Full Share: Salad Mix, Spinach, Baby Bok Choy, Radishes, Spring Onions, and Mustard Greens
Partial Share: Same, in smaller quantities
Hello CSA Members!
Welcome to the 2016 Two Bear Farm CSA!! It’s exciting to be harvesting vegetables in only the second week of May. Today actually felt a bit like spring, after a long stretch of summer-like conditions. Things on the farm are really shaping up. It’s year 3 at our new location, and things are actually starting to look civilized around here. The high tunnels are full of delicious vegetables that you’ll be receiving the next few weeks, and the planting continues outside in the main fields. For those who want a little behind the scenes look at the farm, take a look at this cool project from Mandy Mohler.
Nothing signifies the end of winter quite like the taste of freshly harvested greens. If all you want to do is eat fresh salads all week, then this is the share for you. And for those who want to get more adventurous, there’s some recipes included below to help out. It’s funny how my palate has changed over time. For many people, tomatoes and sweet corn are favorites, but more and more, I’m finding I love greens. And in Montana, where greens are available so much of the year (and tomatoes and sweet corn are not), it’s a great habit to get into. And I’m not talking about the boiled mush that you were afraid of as a kid. I’m talking about simple ways of cooking that accentuate the flavor of the fresh vegetables. I think the key is to start simple. Just to clarify, by greens I mean all the leafy green vegetables (excluding salad mix), such as kale, chard, turnip greens, beet greens, radish tops, mustards, braising mix, collards, etc. All of these can be simply sautéed in a pan with oil and garlic until lightly cooked. That’s it. Simple and delicious. From there, you can start to add different spices, hot peppers, peanut sauces, soy sauces…whatever flavors you like. We will do our best each week to recommend some recipes that appeal to us to help you along.
I know some folks love radishes, and others find them to spicy. For the latter crowd…try cooking them! Slice the radish, and sauté in a pan with butter (which is best flavor, but other oils work). The spiciness will cook out of them, and you can always add cheese if all else fails. As for the salad mix and spinach, my favorite is just a fresh salad with a simple home-made dressing recipe from back home. Mix balsamic vinegar, red wine vinegar, olive oil, finely chopped garlic, finely chopped onion, and a pinch of oregano. and shake it up. Delicious.
As for the Mustard Greens….there is the simple method of sautéing olive oil and garlic (preferably in a cast iron pan). Or there is Asian style. Or Indian. Or a little Italian flare. They go great with chicken. Well, you get the point. One of the best uses I have found for the internet is recipe research…It’s amazing what’s out there. So when in doubt, don’t be afraid to let Google help you out.
Lastly, in order for your fresh produce to stay fresh, you need to know how to handle it. Refrigerators work by sucking moisture out of the air (and your vegetables if they are not sealed up). So please don’t just stuff your veggies in your fridge or crisper drawer when you get home, because they will quickly wilt and deteriorate. Keeping everything protected in tupperware containers or plastic bags will help keep them in top condition all week. This includes every single item in your share this week. Good storage habits will really help you to maximize the enjoyment of your CSA share throughout this season.
If you don’t know who we are, well, here we are!
Looking forward to seeing all of you this week at CSA distribution!
