crew

What's in the share?

Hardneck Garlic
Note: Garlic seed is extremely expensive and very hard to come by in quantity, so this garlic is worth more than gold! (Not kidding!) It may take up just a little space in your CSA box, but it's bursting with flavor and it's a rare treat, so savor every bit! Instead of harvesting and drying it, we're sending it out in the shares freshly harvested this week! I love to eat it when it's fresh, but if you prefer to let it dry, just leave it sitting out on your counter in a dry, well-ventilated space and the skin will turn papery and thin within a week or so. It's definitely easier to peel when it's dry, but there is nothing that compares with the flavor and juicy texture of fresh garlic. This is a hardneck variety, which is not available anywhere except directly from a farm like ours! All the garlic you buy in the store is a softneck variety.
Storage: In a dry location on the counter. Uses: Cooked or Raw When to use: Within a month.

Purple Kohlrabi
Now for the purple variety! Peel the skin with a sharp paring knife and enjoy raw in a slaw or sliced and dipped in hummus or pesto. Or roasted, grilled or in soup...
Storage: In an airtight container/bag in the refrigerator. Separate the roots from the leaves before storing. Uses: Raw/Cooked When to use: Within 5 days.

Romaine Lettuce
A great summer variety perfect for Caesar salads!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw When to use: Within 7 days.

Cucumbers
Here they come! Get ready for lots of cukes in the coming weeks! Once the plants produce, they don't stop for a while. Nature knows when we need these cooling foods and now is the time!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Toscano Kale
A sturdy variety that's great in soup or as kale chips!
Storage: In their container in the refrigerator. Uses: Raw or cooked. When to use: Within 5 days.

Red Beets
Raw beet salad hits the spot this week.
Storage: In an airtight container/bag in the refrigerator. Separate the roots from the greens before storage. Uses: Raw or cooked. When to use: Within 5 days.

Zucchini
Just in time for your summer grilling! Slice lengthwise, toss with olive oil and salt & pepper and grill until tender - flipping half-way.
Storage: In an airtight container/bag in the refrigerator. Uses: Raw or cooked. When to use: Within 5 days.

Farmhouse Favorite Recipes

Grilled Kohlrabi
Beet & Quinoa Salad
Cream of Zucchini Soup

“Cultivators of the earth are the most valuable citizens. 
They are the most vigorous, the most independent, the most wedded to its liberty and interests, by the most lasting bonds."
― Thomas Jefferson

Happy Fourth of July! Farm kids don't usually get to go on family vacations during the growing season, but I'm making an exception this week (leaving daddy farmer at home) and whisking them away to spend time with their cousins on the lake.  So this e-mail is going out to all members today, before I leave, and the contents of the share (listed below) may change slightly between now and Friday.  In other words, thank you for your flexibility and understanding if the list below doesn't exactly match what you receive.

Have a great week, friends!
XO Maggie for Farmer Matt, Kelly & the Crew

What's in the share?

Napa Cabbage
Crunchy, sweet cabbage perfect for summer slaws and salads!
Storage: In an airtight container/bag in the refrigerator. Uses: Cooked or Raw in salad. When to use: Within 6 days.

Japanese Salad Turnips
The turnips are excellent raw and don't forget to eat the greens! You can cook them like spinach.
Storage: In an airtight container/bag in the refrigerator. Separate the roots from the leaves before storing. Uses: Raw/Cooked When to use: Within 5 days.

Romaine Lettuce
A great summer variety perfect for Caesar salads!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw When to use: Within 7 days.

Radicchio
This is a wonderful Italian chicory. It has a bitter flavor, which pairs well with a sharp cheese in a salad OR you can cook it which gets rid of the bitter flavor (if it's not your thing!). Grilled radicchio salad is a new favorite of ours!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Parsley
Parsley is the star ingredient in a delicious chimichurri sauce to go with everything on your grill this holiday week! Recipe below!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw When to use: Within 4 days.

Red Kale
This great variety is back! Kale chips? Kale with pasta? Kale salad? Add to your morning smoothie?
Storage: In their container in the refrigerator. Uses: Raw or cooked. When to use: Within 5 days.

Fennel
Love the flavor? Use it raw in a salad. Hate the flavor? Cook it! It looses its "licorice" flavor and completely mellows out when cooked. Try the recipe below--- fabulous!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw or cooked. When to use: Within 5 days.

Zucchini
Just in time for your summer grilling! Slice lengthwise, toss with olive oil and salt & pepper and grill until tender - flipping half-way.
Storage: In an airtight container/bag in the refrigerator. Uses: Raw or cooked. When to use: Within 5 days.

