CSA Week 2

Howdy Misfit Members! Happy first week to our bi-weekly members. Here's what you'll find in your box this week:

-Red romaine, butter crunch, or curly leaf lettuce

-Tatsoi

-Kale mix

-Baby squash or Broccolini

-Cilantro plant

-Radishes

-Kohlrabi

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.

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Oven Roasted Radishes

Ingredients:

-1 bunch Radishes

-3 tbsp Avocado oil (or oil of choice)

-1/4 tsp Garlic powder

-1/4 tsp Onion powder

-Parsley, fresh for garnish

-1/4 tsp Black pepper

-1 tsp Paprika

-1 tsp Sea salt

Directions:

-Preheat your oven to 400. Line a large rimmed baking sheet with parchment paper.

-In a large bowl add your prepped radishes. Drizzle with oil and sprinkle with spices, then toss to coat well. Arrange in a single layer on your prepared baking sheet.

-Roast for about 30 minutes, or until golden and tender-crisp.

-Garnish with parsley, if desired.

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Lemon Kale Pasta

Ingredients:

-1 Package Fettuccine

-1 Bunch Kale (any type)

-2 Tbsp Butter

-1 Tbsp Garlic Minced

-1/2 Cup Mushrooms

-3 cups Kale

-2 tsp Italian Seasoning

-1 tsp Red Chili Flakes

-2 tbsp Lemon Juice

-Salt and pepper to taste

-1 cup Parmesan Cheese Grated

Directions:

-Wash kale thoroughly an de-stem. Roughly chop and set aside.

-Clean mushrooms and cut them into half.

-In a big pot bring water to a boil. Salt generously. Add the pasta and cook it al dente.

-Meanwhile, in a pan heat butter and with little olive oil. Add sliced mushrooms. Saute until the mushrooms have softened and start browning around the edges. -Add minced garlic. Fry for 30 seconds.

-Squeeze the chopped kale well and add to the pan. Saute until kale has wilted and the color has changed to deep green. About 5-6 minutes.

-Add drained pasta to the pan. Add lemon juice, Italian seasoning, chili flakes, salt, pepper and ½ cup of reserved pasta water. Toss everything until the sauce coats the pasta and the veggies well.

-Take the pan off the stove and add grated parmesan cheese. Mix everything well.

-Serve with more grated parmesan cheese on top.

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I need to show y'all these teeny tiny frogs that are all over my field and high tunnel. There are thousands of them that hatch and grow there each spring, since my vegetable field is situated between the creek and a decent sized pond. I like frogs anyway, but these guys make me so happy to see them hopping around everywhere! If I see a frog or a turtle or lizard I'm going to pick it up- I can't help myself. These guys just hop right up into my hands!

In more vegetable-related news, it seems the main lettuce crop in the high tunnel became a salad bar for a family of rabbits one day last week. I put up some chicken wire fencing to deter them as soon as I noticed, but wasn't fast enough before they helped themselves to about 30 heads of lettuce.

Upcoming crops: Looks like tomatoes and squash are gearing up to explode with veggies, and the peppers are starting to flower too. The peppers were a little behind this year, as the weather did them no favors, but they are catching back up. Looks like the okra will start being available to harvest next week, for those of you that like it. The cabbage and broccolini are looking great too, I'd say those will both be about 1-2 weeks out.

That's all for this week! Have a great week and remember to wash your produce!!