CSA June 3, 2015

Notes from the Farm

We kick off our CSA today with early season crops.  The cool, and now moist, late spring has provided us with the perfect weather to keep greens from bolting (going to seed) and the radishes from getting too hot.  I am on the blog today, but Renee will be taking over soon which means it will contain photos and links and all that fancy stuff.

This is the section where we will give you any pertinent information so please glance here just to make sure we haven’t joined the circus.

This Week’s CSA

Cilantro:  Cilantro is the fresh leaves of the coriander plant. Native to southern Europe and the Mediterranean region, this herb quickly made its way around the world for both its culinary and medicinal benefits.  Cilantro is like politics, people have strong opinions about this herb.  Some love it and would like it to stay in office for another term and others find it highly distasteful, likening it to soap, although I have yet to hear someone call a politician “soapy.”  According to Wikipedia it’s due to genetic variance.  The cilantro, not the politics.

Spinach:  It’s true that spinach does make you stronger, it is rich in vitamin A, vitamin C, Vitamin K, magnesium, manganese, folate and iron, according to Wikipedia.  Plus it tastes good.

Radishes: If the greens look good, they can used as a cooking green that makes a nice addition to stir fries.  Radishes store best if the tops are removed. Store radish greens and radishes separately in plastic bags in the refrigerator.  I have never eaten Spinach greens, but apparently my friend Katie has since she wrote up that bit a few years back.

Salad mix:  A blend of lettuces, very tender this time of year.

Red Russian Kale:  Kale is a tricky one, some of you love it and cannot get enough, and for others it is like a trip to the dentist ( we really shouldn’t complain about this, I mean people used to get their dentistry  from the local barber).  So if you love it, great.  If you do not, find someone who does or throw it over the fence to our pigs, no offence taken.   High in beta carotene, vitamin K and vitamin C.  Great in a stir fry, lightly steamed or even eaten raw in salads.  This first harvest is very tender kale.



Cilantro Mango Salsa

I learned of this yummy sauce from Ernie of Lifeline Dairy.  I am not sure where he got the recipe so I cannot give credit where it is due.

1 mango

1 cup cilantro

2 tsp lemon juice

1/2 tsp olive oil

1/4 tsp salt

Put it all in a blender or food processor and hit the switch.  Tangy, lemony deliciousness.