CSA Members 2013: Current Newsletter

Winter Delivery #6

Dear CSA Members,

Please remember our early sign up discount for Summer: pay in full prior to May 1st and receive an automatic discount on your share (prices go up May 1st).

Ah, the joys of Spring! We haven't had a Spring like this one in years. . . Honestly, it's been rare to get seeds into the ground in April. Mike even had enough time between rain showers to sneak in some early plantings of carrots, peas, beets, greens, radishes, bok choy, cilantro, green onions. . . All those wonderful vegetables we crave come Springtime. Natalina eats kale fresh from the field this time of year. Even she recognizes the joys of fresh greens when Winter begins to recede.

In the meantime, the greenhouses are filled with plants. Everything that's a bit too slow to be field seeded is sizing up for transplant. Eggplant and onions are competing with the celery for space, and the lettuces and early broccoli are elbow to elbow in the cold frame. We look forward to getting everything out into the soil!

As for today's boxes, we have a few more offerings from the farm, and look forward to even more for May! It's really an exciting time of year, to be reminded that we will eventually uncurl our limbs from the space heater and step outside into sunshine that doesn't fade to gray after 20 minutes. Also enjoy some locally made granola from the folks at Eat Local www.eatlocalonline.com and another tasty selection of cheese from our friends and neighbors at Black Sheep Creamery.

Summer shares are now available!

See our CSA offerings & sign up now!

Sautéed Radishes and Watercress

ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 bunches radishes, greens can optionally be included with watercress. Halve radishes lengthwise, then sliced crosswise 1/4 inch thick
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup water
• 1 bunches watercress, coarse stems discarded, washed well, and cut into 2-inch lengths

procedure

Heat butter with oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1 to 4 minutes. Add watercress and sauté, stirring, until wilted, about 1 minute.

Gourmet, November 2005

Fingerling Potato-Leek Hash with Chard & Eggs

ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups sliced leeks
• 12 oz fingerling potatoes, cut in half lengthwise (about 2 cups)
• 2 garlic cloves, minced
• 4 cups thinly sliced Chard
• Creole seasoning to taste
• 4 large eggs
• 2 oz shredded asiago cheese

procedure

Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally.

Stir in a little creole seasoning and then add chard; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set. Serve immediately.

Cooking Light, April 2011

Beet and Apple Salad

ingredients

• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 3 cups sliced and peeled boiled beets
• 1 Fuji apple
• 1/4 cup crumbled blue cheese
• 1-2 teaspoons chopped parsley

procedure

1. Make dressing: Whisk together honey, vinegar, and olive oil. Season with salt and pepper to taste. Set aside.

2. Rinse and drain beets.

3. Cut apple into slices.

4. Toss beet and apple slices with dressing, coating well. Top with blue cheese and parsley.

Epicurious, 2005, by Katie Brown