CSA Season is here!
If you are new to the CSA, this newsletter is where you will find weekly musings on farm life, a few pictures from the week, the list of what will be available in the share and a recipe using one or more of the ingredients from the share. Please check weekly!
We’ve been preparing fields, seeding transplants, planting and weeding since March in preparation for this very week! We are so happy to report that this spring has been kind to us, weather wise. Although it’s been a bit rainy, we’ve been able to get into the fields, plant on schedule and even keep up with the weeds! (so far…)
We believe that last year’s season of monsoon rains made us smarter farmers. We have employed techniques to help us get through wetter times on the farm while also continuing to build soil, and we hope that this season will be the best one yet!
We have an amazing crew of energetic young folks excited to grow food for you this season. They are learning the ropes and doing great. Please check out the team here on our website: http://rootstoriverfarm.com/people
Scenes from the farm this spring:
What will be available in the share:
salad mix
head lettuce
pea shoots
radishes
hakurei turnips
young napa cabbage
specialty greens mix (baby mustard and baby kale)
curly kale
toscano/lacinato kale
kohlrabi
scallions
escarole
garlic scapes (use just like garlic!)
Recipe of the week
(courtesy of my mother-in-law, Cindy Knauer)
Coconut Creamed Turnip Greens (use with the hakurei turnip and radish greens!)
1 bunch turnip greens (from about 1 lb worth of fresh turnips) chopped or torn into large pieces
1/2 can coconut milk (not light)
6 tablespoons apple cider vinegar, or to taste (I start with 2 and add more according to how many greens I have)
1 1/2 tsp Frank's Red Hot, or to taste (use any cayenne pepper sauce)
1 Tablespoon coconut oil
Instructions:
1. Start with a deep sided frying pan on low heat.
2. Melt the coconut oil, then toss in the turnip greens. Cook, stirring occasionally, for just a minute until the greens start to wilt just slightly. Pour in the coconut milk and mix everything well.
3. Add in half the vinegar and half the pepper sauce. Stir everything up and let cook for another minute or so.
4. Check the taste, and add more vinegar and pepper sauce, mixing well after each addition, until you are happy with the "zing." Don't overcook!
this recipe came from "Purely Primal" at http://purelyprimal.com/2011/06/10/coconut-creamed-turnip-greens/