Whole Farm CSA - Week of May 30th

Full share: 2 micros, scallions, broccolini, rhubarb, basil

Half share: micros, scallions, rhubarb, basil, raspberries

It’s June! It may not feel like it quite yet with the weather we’ve been having, but this week’s CSA box should knock any lingering doubts about the date or its corresponding seasonal produce right out of mind. Broccolini and scallions ready to be brushed with olive oil and served lightly charred on the grill and rhubarb patiently awaiting transformation into a compote or chutney are ready in your boxes, along with microgreens, basil, and raspberries for our small share CSA (full share next week!). Read on for farm updates (spoiler alert, more lambs!) and some rhubarb recipes that I personally, am very excited about.

The rainy weather led to some challenging planting conditions but with our crew continuing to grow (welcome animal manager Claire and farmhands Emma and Rowan and welcome back farmhand/trombone extraordinaire, Ransom!) we’re almost all caught up. We are finishing planting the heirloom tomatoes in greenhouse 5, we moved the greenhouse 4 mobile tunnel and we are planting cucumbers this week.

We’ll plant our first round of sunflowers this week (8 varieties!) — I can’t wait for those to come up. There’s nothing like hauling around a wheelbarrow full of sunflowers on a crisp-turned-toasty summer morning to make you remember how much you love your job. Next week we plant hot weather crops!

The sheep are out moving around on grass, heading to the orchard next. We’ll be butchering chickens starting bright and early tomorrow morning, so they’ll be ready for pickup next week! 

CSA storage tips and recipes:

Rhubarb: rhubarb can last up to a month kept in a plastic bag in the cooler! Once prepared, a chutney or compote will last for about two weeks.

Basil: basil does not want to be refrigerated. Keep it in a glass jar at room temperature on the kitchen counter and out of direct sunlight. 

Recipes:

  • When you pick up your CSA, stop into the market stand for a bag of flour from Conservation Grains! Their Old & Ancient variety is perfect for a rhubarb crisp, pie, or cake.

  • Try this rhubarb Chutney with sharp white cheddar on a grilled cheese or at room temp w cheese and crackers. For a meat option, serve with a roasted pork loin or for a vegetarian main, try it with curried lentils! I plan on making this tonight.

Chutney:

  • 1 tablespoon olive oil

  • 1/4 cup green onions

  • 1 teaspoon minced ginger

  • 2 tablespoons apple cider vinegar

  • 1/4 cup pitted and chopped Medjool dates

  • 2 cups cubed rhubarb

  • 1/4 teaspoon salt

  • 1/4 teaspoon cardamom

  • 2 cinnamon sticks

  • 2 tablespoons water

  • 1/8 teaspoon red chili flakes (optional)

  1. Heat olive oil, add onions and ginger. Add ACV after 2-3 minutes to unstick onions and stir.

  2. Add everything else and cook over medium low for 15-20 minutes, until the rhubarb and dates have broken down to your desired consistency.

  • Compote: I made a simple compote by chopping my rhubarb into bite sized pieces and simmering with a bit of water in a pan till broken down. Add sugar and a dash of vanilla extract to taste. So easy! But I’m also interested in the method from this recipe -- let me know how it goes if you try it!

We’re butchering chickens tomorrow so pick up your very fresh chicken this week. Thanks for reading and until next time!

Sasha

Jacy Rothschiller