CSA Newsletter April

Greetings from the Garden! This week's box has two types of potatoes. two types of shallots, green onions, parsnips, sunchokes, mizuna, mixed greens that include baby lettuce, many brassicas, claytonia, and spinach.

Field Notes. We had opened the hoopettes before the last rain. That 1/4" really made a difference - things perked up and grew. The one layer of poly makes all the difference these cold nights. In spite of the cool spring, things are growing, and we are happy to offer greens this early.

Ken is planting, transplanting and thinning. He planted some lettuce seed that had not been germinating well over the season. Now he has a carpet of plants to thin and transplant. He theorizes that particular seed needed a frost to germinate.

And the high tunnel offers new opportunities for experiments. All Ken's experience from almost two decades of hoopettes has him thinking about the possibilities that larger space has to offer. Many plants are coming up in the tunnels for early crops. Once those crops are harvested, Ken will transplant heat loving crops.

From the Kitchen. Isn't it fun to have fresh food! I have been so excited to move into greens. These early greens tend to have a more delicate flavor, and I use a lighter dressing like a vinaigrette. Once we get hot weather I move into more robust dressings with garlic, I taste the greens as I wash them so far only the red mustard seems to have a bite. This week we may have claytonia also known as miners lettuce. It is a lovely succulent that people call those lily pads.
Mild even when blooming.

The brassicas are members of the cabbage family - the largest vegetable family. There are many Asian greens that grow well in cooler weather and remain mild once they flower. Mizuna is one of these. I tend to saute some onion and add the mizuna to wilt and dress with an interesting vinegar and some oil. Ken likes to chop it and place in a bowl and add hot broth soup or miso soup to wilt. Many folks just chop and add to salads.

For some spice in your life try a curried cream of parsnip soup. Someone pointed this recipe out to me in the Asparagus to Zucchini Cookbook. It is a cream soup with sauteed onion, potato, chicken broth and parsnips. Cook to soft, puree and add a bit of curry and serve with a dollop of yogurt or sour cream, some powdered red pepper, and maybe a garnish of green onion. Beautiful and tasty.

I was advised to try sunchoke chips - similar to the ever popular kale chips. If anyone has a recipe, please send it to me and I will share it.

For more recipes, check the previous blog entry on spring foods.