The first 2010 CSA Share
Tuesday, June 8, 2010 at 6:29PM 
Here's a picture of the first share of the CSA... which isn't supposed to start until the end of June. BUT - this Spring has been unusually warm and dry (until this week - now it's cold and wet!) The unexpected temps have forced some of the cooler loving plants to sit and stare into space while others have grown like weeds (but for some reason the weeds always win!) If you are in the CSA - you NEED to visit the CSA Member page too - here.
Anyhow - what's in this weeks share? (which is basically a full sized share for the season ahead)
Upper left: That's called corn salad or mache. It's a sweet-ish, early season super tender green. Great as a snack or added to a salad. Try some fresh by itself and see what you think - tell us on Facebook! Ohh - don't eat the still attached dirt and roots - Rinse it first.
Upper right: Those long alien finger things - garlic scapes. What's a scape you ask? Well - most folks only enjoy the bulb of garlic that grows under the soil but the stiff neck varieties (come to the farm - I'll explain what that means) they produce these long tops that ultimately have flowers (see the wider part on it). These "sap" the plant of energy that could be going into making the bulbs bigger... see - reproduction IS distracting! Think of these as super tasty giant chives - only way better!
Those red things - radishes. But take note - you have two kinds and two parts to eat. You can enjoy the fleshy root in a bunch of ways (I like them just cut with salt on them)... but you can also enjoy some of the younger leaves too. Add them to salads or sauté them in a little olive oil or butter for a great green treat. they have a little spice like the root does.
In the photo you will notice (and in your share too) there are two sizes and shapes. The short round "traditional" radish is the variety Champion. The long one with the pink / purple color and white tip - that's a French Breakfast. Can you taste a difference?
Let us know!
The giant leafy thing - lettuce... The variety is Grand Rapids. It screams MAKE ME INTO A SALAD... but you can do what every you want with it, it's only lettuce!
Last but not least is a small black plastic pot - complete with your very own play at home version... a little bit of parsley. Now, sure, we will be providing some parsley in the weeks ahead... but there's something extra special about being able to cut some fresh and add it to dinner. All you have to do is dig a small hole where there's lots of sun, add a little watter to the hole, free the plant and it's soil form the pot, plop it in the hole - and in a couple of weeks you can start harvesting your own parsley! Heck - you can even plant this in a pot on you deck (bigger than this one) and it will be more than happy to grow green for you all summer long.
There is a recipe to go with this weeks share if you want to try your hand at a simple stir fry - here.
Ohh - and I already mentioned it but CSA Members - you need to visit the Member Page too!
Reader Comments (2)
Seriously beautiful head of lettuce! And wow, your French breakfast radishes got big! Do you find they're hotter and/or woodier when that big?
Thanks! I think the French are more mild when young and stronger when older. No issues though with woodiness in any of them.