CSA Week 1... Welcome Full Season Members

Vegetable List
Nufar Basil
Rainbow Chard
Garlic Scapes
White Russian Kale
Kossak Kohlrabi
Cherry Bell Radishes
Spoon Spinach
Some Kind of Zucchini and/or Summer Squash


Notes from the Farm
I'm not going to lie, it's been a really great spring here at the farm.
The food isn't coming as fast as we like (it never does), the weeds aren't properly under control (they never are), and the list of to-do's is getting longer (it always does)... but I've got a really good feeling about this year... it just feels right.
First, it's green as the dickens out there. It just looks good. We gambled a bit this spring, and whadda ya' know? It payed off... it doesn't always pay off, as it turns out, in farming, as in all endeavors of chance, the House always wins... but every now and again, you hit that hand just right, and it feels like your winning, or you are winning, in the moment... in this moment, with the risks we took this spring, we're winning... and it's a hell of a feeling.
Second, we've got one of the best, most complete, crews we've ever had here at the farm. We've farmed with some really great folks before, but this crew (so far) is special. The whole of this group is just remarkable... now, there is plenty of time for us all to get grumpy with each other, but for now, we're on a winning streak.
And finally, we're ready for the CSA. Some years it comes like a shock... “oh god, it's CSA time? What do we do now” (picture a group of grown-ass farmers running in circles, hands in the air, screaming). This year, we're ready... and it doesn't mean we might not fail you from time to time, but at least we're not starting from behind.
Thank you all for the support. Thanks for being a part of this farm... and here's to a great 2018 season.


Recipes
Kale Pesto
2 garlic scape spears
1/2 cup blanched almonds, toasted
1/4 cup finely grated Parmesan
10 ounces kale
1/2 cup extra-virgin olive oil
Coarse salt
In a food processor, pulse garlic and almonds until finely chopped. Add cheese and half of kale; pulse until combined. Add remaining kale; pulse to a paste. With motor running, pour in oil. Season with salt.

Tortellini In Broth with Swiss Chard and Pecorino
3 1/2 cups low-sodium chicken broth
1/4 cup shaved Pecorino (or any other good hard cheese) cheese for serving
1 package (8.8 ounces) cheese tortellini
1 bunch Swiss chard, ribs and stems removed, cut into 1-inch pieces
Lemon wedges (optional), for serving
In a medium pot, bring broth, rind (if using), and 3 cups water to a boil. Add tortellini and cook according to package instructions. During last minute of cooking, add chard and cook until tender. Remove rind; serve soup with shaved cheese and lemon wedges if desired.

Lillet and Brown-Butter Glazed Radishes with Kohlrabi
3 tablespoons unsalted butter
1 large bunch globe radishes (about 12), halved, plus leafy green tops for serving
1 large or 2 small kohlrabies (about 3/4 pound), peeled and cut into 1/2-inch wedges
1 cup Lillet Blanc (a sweet white wine will work fine)
Kosher salt and freshly ground pepper
Melt butter in a large skillet over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Add radishes, kohlrabi, Lillet, and 3/4 cup water. Generously season with salt and pepper. Boil, stirring occasionally, until vegetables are crisp-tender and liquid is reduced to a glaze that evenly coats vegetables, about 15 minutes. Transfer to a serving bowl; let cool 5 minutes. Toss with radish greens; serve.

Garlic-Scape Toasts
4 French-bread rolls (about 4 inches long), halved horizontally
3 tablespoons unsalted butter, room temperature
2 garlic scapes, thinly sliced diagonally
2 tablespoons coarsely chopped fresh chives
Coarse salt and freshly ground pepper
Heat grill to medium-high. Place rolls, cut sides down, on the grill; toast until golden brown. Spread with butter. Scatter the scapes and chives on top of each, and season with salt and pepper.