Farmhouse Favorite Recipes

Napa Cabbage Salad
Classic Caesar Salad
Parsley Chimichurri Sauce
Caramelized Fennel with Goat Cheese (5-STAR recipe!)
Shaved Fennel Salad

“Farming is a profession of hope."
― Brian Brett

We're just four weeks into the season and I think this might just be my favorite week ever!  The makings of an amazing salad with radicchio, escarole hearts and arugula is on my menu, as is white bean and escarole soup and blueberry crumble.  These blueberries are Certified Organic and come from our friends at Little Buck Organic Farm in New Jersey.  We included them in the shares for the first time last season and they were a big hit! We hope you enjoy this beautiful bounty!

Have a great week, friends!
XO Maggie, Farmer Matt, Kelly & the Crew

What's in the share?

Escarole
It looks like lettuce, but it's not! It's a green leaf chicory that makes a wonderful soup (or side dish) paired with white beans (or chickpeas) and garlic. The outer leaves are best cooked, and the tender, light-colored inside leaves are best raw in a salad. Add them to the radicchio and arugula for an amazing salad combination!
Storage: In an airtight container/bag in the refrigerator. Uses: Cooked or Raw in salad. When to use: Within 4 days.

Beets
They're here! I've been waiting since last fall for the beets. You can roast them to slice in a salad, pickle them or grate them raw. The greens are amazing, so don't toss them! Cook the greens like spainach - gently wilting them with some olive oil and garlic.
Storage: In an airtight container/bag in the refrigerator. Separate the roots from the leaves before storing. Uses: Raw/Cooked When to use: Within 5 days.

Kohlrabi
This is probably the strangest looking veg we grow, but it's really versatile and easy to prepare. Use a paring knife to peel off the skin and inside you'll find a mild-flavored, slightly sweet veg that's in the cabbage family, so it has all those wonderful health benefits! You can roast it, or make a slaw, or just slice it up and dip it in hummus!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw or cooked. When to use: Within 7 days.

Radicchio
This is a wonderful Italian chicory. It has a bitter flavor, which pairs well with a sharp cheese in a salad OR you can cook it which gets rid of the bitter flavor (if it's not your thing!). Grilled radicchio salad is a new favorite of ours!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Arugula
The most tender, baby arugula! This pairs well with the radicchio in a salad with a light vinaigrette!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw When to use: Within 4 days.

Blueberries
From our friends at Little Buck Organics in NJ...blueberries as a treat for all veg share members! Please note that these blueberries are not part of the fruit share. They are part of the vegetable share!
Storage: In their container in the refrigerator. Uses: Raw or cooked. When to use: Within 5 days.

Scallions
Have you tried these on the grill? They're great!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw or cooked. When to use: Within 5 days.

Farmhouse Favorite Recipes

Escarole Soup
Escarole & Pine Nuts
Seared Radicchio with Mozzarella
Arugula, Radicchio & Escarole Salad
Balsamic Roasted Beet Salad

“The first supermarket supposedly appeared on the American landscape in 1946. That is not very long ago. Until then, where was all the food? Dear folks, the food was in homes, gardens, local fields, and forests. It was near kitchens, near tables, near bedsides. It was in the pantry, the cellar, the backyard.”
― Joel Salatin

We've so enjoyed meeting many of you at the farm these past few weeks!  This coming Saturday will probably be the last Saturday of U-Pick Strawberries for the season.  The berries are still bountiful, but they will slow down over the next week or so.  If you can come mid-week, we'll also be open Tuesday & Wednesday (9 to 2) and Friday (9 to 5) this week for U-Pick.  On Saturday, we'll be open from 9 to 5 and there will be a farm tour at 1pm. Hope to see you there!

CSA HOUSEKEEPING
(It's worth repeating...)

If you send someone else to pick up your share for you,
please be sure that they understand what to do!

If you are splitting the share with a partner, please know that we send just one box for both of you each week.  You are responsible for splitting the share when you get it home OR picking up every other week. 
Just remember which week is your turn!

Please be courteous of our wonderful site hosts.  Only arrive during the pick-up window on your designated pick-up day.  Can't remember when it is?  Click here for pick-up locations and times.

Have a great week, friends!
XO Maggie, Farmer Matt, Kelly & the Crew

What's in the share?

Spinach
Super beautiful, healthy spinach!  This will cook down quickly.  I like to put it in a pan with a little bit of water until it is soft and wilted.  Then I turn off the heat and serve it with butter (or olive oil) and salt & pepper.  Simple and delicious.  This is also great for spinach salads!
Storage: In an airtight container/bag in the refrigerator. Uses: Cooked or Raw in salad. When to use: Within 4 days.  

