CSA Week 1
- MisfitMontaynna
- Jun 3, 2021
- 3 min read
Happy first week, Misfit members! This week will be the only time for just greens and radishes, and will also be the lightest week we have. The weather has been so wonky this season that the plants are just a bit behind, but catching up fast!
For our new members- I'm so glad you joined us this season! I will send these blog posts on Thursdays (usually by noon), and in case you miss the email, they are always available to access on the website under the "Blog" tab. I'll include your box contents, recipes, updates, farm photos and shenanigans. The produce bag you receive today is one of two with your name on them to be kept in rotation- I'll collect the previous week's bag when I drop the next week's delivery. If you have any questions or concerns, you can always reach me at misfit.montaynna@gmail.com, or by call/text on my cell: 502-648-7117.
And I'll say this many times throughout the season: Always wash your produce!! Most produce is either fully washed or put through an ice bath before it's packed for you, but it's always important to wash your veggies and fruits, no matter where they come from.
That being said, here's what's in your basket this week:
-Salad bowl or Romaine lettuce
-Curly Kale
-Swiss Chard or Toscano Kale
-Cilantro plant
-Radishes- Sparkler pink-top and Daikon*
*Just a heads up- the daikon radishes are a little hot. I didn't realize that when I planted them, but I've been told they are spicy.
Daikon Radish Slaw
Ingredients:
-2-3 daikon radishes, shredded
-1 carrot, shredded
-1 cup cabbage, shredded
-1/4 cup parsley, chopped
-1/2 cup mayo
-1 tbsp dijon mustard
-1 tbsp lemon juice
-Salt to taste
-Garlic, minced (optional)
Directions:
-Whisk together the mayo, mustard, garlic, lemon juice, and salt.
-Squeeze water from shredded radishes using a clean dish towel or paper towel. Alternatively, press against a colander.
-Combine dressing with all shredded ingredients. Mix well.
*This recipe is pretty versatile and adaptable. You can also add red or green onion, sub the cabbage for another green, or add vinegar and other spices to the dressing.
Lemon Garlic Swiss Chard
Ingredients:
-2 tbsp olive oil
-3 tbsp garlic, minced
-1 bunch swiss chard, washed and dried
-1 tbsp lemon juice, or to taste
-Lemon zest to taste
-4 tbsp grated parmesan cheese
-Salt & pepper to taste
Directions:
-Chop the chard coarsely and place into a bowl. If you leave the stems on, make sure they are in smaller pieces, especially for the larger leaves.
-Heat olive oil in a large skillet on medium heat.
-Add garlic and chard to the pan- sauté until stems are tender and leaves are wilted.
-Remove from heat and stir in lemon juice and zest. (Start with just a little, otherwise you may end up with noting but lemon taste)
-Add parmesan and salt & pepper.
Farm Updates
My brand-new packing shed is almost finished- the only thing left is the walls! Since we only have refrigerated produce at this point in the season, we don't necessarily even need walls yet. Lights, fridges, and somewhere to wash/pack and I'm good to go!
The first and second sweet corn plantings are coming up very nicely- the first planting is nearly a foot tall. We will do one more planting as soon as it dries up enough- hopefully this weekend! Now the most important thing will be keeping the critters out of it. Since I moved farms, this area may have a different critter problem than I'm used to, but my brother-in-law is an expert trapper so hopefully some of them can find new homes, far away from the corn!
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