Our Weekly Share

CSA produce share
This week, the transition from winter crops to spring crops is quite apparent!

For the past few weeks, we have been saying that the farm is undergoing a transition from winter crops (mostly greens) to the more traditional spring and summer crops; with this week’s share it’s obvious. We received:

  • Radish pods (1 bunch)
  • Red La Soda potatoes (6)
  • Artichokes (3)
  • Green Cabbage (1 head)
  • Red Russian Kale (1 bunch)
  • Dill (1 bunch)
  • Spinach (1 bag)
  • Tomato plant (1)

Artichokes are a great spring crop around here and we’ll be getting them off and on for the next few weeks, but the most noticeable spring crops are the radish pods and the tomato plant. As the temperatures increase, some of the winter crops will start to bolt (set seed), and, in the case of radishes, the seed pods are edible. In our newsletter, we read that the farmer and his staff had planted “podding radishes,” so that they would have a good crop during this time of transition; that could be, but it really isn’t necessary. All radishes will set seeds once they bolt.

The tomato plant is a sure sign that the farm has moved into spring. Every year, they start huge numbers of tomato plants (and other plants), more than they can use, in fact. So, the extras come down as part of our share. While we can’t eat the plant right away, we can try growing our own tomatoes. And nothing is better than freshly picked, home-grown tomatoes!

So, how are we going to use this bounty? Well, the tomato plant is in the ground out back, surrounded by what we hope is an impenetrable mesh of galvanized steel. The radish pods we’ve already pickled (watch for recipe tomorrow), the spinach and some potatoes we plan on using in a two-potato casserole. Everything else, we have yet to figure out.

Update April 16: The green cabbage just went into a batch of light cole slaw, the artichokes we had steamed as a side with a basil butter sauce for dipping, some of the kale was used like lettuce on sandwiches, some of the dill went into the pickled radish pods, and that’s about it.

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