Collards
Long a staple of the Southern United States, collard greens, unlike their cousins kale and mustard greens, have a very mild, sweet flavor.  Collard wraps are all the rage, and I have to admit that they are delicious!  See recipes below. Also wonderful slow-cooked or added to soup. 
Storage: In an airtight container/bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.  

Cilantro
The whole barn smells like cilantro this week!  It's one of these love-it-or-hate-it herb greens.  I happen to love it.  The halloumi recipe below is a star, and so is the cilantro pesto.  I also love making my chicken soup with a bunch of cilantro and garlic.  I hope you'll love it too!  Cilantro will "droop" easily if it gets dehydrated.  I do recommend standing it up in a glass of water (bouquet-style) in the fridge.
Storage: Standing up in a glass of water in the fridge -- or in an airtight container/bag in the refrigerator.  Uses: Raw or cooked. When to use: Within 3 days.

Boston (Butter) Lettuce - RED & GREEN!
This is it for the Boston lettuce!  After this, we may take a break for a week or so and then we'll be moving on to Romaine varieties! 
Storage: In an airtight container/bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Red Radishes
A new variety of radish!  Try roasting them if they're too spicy for you.  They are delicious and mild when heated!
Storage: In an airtight container/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.

Bok Choi
We don't usually repeat crops like this, but this is a new planting of bok choi that is ready to harvest and it is so beautiful right now! 
Storage: In an airtight container/bag in the refrigerator.  Uses: Raw or cooked. When to use: Within 5 days.

Farmhouse Favorite Recipes

Vegan Collard Green Burritos
Thai Chicken Collard Green Wraps
Cilantro Pesto
Halloumi Cheese with Cilantro, Lime & Capers
Bok Choi Salad
Radish, Cilantro & Goat Cheese Salad

“Humans lived nearly 200,000 years without money.
No human has ever lived without soil.”
- David Korten (Life depends on soil, not money.)

FARMING 101: SOIL FIRST!  As a member of our CSA program, you can feel good knowing that you are eating food grown in a way that protects and nourishes the soil, regenerates soil biodiversity AND sequesters CO2 in the soil! #farmersfightclimatechange  Forget all the "talk" about sustainable farming -- this is all those best ideas put into practice!  Our farming practices go beyond organic and is collectively know as "regenerative agriculture".  We plant cover crops, we rotate crops to give our fields a rest, we make and use our own compost and we implement conservation tillage (never disturbing below the very top layer of soil).
Thank you for helping us farm for the future!

CSA HOUSEKEEPING
So, how did things go last week?  Did you find your pick-up location ok? Do you have any questions about storing your produce? Did you find some good recipes? Most importantly, how did everything taste?  We love to hear from you, so please get in touch if there is anything we can do to help. We want you to be delighted with your weekly share!  So if you're not (for any reason), please tell us and we'll make things right!

Have a great week, friends!
XO Maggie, Farmer Matt, Kelly & the Crew

What's in the share?

Baby Arugula
Super tender, baby arugula!  The leaves are so tender that they will bruise easily.  Wash gently and dress with a light vinaigrette just before you're ready to eat.  The leaves will get soggy if they sit in the dressing for long.  Enjoy!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw in salad. When to use: Within 3 days.  

Garlic Scapes
We wait all year to harvest the flower scape of the garlic plant.  See photo above -- the garlic plant sends up greens and then a flower starts to form at the end of the scape.  Don't eat the very tip where the flower head is.  Cut that off.  The rest of the curly scape is decidedly edible and delicious!  I like to toss in oil and grill until tender.  You can also roast them whole in the oven.  They take on a texture similar to asparagus and a mild garlic flavor.  (The garlic bulb itself will be harvest separately in July.)
Storage: In an airtight container/bag in the refrigerator.  Uses: Raw or cooked. When to use: Within 5 days.

Boston (Butter) Lettuce
This early-season lettuce is back again this week.  We'll have one more week after this one, and then they're done for the season... 
Storage: In an airtight container/bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Toscano Kale
This is an Italian varity of kale that goes by many names - Toscano, Dinosaur, Lacinato...  The leaves are very sturdy, so they hold up well in soup and they make great kale chips!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups), Steamed, Smoothies or Juiced. When to use: Within a week

French Breakfast Radishes
This planting of radishes germinated so well that we have more left in the field!  Instead of leaving them there, we cleared out the field and everyone is getting a small bunch again this week.  Next week the red radishes are coming in.  I hope you're enjoying them! 
Storage: In an airtight container/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.

