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Dear Common Thread CSA Members,
Happy Summer Solstice! We have been enjoying the beautiful weather this past week and relieved to be planting again after a week of rain. The next round of crops are just starting to come in... zucchini, kohlrabi, mini-onions and very soon cucumbers. The pick your own peas are covered in flowers which means that the pods aren't too far behind, and the early flower bed is almost ready to flower!
We are glad to have had several more people join our crew for the summer. Dave Oster recently graduated from Syracuse University and was involved in the new food studies department there. Packard Haynes is studying at Morrisville State College and was a Common Thread CSA member last year. Phoebe Rotter and James Mahan are both from Hamilton and worked for us part time last summer - we're glad that they've both returned this year (see their pictures from last year above). Our full season apprentices, Gabe, Stephanie, Sarah and Sophia are also working hard to bring you your vegetables and learning a lot about vegetable production. As I write this, Sophia is delivering CSA boxes to Syracuse, Stephanie is delivering CSA boxes to Utica, and Gabe, Sarah and Packard just finished up the on-farm CSA harvest and are doing some transplanting in the field and seeding in the greenhouse. We're glad to have such a great crew!
You can find out what the vegetables for the week are by going to our
Folks with delivered shares - please remember to return your wax boxes each week! We need them back so we have enough boxes to pack into the next time.
On farm members - please park in the parking lot, and not in front of the barn, unless you have difficulty walking a few hundred yards, in which case it is okay to park in front. We had drainage work done in front of the barn and are trying to minimize traffic in that area. If it is pouring rain and you just need to run in for a minute, etc. it's okay to park in the area just north of the barn, but there isn't enough space there for everyone to regularly use it.
Many thanks to Connie Hasko for helping us get the parsnips weeded this past week! We are open to volunteers Monday, Wednesday and Friday between 7:30 and noon, and on Saturdays between 9 am and noon. Please email us or give us a call at 882-0086 if you plan to come so we can plan for it.
We have mini-onions this week! The whole plant can be used, like scallions, but there is more "onion" to work with. We still have garlic scapes, at least for another week. Members Ed and Carole Farfaglia let us know that they "made a delicious omelet with sauteed garlic scapes, spinach, and scallions."
We have another nice round of salad turnips this week. We love these turnips because they are mild and can be eaten raw in salads, similar to radishes (but less sharp), but they can also be cooked. The greens are also tasty and very nutritious.
Roasted Hakurei Turnips with Israeli Couscous Salad
(makes 3-4 servings)
1 bunch hakurei turnips with fresh-looking greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste
- Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.
- Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.
- Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.
- Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.
- Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.
Glazed Turnips with Greens
1 - 2 bunches salad turnips and/ or radishes, greens reserved
2 T. unsalted butter
1 - 2 T. sugar
Trim turnips by cutting greens just above turnip and removing "tail" from
root end. Rinse but do not peel. Cut larger turnips in half, if desired.
Place in a large skillet. Add enough water to cover about half way. Add
butter, sugar and a pinch of salt. Bring to a boil. Cook uncovered, stirring
occasionally, until liquid is syrupy and turnips are tender, 10 - 15 minutes.
Add greens to skillet cook over medium heat, stirring, until just wilted, 2 - 3
minutes. Season with salt and pepper
Yours in the field,
Wendy and Asher
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