CSA Week 2 Newsletter, May 28th

Farm Notes

We were relieved this week to see our potato field rebounding after the late freeze.  We lost our first corn and some of our lettuce. In addition, we are seeing some delays in crop growth which is likely a consequence of the freeze. While beets are heading to campus shares today, we will have more beets with greens coming to farm very soon as we wait for the crops to bulk up.

Pickups went very smoothly last week, so thank you for your part in making it so easy! If you want to try the curbside delivery on campus, just pull up to the first tent along the curb to get your share placed in your trunk. If you want to walk up or inquire about Farm Stand items, you can pull around the curbside delivery spot and park on the northern side of the Orange Lot.

What’s in Your Share

  • Spinach
  • Garlic Scapes
  • Braising Greens (mix of Asian greens, arugula, baby kale)
  • Lettuce
  • Mixed herbs (Mix of Chives, Sage, Oregano, Thyme, and Mint or Lemon Balm)
  • Kale (mixed varieties)
  • Beets with Greens (Campus only this week – Farm gets different surprise item!)

You-Pick: You-Pick field is not open yet.

Farm Stand: If you pre-ordered plants, you can pick them up today! Be sure to inquire at pick up. 

Additional items for sale today include:

  • Garlic Powder, $3
  • Spinach, $5/bag
  • Braising Mix Greens, $4/bag
  • Garlic Scapes, $4/bunch
  • Small Lettuce Heads, $2/each

Veggie Tips:

Refresh those herbs in a glass of water, but don’t refrigerate!


Garlic Scape Hummus

This recipe can be found here! https://www.thespruceeats.com/garlic-scape-hummus-4165383


1/3 cup garlic scapes (chopped)

1 (16-ounce) can chickpeas (drained)

1 1/2 tablespoons tahini

4 tablespoons extra virgin olive oil

1/2 teaspoon cumin

1 tsp. lemon juice

1⁄4 cup warm water

Sea salt (to taste)


  1. First, finely chop your garlic scapes by hand or in a food processor.
  2. Next, add all of the remaining ingredients to either the food processor or blender and pulse until you get a creamy consistency.
  3. Feel free to add additional warm water if needed, in order to loosen the texture.
  4. Serve at room temperature immediately or store in the refrigerator for serving in 1 to 2 days.

Garlic Scape Butter

Making garlic butter is KEY for a breathtaking garlic bread spread! 

The recipe can be found here! https://www.binkysculinarycarnival.com/garlic-scape-herb-compound-butter/


1 lb unsalted butter, softened to room temperature.

1/2 c garlic scape, buds and stalks, chopped

2 tbsp chopped fresh parsley

1 tbsp chopped fresh basil

1 splash Olive Oil


  1. Chop garlic scapes roughly in the food processor or with a knife. Chop herbs.
  2. Soften garlic in olive oil over medium low heat, watching carefully. Garlic should just soften, not brown. Once garlic has softened, allow to cool to room temperature.
  3. Add butter, garlic and herbs together. Mix thoroughly. Wrap in wax paper or plastic wrap. Cool in the refrigerator or store in the freezer to prolong shelf life.

P.S. I love how in detail this blogger goes into garlic! Give this site a visit! 

Spinach Frittata

A frittata is super yummy, and incredibly easy to make! Good for any meal time (or I just really love frittata- Ha!) 

This recipe can be found at https://www.simplyrecipes.com/recipes/spinach_frittata/


9 large eggs

2 Tbsp milk

1/3 cup grated Parmesan cheese (about 1 ounce, 30 g)

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

2 Tbsp extra virgin olive oil

1 medium onion, chopped (about 1 cup)

1 large clove garlic, minced

Sun-dried tomatoes, about 2 Tbsp chopped (optional)

8 oz (225 g) fresh spinach (or more), chopped (can use baby spinach)

2 oz (56 g) goat cheese


  1. Whisk together eggs, milk, parm, salt and pepper in a medium bowl. Set aside! 
  2. Heat olive olive oil in an oven-proof, stick-free skillet on medium heat. Add the onions and sauté until translucent, about 4-5 minutes. Add the garlic and sun-dried tomatoes (if using) and cook a minute more.
  3. Add the chopped spinach, a handful at a time, use tongs to mix with the onions. As the fresh spinach begins to wilt and there is more room in the pan, add more of the fresh chopped spinach to the pan.
  4. Add the egg mixture: Once the spinach has wilted, spread the mixture out evenly on the bottom of the pan. Pour the egg Parmesan mixture over the spinach and onions. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
  5. Sprinkle bits of goat cheese over the top of the frittata mixture.
  6. Lower heat, cover and cook: Lower the heat to low and cover the pan. Let cook on the stovetop 10 to 13 minutes, until all but the center of the frittata is set. (You may need to check a few times, to see how well the frittata is setting.) The center should still be wiggly. Preheat the broiler.
  7. Finish under the broiler: Set the oven rack in the top third of the oven. Broil for 3 to 4 minutes until the top is golden. Remove from oven with oven mitts and let cool for several minutes.

Lettuce Smoothie

ok, I know what you’re thinking, but don’t knock it until you try it! In my house, it can be hard to find ways to use all of the lettuce we have! Get creative with it! 

 This smoothie recipe can be found here! https://thecookful.com/lettuce-smoothie/


2 cups chopped lettuce

1 frozen banana

1/2 cup diced apple

1 and 1/2 cups almond milk

1 Tbsp. chia seeds

1 Tbsp. honey, if desired


  1. Add all of the ingredients into a blender. If you’d like a sweeter smoothie, add the honey, but if not, simply omit.
  2. Process until smooth.
  3. Pour into glasses & enjoy.

When inspiration to cook hits, don’t be afraid of your kitchen- you got this!

If you have any recipe suggestions or questions please feel free to email or instagram message us!

                                      🥬Have a wonderful week! 🥬

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