What's in the box?
French breakfast radishes
Arugula - Large and Medium shares
napa cabbage - large and medium shares
red romaine lettuce
baby bok choy
spinach - large and medium shares
Notes on the box.
We've had a really hot and dry May which made the little flea beetles come out early and nibble things pretty hard. So you'll notice tiny holes in their favorite things to eat, especially the Arugula leaves and Radish leaves. Don't worry, the holes don't taste like anything!
The hot weather has made the spring greens a little tougher and spicier than the last few seasons. If you haven't had radishes sliced thin on bread with butter and a sprinkle of sea salt, now is the time to try it! The butter helps with the spiciness of the radishes.
The Rhubarb is from the farm of our dear friends at Sleepy Root Farm. They aren't doing their CSA this season but had a large patch of rhubarb that they planted that was ready to harvest. Thanks Sleepy Root for sharing your bounty!
Remove tops from radishes right away for longer storage. Put the radishes in a bag in the fridge and try to eat within a week for these French breakfast type. The tops are edible if you like spicy greens with some serious texture. Otherwise, they compost very nicely.
The greens and lettuces will all keep best in plastic bags (we leave them open) in the crisper of the fridge. Plan on lots of salads this week for your meal prep! The early boxes are always heavy on the greens.
Your herb pot will have some combination of basil, thyme, parsley, oregano, or sage. You can re plant them into their own pots and let them get bigger or plant them outdoors if you have space. Keep herb pots in a sunny spot and keep the soil moist.
Cosmic Wheel Creamery Cheese Shares.
Cheese shares are for members with Eat Like a Farmer, Eat Like a Vegetarian Farmer, or those who added on the Cheese Share. PLEASE DO NOT TAKE CHEESE IF YOUR NAME IS NOT ON THE LIST! Cheese shares are in a seperate box or cooler at the drop site with a checklist. Be sure your name is on the list and grab a share. All shares have the same thing and this season are not labeled with individual names. If you are the last to pick-up and there's no cheese share, contact us and we will make it up to you. If your name is not on the list and you think you should be, contact us and we will figure it out.
This week we have some lovely squeak perfect cheese curds and an aged cheese called Aquila that is a jack cheese recipe. To get the squeak back in your curds after they have been refrigerate, just let them sit and get up to room temp. They are perfect for snacking on or having on or alongside a salad. I usually age Aquila longer until it becomes drier and firmer, but this was made in the fall when the fat content in the milk was higher, so it is nice and creamy. It's great shredded on eggs in the morning or cut off a few slices to enjoy as you prepare dinner and have a drink. Sometimes if we have had a late lunch or just want something quick and light for dinner we make a little cheese board with something sweet (honey, jam, or fruit), something crunchy (radishes or pickles), and some nuts or meat to pair with the cheese and some bread or crackers. Add a salad and you can enjoy an easy dinner that's pretty special without turning on the stove.
Hey! You want to meet your cheesemaker? I'll be at Cheese Fest at Linden Hills Coop this Saturday from 10-2 giving out samples of our cheese. Cosmic Wheel Cheeses and other local cheeses will be on sale at the Wedge and Linden Hills Coops this weekend for 20% off!
1 rhubarb stalk, thinly sliced
2 Tbsp. honey
2 Tbsp. champagne vinegar (red wine, raspberry, or rice vinegar would work well too)
2 tsp. Dijon mustard (or to taste)
1/4 cup canola or olive oil
In a small saucepan, simmer the rhubarb with 1/4 - 1/2 cup water for 5 minutes, or until very soft. Remove from heat and set aside to cool.
Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse until smooth. With the motor running, slowly add the oil.
Great on top of a Spinach, Lettuce, and Roasted Beet Salad with some toasted nuts!
Chard Cheese Tart. Recipe calls for green onions and garlic which didn't make it into this weeks box, but you can use regular garlic and onions, just saute before adding to the recipe.
Radiant Bok Choy. You can use your baby bok choy for this. I think you could also cook the napa cabbage this way.
Napa cabbage is great in stir-fry added at the very end, or you can try this yummy sounding recipe. Braised Napa Cabbage
Orecchiette Pasta with Sausage and Arugula. This Recipe calls for a measly 2/3 cup of Arugula. I'm suggesting you use at least half the bunch. Chop it up and go for it!
On the Farm.
What a wild ride this spring has been. It went from record blizzard to 90 plus temps within 6 weeks and then we had no rain for a month. It was difficult to manage and really had us on edge. We ended up having to replant lots of tender plants that couldn't take the heat and lack of water. We were grateful to have other farmers in the area with extra peppers, tomatoes, and cucumber plants to help us with some replacements. We attempted to cram all the April work into May since it was so cold and snowy through April. We managed to avoid major catastrophy, meaning just a small hail storm, and just a few minor wind damage events.
Now it seems like we are setting up for a summer more similar to last year where its hard to get things planted and weeded between the rain.
But hey, we are in the business of adapting and being flexible. So lets eat!
Thanks again for joining us ! All things considered we are setting up for a good season
A few reminders:
Try to leave your boxes at the drop site. Its ok to take the box with you if you forget to bring a bag, but bring them back. We reuse them.
Leave your drop site tidy. Fold down your box (without ripping) and store it in the designated spot.
Let your drop site host know if you cant pick up your box or if you will be late. so they know what to do with it. If you aren't sure who to talk to, contact us.