2018 CSA Week 5

The newsletter is starting to sound like it is stuck on repeat: “wow! what amazing weather!....we can’t believe how well everything is growing!...all our crops look better than they ever have before!...we have so much beautiful perfect produce in such abundance!”

We literally could not make up better weather for Northwest Montana in May and June than we have had the last month. Moderately warm days. And moderate rain every few days.

The ~new~ idea of having CSA and community work/trade this week was a breath of fresh air and such a wonderful gift to us. Jay, myself, our full time farmer Kari, our part time farmer Kayty, and our packshed manager Katie were able to beautifully incorporate 10 members from our community into our crew last week. We hired a young man to work part time in the packshed and also created more jobs for our two oldest children. One day in the packshed we had crew ranging in age from 8-82. What a gift it was to have extra hands on the farm last week. It bought us some time while we continue to interview new crew members. Most of the root vegetables in your boxes last week were washed by your fellow CSA members!

Despite the warm weather it will still be weeks before we get the first summer squash, cucumbers, and tomatoes. The summer squash is all settling in nicely; the corn, squash, tomatoes, beans, and cucumbers all doubled in size last week, and the tomatoes are flowering and just starting to set some fruit (it will still be awhile!).

It’s so funny how some things come earlier than usual and other things are just taking their sweet time. This week I expected the kohlrabi to be ready, and I was pretty bummed that it seemed to be staying exactly the same size. Also I was thinking we would have garlic scapes in about two weeks, but it looks like it will be this week!

CSA week 5: (Partial shares in ½ - ¾ amounts)

Hakurei “Salad” Turnips - Epicurious.com describes these as a “small, delicately flavored Japanese variety that will win over even the harshest turnip critic.” Try them roasted in olive oil and see if you don’t agree!

Golden Beets - Not only are these beets sweeter and mellower than their equally delicious red cousins, they don’t stain your countertops and hands. Of course, they are delicious roasted (few veggies aren’t), but they also shine when grated raw over a salad made with your baby romaine or lettuce mix.

Baby Romaine - Wash it and make a Caesar salad!

Cilantro - If you love cilantro, it’s delicious on just about anything--in a wrap, fish taco, salad, fresh salsa...

Napa Cabbage - These beautiful elongated heads of cabbage can be used any way you would normally use cabbage--soup, a quick kimchi, coleslaw, and yes, even roasted!

Baby Kale - Everyone knows kale’s reputation as a superfood, and these babies don’t disappoint! These tender baby kale leaves are super in a salad, and extra delicious when made into kale chips by coating them lightly with oil, adding salt and seasonings of choice, and baking at 275 degrees, stirring every ten minutes until crispy.

Garlic Scapes - These crazy, curly things are the flower bud of the garlic plant. They can be used any way you would normally use garlic or scallions. Simply cut off the tip and slice thinly, and then enjoy them raw or cooked. (See recipe below for this week’s inspiration.)

Green Onions - Wash, slice thinly and store in the fridge to use throughout the week for sprinkling on salads, tacos or baked potatoes, or adding to your morning scrambled eggs.

Hope you have a great week!

Jay, Mandy, and the LVF Crew

Recipe of the Week: Quinoa Salad with Beets and Garlic Scapes (Serves 6) Adapted from motherrimmy.com

4 cups cooked quinoa (could use brown rice or another favorite cooked grain) ½ cup garlic scapes, thinly sliced 2-3 golden beets, steamed/roasted and chopped ½ cup parsley, chopped, optional ¼ cup green onions, thinly sliced 2-4 tablespoons olive oil (Use the larger amounts if you like more dressing.) 2-4 tablespoons of your favorite vinegar 1-2 teaspoon Dijon Mustard ½ tablespoon honey ½ cup feta or goat cheese, crumbled

Combine olive oil, vinegar, Dijon mustard and honey in a bowl. Combine the remaining ingredients in another bowl and mix with dressing. Season with salt and pepper to taste and serve warm or chill for a cold salad.