Youth Farm CSA: June 25th Newsletter (week 4)
Welcome to the 4th week of your community supported agriculture share. As the heat and summer continue to come, we will soon leave behind the tender tatsoi and crisp Chinese cabbage for the better known veggies like broccoli and onions. But don’t despair, we still have a few more weeks before any major changes. And we’ll still have plenty of Chinese cabbage, too!
As for farm happenings, the Youth Farm crew is busy helping close down the greenhouse for the season, finishing up our major planting push, and seeding our last carrots and beets. With all the major planting behind us, we now head into the weeding season. All the 25 or so Youth Homes teens that come out to the Youth Farm every week are working hard harvesting for the CSA, learning about irrigation and planting, cooking up great meals everyday at lunch, and doing a fantastic job.
As for this week’s CSA share, everyone will be happy to know there will be carrots, lettuce, kale, salad mix, spinach, kohlrabi, radishes, mustard greens, maybe baby beets, and broccoli raab (also called broccolini). Of course there may be slight changes or additions, but that’s the gist of it.
The 4th of July is right around the corner so if you are heading out of town you can have a friend pick up your share or we can donate it to Youth Homes.
RECIPE OF THE WEEK: Summer Kale Slaw
Ingredients: Bundle of kale, a few carrots, approximately a 1/4 cup lemon juice and 1/4 orange juice, 3-5 tablespoons olive oil, half a red onion (very thinly sliced), a bit of Parmesan cheese, and sunflower seeds.
Directions: Finely slice up the kale and onions and grate the carrots. Mix everything in a bowl, being a bit rough on the kale, and season to your taste with salt and pepper. You will actually cook the kale slightly in the acidic liquid. I think its nice to let this sit for a half hour or so before eating and then go ahead and through in the cheese and seeds. Really delicious!