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Week 2


Hi everyone,

It's Week 2 of the CSA, and we've got some lovely greens for you this week. Spring and Early Summer veggies in Central New York mostly consist of leafy greens. It'll be a while yet before the tomatoes, cucumbers, summer squash and eggplant roll in, but until then, the season offers us some vitamin-packed vegetables to bring us back from a long, gray winter. So eat up!

Things are progressing well at the farm. We got the peppers planted, mulched them with leaves and built their hoop houses. Peppers love heat, so we build them a mini greenhouse to raise the temperature around them. So if you have ever driven by the farm and wondered what all those white tunnel things are, they are hoop houses! We build them for the cauliflower and broccoli too- not because they love heat, but to attempt to keep their many insect pests away.

hoop house peppers
hoop houses

Here's what's in your bags:

Salad Mix



Beet Greens

Baby Carrots

new carrots


Salad and Spinach are pretty self-explanatory, but Arugula and Beet Greens are a tad less common.

Arugula is a spicy little green that is often found in Italian dishes. You can put it on pizza, sauté it and put it on pasta, or even make it into a pesto.

Beet Greens are an old-fashioned green. They have a deep purple color, and are a good source of iron. I think simplicity is often the best approach to them- an easy sauté is my favorite. And it works for most types of greens (just don't sauté your salad...)

Here are some more specific recipes:

Here's a new recipe I found on the NY Times website. It's simple and you can substitute many types of greens for the Beet Greens.

This simple classic (which can be made with any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.


1 pound beet greens (2 large or 3 small bunches)


1 to 2 tablespoons extra virgin olive oil, to taste

2 garlic cloves, minced

1/4 teaspoon dried red pepper flakes (optional)

Freshly ground pepper


  1. Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.

  2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.

Note: Some people enjoy a few drops of lemon juice with their cooked greens, so you might want to pass a plate of lemon wedges.

Advance preparation: The blanched greens will keep in the refrigerator for about 3 days.

Yield: Serves 2 to 4

A simple Arugula salad from Wegmans- it makes a great side dish to any meal!

I think this would just be the star of the show at any cook-out!

I found this recipe in one of my many Moosewood Cookbooks.

Well, summer is quickly approaching, and the warmer weather is finally setting in. I hope you all have fun plans to enjoy the season and soak up the sunshine!

All the best,

Sarah VanNorstrand

for Lucky Moon Farm

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