2016 CSA – Week #4
Notes from the Farm
Happy Fourth of July! We hope you are having a fun and refreshing holiday weekend. CSA pickup schedule is back to normal this week, so we’ll see you on Tuesday and Friday at the farm between 2:30-6:30pm. There are some hot days in the forecast ahead as well as some thunderstorms possible, so be prepared for the changing conditions this week.Our summer squashes are providing a heavier yield now and our summer cabbages are heading up. We harvest the first of our beets this week and the first sprouting broccoli as well. We have more lettuce for you too, so we hope you are making salads a regular party of your meal planning, and we have more of the salad turnips to add color and crunch to your greens.
The fruit option from High Hill Orchard begins this week with blueberries! There will be a an additional sign-in sheet for the fruit option, which will be set up on the counter after all the produce and the exchange bin. Please be sure that you have signed up for the fruit option before bringing blueberries home with you.
Farmer Steve and our Farmers: Alyssa, Diane, Tyler, Ed, Genna, Dan, Jocelyn, Jon and Ella
In This Week’s Distribution
Our Harvest: Zucchini and Summer Squash, Cucumbers, Beets, Cabbage, Kale, Sprouting Broccoli, Radishes or Salad Turnips, Lettuce
U-Pick: Begins with Cherry Tomatoes soon
Fruit Option: Blueberries
Recipes and Cooking Tips
Salad Turnips: These are more succulent than the storage turnips you might be more used to. Cook the greens like bok choi but use the root raw. You can slice them in to salad, mix them with other veggies and dip, or cook them up as you would other turnips.
Turnip and Cucumber Salad
- 2 large salad turnips, peeled and julienned
- 1 cucumber, peeled, deseeded and julienned
- 1 small shallot or onions, thinly sliced
- 3 T lemon juice or white wine vinegar
- 2 T parsley, chopped
- Salt and pepper
- 1/2 cup Greek yogurt, or other plain yogurt
- Add turnips, cucumbers and shallots to bowl, toss with lemon juice or vinegar and season to taste with salt and pepper. Toss with yogurt and parsley.