What’s in the box this week?
Standard Shares include
Carrots - From our friends at Riverdog Farm. A splash of balsamic vinegar or a drizzle of reduced balsamic vinegar helps to balance carrots' sweetness. Toss carrots in balsamic vinegar just before the last 10 minutes of roasting or just after they finish. Alternatively, serve roasted carrots with a drizzle of syrupy reduced balsamic vinegar.
Green Garlic - Also from our Friends at Riverdog farm this week. For those of you who are wondering, green garlic and garlic scapes are not the same thing. Green garlic is harvested young before bulbs develop or dry out, whereas garlic scapes are the flowering stalks of the mature hardnecked garlic — an indicator that the garlic bulbs are ready to be harvested.
Chard - Dredge stems in breadcrumbs and parmesan cheese, then pan-fry them like breaded zucchini sticks. Yum!
Snap Peas - Roast ‘em! Lightly cover peas in olive oil, and cook under broiler, stirring occasionally, until browning in spots.
Baby Lettuces - A mix of the tender baby green heads we have on the farm right not.
Mint - Wash and tear up the fresh mint leaves. (Spearmint, peppermint, chocolate mint; the variety doesn't matter.) Put them in a French press or teapot and pour some boiling water over them. Allow to steep for about 3-7 minutes, depending on how strong you want your tea.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Snap Peas, Green Curly Kale, Rainbow Chard, Batavian Lettuce, Beets, Kohlrabi, Thyme
The earliest seedings of squash, cucumbers, and melons have popped out of the ground and put on their first “true leaves.” We even seeded corn for our CSA members this year, hopefully ready just in time for 4th of July, and probably even in time for this year’s annual Community Farm Dinner. What could be better?!
The heat wave this past week that brought hot weather even the cooler parts of the Pacific Northwest, and epic flooding to parts of Texas, have been relatively kind to us. Or, at least, we prepared the best we could. Plants become acclimated to the climate in which they are raised. That is, traditional “cool weather” crops can do well in “warm weather,” but have a hard time if they start off cold and then become warm, especially if it’s a quick transition. In the Central Valley, spring and fall are challenging seasons as a vegetable grower. We have nice, hot summers. And we have nice, cool but not freezing winters, generally. But spring and fall can be quick and unpredictable. We select varieties that are more tolerant to temperature swings or warmer-than-ideal temperatures in the spring, but we’re always at the whim of the planet. We hope you enjoy some of the beautiful spring greens we’re sending out right now.
Swiss Chard, Snap Peas, and Beef Stir-Fry (Serves 6)
A quick and easy stir-fry recipe that uses 3 ingredients from this week’s box! If you want to make this dish vegetarian, just sub tofu for the beef. Feel free to add mushrooms, bok choy, and other veggie delights. Thank you to Martha Stewart for the recipe!
4 tbsp vegetable oil
6 oz sirloin steak, thinly sliced
2 tbsp minced green garlic
1 tbsp minced ginger
4 scallions, thinly sliced on the bias
1 tbsp hot chile sauce (such as Sriracha)
6 oz sugar snap peas, ends trimmed
1 bunch Swiss chard
Heat a wok over medium-high heat. Add 1 tbsp vegetable oil and swirl to coat. Season steak with salt and add to wok. Cook, stirring, until beef is golden brown on both sides, about 2 minutes. Transfer to a medium bowl and set aside.
Add another tablespoon vegetable oil to the wok and swirl to coat. Add garlic, ginger, scallions, chile sauce, sugar snap peas, and 1 lb thinly sliced Swiss chard stems (remove and tear leaves into 2-in pieces and reserve). Cook, stirring constantly, until snap peas are bright green and crisp, about 2-3 minutes. Transfer to bowl with beef.
Add another tablespoon oil to wok and swirl to coat. Add half of the Swiss chard leaves and cook, stirring, until wilted, about 1 minute. Transfer to bowl with beef and snap peas. Repeat with remaining tablespoon oil and chard.
Return everything to wok, heat briefly, and season with salt. Squeeze with lime juice, toss to coat, and serve immediately.