Tuesday, May 26, 2015

May 27 or 30 BoxGarlic scapes

This weeks' small box contents:  1 head of "winter density" lettuce, 1 bunch of kale, 1 bunch of scallions, 1 bunch of garlic scapes, 1 bunch of cilantro, 1 pound of broccoli heads or 3/4 pounds of florets.

This weeks' regular box contents:  all the above and 1 head of napa cabbage, 1 bunch of "early wonder tall top" beets, 1 pint of sugar snap peas.

Those of you who pick up on Saturdays, I am sorry you got less strawberries last week.  They have just come to a screeching halt.  We put in a half pound of spinach to make up for it. 

The lettuce in your box is a romaine/bibb cross.  It is a delicious, crisp lettuce.
Kale, kale, kale.  Its growing so well this spring that we're putting it in the box again.  Next week we'll pick you a different green.
The garlic scapes are what would become the garlic flower if we left them on the plant.  They have a very mild garlic flavor.  They are excellent sauteed and added to anything you put garlic in, or a pizza topping, or pesto.

Garlic Scape and Cilantro Pesto
Wash the cilantro well! (it was muddy in the field today)
Rinse the garlic scapes
Put both the cilantro and scapes in food processor with:
2 to 4 T olive oil
salt to taste
juice from 1/2 lemon

This is a good dip, spread, or sauce for chicken or steak.

Click on this link for some kale salad ideas:
Several Kale Salad Recipes
Garlic Scapes

Wednesday, May 20, 2015

May 20 or May 23

This weeks' small share contains:  1 bunch of siberian kale, 1 bunch of scallions, 1 head of bok choi, 1 head of frisee, 1 head of lettuce, 2 pints of strawberries.
The regular shares contain:  1 bunch of siberian kale, 1 bunch of scallions, 1 head of bok choi, 1 head of frisee, 1 head of lettuce, 3 pints of strawberries, 1 pound of broccoli, 1/2 pound of spinach, 1 bunch of oregano.

The kale and scallions are together in one bag and the bok choi, frisee, and lettuce are together in another bag.  You either got little gem lettuce or romaine.  The little gem is a very compact, crisp lettuce that makes a great salad.  The frisee is the light green, very frilly head and is a mild endive that is great raw in salad.  The siberian kale makes good kale chips as well as steamed or sauteed greens.

Here are 2 salads we've been enjoying this week:
Frisee Salad:
1 head of frisee
1/2 head of lettuce
ume plum vinegar
extra virgin olive oil
balsamic vinegar
1 scallion
strawberries or raisins
salt and pepper
1.cut the frisee into individual leaves and wash
2.tear half a head of lettuce into individual leaves and wash
3.while waiting for the greens to dry, heat a cast iron skillet over medium heat and toast 1 to 2 cups of pecans until they start to brown and become fragrant.  while still in the warm skillet, sprinkle with salt and drizzle lightly with molasses, stirring to evenly coat.  remove from skillet and let cool.
4. make a dressing of equal parts extra virgin olive oil and balsamic vinegar, a dash of ume plum vinegar and 1 to 2 scallions, white part only, sliced thinly. (use the green part of the scallion with the greens in the salad)
5.combine all ingredients with 1 cup of raisins or a few strawberries sliced thinly and freshly ground black pepper and enjoy!

Bok Choi Salad
1.Cut 1 head of bok choi into individual leaves, wash, and shake off excess water.
2.Slice thinly across the grain all the white part and the leaves.
3.Place in a bowl along with 2 scallions white and green parts sliced thinly.
4.Chop 2 dried chiles de arbol or use crushed red pepper.  sprinkle over salad.
5.Drizzle 1 tablespoon of tamari, 1 teaspoon of honey and 1 tablespoon of white wine vinegar over the salad.
6.Toast 1/2 cup of sesame seeds in a skillet over medium heat until they start to pop and pour over salad while still hot.  Toss the salad and enjoy!

Winter Squash seed just germinating.  Notice how the seed casing still clings the edge of some leaves.

Monday, May 18, 2015


I will try to impart details and information here that you may need to refer back to over the season.

Wax boxes and cloth bags need to be returned empty each week when you pick-up your new box.  The wax boxes cost us $1.50 each and are meant to be re-used all season.   They are coated in wax to protect the vegetables and to increase their life span.  The wax will melt and render them useless if you leave them in the hot sun!  Also, if you have pets who shed, please store your box where their hair won't get stuck to the box; it is nearly impossible to get it off.  The cloth bags we made to cut down on use of plastic bags.  Please please please return them every week!  We will wash them and reuse them the following week.

If you know you are going to be gone and can't pick up your box, you have options!
1.  Have someone else pick it up.  Be sure they know your name and our farm name so they come to the right market stand. 
2.  Email or text Anne that you won't be getting a box.  For Wednesday pick-ups you have to let me know by 6pm Monday.  For Saturday pick-ups you have to let me know by 6pm Thursday.  We will then give you credit for that box and you can  choose to get an extra box later in the season or use the credit at the market stand.  It will have to spent all at once ($15 for small shares, $24 for regular) so that I don't have to keep up with nickels and dimes.

If you are picking up at Catawba, you'll talk to the bartender who will check off your name, give you your box and tell you where to put your empty box.  If you don't pick-up your box, the bartender will take it home at the end of the shift.  We do not go back there and get full boxes that didn't get picked up!  They are open 2pm to 10pm and you can go any time during those hours.

If you send someone else to get your box, please be sure they know our Farm's name and your name.  It eliminates much confusion!
If you fail to get to market for your box, we bring it back to the farm and keep it in the walk-in cooler until after the next market.  IT IS UP TO YOU to make arrangements to come get your box or have it brought to the next market.  If it's still in the cooler after the next market, we compost the contents.
If the pick-up you have chosen isn't working for you, please let us know and we'll switch you to another one!

Wednesday, May 13, 2015

May 13 first CSa of 2015!

First Box of the Year Contents:
small:  1 pound of broccoli, 1 bunch of dill, 1/2# of arugula, 1/2# of spinach, 1 bunch of kale, 1 pint of strawberries
regular:  1 pound of broccoli, 1 bunch of dill, 1# of arugula, 1# of spinach, 1 bunch of kale, 3 pints of strawberries, 1 purple kohlrabi, 1 bunch of mustard greens.

If you don't eat your arugula and spinach right away, they need to be spun or strained to remove excess water or they won't keep well.  We try to pick the berries at peak ripeness so please enjoy them today or freeze them.  You will notice little holes in the kale, arugula, and mustards.  These are caused by a little insect called a flea beetle.  They are tiny and love to eat members of the brassica family just as much as we do.  They will not harm you in any way.  We choose not to spray anything to kill them because it would require what is called a "broad spectrum" insecticide.  These would kill all insects present including lady bugs, honey bees, spiders.

We harvested broccoli from a few different varieties in order to have enough for all the boxes.  You may have broccoli with a few leaves attached or very small florets on long stems.  These two varieties are meant to be eaten stem and leaves and all either steamed or sauteed!
We have been enjoying arugula pesto as a pasta sauce, sandwich spread, pizza topping, dip for carrots and broccoli.   Arugula Pesto Recipe
I am going to post this so you can know what to expect in your boxes.  Look for another post today or tomorrow with important details about the CSA!
Catherine, Hayley, and Geff harvesting Kale