Serenbe Farms
  CSA Newsletter and Recipes 5-1

April 27, 2010
Yay!  Our CSA season has begun!!

All members will receive this first newsletter.  After this week, half shares should only receive newsletters on pick up weeks.


Recipes can be found here.
 Farm News From Paige- 

greenhouse plantsGreetings 2010 CSA members!   It's so exciting to write this opening newsletter once again.  I welcome you all to the farm and it's bounty...you (our eaters) are what makes this farm successful.  CSA is my favorite way to distribute our produce as it creates a direct connection between us, your farmers, and you, our direct consumer. Thanks for being a part of it all!

We're off to a rocking start this season.  Complete with an awesome crew...Justin returns to be a full time farm employee and our two new apprentices, Gretchen and Ashley are a true pleasure to have around.  The weather is treating us right and our soils are continuing to improve season after season.  It's so fun to watch how things can grow literally overnight.  From our baby chickens to our sugar snap peas...it seems like everything is growing up faster than ever.

I'll have to admit that this last week has been a little tough...our tractor recently broke down and our walk in cooler decided to break this morning.  Yes, this morning, our first big harvest day...we arrived to the farm to find the walk in cooler hovering around 50 degrees instead of the desired 36 degrees.  Luckily, both the tractor and the cooler are back in action, taking no more than funds and time.  Minor setbacks occur all the time and I like to think these sorts of things help us to gain perspective and realize the importance of the bigger picture.  

It's been a really beautiful spring and the crops are thankful for the recent rains and sunshine.  I was worried that we'd skipped one of my favorite seasons as it jumped from cool to summery days in an instant at the beginning of this month.  Now we see that spring is here and we can relish in the crisp, cool mornings and enjoy the warmth and sunshine in the afternoons.

What's in a newsletter?

These farm newsletters will arrive to you through email each week that you receive a share.  We've heard your feedback and we're going to work hard to get them to either late Monday or early Tuesday so you can have an idea of what will be in the shares ahead of time.  Through these newsletters, we hope to fill you in on what's happening around the farm, share insights into our daily work, and help you with preparation and storage techniques for your veggies.  Occasionally we'll also share with you evidence of the environmental, ethical, social, and health benefits of eating seasonally, locally, and organically.

Greens, OH Greens!

Invariably, year to year I include information about all the yummy greens that you'll find in your shares.  Please don't be alarmed at the number of green leaves you'll see over the next month or so...many of these greens are delicious, unique in flavor, and easy to prepare.  A basic rule of thumb for me is if it's big and tough, cook it, if it's small and tender, eat it raw.  All the greens you'll receive can be eaten raw, so go ahead, take a taste and use your imagination.

Here are some of the greens you can expect to see in today's share and in the next few weeks.  And, don't worry; we'll have more than just greens for the next few harvests, and soon after that many of the fruits of summer.  Enjoy these while you can (and get creative, freeze them for a summer green craving)!
 
All can be eaten raw, stir fried, saut�ed, steamed, eaten in a salad, fried, baked in a casserole, braised, grilled, blanched, braised, juiced, etc.  I've even heard of baking kale chips.
 
I like to combine my favorite fats (coconut oil, olive oil, butter), vinegars, and spices with many of my sauteed green dishes.

List of greens you'll see in our shares over the next few weeks

Collard Greenscollards
Swiss Chard
Bok Choi
Kale (several varieties--this week it's Siberian or white Russian)
Braising mix (a green mix)
Mustard greens
Spinach
Arugula
Lettuce
Chinese Cabbage
Turnip tops and turnip greens
Radish tops (yep, eat them too!)
Beet tops

Produce Cleanliness

Please wash your greens and vegetables!!  While the food you are eating is certified organic and pesticide and chemical free; you will occasionally find dirt, debris, and maybe a bug or two when you prepare your food.  We prerinse most of the vegetables before they reach your hands.  This prerinse cools the surface and helps the greens keep longer and also helps to remove the surface dirt.
 
I also recommend that you process your greens right when you get home.  This will make preparation throughout the week much easier as your produce will be fresh, clean, and it will keep longer.  I really like storing greens wrapped up in a kitchen towel then placed in a plastic bag.  This lets the greens breathe and keeps them at the right moisture content.

CSA Manual

I hope everyone had a chance to read the CSA manual.  Please do remember to bring your own bags (and we'll take used, clean grocery bags)!  We're greatly appreciative!

Cheers, and happy eating!
Farmer Paige and our stellar team: Justin, Gretchen, Ashley
This week's share
(this list is subject to change):

1 bunch kale (Siberian or white Russian)

1 bunch hakurei turnips and/or radishes--eat the tops, delicious!

1 bag spinach

2-3 onion flower stalks

1 bunch green garlic

1 bunch mint

1 bunch bok choi

1-2 heads lettuce

Become a fan of

Links
www.serenbefarms.com

www.georgiaorganics.org
www.slowfoodatlanta.org
RECIPES

New and exciting!  Our recipes are no longer found at the bottom of each email.  You can view our latest recipes at our blog: www.serenbefarms.wordpress.com.

Notice that as we accumulate more recipes, we'll have a drop down search menu on the right toolbar on the screen.  Please, please send along your favorite recipes so we can include those as well.