Veggie CSA Newsletter #1

First Veggie CSA Pick-up this Thursday!

Full Shares

• Lettuce Mix (1/2#) $4.00
• Green Garlic (2) $2.00
• Bok Choy (1 bunch) $2.50
• Beet Greens (2 bags) $6.00
• Cilantro (1bunch) $1.50
• Onions (1 bunch) $1.75

Total $17.75

Half Shares

• Lettuce Mix (1/4#) $2.00
• Green Garlic (1) $1.00
• Bok Choy (1 bunch) $2.50
• Beet Greens (1 bag) $3.00
• Cilantro (1 bunch) $1.50
• Onions (1 bunch) $1.75
  

Total $11.75

Each week, I will list what both the half shares and full shares are getting in their boxes, along with their farmers market value. On average, the half shares will get $15 per week in produce, the full shares $25. However, in these first few weeks, that total will most likely be under that. We'll quickly make up for this by having above-average weeks with strawberries and all of summer's bounty.

As you'll see, its spring and Greens Season!!! Yum, yum. Enjoy them while they're here. Lots of lettuces, kale, turnips, beets, spinach, carrots and more are all growing well, and these rains followed by some warm days have really given them a nudge.

Strawberries are probably still a few weeks from being ready. We've snacked on a few early ripeners (3 total) and boy they're tasty. Since this is the first year I've ever grown strawberries (and I never worked on a farm who grew them) I have to learn when they're perfectly ripe for picking. The few we've tried were fabulous, but we could tell, a little longer on the plant would've resulted in a sweeter berry. I may have a few for next week, but theres lots of berries waiting for some consistent warmth to ripen. Soon, soon!!


Whats in your box?
As I mentioned earlier, lots of greens these first few weeks. 'Tis the season.

Green garlic is plain ol' garlic harvested immature. If left to grow, it would develop the head of cloves and we'd let them dry for storage. Green garlic hasn't formed cloves yet, and is, in my opinion, the best garlic. Mild but flavorful, this garlic isn't hot or sharp the way cloves can be. Just use the whole thing (white stalk and green leaves) in place of a clove or two. Chop it up like you would a leek, and add it to stir-frys, soups, raw on salads, etc. We have made a vinagrette with olive oil, balsamic vinegar and finely chopped green garlic to add to all the salads we've been eating.

Beets... I know everyone has a love/hate relationship with them - they either love them or hate them. I never had much interest in them until I started growing them myself. Now they're a staple in our spring diet. We always harvest them young, with the tender greens attached. If they are left in the field to mature, we never let them get to the size that requires peeling. The beet greens in your boxes this week are young, tender, and you'll see the tiny beet attached. Just eat the whole thing. Steam them and add butter and vinegar. Or use them anywhere you'd use chard or spinach, and prepare them just the same. Last night, we made braised beet greens where I added a little vinegar, veggie broth, garlic (green of course!) and olive oil. You could add some Italian sausage or prepare some broiled salmon and top with the beet greens.

We look forward to meeting you all this week! If anyone has any questions, please feel free to contact us.

See you Wednesday (Carrboro) or Thursday (RTI)!!!!!