First CSA pick up this week!

Welcome friends and members!  Finally CSA season is upon us and we can kiss winter goodbye.  Matt and I have been working hard on the farm and looking forward to the time when we finally get to meet everyone and share the produce we've been growing with you. Here are the veggies we will have for you to choose from this week: 

·      Spinach

·      Black Seeded Simpson Head Lettuce

·      Micro Greens

·      Pac Choi

·      Red Giant Mustard, Tat Soi, Mizuna

·      Scallions

·      Cilantro, Dill, or Fennel

·      French Breakfast, Cherriette or Easter Egg Radishes

·     Tendergreen Baby Broccoli




           Radishes are tasty shaved into salads, or on a sandwich, but if you’re like me and don’t like that spicy zing that stays with you long after you’ve eaten them, try roasting them for a sweet treat!  Here’s a cooking suggestion from     

          Toss halved trimmed radishes on a baking sheet with olive oil, kosher salt, and freshly ground pepper. Roast at 425° until crisp-tender, about 10 minutes. Toss with fresh lemon juice, room-temperature butter, and chopped fresh herbs.


Micro greens

          Micro greens are a beautiful looking new super food.  Like sprouts, they pack a nutritional punch.  Recent research claims that the leaves of most micro greens contain four to six times as many nutrients as the mature leaves of the same plant.

          Our micro mix has baby kale, kohlrabi, cabbage, mizuna and purple radish.  Try them tossed in a salad, on a sandwich, or stirred in after cooking a stir fry or pasta dish.    


Pac Choi, Spinach, Mustard, MIzuna, Tat Soi

          Here’s a recipe for an old standby in our kitchen.  Sometimes we’ll omit the ginger, and add a dash of cider, rice or umeboshi vinegar instead.

Sautéed Greens with Garlic and Ginger


1 tablespoon olive or sesame oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh pac choi or other sturdy cooking green
2 tablespoons soy sauce
Thinly sliced scallions to taste


Heat oil in a large skillet over medium heat.  Add garlic and ginger and cook 1 minute. Add greens, scallions and soy sauce.  Cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.  If using vinegar, add a few dashes to taste.  

For half shares, halving the recipe should probably be about right.