Well folks, I can't believe this is already our last spring share. Please be aware, if you've signed up for the summer season as well, that there is a 2 week gap between share pickups! Your first summer share pickup will be Thursday May, 27th. This gap that may seem strange, was actually carefully planned. every year we have an awkward time of limited produce as our spring and summer crops fight for hoophouse space. We've already pulled out 3 beds of salad mixes since last CSA harvest, and have one more to pull before the week is over in order to plant tomatoes, zucchini, cucumbers, and green beans. Our field salad and radishes (the fastest crops) will not be ready for another 10-14 days. For this reason, we have a two week transition period scheduled into our CSA, and main season starts when we start getting some crops out of the field!
If you're craving veggies the next couple weeks, please come see us in Brooks Alley for the downtown Wednesday market, it starts this Wednesday! We'll still have quite a bit of variety for early spring and would love to see you there. Did you know we give all members a 10% discount at market?! If we have extras past this, we may open a pop-up delivery online, although as long as market has good attendance, I'm guessing our availability will be too tight.
This week we've got the first Napa Cabbage available for boxes! Never approached a Napa? No problem! This is a classic Chinese leaf cabbage, and it's the one you find in Kimchi. Kimchi's not hard at all to make at home, and we encourage you to give it a try. We even have salad turnips this week, which are a great substitute for daikon radish. Kimchi is very flexible, and you can eat it after just a couple days on the counter, or ferment it more if you want more tang. It's great on asian stir fries (hello stir fry season!) and we also love to eat it on frittatas, which we've been making a lot of this time of year. Frittatas are so great, it's like a quiche without all the work, and is easy to have on the table in well under an hour. We've got some great herbs this week that would be great in either of these dishes.
Photo above for inspiration (Mmmm focaccia...) Here's a great go to kimchi recipe and frittata recipe if you need one. (Kimchi Tip: It doesn't have to be spicy! I often make mine with just a dash of red pepper)
Thanks so much for being part of our spring CSA, we hope you're looking forward to a great season full of fresh produce ahead!
Your Farmers,
Ashley, Caleb and the Sungrounded Crew
