Week 1, We're So Glad You Made It

Vegetable List

Swiss Chard
Curly Kale
Lacinato Kale
Mixed Baby Lettuce
White Ice Scallions
Strawberries*

Notes from the Farm

Welcome to the Hancock Family Farm... we're glad you're here.

There is a comfort to the start of the year... generally, this is the beginning of everything... all the planning from last fall; the seed and supply order from New Years Eve; the first seeding of eggplants and peppers in the greenhouse in mid-February followed by the ratcheting intensity of the greenhouse work; prepping the soil; laying the beds; planting and hoeing the young plants... all to this moment when the pasta snaps and we begin to harvest what we've worked so hard to grow.

We actually did our first harvest today. The very first food of the year is heading to all you all... cutting teeth without a net. And it feels right... there is an intimacy to the first harvests of the year, the first private climatic moments of stewardship... a sacred still point to the turning world... that food should be transactional, it should be shared. And while all you all commit real dollars to the farm, the CSA model obscures the primary one-to-one dollar for product... the brass of it is that you really aren't buying food, you're supporting our farm, you're supporting us, and we're going to do our best to make sure you're well fed in return.

Per the usual, we are hobbling to a start... coasting until the season comes (and it's coming soon). The shares are always a little light this time of year, but we do have food, and we're thrilled to be offering it to you.

Thank you so much for the support, the laughs, and all the fun conversations to come. I'm thrilled, humbled, to be a part of the community you folkscreate with your support.

Recipes

Strawberry Baby Lettuce Salad

2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
Coarse salt and freshly ground pepper
4 cups baby lettuce
6 ounces strawberries (1 ½ cups), hulled and thinly sliced
¼ cups almonds (1 ½ ounces), toasted and coarsely chopped
1 tablespoon sesame seeds, toasted
2 ounces feta, crumbled

Whisk together oil and vinegar in a large bowl. Season with salt and pepper.
Add arugula, strawberries, almonds, sesame seeds, and feta. Gently toss until spinach is evenly coated with dressing. Serve immediately.


Kale Apple Salad

2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 bunch lacinato or curly kale, stemmed and sliced
1 apple, cored and sliced thin
1 celery stalk, sliced thin
¼ cup celery leaves
3 tablespoons grated Parmigiano-Reggiano

In a small bowl, whisk together vinegar, Dijon, honey, and garlic. Whisk in oil in a slow steady stream until emulsified; season with salt and pepper.
In a large bowl, toss kale, apple, celery, and celery leaves with dressing; top with Parmigiano-Reggiano before serving.

Creamy Swiss Chard With Coconut

2 tablespoons extra-virgin olive oil
1 small onion, finely diced (about 1 cup)
2 cloves garlic, minced
2 tablespoons grated peeled fresh ginger
1 small dried hot red chile, such as chile de arbol, stemmed and crumbled
2 pounds Swiss chard (3 to 4 bunches), stems removed, torn into 2-inch pieces (about 12 packed cups)
½ cup light coconut milk
Coarse salt

Heat oil in a large pot over medium heat. Add onion, garlic, ginger, and chile and cook until tender and fragrant, 6 to 8 minutes.
Add chard leaves, coconut milk, and 2 tablespoons water.
Cover and cook, stirring occasionally, until chard is tender, 4 to 5 minutes. Season with salt.