CSA-Week of June 19th

This weeks veggies!

Full Share: Lettuce Heads, Bok Choi, Mustard Greens, Lacinato Kale, Mustard Greens, Kohlrabi, Cucumber, Green Garlic, Oregano

Whole Farm CSA—If you have a monthly meat share, it’s ready to pick up in the WFCSA meat freezer. And if you haven’t gotten your chicken for the month of June, don’t forget to grab it!

Half Share: Lettuce Heads, Bok Choi, Mustard Greens, Kohlrabi, Cucumber, Green Garlic

Flower Bouquets:

1: Red Dahlia, White Lupine, Baby’s Breath, White/Yellow Ranunculus, Sorrel, Queen Anne’s Lace, Canterbury Bell

2: Red Lupine, Pink Ranunculus, Orange Ranunculus, Pink/Yellow Dahlia, Baby’s Breath, Iris, Poppy/Anemone

Carly with this weeks bouquets!

Howdy Farm Folks!

We’re off to a great start this week! Our dahlias are in full bloom in the greenhouse and we’re excited to be including them in this weeks bouquets! Jordan is prepping some delicious goodies for our Solstice Dinner this Wednesday, and Farm Camp is starting next week! I’ll let Olivia update you on all the things our campers can look forward to.

Hey guys, Olivia here! I’m one of the Farm Camp instructors. Next week is our first week of Farm Camp and we are so excited to have young farmers join us at RCF. The theme for our first week is Garden Magic, where campers will learn all about how to work in their own garden. Campers will be able to participate in many different aspects of gardening from green house work, to making their own pickles with lots of planting and harvesting in between. While we will be in the garden for the majority of the week there will be plenty of time dedicated to exploring the natural environment at RCF with creek walks and nature scavenger hunts. The week will wrap up with a spectacular garden party! Parents are invited to have tea and cake in the children’s garden at the end of the session. We can not wait to see all of our campers and parents need week to kick off an amazing camp season!

Our farm cat Nala found a comfy spot!

You can expect some great produce in this weeks CSA. Full Shares—I’m excited to see Lacinato kale on the list. Kale is pretty versatile, you can sauté it, add it to a fritatta, or toss it in a smoothie! One of my favorite things to do with kale is a simple salad that makes a delicious addition to your dinner table. With a lemony dressing and crispy breadcrumbs, this salad has become a staple in my house!

Kale Salad:

1-2 bunches of Kale (any kind!)

1 lemon

Olive Oil

Butter

Bread Crumbs

Red Pepper Flakes (optional)

Parmesan or Pecorino Romano

-Finely chop the kale—the smaller the pieces, the better the dressing will infuse—and let rest

-Juice the lemon(s) and whisk together with a dash of olive oil and salt to emulsify

-Heat a pan with a knob of butter on low to medium heat. Add your breadcrumbs and turn frequently until golden brown

-Dress your kale and top with the crispy breadcrumbs, plenty of parmesan, and some red pepper flakes if you want a bit of spice!

Another treat in everyone’s box this week is Kohlrabi. I get a lot of questions about what to do with this funky looking veggie. While I love just slicing them up and snacking on them, I know that might not be for everyone, so here’s an idea!

Shaved Kohlrabi with Mint, Tahini, and Pistachios:

1 Kohlrabi

1 Bunch of Mint

Tahini

Olive Oil

Honey

Chives

Red Wine Vinegar

Pistachios

-Mix tahini, honey, 2 Tbsp. oil, and 1 Tbsp. lemon juice in a small bowl to combine; season with salt

-Toss mint, chives, pistachios, and remaining 2 Tbsp. oil in a large bowl; season with salt. Add kohlrabies, vinegar, lemon zest, and remaining 1 Tbsp. lemon juice; toss to combine. Taste and season with more salt if needed

-Spread tahini mixture over plates; top with kohlrabi salad

Summer is here! The days are heating up, our flowers are blooming, and our strawberries are on track for a great U-Pick season. We have lots of fresh veggies, flowers, and eggs in our farmstand today, don’t forget to check them out when you pick up your produce!

Signing off for now,

Emma