Farm Happenings

Another wet week but we managed to lay some plastic in fields for our sweet potatoes and first round of watermelon on Monday. Some crops are quite happy with the cooler temps this week. The radishes in particular are quite lovely.

Farm stand sales will be available at both locations – so even if you’re not a member you can still come and shop! The strawberries are in short supply and winding down.

If you need to pick up your share late, on Friday at the farm from 7:30-4pm, please text Kristi at 859-552-4165.

Don’t forget to download this great member guide resource, then print and place on your fridge at home.

CSA Share this week:

• Lettuce heads
• French Breakfast Radishes
• Green Garlic
• Kale
• Choice: Spinach OR Bok Choy OR Arugula (arugula is most limited)
• Herbs

Farm Stand this week:

• Asparagus, $7/lb – only available 1-2 more weeks
• Carrots, $2.50/lb
• Green Garlic, $2-3/stalk
• Herb bunches, $2/bunch
• Honey, $14
• Lettuce head, $4/head
• Radishes, French Breakfast, $4/bunch
• Radishes, Spanish black, $3/lb
• Rhubarb, $6/lb
• Rutabaga, $1/lb
• Strawberries, $8/quart – limited and only available 1 more week
• Turnips, $1/lb

You-Pick this week:

We expect raspberries next week – if we have enough to open on Monday, we will post it on the blog in our CSA preview.

Recipes & Tips for this week’s share:

• Green Garlic is an immature garlic plant that is harvested early and used fresh. It can be subbed into any recipe that calls for onions, leeks, scallions, or cured garlic instead. You can use every part of green garlic, bulb and stalk. Try this recipe from chef Alice Waters for spaghetti with green garlic.
• The Herbs this week will pair very well with the French Breakfast Radishes. Last week at CSA lunch, Diane sauteed chopped chives and melted butter. Add a tad of lemon zest and salt and then let the butter reform into a spreadable state. Chive butter over a baguette was then topped with sliced radishes — see pic, above. Truly delicious! Any herb would also make a nice herbed butter for steak, or even on pizza dough for added flavor.
• Lettuce is one of the few crops that you have to eat fresh, so a great tactic is to make a new salad with lettuce at the start of the week and eat off it for a few days when it is freshest. Kale also works well in salad alone or mixed in with lettuce. The trick to using kale in a salad is to massage it with a little bit of oil to tenderize the leaves. Works great with nuts (optional) and strawberries (available at farm stand today!). Massaged Kale Salad recipe here.
• For the other greens, they work very well sautéed so making a big stir fry with Kale, Bok choy, Spinach, Green Garlic, and even Radishes, is always an easy meal. Add seasonings like salt, pepper, herb of choice, and stir fry with a smidge of oil until wilted. Serve over rice or as its own side topped with either apple cider vinegar or soy sauce. Easy, quick, versatile, AND healthy.