Sunday, June 25, 2017

Week 2 Newsletter 2017

Hello Everyone,

I hope you are all enjoying the first tastes of your CSA. The full shares are packed in a 1/2 bushel black plastic bin and we are using an 8 quart sapphire blue bucket for the small share. Besides strawberries, there are a lot of good things to look forward to this week. Here is this week's list:

Week 2 Bin:

Mixed Greens
Deer Tongue Lettuce
Buttercrunch Lettuce
Bok Choy
Snow Peas or Sugar Snap Peas
Garlic Scape

Small Share:

Buttercrunch Lettuce
Mixed Greens
Bok Choy

Sautéed Baby Bok Choy

  SAM SIFTON            Time   15 minutes             Yield    Serves 4


2 tablespoons neutral cooking oil, like canola

2 garlic cloves, peeled and minced

1 ½-inch piece ginger root, peeled and minced 

¼ teaspoon red-pepper flakes, or to taste

4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed

1 tablespoon soy sauce

1 tablespoon chicken stock or water 

Toasted sesame oil for drizzling.


In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.Remove to a warmed platter and drizzle with sesame oil.

White Bean Garlic Scape Dip

  MELISSA CLARK  YIELD 1 1/2 cups  TIME 15 minutes

This velvety, fluffy dip, which uses the green curly garlic scapes you find at the farmer's market in spring, is the color of sugar snap peas. But the flavor is assertive and thrillingly garlicky.


⅓ cup sliced garlic scapes (3 to 4)1 tablespoon freshly squeezed lemon juice, more to taste½ teaspoon coarse sea salt, more to taste Ground black pepper to taste1 can (15 ounces) cannellini beans, rinsed and drained¼ cup extra virgin olive oil, more for drizzling 


In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Sunday, June 18, 2017

Week 1 Newsletter 2017

Welcome to the 2017 season of the Peak Season CSA!

The first bins of the season will be put together and delivered this week!  It has been nonstop with site prep, planting, weeding and more weeding.  It is a challenge to have everything ready to harvest when our growing conditions can be so full of surprises. 

In farming, each year is different.  At least that's how farmers like to talk about it.  When it's raining, we wish it were dry; when it's hot, we wish it would rain.  Farming is a lifestyle, it is a culture that balances the gifts of nature, hard work, faith, sometimes in a melodic unison,  and then other times in quarrel. 

Eating with the seasons, as well as eating locally, may be new to some of you. It can be a bit intimidating and overwhelming when you are just starting out with bins of fresh produce.
Hopefully, the weekly newsletter will provide you with information to make it easier and to inspire you to try some new things that will work for you and fit into your lifestyle.

There are a few truths I can say with certainty about each year with our CSA.  The year starts out green, with leafy vegetables such as lettuce, kale, and mixed greens.  It becomes colorful in July with an abundance of zucchini, cucumbers, tomatoes, onions, and more.  And by the fall the bounty is down right heavy - watermelons, winter squash, pears and apples. 

It is important to us that you get to know our farm and get to know us as your farmers. This is partly what the CSA connection is all about. Of course, the other part is about great locally grown fresh produce! If your our headed out our way for any reason, please give me a call and stop by to visit our farm.

We hope you enjoy this culinary adventure with us as we celebrate another season. Thanks for joining us. 

Here are the items to expect to find in the Week 1 bin:

Standard Share:

Butterhead Lettuce
White Turnips
Mixed Greens
Twin Maple Farm Syrup

Small Share:

Butterhead Lettuce

Here are a couple of recipe ideas for the items you will find in your bin this week.

Shaved Turnip Salad With Arugula and Prosciutto

MELISSA CLARK  YIELD 4 servings  TIME 10 minutes 

4 teaspoons red wine vinegar
¼ teaspoon fine sea salt
2 teaspoons honey
¼ cup extra virgin olive oil
4 small turnips, about 5 ounces, peeled
8 cups arugula, wild if possible
4 ounces thinly sliced prosciutto, torn into bite-size pieces

In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.
Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

Arugula & Strawberry Salad

From: EatingWell Magazine, April/May 2005
½ cup chopped walnuts
4 cups baby arugula, or torn arugula leaves
2 cups sliced strawberries, (about 10 ounces)
2 ounces Parmesan cheese, shaved and crumbled into small pieces ( ½ cup)

¼ teaspoon freshly ground pepper
⅛ teaspoon salt
2 tablespoons aged balsamic vinegar
1 tablespoon extra-virgin olive oil

Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes. Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.