2017 CSA – Week #2

Notes from the Farm

The summer solstice is this Wednesday, marking the longest day of the year and the beginning of summer.  Farmers and plants have felt a bit of summer in the last week on the farm with some hot days and passing thunderstorms.  After waiting through a cooler than usual spring, our heat loving crops responded with some rapid growth, showing promise for the season ahead.

garlic scapes 3 pic
               garlic scapes curling in the field
This week we continue to harvest a range of lush and tender greens, along with radishes, salad turnips and garlic scapes.  The very first zucchini and summer squash have sized up so we’ll make as many available this week as we can, knowing that many more should be part of the harvest in the weeks ahead.  Strawberries are fading fast — they are delicious and short-lived — but we’ll do our best to bring in enough to get you a final taste.   Snap peas and snow peas are ready for you to U-Pick, along with some dill, cilantro and parsley.

Looking ahead on your calendar: The 4th of July falls on a Tuesday this year, so we’ll move our normal Tuesday pick up to Wednesday, July 5th. Pick up hours will remain the same 2:30pm-6:30pm. And of course, if you need to switch your pick up for that week or any other week, please let us know a week in advance so we can plan accordingly.

Farmer Steve and our Farmers: Alyssa, Adam, Tyler, Sara, TW, Dan, Taylor, Shannon and Jalyn

In This Week’s Distribution

Our Harvest:  Green Butter Lettuce, Red Kale, Green Kale, Garlic Scapes, Radishes, Scarlet Salad Turnips, Bok Choi, Spinach or Summer Squash
U-Pick: Snap peas and Snow peas; Dill, Cilantro Parsley
Fruit Option: Begins in July with blueberries

Recipes and Cooking Tips

Kale: Packed with nutrients, this leafy green can be steamed or sautéed and served as a side dish, included in soups, stir fries and casseroles, blended in to green smoothies, or baked in to chips for a great snack.

Lettuce: Salads, sandwiches… you know what to do.

Garlic Scapes: These are the flowers of the garlic.  You can chop them up and use them just as you would use cloves of garlic.  My favorite thing is to brush them with a touch of oil and put them on the grill until they get a bit crispy.  Eat them on their own as a crispy garlic snack, or chop those up and add them for flavor to any dish.

Bok Choi: (aka pak choi or bok choy) is a member of the brassica family, related to broccoli, cabbage and kale.  It is a type of Chinese cabbage, slightly resemblant of mustard greens or celery. The entire vegetable can be used in cooking, and it can be steamed, boiled, shredded, grilled or sauteed. If you haven’t cooked it yourself before, you’ve probably eaten in in a stir fry, miso soup or noodle dish. It is an excellent source of calcium, magnesium, potassium, and iron, as well as vitamin C, A, and K.

Scarlet Salad Turnips: like a radish but with more cooking greens on top and no spice to the root.  Crisp and delicious, these can be cooked, pickled or eaten raw in many ways.

Kale and Quinoa Salad

from allrecipes.com

  • Ingredients
    • 2 cups water
    • 1 cup quinoa
    • 10 leaves kale, cut into small pieces
    • 3 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 teaspoon Dijon mustard
    • 1 large garlic clove, minced
    • 1 teaspoon fresh cracked black pepper
    • ½ teaspoon ground sea salt
    • 1 cup pecans
    • 1 cup currants
    • ¾ cup crumbled feta cheese
  • Directions
    • Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
    • Put kale in a large mixing bowl.
    • Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.


Braised Baby Bok Choi


  • 1 tablespoon vegetable oil
  • 8 heads baby bok choy, trimmed, and halved lengthwise if large
  • 1/4 cup homemade or low-sodium store-bought chicken stock, or water
  • 3 tablespoons soy sauce


  1. 1.     Heat oil in a large skillet over medium-high heat until hot but not smoking. Add bok choy, and cook, turning once, until just beginning to turn golden, about 2 minutes. Add stock and soy sauce. Cover; reduce heat to medium, and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter, reserving cooking liquid in skillet.
  2. 2.     Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy, and serve.

Ginger-Sesame Bok Choi

From marthastewart.com


  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1/4 teaspoon toasted sesame oil
  • 5 thin slices peeled fresh ginger
  • 4 to 5 heads baby bok choy, (1 pound), each halved lengthwise


  1. In a small bowl, whisk together vinegar, soy sauce, and sesame oil. Set aside.
  2. In a large skillet with a tight-fitting lid, bring 1 cup water and ginger to a boil. Add the bok choy; reduce to a simmer. Cover and cook until leaves are vibrant green and stems are fork-tender, 3 to 5 minutes. Drain well; discard ginger.
  3. Transfer bok choy to a serving platter; drizzle with the vinegar-soy mixture, and serve immediately.