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July 2013

This Week's Share: Cucumbers, Beets and More

06012013 Strawberries - cropped
This photo was sent in by Alexandra, featuring little farmer Donald sampling strawberries. Thanks Alexandra! Submit photos to the blog anytime simply by emailing them to us!

It's time for the weekly share update. But first, remember that there are no shares next week, on Wednesday, July 3 and Saturday, July 6.

There will, however, be u-pick next week. Details on that are included below. 

 

What's in this week's share:

  • 1 pound total combination Tokyo Bekana + Ruby Streaks* + beans + radishes* + Swiss chard + basil** 
  • 1 pound total combination kale + collards + bunching onions + bok choy* + turnips* + peas*
  • 1 pound total combination cucumbers + beets + carrots* + garlic 

* All the items marked with 1 astericks (*) will no longer be in the shares after we return on July 10. However, they will (with the exception of radises and carrots) be on u-pick next week.

** Basil will be picked for Dupont and will be available for u-pick at the farm. There is "oodles" of basil in the high tunnel at the farm (the high tunnel is the greenhouse with no plastic, just a wire frame).  

 

What's on U-Pick This Week (through Saturday, June 29):

Strawberries. If you find some, you can have them!

Greens: Swiss chard, Collards, Lettuce, Spicy Mix, Arugula, Kale, Spinach and Tender Greens. Note that the lettuces taste best when harvested in the mornings.

Herbs: parsley, sorrel, mint, lemon balm, sage, onion chives (flowering), garlic chives, lavender (it's flowering), chamomile, dill, stevia and thyme.  Basil (in the high tunnel) and Thai Basil. 

Turnips. Still plenty of them in the fields. 

Snap Peas. 

Beans. Note that you should go to the center of the field -- people have been picking them from the edges. 

Mulberries. They're plentiful. If you want to harvest some, we recommend laying a sheet on the ground and shaking the tree so that they fall onto the sheet. 

As always, any flowers that are growing on the farm are available for u-pick. 

 

What's on U-Pick Next Week (Sunday, June 30 through Sunday, July 7):

In addition to the above, the following will be on u-pick for you to pick any day, in any amount:

  • Tokyo bekana
  • Ruby Streaks
  • Beans
  • Swiss Chard
  • Basil
  • Kale
  • Collards
  • Bunching Onions
  • Bok Choy
  • Turnips
  • Peas
  • Chinese Cabbage
  • Kholrabi
  • Zucchini
  • Cucumbers

As always, check the board at the wash station for updates, and bring a knife and/or scissors with you (as well as bags!). 

 

Questions? Comments? Let us know here on the blog!

Thanks! And have a great July 4th!

 


This Week's Share: Garlic Bulbs, Bunching Onions, Carrots and More

EllenZucchini
This a photo of Ellen at the farm, prepping the zucchini for pick-up. Thanks to CSA member Fred (thanks Fred!) for snapping and sending the photo! Submit photos to the blog anytime simply by emailing them to us!

A quick reminder about the mid-summer break: there will be no shares on  Wednesday, July 3 and Saturday, July 6. Read more about that in last week's blog post

What's in this week's share:

  • 1 1/4 pound total combination kale + Tokyo Bekana + Ruby Streaks + lettuce + spicy mix + collards + + Mizuna + Swiss chard
  • 5 1/4 pounds total combination zucchini + Chinese cabbage + bok choy + kohlrabi + turnips + radishes
  • 1 1/2 pounds total combination peas + carrots + beans + bunching onions
  • 1 bulb of garlic 

 

What's on U-Pick:

Strawberries. Still some strawberries left. 

Greens: Swiss chard, Collards, Lettuce, Spicy Mix, Arugula, Kale, Spinach and Tender Greens. Note that the lettuces taste best when harvested in the mornings.

Herbs: parsley, sorrel, mint, lemon balm, sage, onion chives (flowering), garlic chives, lavender (it's flowering), chamomile, dill, stevia and thyme.  Basil (in the high tunnel) and Thai Basil. 

Turnips. Still plenty of them in the fields. 

Snap Peas. 

Beans. Note that you should go to the center of the field -- people have been picking them from the edges. 

Mulberries. They're plentiful. If you want to harvest some, we recommend laying a sheet on the ground and shaking the tree so that they fall onto the sheet. 

As always, any flowers that are growing on the farm are available for u-pick. 

 

What's coming up in the share:

Cucumbers are on their way soon, perhaps as early as next week!

 

 

Tip of the Week: Prepping and Using Zucchini

Zucchini is extremely versatile and can be steamed, sauteed, grilled, stuffed or baked. It's an extremely watery vegetable, and if you're planning on sauteeing it or want an end result that is crispy or browned (like zucchini fritters), you may consider salting it and draining it first. That's easy enough to do -- prep your zucchini, then toss it with a teaspoon or tablespoon of salt (depending on how much zucchini you're using), place it in a colander and let it drain for 30 minutes to an hour. This will let some of the excess moisture evaporate. If you're ready to cook but the zucchini is still very watery, you can always wring the water out of it with a kitchen towel. 

