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Welcome to our CSA program! We are excited to begin this season and hope that you are as well. First, a few additions this year. We have added a recipe section to the website to give everyone a few more ideas. You can look up recipes by type, by ingredient or by season. We are just getting started, and have not catalogued many recipes, so please email us with your favorites.
I also put together a set of guidelines for produce storage (click here).
Also, please note that your berries are not in the CSA box. We are trialing a new method this season. Hopefully, we will all be rewarded with fewer smushed berries.
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at a glance:
Carrots
Beets
Easter Egg Radishes
Shunkyo Radishes
Artichokes
Fresh Garlic
Brunia Lettuce
Winter Density Lettuce
Strawberries
Flowers -- Lilies
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So, what's in the box? Fresh strawberries, of course, are the perfect start to the local season. If you manage to have any left after snacking, take a look at the strawberry vinaigrette recipe included. This week's box has the makings of a great salad, including two of our favorite lettuces, beets (which can be steamed and sliced or grated), radishes, and carrots.
The long, pink radishes are Shunkyo, a Chinese variety that members will recognize from last season's trials. It quickly became one of our favorites with its slightly sweet flavor, spicy finish, and vibrant color. Easter Egg radishes are a long time favorite. Slightly spicier, they jazz up salads and sandwiches alike.
Beets. . . what can I say about beets? Some members love them, and can't get enough. One of our earliest substantial vegetables, beets always win me over with their earthy sweetness. Trim the tops from the beets, leaving an inch or more of stem. Save the tops! They can be steamed or stir-fried. Steam beets until fork tender (about 20 minutes), then run under cool water until they can be handled, slip the skins off, and slice. In a skillet, warm a couple tablespoons of butter, a pinch of sugar, and the beets. Add 1 tsp of cornstarch (premixed with 1/4 cup water to blend smoothly) for a thicker sauce. Sauté until warmed through.
Carrots can be treated in a similar fashion. Just rinse, slice in half lengthwise, and then put in a skillet with a tablespoon or two of butter. Cover to steam lightly, then remove lid and turn up heat a bit for crisp edges.
For the first artichokes, soak them for a minute or two in salt water, trim stems and any rough outer leaves, and steam for about 20 minutes. You'll know they're ready when you can easily pull off their outer leaves. Sauté garlic with butter, then use for dipping individual leaves. The larger artichokes will have a bit of thistle in the center; when you get to it, just scrape it off with a spoon and eat the rest.
As for the garlic, this is our long time favorite, pulled at its fresh stage. It can be sliced and used like an onion or leek. No cloves to peel!
As always, please call or email us with any questions.
Send in those recipes!
Heidi Peroni
This recipe arrived via email from Julie Sochacki, a CSA farmer in New England, who is putting together a collection of recipes from CSA farms across the country.
Enjoy!
Strawberry Vinaigrette
- 1 cup fresh sliced strawberries
- 2 T balsamic vinegar
- 1 tsp. sugar, or to taste
- 1/4 tsp. ground black pepper
- 1/4 cup olive oil
Purée strawberries in blender until smooth. Add vinegar, sugar and pepper until combined. Gradually add olive oil and mix until well blended. Chill until ready to serve. Refrigerate any leftover dressing. Makes about 1 cup.
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