Pickup #2
What a week this has been. Between the heat and thunderstorms of the weather to the cultural heat and storms happening in our country, we are working through a lot. We would be remiss to leave unmentioned that as a business and individuals we are standing for the fight for anti-racism in America. Between discussions of current events and moments of silence to start the day we are still working hard to grow food. We will (as usual) be donating as much as possible to underserved communities in our neighborhood. In the meantime, we want you to know that we are also continuing to honor our food safety protocols in the middle of a pandemic and employing social distancing, hand washing, sanitizing and mask wearing as harvest season is upon us. Whew!
Last week we harvested, custom packed, and delivered 135 boxes to our CSA members! We learned a lot through our first week of distribution and we are excited to improve our systems (though we think it went pretty well!). Thank you all for your patience, excellent communication and most of all for enjoying the veggies! We hope you liked the boxes and like us, are excited for the coming weeks of harvest!
Scenes from the farm: staking tomatoes; uncovering the brassica field for cultivation (so nice to see all the plants!); radicchio, fennel and escarole block looking great, the truck full of veggies, and a nice shot of a full box!
Available in the share this week:
garlic scapes (bunch)
fresh garlic stalks (2 stalks)
head lettuce (green and red)
salad mix (bag)
curly kale (bunch)
tuscan kale (bunch)
radish (bunch) limit 1
escarole (2 young heads)
bok choy (2 heads)
carrots (bunch) limit 1
arugula (bunch) limit 1
spicy greens (bag) limit 1
kohlrabi (bunch)
young napa cabbage
We also have lots of beautiful plants for your garden that can be ordered as an “item”!
You can order your box here, if you don’t have a chance to order we will pack a “farmer’s choice” box for you.
The rest of the details of pickups will be sent over email.
Recipe of the week:
Alice Waters' Spaghetti with Green Garlic Recipe
Ingredients
Salt
1 pound spaghetti
1/3 cup extra virgin olive oil
2 stalks green garlic thinly sliced
1 tablespoon chopped parsley
small pinch of red pepper flakes
Directions
Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.
2.
Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
3.
Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.
You can find hundreds more recipes by the listed alphabetically by produce item on our website.
Thank you and we hope you have a great week!