Week 2 - Summer has arrived!

The recent warm weather has reminded us that it is now officially summer. While sun and heat are great for the beach, the lack of rain combined with our very sandy soils mean that we've had to begin irrigating our fields. Melissa spent most of Saturday setting up our pump and hooking up drip irrigation lines to our newly laid-out irrigation header. Thanks to her efforts our more recent transplants have a little more life to them! We've also been thinking ahead to next season. This past week, Lise has been occupied with plowing more land in order to work on some perennial weed issues and plant some cover crops so that we can build up soil organic matter for next season.

In addition to the more routine farming tasks of planting weeding and harvesting, this week's projects will likely include expanding our drip irrigation to one of our pick-your-own fields, disking our recently plowed field to break up debris, trellising tomato plants and picking Colorado potato beetles off of our beautiful potato plants. We also have an important seeding project to tackle this week: our fall carrots! It's hard to believe, especially since we're just beginning to harvest our spring-seeded carrots, but it's a good reminder that you can never rest on your laurels (or in this case, our carrot tops!).

This week in the CSA bag:
  • Carrots - These are the first of the season and they're extra sweet.
  • Fennel - If you love the strong licorice flavor of fennel, shred it raw on top of your salad. For the more hesitant fennel consumers, try roasting it. Don't forget that you can use the fronds chopped up on top of salads!
  • Scallions - Use both the white and green parts raw as garnish on potato salad, soup or burritos, or cook them up in your stir fry.
  • Curly kale - See the recipe below for a great way to make a raw "massaged" kale salad!
  • Red Komatsuna - This looks like a purple version of baby bok choi and is a good substitute for spinach when cooked (spinach is done for the spring, but we'll have more again in the fall!)
  • Lettuce
  • Salanova salad mix
  • Arugula
  • Red Russian kale
  • Baby bok choi
  • Bok choi
  • Radishes or Hakurei turnips

CSA Pick-your-own crops:
  • Basil 
  • Sugar snap peas
  • Snow peas
  • Cilantro
  • Dill
  • Parsley

In the store:
Most of the crops listed above for the CSA will also be available in the store (exceptions include fennel, arugula and turnips for this week). In addition, there will be a limited amount of broccoli available in the store.

Kale Salad with Oranges, Currants and Feta
from Boston Globe Magazine January 13, 2013

  • 2 large oranges
  • 1 large bunch kale (about 1 pound), stems removed and leaves washed, spun dry, and torn into bite-size pieces
  • 1½ tablespoons white wine vinegar
  • 1 garlic clove, minced
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup crumbled feta
  • 1½ tablespoons milk, or more if necessary
  • Salt and black pepper
  • ¼ cup extra-virgin olive oil
  • ½ cup currants

Finely grate 2 teaspoons zest from 1 of the oranges and set aside. Cut the peel and pith off the oranges and, working over a strainer set in a bowl, cut the segments free of the membranes and reserve; discard the membranes. Place the kale in a large salad bowl and set aside.

In a blender or food processor, process the orange zest, vinegar, garlic, red pepper flakes, ⅓cup feta, milk, ¼ teaspoon salt, and ½ teaspoon black pepper to a smooth puree. With the motor running, very slowly add the oil and process briefly until dressing is thick and emulsified; you should have about 2/3 cup. (If the dressing seems too thick to coat the kale leaves, add more milk about 1½ teaspoons at a time to adjust consistency.)

Add the dressing to the kale and, with your hands, mix the salad thoroughly until all the kale is coated. Rest the salad to allow the kale to soften slightly, about 30 minutes.

Add the currants, most of the remaining feta, and most of the orange segments to the kale and toss to combine. Taste and adjust the seasoning with salt and black pepper, if necessary. Sprinkle with the remaining feta and orange segments and serve.

Chickpea, Fennel, and Citrus Salad
Bon Appétit | March 2013

1 grapefruit
1 lemon
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 15-ounce can chickpeas (rinsed, coarsely chopped)
1 thinly sliced fennel bulb and stalks
A handful of fennel fronds


Cut peel and pith from 1 grapefruit and 1 lemon; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Toss in citrus, one 15-ounce can chickpeas (rinsed, coarsely chopped), 1 thinly sliced fennel bulb and stalks, and a handful of fennel fronds.