Week 1 ~ June 3-June 9, 2013 CSA Newsletter

This Weeks Share: Radish bunch, Green Garlic Head, Head Lettuce, Bag of Mixed Lettuce, Bag of Endive Greens, Carrots or Beets bunch with greens, and a Pint of Strawberries.


Welcome to week 1 of healthy, happy eating at Love Farm Organics! This first week has caught me a little unprepared as the kids and I were in Newport over the weekend. However, absence never stops the food from coming on, plants from needing attention and all other miscellaneous tasks on a farm. In fact quite the opposite! Alas, I will play catch-up these first few days. The Newsletter will get faster and easier and the flow of this amazing routine will return. I am so glad to be back! We feel the year is starting off pretty good so hopefully all you Members will agree. I have to give a safety plug about washing your foods. We rinse the field heat off of just about everything we harvest, and many things we actually clean fairly well, like dirt covered roots. The extra effort at the farm is in no way a substitute for best sanitary practices, so please wash your foods before eating.

Radish: We have French Breakfast and Ostergruss for the radish this week. The latter looks much like a purple to red carrot. It’s long and slender, but the flavor is peppery and all radish. The former is an oblong shaped, light in heat radish which is enjoyable crisp and fresh. Some folks like to eat radish greens as well, however I find them a bit hairy and not as desirable as the flea beetles find them. Radish greens are great for compost or your bunny rabbits.

Green Garlic: We are harvesting heads of tasty Spring garlic for everyone this week. Green garlic is uncured and therefore lacking the intense heat of seasoned, cured garlic. This soft-neck adolescent Allium is fabulous chopped up and added to a dish nearing the end of cooking time. The round part of the stalk is great too, and can be used like a green onion, or added raw to a dish as garnish with pizzazz.

Head Lettuce: Each half-share will take home a head of our sweet Spring lettuce. We will have many different heads for you to choose from like Romaine-type crosses and extra-frills curly head reds.

Bag of Mixed Lettuce: Spring is the season of greens and lettuce is one we have boiling over this week. Great on sandwiches, wraps or more salad these mixed greens are versatile. They also come in quite handy.

Bag of Endive Greens: This green unlike lettuce tastes a tad bitter, in a good way. If the flavor is too much for you raw, all is not lost. Here is one of our basic go to sauteed greens recipe.

Easy Braised Greens with Garlic and Oil  by Love Farm Organics

  • 1 bag full of endive/escarole (about 1 1/2 pounds)
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, peeled
  • Salt
  • 1/4 teaspoon crushed hot red pepper, or to taste
  1. Wash the escarole in plenty of cold water, swishing the leaves gently to remove all grit; then drain in a colander before chopping into 2″ pieces.
  2. Heat the olive oil in a wide, heavy skillet over medium heat. Whack the garlic cloves with the side of a knife, skin cloves (green garlic won’t really need skinned), chop coarsely and toss into the pan. Cook, shaking the pan, until garlic turns  golden, about 2 minutes.
  3. Carefully stir in as many of the endive/escarole leaves (with the water that clings to them) as will fit comfortably into the pan. Cook, stirring, until the leaves begin to wilt. Continue adding more greens, a handful at a time, until all the greens are in the pan. Season lightly with salt and 1/4 teaspoon crushed red pepper.
  4. Lower the heat to medium-low, cover the skillet and cook, stirring occasionally, until the endive/escarole is tender, about 8 minutes. If all the liquid in the pan evaporates and the greens begin to stick to the pan, sprinkle a tablespoon or two of water over them. Check the seasoning, add red pepper and salt if necessary and serve immediately.


Carrot bunch or Beet bunch (with greens): You have a choice between carrots or beets this week for our half-share. The full-share gets one bunch of each. Our first Spring carrots are sweet and delicious in flavor, but the beets have the bonus nutrient rich food with greens as well as sweet orbs. Beet greens are much like Chard and can be cooked as such. Or try the tender leaves raw discarding most of the fibrous stem.

Pint of Strawberries: Every half-share receives 1 full pint of our scrumptious strawberries this week. We have some Hoods and some Tillamook’s and are picking both. Either way one will be lucky to make it home! These girls love them so much they are thoughtfully savoring the flavors of early Summer…..


BERRY-SHARE: Since Strawberries are here and on you get them, so we have officially started the Berry-share. It is a very odd year, and I don’t think they have ever been so early for us. This year berry-share will likely be another exception to the rule as was last year, where we have to take a break of a week (or two) between strawberries ending and other berries ripening. Each year we are faced with new unique situations and this year will certainly be no different.

We’re truly looking forward to seeing all of you Members this week and meeting some new Members for the first time. Thanks for coming along with us this season. To those of you familiar with us and how all this works, a special salute of huge thanks, big hugs and many ‘here we go a gains’. Until then….. Your loving farmers!


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