Whole Farm 2023 CSA-Week of February 13th

Full: Chard, Baby Kale, Micros, Daikon radish, Squash, Dried Mint

Half: Chard, Micros, Daikon radish, Squash, Dried Mint

Hello!

This week two thoughts were on my mind as I harvested chard for the CSA box. The first, as I looked down at the vibrant, multi-colored rows of pink, orange and yellow stems, was the wonderful phenomenon that is plants that can be eaten in their near entirety. Both the chard stems and the leaves make it into my stir-fry in a satisfying mix of textures and color—I cook the stems first, with my other firm-bodied veggies and save the leaves for the final few minutes. This brought to mind other vegetables on the farm like radish and carrots that offer their leaves and roots for the eating. If you haven’t already, try a nibble of your Daikon radish leaves this week—or add them to a salad, stir-fry or soup.

You may even find that the taste reminds you of another farm staple: our spicy mix micro blend. The spicy mix is in fact a mix of brassica plants, including a number of radishes as well as broccoli, mustard, and arugula. It is the perfect base for a salad, which was the second thought on my mind while harvesting chard: how amazing is it in the midst of winter to eat a farm fresh salad with all the fixings? In addition to our spicy mix, we also have sun shoots (sunflower micros), pea shoots, and cilantro micros. We plant our micros twice a week and harvest twice a week creating a rotating operation that ensures we always have fresh micro greens throughout the year.

In other exciting news, Farm Camp early registration opens today, February 15th at 10 am!

Enjoy the snow and the veggies,

Sadie