Summer CSA Week 1

Notes from the Farm

Welcome to the first delivery of the season!
Here it is the second week of June already. The greens of the world are a different shade or tint every day, and there are always new flowers opening as old ones drop.
These past weeks the greenhouse has gone from being medium full to super full and now to almost empty feeling as peppers and tomatoes have been planted in the fields. Even with a cool and slow start to the spring, we seem to be almost on schedule. These past couple of weeks our newest crew members, Kate, Lizzy and Michael, have started and are game to learn-while-doing every day. Sam from a couple of years ago is back for the season, along with Teri, Patricia, Dave, Janaki and our wonderful crew of volunteers.
And now, after several weeks of preparation and side projects we’re starting the harvest! I am ready to get back into this routine.
Whether you are new to a CSA model of getting produce, or well seasoned at the ebb and flow of the year, thank you for supporting us. Thank you for being willing to spend time preparing and eating our vegetables. I know there are easier ways to eat –¬† it is counter-cultural and time consuming to use whole food well. In a society that places too much value on being able to say “I’m just so busy”, slowing down to eat well is a pure form of resistance to the status quo of on-demand consumerism.
Perhaps as you start off this new season you have resolutions for the next 18 weeks. Whether it involves more preserving, sharing, fridge rearranging, or sitting down to meals with friends or family, I hope you get off to a good start. Enjoy the lovely week ahead!
For the sun-kissed farm crew,


In your share today:
Beet Greens
Greens Mix
Green Onions

Spinach and Chickpeas

1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup (4 ounces) tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste

Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.

Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).

Rhubarb Refrigerator Pickles

  • 2 1/2 pound rhubarb stalks
  • 1 1/4 cup sugar
  • 1 3/4 cup cider vinegar
  • 2 1/2 tablespoon coarse sea salt
  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 4 small dried chiles, such as chile de √°rbol
  • 4 bay leaves

Have 4 pint (16-ounce) jars with lids ready. Split rhubarb stalks lengthwise and use a vegetable peeler to remove the stringy skin. Cut rhubarb into lengths that fit into the jars with just a little space at the top; fill jars evenly with rhubarb.

Combine sugar, vinegar, salt, coriander, peppercorns, chiles, bay leaves and 3 cups water in a large saucepan, and bring to a boil. Lower heat and simmer 3 minutes. Remove from heat and ladle liquid into the jars, placing 1 chile and 1 bay leaf in each. Cool, cover and refrigerate for at least 1 day. Will keep refrigerated for a month or more.



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