CSA Newsletter – June 19

Last week’s share

The Weekly Share

Here’s what to expect in this week’s share:

  • Broccoli
  • Carrots
  • Garlic
  • Garlic Scapes
  • Herbs
  • Lettuce Heads
  • Scallions
  • Snow Peas
  • Turnips

*Due to the unpredictability of weather, pest problems, and other factors produce in weekly shares are subject to last minute changes.


Eating Your Greens

The beginning of CSA season is all about the greens! As such salads become a staple for me. Lettuce and arugula of course but those beets and salad turnips? Their greens are edible too!  When they’re younger and more tender they are great for salads. When the greens get bigger and usually a bit tougher, treat them like you do dark greens such as collards or spinach. Saute them, stir fry them, or toss them in soups.  Both beet and turnip greens are high in vitamins K, A, and C too.


Salad Turnips

Turnips are a starchy root vegetable usually thrown in stews and the like right?  That had been my experience until I met salad turnips or hakurei turnips. Those bright white globes in our CSA share. They’re crunchy, a little bit sweet and peppery. Salad turnips unlike traditional turnips are soft enough to eat raw and add great texture and flavor to salads.  For best storage cut off the greens and store them separately in your fridge. A good wash before eating can suffice but some folks prefer peeling salad turnips, then slice and toss in your salad.  Or quarter them toss them in some olive oil with some chopped garlic or garlic scapes and roast in the oven (425 degrees for about 5 minutes).

CSA salad

News at the Farm

Did you hear the farm stand is open? Stop by the farm on Saturdays between 9-12 and pick up extras of your favorite produce.

Connect and Share

If you have a recipe or picture you want to share, a trick you learned, or a question about your CSA produce please let us know at csa@hornfarmcenter.org.  Share on social media with the hashtag #HornFarmCSA.