Field Notes Farm CSA Newsletter
Week 1: June 15, 2015
Green Onions – Bright and fresh onion flavor from root to tip! We have been eating lots of spring stir fry topped with chopped green onions.
Kale (mixed varieties)- Enjoy the varied colors and textures of curly, red russian, lacinato, and curly roja kale.
Spinach – Oren recommends a spinach cheddar omelette or quiche.
Rhubarb – This rhubarb was grown by our friends at Nami Moon Farms. We are extremely happy to be farming alongside them on the land we are renting.
Lettuce heads (romaine and/or oak leaf) – Our lettuce has been growing quickly with the rain and warm weather.
Basil – Our basil loves the heat of our hoophouses! Thinly sliced basil is a zingy addition to your green salad.
Radishes – We love the cheery color and crunch of these spring roots. The greens are also edible, with a mild flavor.. Don’t be intimidated if they seem prickly to you! A little cooking takes away the prickle, and they cook down very nicely. They have a high calcium and iron content.
Beets with greens- This variety is called “Early Wonder Tall Top,” and we bet you can guess why! The luscious greens are so beautiful! Be sure to separate the greens from the roots as soon as you get home and store them separately. Use the greens as you would swiss chard or another tender green. They wilt down beautifully.
Strawberries- Ripe, farm-fresh berries don’t store for very long, so seize the moment and enjoy these berries today!
Week 1 Reminders:
-Please bring your own bags/containers to your pick-up site. You will unload your vegetables into your own bags, and fold the boxes for us to reuse in the following weeks. We will provide some extra bags just in case you forget yours!
-Please fold the boxes with care. We will reuse them from week to week.
-Remember to check your name off the pick-up list when you pick up your share.
News from Field Notes Farm:
Thank you for joining us for our first CSA season as Field Notes Farm! We are very excited to be sharing this season with a community of 34 members. As you navigate the first few weeks of your shares, please contact us with any questions about pick-up, the vegetables, or your CSA experience! Our contact information is listed at the end of this newsletter.
The Green Gecko 2 in Appleton
We were so excited when Bob and Meg announced that they were opening a second location. We have worked with them for years, and we are always amazed at the diverse selection of fine food and drink they have to offer! Take special note of their wide variety of cheeses and tasty tapas.
The Market on Strongs in Stevens Point
We would like to take this opportunity to thank The Market on Strongs and owner/farmer Sara Raikowski for working with us and hosting our CSA pick-up site in Stevens Point. Sara’s farm, Raikowski Farm, does a meat CSA, and the Market on Strongs offers a wide variety of local food and products. We have had a great time participating in events at the market, where they do a great job keeping the focus on local farmers and food producers!
The Village Hive: Bakery and Local Foods Collective
We would like to take this opportunity to thank Amy and the rest of The Hive for their generous support and excitement about working with our farm. When we heard about the Village Hive, we knew that we wanted to be involved with such an incredible group of local food business owners. We continue to be inspired by the ethic of cooperation displayed by all of the businesses at The Hive. We are looking forward to doing some food preservation there, and helping out with a midsummer canning workshop – stay tuned for more details!
Things to look forward to:
Our first zucchini will be ready to harvest later this week and we should have enough to include in next week’s share! You can also look forward to a delicate and delicious gourmet lettuce mix next week and our first snap peas in 2 weeks.
Moroccan Beet Salad
6 baby beets or 3 medium beets with greens
3 tbsp olive oil
½ tsp ground cumin
¼ tsp ground coriander
juice of 1/2 lemon
salt and pepper to taste
8 large mint leaves, finely chopped
Separate beets and greens. Rinse greens and set aside. Put beets in a pot of cold water. Bring to a boil and cover. Simmer for 20 minutes or until beets are tender – it will be easy to insert a sharp knife into the beets.
Drain beets and let cool. Once cool, peel and cut into eighths. Roughly chop beet greens and stems.
Heat olive oil in a skillet over medium heat. Add cumin, coriander, salt, and pepper. Cook until spices bloom (smell strong and aromatic, but not burnt!) about 2 minutes. Lower heat and add beets and the tossed greens, tossing to coat with oil. Continue to cook beets until just warmed through. Before serving, sprinkle mint and a squeeze of lemon juice on beets. Salt and pepper to taste.
1 package feta cheese (8 ounces), coarsely chopped
1/4 cup plain whole-milk yogurt, preferably Greek
3 tbsp olive oil
2 tbsp lemon juice
3 tbsp coarsely chopped green onions
8 radishes, quartered and thinly sliced (about 1 cup)
Pulse feta, yogurt, lemon juice, and 3 tablespoons oil in a food processor, just until mixture is thick and spreadable. Transfer to a medium bowl, and stir in green onions and radishes. Serve with pita crisps, crackers, or toast.
**Check your email for our June newsletter with more farm updates and don’t forget to visit our website for more information and recipes throughout the season**