CSA Newsletter

Greetings from the Garden!  This week's box has red and green lettuce, the first spinach, salad greens, sorrel, braising greens, the first radishes, green onions, potatoes, sunchokes, and onions.

Field Notes.  Ken has been busy monitoring weather.  Since we still have some mornings of frost, all the hoopettes and greens houses need to be closed at night, and opened in day time. Crops are growing and right now we have a surplus of lettuce.  Consider buying more or passing the word to friends.  We also have room for more CSA members as well.

Ken continues to plant and transplant.  This is an exciting week as we move further from the root cellar (potatoes) and spring dug over wintered roots (sunchokes) and start to harvest spring planted roots (radishes).  So many other crops will begin soon - like asparagus.

Ken is cleaning up the rough edges on the pottery from the firing and soon I will be pricing and pulling the orders; new pottery will available the first weekend in May. We will have vegetables for sale as well. 

We are increasing our chicken population due to demand, so we also have egg shares available if you want a dozen eggs each time you get a box. 

From the Kitchen.  Each spring the first radishes are a treat.  The tender leaves are great in tossed salads and Ken runs them through a blender with yogurt for a green goddess salad dressing.  This variety is called French Breakfast radish.  We have been told they are delicious sliced lengthwise and placed on warm buttered toast.  We tend to eat them raw as a side dish or sliced in tossed green salads.

Green onions are so all purpose!  You can eat them raw, cook the white end and slice the green tops and add them to anything.  I use them in omelets, as a garnish with cooked vegetables and meat, and a salad addition.  If a green onion with a seed stalk gets past me to your box, slice lengthwise and remove the stiff center stalk.  The rest including the flower head, is great.  We have been reading how healthy all the onion family is for us, and eat them at just about every meal in some form.

Spinach is a so versatile - good in salad with hard cooked eggs or feta cheese, blanched and dressed, added to egg dishes or soups.  It is here until we get really hot weather.  Right now it is in its prime - so enjoy!

Til next time - Bon apetit!