Spring 2013 Week 2 (Apr 2nd)

I have today’s list already.  Reminder that David is doing all the drops today, in one go.  He’s leaving the farm by 10:00, so the food will be there earlier than usual.

SMALL
Swiss chard
Collard greens
Kale
Parsnips
Beets
Rutabaga
Onions
Spinach
Salad mix
Fingerling potatoes
Microgreens (corn, wheatgrass, and mix)

MEDIUM
Mustard greens
Baby kale
Kohlrabi
Extra chard
Extra salad mix

MEAT
steak

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Spring 2013 Week 1

Ach! First week. We doubled the number of members in the last week, throwing David for a loop in getting the harvest count right. OK, it threw ME for a loop. But it looks good to me! Here’s the list and handling instructions.

SMALL
microgreens (sunflower, something, and wheatgrass)
edible flowers (pansies)
mixed baby greens
collards
kale
mustard
spinach
baby rutabaga
baby turnip
parsnip
onion
roasted bell peppers (frozen, from last fall)
shallots
garlic
fingerling potatoes

MEDIUM
extra wheatgrass
extra kale
extra mustard

LARGE (no large shares signed up this week)

HANDLING

Greens
Greens store very well wrapped in paper towels, rewrapped in their plastic bags, in the crisper. Collards are traditional southern greens, boiled with ham, but these are young enough to enjoy braised in stock or sauteed with garlic. The mustard and spinach are great for curries or sautees. The kale is young enough to eat as a salad (try olive oil, salt, garlic, avocado, dates, pine nuts, and apples), or is delicious quickly stir fried.

Dry roots
Garlic, potatoes, shallots, onions — They like it airy, dry, and dark. Shallots are milder forms of onions — use raw or toss in the skillet with the garlic. I think a roasting pan full of all four of these, chopped parsnip, olive oil, salt, pepper, and the roasted bell peppers sounds like a killer home fries.

Wet roots
Parsnips, rutabaga, turnip — Trim the tops off of these guys if you aren’t eating them in a day or so. The turnip and rutabaga are lovely peeled and sauteed with some butter. These would also be fantastic in a salad or sliced with a nice sharp cheese. The parsnips are a sweeter root, comparable with carrots but nuttier and simply lovely.

Microgreens + flowers
These are several steps up from sprouts. Where a sprout is 3 days old and costs about $0.79 a pound, a microgreen is 12 days old, grown in soil, and commands $30+ a pound from fancy restaurants. David specializes in these. The greens we received this week are definitely sunflower and wheatgrass, and something that I decided tastes like childhood (but I can’t place it). Sorghum? corn? I’ll ask David. The grass is good in smoothies and juicers, and probably as a sweet pesto. The microgreens can be enjoyed straight from the box, as an addition to salad, or as a fancy topping to steak or fish. The flowers are just pretty and tasty. Add them to a salad for pure elegance, or enjoy their peppery flavors just nibbling on them.

Winter 2012 Week 18 (Jan 29th)

Two weeks left after this week — the last delivery will be February 12/13. Be sure to sign up for spring if you’d like to restart the fresh goods in April. More of the storage veggies as David gets the last of the greens that this winter will provide. Honestly, I think it has been pretty green in the shares despite the heavy snows, inversion, and general lack of sunlight. Let’s hear it for tunnel green houses!

 

 

frozen peaches
kale
microgreens
rutabaga (yellowish)
turnip (whitish)
beet
onion
parsnip
shallots
garlic
butternut squash
cabbage
daikon radish (long and skinny)
red meat radish (red inside)

Winter 2012 Week 16 (January 15th)

More lovely frozen fruits of summer and a bag of salad greens this week. A reminder to everyone that we have the spring, summer, fall, and winter share sign-ups for next year available now. April is just around the corner, and David is already preparing crops for this spring!

 

 

 
Cabbage
Turnip
Banana squash
Butternut squash
Brussels sprouts
Potatoes
Garlic
Parsnip
Fingerling potatoes
Frozen raspberries
Spinach
Mixed greens for salad
Beet

Winter 2012 Week 15 (January 8th)

Sign-ups for next season are active. Go to the front page and get all the information. We’re running four 9-12 week seasons next year. Not a fan of greens? Skip the spring and head for the summer. Can’t get enough greens but get too busy rock climbing and skiing for the fall and winter cooking? Go for a spring and summer.

A little variety this week with the cold snap. Enjoy!

cabbage
spinach
fingerling potatoes
garlic
beets
turnips
rutabaga
parsnips
microgreen mix
roasted peppers (frozen)
melon
butternut squash

meat: mixed ground

A note about our drop sites: The manager’s at Granato’s have talked to us about people calling asking them to stay open a little later or hold their produce until the next day without ever showing up to get their boxes. Please treat them well. They are a business volunteering their space for our use without any gain. Call them only in emergencies, and be aware that if you leave your produce past their closing hours, it will most likely be forfeited / donated.