I’m excited to welcome you all to the CSA program for the 2021 season! Over the past 10 years, this program has grown substantially, and we are so thankful for the opportunity to grow for each one of you and kick off another year.

 

Before diving into the shares, I want to introduce a few of the people that make this program work.

-Farmer Jerry: Each week, you will hear from Farmer Jerry as he gives updates on the crops and gives you a sneak peek into what is happening on the farm.

-Paul: Paul is Jerry’s right-hand man who helps to determine what is going to be in the shares each week. Paul oversees all of our field crews that plant and harvest all of the crops.

-Claudia: Claudia is our warehouse manager that helps to make sure we have everything we need in stock prior to packing shares. She is an organizing magician that arranges the packing process and packing crew each week.

-Megan: Megan manages the office and works closely with me in running the CSA program. She works a lot behind the scenes to make sure the CSA program goes off without a hitch.

-Jenna: Me! Well, after a couple of years away from the farm, I came back and to my surprise the CSA program came back to me as well. With some staffing changes this winter, I volunteered to take on the CSA program once again with great support from Megan and Claudia. Our trio works extremely close in making sure all shares are where they need to be at the exact times they need to be there.

-A team of very dedicated employees! From our planting and harvesting crews, to our warehouse crew, to our delivery team, we have a great group of employees all working towards the common goal of getting the best produce into your hands. We truly couldn’t do what we do without this fantastic team.

 

Each week, I will do my best to give you a rundown of what I plan to do with my share! My hope is that even if the ideas are simple, they will spark some creativity in the kitchen for you. Let’s dive into this week and take a look at what we have to work with.

 

-Strawberries: A true highlight of summer! While making a strawberry pie sounds divine, I will likely keep it simple and just slice my berries and use them as a topping for yogurt or a tasty afternoon snack.

-Broccoli: I love broccoli, especially roasted in the oven. I like to chop my broccoli up, toss in some olive oil and garlic salt, and roast in the oven at 400 degrees until crisp. Sometimes it gets a little burnt and I love it that way. This will make a great addition to a dinner or two this week.

-Cauliflower: While second to broccoli in my opinion, I’ll do the exact same thing with the cauliflower as I did to the broccoli. Having these go-to sides in my fridge makes lunch and dinner a breeze.

-Scapes: I’m definitely a fan of hummus, so I am going to give Garlic Scape Hummus a try. This recipe will take about 10 minutes to assemble but will be perfect as a dipping sauce for my roasted vegetables throughout the week. For the leftover scapes, I will toss them into scrambled eggs or even a quick stir-fry.

-Lettuce: There is nothing better than fresh lettuce! Fresh lettuce calls for a giant salad. I don’t mean a salad in a small bowl, but one of my favorite things is to have a giant salad in a giant bowl! Yes, in something similar to a mixing bowl, please don’t judge. Topping the salad with chicken breast or any type of protein and a handful of vegetables such as grape tomatoes, sliced radishes, cucumbers, even some baby carrots! You can always add the lettuce to your sandwich as well.

-Zucchini: There are so many uses for zucchini. While a loaf of zucchini bread sounds delicious right now, I’ll leave the baking up to Megan. Instead, I’ll sauté the zucchini as I need them. I love to sauté 1 or 2 as a fantastic side dish for dinner. They are also great on the grill as well.

-Cucumbers: Sliced and dipped in the garlic scape hummus or on top of my giant salad is how the cucumbers will be used this week. Cucumbers are perfect for hot days, so try adding one to your evening cocktail!

-Grape Tomatoes: Finger food at its finest. These will make great salad toppers, hummus dippers, or if tomatoes aren’t your thing, try roasting the grape tomatoes in some olive oil and adding to your favorite pasta. Sprinkle with some fresh parmesan cheese and you’re all set!

-Kale: Truth be told, I LOVE kale. I know this isn’t the case for everyone, but I could eat kale every day. I’ll rip the leaves and drizzle with some olive oil. Make sure to rub the olive oil into the leaves. I’ll place these on a baking sheet and bake at 400 for 15-20 minutes, checking and tossing regularly. These chips will make the perfect side dish one evening this week. If kale isn’t your thing, sneak it into a smoothy where you won’t even taste it. It’s perfect for soup or try kale muffins. There are lots of recipes out there for muffins. Give it a try and let me know what you think!

-Radishes: I’m not a huge fan of raw radishes, although I do enjoy them on a salad, roasted radishes are the way to go. Check out the recipes in the newsletter for a quick and easy roasted radish recipe.

-Tomatoes: Sliced on a turkey salad or diced and added to a salad, I know this won’t last long in my house.

There you have it, Week 1! I’d love to see what you are all doing with your shares, so make sure to snap some photos and tag us on social media. Have a great recipe? Send it my way and I will do my best to share it with all CSA members.

 

Have a great week,

~Jenna