Welcome to the 2024 Community Supported Agriculture, (CSA) season. We’ve already been hard at work growing your vegetables for the past few months. We, too, are looking forward to seeing the fruits of our labor! This is just the beginning. But this has also been our off season, our “winter break”. I was back at farmers market last Saturday selling plants. But before that it had in fact been the longest continuous market break we have ever taken. It was wonderful. Randy had time to work on getting his workshop set up with all of this dad’s old tools. Hours of sorting and cleaning and organizing. He’s in heaven. I trained for and ran a half marathon in Little Rock in March, and have been spending a lot of time wandering around the woods. Cooper turned seven and is now (sort of) in charge of the chickens. While we were happy for the break, we are excited for the busy season as well.
Eat your greens
When we say “eat your greens” we don’t just mean the chard and the arugula and the stir-fry mix. We mean the onion tops and the celery leaves and the radish greens. Yes, all those are edible! Radish greens are best cooked because they have a slightly fuzzy texture that is a bit odd raw. You can toss them in with your stir-fry mix. Onion tops can be used just like scallions, just chop them finely so they are not fibrous. Use them to top soups, salads and sandwiches, make dip or fritters. Extra can go in the freezer for future stock, broth or marinades. Celery greens have a strong flavor like an herb. You can use them to make pesto or a creamy soup.
Small Shares
- arugula
- stir fry mix
- radishes
- chard
- onions
Full Shares
- arugula
- stir fry mix
- radishes or strawberries
- chard
- onions
- celery
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