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Week 1

Hi everyone,

Welcome to the Lucky Moon Farm CSA! We're so glad to have you join us for another year of adventures in farming. Whether you are a returning customer, or this is your first time as a member of our CSA, thank you for partnering with us this season! We had a late start to spring, but since the cold weather finally broke, we've been racing to get everything in the ground as quickly as possible. So far, things are looking good! The peas are coming on as nice as I've ever seen them, the tomatoes are settled into the greenhouse, and the winter squash is planted and safely under it's giant row cover (a huge protective sheet that allows light and water through, but keeps bugs and chilly temperatures out).

If you're an old hand, you know how our bag system works, but if you're new, we ask that you provide 2 labeled bags (reusable fabric grocery bags work well). Each week we'll fill one with veggies, and exchange it for an empty bag that you can bring when you pick up your produce. If you have your vegetables delivered, please leave an empty bag out for us on the delivery day.

In general, the vegetables are cleaned before we distribute them, but it's always a good idea to give things an extra rinse before eating them. Because Lucky Moon does use solely organic practices, you will occasionally see some nibbles from insects or a stray baby weed in your salad mix. We work very hard to keep those instances to a minimum, but if you do see a blade of grass in your arugula or a bite mark from a caterpillar, just know that it's a little proof of the natural way in which your vegetables were grown.

Also, the veggies you receive aren't like the produce in the store. They are far tastier! But they are also more fragile. We recommend you get your bags home and the produce in your fridge as soon as possible. The bags of greens (salad, spinach, kale, etc) will do even better if you can put a folded paper towel in with them to absorb extra moisture.

If you aren't familiar with a veggie you receive or don't know how to use it, take a look at some of our past blog posts, and for extra recipe ideas, check out our website with it's online Recipe Book! It's a searchable collection of some of the recipes we've tried over the years. And I'm always interested in your recipes and cooking methods, so feel free to email me with any suggestions.

Ok, on to the veggies!


This week's bag:

Salad Mix

Asian Greens


Assorted Potatoes


A fairly standard early summer fare. The rhubarb can be cooked into any number of tasty desserts and the asian greens can add a little kick to a salad or are great when just wilted as a side to a meat dish or with a stir-fry. Just remember that less cooking is often better with greens, especially baby ones, like you're getting this week. The potatoes and onions are storage ones from last fall, and they are still quite good! But they won't have much shelf life, so I recommend using them quickly. If you won't be cooking them in the next few days, they will do best in the refrigerator. If you find a green center to an onion, don't be alarmed. It's just next year's shoot preparing to spring forth- but it's fine to eat or discard, as you choose.

Ok, here are some recipes.

1) Ethel's Rhubarb Pie

A recipe from my Grandmother's cookbook.

2) Authentic German Potato Salad

I found this on Allrecipes, and it looks like a nice standard version of a vinegar-based potato salad. Tasty and simple!

3) Old Fashioned Potato Salad

Another online recipe, but it seems to be straight-forward. This is one with mayonnaise.

4) Rhubarb Cake

I'm not sure where I found this recipe, but I like it. It makes a nice coffee cake.

1/2 cup sugar

1/2 cup shortening

1/2 cup nuts (optional)

1 tsp melted butter

1 tsp cinnamon

1 1/2 cups brown sugar

1 egg

1 cup sour cream (though I've used yogurt as well, and it works fine)

1 1/2 cups chopped rhubarb

2 cups flour

1 tsp baking soda

1) Mix white sugar, butter and cinnamon and set aside for topping

2) Cream brown sugar, shortening and the egg together

3) Add the sour cream to the egg and sugar mixture

4) Combine the flour and baking soda, and then add to the wet ingredients.

5) Add rhubarb, and pour into a greased casserole dish (pyrex or similar)

6) Top with cinnamon sugar mixture

7) Bake a 350 degrees for 45-50 minutes

Well, we're off to the races! If you have any questions or concerns, please feel free to email me. Thanks!

All the best,

Sarah VanNorstrand

for Lucky Moon Farm

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