Thursday, May 28, 2009

CSA Update - First Pick Up Day!


It was great to meet so many new members on Tuesday evening at our New Member Orientation Meeting. A lot of information was shared, and you got to experience your first pick up as well as sample some of the delicious greens that had just been harvested.

Some of you had expressed interest in volunteering at the farm. We always welcome volunteers. Please send an email, call, or leave us a comment next to your name on the sign in page when you pick up your food , and we will happily set you up!!

When you come for your first pick up on either Friday or Monday, you can look forward to a lot more greens (Kale, Collards, Swiss Chard, Yukina Savoy, Spinach, Chinese Cabbage, Bok Choy, Lettuce and Mesclun Mix) as well as Beets, Carrots and Scallions., The beets are looking especially beautiful….. and don’t forget to use the greens as well… sauté them as you would any other green (with some olive oil and garlic- what could be better?)

We also have pick your own peas- The snap peas have come on just in time for the start of the season! Remember that the Pick Your Own beds are marked with white stakes. Please pick only from those beds, as they have the best selection of the vegetables. If you have any questions, look for one of us and we’ll help you find them!!

If you ever have any favorite recipes to share, please send them to me and I will put them out to the other members. You can also feel free to add them to the blog!

If you are looking for different ideas on how to use your greens, we are offering our first
Think Globally, Eat Locally Cooking Class at the farm on Saturday June 6th from 11am – 1pm.

Come learn the value of adding these nutritious greens to your daily diet and experience different ways to prepare them. The class includes ample tastings of all dishes prepared. Some of the dishes will include:

Krispy Kale (a fave with the children!)
Collard Bundles
Beet Salad with Sautéed Beet Greens and Orange
Portuguese Caldo Verde (Greens Soup)
Beans and Greens
Spinach and Fresh Pea Salad with Goat Cheese and Mint Dressing

This class is $15 for members, $20 for non members
Please respond to me by June 3rd to register for the class:

Some other items of interest:

Mike McGrath of WHYY’s “You Bet Your Garden” will be speaking on Wednesday June 10th at 7 pm at Rose Hall- Camphill Kimberton Hills on Beneficial Insects. Please register for this event by contacting Victoria Webb at:

Also, on Sunday June 21st, we will be having our Summer Solstice Pot Luck Dinner at 6 pm. There will lots of great food and live music! Look for a sign up sheet in the barn as the date approaches!

(Remember, if you should need to switch your day, please do it on the website: Click on the big red CSA Order Button and enter your username and password. When your page comes up, click “EDIT PROFILE”. Scroll down to the calendar and click on the dates you are switching to and from. Hit “make changes at the bottom of the page. Thanks!!

Here are the recipes from Tuesday evening:

Sicilian Broccoli Rabe
Large bunch broccoli rabe, washed with long stems removed
Extra virgin olive oil
2 large garlic cloves, finely minced
2 anchovies in olive oil
Red pepper flakes
¼ cup raisins or currants (soaked in warm water until plumped and then drained)
¼ cup toasted pine nuts or walnuts
Celtic Sea Salt

Heat a large sauté pan. Add extra virgin olive oil to coat the bottom of the pan. Add garlic and stir so as not to brown it. Add anchovies and stir until they become a paste. Add broccoli rabe and simmer until softened. Add red pepper flakes to taste. Add sea salt as needed.

Before removing from pan, stir in raisins or currants and nuts. Serve warm.

Stir Fried Komatsuna
This was the green sampled at the orientation. This recipe works well for all stir-fry greens: Bok Choy, Yukina Savoy, Napa cabbage and vitamin greens.

1 large bunch komatsuna
Extra virgin olive oil
2 garlic cloves, minced
Fresh ginger, grated or finely minced – to taste
Celtic Sea Salt

Heat a large sauté pan. Add oil to coat the bottom of the pan with a thin layer. Add garlic and ginger and stir. Add greens and sauté until softened. Add sea salt as needed. Serve on platter and squeeze fresh ginger juice over top, as desired.

Variations: Can add naturally fermented soy sauce instead of sea salt and finish with a toasted sesame oil (or a hot sesame oil). Top with toasted sesame seeds.

See you on the farm!

1 comment:

  1. Mmmm sounds great.

    Any update on the Jenkins Tues pickup times?