Japanese Salad Turnips
If these are new to you, you're in for a treat!  Theses turnips are excellent raw and there's no need to peel them.  Just wash them and take a bite!  Juicy, sweet, a little spicy, yummy...right?  These are CSA cult favorite and you'll soon find out why.  They are very versatile.  Excellent raw dipped in hummus or sprinkled with salt.  Great roasted or in soup.  The greens are edible, so don't toss them!  I like to saute them in a little olive oil with garlic. 
Storage: In an airtight container/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.

Farmhouse Favorite Recipes

Roasted Garlic Scapes
Garlic Scape Pesto
Kale Chips
Tuscan White Bean & Kale Soup

Hello from the farm and welcome to our 2019 CSA season!  Nature offers up just what our bodies need to eat this time of year....greens!  If you are new to our CSA, you are in for quite a treat, as many of the items in this week's box are not commercially grown, so there's a good chance you've never tasted anything like it before!  Mustard salad mix?  Maybe some radishes dipped in sea salt and butter like the French do?  This week is full of so many adventures for your taste buds, let's jump right in!  

New to this?  After reading through this intro part of the newsletter, scroll down to the "This week in the shares" section and CLICK each item in the list to visit a page on our website with crop photos and information, storage tips and recipes.  Then scroll to the bottom of the newsletter for my suggested recipes.  I promise, they're good!  

Eat like a farmer!  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! 

#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!  XO Maggie, Farmer Matt, Kelly & the Crew
 

What's in the share?

A quick note on the "light" box "heavy" in greens!  This is what eating with the seasons looks like!  Salad greens and quick growing roots are what's in season now!  In just a few weeks, the boxes will be brimming with heavier items and hot weather crops like cucumbers, zucchini, onions and summer delights. Tomatoes come in August, as does sweet corn!  There is always something to savor today and something to look forward to tomorrow!  Now you're eating like a farmer!  

Mustard Greens Salad Mix
Mustard greens are one of the world's healthiest foods.  We started growing them a few years ago, but now we've perfected their harvest size and variety blend.  Farmer Matt hand-selected eleven different varieties for this custom mix, balancing flavors, leaf textures and colors. I think he nailed it! You can't buy this in stores.  It's a CSA exclusive!  Wash and spin dry and dress lightly in olive oil, a splash of vinegar and salt & pepper.  It doesn't need much.  Let the flavors shine...
Storage: In an airtight container/bag in the refrigerator. Uses: Raw in salad. When to use: Within 5 days.  

Green Boston (Butter) 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. 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 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 container/bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Red Boston (Butter) Lettuce
A red leafed variety.  It's salad season!
Storage: In an airtight container/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.)  Watch me remove the stems in this quick video.  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 container/bag in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups), Steamed, Smoothies or Juiced. When to use: Within a week

French Breakfast Radishes
These are just beautiful, aren't they?  We can all pretend to be French and eat them with butter and salt.  Sounds strange, but it's a thing and it's pretty tasty too.  You can even cook the green tops, so don't toss them out! 
Storage: In an airtight container/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.

Bok Choi
A wonderful Asian leaf vegetable that is perfect braised, sauteed or gently steamed.  The whole thing is edible - leaf and stem. In fact, the stem has a great texture when cooked.
Storage: In an airtight container/bag in the refrigerator.  Uses: Raw or cooked. When to use: Within 5 days.

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Farmhouse Favorite Recipes

Maggie's Favorite Raw Kale Salad
I eat this on a (very) regular basis.

Lemony Soup with Kale, White Beans & Pasta 
from The Flourishing Foodie

Mustard Greens Salad with Pears and Parmesan

 Perfect Green Salad & Vinaigrette
This will become your go-to dressing!

Ginger & Garlic Bok Choi Stir-fry

In like a lion...  With this week's final delivery, we bid farewell to the winter share, and hopefully to winter all together!  Enjoy this last week of root veggies and all their deep earth energy that has been stored up to keep us well fed.  New life is emerging in our greenhouses...the first germinations of our first seedings of the 2019 season.  Lettuce, kale, onions... all for the first harvests in June!  We hope you'll renew for the 2019 season if you haven't done so already.  Please head on over to our website for an application form.  www.goldenearthworm.com

Here's to greener days ahead! 
Maggie, Farmer Matt & Crew

FIND MORE RECIPES FOR ALL THE VEG IN YOUR BOX!  If you need recipes that are not included in the newsletter, we have a massive recipe index on our website where you can search by vegetable here: http://goldenearthworm.com/cropswegrow/

AN IMPORTANT NOTE ON PRODUCE STORAGE -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Sweet potatoes don't like to be cold, so a cool spot is best.  The other root vegetables should be stored separately from the cabbage, 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.  The potatoes should be stored in a cool (not cold), DARK place.  Our good friend, chef and blogger, Alexa Weitzman, has written a great article about Winter CSA full of tips and tricks to eat well all winter long!  http://sustainablepantry.com/2018/12/10/csa-winter-share-tips/

What's in the share?

