Friday, June 27, 2014

2014 CSA Share 2

2014 CSA Share 2

Full Share pictured: 4 heads of lettuce, 2 bags of lettuce mix, 2 bags of arugula, large bunch radish and turnips, 2 cucumbers, large bunch lemon basil, 2 bunches of kale, 4 kohlrabi


New this week, the first of our cucumbers from the greenhouse! This is a slicing variety called "Excelsior" specifically bred for greenhouse growing, enjoy the first cool cucumber of the year!


Kohlrabi may be a new vegetable for some of you, but we promise it's one you'll be glad to try! The word Kohlrabi is German for cabbage turnip, and it can be eaten raw or cooked. We usually eat them raw, just peel off the skin and slice them like an apple and sprinkle with a little salt or dip in your favorite dressing and enjoy! They're also great raw on a salad, or roasted, or baked. Popular in Indian food, in dishes like Kohlrabi Curry.

Kohlrabi Curry

Roasted Kohlrabi

Butter-Braised Kohlrabi 

Lettuce Heads

Half shares will be receiving two of lettuce this week, Full Shares will be getting four. This week the heads ready are green oakleaf, bibb lettuce, and green romaine. These can form the heart of a great salad along with the other mix of veggies this week.  We have several different varieties of lettuce growing on the farm so keep your eyes open for the different heads that will make their way to you throughout the year.  We have put some extra planning into planting our lettuces this year so that we can extend the greens through more of the summer so everyone should have lots of opportunities to enjoy lettuce in their salads.


This green became a favorite for a lot of us last year, Farmer Don certainly came to love it. There are many great ways to enjoy this super food, which is loaded with vitamins.  You can of course eat it raw, or throw it in a juicer.  We really enjoy throwing it in the cast iron with butter, salt, pepper, and some red pepper flakes, for a great side to any meal.  It is also a great healthy snack when you bake them into Kale Chips.  

Kale Chips


This week we have the first of the radishes to add some heat to your salad. For a change, try them thinly sliced on buttered toast, you won't regret it! 


This week we have something unusual for you all--Hakurei Turnips! Hakurei Turnips are not your run-of-the-mill average turnip. These turnips are great raw – sweet and mild, or cooked lightly in stir-fries and soups. They are not spicy and bitter like the standard purple top turnips. In fact, Kids love Hakurei Turnips raw on a salad plate! The greens are also very much edible, just wash, chop and steam or stir fry. In Japan they are often pickled, you can make a quick pickle by adding a teaspoon of vinegar (rice or white wine) and several pinches of salt to a bowl of sliced turnips.


Arugula is a pungent, peppery flavored green originating from the Mediterranean. Spice up any salad, sandwich, or pizza with some Arugula! For a pizza topping you can add it just before baking or immediately after. Also eaten raw, coarsely chopped in pasta in Italy. With salad--try it with some mozzarella cheese, pine nuts and sun dried tomatoes! 

Lettuce Mix

This week we have a mega-green mix, a combination of our two salad mixes including mustard, mizuna, tatsoi, kale, arugula, green oakleaf, read oakleaf, green romaine, and red romaine. Enjoy! 

Lemon Basil

We've got more and larger bunches or Lemon Basil this week. Lemon Basil is a basil variety from northeastern Africa and southern Asia. It goes really well with seafood dishes, but also with pasta and chicken dishes. Finely chop this basil and add it to some shredded or julienne vegetables and pasta, topping it with olive oil for a fresh and healthy meal.

Can't use it all? Here's a simple How-To on drying your own herbs. 

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