It's finally here! The first CSA box of the 2021 Season. For those of you who've been members for years & those of you returning after your first season, welcome back. For those of you who are brand new, we hope we can wow you with fresh delicious food grown right here in our lovely Pescadero. We're hoping this year can be more focused on doing what we do best versus covid protocols and fire evacuations etc. Crossing our fingers.. Our staff is 100% vaccinated. Woohoo!! Also big news(and pictured above)- we're moving into a new packing and washing facility we've been building/renovating over the last year. It's about a mile down the road from our Home Ranch. It's not nearly as big as the beautiful space we were renting from our neighbors, but it's ours and we'll have way more cooler space and better flow (we hope). Plus it's just a very beautiful spot :)
You should have a list of what we're planning for your personalized box this week, but don't forget you can alter what's in the box till Tuesday at 5:30am, when I print out my harvest list. For a tutorial on how the box customization works, go here: https://harvie.zendesk.com/hc/en-us/articles/360001667414
Also, at the beginning of each month I will be showcasing one of the heirloom dry beans we grow. It'll be available at a reduced price for that entire month as something you can swap into your box as part of the $30 value of your share. Beans and other items like canned goods and sometimes flowers and special veggies we don't have much of are always available to purchase in the "Extras" section (in addition to the base $30 value of your weekly share).
This month we are showcasing:
Old Indian Woman (or Yellow Indian Woman)*: With its distinctive gold color and compact size, this bean is definitely one of our best sellers and a farmers’ market favorite. Dense and creamy, it holds up quite well to cooking—much like a classic black turtle bean. It makes an exceptional stock or liqueur, is great stewed with aromatic veggies, and is a Fifth Crow favorite for baked beans. I like to keep it simple and often serve it in burritos or alongside tacos. Cook in veggie or meat stock with a couple tablespoons of olive oil, a few crushed cloves of garlic, a smoked pepper, a dash of vinegar, and a pinch of cumin. I like to sautee a medium onion and throw that in too if I have a bit more time.
Enjoy! And feel free to reach out with recipes and prep suggestions we can share with your fellow Fifth Crow Shareholders. Welcome (back) to the fold!
-Teresa and the entire team (we're 25 strong this year, so I'll leave listing everyone who helps make this possible to another occasion)
Coming within a few weeks: Kohlrabi, cauliflower, little gem lettuces, fennel, dill, cilantro, and strawberries should be picking up steam very soon...
