This Week’s Share
|Bok Choi, Prize Choi||2 heads||1 head|
|Fennel (with tops)||2 each||1 each|
|Green Garlic||4 stems||2 stems|
|Lettuce, Red Butter||2 heads||1 head|
|Kale, Red Ursa||2 bunches||1 bunch|
|Radishes, Celesta||2 bunches||1 bunch|
- Bok Choi, Prize Choi: Prize Choi is an open pollinated (OP) variety breed by regional seed producers Uprising Seeds out of Bellingham, WA. It delivers mild and succulent snow white stems and large and lush green leaves. You may notice a rust color at the bottom of the head that can be easily cut off prior to using the stem and leaves. Take extra care in washing as soil tends to cozy up in the ridges and bases of the stems. This crop is great both fresh and cooked.
- Fennel: The young fennel this week comes with it’s fronds attached. Florence style fennel like this is cultivated for their bulbous and succulent root, although their greens are edible and delicious used as an herb, too. Fennel can be eaten either cooked or raw, and the entire bulb can be eaten when it is at this tender stage. It has a slightly sweet flavor similar to anise or licorice, but a bit milder and with a pleasant crunch like celery.
- Green Garlic: Enjoy both the green stems and leaves and partially formed bulbs of your spring garlic this week. The two varieties in the share this week (Basque Turban and Vekak Glazed) are specifically selected for harvest as green garlic, and are both produced by garlic grower Avram Drucker with Garlicana out of Tiller, OR.
- Kale, Red Ursa: The Red Ursa Kale in your share this week is bountiful and delicious, however you may notice some minor damage to leaves from the prolific and aggressive population of flea beetles we are experiencing on the farm this spring. The affected areas can be eaten, or cut off if you don’t want to use them.
Welcome to the 2014 CSA Season
We are excited to start our 28 week culinary journey together. This year we are again working with Katherine Deumling and her SE Portland based Cook With What You Have cooking school. Each Monday afternoon we will post CSA News, which will include a share photo, a list of the vegetables, and any farm notes for the week. This post will be followed on Tuesday morning by a CSA Recipe post from Katherine who will be providing you with weekly recipes, washing and storage tips and other cooking tips related to your share.
Washing Your Weekly Share
Please remember that all produce you receive in your shares is a raw product. Every vegetable should be washed before using.
Your CSA Share Container
Each week your share is delivered in a Reusable Plastic Container (RPC). You are welcome to take the container with you and return it empty the next week, or you can transfer the items into a container/bags you’ve brought and leave behind the container at your pick-up site. This season we are again working with IFCO, a company that manufactures and distributes RPCs. Each week we return the used containers to IFCO’s North Portland site, and pick-up clean and sanitized containers for packing CSA shares. Please make sure to collapse (fold down) and stack your container when you leave it at your site, and you can place the white plastic lids in the designated recycling container at your site. Alternately you can collect the white plastic lids at home and bring them to any location that accepts recyclable plastic films. If you bring your container home please be sure to return it to your pick-up site the following week. We are charged a fee for every container we do not bring back to IFCO.