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:

Strawberries
Rhubarb
Radishes
Butterhead Lettuce
White Turnips
Arugula
Mixed Greens
Twin Maple Farm Syrup

Small Share:

Butterhead Lettuce
Strawberries
Rhubarb
Arugula
Radishes

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 


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

PREPARATION
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.