2012 CSA Newsletter – Week 3 – Peas please!

The Farmers Update

This week the peas peaked I hope! Everyone should have gotten a big bag of sugar snaps this week and fulls also got shelling peas this week. Only some of you have gotten the snow peas, we should have more of those this week.

This week we checked the potatoes and they just aren’t ready for new potatoes. The garlic is ready and we will be picking that over the next week, then drying and processing it – expect garlic in the boxes in about four weeks. I picked one tote of carrots, but they weren’t sweet enough yet, we should have them next week. Also broccoli and cauliflower are starting as well as the green beans. Even the cabbage is nearly ready.  In the onion department we have one more week of scallions, then we’ll start with early onions, and later in the season leeks.  The peppers, tomatoes and eggplant all look great and we should have a nice crop… although the peppers have started to trickle in, it will be a few weeks before we can really start giving you peppers, then eggplant, then finally tomatoes…

This early summer I’m being a bit unrelenting in loading you up on healthy kale and chard greens (and salad) because we may not have these greens long after our water is shut off in early august (rain helps!). If you can’t use all the greens consider cooking & freezing for winter use, or giving to a friend or neighbor.

If you have any questions, please give me a call or email me! Lots of pictures at the bottom of this post.

In the Box

Most items are 1 each for Half, 2 each for Full. A few items are Full only

Beets – still lots of beets to come, this week we picked the long cylinder shaped beets
Scallions  – perfect for cucumber salad
Cucumbers – our earliest cukes from the hoop house – many more to come as we move into our field cukes
Kale – three varieties – green curly, lancinato and red russian
Lettuce – crisp red heads – red seems less interesting to the grasshoppers this year which have been devouring the lettuce. we will have more, plus some baby romains next week
Radishes (full)
Salad Mix
Swiss Chard


Cherries, Bing from First Fruits
Apricots – from First Fruits

Coming Soon

Beans (green, yellow & purple)
Early Onions
More Chois
bulb fennel
Basil, parsley, oregano & other herbs

A Recipe from Valerie

Curried Kale

 1 bag (or bunch) of kale, any variety
1 small onion, chopped fine
1 head baby garlic, minced or 2-3 cloves full sized garlic
1/2-1 can coconut milk
medium curry powder to taste (I used a rounded teaspoon)
salt to taste
ghee and/or olive oil for sautéing
  1. Rinse and chop kale, set aside.
  2. Heat 1-2 Tbs. ghee and/or oil, then add onion, garlic, curry powder and salt.
  3. Sauté until onions are clear, add kale and a bit of water (about 1/4 cup).
  4. Simmer kale a few minutes then add coconut milk and simmer covered for 5-10 minutes depending on how well done you like your kale.
  5. Adjust the salt and serve on a bed of rice. YUM!


Recent Farm Pictures

More pictures for your viewing pleasure. Click any image to enlarge.


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