This great article about zucchini from NPR features three recipes that show off the vegetable:

Garlicky Flash Zucchini

Piquant Zucchini With Sour Cream And Dill

 Zucchini Fritters With Dill Tzatziki.

Give one of them a try, and post a comment letting us all know what you think!

 

Questions? Comments? Let us know here on the blog!

 


This Week's Share: Zucchini, Kholrabi and More

Clagett meal 6 2 2013

Happy Tuesday. 

Our featured photo today was submitted by CSA volunteer Cindy, who is the former CBF Clagett Educator. The photo shows a dish she made using ingredients largely from the share. Do you have a photo to share? Email it to us!

As you can imagine, it's been a rainy week at the farm. That's good for some crops, and bad for others. The greens are loving the rain; the squash, not so much. 

But now the sun's out - the harvest is in - and we're ready for today's pick-up. 

Before we get to this week's share, a heads up on the schedule: We typically take a week off in the middle of the summer, as members are traveling for the July 4 holiday and the crops are transitioning from spring to summer. We will continue that this year, skipping shares on Wednesday, July 3 and Saturday, July 6. We'll have more details closer to about u-pick, etc. 

What's in this week's share:

  • 1/2 lb combination Swiss chard + arugula + spicy mix + Ruby Streaks (a red Mizuna)* + Mizuna (long, skinny & tear drop shaped)* + Tokyo bekana* + garlic scapes + herbs (at Dupont - farm can u-pick herbs)
  • 3 1/2 lb combination Bok choy + kale + collards + lettuce +kohlrabi + Chinese cabbage + radishes (two varieties)
  • 1 1/4 lb combination zucchini + snap peas
* The mizunas and Tokyo bekana are not pretty, but they taste good. If you've never had it before, the Tokyo Bekana has a flavor very similar to lettuce. 

 

What's on U-Pick:

Strawberries. We're not picking strawberries  for the share this week, but they're still available for u-pick. There's a healthy amount of them available. 

Greens: Swiss chard, Collards, Lettuce, Spicy Mix, Arugula, Kale, Spinach and Tender Greens. Note that the lettuces taste best when harvested in the mornings.

Herbs: parsley, sorrel, mint, lemon balm, sage, onion chives (flowering), garlic chives, lavender, chamomile, dill, stevia and thyme.  New: Basil. 

Turnips. Still plenty of them in the fields. 

Snap Peas. New this week! 

Mulberries. They're plentiful. If you want to harvest some, we recommend laying a sheet on the ground and shaking the tree so that they fall onto the sheet. 

As always, any flowers that are growing on the farm are available for u-pick. 

 

What's coming up in the share:

Next week: We expect garlic bulbs, bunching onions (green onions/scallions) and carrots. 

Cucumbers are on their way in the next few weeks as well. 

 

Tip of the Week: Using Kholrabi

The bulb of a Kohlrabi can be peeled and eaten raw or cooked -- cut into strips, it can be boiled, steamed or roasted. The tops can be used as you would kale. Here are a few ideas other than just tossing kohlrabi into salads:

 

Questions? Comments? Other ideas for kohlrabi?  Let us know on the blog! 


This Week's Share: Turnips, Bok Choy, Carrots and More

Laraclagett
This is Lara, who helps at the farm checking in members as they pick up their weekly share. Thank you, Lara! The photo is from CSA member Fred.

Have a photo to share? Send it to us via email and we'll feature it here on the blog!

 

Hey CSA members! 

It's Wednesday, which means it's time to learn what's in this week's share. 

Below you'll find what's in the share, what's on u-pick and a recipe suggestion from a fellow member! 

 

What's in this week's share:

  • 1 lb combination garlic scapes + turnips
  • 1 1/2 lb combination lettuce + bok choy + kale + collards + tender greens + Swiss chard
  • 1/2 lb combination spicy mix + arugula + basil + peas
  • 1 pint strawberries or a small bunch of carrots

 

What's on U-Pick:

Strawberries. The strawberries are beginning to decline but are still available.

Greens: Swiss chard, Collards, Lettuce, Spicy Mix, Arugula, Kale, Spinach and Tender Greens. Note that the lettuces taste best when harvested in the mornings.

Herbs: parsley, sorrel, mint, lemon balm, sage, onion chives (flowering), garlic chives, lavender, chamomile, dill, stevia and thyme.  

Turnips.

Mulberries.

 

What's coming up in the share:

The first cucumbers of the season should arrive shortly, as should Napa cabbage, green onions (also referred to as scallions or bunching onions) and carrots.

Plus coming soon: zucchini, kholrabi, bunching onions, Chinese cabbage.

 

This Week's TipA Recipe Suggestion from CSA Member Cathy

Earlier this week on the blog, Cathy left us a comment about how she used some of last week's produce. Here's what Cathy had to say: 

I chopped some garlic scapes, hakurei turnips (sliced), turnip greens, collard greens, arugula. In a medium pan, I sauteed the scapes and turnips for a few minutes, then added the greens. I splashed everything with some soy sauce and rice vinegar and cooked for a few more minutes. Towards the end, I added some chickpeas and raisins, which helped to balance the meal, and a little sesame oil, for a little extra flavor.

Thank you, Cathy!

Questions? Comments? Tips? Let us know on the blog!