5/8/24 CSA Logistics (continued)
We still have quite a few new members and as such wanted to send you more basic information.
If you didn’t see it, please also look at last week’s newsletter where we talked about Rotations and Greens Preparation and Substitution.
We have two rotations today, one with Cegolaine Romaine for Classic Boxes and bagged Lettuce Mix for Family boxes, the other rotation is a continuation of Summer Squash and Broccoli (the opposite of last week).
Every week we Curate a Box of a mix of what’s seasonal and growing on the farm. The weather and season are absolutely reflected. For instance because it’s early May we have a lot of light greens right now and salad is big. But generally we follow a recipe that includes: a head lettuce, a bunching or other hearty green, in the winter and spring a light green as well, a root (Daikon is filling this this week), something with weight (squash, broccoli and onions this week), an herb, fruit when we’re able (about 1/2 weeks) and something else seasonal. Now this flexes a lot. In high summer we will have tomatoes weekly and our fruit might be rotating cherry tomatoes and strawberries. In winter our weight might be winter squash and fruit meyer lemons. Family boxes will usually receive 1-2 additional items and/or bigger of other items, they usually have the most diversity. For instance if we harvest a crop of cauliflower, some heads will be twice the size of the average, these will go to Family Boxes. Lastly we absolutely track what goes into the boxes and their value, which we based on Farmer’ Market value. We might have a box that’s a little less in value and will make sure to bolster a box soon. We also make sure we keep a diversity of products going into your boxes. If you ever have a question about what’s in your box, don’t hesitate to ask.
Trade Boxes have long been a staple of our CSA. With our curated box there are always items that CSA members can’t eat, don’t want to eat or grow themselves. Enter the Trade Box where you can trade one item for another. I described the “push”, but maybe it’s a “pull” too: maybe you are really excited about Daikon and have a dish you love that requires lots and you see Daikon in the trade box, you can give up another item.
But there are a couple of rules that make that Trade Boxes work for everyone. If you take something from the trade box, please put something back of equal value, make a guess. A similar value or size might be trading a bunch of chard for a head of lettuce, not a small bunch of oregano for a large head of broccoli. It’s the commons, but a benefit to all.
Interestingly, trade boxes work as a kind of feedback loop for us as well. If we find that they are filling up with cabbage, it tells us you don’t love cabbage or we’re giving you too much.
The other way to customize your CSA box are Add-Ons. We recognize that this takes time from you, but if you’re not getting enough lettuce or if you really like the Hakurei Turnips or need specific herbs, that’s your place to go. We have some members that are using at the pace of 5-10 items every week and others who never use it. Just know that it’s there.
Hopefully next week we’ll have a big offering of staple goods from Mendocino Grainery to offer.
Lastly, the newsletter works as a place to share what’s happening on the farm. The front page varies from week to week what we write. Want to hear about something specific, give us a shout. About the second half we always have “Produce Notes & Recipes” and that’s where you’ll hear details on most of your produce. We try to include a recipe or two as well. AND we love recipes from you, have one you enjoyed, send it our way and we’ll include when it appropriately matches the box.
Produce Notes & Recipes!
This Week’s Box
Flashy Troutback (aka Forellenschluß) Romaine
Cegolaine Romaine (Classic) OR Lettuce Mix (Family)
Rainbow Chard
Daikon Radishes
Summer Squash (Santa Rosa) OR Broccoli (West County)
Chipollini Onions (Full Belly Farm)
Oregano
Family Boxes: Fava Shoots
Lettuce Season continues! We will be going back down to just one lettuce a week, but for now, it’s what’s in stock big time. And you should see how many heads of romaine and butterhead are heading to restaurants such as Handline, Ramen Gaijin, The Redwood and Wild Poppy this week!
