Tuesday, June 9, 2015

2015 CSA Share 2

2015 CSA Share 2

More greens and roots and herbs this week! The greenhouse is bursting and the greens and roots are just starting to be harvestable size out in the field. Unfortunately, we haven't seen rain in over two weeks here at the farm, so that's put a lot of plant growth out in the field on hold. Here's hoping for rain! 

Large Share: 2 bunches radish, 2 bunches turnips, 2 bunches swiss chard, 4 heads of lettuce,
2 bags of spinach, 2 bags of mixed greens, and 2 herbs bundles of catnip, oregano, and thyme. 

Lettuce Heads

This week we have the first of our lettuce heads, we have butter crunch, black seeded simpson, or romaine to choose from. Small shares get two heads, large shares get 4 heads. We have a few extra we will be bringing to market, they will be going for $1 per head. 

Swiss Chard

Chard is a leafy green vegetable often used in Mediterranean cooking. The leaf stalks are large and are often prepared separately from the leaf blade. The leaf blade can be green or reddish in color, the stalk can be red, white, yellow, orange or pink. Chard has highly nutritious leaves.  Fresh young chard like today's are great used raw in salads. Mature chard leaves and stalks are typically cooked or sautéed, their bitterness fading with cooking. Try the swiss chard as a side dish, with this easy Savory Swiss Chard recipe. Our favorite way to enjoy these greens is by tearing the leaves into strips and sauteing them in olive oil and garlic with some salt, pepper, and red pepper flakes. 


We have some more beautiful large Spinach leaves for everyone this week, fresh from the greenhouse. Farmer Figgins's favorite dish with spinach is sautéed mushroom and spinach sandwich with feta cheese. We've also been enjoying making spinach artichoke dip with the spinach we grew over the winter. This recipe can be done with the amount of spinach a large share receives, for small shares, we recommend halving the recipe. 


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

Mixed Greens

This week we have more mixed greens for a spicier salad mix or sandwich addition: Mizzuna, Arugula, mustard and young kale leaves. 

Japanese Turnips

Perfect raw for your salad, or try them roasted or sautéed or pickled. These Japanese turnips have soft flesh and a mild crisp taste! 


This week for herbs we have more catnip, oregano and thyme. Catnip can be given to cats, it contains a feline attractant nepetalactone. Bruise the leaf and let the cat sniff and eat the leaf, the cat will start rubbing on the plant, rolling on the ground, pawing at it, licking it, and eating it. Consuming it results in drooling, sleepiness, anxiety, leaping about and purring, some may growl, some may purr or meow or scratch or bite the hand holding it. The main response lasts from 5-15 minutes. Humans can also use it, drinking a herbal tea. Soak 1/4 cup of fresh leaves in hot water for 5 minutes, then sweeten with honey or sugar. The herb can also be made into a juice, tincture, infusion or poultice. 

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