2024 CSA Week 1

Vegetable List

Astro Arugula
Boc Choi
Swiss Chard
White Russian Kale
Muir Head Lettuce
New Red Fire Lettuce
Gold Frill Mustard Greens
Spoon Spinach
PYO Herbs

Notes from the Farm

Every year, the first CSA week feels like waking up after a long nap... rested, content, a little confused, excited and also an instant mild panic... Did I sleep too long? What day is it? Where am I?
It always works out... well, it mostly always works out... regardless, it's time.
We take the responsibility of the CSA seriously, maybe too seriously, and in a way that is different than other aspects of our farm. We want to do it right for all you all... If we don't have food in the stand, so be it. If we don't bring lettuce to farmers' market, they'll live. But if we don't have food for you all, my entire sense of self unwinds and slowly is blown away into the universe, lost forever... super healthy mind set, wouldn't you say?
But in that, in the membership, in my anxiety, there is a rhythm... an accountability that keeps the entire farm on track. I don't farm because I want to be a good farmer... by all measurable standards it's a real shit show over here... I farm because I love it. I love stewarding, weeding, I love seeding in the greenhouse, being outside face up in the sun and rain, I love the community farm builds... I love the farm. That said, I also oughta be a little productive from time to time to make sure I can continue to farm, and that's where the real power of the CSA membership comes in for me... the Membership acts like an internal clock, a drummer deep in the pocket, keeping rhythm, moving me along. I'd hate to see what would happen if I didn't have a CSA membership to keep me accountable... I mean, it'd fun... but we wouldn't last long as a farm.
So to that, thank you. Thank you for the support, the motivation, thank you for keeping time and waking me up every year.
I'm very excited about this season.

Recipes

Shiso Cachaça Coctail

2oz Cachaça (or white rum)
3 Shiso Leaves
2 dashes Grapefruit Bitters
1 oz Lime Juice, plus slice of lime for garnish
6 to 8oz Club Soda or Seltzer Water. Tonic Water not recommended.

Begin with the Shiso. It can either be roughly chopped and put in the glass or put in whole and muddled with some sort of blunt stick (the backside of chopsticks work awfully well).
Add the Cachaça, bitters and Lime Juice
Fill the glass with Ice, top with the soda water of preference, and garnish with a whole Shiso leaf and Lime slice. Very simple, very refreshing.
This also stands up as an excellent non-alcoholic drink if you omit the bitters and Cachaça.


Bourgeois Ants on a Log

Boc Choi
Almond Butter
Sweetend Dried Cranberries

Carefully break all of the stalks off the Boc Choi. Remove the leaves if desired, I prefer them on both for flourish and it's a delicious to eat once you've finished the stalk.
Smear Almond Butter in the stalk trough as you would celery and sprinkle with cranberries. I prefer to chop up the cranberries, but they are good either way.


Sauteed Boc Choi

2 teaspoons safflower oil
1 teaspoon minced garlic
2 teaspoons minced ginger (from a 1-inch piece)
1 head boc choi halved lengthwise, then thoroughly washed and drained
1 tablespoon low-sodium soy sauce, plus more for serving

Heat oil in a medium skillet over medium-high. Add garlic and ginger; cook until fragrant and golden, about 30 seconds. Add boc choi, stirring to evenly coat. Add soy sauce and 2 tablespoons water; cover and cook 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and boc choi is tender, about 2 minutes. Season with more soy sauce, if desired, and serve.

Boc Choi, Carrot, and Apple Slaw

1 pound baby boc choi (4 to 6 heads)
1 teaspoon coarse salt
1 peeled apple, cut into matchsticks
2 large shredded carrots
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 teaspoon finely grated peeled fresh ginger
Coarse salt and ground pepper

Halve boc choi lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add boc choi; season with salt and pepper. Toss.