Here's a photo of the farm staff transplanting lettuce & spinach with students from St Stephens & St. Agnes School on April 10th. We’ll be eating this lettuce and spinach this week. Photo taken by Genevieve Fulco.
Tomorrow is the first pick-up of the season! Hooray!
As a reminder, the pick-up begins tomorrow (Wednesday, May 15) at 3 p.m. at the farm and 5:30 p.m. at Dupont. All the details and directions can be found on the 2013 CSA Details page.
For this week, we're going to do things a little differently and go ahead and provide you all the information a day in advance. For those of you who are new, the weekly updates from the farm have a few consistent components.
Each week, we'll tell you:
- What's in the share -- most weeks will include the items + the amounts
- What's on u-pick -- this will be included in the updates, but when you go to the farm, always check the board at the wash station first and defer to the board - sometimes there are changes mid-week
- What you can expect in upcoming weeks -- an update on how crops are progressing
- A tip of the week - these will run the gamut, from storage tips to how to prep to recipes to interesting facts about vegetables. If you have a tip you think is worth sharing, please submit it by emailing us!
Lastly, thanks to those who emailed us photos from the Spring Meet 'n' Greet. We'll be using them here on the blog in the coming weeks. We love to feature member photos here on the blog! If you snap photos at the pick-up or take glamour shots of your veggies after you get them home, send them our way! You can submit them via email.
So with that, here's what's in this week's share:
What's in this week's share:
- Salad greens, including spinach, arugula and spicy mix
- Garlic scallions
As they were at the Spring Meet 'n' Greet, a small amount of asparagus and wine cap mushrooms will be available. Unfortunately not everyone will be able to take these items - we'll bring them out at random times, so it's a bit luck of the draw. If you get the mushrooms, three bits of advice: cook them before you eat them, be cautious at first - try them in small doses so you're certain you don't happen to be allergic, and a friend tells us that it's not recommended that you eat them three days in a row.
What's on U-Pick:
Herbs: parsley, sorrel, mint, lemon balm, sage, onion chives with edible flowers and garlic chives (no flowers yet).
What's coming up in the share:
The strawberries and cooking greens are looking good and have made a lot of progress since last week's update. We hope to begin harvesting both for the second share of the season.
This Week's Tip: How to Store Salad Greens
Wrap the greens in a slightly damp cloth or paper towel (if your greens are wet, no need to dampen the cloth). Don't wash the greens first -- wash them just prior to use. Put the wrapped greens in a plastic bag and store in the crisper. They will last for nearly a week unwashed.
In the meantime, do you have questions? Comments?
Leave them here on the blog!