The first two weeks of delivery went very well, with a few hiccups here and there. Just a reminder that the Site Hosts are not required to call you after the first two weeks, so remembering to retrieve your CSA Share will now be up to you. If you need to have your Site Host contact info relayed to you again, please call/email the farm office and we’ll be happy to help!
WHAT’S IN YOUR SHARE THIS WEEK:
- Bunch of Beets
- Bunch of Kale ~ Lacinato
- Lettuce ~ 2 heads either Butter lettuce, either red or green
- Bunch of Carrots
- Bunch of Turnips
- Sweet Onion
SOME SITES ONLY:
Some of you will be receiving a Cabbage in your share this week and the rest of you will be receiving it soon. It will store in your crisper drawer for up to 2 weeks, or longer. When ready to use, remove any outer leaves that may not look good, and use in your favorite recipe. Great to make a slaw, or cabbage rolls, or add to salad or other stir-fry dishes. The beets will also keep in your fridge for up to two weeks or longer….be sure to remove the green leaves before storing, and store separately. The onion is a Walla Walla type, but we can’t call it that anymore…trademarked!! We like to call them Poodle Sweets or Noti Sweets, and its great in any recipe where a sweeter onion is called for.
Farmer Recipe Recommend:
I tried this recipe and I loved it. It’s a great compliment to salads, or as a side to other dishes! Plus they look so beautiful….
Quick Pickled Strawberries
- 1 lb. ripe but firm strawberries, hulled & halved if large
- 1 1/2 cups white balsamic vinegar
- 1/2 cup sugar
- 2 Tbsp Kosher Salt
Place strawberries in a 1 qt. heatproof jar. Bring vinegar, sugar, salt & 2/3 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool: cover & chill. Strawberries can be pickled 5 days ahead. Keep chilled.
What a glorious day! In my mind, there is nothing better than waking to brilliant blue skies and the brightly shining sun. This is the weather we wait for during the long, cold, damp winters. Since it’s promising to be a hot week, we began our 7am start time, all gathering for morning circle a bit more sleepy eyed than usual, but at least we all made it! Started off the day to harvest your lettuce and kale, the more sensitive of the crops, to make sure they made it back to the cooler before the sun rose high, along with the temps.
Then on to the bunching! It’s a long time spent on knees, harvesting the root veggies one by one , to be gathered and rubber banded, making sure to keep accurate count for our delivery number. I love to go out to get some photos and to hear the crew laughing and sharing their week-end stories with each other….who went camping, who worked on their gardens, who went to market. Mostly, I love the awesome energy these young folks bring to the farm…so positive, so forward thinking….our hopeful salvation for the future.
One of my tasks for this week is to create a Farmer Profile form, so I can begin sharing their stories with you in the coming weeks ahead!
ODE TO THE ONION
Onion, luminous flask,
your beauty formed petal by petal,
crystal scales expanded you
and in the secrecy of the dark earth
your belly grew round with dew.
Under the earth the miracle happened
and when your clumsy green stem appeared,
and your leaves were born like swords in the garden,
the earth heaped up her power showing your naked transparency,
and as the remote sea in lifting the breasts of Aphrodite
duplicating the magnolia, so did the earth make you, onion
clear as a planet and destined to shine,
constant constellation, round rose of water,
upon the table of the poor.
You make us cry without hurting us.
I have praised everything that exists,
but to me, onion, you are more beautiful than a bird of dazzling feathers,
heavenly globe, platinum goblet, unmoving dance of the snowy anemone
and the fragrance of the earth lives in your crystalline nature.
We hope you will enjoy your share this week!
Linda and all of your Winter Green Farmers