Week 5 is pretty exciting – Chioggia Beets, Garlic and Greenhouse Tomatoes, along with more Frying Peppers and Jalapeños from U-Pick. And the newsletter below has a lot of insight on how David and Kayta plan out the CSA across the seasons. In short, it’s a ton of work – rewarding, I’m sure – and we’re grateful for the opportunity to be a part of it.
This Week’s Harvest
Bunched Rainbow Carrots, Scallions,Easter Egg Radishes, Green Curly Kale, Rainbow Chard, Red, Gold & Chioggia Beets, Summer Squash, Olympian Cucumbers, Arugula, Braising Mix, Spinach, Mixed Little Gems, Romaine Lettuce, Garlic, Greenhouse Tomatoes
Albion Strawberries, Sugar Snap Peas, Frying Peppers, Jalapeños and all the herbs from last week plus an abundance of flowers for the pickin’.
We’ve been jonesing for beets. We’ll generally steam them, but I like roasting them on occasion too. If they are really abundant, I’ll get enough to make some veggie burgers in bulk, along with garbanzos and/or black beans.
Nice, too, to have tomatoes coming into season. I’ve been making more Mexican food, but it’s not the same without fresh, homemade pico de gallo and salsa.
Recipes bookmarked: tbd
Super fun day today. Perfect weather, abundant harvest, friendly eyes behind masks.
Beets, Braising Mix, Tomatoes, Garlic, Jalapeños – everything looks and smells so good.
Tonight a quick dinner, sauteed the Braising Mix, with some refried beans and homemade tamales. Tomorrow beets?