Newsletter for CSA Week 1

Farm Update

Our edible nasturtiums are looking bright and cheerful!

Hi everyone!  It’s been a pretty hectic week tying up the many loose ends that need to be tied before the CSA starts next week!  Along with the usual work that fills our weeks, Fred and Carson have been reconstructing our walk-in cooler, because we dismantled our old cooler system when we built the new barn.  Now that we’re going to have a ton more produce going out each day, we’re going to need some significant cold storage, so they’ve been getting that set up.  I’ve also been getting all of my ducks in a row.  Every year, I forget the sheer number of hours it takes to make sure everyone has all the information they need, and that I have all of the information and supplies I need in order to be prepared for anything on drop-off days!  I kind of feel the way I did each time I was nesting before having a baby, only this time the baby is the CSA!  And like when you bring home a new baby, there will likely be things I didn’t think of, and it will probably take a week or so to work out all the kinks.  So if you ever have any questions, or find a detail that went under my radar, definitely let me know!  Getting things up and running is always a huge job, but we are so excited to be getting started again, and we are so looking forward to seeing you all next week!

What to Expect in This Week's Share

Everyone will get some of these gorgeous strawberries in
their shares this week!

If you are picking up at one of our traditional style drop-offs (Alma, Mt. Pleasant, or Midland), here’s what the options will be at the different stations.  If you have a half share, you’ll choose one item at each station, and if you have a full share, you choose two items at each station.

•          Strawberries for everyone!
•         Romaine head lettuce or spring mix
•         Green onions
•         Cilantro, basil, or frisee
•         Bok choy or Easter egg radishes
•          Kale or Swiss chard
•          Zucchini, carrots, or beets

If you have a prepacked share (Midland hospital, St. Johns, Lansing, Okemos, or home delivery), here are your options.  If you have a half share, you’ll choose either share A or share B, and if you have a full share, you can choose two of them.

Share A:                               Share B:

Strawberries                         Strawberries

Spring Mix                           Romaine head

Green onions                        Green onions

Basil                                     Cilantro

Bok Choy                             Easter egg radishes

Kale                                      Kale

Zucchini                               Carrots

Also, a note on the basil:  You’ll want to keep it out at room temperature on the counter, because if you put it in the fridge, it will turn blackish.  If that happens, you can still eat it, but it just doesn’t look as nice.  So it’s best to just leave it out and let it make your whole kitchen smell good! J

Recipes

Exactly seven years ago when we started the CSA, kale was not as much of a household staple as it is now.  In fact, more often than not, people would nod knowingly at the carrots, radishes, and lettuce, and stop short when they came to the kale.  “What’s this?” they’d ask.  That almost never happens now, because kale has since come to be known as a superfood, and you’ll find recipes for it in any newspaper, magazine, or blog that features recipes.  But just in case you don’t have a favorite kale preparation, or you’re just looking to try something new, here’s a great Sautéed Kale recipe from the New York Times.  This is very similar to how we usually cook it at home, and you can’t go wrong with a quick, delicious side dish like this!

And if you’re not quite sure what to do with bok choy, here is a fantastic recipe for 10 Minute Lemon Garlic Sautéed Bok Choy from Inspired Taste!  Can you tell I love fast recipes with sautéed veggies?  They’re so easy and yummy!  Enjoy!