My dear Community,
Spring has really sprung here on the farm. A few baby goats were born and strawberries are starting ripen. It’s only a matter of weeks before we get to include them into our CSA boxes for another season. I know our farm will continue to struggle for months to come as we emerge from the big winter rains. Planting crops came to a standstill for a few months. This will inevitably lead to a shortage of products for the near future. I thought all the rain would keep bug populations down but after walking our orchards it seems the opposite as they’ve taken over a few varieties of our peach trees. I have to remind myself that insects are a critical behind the scenes part of our world and we need to adapt to and harmonize with nature. A continual process we will forever be listening to the earth and leaning into what the soil needs. We’re lucky enough as a small farm, to be able to incorporate animals, composting and crop rotation to cultivate that much needed harmony. Hope you all are enjoying some much needed and welcome sunshine.
Be good to each other.
CSA Contains:
CARROTS
LEEKS
ASPARAGUS from DURST FARMS
WHITE CAULIFLOWER
GARNET YAMS from THOMAS FARMS
RED BUTTER LETTUCE
CHIOGGIA BEETS from SUNRISE ORGANICS
RED CABBAGE
EASTER EGG RADISHES
RED MUSTARD GREENS
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, LACINATO KALE, ASPARAGUS, HASS AVOCADOS
JUST the BASICS:
CARROTS
RED LEAF LETTUCE
ASPARAGUS from DURST FARMS
GARNET YAMS
WHITE CAULIFLOWER
CHIOGGIA BEETS
JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
RED CABBAGE
CELERY
RED BEETS
FUJI APPLES
ITALIAN PARSLEY
BABY SPINACH
FENNEL
LACINATO KALE
FRUIT EXPANSION: FUJI APPLES + PIXIES
LETTUCE of the WEEK: ROMAINE LETTUCE
MUSHROOM MIX: CHESNUT
Baked Sweet Potato with Mustard Greens, Leeks, White Beans
Ingredients:
3 medium sweet potatoes
a drizzle of olive oil
5-6 mustard green leaves
1 small leek, diced
2 cloves of garlic, diced
I cup of cannellini beans (canned or cooked, drained)
salt+pepper
for the cilantro tahini:
1 cup of loosly packed cilantro
2 tablespoons of tahini
1 clove of garlic
1/4 teaspoon of salt
pepper + a pinch of red pepper flakes
about 1/4 cup of water
(Find the full recipe and inspiration here at Jodi Moreno)
Mushroom & Asparagus Risotto
Ingredients:
1 onion diced
4-6 cloves garlic minced
1 lb asparagus; woody stalks removed and chopped into 1-2 inch pieces
8 oz mushrooms about 15 or so if you use crimini, roughly chopped
1 tsp thyme dried
½ – 1 tsp salt to taste
½ cup white wine optional
1 cup Arborio rice uncooked
3 cups vegetable broth
2 cups spinach chopped
2 tsp nutritional yeast optional
¼ tsp onion powder optional
1-2 tsp lemon juice
(Find the full recipe and inspiration here at Clean Green Simple)
Savory Roasted Root Vegetables
Ingredients:
5 carrots – scrubbed and sliced
4 medium beets – scrubbed, peeled, and diced
1 large sweet potato – scrubbed and diced
¼ cup olive oil
3 tablespoon fresh oregano – or 1.5 tablespoon dried
3 tablespoon fresh rosemary – or 1.5 tablespoon dried
Sea salt – to taste
Ground black pepper – to taste
Fresh rosemary sprigs – for garnish
(Find the full recipe and inspiration here at Its a Veg World After All)
Mashed Cauliflower
Ingredients:
1 large head Cauliflower (6 cups florets, cut off most of the stems)
1 tsp Olive oil
2 cloves Garlic (minced)
2 tbsp Unsalted butter (cut into chunks)
2 tbsp Cream cheese (cut into chunks)
3/4 tsp Sea salt (to taste)
Chives (optional, for garnish)
(Find the full recipe and inspiration here here at Wholesome Yum)