Yes! The first deliveries go out today. We are all excited to have some fresh veggies. Thank you for supporting our farm. We are here because of your support. We have so many things to tell you this week. This week in your CSA Share:
- Lettuce Heads romaine and green leaf
- Bok Choy
- Komatsuna, (Japanese mustard spinach)
- Baby Arugula
Each item in the list is a direct link to the Vegetable Directory that has more details about storage and usage. On each page you will also find a link to a Pinterest Board for that vegetable.
Quick Tips: Rhubarb: It was hot this past week. If you still have your rhubarb in the fridge, you can freeze it for later baking. Simply cut into 1″chunks and put it in a freezer baggie. No need to blanch or prepare other than having it clean and dry. You can then use for making rhubarb sauce or baked goods when you are ready. Radish: typically eaten raw on salads and sandwiches; can be cooked and they lose the spiciness; Bok Choy: excellent as a salad, cooked, or smoothies. Arugula: We did not wash it on the farm this week. It will last longer. Wash prior to use. Use quickly, perishable-does not store well, peppery green, salads, sandwiches, chopped and added pasta, pizza topping, pesto *New this season*Komatsuna, similar to tatsoi, has a mild mustard flavor. It is a very versatile vegetable and can be eaten raw, pickled, stir-fried, boiled, used fresh in salads, or added to soups. It is popular in soups as it can stay firm after being simmered. It is an excellent source of calcium, vitamin A, and vitamin C.
Weekly Recipes: NEW this SEASON!! Have you read the past few newsletters? We have a very exciting collaboration this year. KP Holistic Chef – Katie Peterson will create 2 custom recipes a week to compliment your CSA share. You will receive printed copies of the weekly recipes. They are in a sleeve protector and you can keep them together with a ring for easy storage.
Please take a few minutes and read through the 2022 CSA Member Handbook. There is a lot of information to answer many questions you may have about how our CSA works. In the future, You can find the Member Handbook on the website under the Menu – CSA Membership
Something Saturdays: Come be a farmer with us on Saturday mornings from 9-12 during the season. You can work along side us in the field with whatever task we have for the morning. It could be transplanting, weeding, or harvesting. We will supply the gloves and tools.
If you attend 3 or more working events during the season you will earn an Ever Green Farm CSA t-shirt. T-shirts will be distributed at the Gratitude Gathering in October. You must sign up in advance to attend. See you in the field!
Available Dates: 6/11, 6/18, 7/23, 7/30, 8/13, 8/27, 9/3, 9/10, 9/24, 10/1, 10/8
Save the date:
Open House: Saturday 6/25 – Farm Tour and cooking demo by KP Holistic Chef
Glorious Garlic Harvest: Saturday 7/16 10-1 – working event – qualifies for t-shirt
Farm-to-Table Dinner: 8/6 – ticketed event
Potato Harvest: Saturday 8/20 10-1 – working event – qualifies for t-shirt
Soup & Stew: Saturday 9/17 1-3 – cooking demo & tasting event
End of Season Gratitude Gathering: Saturday 10/15 1-3 – Pot Luck
New Facebook Group and Page
We have a new Facebook Page. We will continue to post on both pages for a while as we transition to using just one. Please like and follow our new page
We have also added a new private Facebook Group. We would like this to be a place where we can all share general cooking and preservation tips, CSA related ideas, recipes, and photos of our culinary creations made with our CSA veggies. It is set up so you can post anonymously if preferred. You can request to be added at the link below.