Summer 2022 CSA - Week of June 20th

Full share: Lettuce mix, arugula, cucumber, broccolini (Thursday Full shares have a substitute of more cucumbers instead of broccolini), green garlic, micros, sorrel, lovage

Half share: Lettuce mix, broccolini, cucumbers, green garlic, micros, spinach

It’s a very green week! Sorrel and lovage are full share only, half share members will also receive spinach.

Hi farm friends and happy Summer Solstice!

Welcome to the second week of Summer CSA! We hope you enjoyed last week’s box and - if you have a farm pickup - your visit to the farm. It’s great to have the market stand bustling with pickups. If you don’t have a farm pickup, we hope you’re still able to make it over here this summer to explore and enjoy the farm. 

We’ve had a few more rainy days but the beautiful Thursday Friday weather last week was just what we needed to get the rest of our crops and flowers planted out in the fields. Sunflowers, strawberries, and a whole variety of winter squash went in on Friday and we’ll be planting our fall kale and chard later this week. The coming weeks will be full of irrigating, weeding, and harvesting. Today’s summer solstice marks the time when the days start getting shorter and the crops, recognizing the change, begin to mature. Soon everything will be big and tall and ready to enter your homes!

This week’s CSA brings our full share members sorrel and lovage, two perennial herbs that are among the first to come up in the spring.  Sorrel’s tangy, lemony flavor brightens up any dish it’s added to (think of it like a squeeze of lemon) and does really well added to marinades and dressings, yogurt and cream bases, soups, or in a salad. You can also add it to other cooked greens for a bit of added tartness. French sorrel soup is one of the most classic uses -- I’ll definitely be trying this soon. The ideas in this article also sound great, especially the warm potato salad and sorrel spinach pesto. Lovage on the other hand shares a similar flavor to celery and does really well chopped up and added to a chicken or tuna salad, as a salad garnish or in stocks and soups.

Gorgeous green garlic in the field! Ready to be made into pesto.

I hope you enjoyed your green garlic last week and found some creative uses for it! This week I’m recommending turning your bunch into a flavorful Green Garlic Pesto - its quick and easy and goes with everything (grilled cheese, grilled vegetables, grilled meats… and of course, pasta).

Enjoy the weather and until next week,

Sasha