by claybottomfarm | June 8th, 2010
Clay Bottom Farm CSA 2010: Newsletter #1
WELCOME!
Our Summer Vegetable and Fruit Shares are SOLD OUT. Thank you for your support! We still have a few Late Season Shares available.
In your boxes this week:
* indicates Full Share boxes only
Spring onions We harvest these young so they are tender. You can use the greens as green onions.
Garlic scapes These are in the bags, in a spiral. This is the seed head that garlic sends up. They taste a lot like garlic and are considered a gourmet item. Cut them up and add to your salads.
Asparagus We are nearing the end of the local asparagus season. We get these from another local grower, Elam Weaver. Enjoy!
Kale A perennial favoriate and one of the most nutritious foods there is. Cut up small and make a salad with balsamic vinegar and sesame seeds.
Salad mix A mix of Asian greens, arugula, and green and red lettuces. We cut at baby leaf size.
Beets From our greenhouse. Be sure to eat the greens, too! They’re great braised in butter. Or braise them with your kale.
*Turnips These are sweet salad turnips. Cut up and add to the salad mix.
*Fresh onions These are long-season type onions that are fresh harvested. The difference between these and grocery store onion is that these still have a high water content because they are fresh.
*Broccoli The first of our broccoli. It was a tough year from cold-loving broccoli–too much heat! But we will still have some to offer.
Down on the Farm
Meet the crew!
- Standing: Gabriel, Zach, Sarah, Craig, Rachel (owner), Samantha, Laura. Kneeling: Ben (owner) and Dan.
- Sarah and onions
- Laura and Samantha weed the plot in front of the greenhouse. In the greenhouse Zach and Craig trellis peppers.
- We enjoyed salad mix for lunch!
- While we worked, our cat Ida sat idly by…
- Ben with Jason Oswald, owner of The Constant Spring bar in Goshen. Jason was our first CSA 2010 customer to pick up his box! Enjoy a “Clay Bottom Salad” every Friday and Saturday night at The Constant Spring.
Recipe of the Week
Asparagus with scapes
Here is a quick recipe we like for a spring lunch or supper:
Chop garlic scapes finely and sautee in 2 T butter and add asparagus and suite until bruight green (2-3 minutes). Serve with sea salt, fresh ground pepper. Feta cheese is a great optional addition, too.
Enjoy!
