Weekly Share June 1st – 7th

Bibb Lettuce
Spring Onions
Swiss Chard


Well it’s week 4 of the CSA and May has been a wild time. Most of you know that Brian and I did not come from here and have lived our lives in a myriad of environments. This is an especially strange time to feel so isolated, both making life and work easier while also making it difficult to feel useful and connected during this time of social struggle and movement. While we often discuss the difficulty embroiled in farming and it is difficult, it is with great privilege that we are afforded the opportunity to be doing what we are doing, to be living away from density, to be able to hide our heads in the sand if we feel like it. It is with privilege that we continue working, our heads down, while brave human beings in cities across this country stand up in protest with their voices speaking to the deep inequities within this country. We salute them.
Usually around this time, in late May to early June, we have a crazy abundance of crops, as many things start putting off. This is compounded this season with unusually cool May temperatures and steady rain, wonderful conditions for many Spring crops. So this means the garlic is growing in leaps and bounds, our large spring succession of broccoli with multiple varietals is all ready at once, the greens are growing vast amounts every week, the squash plants are beginning to put off and the plants are enormous, and the fennel looks happy and not itty bitty. Over the next few weeks the shares will be big and abundant. If it’s overwhelming, cook the greens and they will dissipate. Roast the broccoli or carrots, tossed in olive oil and a generous seasoning of salt and whatever chile flake you prefer makes for a delicious side dish. Remember greens and herbs with eggs are a perfect combination. Escarole is a personal favorite of ours and it is enjoying this mild spring we have had. If the bitter is not your favorite, cook the escarole up. It’s divine braised or added to soups or even stuffed with rice and lots of aromatics (southern Italian style) and baked.  But if you enjoy a salad with bitter greens, as we do, this is such a perfect green to work with. You can do a traditional Caesar salad, or finally chop the greens and combine with a tahini, lemon, garlic dressing, or a simple lemon & olive oil dress with a poached egg, bacon, herbs, and finely grated Parmesan, or try the recipe below. The secret to success is properly salting the greens prior to dressing and balancing the salt and acid to find just the right balance.  Enjoy the share….Autumn & Brian

Chickpea Salad with Carrots and Dill

Lemony Braised Greens with Fennel

creamed chard and spring onions

Roasted Sausage with Broccoli and Fennel

Escarole Salad with Bacon, Caramelized Onions and Blue Cheese Vinaigrette

Yogurt and Spice Roasted Broccoli

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