CSA Week 4- A Return to Normal
It seems like the past few weeks there has been a theme with the CSA newsletters (crazy weather, unpredictable climates, unexpected workloads)- like everything has been been wild and unanticipated so far this year. I suppose that this year has had its fair share of surprises, however I am coming to realize that this will always be the case when your profession is so intimately tied to the land. For thousands of years farmers have had to adapt to an ever changing world in order to keep their crops healthy and their people fed. In our modern age things are not so different but I am forever grateful for the tools and technology available to us to make adapting to these changes that much easier and fruitful.
With all this in mind, I am happy to report that we seemed to have (finally) found a groove with balancing all of the demands of harvesting, weeding, planting, yada, yada, yada. Instead of crawling around the property desperately trying to finish all of the days ambitious goals before the sun goes down (a bit dramatic, I’m sure), we now try to end our work day at a reasonable 7pm and enjoy a walk with our dogs before eating dinner at 9pm. It's the little things like this that will eventually ensure the sustainability of our careers as farmers and keep the food a-bountifully on your table.
This week is a bit of a transitional period in the crops that are coming out of the field, hence the plethora of greens and root-y items. While a lot of the warm-season stuff is taking it’s sweet time to mature, we anticipate loads of new crops coming in the next few weeks (carrots, summer squash, green beans- just to name a few). So get excited for things to come and enjoy some new as well as cherished flavors this week!
Thanks for everything,
PS- The Smiley Market will look a bit different this week… We have come to recognize our limitations of being full-time farmers and trying to run a market at the same time, so we have decided to stop the latter and just focus on passing out CSAs during our time at the Smiley Building on Tuesdays. We will still have eggs, pork, and a few other goodies for sale and our hours for pick-up have not changed (3-6pm) but we won’t be setting up a big booth or anticipate any other vendors setting up as well. We wanted to (excuse the pun) trim the fat!
What’s in Your Share?
Thinly sliced, these add a flavorful crunch to your daily salad. Or (if you haven’t tried this yet) try them glazed.
Kohlrabi is the unrecognized brassica brethren of staples like cabbage and broccoli. Think of this funky looking veg like a beet that tastes like a broccoli stem. Unsure of what to do with it? Try some of these tasty recipes!
We’ve been eyeing the cherry trees in our front yard for some time, waiting for the sweet fruit to ripen. To our surprise they were actually pie cherry trees but that doesn’t mean that you can’t make delicious summertime treats with them! We’ve tried a couple different recipes for tarts and cocktails and we highly recommend you do as well! (Disclaimer: these are quite tart compared to your average cherries…)
I loved this blogs mentioning of CSAs and how it’s a great way to support local farmers and try new flavors at the same time. I also particularly loved their recipe for roasted radishes with garlic :)
Just when you thought your CSA share this week couldn’t get any weirder, we throw in this lettuce head-look-alike! Just think of this week as a new flavor sampler kit… anyways radicchio is part of the endive family and is characterized by it’s bitter flavor profile. It’s sometimes added fresh to salads (which is great if you particularly like the flavor) but it can also be easily mellowed by sautéing with balsamic vinegar and honey, and it pairs well with some grilled sausages (which we will have for sale!)
I recently tried scallion pancakes at a Chinese restaurant in Denver and I was a huge fan! If you have the time, I highly recommend whipping them up…
If we had a flagship item it would most likely be our tender baby lettuce mix. After years of experimenting with the most economical and tasty way of growing these, we feel confident in this year’s batch. Expect to get of at least a few more bags of these throughout the season!
Spinach is a breakfast staple for us during the growing season. When it’s harvested fresh, there is little comparison to the store brought boxes of it. While we typically just throw some leaves underneath a fried egg, when we have some extra time on the weekends we like to do something similar to this scrambled eggs with spinach and parmesan recipe.