Whole Farm CSA- Week of April 19th, 2023

Full Share: Big Bag of Spinach, Chard, Broccolini, Scallions, Parsley, Micros or Shoots

Half Share: Spinach, Chard, Bacchus Radish, Scallions, Micros or Shoots

Greetings from the still snowy farm!

We are moving along steady at the Farm these days. Trying not to get too stressed out as we bypass the traditional first planting day of April 15th. I am reminding myself that a lot of the things we usually plant out this time of the year don’t really take off and grow very fast, it is more a function of spreading out the work of transplanting. So we are focusing on getting the greenhouses really dialed in so that we can hit the ground running outside when the time is right!

This weeks box contains a Large 3# bag of spinach (2# for half shares)! It is really delicious, sweet, thick, winter spinach! It is a bit bigger quantity that normal due to the unusual end of winter weather. Usually we can pick smaller amounts every week and let it regrow. This year it has just been sitting there, not growing, and then in the last little bit of hot weather it all took off! It is also time to be done with all the Winter Spinach and move on to Spring Crops in the Hoophouses. So I hope you enjoy it. A few thing that come to mind for me when I have this much Spinach are Saag Paneer like this one: https://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer1-1927603 or this Japanese Style Spinach Salad (Gomae) that I am including from Salad Freak, by Jess Damuck. I used to always sauté it down to freeze it when I was too busy to use it right away, but lately I just throw the whole bag in the freezer without cooking. I found that I can pull out smaller amounts and it still sautés nicely, can be broken into pieces in soups and added to smoothies more easily.

And Yes, I know the Chard is getting a little redundant, but it’s time is also coming to an end soon, so freeze it up and know that soon you will be saying “Broccolini AGAIN”. Just kidding, does anyone ever say that? I can’t get enough of our Broccolini! This is the first harvest today and we will have enough for everyone next week!

Thank you, Jacy