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WEEK 4 CSA

Hello all

I hope this email finds you enjoying your first week of summer. Before I update you on the farm, just a couple refreshers on the pickup process.

1) We harvest most of your produce the morning of your pickup and we harvest just what we need for your pick up day. The past few weeks members have been taking more than their share. Please note the signage and the amount specified.

2) We understand that life happens and you may not be able to make your pick up day. Please give us a heads up via email (littlerivernatives@gmail.com) or phone call (860-872-5202) a day or two prior.

Thank You


On the Farm

The turkeys are still reeking havoc on our cucumber patch. I've been playing nice but I may have to resort to military tactics. Just kidding. Maybe.

Our succession plantings are well underway. The initial planting of summer squash, cucumbers, and pickles are done via transplant. Every 2 weeks we seed more.

The summer crops are looking great and we will be harvesting fully in the next week or so.

The tomato house is a bit behind this year. The freeze we had in the middle of May did set them back as I was out of propane.

I fully expect that next week we will be into some different produce.



This Weeks Haul:

Carrots

Snap Peas

Celery

Lettuce

Kale

Swiss Chard

* Fingers crossed on Summer Squash


Storage tips for your haul:

1)Carrots and Snap Peas are best stored in a baggie or air tight container in refrigerator.

2)Kale, Lettuce and Swiss Chard are best stored in the crisper drawer of your refrigerator

3)Celery wrap tightly in foil and also keep in crisper drawer


THIS WEEKS RECIPE:



SPICY KALE & SWISS CHARD SAUTE


INGREDIENTS

  • 16 ounces kale thinly sliced including stems

  • 16 ounces Swiss chard thinly sliced, stems sliced separately

  • 1 bunch onions (green) 150 g

  • 3 cloves garlic peeled and minced

  • 1 jalapeño seeded and minced

  • 1 tablespoon coconut oil ghee

  • 1 tablespoon hot chili oil

  • 1 tablespoon dark toasted sesame oil

  • 1 tablespoon sunflower seeds raw, unsalted

  • 1 tablespoon pumpkin seeds raw

  • 1 tablespoon sesame seeds raw

INSTRUCTIONS

  • Wash the greens, shake dry, then roll up in a towel to help blot the moisture.

  • Wash and thinly slice the onions after removing the roots and tips.

  • Peel and mince the garlic.

  • Wash and thinly slice the jalapeño, if using. (Wear gloves.)

  • If using Swiss chard, stack the leaves, then cut off the stems using a deep V cut. Thinly slice the stems and set aside separately. Thinly slice the green leaves.

  • Thinly slice the kale crosswise.

  • Heat the ghee or coconut oil in the large frying pan or sauté pan over medium-high heat. Add the onions, garlic, and jalapeño (if using) and sauté until golden, about 5 minutes.

  • Add the chard stems and cook another 3-4 minutes. Add the rest of the greens and a lid to help them wilt. Once they have wilted a bit, add both kinds of sesame oil, stirring to coat.

  • Add the seeds and continue to sauté, with the lid off, until cooked through, about 20 minutes total.


NOTES If you do not like spicy food, skip the jalapeño and the hot sesame oil. You can use all Swiss chard or all kale for this recipe if you prefer.



Farm before your table:







From our family to yours....HAVE A FANTASTIC, FUN and SAFE 4th of JULY!!!!!!



-Jason, Family & Crew




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