CSA Newsletter #3 - June 26, 2021

photo by Keegen taken at the market last week

 

We "heart" strawberries and basil! And hopefully you do too, as they are slated to be in your share this week. But then we never really know for sure, do we? :-) It will be the last of the berries, but the first of the basil, as we turn the corner on spring crops and head into midsummer magic and madness!

In addition to Strawberries and Sweet Basil, you will find:

One head of lettuce, most likely Romaine

An excellent salad dressing is in last week's newsletter!

Chard - we grow Rainbow Chard but sometimes the leaves look downright neon!

photo on the farm by Donya Kiana

Broccoli - a generous harvest led to the broccoli surprise in your share last week. 

Kale - you know the old saying: A Kale a day keeps the doctor away! 😉

Scallions - new this week and not for long. Another spring, day-length sensitive crop.

Kali thought there was something interesting on the counter but she was quickly removed and didn't care when she found out it was only scallions!

RECIPES FROM THE SHARE:

CSA member Dorothyann C. shared this enticing photo of a recent share-inspired breakfast. Fresh raw kohlrabi slices with hummus to dip and cooked beets - straight or with hummus. Some protein down the middle and, on the side,  sauerkraut from our area master fermenters, and good friends, The Brinery.

So you don't always need a recipe: just look in the box, mix textures and colors, cooked or raw, embellish according to your palate - and savor a classic, seasonal, locally-produced repast! Thanks Dorothyann for the inspo! We welcome members' experiences and/or photos with their share veggies. Feel free to email or text to: 517-414-3269.

And sometimes a recipe is just what we need to learn a new twist for an old friend, or learn to make a friend of a new veggie. CSA member Sharon W.  shared this recipe for a Chard and Egg Bake. Although she hasn't tried it yet, we think it looks like a good way to have your greens for breakfast or brunch, dinner or lunch! The post has other ideas for cooking chard (and broccoli!) and it's from a food blog with lots of inspiration called Healthy Seasonal Eating. Thanks Sharon for the tip!

This week on the farm we made a big batch of Pesto and added a dollop to stir-fried veggies for instant summer. We also used it as a flavorful layer in Tempeh Reuben sandwiches. Delish! The link takes you to a page in the Healthy Seasonal Eating blog with lots of pesto information and possibilities, including vegan pesto, which is a thing and does work! 

NOTES FROM THE FARM: 

Well, the rain is mainly the name of our game

And about that we rarely do complain

But if the forecast comes true, it will be a pain

And the reason for our strawberries on the wane.

But those rain clouds carry a silver lining

They help grow the veggies for your excellent dining!

And they also send a warning that we must heed:

From every raindrop sprouts a happy little weed!

(And that's what we'll be doing next week)

Above, the Brothers K in the strawberry patch - very likely the last picking. They are focused and can't look up right now, but do wish you all a very good week!