May 14, 2012
May 14, 2012
Here is the link to web version of this newsletter
The 2012 Harvest Season begins!
We're so happy to finally harvest your first crops! So far, spring has been mostly wonderful, which is a relief after the last couple of years of cloudy, wet springs. We have perhaps our biggest opening week, in terms of volume, since we started working on CSA's 12 years ago. So... Let's get started!
Every week we'll send an e-mail newsletter with a list of the crops expected in your share. Please note, though, that this is our best estimate. We make harvest lists before the weekend, but it's not uncommon for things to change by harvest & delivery days, especially for those who pick up later in the week. If you have any questions about your share, as always please let us know. Also, if there's something we might have left out that you want more of later, please let us know. You are also welcome to purchase extra items if you like them. Just let us know and, if we have more, we'll put together what you want.
Here's what you should expect in your share this week:
Individual Share:
Lettuce
Full Share:
Lettuce
Radishes
Crop Notes:
Japanese Turnips are fantastic raw. They are solid white, sweet and don't require peeling. Slice them and enjoy them with dips or by themselves.
Bok Choy is wonderful in stir fries. Chop it crosswise and add the succulent stem first into any stir-fry, then add the tops at the very last minute. Bok choy really soaks up the flavors of any sauce... and shouldn't be cooked too long.
Swiss Chard & Kale are 'superfoods' that should be eaten in abundance. You can prepare them as a cooked (or 'braised') green, or chop them up real fine for use in salads. Cover them in a sweet dressing to take away some of the bitterness... or become familiar with how wonderful the natural 'bitter' flavors are!
Radishes may be a tad on the spicy side, but we always try to taste them during harvest to make sure they're not TOO spicy.
Cilantro is a treat! It's a very aromatic herb that is used to garnish any number of dishes. Cilantro is frequently associated with bean dishes, but can also be added to anything with tomatoes.... or fish.... or chicken. It fits really well into any savory dip or sauce. It's one of those fresh herbs, like basil, parsley, & dill, that takes any dish over the top. Plus, it's nutritious!
The key this week? SALADS! Eat lots of salads... feature big salads for dinner... and lunch! This is the time to pump up your nutrition in a big way... cleanse out all those winter carbs and get the body ready for summer. Spring is all about the greens!
Potluck This Sunday, May 20!
Join us at the farm this Sunday, May 20, from 5-7 p.m. for our first monthly potluck of the year.
The farm potlucks are always fun affairs, with farm tours, visits with fellow members, farmers, and farm apprentices, and lots of wonderful food. There's a play area, and lots of space, for the kids, and plenty of time to enjoy an evening at the farm for adults. If you'd like to come on out, simply bring a dish to share... bring your own plates & utensils... and bring chairs if you have them (if not, no worries, there are plenty of places to sit!). If you need directions, please call... or check www.riverbendroots.com. We're very easy to find if you haven't been here before. We look forward to seeing you!
Recipes for the Week
Have you looked at our Recipe Page? We add every recipe from past newsletters, plus other information, so if you ever have a question about how to use the items in your share, look here first, and you'll likely find something to help. Of course, in the years since we started with CSA's, back before e-mail was common, the availability of recipes on the internet has exploded, on top of all the splendid cookbooks published every year, so there should be no problem finding ways to use the fresh produce!
Nevertheless, we will always add recipes to the newsletter every week. To start, here are recipes for Bok Choy & Kale:
Bok Choy with Soy Sauce
from Nicola Graimes, editor, Vegetarian, 2007
1 lb bok choy
2 Tbsp peanut oil (or any oil)
1-2 Tbsp soy (or plum) sauce
1. Trim the bok choy, removing any discolored leaves and damaged stems. Tear into manageable pieces.
2. Heat a wok until hot, add the oil and swirl it around.
3. Add the bok choy and stir-fry for 2-3 minutes, until the greens have wilted a little.
4. Add the soy (or plum) sauce and continue to stir-fry for a few seconds more, until the greens are cooked but still slightly crisp. Serve immediately.
Fried Kale
Mad Hungry: Feeding Men & Boys, Lucinda Scala Quinn, 2009
1 Tbsp extra-virgin olive oil
1 garlic cloves, thinly sliced
1 bunches of kale, average size, ends trimmed, sliced into 1-inch pieces
½ tsp coarse salt
Heat a large skillet over medium heat. Add the olive oil and garlic and stir constantly for 30 seconds. Little by little add the kale, increasing the heat to high. The kale will collapse as it hits the heat. Stir in the salt. When all the kale is in the pan, cover and cook, stirring occasionally, for 10 minutes, or until the leaves are tender but still dark green and slightly firm. Serve hot.
Here are pictures of the farm last week:
We hosted the first ever Kid's Day at the Farm. Thank you to everyone who came out! Everyone seemed to have a wonderful time. We read a story, snacked on 'seeds', and sowed the new Children's Garden in the field. If you'd like to make one of the upcoming Kids Days, we plan to host one every month, on the second Thursdays. We'll provide lots of notice in upcoming newsletters.
The work week was BUSY. The week started with soils that were too wet to work, but as soon as things dried out, we hit the hoeing hard... but most importantly, we staked the first tomato rotation, added drip lines & mulch. By the way, tomatoes are looking fantastic.
It turns out that chickens LOVE mulch... right after we put down the mulch, they proceeded to move it all out of the way!... They love pecking around more than anything...
And, then it was on to peppers. Everything is happening FAST this spring. With all the warmth since March, we've been consistently 1-2 weeks ahead of schedule all season. Of course... all that can change in an instant, so we'll count our blessings as we get them!
Here's to a great season.... Welcome back to the harvest season.... and enjoy!
Until Next Time,
Kris, Stacey, Jacob & Anna,
and everyone else at Riverbend Roots Farm
