February 2, 2010
IN YOUR BASKET THIS WEEK
Various Winter Squash
Firecracker or Black Seeded Simpson Lettuce
Scarlet Nantes Carrots
NOTES FROM THE FIELD
Despite the rain, we worked a bit on the greenhouse frame, although we need to weld back together one pole. We are also making little cold frames so we can get more spring veggie starts going. Cold frames are basically like cloches or mini greenhouses. Right now, the greenhouse at Adam’s dad’s house is completely full of spring seedling trays, most of them on heated mats. We have all kinds of brassicas, Asian greens, and chard started.
We have pulled out the broccoli that flowered way too early and are transplanting chicory in its place. Many crops, like the cabbage and kale, are also starting to flower earlier than they did last year. This may be because of the warm weather we had late fall. The peas and fava beans have started to flower for what seems like the third time since we planted them in the fall. Hopefully, the cold will not burn the buds again. More Brussels sprouts will be ready next week. Pray for a period of dry weather so we can seed and transplant more crops and maybe get some cultivation in!
FYI, next week we will be sending around short surveys. While we try to make ourselves available to the membership, the survey is a nice venue to formally receive membership feedback.
Lastly, we are planning out our spring, and we are raising CSA meat chickens again! We order our first batch of chicks soon, so if you’re interested, contact us.
Adam & Paula
Three C Salad
(from Cathy and Janie)
¼ head of cabbage
handful of currants or flame raisins
Annie’s Shiitake & Sesame Vinaigrette
(see homemade alternative below)
Caraway seeds (optional)
1. Grate carrot into a large bowl
2. Chop off about ¼ of a head of cabbage and slice into thin strips. Add to carrot.
3. Throw in a handful of currants or flame raisins.
4. Dress with Annie’s Shiitake & Sesame Vinaigrette. Toss all of the above.
5. Throw in a couple pinches of caraway seeds if desired. Top with broken walnut pieces.
Whisk together in a bowl:
3 tablespoons Thai fish sauce
3 tablespoons rice wine vinegar
½ teaspoon chili flakes
1 tablespoon mint (chopped)
1 tablespoon basil (chopped)
1 ½ tablespoon sugar
Salt and pepper
** Please email (email@example.com) any recipes you might like to share with the rest of the CSA membership. If its ingredients match the week’s harvest, we will include it in the newsletter. Thank you!! **