Week 2 AND 3

Week 2 AND 3

Hello Followers!!

We hope everyone enjoyed their first week of veggies!! We apologize for not getting a newsletter out last week.  This newsletter will contain information for both weeks (including 2 amazing recipes!). We have loved having some long-awaited visitors, but it sure is hard to keep up on everything while also trying to host!!

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Here is what you might find in your box (for week 3):

Head Lettuce

Salad Mix

Kale/Swiss Chard

Radishes 

Pearl onions

Tomatoes

Cucumbers

Italian herb kit (basil, parsley, thyme, sage)

Upcoming:

Broccoli

Jalapenos

 

🌿 Featured Item: Lettuce

We're beyond excited that Lisa Stravakas from Renew Wellness has decided to contribute her wealth of knowledge on the health benefits of eating and utilizing fresh produce and herbs. Thank you Lisa!! 

LETTUCE(s)

Nothing is more refreshing on a hot summer day than a crisp salad. All year long, your Ayurvedic practitioner has been telling you to avoid cool foods, but in the summertime, that rule is put on hold. It is the perfect time to enjoy watery, crunchy salads. Many tasty lettuces coming into season are available for your choosing. If you are pitta predominant and need a strong cool down, your new best friend is crisp romaine lettuce. Not only do the taste buds rejoice, romaine is both refrigerant and sedative, meaning it cools your body and your emotions. Vata and kapha will need a salad dressing with some digestive spices like black pepper or grain mustard. For pitta, a cooling coconut lime vinaigrette will be perfect.

🍽️ Recipe(s) of the Week(s):  

Pastrami-style Pearl Onions

Ingredients:

1/2 lb red pearl onions, peeled

1/4 cup olive oil

1 tsp coriander seeds

1 tsp caraway seeds

1 tsp black peppercorns

1/2 tsp smoked paprika

1/4 tsp salt, plus more to taste

1 tsp olive oil

 Steps:

  1. Place the pearl onions in a skillet or sauce pot. Add the olive oil and bring to medium heat. Cook until the onions are sizzling and golden, about 4 minutes. Then flip and cook until the other sides are golden.
  2. Remove from the pan and set them on paper towels to drain any excess oil.
  3. Drain the pan of excess oil, and then add the coriander, caraway and black peppercorns and toast until fragrant. About 30 seconds to 1 minute.
  4. Put the seeds in a grinder or use a mortar and pestle to grind them up.
  5. Combine this spice blend with the paprika, salt and olive oil.
  6. Toss the onions in the spice mixture until they are well coated.
  7. Preheat an oven to 350F and put the onions on a baking sheet.
  8. Bake for about 9-10 minutes or until the outside of the onions are crisp, and the insides are soft.
  9. Remove from the oven and serve! I like to serve mine on a bagel with cream cheese, capers and dill, or with ricotta and sourdough. But it's up to you!


    Spring Green Shakshuka

    spring greens shakshuka in a cast iron skillet.

     

    Ingredients:

    ▢6 cups (8 oz) of any kind of leafy greens
    ▢1 small (6 oz) white onion
    ▢1 small lime, for zest and juice
    ▢1 1/2 cups (3 oz) cilantro
    ▢3 garlic cloves
    ▢2 small jalapeños, seeds removed
    ▢1 (13.5 oz) can full-fat coconut milk
    ▢2 tablespoons white wine vinegar
    ▢1 1/2 teaspoons Diamond Crystal kosher salt, divided
    ▢2 tablespoons extra-virgin olive oil
    ▢1 teaspoon ground cumin
    ▢1/2 teaspoon coriander
    ▢4 large eggs
    ▢1/2 cup fresh mint leaves, loosely packed

    Optional, for serving:
    ▢Steamed white rice or toasted whole grain bread

    ▢Feta cheese

    Steps:

    Roughly chop up 6 cups of greens, thinly slice the onion, zest the lime and set aside.
    To a blender, add the juice from one lime, 1 1/2 cups of cilantro, 3 garlic cloves, 2 jalapeños, and can of coconut milk. Blend, then add 2 tablespoons of white wine vinegar and 1 teaspoon kosher salt. Blend again until smooth.

    Place a high-sided sauté pan with a tight fitting lid over medium heat. Add 2 tablespoons of olive oil. Let this heat up for a minute, then add the lime zest, 1 teaspoon cumin, and 1/2 teaspoon coriander. Let this sizzle for a few seconds before adding the onion. Cook, stirring often, for 5-6 minutes, or until the onion is softened. Season with 1/2 teaspoon salt.

    Add the chopped greens. Pour over 1/2 cup of water over the pan and let the greens steam for 1-2 minutes or until halved in size. Stir to coat in the spices.
    Make 4 little “wells” in the greens and crack in the four eggs. Pour in the coconut milk. Cover and let the eggs cook for 5-7 minutes, or until the whites are set and peeking out above the coconut milk.
    Sprinkle with mint, feta and serve warm

    Recipes courtesy of https://justinesnacks.com/

     

📣 Farm News & Notes:

The biggest highlight of week 2 was getting the East greenhouse ready and getting the cucumbers transplanted.  Even better, the early cucumbers are ready!  We hope you enjoyed your sneak peak of these early cucumbers or tomatoes in your week 2 boxes.  You can look forward to much more of these in your week 3 boxes!  We like to share in the glory of the early stuff, even if it's only 1 small tomato! That's what CSA is all about!

We have officially lost our first and most of our 2nd round of head lettuces to the aphids.  The aphid eggs survived our mild winter and we are feeling it. Again, we apologize if these tiny guys hitch a ride in your head lettuces.  If you're concerned, we suggest separating out your leaves, washing them individually, and storing them in a Ziploc bag.  All lettuce is triple washed and sanitized with hydrogen peroxide.  We have released ladybugs, lacewings, and just recently washed our plants with special soap (don't worry, still organic!). We are doing everything we can within the realm of natural growing techniques.  So, bare with us! We will have enough head lettuce for our markets this week, but might have to take a break from head lettuce for a few weeks while we wait for the next succession to get to size.

In better news, our summer squashes that we thought were killed in the early June frost are coming back!! Additionally, the broccoli is pretty much ready with hot peppers close behind!  As the weeks go on, we will have more variety for your boxes and for sale.  

Next up, if the weather stays mild, we will be planting carrots!  We will also be setting up our NFT trays again in a different location to continue growing and expanding our delicious herbs!

As usual, we have so many great things happening on the farm, so we try to not let the bad things (ahem, bugs) get to us.  However, throwing away over 300 heads of lettuce this week is a tough pill to swallow.  This is farming, in a nutshell!

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COME VISIT US!!

Whether you're a CSA member or not, you can always come by our pop-up market stands!

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