2018 CSA Newsletters

Welcome to our collection of CSA newsletters

 

This generally includes packing lists, notes from the fields, recipes, and produce tips for keeping food fresh. A great reference for veggie lovers all year long

 

June 19th Week 1: Rhubarb, spinach, bok choy, potatoes, & lovage

In the share this week:

Rhubarb, 600g
Potatoes, 450g
Spinach, 1 bunch approx 175g
Bok choi, over 1kg
Lovage, 1 bunch

You’ll note there are no root-cellar beets. Sadly, I “counted my chickens before they hatched” and turns out they didn’t hold up as well in storage after all… however, the spring planting is looking good and there will be some with fresh greens in the July share.

 

A reminder that there is no share next week, June 26
Regular weekly pickups will begin Tuesday July 3rd

 

All veggies are “farm fresh” and will need a final ready-to-eat wash. 

 

You will get the most from your share if you make use of leafy greens (spinach, kale, lettuce,chard, ect).
The best thing is to wash and prep your share the same evening you bring it home 
Cleaning Leafy Greens:
-first fill a sink or basin (like the outer bowl of a spinner) with cold water
-add the loose greens, which keeps them from getting bruised under the pressure of the faucet
-spin in a salad spinner until barely damp (especially baby greens / lettuce, hearty bunches can drip dry)
-wrap in plastic bag or reusable sealed container in the refrigerator
-rotate with “must use” produce

-blanch and freeze if necessary!

How to Use Lovage:

A revelation in the rain was how incredibly juicy and tender the stems are!
I prefer the flavour to that of the leaves, which has stronger bite. This herb works best as a seasoning; you can use a stalk whole and remove before serving, or try stems diced and fried with onions as a base for most meals
From http://theepicentre.com/spice/lovage/

The anise, celery flavor of the lovage works really well. Lovage is great when cooking lentils- sweat a few leaves with onions , then let the lentils cook slowly with the lovage. Pesto is traditionally made with basil, but can be made with most herbs. Try it using sorrel and lovage. Lovage can be used on a pizza topping or add a handful of chopped lovage on pasta. Lovage is excellent with fish, such as salmon. Chop the leaves in a fresh leaf and herb salad- dress with your favorite dressing. Lovage soup is delicious. Leek and lovage soup really work well together.

Bok Choy for Breakfast!

“Bowls” are the new hip foodie thing — basically a starch, veggie/fruit, and toppings in a picture worthy pile. We love this take for a breakfast option, which could use your potatoes and bok choy to delicious ends: http://ediblebajaarizona.com/bok-choy-breakfast-bowl

My top two all-time favorite rhubarb recipes are from BBC Good Food. I make the jam in big batches and freeze diced rhubarb for muffins all year long – I don’t always make the extra crumble topping, but it’s worth it from time to time 🙂
Rhubarb and Ginger Jam: https://www.bbcgoodfood.com/recipes/1091639/rhubarb-and-ginger-jam

Rhubarb Crumble Muffins: https://www.bbcgoodfood.com/recipes/1263686/rhubarb-crumble-muffins

Looking forward to a delicious season with you all!