CSA Newsletter Week #1, May 26th

Farm Notes

Hello everyone! We hope you all are as excited as we are here at the South Farm for the first week of distribution. Finally, we have had some nice and warm weather to dry out our fields for some much needed field cultivation. Although Wednesday was the first day of class for our apprentices, we have had several help us the last few weeks. They have already gotten some hands on experience transplanting, planting potatoes and of course, lots of weeding.

As a reminder, we will have our Farm Stand set up at both the campus and farm locations. We will have carrots and peas for sale that are not included in the share this week, along with extra share items in case you need any additionally veggies. This will be first come, first serve, as we have limited quantities of extras. We accept cash or check only. However, if you are already a member of the CSA, we can charge your credit card on file.

Hand weeding the carrots

Hand weeding the carrots

A Note from the CSA Manager: Kristi Durbin

As we begin our 2016 CSA season, I find dirt under my nails, grease in my hair, mud on my shoes, and aches in places I didn’t know muscles existed. Well, these are all signs that I might be a farmer! Staff and apprentices alike have been experiencing what many might call the trials of farming.

Sometimes, yes, farming feels a bit like a battle: a battle with bugs, with weather, with equipment, maybe even each other. Yet when you’re hot and sweaty, in the “trenches” of farming together, you quickly develop a bond with your fellow farmers. There are joys in farming, too. Joys of building a community of people who earnestly care about growing food in an ecologically conscientious way, who pour themselves into this hard work, and who are exuberant about eating well. We get to share this latter joy with you, our CSA members.

I hope our first week kicks off a great adventure for you – and for us – of eating radically this year. It is radical to eat food seasonally, which is produced organically, locally, and supports the education of the next generation. It is radical to champion the unusual vegetables that many Americans wouldn’t even recognize. It is radical to place a high value on good food and invest in future health with your wallet.  It is even becoming radical to cook fresh food at home.

Thinking about the radical change we can each bring about in our lives and in our community is perhaps the greatest farming joy of all.


What’s In Your Share

For this week, you’ll receive:
+ Arugula
+ Kale
+ Nancy Butterhead Lettuce
+ Spinach
+ Radishes
+ Spring Onions

Sword fighting with the spring onions!

Sword fighting with the spring onions!

Veggie Tips

To start off the CSA season, here are some charts to help you store your veggies properly.

Kristi's guide 2

Additionally, here is a chart that helps you figure out how long your veggies will last and what you might want to eat first. It is organized starting at the beginning of the week.

Kristi's guide 1



For your convenience, this week’s recipes in a printable format.

Spring Onion Soup
From Veg Recipes of India

Ingredients: (measuring cup used, 1 cup = 250 ml)
1 bunch spring onions, rinsed and chopped, approx 4 or 4.5 cups chopped spring onions with both whites and greens (reserve a few greens for garnish)
1 medium or large potato, peeled and chopped in smaller pieces
1 or 2 garlic, chopped
½ or 1 tsp soy sauce
¼ tsp dry oregano
3 cups water
2 tbsp olive oil
salt and black pepper as required
few parsley leaves for garnish (optional)
Heat olive oil in a pot. Fry the garlic for 10-12 seconds.
Add the spring onions and saute for 4-5 minutes on a low flame.
Now add the chopped potatoes. Season with salt and pepper. Stir well.
Pour water and stir again. Cover the pot and simmer till the potatoes are cooked completely on a low to medium flame.
Let the soup cool down a bit. With a hand blender, blend the soup till smooth. The soup will appear thick now.
Add soy sauce, oregano and keep the soup to simmer for 4-5 minutes.
If the soup appears too thick, then you can add about ¼ or ½ cup water or veg stock, while simmering the soup.
Serve spring onion soup hot, plain or with some bread garnished with some spring onion greens or parsley

Arugula Pesto

This pesto is a great way to spice-up your pasta or potatoes or other steamed vegetable.

1/4 cup pine nuts (or walnuts)
2 cups mature arugula
1/2 cup freshly grated Asiago cheese (about 1 1/2 ounces)
1/2 cup olive oil
1 clove garlic, smashed
freshly ground black pepper

Preheat oven to 350ºF.  Toast the pine nuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant.  Transfer the nuts to a dish to cool.  Combine the arugula, Asiago cheese, oil, garlic, and pine nuts in a blender or food processor; process until thoroughly combined and smooth.  Season with salt and pepper to taste.


French Breakfast Radishes Sautéed in Butter

From the blog coolcookstyle

Olive oil
1 bunch of French breakfast radishes, trimmed and halved lengthwise

In a skillet large enough to accommodate all the radishes, melt a big knob of butter with a little bit of olive oil. When the butter begins to foam, add the radishes. Season them with salt and sauté them until the radishes lose their opacity and they all begin to turn translucent. Transfer the radishes to a serving dish and snip fresh chives over them before serving.


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