Week of May 13th

My dear community members,

Things beyond my control kept me from updating the blog last week. As you likely noticed, we substituted red cabbage for cauliflower in the LARGE shares. I wanted to mention it since I think a lot of you were anticipating cauliflower. We get it, we love the oh so versatile and still trending (for good reason) cauliflower too! If all goes well next week we look forward to including cauliflower in all of the boxes Let us not forget tomatoes are right around the corner too.

Farm happenings: we’ve been planting sweet corn, melons and a variety of bell peppers. I’ve been watching the raspberry and blackberry vines climb to the sky as the flowers blossom into nature’s delicious treats. We’ve been thinning peach trees all along the property with hopes of sharing the bounty with you. We also planted a variety of potatoes that we are starting to harvest.

Egg wait list update- we have not forgotten about you and are constantly monitoring the list. Our 60 baby chicks will start laying by the end of summer with hopes we can accommodate everyone who has been waiting so patiently.

We are out picking and preparing for the CSA boxes starting Tuesday. It’s a whirlwind of love and work as we navigate the week packing and delivering the last boxes on Friday. If you need to get a hold of us just keep that in mind. We definitely want to hear from you and will get back to you as soon as we are able!

Sending good vibes from the farm.

CSA Contains:
CARROTS
ROMAINE LETTUCE
BROCCOLI from SUNRISE ORGANICS
GREEN ZUCCHINI
STRAWBERRIES
SUGAR SNAP PEAS
RED BEETS
SWEET SPRING ONIONS
EASTER EGG RADISHES*****
ITALIAN PARSLEY
BIG BOX: CARROTS, SALAD MIX, CUCUMBERS, LACINATO KALE, SUGAR SNAP PEAS

****If you didn’t receive radishes you may have received cucumbers or blueberries

LETTUCE of the WEEK: RED LEAF
FRUIT EXPANSION: BLUEBERRIES and STRAWBERRIES

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
STRAWBERRIES
LACINATO KALE
RED BEETS
ITALIAN PARSLEY
CUCUMBERS
BABY SPINACH
FUJI APPLES

Thyme Roasted Radishes and Onions

Ingredients:
1 lb radishes
1/2 large onion
2 tbsp olive oil
2 cloves minced garlic
1 tsp sea salt
1 tbsp fresh thyme plus more for garnish
(Find the full recipe and directions here at Mary’s Whole Life)

Favorite Broccoli Salad

Ingredients:
Salad
1 pound broccoli florets (from 1 ½ pounds broccoli stalks), thinly sliced and then roughly chopped (see photos)
½ cup raw sunflower seeds or slivered almonds
½ cup finely chopped red onion
½ cup grated sharp cheddar cheese (optional)
⅓ cup dried cranberries or dried tart cherries, chopped
Honey mustard dressing
⅓ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 medium clove garlic, pressed or minced
¼ teaspoon fine sea salt
(Find the full recipe and details here at Cookie and Kate)

Italian Walnut Parsley Pesto

Ingredients:
2 cups packed parsley leaves
1/2 cup (2 oz) chopped walnuts
1/2 cup (1/2 oz) shredded romano cheese, or parmesan
2 cloves garlic, roughly chopped
1/2 tsp kosher salt
1 tbsp lemon juice
1 tsp lemon zest
1/2 cup extra virgin olive oil
(Find the full recipe and directions here at Just a Little Bit of Bacon)

Cold Beet Salad With Parsley Pesto

Ingredients:
1/2 cup quinoa uncooked, prepared to package directions
6 cups romaine lettuce chopped
3 beets I used golden and red
2 tablespoons parmesan cheese
2 tablespoons pecans toasted & chopped
Pesto Vinaigrette
1/3 cup parsley pesto
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
(Adapted from the recipe here at Sun Kissed Kitchen)

Crookneck Squash, Garlic + Pesto

Ingredients:
1 tsp. extra virgin olive oil
3-6 small crookneck squash, medium dice
4 cloves garlic, minced
salt and pepper to taste
crushed red pepper flakes, optional
1 cup cooked black eyed peas, chickpeas, or white beans
1/4 cup pesto
(Find the full recipe and directions here at Eggplant and Olive)

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