A Time To Every Purpose

Farm To Table Weekly


 Where health is valued, community matters, and simple home cooking is replacing commodity foods.



“To every thing there is a season, and a time to every purpose under heaven.” -Ecclesiastes 3:1

      Last year we got some really wonderful feedback from a first-year CSA member. At about week seven, she was stocking up on some extra baby greens at market and said something along the lines of, “I had just gotten used to eating salads and stir-fries and now the box has changed, and I find myself wanting more lettuce and spinach!” One thing about eating seasonally is that it can be a BIG learning curve to use all the spring greens (and then it will be another learning curve to use all the summer cucs, and then another learning curve to learn how the heck to cook different kinds of winter squash). We hope you are finding the resources in the LVFarm Academy and the links in each week’s CSA resources helpful!

Those strings are cucumbers that got trellised last week!


      Things are cruising right along on the farm! We got our first planting of tomatoes and cucumbers trellised in the high tunnel last week. The zucchini got transplanted and...so far so good...we are staying on top of our weekly plantings and weekly weeding to keep a steady supply of greens and roots going and growing.

     Last week we had slightly fewer sun shoots than anticipated, so we decided to sub a pea shoot/sun shoot mix into the CSA boxes rather than just sun shoots as planned. Some weeks there will be slight variations in the box and we always note that in the newsletter that comes in your box. The flexibility of being able to slightly alter the box is one of the many things that makes CSA a sustainable model for vegetable farmers. There are so many variables in farming! And even though we have six years of data for the yield-of-a-crop off a bed, the yields can vary wildly based off so many variables!

Video of the crazy windy cold Bok Choi transplanting!

     Speaking of variables...those of you who are returning members know...we really LOVE growing perfect, beautiful produce. This week you are getting some less-than-perfect bok choi. It was transplanted on a super cold, windy day and we were rushing to get the crops in before the next batch of rain (or snow) started. When we include a ‘damaged’ crop, we like you to know the story that goes with it. It tastes just as good, and for 99.95% of our CSA produce we strive for beautiful perfection.

      I always feel oddly vulnerable including a slightly-damaged crop in the CSA box because it is the goal of every crew member here at Lower Valley Farm to grow local produce that it is clean, free of bugs, and with knock-your-socks-off flavor.

 CSA Week 3

 Partial shares get all the same veggies in ½ - ¾ amounts.

  • Salad Turnips--Also called hakurei turnips, these are crisp and delicious raw, but also delicious sauteed with their greens in the recipe below. Cut off the greens and store them separately from the turnips if you won’t be eating them right away. 
  • Lettuce Mix--Yay, salad!!
  •  Baby Butter Lettuce 
  • Bok Choi--Try it raw this week in the recipe below. 
  • Bunched Spinach 
  •  Napa Cabbage--A very versatile vegetable, this is equally yummy raw in a salad or sauteed in a stir-fry. 
  • Green Onion--You are more likely to eat these beauties if your wash and chop them the day you bring them home and then store them in a plastic baggie or lidded glass jar in the fridge. 
Recipe of the Week:

Sauteed Salad Turnips with Greens
Adapted from thingsimadetoday.com
 Ingredients:
 1 lb salad turnips, cleaned and cut into 1 inch thick wedges, and greens chopped
 2 tablespoons butter
Salt & pepper to taste
A splash of vinegar--white wine, apple cider or balsamic

 Directions: Melt butter in a heavy saucepan. Add turnips and cook until nicely browned on all sides. Stir in greens and let wilt for a minute or two. Add a dash of salt and pepper and a splash of vinegar. 

Recipe of the Week:
Bok Choi Salad 
Adapted from runningtothekitchen.com
 Ingredients: Bok choi from your CSA box, washed and thinly sliced
1 carrot, peeled and thinly sliced
2 stalks of celery, thinly sliced
1 red pepper, thinly sliced
2-1/2 T. extra virgin olive oil
1 T. sesame oil
1 T. rice wine vinegar
1 t. soy sauce
1 t. honey
Salt & pepper to taste
Sesame seeds or toasted, sliced almonds, optional

 Directions: Combine all vegetables in a large bowl. Whisk together dressing ingredients (olive oil through salt & pepper) and pour over vegetables. Toss well to fully dress the salad. Garnish with sesame seeds or toasted almonds if desired.