What's in the Share?
broccoli, potatoes, carrots, zucchini, mesclun, salad turnips, asian greens, scapes, basil
How to handle it.
Things are coming in fast. Its great to see such weighty offerings this early in the growing season. , But "what goes up, must come down" (at least as fast). The above average temps this season have brought a lot of crops to maturity quicker than we'd planned for. Our harvest window is narrow. Three weeks of a crop squeezed into one. Distribution over time is tricky. But I'm not complaining; after two tough growing seasons, I appreciate the hen's in my hand way more than those i see (and feed and water) in the bush.
So the crop of the week is broccoli. It's also the challenge of the week... See how many different things you can do with it. Let us know--- just click "comment" (above on this page). Then you can talk to other CSA members about such things as the pros and cons of a warm spring for north shore veges; or more importantly, your best breaded broccoli recipe.
Make sure you get the broccoli cooled ASAP, and dont let it dry out. ie make sure it's wet going into the fridge, and put it in the crisper or a paper bag This partially closed system maintains a more consistent and higher humidity, while avoiding standing water. This is what most veges want after they've been harvested: cool and moist, but not standing water.
Do this, or trust me, you will have a bunch of yellow smelly broccoli. ( and those are merely the initial symptoms). If you can keep your broccoli green and perky for a good chunk of time, the rest is easy.
Post harvest handling methods are important for extending the shelf life of what you get in your share and/or your garden, etc. Shelf life management is the foundation upon which seasonal eating is based. Especially if you like to eat.
Whats in the Share?
NAPA CABBAGE, arugula, loose and head lettuces, pea tendrils, beets w/greens, radish, mini onions, garlic scapes, green garlic, zuke and/or summer squash, parsley, basil.
a few recent csa member emails:
"Hello all, I've been very impressed by my vegetables and have improved my diet exponentially since your first delivery. I do have some questions, though, as I'm not always sure what I am getting, even though I consider myself a fairly decent cook. What was the large elongated head of green we received -- bok choy or other cabbage? ......"
"What kind of lettuce (the bigger one) was in our box this week? I thought it may be bok choi. But now I'm not so sure. "
Thanks! These words make farming fun! We nominate Napa Cabbage as Crop of the Week.
There are basically 2 types of vegetables that are both refered to as "chinese cabbage". One are the head forming types such as the Napa (literal translation being "large white vegetable"). These are typically light in color, and have thinner tighter leaves, which, you guessed it, form something resembling a head. The other type of vege that we call chinese cabbage are the non-head forming types such as bok choy, which tend to be darker and have more succulent stems . (literal translation for bok choy -"small white vegetable").
Vegetable names can be confusing; there's the common name, the botanical name (latin genus,species,variety), and a ton of local names. Some cultures get more into it than others. I was selling green garlic at the Salem Farmers Market last Thursday and a woman asked me what I call it in English. I was feeling pretty smart and replied "green garlic". She was like "yeah i know that, but do you have another name for it because it is immature?" I forget where she was from, but the point is that her people refer to, and use a given crop differentially over the course of the growing season. Very cool.
A popular Salad made with napa cabbage involves sautéing dry ramen noodles in butter with slivered almonds, sesame seeds, and scallions/green onions. brown it, then toss with a chopped up napa. (dont cook the napa).
a "base" Dressing recipe is:
2 parts oil, 2 parts sweetener, 1 part vinegar, and soy/tamari to taste. You can use various types of oils, various types of sweeteners, vinegars, salty things, etc. be creative, it's what you make it man!
(If you have several pounds of Napa, you could pickle it in salt water for several hours, then add garlic juice, onion juice, ginger, sugar and pepper to make a korean dish known as Kimchi.)
one of our members shared this serving suggestion with me. we'd love to hear of ways in which you've enjoyed your veges.
Roasted the beets last night and mixed with the arugula, some pecans and warm goat cheese, topped with a citrus vinaigrette – sooo good. Thank you for such great produce!
FLF greenhouse last spring
Our new (replacement) farm mascot, Buddy. We encourage such optimism
red clover buds at full and pre-bloom may 2010
CSA starts next week!! First Pick-up:
Tues June 8 Stoneridge Montressori
Beverly 3 -6:30
Thurs June10 Valley View Farm Topsfield 3-6:30
NOTE --- those of you interested in picking up your share at the soon to open Main Street Market in Topsfield on thursdays will start the season picking up at Valley View Farm,
278 High St, Topsfield.
Sat June 12th Coastal Green Grocer Ipswich 10-1
Yes, we encourage any of you who may still have any of last years wax boxes in your trunk to you return them.
We are looking forward to catching up with you, and meeting our new members :)