2020 CSA Week 4
We've reached the solstice, and the days are long and warm. Everything is growing well and soaking up the extra hours of light. We finally got a little rain, which we desperately needed, but before that came, Sue and Claude spent a few days getting drip line irrigation set up on almost all the crops. With limited rain in the forecast, it's good insurance Normally we don't need to water crops like peas, summer squash or carrots, but with how dry it's been, it was necessary. Fortunately, Lucky Moon Farm has a truly incredible well that is able to keep up handily with demand, even in a drought situation. The peas are getting closer, the summer squash is setting fruit, and the tomatoes are flowering. Here's to summer!
Because of the lack of rain, the offering is a little limited this week, but we'll be in to the summer veggies soon, so hang tight!
In Your Bag:
Arugula (Large Shares only)
Romaine (Large Shares only)
Here are some recipe ideas to try:
A very simple and delicious way to cook up those carrots!
This is an easy quick-bread for snacking or as a coffee companion. I love to toast a slice in a skillet with just a little butter.
Salad dressing is very easy to make at home, and it can provide some variety as your work your way through those bags of lettuce. This link connects you to some options, but here is my favorite go-to dressing:
Olive Oil, Apple Cider Vinegar, Maple Syrup
I usually start with a little oil, add a dash of vinegar (in something like a 3:1 ratio of Oil:Vinegar) and then add Maple Syrup until I like the sweetness. It likes to separate, so I keep a fork handy to stir it up right before pouring over my salad.
During the busy summer months when the list of jobs to do outside stretches longer than ever, and dinner doesn't happen until well after dark, this is one of my favorite perfect dinners. It's super quick, healthy and very satisfying.
1) Saute onion or shallots in a skillet with a little butter and olive oil. Add some garlic if you like and cook until onion/garlic has softened
2) Boil water for pasta (add a little salt to the water to improve cooking and flavor)
3) Add a can of white or cannellini beans (bonus points if you soaked and cooked your own) to the skillet with the onion and saute until warm
4) Add roughly chopped kale and saute until wilted
5) Plate pasta, top with kale/bean mixture, drizzle the whole thing with a little olive oil, some salt and pepper, and some hard cheese shavings, like asiago or parmesan. Voila!
Have a great week! Sarah VanNorstrand
for Lucky Moon Farm