April 16 Whole Farm CSA

Whole Share: Red radish, hakurai turnip, lettuce, mixed greens, micro greens, spinach and dill

Half Share: Red radish, hakurai turnip, lettuce, mixed greens, and micro greens.

Happy Easter! This week you get a second dozen/half dozen eggs — extra dozen are in the left side of the fridge.

Monthly meat packs and chickens are ready for pickup and are available in the chest freezer.

Be careful as you park today in the driveway. We are doing our best to mark off muddy spots, but unfortunately things keep changing so do your best to avoid places that look wet or rutted.

The warm weather has us all dreaming of the summer ahead! Our days here are filled with seeding in the greenhouses and transplanting seedlings into larger flats. Before long we will be able to plant some of our more cold resistant crops outside! One of the beauties of spring is the feeling of anticipation for what is to come whether that is lettuce, anemones, basil, tomatoes, swims in the creek, or dinners in the back yard. There is also beauty in flexibility as we anticipate another snow storm and 18 degrees overnight later this week.

In your boxes this week you will find radishes and hakurai turnips. Radishes and turnips are delicious fresh or brined into pickles. Here is a very simple and quick pickle recipe that Kara used last week:

Bring 1 part water 1 part vinegar to a boil. Poor liquid into jars (slowly as to not crack the jar) and let cool. Chop or grate radishes and turnips to your preferred size, put veggies plus 1 Tbs salt to each jar. Add herbs or spices of choice (garlic, fennel, onion, mustard seeds, celery seeds) and let sit in the fridge for at least one day. Serve on top of tacos, salads, sandwiches or soups.

A frittata is a great way to make extra eggs into a yummy brunch or dinner. Check out this Love and Lemons recipe for ideas https://www.loveandlemons.com/frittata-recipe/.

Cheers!

Lily