PHCSA Newsletter: Week 1

This Week’s Pickup: Week A

Thursday June 11, 4:30p -7:30p
PS9 Cafeteria
80 Underhill Ave
enter on St Marks next to the playground
We expect vegetables, fruit, flowers, eggs, pasta.

Pick Up Details

  • Please come on time. If your share is not claimed by 7:30 pm, it will be donated to a local food pantry. (You may arrange to have someone else pick up your share.)
  • Please bring your own bags to pack your produce. If you have extra bags to donate to the CSA, that would be appreciated.
  • Early summer vegetable shares are generally smaller than produce harvested later in the season. Be patient and enjoy such delicacies as garlic scapes and baby chard.

Recipe of the Week

Visit the recipe archive on our website, where you will find suggestions for what to do with all the good stuff you bring home from pick up. And do send us your recipes (and your photos!) so that everyone can benefit from your culinary brilliance. The recipe this week is as beautiful as it is delicious:

WILD RICE SALAD WITH FRUIT

1 Cup raw wild rice, cooked per directions and cooled
1 1/2 Cups fruit (blueberries, cut up strawberries, or bing cherries – could also use dried fruit that you soak in advance)
3-4 beets, peeled and cut into 1/2 inch dice, tossed in 2T oil and roasted at 425 for about 20-25 minutes.
1 Cup toasted, chopped hazelnuts
4-5 scallions, sliced thinly (both white and green part)
2 Tablespoons fresh ginger, grated or minced finely
1/4 Cup chopped herbs (parsley, basil, or mint)
——–
Vinaigrette – mixed and left to rest at least 1/2 hour:
2-3 shallots, minced finely
1 garlic clove, minced finely
1 Tablespoon dijon mustard
2 Tablespoons maple syrup
2 Tablespoons white wine vinegar
1/4 Cup tasty oil (olive, walnut or hazelnut)
salt and pepper to taste

Toss everything together, adjust seasoning and add more oil if needed. Serve cool or room temp.

Announcements

Did you pay for your share on the installment plan?

Head’s up, your last check will be cashed on June 15, so make sure to have funds to cover your check.  Thanks!

Are you wondering what our farmer is harvesting this week?

So are we, but Ted must be too busy to write this week.  Hopefully in coming weeks he will send us his usual poetic updates letting us know what to expect and telling us about life on the farm.  Stay tuned.

Summer location change for pickups.

Starting on July 2, we will no longer be picking up at PS9 until after Labor Day.  We will announce the alternate location for summer pickups in a future newsletter.

News from Windflower Farm

Delivery #1, June 11, 2015

Spring greetings from Windflower Farm. We are very pleased you have decided to join our CSA for the 2015 season.

This week’s share: Spicy bunched arugula, red Romaine lettuce, bok choy, Rainbow chard, Dinosaur kale, French breakfast radishes, baby bunched garlic (which can be chopped and used like any garlic, including the stem), scallots, which are shallot greens, and your choice of a potted sage or thyme plant.

Jan made vegetable wraps for dinner last night. Hers contained sweet potato, onion, quinoa and sautéed kale, and she made the wrappers out of lightly steamed choy greens (Swiss chard, kale and collards are also fine for this). She scrambled eggs and sautéed Swiss chard this morning for breakfast wraps made from collard leaves. We have been gradually doing away with tortilla wraps in favor of green wraps, and find that, besides being the healthier alternative, it’s a very nice use of surplus cooking greens. If not steamed too much, the more mature greens hold up well to beans and rice and tender meat fillings.

As I write this I don’t know if we’ll have fruit this week. It’s strawberry season, but the alternating hot, cold, dry, wet weather has been hard on them. This morning’s rain here has made the harvesting of quality berries a challenge. Keep in mind that the fruit share lasts for just 20 of our 22-week vegetable season because of challenges like these. Flowers will start soon. Next week we’ll be sending all kinds of cooking and salad greens, scallions and more green garlic bunches, potted basil, radishes and kohlrabi (time to pull out the annual kohlrabi recipe!).

This week on the farm, we will finish planting our sweet potato and winter squash crops, we’ll transplant another of our many successions of salad greens, we’ll sow cauliflower, we’ll trellis a greenhouse full of tomatoes, we’ll weed lettuces and carrots and beets, and we’ll work on the fencing in our back fields where deer have come in to graze on their favorite crops – red beet tops and green Romaine lettuces.

Keep your expectations modest for the first few weeks. The weather here has been cool and, until recently, very dry, which has set the harvest clock back by two to three weeks. Good things will come soon. In the meantime, enjoy a salad!

Yours Sincerely, Ted

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