Wednesday, June 1, 2016

2016 CSA Share 1

2016 CSA Share 1

It's our first share of the season and we're glad to see the return of salad greens after a long winter going without! We have our favorite lettuce mix from previous years, also a mix of various greens like arugula, mizzuna, tatsoi, baby beets greens, mustard and spinach. We also have radishes, onion chive flowers for a beautiful addition to your salad and a hint of onion. We were hoping for rhubarb this week but it looks like that will be next week! We will have extra lettuce mix, greens mix , onion chive flowers, and eggs available at pickup, see you all there! This weekend we will be at the Portland Farmers Market  from 8 Am-12 Pm on Saturday at the Old Red Mill on Water Street where we will also have these products available, as well as more herbs and some handmade leather bound journals. 


Large Share Pictured: 2 bags of mixed greens (.8 lbs each), 2 bags of lettuce mix (.6 lbs each), 2 bunches of radishes, a large bag of onion chive flowers, and 2 bunches of herbs


Small Share Pictured: 1 bag of mixed greens (.8 lbs), 1 bag  of lettuce mix (.6 lbs), 1 bunch radish, 1 bag of onion chive flowers, and 1 bunch of herbs. 



Mixed Greens


We have a large bag of mixed of mixed greens for everyone this week. This includes spinach, mizzuna, tatsoi, arugula, baby beet greens and mustard. This mix has a lot of flavor by itself as a salad! It can also be sautéed or used as braising greens. 

Radishes


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! 


Lettuce Mix



Our favorite lettuce mix variety from Johnny Seeds, this is a mix of green oak leaf, red oak leaf, green romaine, red romain, lollo rossa, and red leaf lettuces that always gets rave reviews from our customers. 

Onion Chive Flowers

New this year we are trying edible flowers from our onion chives for a nice onion flavor addition to your salad. Simply cut off the remaining stem of the flower and divide the flower into smaller pieces with your hands and sprinkle on your salad! 

Herbs

This week we have three herbs for everyone, thyme, oregano and tarragon. For an idea on what produce, meat and dishes these work best in, and how best to store them, consult the below Herb Cooksmart Guide. To preserve your herbs you can hang them to dry out of the sun and rain where there is good air flow until dry, then crumble into a paper bag and transfer to a storage container. Tarragon leaves can be frozen or dried. If left to dry for too long though, the leaves lose their flavor, so make sure to store them in airtight containers as soon as the leaves are dry. 



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