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Week 1 (A)
May 16, 2014
Seeds of Hope Farm
CSA Newsletter
Seeds of Hope Farm
CSA Newsletter
This weeks
share:
Spicy Greens Mix
Lettuce Mix
Arugula
Boc Choi
Butternut Squash
Cilantro**
Potted Basil





Next weeks
Share: (B)
Spinach
Lettuce Mix
Beet Greens
Winter Squash
Radish
Mustard Greens
Boc Choi
Snap Peas
Herb


Hi Everyone, and welcome to the 2014 season.
Welcome also to Evan Winkler, our new apprentice,
and our practicum students, Leah Gable and Charisse
Moore. The cold spring has made for a slow and
challenging start to the season.
This time of year a share of leafy greens is the norm,
with maybe a few radishes. Look for them next week.
We are really happy to offer butternut squash that we
overwintered. The two small heat waves have really
shortened the harvest on some of our cool weather
crops, like radish and early lettuce. But, more are on
the way, as are the much wanted summer crops like
cucumbers, tomatoes, potatoes, and many others.
Admittedly, this weeks share is a little thin. But when our summer crops start to
produce well be able to make up for it, plus more. Stick around, the best is yet to
come.




From Your Farmers:




Upcoming Events:
Our first CSA dinner and cooking class is Wednesday, May 21. Everyone is
invited, but please RSVP so we know how many to count on.
RSVP or sign up when picking up your share, or calling Gabriel at
566.8643. Bring the family!



Farm Wish List:
COMPOST: your food scraps, coffee grounds. Bring them when you get your share.
VOLUNTEERS! We love company, you love being outside, and we have plenty of
weeds to pull. Its a win-win.

Food For Thought:
Interchangeable greens: Weve talked about this before, but cooking greens, like
the spicy mix in your share, are pretty well the same when cooked down. This
weeks mix is largely green and purple mustards, arugula, mizuna, and a little bit
of boc choi and kohlrabi. Treat it as you would mustards, kale, or collards- but
this mix can be cooked much less as they are more tender. They are even nice
raw for those who really like a kick in their greens.


This Weeks Recipes












































Arugula and Lettuce
Ideas

Mix together and have a fresh
salad.
Toss them together for a
fresh salad.
Top with a homemade
vinaigrette (see below)
If you find arugula too spicy,
wilt it down in a saut or a
short boil
When cooking eggs, wilt some
arugula by cooking it along
side the eggs for a couple
minutes.
.
Boc Choi
Raw
Dip those juicy stems into some
ranch, bleu cheese, or for a healthy,
more filling option, hummus. Treat it
like a mini wrap.
Boc choi also adds a great crunch to
many dishes, from salad to tacos.

Cooked
A popular Asian green, boc
choi is great in a stir fry.
Sneak them into a plain rice,
adding it and some finely
sliced onion to the rice just a
couple minutes before it is
done.







*From Helen Nearings Simple Food
for the Good Life
Homemade Vinaigrette

is a great way to save money on
dressing, keep it healthy, and
convenient. The great thing about
this dressing is you know whats in it
and can change its flavor depending
on your mood or dish.
Ingredients
6 parts oil
2 parts vinegar (red wine, balsamic,
even apple cider will do)
< 1 part mustard
< 1 part soy sauce
A few tablespoons honey.
Directions
Pour ingredients into a small
mason jar, lid it and shake.
Taste, and add ingredients as
necessary.
Too tangy or dry? Add sweet.
Too salty? Add a little mustard
and vinegar
Too oily? Add a little vinegar
and soy sauce or salt.
Keep the leftovers around for
your next salad.
Cilantro

Cut it up finely and top your
taco or egg, or breakfast
burrito!

Roasted Butternut Squash
Ingredients
1 -2 butternut squash
Olive or coconut oil (any will do,
butter too)
Salt and pepper
Garlic, cumin, honey, or all three
optional

Directions
Preheat oven to 400
Slice butternut in half
lengthwise. Remove seeds.
Coat all orange flesh heavily
with oil or butter.
Sprinkle with seasonings.
Roast for 45 min. or until soft
Scoop flesh from the skin
Serve with rice and a salad,
maybe a roasted chicken
since the oven is already on.
Can be converted to a soup by
adding coconut milk