Winter CSA Newsletter Week #24 Apr 21-27, 2024 “B" week
Green Garlic.
VEG SHARES
(Photo of the "Default" FULL Share below. See listings to see which share size has what, how much, along with info, guides, recipes.)
FULL VEG SHARE:
SPINACH (½ lb) - This green is very versatile (and YES! You can eat the stems, in fact they are very tasty too. ;) It can be eaten cooked or raw, requires little prep, works with sweet or savory ingredients, stands up to other hearty ingredients, and pairs well with rich, fatty foods such as cheese, butter, bacon, and cream. Raw is popular in salads with, or without, pecans, dried fruit such as cranberries, chunks of cheese, sunflower seeds, and roasted beets. Other possibilities are steaming, boiling, stir-frying, or sautéeing with butter or olive oil. Known as a longer keeper than lettuce, store in a plastic bag in the refrigerator for a week or more. Note - Cooks down in size considerably. Guide & Recipes
CARROTS (1 lb, roots) - Store the roots dry and unwashed in a plastic bag in the refrigerator for up to 4 weeks. (from Red Door Family Farm - organic) Guide & Recipes
ADIRONDACK BLUE POTATOES (1 lb) - Blue flesh and skin with a slight purple tint. Great flavor, hold color when cooked, and contain lots of healthy anthocyanins. This variety is good for boiling, baking, and mashing, and can be used for brightly coloured salads. Store in a paper bag in your pantry or on the counter for a month. Guide & Recipes (from Mythic Farm - organic)
ONION (2 or 3 yellow or red) - Store on your counter or in your pantry out of direct sunlight. Onion peels can be put into a freezer bag with other vegetable scraps to make soup stock later, as they are full of antioxidants. These are a good all-around onion, great for cooking and flavoring dishes.
PEPPER JACK CHEESE (6 oz) - A semi-soft Monterey Jack with the delicate flavors of jalapeno peppers. Pairs well with: Sauvignon blanc wine. *NOT organic. (from Meister Cheese)
GREEN GARLIC (1 bunch) - Use anywhere you’d use garlic. Stronger that regular garlic when used fresh, but milder when heat is added. (Note - if you chop or mince ahead of time, oxidation can cause the garlic to turn bright green or blue. It’s still usable.)
HALF VEG SHARE: (see Full VEG Shares above⬆ for info on each item)
SPINACH (¼ lb)
CARROTS (1 lb)
ADIRONDACK BLUE POTATOES (1 lb)
ONIONS (2 or 3)
PEPPER JACK CHEESE (6 oz)
GREEN GARLIC (1 bu.)
OPTIONAL ITEM: BEETS (1 lb)
Other ITEMS available in "Design My Share"
Mild Cheddar Cheese (8 oz) Semi-hard Cheddar that carries a tanginess along with smooth, consistent flavor. Great table cheese used for grating or grilling. Pairs well with: Champagne or Chardonnay *NOT organic. (from Meister Cheese)
Havarti (6 oz) A semi-soft with a creamy texture and mild buttery flavor. Pairs well with: any soft wine. *NOT organic. (from Meister Cheese)
Beets Store in the fridge in a plastic bag for months. Guide & Recipes (from Red Door Family Farm - organic)
Purple Top Turnips Store in a plastic bag in the refrigerator where they'll keep for a long time. Delicious roasted.
Daikon Radish Daikons are generally milder than regular table radishes. Store dry in a plastic bag in the refrigerator for weeks - these are long keepers!. Radishes are also delicious roasted - our favorite way to eat them - because it takes out their heat and makes them sweeter! Try also sliced in rounds or matchsticks with your favorite dip or hummus. Adds crunch and great flavor to any stir fry recipe. Guide & Recipes
All Purpose Bolted Flour
Fermented Kimchi (mild) - This is our first attempt at this fermented tangy Korean side dish, and it’s missing ginger and fish sauce. (Maybe we should be calling it Kimchi-ish!) We intend future batches to include those. However it’s still good. Store in fridge. It’ll keep several months and is chock full of healthy probiotics. Makes a great side dish, condiment with burgers or brats, or addition to a salad or breakfast.
Fermented Sauerkraut Store in fridge. This will keep several months and is chock full of healthy probiotics! Makes a great side dish, condiment with burgers or brats, or addition to your sprout salad! We each eat a spoonful every day.
MES SHARES
Week 4 of the rotation so MES is for Big Sky, Muscoda area, SGFM
FULL: 2 Dozen Eggs
HALF: 1 Dozen Eggs
EGG SHARE
WEEKLY = 1 Dozen
BIWEEKLY = 1 Dozen
RECIPES:
On the Farm
The recent cold spell finds us holding back from putting much out in the field just yet. Indoor space is at a premium for us especially since we're growing microgreens more regularly than ever before, but we're managing to figure it out.
Besides it's warming up even as I type this so we should be able to move onions, broccoli, kale, and more, out by next week or so depending on how much of the forecasted rain we receive.
All this potential and activity finds us buzzing with excitement for the growing season!
And even as we wait, stuff is growing out there.
Above you can see the first of the tiny radish seedlings popping out of the ground!
Whoot! Whoot!
The chives are growing like gangbusters, and there might just be rhubarb ready for next week's shares. (Fingers crossed.)
We keep walking over to check the asparagus fields for spears starting to poke out of the ground.
So far we haven't found one.
It is a little early though. I looked back and last year we first picked on May 8 so we most likely have a couple more weeks to wait.
I suppose that's probably for the best as we have lots of other planting to do before we trying to squeeze asparagus harvesting in the busy spring schedule.
For now we'll have to comfort ourselves with dreams of the coming asparagus.
The little broiler chicks have also been waiting an extra week in the their inside brooder pens before we move them to their outside pens.
They are growing so fast and have almost all their feathers now making heat lamps unnecessary inside.
Being feathered makes them able to handle the temperature fluctuations they'll encounter outside, but we'll provide a heat lamp area in the outside pens for about a week to ease their transition to the new digs.
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