This week in your CSA Share:
- Hakurei Salad Turnip with tops
- Lettuce Heads romaine and green leaf
- Bok Choy
- Asian Greens Mix
- Lettuce Mix
Quick Tips & Ideas:
- Many members put an alarm on their phone or add the CSA pick up to their calendars. With our busy lives, alarms and reminders never hurt. Don’t forget to add my cell# to your contacts.
- Do you make your own salad dressings? Take a look at a cheat sheet on how to make yours at home.
- When cooking greens they shrink considerably and generally you want to just wilt and not over cook. It helps to add stems earlier to let the cook longer than the leafy greens.
- Washing greens – fill a large bowl or pot with cold water. Add greens and swish. Most soil and debris will sink to the bottom. A greens spinner can be helpful to remove excess water after washing. No spinner? Wrap in a towel and blot off excess water.
- It’s stir-fry season: https://kristineskitchenblog.com/stir-fry-sauce/
Hakurei Turnip: White with the tops attached; separate the tops from the roots for storage as the tops will wick the moisture from your roots; these are a mild turnip and be eaten cooked or raw and are actually great in salad shredded, sliced, diced or for dipping in hummus; roots will last for weeks with proper storage, the greens will not. Radish: they will store for weeks in the fridge in a bag or container with a paper towel to absorb excess moisture; you can also store a few in a bowl of water to keep extra cool and crispy (just be sure to change the water daily); 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: WASH AT HOME 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 Asian Greens Mix – WASH AT HOME this week it is Vivid Choi Pac Choy (pink), Yukina Savoy (green), and/or white stem pac choy; can be eaten raw or cooked;
Weekly Recipes: 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 sheet protector. Your notebooks are on order and should arrive soon!! The recipes are always listed on her website too www.kpholistichef.com @KPholisticchef
Member Handbook – reminder – please read it
In the future, You can find the Member Handbook on the website under the Menu – CSA Membership
We had our first on farm event of the season on Saturday, June 11th. We weeded the swiss chard and the onions. Thank you, Jenna, for you enthusiasm and energy!
Farm Events: Google map directions HERE
Something Saturdays: Come be a farmer with us on Saturday mornings from 9-12 during the season. Gain a greater sense of community from working together and connect with the land your food is grown on. Relieve stress and get some sunshine. 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! We are not sure what is planned for next Saturday. When we know, you will get an email.
Available Dates: 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 -1-3pm Farm Tour and cooking 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
Social Media : FACEBOOK & INSTAGRAM tag us in your photos
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 are up to 16 members!! 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.
A lot has changed since May 1st. Take a look to compare to today.