Red Beets - I love beets every way - boiled (or roasted) and sliced as a side dish, grated raw in a salad with lemon juice and olive oil, juiced or sliced in salads. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Golden Beets - Lovely beet flavor with a rich, golden color!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Yellow Potatoes - These are a waxy variety - perfect for roasting.  My trick to roasting potatoes is to roast with a top on the baking dish.  Foil works well too.  The point is to steam the potatoes.  Once tender, remove the top and continue roasting for another 10-15 minutes until nicely browned. 
Storage: In an cool (not cold) space. Uses: Cooked. When to use: Within 3 weeks.

Rutabaga - Also known as a Swede or a yellow turnip, rutabagas have a sweet, earthy flavor that is excellent roasted.  These roast quickly when cut into slices or fries, tossed in olive oil and salt and roasted on a cookie sheet in a hot oven. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Watermelon Radish - My favorite saying about these radishes....Boring on the outside, party on the inside!  Try roasting them if you haven't already.  They are excellent! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Sweet Potatoes - A staple in our house.  I bake them whenever my oven is on and then they're ready to go! 
Storage: In a cool, but not cold spot. Uses: Cooked. When to use: Within 2 weeks.

BRIERMERE FARM APPLE SHARE - Granny Smith Apples

Recipes!

Cream of Rutabaga Soup
Curried Beet Soup with Chickpeas
Watermelon Radish, Orange & Goat Cheese Salad

Our February winter share is here and it's full of more root veggie goodness!  Our winter "break" is over and we're back outside this week working on tractors, cleaning up our fence lines and catching up on maintenance in this unusually mild weather. Soon, boxes of seeds will start arriving and we'll be getting our greenhouses geared up for seeding.  The 2019 growing season is about to begin!  Until then, enjoy your hearty roots and we'll see you next month!
XO Maggie, Farmer Matt & Crew

FIND MORE RECIPES FOR ALL THE VEG IN YOUR BOX!  If you need recipes that are not included in the newsletter, we have a massive recipe index on our website where you can search by vegetable here: http://goldenearthworm.com/cropswegrow/

AN IMPORTANT NOTE ON PRODUCE STORAGE -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Sweet potatoes don't like to be cold, so a cool spot is best.  The other root vegetables should be stored separately from the cabbage, 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.  The potatoes should be stored in a cool (not cold), DARK place.  Our good friend, chef and blogger, Alexa Weitzman, has written a great article about Winter CSA full of tips and tricks to eat well all winter long!  http://sustainablepantry.com/2018/12/10/csa-winter-share-tips/

What's in the share?
 

Carrots -  A perfectly sweet, crunchy, orange variety.  The kind that make you never want to eat any other type of carrot ever again. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked or Raw. When to use: Within 2 weeks.

Red Beets - I love beets every way - boiled (or roasted) and sliced as a side dish, grated raw in a salad with lemon juice and olive oil, juiced or sliced in salads. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Golden Beets - Lovely beet flavor with a rich, golden color!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Yellow Potatoes - These are a waxy variety - perfect for roasting.  My trick to roasting potatoes is to roast with a top on the baking dish.  Foil works well too.  The point is to steam the potatoes.  Once tender, remove the top and continue roasting for another 10-15 minutes until nicely browned. 
Storage: In an cool (not cold) space. Uses: Cooked. When to use: Within 3 weeks.

Rutabaga - Also known as a Swede or a yellow turnip, rutabagas have a sweet, earthy flavor that is excellent roasted.  These roast quickly when cut into slices or fries, tossed in olive oil and salt and roasted on a cookie sheet in a hot oven. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Watermelon Radish - My favorite saying about these radishes....Boring on the outside, party on the inside!  Try roasting them if you haven't already.  They are excellent! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Sweet Potatoes - A staple in our house.  I bake them whenever my oven is on and then they're ready to go! 
Storage: In a cool, but not cold spot. Uses: Cooked. When to use: Within 2 weeks.

Leeks - A perfect base for soups or let them be the star of the show!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 2 weeks.

BRIERMERE FARM APPLE SHARE - Granny Smith, Fuji & Pink Lady Apples

Recipes!

Heart-Shaped Roasted Beets & Potatoes
Rutabaga Pasta (what?)
Savory Potato Tart
Curried Sweet Potato & Apple Soup