Let the Season Begin! CSA week 1

Spring seems to have flown by and Nicole and I have been working pretty steadily.  We just finished planting last week and now we’re on to harvesting!

Last week we were fortunate to have a friend of Nicoles, Isaac, (seen below pruning chard) visiting the farm and helping out.  It seems help keeps showing up right when we need it.  We’re looking forward to having Kitana join us next week when she returns from her world travels.

Yesterday ( while I was in the city) we got 3.5 inches of rain.  I called Nicole at 10 pm to see how the day went, and she was still in the field digging drains  So thanks Nicole!

This week in your box:

You will have choices among the following :

Lettuce, spinach, kale, chard,  turnips, radish, kholrabi, happy rich ( a Broccoli x Gailon cross), Broccolli, Pac Choi, Parsley, Dill,  cilantro, arugula, mizuna, alfalfa sprouts and scallions.

The organic Alfalfa sprouts are from ‘Mumms sprouts’.  Alfalfa sprouts are great in salads and sandwiches and are a source of: Vitamin C, carotene, chlorophyll, vitamin K and many other nutrients.

Happy rich looks, grows  and can be cooked like broccoli raab, but it is sweet not spicy.  So it is also great raw.

For mustard greens, the arugula is spicy and the mizuna is mild.

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6 thoughts on “Let the Season Begin! CSA week 1

  1. I am a bit intimidated by the challenge of incorporating all of these greens into my menu and diet. I am thinking salads and stir fries. I would love other ideas…

  2. Yes, I’m excited and intimidated with a few of the veggie varities as well. I don’t know what Kholrabi, Happy rich, Pac Choi, and Mizuna are. I do appreciate your comment about, happy rich. I think I would steam or stir fry this veggie the same as I would do with broccoli.

  3. This is going to be such an adventure. My husband and I are stoked about supporting locally and benefiting in eating healthy.

  4. After last summer’s awesome experience of eating the best veggies I’ve ever tasted, I’m looking forward to this season’s offerings, especially the varieties that I’ve not used very much or even heard of before. I now buy kale even when it’s not summer and make chips from it (wash kale, tear up leaves, spray cookie sheet with PAM, put torn-up leaves on pan, spray leaves with PAM and sprinkle with a little sea salt, then bake at 350 degrees until they are toasted): I learned about this recipe last summer and am now addicted to kale chips!…Sherry Bonness

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