Newsletter, Week 2

At last, a little heat. We couldn’t be more ready for some real summer weather, and neither could our plants. The eggplants and peppers now have their chance to perk up and start growing, and the tomatoes are starting to take off. The days are hectic, to be sure- we’re flipping beds already to make room for second crops, constantly trying to stay ahead of the weeds, and pounding in thousands of tomato posts. And harvest! We’re elated to be bringing in hundreds of pounds of salad greens each week, and are excited for the coming weeks, which will begin to fill with a more diverse array of veggies.


This week, we’ll have a very similar share to last week’s, with the addition of our favorite early brassica- salad turnips! Next week we’ll start seeing Napa cabbage, kohlrabi, and scallions. Before we know it it’ll be time for beans and cucumbers, peppers and tomatoes! Keep your fingers crossed for more of these 85 degree days!

Here’s the list for what’s in this week’s box:

  • Salad Mix
  • Arugula
  • Spinach
  • Radishes
  • Salad Turnips
  • Bok Choi
  • Lettuce Heads
  • Kale, Collards, or Chard
  • U-pick herbs

Also, and announcement: We’ve rescheduled the CSA member and volunteer potluck and sign painting party for Sunday, June 30 at 4 PM. Bring a dish to share, we’ll get together to eat and paint some signs for our plots. See you there!

Recipe corner:

Emily’s Quick Tahini Dressing

I use this simple dressing on my greens pretty much every night of the week. Easy, tasty, and adds a little heartiness to your salad.

  • 1/4 cup tahini
  • A good splash of lemon juice or apple cider vinegar
  • pinch of salt

stir everything together, and it will start to thicken up. Add water slowly, stirring after each addition, until your dressing is the desired consistency. Depending on my mood, I then add any of the following:

  • black pepper
  • chopped garlic
  • fresh herbs (rosemary, chives, basil, thyme, whatever is on hand)
  • paprika
  • splash of soy sauce
  • something new! Be creative!

Whip some up and enjoy it with your greens and salad turnips. If you haven’t tried those tasty white radish look-alikes, cut one open! Eat it for dinner!


2 thoughts on “Newsletter, Week 2

  1. I started my own little garden, already had some strawberries and I’m looking forward to eat some of my own tomatoes. It is not that difficult and it’s so cool to observe how everything is growing 🙂

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