In Your Box:

• Bok Choy
• Head lettuce: “Grandpa Admire”
• Kale, “Red Russian”
• Radishes
• Rhubarb
• Salad mix
• Spinach

Farm News

Welcome to your first delivery of our 2025 CSA season!  We are so excited to begin feeding your family and bringing in the harvest from our fields.

We are so grateful that you’ve chosen our farm to supply your family with local, sustainably grown produce this year. I truly love what I do here on our farm, and I’m so grateful for your support as we live out this passion.

The first box of the CSA season is always a huge transition for me, as I go overnight from hours of solitary work out in the fields to a season of finally getting off the farm and delivering our veggies out into the world. It’s a bit of a shock to sit in traffic and start harvesting instead of planting and weeding all day!

So far the farm seems pretty well set up for the year. There’s always a list of projects I wish I could have finished before harvest season and a few beds still overwhelmed with weeds, but it’s a welcome change to start feeding families and enjoying the fruits of my labor.

This week’s box

Bok choy is one of our staple spring crops, as it favors cooler weather and grows quickly while so many other crops are waiting for summer heat. We’ve cut back on how much bok choy we plant in the spring, since a little bok choy can usually go a long way…. Bok choy is great in a stir fry or soup  and the whole leaf can be eaten. Just snap off the leaf from the stem, wash thoroughly, and chop finely.

This week’s head lettuce is an heirloom variety called “Grandpa Admire.” The seeds for this variety come from Seed Savers Exchange in Iowa. This is a buttercrunch variety named for a Civil War veteran named George Admire. It’s not clear which side he fought for in the war, but we’ll remember him for fighting for delicious lettuce!

In case you’re not familiar with kale, it’s the bunched green leaves with purple stems. It can be wilted lightly and added to any dish that needs some vitamins (we like it in burritos and lasagna). Some people also like making their own kale chips by chopping the leaves into ribbons, tossing them in olive oil, and baking until crispy. Kale keeps well in the fridge for 1 week, preferably in a bag or hydrator drawer.

Half of this week’s radish bed is currently under water due to our incessant rain lately, so unfortunately we only have half of the radishes available for harvest. Many more to come!

• Please email me if you will be away for a week and don’t need a box or want extra veggies when you return.
• Please return your boxes! You are welcome to take the box home with you when you pick up, but please return it next week when you come back for more veggies. You may also empty the box into bags or your own box and leave it at your delivery site.

Grains and Greens Casserole

• 2 TB olive oil
• ½ onion
• Bok choy or komatsuna, chopped into small pieces
• 1 bunch kale; stems removed and coarsely chopped
• 10 oz baby spinach
• 2-4 garlic scapes; minced
• 3 cups cooked brown rice (or quinoa/barley/lentils or a combination)
• Salt and pepper to taste
• 3 eggs; beaten
• 2 cups shredded Swiss cheese

1. Preheat oven to 375 degrees.  Oil a 13 x 9 baking pan
2. Add olive oil to the skillet or wok at medium-high heat. Add onion and garlic and saute for 5-7 minutes.
3. Add all the greens (in small batches) to the wok and cook until wilted.
4. Remove greens from heat to a large bowl and cool.  Stir in cooked grains and add salt/pepper.  Stir in eggs and cheese.
5. Transfer to a prepared baking dish and cover with aluminum foil.  Bake for 35-40 minutes.  Remove foil and cook until the top is lightly browned.

Coming up

Next week we are expecting komatsuna, scallions, garlic scapes, head lettuce, radishes, salad mix, strawberries and spinach.