This week we’re really excited to harvest our first Forellenschluß Romaine Lettuce for you. This is an Austrian heirloom lettuce that dates back to 1793. We love it for it’s crisp taste but also the delightful look. Forellenschluß means spotted trout or Flashy Troutback as it’s known more commonly in the US. With my own Austrian roots, I prefer the old name. ;)
We have Daikon Radishes in the CSA box for the first time in over a 14 years! Our crew this winter was excited to diversify a little and try a few new crops that we’ve done before but not since our early years. We found which crops worked best for us and went with it. But it’s also good to go back and give things a second try, especially as our soil and growing know-how is improved. Hint, two others new-again crops we have growing include garlic and sweet corn. We would honestly love feedback on how you like these.
We will only have this one round of Daikon Radishes for you but we would love your feedback. This is Alpine, a smaller Korean variety primarily used for kimchi, but also good raw or cooked. They are supposed to be sweeter than the long Japanese varieties.
These can be eaten row, pickled, stir-fried, steamed, roasted with other veggies, boiled or rated into salads, soups and stews. I found them a little sharp raw but give it a test. You could take a mandolin and thinly slice on your salad. Some people like to peel Daikon, but that’s usually the longer Japanese variety that needs it. We cubed, braised and served them Udon noodles, greens, tofu and miso. We really enjoyed the earthy flavor of the radish. I based it upon the following recipes (I almost never follow a recipe to the T).
Veggie Miso Soup (bowl of yum)
4 cups of water
1/2 cup of mellow white miso paste
1 shallot, peeled and thinly sliced (try greens from Chipolini)
1 large or 3 small (ours) daikon radish, chopped
1 carrot, chopped
2 cups of mushrooms (trumpets or shiitakes), sliced
1 baby bok choy
1/2 cup of extra-firm tofu, cubed
2 ramen noodle cakes
Add water and miso paste to a 3-quart pot. Whisk until the miso paste is mixed.
Add shallot, daikon radish, carrot, and mushrooms. Cook for about 8 minutes on high.
Add bok choy, tofu chunks, and ramen. Turn heat down to low and cook until ramen noodle cakes start to break apart approximately 2-4 minutes
With all of our light greens we needed one more bit of bulk in the box and brought in some Chipolini Onions from our friends at Full Belly Farm. Now usually we try to stay a lot more local than Capay Valley (50 miles). We are friends with the farmers, Paul, Judith, Dru and truly they have been one of the organic farmers that is a giant upon who’s shoulders we have stood. They’ve been farming organically over 40 years and are still learning and trialing out large scale no-till practices on veggies.
Back to the Chipollini Onions, they are an Italian flat onion (literally translated “little onions”) that are harvested in spring. They have more residual sugar than your average onion, which mane they are delicious roasted whole or caramelized in butter or oil. But of course they can be used raw or cooked in a variety of dishes including salads, grilles (amazing on kabobs) and roast, excellent with meat, fish or mushrooms. If you really want to experience their flavor, try them roasted.
On fresh onions, absolutely use the greens as you would Scallions.
We have a second round of Oregano for you. Use these fresh in your cooking (we love them in eggs), make a vinaigrette and anything you don’t use let dry on the stem and then crumble in a jar and keep as dried oregano (it’ll be better than any dried oregano you find in the store).
Pasta with Summer Squash and Oregano (Bon Appetit 4/06)
1 lb campanelle (trumpet-shaped pasta) or orecchiette (little ear-shaped pasta)
6 Tbs extra-virgin olive oil, divided
1 lb summer squash, trimmed, cut into ⅓-inch-thick slices
6 garlic cloves, chopped
2 Tbs chopped fresh oregano
½ c grated pecorino cheese, plus additional for sprinkling
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.
Heat 2 tablespoons oil in heavy large skillet over high heat. Add zucchini; sauté until tender and beginning to brown, about 8 minutes. Mix in garlic and oregano; remove from heat. Add zucchini mixture to pasta, adding reserved pasta cooking liquid by 1/4 cupfuls as needed to moisten. Add 1/2 cup cheese; stir until melted. Transfer to large bowl. Serve, passing additional cheese for sprinkling.