C.S.A. Newsletter Week 1
This is week 1 of our 22 week CSA. Tubs started heading out to their respective owners earlier this week and this afternoon we finished packing the last of the ones going out this weekend. Our 300 plus members are receiving a bountiful amount of yummy produce this week. You can follow along as we post our photos and newsletter written by Hannah, our CSA coordinator each week.
Welcome to a new CSA season! The farm is off to a strong, early start this year after such a warm spring, and we’re looking forward to all the good things the warmth and sun are promising to bring. I know the tomato and pepper plants are rubbing their little leaves together in happy anticipation, and their excitement is contagious.
We’d like to say a hearty thank you for your support in making another year of vegetable farming possible! In return for the much appreciated kick-start you gave us, we’ll be working hard to put together a good box of yummy summer bounty for the next 22 weeks. Everything you get this season will be seasonal, fresh, organic, nutrient-rich, and grown with love here at our Philomath farm.
Also, thanks to those who jumped in to help your fellow CSA members with scholarship donations! We were able to give CSA scholarships to four families this year.
CSA newsletters will come by email to you every Tuesday. These are a way for us to share our favorite recipes, tips for how to store and use your veggies, and to give me a chance to do some random rambling about farm life, vegetables, and the pleasures of good food. If at any time you have a tip, recipe, question, or a fun summer haiku, please send it in! We love getting to hear from you. Knowing the veggies we worked so hard to prepare are also being loved by someone else is the fuel that keeps us chugging along. Happy first goody box!
Table of box contents
Bunch Beets: Chop these beauties into wedges, toss with olive oil and salt, and roast at 400 F for 20 minutes. Since it’s been so hot, I suggest you let them cool and then toss together a lovely salad with strawberries, chèvre, walnuts, any edible flower petals you might have in your garden, and vinaigrette of ½ balsamic vinegar and ½ walnut oil shaken together.
2 lb. Potatoes
Red Baby Pearl Onions
1.5 lb. Fava Beans: These meaty, nutty beans take peeling, but you’ll be glad you did. See the back page!
Dandelion Greens: These are not your common backyard variety; we grow these powerfully nutritionally-dense greens just for eating. Blanch and layer in a lasagna or add to soup.
Tarragon: Give your meals some new intrigue by substituting this savory sweet herb in recipes that call for basil.
HOW TO PREPARE FAVA BEANS:
- First, shuck the beans (remove them from their pods).
- Boil the favas in salted water for 2-3 minutes. Strain and transfer the favas to an ice-water bath, and let them sit for 1-2 minutes.
- Remove the outer coating of each fava by pinching one end of the bean and popping the bean out of the skin. (The two halves of the bean will separate.) Your fava beans are now ready to be cooked in whatever fashion you choose. It doesn’t take long… maybe a couple minutes.
These are absolutely scrumptious sautéed with a wee bit of butter and salt. Sprinkle on some parmesan and tarragon for a delicious side dish or toast-topper.