Hello friends of Weir River Farm
and CSA members!
Farmer Casey here, happy to
report that the CSA season kicks-off this week...
Notes from the Field:
At Weir River Farm, what was
empty soil just two weeks ago is now chock full of seedlings and transplants.
With some help from Farmer Rory, our main field is now full of beans, beets,
peas, carrots, tomatoes, peppers and eggplant, and a lovely assortment of
flowers. Nature willing, the coming weeks and months will see us with a
bountiful harvest here on Turkey Hill. As soon as they are ready, I’ll invite
you to join me in the fields to pick your own veggies and flowers. You’ll also
find Weir River Farm grown items in your CSA shares, supplementing the great produce
we have coming from Farmer Des at Chestnut Hill Farm, and at our occasional
Saturday Farmstand. Stay tuned for updates on when the Saturday Farmstand is
happening, and what kind of treats we’ll be featuring!
At Chestnut Hill Farm,
Farmer Des reports that the erratic temperatures this spring led to some slow
growth. Major temperature fluctuations put the plans into stress mode--they just don't grow very much because they don't know what's
coming (no, they don't have brains, but they do have complex defense systems
that are combined with the soil food web of bacteria and fungi who don't
function well in dramatic temperature shifts). They are growing well when the
weather holds steady, so hopefully they will put on some good growth in the
next couple of weeks.
Week 1 CSA Share:
The theme
this first week is greens (spring in New England is all about green!). Get your
salad spinner and blender/green smoothie recipes ready! In seasonal eating,
the first greens of the season are meant to jumpstart your body after a winter
of eating comfort foods rich in starch, fats and proteins. Greens are for
cleansing all the gunk out of the body that has built up; hence they tend to be
either bitter (mustards) or thick and mucilaginous (chards, spinach, kale).
They are filled with trace nutrients, calcium, iron, Vit A, E and more to clean
you out and give your body exactly the nutrition it needs for summer's headlong
sprint into action.
In your
share this week you will find:
Arugula
Radishes
Braising mix/mixed mustard greens/mesclun- however you like to eat em
Spinach
Head Lettuce
Salad mix
Kale
Green Garlic
Recipes:
Green garlic
is one of the more unusual items in your share this week, and you can read a
bit more about it and how to use it here.
If you haven’t tried green
smoothies before, here’s a little how too guide. I
recommend starting with spinach, which adds tons of nutrients to any
fruit-based smoothie, and has little impact on taste.
Radish Butter with Lemon Zest and Sea Salt
I
love this spread and it’s a quick an easy way to make use of radishes. I've
even done the same with fresh goat cheese and it is equally amazing.
Ingredients:
1 stick of unsalted butter, softened
5 fresh radishes (use more if you really like radishes!)
1 tsp of fresh lemon zest
1/2 tsp sea salt (or salt to taste)
Ingredients:
1 stick of unsalted butter, softened
5 fresh radishes (use more if you really like radishes!)
1 tsp of fresh lemon zest
1/2 tsp sea salt (or salt to taste)
Directions:
Chop the radishes very fine by hand or use a food chopper and mix with the lemon zest and sea salt. Mix thoroughly into the softened butter and chill until firm but not hard. Spread liberally onto your favorite crackers, French Bread, or bagel. Preferable warmed but not hot (better creamy like cream cheese than melted).
Farmer’s Salad
Farmers’ favorite way to eat salad first thing in the late spring is when the lettuce, mustards and spinach are sweet and the strawberries are warm from the field. We tear the lettuces, mustards and spinach into bite sized pieces and toss with a maple balsamic vinaigrette. We throw in quartered strawberries, herb toasted croutons and feta or goat cheese. Yum…
Chop the radishes very fine by hand or use a food chopper and mix with the lemon zest and sea salt. Mix thoroughly into the softened butter and chill until firm but not hard. Spread liberally onto your favorite crackers, French Bread, or bagel. Preferable warmed but not hot (better creamy like cream cheese than melted).
Farmer’s Salad
Farmers’ favorite way to eat salad first thing in the late spring is when the lettuce, mustards and spinach are sweet and the strawberries are warm from the field. We tear the lettuces, mustards and spinach into bite sized pieces and toss with a maple balsamic vinaigrette. We throw in quartered strawberries, herb toasted croutons and feta or goat cheese. Yum…
Washing Veggies:
At the beginning of the season, we just want to remind you that while we quick rinse and cool all the veggies that we harvest for you- we ALWAYS recommend that you also re-wash your veggies again when you get home. There is a great guide in our CSA handbook that talks about the best way to store various veggies, but always feel free to ask again for quick tips at distribution.
At the beginning of the season, we just want to remind you that while we quick rinse and cool all the veggies that we harvest for you- we ALWAYS recommend that you also re-wash your veggies again when you get home. There is a great guide in our CSA handbook that talks about the best way to store various veggies, but always feel free to ask again for quick tips at distribution.
It's great to be back - happy
summer to all!
- Farmer Casey
