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Darlin' Reds CSA - Week 3- June 5/6, 2013

W)a"'s in y'ur 2'3 ")is 4eek


salad !i3 salad "urni&s
")eir greens are "'' "as"y

green 'ni'ns 2raising greens asian greens


5 &'k %)'i and "aisai6

)er2 4ild7ire radis) ki!%)ii

Appropriately titled koozie holding up wonderful BLUE HEN products at the last CSA pick-up

Flying It's not easy to believe we're already on to week three with you full-shares. Hope you're all enjoying the spring bounty. We've been busy transplanting tomatoes and seeding multiple su!!essions of !u!umbers and summer s"uash along with glaring mena!ingly at all the greens trying to go to seed. #n the farm it seems we follow a fairly regular $eed Weed %eed routine when we're not harvesting for &$'. (he feed is for the !hi!kens of !ourse whose eggs you'll enjoy again soon) We're hoping to have poultry to but!her within a month as well. It's truly ama*ing to see how different ea!h year is. +ast late spring at this time we were harvesting our first !abbages and fennel. &ertainly we'd have beets and !arrots and all the summer !rops would have been in the ground) (he long !ool dark late winter and early spring made for slow growth of all those !rops but we're hoping it's just a shift in the season and we'll have a longer fall and later winter ,-. .reeen onions !ome from our good friends at /an!ho el 0ilagro farm in +in!oln. &he!k them out $undays at #ld &heney %armer's 0arket for some super-buena !omida. Fer!en"s In!luded in the share this week is a dele!table radish and nettle kim!hii from fermenter 1rew. (his is the .##1 $(2%%) (he debut ferment of $alty &reek 3raut &ompany. If you're not familiar with kim!hii it is a la!to-fermented vegetable or fruit originally from 3orea. (his kim!hii is made from radishes from /an!ho 4l 0ilagro and wild harvested nettles. Ingredients , radish nettle garli! green onion !arrot ginger korean red pepper salt. #lue $en Hoped you loved 5lue Hen's samples as mu!h as we did. #ur biters are still shining. We emailed ya'll ordering and !onta!t information along with your !sa reminder. Re%i&e-%i"'

Shaved Turnip Salad With Arugula and Prosciutto


Time: About 10 minutes 4 teaspoons red wine vinegar 1/4 teaspoon fine sea salt 1/4 cup e"tra virgin olive oil Pepper 4 small turnips# about $ ounces# peeled

teaspoons hone! % cups arugula# wild if possible 4 ounces thinl! sliced prosciutto# torn into bite&si'e pieces( 1( )n a small bowl# whis* the vinegar and salt until the salt dissolves( Whis* in the hone!# oil and pepper( ( +sing a mandoline or sharp *nife# slice the turnips into paper&thin rounds( )n a large bowl# combine turnips# arugula and prosciutto( Toss with the dressing( Taste and ad,ust seasonings if necessar!(

()e Darlin' Reds * +argare" and ,rin * Ray!'nd, -, * ")edarlinreds.g!ail/%'! * 002/122/0066

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