CSA Week #2 (B)
June 25 & 27
Welcome to our week "B" members...We’re excited to kick off another amazing growing season! You’ll be eating fresh from our farm fields from June through November, and we can’t wait to share the bounty of each week’s harvest with you. Here’s to a delicious and nourishing season ahead!
🌱 Eating With the Seasons
These early shares are full of greens because that’s what the cool, wet spring has nurtured—and what our bodies are calling for this time of year.
Eating with the seasons means we’re following nature’s rhythm. We’re in tune with what’s growing right now, what tastes best, and what supports our well-being as we move from spring into summer.
Thank you again for being part of our farm family.
Have a beautiful week, friends!
- Maggie & Matt
FARM NEWS & NOTICES
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What’s in the Shares
Garlic Scapes
Garlic scapes are the curly green flower stalks that grow from hardneck garlic plants. We harvest them in early summer to encourage the garlic bulbs underground to grow larger. They have a mild garlic flavor—less intense than the cloves—and can be used much like scallions or chives. You can also enjoy them in Garlic Scape Pesto or grilled!
Storage: In an airtight bag in the fridge.
What I'm making: Garlic Scape Pesto
Bok Choi
Time for a stir fry! Bok choi is an Asian green that is part of the cabbage family. You can eat the whole thing-- stalk and leaf. Just cut off the very bottom of the stem where they meet.
Storage: In an airtight bag in the fridge.
What I'm making: Bok Choi Stir Fry
Sugar Snap Peas
These have edible pods! VIDEO: Just remove the top stem and the string that pulls down the side. The sweet flavor of the peas is brought out when they are briefly cooked until bright green. Don't overcook!
Storage: In an airtight bag in the fridge.
What I'm making: Cooked and served with butter and salt. Simple and delicious!
Arugula
We love this new variety that's a mix between a cultivated and wild arugula. It has great texture and pungeant flavor.
Storage: In an airtight bag in the fridge.
What I'm making (on repeat): Arugula Salad with a simple lemon-garlic vinaigrette and shaved Pecorino cheese.
Red & Green Boston Lettuce
Your farmers' FAVORITE lettuce! -- so tender and buttery (also known as "Butter" lettuce). Point is, don't overpower it with a heavy dressing. Use the "Perfect Green Salad" recipe below.
Storage: In an airtight bag in the fridge.
What I'm making: Salad! With feta and sliced red onion.
Red Leafy Kale
Love Kale Salads? This tender kale variety is perfect for that. Massage your dressing into the kale and let it sit a while to further soften the leaves. Again, remove the stem first (and discard or use in soup/pesto).
Storage: In an airtight bag in the fridge.
What I'm making: Kale salad!
"Brocci" Baby Broccoli
This is a new variety that we've started growing in the past few years. It's similar to broccolini, but has smaller floret and a more tender stem. You can eat the whole thing! Terrific sauteed or steamed until just tender.
Storage: Store in an airtight bag in the fridge.
What I'm making: Sauteed -- recipe below.
Spinach
We just can't get enough of this early season variety. It's so sweet! I just used the whole bag for a delicious spinach quiche which makes a quick lunch for hungry farmers.
Storage: In an airtight bag in the fridge.
What I'm making: Spinach Quiche
Our Favorite Recipes
Spinach Quiche
You can make this with spinach or with kale. A great way to use up greens!
Perfect Green Salad & Vinaigrette
The perfect salad every time, for every season. Step-by-step instructions on the simplest way to wash lettuce and whip up a quick, light dressing. Our go-to every night of the week!
Bok Choi Stir Fry
I love this recipe -- I typically make it with the bok choi and an added bunch of kale!
Simple Braised Bok Choi
Simple side dish. Love the tender crunch of the bok choi stems!
Sauteed "Brocci"
Just a simple saute with garlic and lemon.
Kale Chips
Like potato chips...but kale. Seriously delicious with either type of kale in the share this week. It bakes down a full bunch that you could eat on your own in one sitting. A good way to use up the kale if you don't have other plans for it.