Archive for June, 2012

CSA Share for 2012 Week Three

I took this picture of our farm’s cherry tomato plants in case anyone missed getting a good look at them.  There are RED ones in there, and it’s not even July yet.  How about that?!  Even though they’re not ready for us to pick, it won’t be long now.

In our share this week:

  • swiss chard
  • collards
  • lettuce
  • beets
  • cabbage

I think the focus should be on the cabbage this week, since they are REALLY large.  I’m going to try as many coleslaw recipes as I can, starting with Mom’s Coleslaw, No-Mayo Coleslaw, and Haitian Coleslaw.  Also, I’m going to try our green cabbage instead of the napa cabbage in this chop suey recipe from Ellie Krieger that I’ve made many times (another substitution I usually make is chow mein noodles in place of the wonton skins).  Whatever you do, just make sure to eat all your cabbage, since it’s high in Vitamin C, can help prevent/reduce inflammation, and has a chemical that can block the growth of cancer cells and boost DNA repair in cells.

If you have kids or just want some brain exercise, try this classic Wolf, Goat, and Cabbage game.  Also, while looking for cabbage trivia online, I came across this website of Kindergarten teacher Cherie Stihler who lives in Fairbanks, Alaska.  One of the first books she wrote was The Giant Cabbage – An Alaska Folktale, and her website is filled with cabbage-y fun, such as puzzles, recipes, and trivia.  Check it out!


CSA Share for 2012 Week Two

I haven’t picked up my share yet for the week due to a crazy end-of-school schedule, but wanted to post for you today so you could get started with some ideas for this week’s veggies.  In our share this week:

  • arugula
  • mizuna
  • spinach
  • baby bok choy
  • Toscano kale
  • lettuce
  • kohlrabi
  • broccoli
  • lots of garlic scapes

As was said in this week’s newsletter, all the greens can get a bit overwhelming, but they are so tasty and good for you that it’s worth the effort to learn how to master a few easy recipes.  Here’s one quick and delicious recipe that I cooked up last night:  Soy-Sesame Kale over at  It’s even simpler if you dice up your farm garlic scapes instead of using garlic cloves.  Another thought is to combine all liquids/oils (making several batches worth) and store in a jar in the fridge;  then just shake and pour for the next time.  Also, I omitted the ginger and mirin and it was still super good.  Next time I’ll try adding honey.  Even though this is a “kale” recipe, it of course would be just as good if you substituted any of our other greens (bok choy, arugula, spinach).  As a finishing touch, try sprinkling sesame seeds or peanuts over the top.  Mmmmm…

But, let’s get back to kale.  After reading about it over at wikipedia, you will be even more motivated to remember it in your veggie drawer.  It’s nutritional value is truly amazing, and after learning about what its indole-3-carbinol can do for me…well, I’m SOLD!  😉

CSA Share for 2012 Week One

It’s our first veggie pickup for the 2012 season, and what a pickup it is!  I’ve never seen so many veggies for Week One.  Also, our farmer showed me the cherry tomato plants that have so many green tomatoes growing…already!  In our share this week:

  • red Russian kale
  • spinach
  • lettuce
  • mizuna
  • radishes
  • garlic scapes
  • eggs

Now that is a nice assortment of greens.  There are all sorts of recipes for these greens, ranging from simple to complicated, but the best way to enjoy them this early in the year is to just make a salad.  That’s it.  After a whole winter of no fresh farm greens, just…make…a salad.  Try this nice, light salad dressing recipe; search sites such as allrecipes, epicurious, or tastespotting; or, as advised by our farmer, check out some dressing recipes from one of our farm’s vintage 2010 newsletters (these newsletters only get better with age :-)).

(Image courtesy of