Farm Happenings

We’ve finally had a break from the rain this week and it’s starting to feel like summer. An abundance of leafy greens is still present in this week’s share, although we’re moving into the season for some heartier crops, like turnips and cabbage. And some exciting ones, like our you-pick raspberries!

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.

You-Pick this week:

We now have raspberries open for you-pick. Please refer to the you-pick map for their location. We ask you park in the main CSA lot if possible before going to pick. Each family can harvest 1 quart size container of berries a week. Since these plants are just now coming on, we do ask you to leave some for others. Even if you don’t see anyone else in the you-pick, we always have many folks coming through each week.

Here is a helpful video about picking berries.

If you don’t find a lot this week, please know that they will be ramping up over the next few weeks so check back later!

Farm Stand this week:

Farm stand sales will be available at both locations – so even if you’re not a member you can still come and shop!

• Asparagus, $7/lb – only available 1-2 more weeks
• Green Garlic, $2-3/stalk
• Garlic scapes $4/bunch
• Honey, $14
• Romaine lettuce, $4/head
• Napa cabbage, $5/head
• Radishes, French Breakfast, $4/bunch
• Radishes, Spanish black, $3/lb
• Rutabaga, $1/lb
• Red and white turnips, $4/bunch

CSA Share this week:

• Romaine lettuce
• Hakurei turnips
• Napa cabbage
• Garlic scapes
• Choice: Cilantro OR Dill

Recipes & Tips for this week’s share:

• Romaine lettuce makes for the best salad, in my opinion. As with all raw-eaten crops, make sure to wash and dry it before you enjoy it. Here’s a plethora of salad ideas.
• Hakurei turnips are mild Japanese salad turnips, called so because they can be enjoyed raw. Add them to any salad you’re making (maybe with your romaine lettuce!) for an extra texture and unique flavor. If you prefer your veggies cooked, here’s a recipe for roasted hakureis that uses the delicious greens, too!
• Napa cabbage is the belle of the ball! It’s a sturdy crop that manages to have delicious, tender leaves at the same time. I love the vegetarian stuffed cabbage rolls shared on our veggie profile for cabbage.
• Garlic scapes are the immature flower stalks of hardneck garlic plants that we pick to encourage the plant to grow its delicious bulb rather than a pretty flower. They have a strong garlic taste and can sometimes be a little sharp or spicy if eaten raw. Many folks love to chop them up into a garlic scape pesto with basil, olive oil, and parmesan cheese. The pesto can then be spread on warm bread or used in a pasta dish. I recently discovered that they also cook down very well in a simple Thai-style curry, losing their sharpness and becoming quite mild and sweet.
• Cilantro and dill are both bright, fresh herbs that lighten the palate of any dish they’re in. Both pair well with citrus flavors. Cilantro tends to be left fresh for garnish, while dill is more often cooked. The reverse can be true for both herbs, however. Dill is great paired with garlic on these roasted potatoes. Cilantro shines in this chickpea salad recipe.