Actually – we’re headed into week 2. Sadly, I’ve been at school for the past 10 days, so I’ve missed our two kick-off days for CSA. But according to Dave, they went great! We’re excited to have so many returning members and looking forward to getting to know all the new faces. Markets also start this week, so be sure to stop by and say hi!!
Dave’s note to the Saturday crew:
Hello CSA members! This was week one of your twenty week share. Here’s what you got;
1 lb bag spinach
1 lb bag arugula
2 large heads lettuce
4 small heads lettuce
3 white and 3 red salad turnips
100 garlic scapes
1 bunch chard
We’re heavy on greens this week… and for the next several weeks. We double dunk them all, but you still need to wash when you get them home. If you’re new to garlic scapes, and somehow missed our spiel on them, chop them and include in a recipe as you would use garlic. Or chop them and saute like asparagus, throw over pasta… or food process them with olive oil, nuts, cheese and make a pesto out of them. They keep well for weeks in a plastic bag in the refrigerator crisper.
Spinach is always hit or miss here, and with all of the hot weather a couple weeks ago I thought it would bolt, but the timing worked out – this is the nicest spinach we’ve ever had. We don’t grow it in the summer, but will try again in the fall.
We have lots of lettuce for the first few weeks. It also slows down in the summer, but then fruiting crops are coming in. The salad turnips are great raw sliced into a salad. The kohlrabi is my new favorite vegetable – I’ve been slicing the bulb, sauteing for a couple of minutes, then add the stems and leaves and saute a couple more.
Chard – I usually cut most of the stalk off and steam for a couple minutes, add leaves and steam for a couple more, until it’s wilted, add a splash of red wine vinegar. If you’re new to arugula, it’s a bit of an acquired taste – great raw on it’s own or mixed with lettuce in a salad. It’s a bit spicy and nutty, goes great with goat cheese, walnuts and dried cranberries.
If you liked the look of the bread you can still sign up for a share for the rest of the season. I’ll also usually have a couple extra loaves each week to buy. I’m attaching the bread schedule.
If you find yourself needing to supplement your share this season, we’ll be down at the Plymouth farmers market on Thursdays beginning next week, plymouthfarmersmarket.org
There is a meeting of the south shore locavores coming up on June 28, details attached. (http://www.facebook.com/notes/edible-south-shore/local-meat-benefits-choices-challenges/438217685637?ref=mf)
Also, an amusing blog from one of our members regarding this week’s share: http://sueandstevelindsay.blogspot.com/2010/06/day-336-hot-dogger-cooks-organic.html
It was great to meet new folks and welcome back returning members!
Thanks for your support. See you next week.