Austin 2016 Spring CSA – Week 1

Work that began last October with the spreading of compost and planting of cover crops has now begun to yield an early spring harvest.  We’re grateful to have our first week’s harvest to share with Blessing Falls CSA members.  We’re thankful for the members continuing from 2015 and for the new members who have joined us for the first time this year.  Their financial support early in the season is critical to making our farm a success, since so many of the big expenses such as seed, irrigation supplies, fertilizers, mulch, etc. come due well before there’s anything growing in the garden!

Here’s what’s expected in our Spring week 1 shares:
(Shares may vary slightly depending on field/garden conditions)

Half Share: Kale, Green onions, Spinach, Mizuna, Beet greens, Swiss chard, Sunflower Sprouts

Full Share: Kale, Green onions, Spinach or lettuce, Mizuna, Beet greens (double portion), Swiss chard, Sunflower sprouts or Microgreens, Cilantro, Dill, Peas, Asparagus, Strawberries, Rutabaga or Kale Flowers or Daikon radishes, Broccoli greens
(Strawberries and some asparagus grown by our friends at Bernhardt’s Farm in Elgin)

Blessing Falls Farm - Spring 2016 Week 1 Full Share

Blessing Falls Farm – Spring 2016 Week 1 Full Share

Here are a few quick tips for the veggies you may not have cooked with before. Swiss chard is a favorite green of ours. It’s great fresh in a salad or cooked in a pasta dish. Beet greens are easily sautéed with a little olive oil, garlic, salt and pepper. Sunflower sprouts and microgreens are extremely versatile and delicious as a topping on salads, pizza, or almost any dish. Mizuna and broccoli greens add texture and flavor to a stir fry.

Here’s a super simple recipe for a Chinese Daikon Radish soup from Steamy Kitchen.

1 pound pork, cut into large chunks
6-8 dried shrimp (optional)
2-3 dried scallops (optional)
One 2-inch piece of ginger, cut into chunks
2 whole cloves garlic
1 large Daikon radish, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
2-3 tomatoes, cut into quarters
Salt to taste

Bring a large soup pot filled with water to a rolling boil. Add pork and bones and let boil rapidly for 10 minutes. Remove pork and set aside. Drain and discard the water, clean the pot if needed. Fill the pot with new water to make the broth (approximately 4 quarts) and add in the pork, bones, shrimp, scallops, ginger, garlic. Bring to a simmer and then turn the heat to medium-low, or hot enough to just produce a gentle simmer for 30-40 minutes.

Occasionally, skim the soup of any fats or particles and discard. Add radish, carrots and tomatoes to the soup and simmer for another 15-20 minutes. Season with salt (or fish sauce) to taste.

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