Whole Farm 2023 CSA - Week of March 27th

Full: Little gem lettuce, Chard, French Breakfast Radish, Hakurei Turnips, Micros, Dill, assorted alliums

Half: Little gem lettuce, Chard, Hakurei Turnips, Micros, assorted alliums

Hello everyone!

This week the old wives tale held true and the recent Spring snowstorm welcomed the arrival of our first lambs. Pictured below are the healthy twin boys with their mama.

On the veggie side of things, the boxes this week contain the last of the little gem lettuce heads (though there is plenty more salad fixings in store). For our full share members, the last of the lettuce may be enjoyed with the French Breakfast radish. These radishes left me craving a proper breakfast table with soft-boiled eggs and toast.

You are also receiving the last of the year’s alliums—that is bulbs in the onion family. You will have a choice between pink shallots, grey shallots and cipollini onions. Shallots differ from what we traditionally think of as onions because they grow in clusters like garlic. Sometimes called a “true” shallot due to the ability to only be propagated by bulb, the grey shallots are sought out by chefs for their rich, creamy flavor that will enrich any dish. Pink shallots have the taste of your average red onion without the spicy kick or sometimes overwhelming “oniony” flavor—it’s a mild and sweet onion that is perfect fresh or cooked. Cipollini onions have more sugar than traditional onions which makes them perfect for roasting or caramelizing. A favorite of mine is a simple flatbread pizza dough with caramelized onions, Kalamata olives and some feta cheese. You can always spruce it up with any left over farm greens such as mustard greens, chard, kale or spinach too!

Lastly I will leave you with a fun image from last week’s egg wash day:

Which would you rather lay?

Til’ next week,

Sadie