We had a great week last week with only a few missed/missing people. I just want to remind you all to try to read through the letters because questions you may have will often be answered in the letters – so please try to give them the once over in order to save yourself and me unnecessary frustration. There are handy tidbits in the side-bar too. Like, there’s no July 4th pickup for the Southboro/Framingham people, but all the other pickups will take place. Don’t worry, we’ll make it up at the end of the season 😉
This week you will find more Swiss Chard, Kale, beets, and lettuces. All the leaf lettuces are really good food for you, high in calcium, potassium, and have at least 8x the vitamin A of iceberg lettuce. You will receive many varieties of lettuce over the course of the summer: Black Seeded Simpson is the frilly light green one, New Red Fire and Red Sails are red-leaf types, Romaine with the dark, thick, long and broad leaves (yep, there’s a red-leaf Romaine too), Buttercrunch/Bibb/Boston which is very soft, smooth and green, several oakleaf types (which have leaves shaped like oak leaves), and French Batavia, a large, red-tinged, crisp lettuce, and which is, perhaps, the farm favorite for versatility and consistent flavor. Our lettuce is never sprayed for insects so you may come across a few insects from time to time. A real time saver, as far as meal prep goes, is to wash all the lettuce at once. The best way to do this is to fill a large bowl, or your sink, with salted water, break all the leaves off your lettuce heads and immerse them in the water. It is OK to leave the lettuce soaking for a while. Then drain, rinse and dry. Salted water causes any aphids or other insects to let go their grip on the produce, which a plain water soak might not do (remember, we don’t spray). Wrap the whole leaves that will not be used in damp cloth or paper towels and then in a large plastic bag. Lettuce will keep this way in the fridge for a week or more! Some say plastic is a bad thing, but I find it holds the moisture in better. You still have to eat it the same week. For those of you who are doing this for the first time, you may find that whipping together a salad and having a leaf or two on a sandwich is now a simple thing and you’ll do it! I do this with all our greens
There are also 4 types of kale (Tuscan/Dinosaur, Winterbor, Redbor, Red Russian) and different colors of Swiss Chard (Rubby, Golden, Fordhook). The beets are wonderful so watch for the Chiogga (look like huge radishes), Forono (long, beet red), Golden (self explanatory), and Red Ace (your normal beet). We love roasted beet salad this time of year. Google roasted beet salad for lots of ideas.
You can feel free to send me recipes to post, or ask for ideas on the members connect page, or facebook, or request I link your blog to ours…
Well, ask whoever is in control of the warm and dry weather to make some at our farm. Things are looking pretty good, but kinda just sitting around, as if waiting for summer! Live it up on the greens now, there will be lots of fun things once we get some growing weather. The frogs are still making lots of noise out here—I uploaded some audio on our facebook videos page. Crank it and let the kids hear it 🙂
I will pick a date for CSA 101 (who came up with that?) and post it.
Kate is having her Open Barn this Sunday 12 –3 at Thresher Rd .
Eat well, Geneviève Stillman