Week 14 | Spring 8   Sneak Peek  Tu-Th | Jun 4 & 6 
CSA wk 13 sm - closeup
With five more boxes of the Spring Season coming, you're encouraged to sign up soon for the 12-week Summer Season which runs from early July through September--the height of the growing season. Use the Update Your Membership link to be directed to how to add a new season. You're always welcome to call me (708-370-8017) if you have any questions.
The four Vs... 
I try to take a photo most weeks of the contents of the CSA box...to use in brochures, on the website, for posterity. While the quality, taste and integrity of the produce is paramount, I always find it more fun to arrange and interesting to look at when there are several different types of items. Over the last few years, I've come up with four V-words to describe what I think we should be aspiring for each week --not just to make a nice picture but to provide you with what we think you'd expect from a CSA:
  • Variety
  • Value
  • Volume
  • Visual Interest
As I said these are "aspirational" and we'll usually hit two or three of them fairly well. Clearly, in these cooler Spring weeks, we've had the volume covered, and most boxes have been over value

 

In recent weeks, variety has mostly been in the many types of greens--chard, spinach, kale, turnip greens, and six kinds of Asian greens--and the five types of lettuce offer ruffles, textures, colors. With the added colors and shapes of tomatoes, peppers, eggplants, radishes, and zucchini to come, the visual interest will increase along with variety. At that point, the sheer volume will decrease as the greens become scarcer.
 
You'll see all four of these standards to one degree or another each week and we welcome your comments.                                                                                                                                           
                                                                    -- Robin
Questions? 
Call Robin (in Chicago), 708-370-8017 | Chris (farmer/owner), 608-712-1585
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COMING NEXT WEEK

Red Russian Kale
Rainbow Chard
spinach as a face mask

WHAT'S COOKIN'

In this week's newsletter, Chris basically said, "Eat your chives!" and several of you have taken up the challenge. Niki N of Rogers Park concocted  Fast, Hot Chive Marinara, while Barb P from Lakeview pointed me to several ideas (scroll down) for using the chive blossoms. And 5 Things to do with Chives keeps the creativity flowing!
chives with flowers


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   Tomato Mountain Farm  |  N7720 Sandy Hook Rd   Brooklyn WI 53521