The first CSA Pickup is upon us! This spring's hot dry weather has brought us to this day with more produce than ever before. We were able to prep the fields and plow early, stay on top of successions and plant whenever our transplants were ready. Without days of rain and cold to contend with we were free to stay on top of our schedule and watch the plants flourish in the hot weather. Of course, we lost a few of our early plantings of greens and radishes to too much heat and early pests, but the majority of our crops are happy and growing fast. In addition to our fields of veggies and cover crops, our crew this year has also flourished into an excellent team. They have already proved to be engaged and focused but not without good humor and a lightheartedness that is so necessary for this type of work.

We're so excited to distribute the first share of the farm to you. We could not have gotten this far without your support and now it's time to reap the rewards!

Items to choose from:

salad mix

head lettuce

arugula

specialty greens mix

kale

napa cabbage

collard greens

radishes

hakurei turnips

kohlrabi

escarole

carrots

green garlic

Scenes from the spring:

Recipes:

Shredded Collard Greens with Walnuts and Pickled Apples

Gourmet September 2000

For pickled apples

2 red apples such as Gala or Idared
1/2 cup cider vinegar
1 cup water
1/2 cup sugar
1 teaspoon salt
1 teaspoon pickling spice

1/2 cup walnut halves (3 ounces)
1/4 cup olive oil
1 bunch collard greens (1 pound)
1/2 teaspoon kosher salt

Make pickled apples:
Quarter and core apples, then cut each quarter lengthwise into 1/8-inch-thick slices. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved. Add apples and return to a boil. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.

Prepare nuts while apples chill:
Toast walnuts in oil in a small skillet over moderate heat, stirring occasionally, until a shade darker. Cool nuts in oil. Transfer nuts to a cutting board with a slotted spoon, reserving oil. Coarsely chop 1 tablespoon nuts and finely chop remaining nuts.

Prepare collard greens:
Halve each collard leaf lengthwise with kitchen shears or a sharp knife, cutting out and discarding center ribs. Stack leaves and cut crosswise into 1/4-inch-wide strips. Transfer to a large bowl.

Just before serving:
Transfer all nuts and oil from skillet to collards and toss with 1/2 teaspoon salt and pepper to taste. Add apple slices, discarding pickling liquid and spices, and toss again.

Butter braised hakurei turnips and French breakfast radishes

Serves 4

4 c water
2 c petit hakurei turnips, halved
2 c French breakfast radishes, halved
¾ c butter
sea salt

Clean turnips and radishes by removing roots and stems, reserve green leaves.

In a small saucepan bring water to a simmer. Season lightly and add radishes. Maintaining an active simmer, add butter and cook until turnips are crunchy but not raw and butter has cooked into the water making a nice sauce. Add some of the green radish leaves, they will quickly wilt in the warm sauce. Season with additional sea salt to taste.

- See more at: http://www.jennlouis.com/recipes/butter-braised-hakurei-turnips-and-french-breakfast-radishes-darigold/#sthash.B6M8nrFA.dpuf

See more at: http://www.jennlouis.com/recipes/butter-braised-hakurei-turnips-and-french-breakfast-radishes-darigold/#sthash.B6M8nrFA.dpuf

Happy Spring Bounty! We can't wait to see you!

Malaika, Mike, Kat, Jamie, and Sarah

The First Share

Shredded Collard Greens with Walnuts and Pickled Apples

Butter braised hakurei turnips and French breakfast radishes

Roots to River Farm