2018 CSA Week 6

I’d like to share some quotes with you and then some context to how they have come to mind in the last week on the farm.

Unknown, or rather...vaguely remembered from a farm podcast: “Sometimes you find yourself so far behind you are ahead.”

This came to mind last Monday when we STILL hadn’t trellised our cucs and tomatoes for the year and there was a freeze warning...so we were able to cover them in our tunnels with row cover! Wouldn’t have been able to cover them if they had been trellised.

Oprah: “You can have everything you want but not all at the same time.”

Thank you Oprah. That speaks to my heart and I played it on repeat in my head when the kiddos were little. It is true of all things and takes on new meaning in the life of a farm. We love the pace of the farm AND we are often extremely overwhelmed by the pace of the farm. We have so many great plans for the farm AND we enjoy our work and work in the present.

Barbara Kingsolver, Animal Dreams: “She kept swimming out into life because she hadn't yet found a rock to stand on.”

And by the “she” I’m just assuming...Barbara means THE FARM! The farm is feeling a bit like it doesn’t have a rock to stand on this spring. We are learning so much and as we ‘keep swimming’ we are continuously thankful for our wonderful CSA community.

... and we are still learning so much. As Pa Ingalls says in the Little House books: “We start learning the minute we're born, Laura. And if we're wise, we don't stop until the Lord calls us home.”

Well, count us as wise Pa, because we are still learning! And amidst all the learning, the farm is pumping out some seriously beautiful veggies.

CSA week 6: (Partial shares in ½ - ¾ amounts)

Hakurei “Salad” Turnips--Try them on a veggie tray, in matchstick slices and served with your favorite dip.

Chioggia “candy cane” beets--These gorgeous veggies look like they have are a tiny archery target inside when you cut them, and they boast a mild and sweet flavor.

Butter Lettuce-Wash it and make a Caesar salad or wrap it around meat and cheese for a lettuce wrap.

Just a ~little bit~ of Basil!--Perhaps not enough to make pesto yet, but delicious on this week’s salad recipe, or sprinkled on top of pizza or pasta.

Kohlrabi--These knobby guys look like they just landed from outer space and are delicious peeled, thinly sliced, and served raw with a sprinkle of salt, or check out the recipe below.

Bulb Fennel--Inhale the delicate licorice scent before you do anything else, and then treat your family to a delicious fennel salad this week, or roast the bulb with the turnips and beets for a heavenly side dish. The top fronds can be dried right along with your dill, and the middle section can be sliced and used in place of celery--fennel can be eaten tip to top!

Garlic Scapes--Same as last week, thinly slice and use any way you would use garlic or scallions.

Mini Onions--Self-explanatory?! And the tops can be used like green onions. What a deal!

Dill--If you’re finding yourself overwhelmed with what to do with this beautiful fresh dill...dry it! You can use a dehydrator, or simply place the whole thing on parchment paper on a baking sheet and stick it in your oven on the lowest temperature (mine was 170 degrees, but 200 would be okay) and leave it there until it’s completely dry (5-6 hours or overnight). Then remove the big stalks and crumble the dried dill with your hands into an airtight jar.

Baby Carrots--Yay! The first carrots of the season. These probably won’t even make it back to your house before they’re devoured in all their sweet, crunchy goodness. Even the greens are tender and edible, and can be sauteed or used to make a pesto or chimichurri sauce.

Hope you have a great week,

Jay, Mandy, and the LVF Crew

Recipe of the Week: Fennel and Kohlrabi Salad with Fresh Basil Adapted from brooklynsupper.com

Ingredients:
1 small bulb fennel well-cleaned and trimmed
1 small tender kohlrabi, peeled and trimmed
2-3 mini onions, sliced thin into half-moons (about ⅓ cup)
1 bunch minced fresh basil
zest of 1 lemon
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
salt and pepper to taste
pinch of red pepper flakes
fennel leaves

Julienne the fennel and kohlrabi. Toss with the mini onions and basil. Combine the olive oil and and lemon juice, drizzle on the dressing, and add a few pinches of salt and tons of pepper. Taste, adjust salt and acid levels. Plate and give each serving a good squeeze of lemon juice, a pinch of red pepper flakes, and garnish with basil and fennel leaves.



Check out episode one of our new video series of how to cook with a full CSA share.!