Youth Farm CSA: June 4th Newsletter (Week 1)

Dear CSA members,

Welcome to the first week of the Youth Farm Community Supported Agriculture (CSA) program. Every Monday for the next 18 some odd weeks, a new blog post, a.k.a a CSA newsletter, will be posted. The CSA newsletter will include farm updates, recipes, photos and more. Please feel free to share your comments, recipes, or cooking tips. Many of you remember the paper printed letters in previous seasons, I hope you will fine the online version even better!

Courtney and Valerie

As for the Youth Farm goings-on, planting is our biggest focus this time of year.  Last week we planted all of our winter squash, pumpkins, the first corn, flowers, and lots more.  I am keeping my fingers crossed that with all the rain we are receiving, the corn does not root in the soil before having a chance to germinate. We’ll see. Amidst all the planting, Ryan, the farm assistant, has been spear heading some building projects, giving our outdoor kitchen a needed make over by building some great reclaimed cabinets and  a trellis for climbing flowers.

Ronald and Ryan building a trellis

As for your share this week, you will find lots of spring marvels to be eaten fresh, lightly cooked, or incorporated into any meal just about anyhow you can imagine!  To elaborate on “spring marvels”, the share this week will include beautiful spinach, Chinese cabbages, spicy arugula, various mustard greens, tender salad mix, lettuce, atomic red radishes, and and maybe more.  All of these spring greens thrive in the cool, wet spring, and now they are ready to be harvested and enjoyed.

And now a recipe for a delicious arugula salad.

1/4 cup balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon sugar or sweetener of choice, a few pinches of salt, freshly ground black pepper, garlic (2 cloves, maybe more if you love garlic), 1/2 cup extra-virgin olive oil, arugula, shaved Parmesan*, a squirt or two of lemon is great too

In a small bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved, lastly whisk in the oil. Taste and adjust. Garnish with Parmesan cheese and enjoy.

Tip: Try peeling garlic by smashing it on a cutting board with the side of a knife; it works great.

Thanks to all of you for joining the Youth Farm CSA. We look forward to seeing you all soon!

If you would like more information about the Youth Farm and our goings-on, please check us out at and, and check out more blog posts!