CSA Week 5: The Boxes are In!

Can you believe we are in week 5 of the CSA already? We will be sending out a survey to members in the next week or so asking you how we did, what you liked best, and what you would change for next Spring. We are also planning our Summer CSA! The summer session will start after a break, and will include things like beans, peppers, tomatoes, eggplant, and assorted squash. Look for signup information soon!

Now, onto this week’s box.
This week’s offering includes an herb bundle from our backyard herb garden: sage, rosemary, and oregano. The sage and oregano may take root if you place them in damp sand or potting soil; otherwise, use these as fresh herbs, or hang them to dry and use later.
Sage, rosemary, and oregano (left to right)

We also have another great set of veggies:

  • Garlic! This time it is a garlic braid: hang this somewhere dry and out of direct sunlight, and you will have garlic for the next few months (less if you really love garlic.)
  • Kohlrabi: Ok, we are willing to be that this is a new one for some of you. You can eat the bulb-like stems and leaves raw, chop and sautee them, or roast the fleshy part in the oven. OR, you can try this recipe for kohlrabi puree that uses the whole plant. Think mashed potatoes, but less potato-y. 
  • Cucumbers! We were serious when we said that if any of you want bulk cukes for pickling, you should let us know… 
  • Carrots! Ok, these are not as big as last week’s–and this is about it for the carrots. 
  • Swiss Chard: No beets this week, but we do have this beet cousin that is all about greens. Try it sauteed with lemon and Parmesan cheese. Don’t forget to share recipes here or on FaceBook if you have a favorite! 
  • Pak Choi (Bok Choy); Well, that about does it for our Asian friend. We tried it sauteed, grilled, and steamed. How about using some of that garlic to make a spicy stir fry?
  • Basil: The bundle of herbs was just the tip of the iceberg. This is enough basil for a small batch of pesto, or a really good tomato sauce. Or, enough to make tomato, mozzarella, and basil sandwiches for your friends (note to self: keep that idea around for summer when the tomatoes come in.)
  • Onions! We still have spring onions coming in… we aren’t done yet!
Next week is our last scheduled week for spring; we have had an amazing season, and can’t thank you all enough for being part of our first shot at a CSA.

Oh! One last thing! EGGS! That is the egg carton in the center of the picture, above. Technically eggs don’t grow in the garden, but they do come from our happy chickens–and the chickens did escape into the garden just today. 

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