CSA week #2

Eating Seasonally

Part of being involved in a CSA is learning about what is available when and how to take advantage of the produce while you have it. Now we are so used to everything being available to us whenever we want it since we can just go the local grocery store. But, that’s not how our elders grew up and although it may seem convenient, who really pays attention to where the produce is coming from when they buy it from the grocery store?

Salad greens are an example of something that is only available occasionally, at least in our climate. While you can grow it in the spring and fall, lettuces and other greens can’t handle the heat of the summer without being a wilty mess. Also, they start to become bitter and bolt (which means go to seed). So gardeners beware because our spinach has already bolted, meaning that we could potentially have a short window for lettuce in the early summer with these hot, hot days we’ve been having.

When you sign up for the CSA, we try to give you a list of things that will be available during which part of the season. So in the spring you will be getting a lot of greens and the share may be supplemented with things like soap or flowers. Then, in the summer your array of vegetables will grow and so will the amount you get depending on how large our plethora of tomatoes is this year. And in the fall, we are working on potatoes, squashes, pie pumpkins and other vegetables that will store well for you into the months after the CSA.
So, while it may seem like you are getting a lot of repeats, we promise we will try to mix things up a little bit. And before you know it, the season will change and you will be wishing you had lettuce again. Like Joni Mitchell says, “You don’t know what you’ve got till it’s gone”.



What’s included this week?

Garlic scapes- they grow off the top of garlic bulbs, but can be used like scallions either cooked or eaten raw but with a garlic flavor instead
Spring lettuce mix
Swiss chard- can either be sautéed; or, make a pouch of them with foil, add lemon juice, olive oil, salt and pepper, and roast or grill until wilted (typically about 5-10 mins)
Radishes
Basil- goes great with Italian food, especially in pesto
All-natural homemade soap


Recipe of the Week

Garlic Scape Pesto

One handful basil
1/2 cup garlic scapes, finely chopped

4 T fresh lemon juice

1/2 cup olive oil

3 cups grated parmesan cheese

salt and pepper to taste

Put garlic scapes and lemon juice in food processor, and process until scapes are very finely chopped. With food processor running, add oil through the feed tube and process 2-3 minutes. Remove lid, add half of parmesan cheese and process 2 minutes, then add the rest of cheese and salt and pepper and process 2-3 minutes more.Serve tossed with hot pasta. This would also be good on fish, as a topping for bread, or as a seasoning for cooked rice.


Thank you for your support,
Gretel and Steve