2018 Week 1 Newsletter

Green Garden Goodness!

The first basket of the 2018 Summer CSA Season is finally here! Thanks to a ton of extra sunshine in the month of May things are going crazy out in the fields. Yes, that means the weeds, too. But, we'll take it! Here is a sample of some of the goodness growing on the farm this week. So, we are learning as we go here at the farm but this spring is continuing to surprise us with how much earlier crops are ready this year. Strawberries, red tomatoes, and sunflowers in May? Crazy! This isn't California! But the plants seem to think it is. 

Farmers farm for the love of farming. They love to watch and nurture the growth of plants. They love to live in the presence of animals. They love to work outdoors. They love the weather, maybe even when it is making them miserable.
— -Wendell Berry, Bringing it to the Table: On Farming and Food

CSA Basket - Week 1

CSA Basket Week 1.jpg

Here is what you can expect to find in a large share basket this week:

  • Arugula - make an arugula pesto and toss in a pasta with the sautéed peas and caramelized shallots
  • Kale - de-stem, cut into ribbons and toss with your favorite vinaigrette - best the next day! Doesn't wilt the way lettuce does!
  • Microgreens (mixed) - great on a salad or in a sandwich
  • Radish - lovely as a snack or try a quick pickle and toss on your salad
  • Hakurei Turnip - best sliced and eaten raw
  • Zucchini - delicious cut in half and grilled - top with pesto
  • Peas or Pea Shoots - perfect on a salad or with pasta
  • Shallots or Leeks - pickled shallots are so tasty on a sandwich
  • Herb Pack - Mint - see recipe below
  • Strawberries - so early this year! (I'm sure we don't have to tell you what to do with these)
 The zucchini are already attempting a coup in the hoop house. We hope to get them under control this week.

The zucchini are already attempting a coup in the hoop house. We hope to get them under control this week.


Another Bite - From the Chef:


For the first CSA share, we’re sending you some mint. Your first thought may be dessert or cocktails, but mint is not only for sweet applications. I lean towards savory and became a fan of this herb on a trip to Vietnam where they use it liberally in salads, sandwiches and spicy noodle dishes. Here are two recipes that pair mint with a couple of other vegetables we’re including, zucchini and sugar snap peas.


Pasta with Zucchini and Mint (adapted from Martha Rose Shulman, The New York
Times)

4 servings, 30 minutes preparation time

2 Tablespoons extra virgin olive oil
1 ½ pounds zucchini, sliced thinly
salt and freshly-ground pepper
¼ teaspoon sugar
1 Tablespoon plus 1 teaspoon sherry vinegar
1 teaspoon finely minced lemon zest
1 Tablespoon chopped mint
¾ pound short pasta, such as farfalle or fusilli
grated parmesan, ricotta salata or Pecorino for serving (optional)

Bring pasta water to boil. Heat oil over medium heat in a large nonstick skillet. Add the zucchini and cook, stirring and shaking the pan until the zucchini is tender. Season generously and add the sugar, vinegar, lemon zest and mint. Meanwhile cook the pasta, saving ½ cup pasta cooking liquid before draining. Toss the zucchini mixture with the pasta water and add the drained pasta. Add the cheese, if using.


Quinoa Salad with Sugar Snap Peas, Scallions and Mint (adapted from Saveur
magazine)

4 servings, 30 minutes preparation time

¾ cup quinoa
salt and freshly-ground pepper
¼ cup olive oil
¼ cup fresh lemon juice
1 garlic clove, minced
8 oz. sugar snap peas, thinly sliced diagonally
8 oz. radishes, julienned (sliced into strips)
¼ cup roughly chopped mint
3 green onions, thinly sliced

Rinse quinoa thoroughly (unless your quinoa is pre-washed; rinsing is generally necessary to remove the bitter coating). Bring 1 1/3 cups of water to a boil and stir in the quinoa along with salt and pepper (about ½ teaspoon each). Reduce heat to a simmer and cook, covered, about 20 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from the heat and allow to sit for 5 minutes. Fluff with a fork and scrape into a bowl. In a small bowl, whisk together the olive oil, lemon juice and garlic. Season with salt and pepper. Pour the dressing over the quinoa and toss in the sugar snap peas, radishes, mint and green onions. Serve at room temperature. 

 


 I found this guy in the strawberries. I hope he is eating slugs and not the strawberries! He is the biggest garter snake I have seen. The blue lines on the matting in the picture are 12 inches apart. I'm guessing he is close to three feet long.

I found this guy in the strawberries. I hope he is eating slugs and not the strawberries! He is the biggest garter snake I have seen. The blue lines on the matting in the picture are 12 inches apart. I'm guessing he is close to three feet long.

 Future Himalayan blackberries. They inspire such a love/hate relationship. But who can resist their sun-ripened goodness in late July? So tasty. We had a work party in April and removed six pick-up loads to burn - just to keep it under control along the road. 

Future Himalayan blackberries. They inspire such a love/hate relationship. But who can resist their sun-ripened goodness in late July? So tasty. We had a work party in April and removed six pick-up loads to burn - just to keep it under control along the road. 


Lots happening here on the farm! We are excited to get the CSA season underway. We will be at the Harstine Island Farmers Market this Saturday from 10-noon and at the Shelton Farmers Market from 9-2. We love meeting our customers and CSA members at the Farmers Markets! Stop by and say hello!

Your SVF Farm Team