Week 1 2013 CSA Newsletter

greenhouse 2012

 Welcome to your CSA!

We are delighted that you have joined us! We have a wonderful season planned for you, chock full of healthy and delicious food!

greenhouse 2012

Seedlings started in our greenhouse

Veggies for week 1:

  • Tender high tunnel grown spring mesclun mix
  • Fancy red leaf lettuce
  • Red bunching onions
  • Spinach
  • Korean Stir-fry cabbage
  • Arugula

All of our veggies are picked fresh for you the day of your delivery or the day before for morning deliveries.  We wash all produce before placing it in our coolers.  We suggest you give it one more rinse before you cook or eat the produce.  All of our products are certified organic and we do not use any chemicals, but we may have missed a few bits of soil.

Rainbow Chard in front of some of  our barns

Rainbow Chard in front of some of our barns

A few minutes spent putting your produce away properly will pay dividends in how long your produce will stay fresh throughout the week.  In general, all cut greens are best stored with a damp paper towel wrapped around the stem bottoms and then placed in a plastic bag.  Cut herbs are best either stored as above or in a little cup of water in your fridge.  Mesclun can be stored in the bag you receive it in, with the bag closed loosely to allow some breathing, but not opened completely to allow the tender greens to wilt.


“Our food should be our medicine, our medicine should be our food” – Socrates 400 B.C.

We believe socrates said it best.  We should view food as a priority.  We should eat for our health.  Our mission is to provide the highest quality, healthiest and best tasting food to you.


Spinach salad

Wash spinach and chop roughly. Chop one or two apples and add them to the spinach.  Place ½ cup walnuts under broiler and roast until golden brown. Sprinkle walnuts over spinach and apples. Serve with your favorite vinaigrettte dressing.

Arugula with Roasted Walnuts and Figs

Arugula is an herb but is eaten as a salad green.  You may wish to chop it and add it to your salad greens for a spicy addition.  It also makes sandwiches pop with flavor.  Below we have included our favorite way to eat arugula.

Wash and rough chop arugula, stems and all and toss with chopped dried figs and roasted walnuts.  Serve with your favorite vinaigrette dressing.

Also wonderful are dried cranberries, pears and pecans or raisins and almonds. Arugula has loads of vitamins A and K and is very high in iron.

Korean Stir-Fry Cabbage

Wash and rough chop cabbage.  Heat sesame oil in a large pot over medium heat.  Add peeled, minced fresh ginger, minced fresh garlic and a dash of hot crushed red pepper flakes if desired.  Stir to coat with oil.  Add chopped cabbage.  Stir and cook over low heat, covered for 5-10 min until wilted. Great as a side dish on its own or served over jasmine or sushi rice.

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