What’s in the box?

Lettuce 3 ways!
bagged salad mix, butterhead lettuce, romaine or oakleaf lettuce
Spinach 2 ways!
bagged and bunched spinach
Arugula (bagged)
bok choi
green garlic
radishes
rhubarb
herb pot

Welcome to the season!

A few CSA notes for our new members: Be sure to meet your host at your drop site. They are wonderful people who will be able to help you if you might have questions or concerns.

Please unload your veggies into your own bags or tote and then collapse the veggie box by unfolding it and making it flat. Put your flattened box into a neat stack as a favor to your host. We will reuse them! Be careful not to rip your boxes when you unfold them. Bend the flaps away from the slots instead of pulling the flaps up to get them out. The boxes aren't cheap and they aren't recyclable, unfortunately. Help us reduce waste and cost by not ripping the boxes, please. Thanks!

EGGS are not packed in boxes with the veggies this season. They will be packed in a separate box. If you have an Eat Like a Farmer or Eat Like a Vegetarian Farmer share, those shares include a dozen eggs and a cheese share. Eggs and Cheese are packed in a separate box or cooler. Please remember to get your eggs and cheese! If your name is not on the list, please DO NOT take eggs or cheese. Contact us if you think there was a mistake or if you’d like to add eggs or a cheese share to your CSA deliveries.

Feedback is appreciated! Problems or questions? We are here for you! Email is the best way to get us quickly.

Notes on the box.

Everything in this weeks greens and salad heavy box (except the herb pots) will store best in your fridge.

Herbs can be replanted in your garden, into individual pots, or kept in the pot the arrived in. Keep in a sunny spot and water as needed. Pots contain some combination of the following: basil (still tiny seedlings, but will grow as you harvest other herbs in the pot to open up space), parsley, sage, thyme, and oregano.

Spinach, lettuces, and bok choy will all keep best in a plastic bag in your crisper drawer. Spring is always heavy on greens as we wait for fruiting crops to come in later in the season. Now is the time to enjoy salads with every meal and stock up on your favorite salad dressings. We've been enjoying serving pasta dishes on beds of greens and having taco bowls and proteins on top of greens.

Remove the tops from the radishes for longer storage.

Green Garlic can be used in the same way as green onions, but they will have a garlic instead of onion flavor. Yum!

Cheese Shares.

Some of our wonderful First Snow (camembert style cheese) AND a container of crumbled feta. The feta is quite salty, so remember that so that you don’t over salt anything that you are eating with it! It will keep for about a week in the fridge. I would normally have just delivered the First Snow alone in a delivery, but I had to throw the feta in because ALLLLLL THAT SPINACH! The First Snow is ready to enjoy on a good crusty bread. You can hold it in your fridge for another week or longer if you want it to get more oozy/creamy all the way through the center (you can see where it is in its ripening in the photo). It’s best if you let it come to room temp before eating. I’ve only had success with making this cheese in the spring and fall, so enjoy it while it’s here!

Recipes.

Rhubarb Vinaigrette
1 rhubarb stalk, thinly sliced
2 Tbsp. honey
2 Tbsp. champagne vinegar (red wine, raspberry, or rice vinegar would work well too)
2 tsp. Dijon mustard (or to taste)
1/4 cup canola or olive oil
In a small saucepan, simmer the rhubarb with 1/4 - 1/2 cup water for 5 minutes, or until very soft. Remove from heat and set aside to cool.
Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse until smooth. With the motor running, slowly add the oil.
Great on top of a Spinach, Lettuce, and Roasted Beet Salad with some toasted nuts!

Creamy White Bean Peso Arugula Salad

Radiant Bok Choy.

Easy Spinach Feta Pinwheels recipe calls for frozen spinach, but you can quickly wilt fresh spinach (or even just chop it and mix it with the feta and oil and it will still work great!

Try this recipe for Wild Garlic Feta Dip with the green garlic.

On the farm

Another wild spring! We are getting used to being ready for the unexpected. This year was the 7th wettest in recorded history in our area. It has made finding time to plant pretty challening and along with a lot of cooler temperatures, things were growing really slowly. Then when the weather warmed up, everything exploded with growth! It was really quite amazing! Monday of last week we decided to push the first delivery back, but by Thursday we knew some things were going to bolt (go to seed) over the weekend! We lost a planting of the bok choi, but not much else. We are happy for the sunshine and the grass has been growing and the cows are getting lots of fresh pasture.

We still have vegetable CSA shares available, so let your friends know if they are looking for a farm we will pro-rate their share if they would like to sign up.

Enjoy your CSA box! We will send another email with what to expect next week.