week one



Hello everyone. The CSA season is officially upon us and we're very excited about the weeks and months to come. Growing high quality, nutrient dense, organic food is our passion and we can't wait to share it with you.

A big thank you to all our returning customers, we're so pleased that you like our produce enough to come back year after year. A big welcome to all our new customers, thank you for choosing us and supporting local.

Each week we'll post about what is in your delivery, how to store it, and some ideas/recipes for cooking.

week one

garlic scapes

radishes

spinach

cilantro

basil

kale

white turnips

scallions

maple syrup

rhubarb *previously delivered to those who wanted it*

What to do with them? How to Store? Recipes below!

kale – the trick to excellent kale is massaging it. We know this sounds silly, but kale is quite fibrous so if you’re eating it raw, massaging it is important as it breaks down those tough fibers. After a good rub down so you’ll have a more supple leaf to work with. It doesn’t take much, either massage it whole or slice thinly and massage in a bowl, you’ll see the kale darken and you’re done! Check out this video for a trick to remove the stem quickly.

(store in a plastic bag in the fridge)

radishes – crunchy, peppery, and fresh we love these little beauties. The greens are edible as well as the roots, so why not use them in a salad, make a pesto, or try in a chimichurri. The roots are nice in salads, topped on buttered bread, or roasted!

(remove the roots from the tops, store in the fridge in a bag)


scallions – more than just a garnish!

(store in a bag in your fridge or in a glass with an inch of water in the bottom, on your counter)

garlic scapes – these strange looking veggies are a sure sign of summer. As the garlic grows it sends up a “scape”, which is a long, tender stalk with an immature flower at the end. If left on the plant, it would eventually flower (like all of onions do – think about onions, or chives, or alliums, or walking onions). In an attempt to force the plant to put its energy into growing a large garlic bulb, we snip the scapes and eat them. The whole thing is edible and has a very garlicy taste. You can eat it raw, sauté, grill, or roast. Pretty much use it wherever you’d use garlic.

(store in a bag in the fridge)

spinach – this one is pretty straight forward. Store in the fridge.

cilantro – you either love it or you hate it. We really hope you’re in the love it camp, we certainly are

(to store, immerse bottoms/roots in an inch of water in a glass, then keep in your fridge)

basil – you're receiving basil quite early this year. With the unseasonably warm and dry weather we've been having, followed by that 3 day cold snap, the basil just won't hold on. Don't worry, we've planted more for later in the season.

(to store, immerse bottoms/roots in an inch of water in a glass, then keep on your counter)

white turnips – unlike common turnips, these are mild, juicy and refreshing. Both the tops and the roots are edible. Both can be eaten raw or sautéed. Try in a salad, with dip, or cooked – see recipe below. Caitlin really likes to eat them raw for a snack on a hot afternoon, they're very refreshing after being refrigerated.

(If you aren’t going to eat them right away and want them to last in your fridge, we suggest cutting the greens off and storing them separately. They can leach moisture from the roots. Store in a plastic bag in the fridge)

maple syrup – for those of you who didn’t know, we have a maple grove and a sugar shack at the back of our farm. We hope you enjoy this sweet treat as much as we do. This jar is shelf stable, but be sure to refrigerate it after opening.

Recipes to try


Rhubarb Crisp

White Bean & Garlic Scape Dip

Olive Oil & Maple Granola

Pork & Turnip Soup with Soy Marinated Eggs