CSA Newsletter

Nanking cherry bushes by the garden- hoopettes in background

Greetings from the Garden!  This box has salad greens, braising greens, french sorrel, parsnips, sunchokes, potatoes, "potato" onions, green onions,  and the last of the celery root and carrots.

Field Notes.  Ken has been busy planting and tending seedlings and transplants.  We will be firing the pottery kiln this week.  Next week Ken will be busy in the garden and field as the pottery cools inside the kiln.  He will be doing more planting and transplanting.  The garden and field are still dry with the small amount of precipitation so far this spring.  We had opened one side of each of the hoopettes before the last rain, and quickly closed them back up before this latest blast of cold nights started.  The last rain was about 1/2."  

The greens really perked up after that rain.  Optimum weather for greens is cool and damp with an inch of rain each week.  If we get really hot temperatures, the greens bolt - that is shoot up a stalk with flowers to go to seed.  When this happens with Asian greens they are still good in a braising mix, but with spinach or lettuce the result is quite bitter.  

The radishes are getting their first true leaves, so they will be ready in a couple weeks.

From the Kitchen. Carrots.  I have been using up the utility carrots - OK to eat, but not cute enough for the CSA boxes.  I have been cutting them julienne and cooking them and then adding frozen green peas at the last couple minutes.  I have also been cutting them in half moons and simmering them for about eight minutes with fresh ginger root and adding sesame oil and sesame seeds just before serving.  Ginger is warming and that is a consideration these last few days.  Last night I made a stew with venison, onions, carrots, parsnips, onion and topped with sage-y dumplings.  It was a hit.

Each midday meal we have braising and or salad greens - spring is the time for greens.  I did a yogurt, garlic, paprika dressing with salt, pepper, honey and bit of powdered chipotle.  It was quite good on the braising greens and a nice change from my usual vinegar or lemon juice dressing.  I also add braising greens to soups and stews just before serving.  Last week I wilted a few in an omelet.  Quite good. I also like quiche, baked crustless quiche and other recipes to use up the braising greens.

Sorrel is a lemony green - great in cream soups, and egg dishes.  I also like to wilt in butter for a buttery, lemony addition to fish or cooked vegetables.  And some folks add small amounts to tossed salad for zest! 


Enjoy the week!