We finished sowing one of our outdoor fields late yesterday, just in time for the rain. We're a bit late getting seed in the ground outside due to the cold spring.
Thank goodness for the magic of a sheet of plastic over some metal hoops! From these unheated houses come your spring harvest.
For one perspective on the harvest, check out this blog written by one of our new CSAers: http://veggiemommact.blogspot.com/
In this week's share:
1) one bag arugula: spring and fall tend to be the best season's for arugula. It's divine with a bit of olive oil, lemon juice and shaved or grated pecorino cheese.
2) one bunch cherrybelle radishes with greens: Here's a link to Martha Stewart. A little butter and salt are tried and true accompaniments. Greens can be used for soup or cooking.
3) one bag spring green salad mix: pure buttery lettuces-black seeded simpson, baby parris island romaine, and green butterhead
4) one container baby cress greens: our latest micro green miracle. It has a bite similar to arugula with a mustardy sharpness. Cress gives a great, tangy contrast to creamy egg salad or potato soup. We will experiment with these this week and report back. There is a watercress/grapefruit salad recipe in Martha link under radishes.
5) one jar quince jam: from Red Jacket Orchard's sustainable harvest. Great with cheese and crackers or alongside grilled meats.
6) two crispin apples: back by popular demand. from Red Jacket Orchards.
7) two big beets (choose red or gold): from Satur Farms in Long Island. Here's a recipe for beet haters.
Bon appetit!
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