What’s in the box this week?
Standard Shares include
- Curly Red Kale – Curly kales and deteriorate more quickly than green cabbages, and will keep for only a few days before turning yellow. Store, loosely wrapped in plastic, in the fridge or larder.
- Rainbow Chard – Sometimes called ‘Swiss Chard’, this vegetable was so dubbed because of a Swiss botanist who described yellow chard back in the 16th century. However, wild chard probably originated and can still be found in the Mediterranean region, as well as in southwest Asia and the Middle East.
- Red Beets – Gross but true: For most people, beets tend to turn bodily waste products bright pink or red – this is because the betacyanin pigments they contain are not easily metabolized. This one item comes from our friends at Riverdog Farms this week.
- Catalogna Emerald Chicory – Also known as Italian Dandelion, chicory greens have long, broad, dandelion-like leaves with an asparagus-like flavor. A rapid grower, its leaves and tender spring stalks can be used for early greens. Braise them a bit in olive oil with sliced garlic, then dress with some sherry or red wine vinegar, honey, raisins, toasted almonds, and salt and pepper to taste.
- Spring Onion – Its green stems are hollow and can be more pungent, bitter, and consistently drier than the roots.
- Green Garlic – People believe all garlic cultivars are derived from ten specific varieties of garlic that evolved in the Caucasus Mountains between the Black and Caspian Seas. Garlic has been altered over time by natural and intentional selection, and ever changing growing conditions (soil fertility, altitude, length and severity of winter, etc.). As trade routes evolved and extended, garlic became naturalized in an increasing number of climates.
- Parsley – Ooh, make some delicious spring pesto in this week’s recipe!
- Oregano – Leaves should be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Don’t forget – you can always add extra items to your order at our Online Market.
Red Butterhead Lettuce, Green Romaine Lettuce, Rainbow Chard, Red Curly Kale, Kohlrabi, Spring Onion, Sage, Parsley
The fields are looking magnificent. It’s shaping up to be an exciting spring at Say Hay for our CSA members. Spring favorites on the way: strawberries, peas, dill, fennel, and several varieties of head lettuces.
Our whole team worked last Saturday for a record transplanting day. We plugged 20k pepper and eggplants. This week and last have showered us with perfect growing weather: low 80s during the day and mid-50’s at night. The plants are loving it. Quite the nice break from a winter of disastrous weather.
Pics of the week
The transplanting crew and growing crops.
Spaghetti with Wilted Greens and Walnut-Parsley Pesto(Serves 6)
A great way to enjoy a delicious Say Hay pairing… our farm fresh eggs plus some of the spring greens from your box. Thank you to Health Magazine for the suggestion!
- 1 (1-lb) box whole-wheat spaghetti
- 1 bunch chard, chopped
- 1 c packed flat-leaf parsley
- 1/2 c packed kale
- 1/4 c walnuts, toasted
- ½ stalk green garlic, chopped
- 2 tbs plus 2 tsp olive oil
- 1 tsp finely grated lemon zest
- 1/2 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 6 Say Hay eggs
Bring a large pot of water to a boil over high heat. Cook pasta according to package directions; reserve 1/4 cup of pasta cooking water. Add chard after 5 minutes of cooking and drain; return pasta and greens to pot.
While pasta is cooking, combine parsley, kale, walnuts, garlic, 2 tablespoons oil, lemon zest, 1 tablespoon water, and 1/4 teaspoon each salt and pepper in a food processor; pulse until chunky.
In a large nonstick skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Working in batches, crack eggs into skillet. Cook until the whites are completely firm but the yolks are still soft (about 2 minutes). Season eggs with remaining 1/4 teaspoon each salt and pepper.
Toss reserved pasta mixture with pesto and enough reserved cooking water to make a thin sauce. Divide pasta among 6 shallow bowls and top each with a fried egg.