This is the 11th Winter CSA and the 2nd of three pickups for preseason Spring Greens shares. 

Farm News: Why we purchase our asparagus from other farmers (for now)…April 18, 2017

When we first started the farm, 10 years ago, we understood, at least academically, the importance of getting perennials, like fruit trees, rhubarb, and asparagus, into the ground early, so we could begin harvesting them as soon as possible (many of these things take several years to get to a size where you can harvest them). So one of our first tasks that first spring was to plant an asparagus patch by plowing out deep trenches, setting 500 asparagus crowns at the bottom, and then filling the trenches slowly over the following year to get back to a level field. Then we tended the young plants, without harvesting them, for two years. Finally, in the third year, we were able to harvest a small amount, and by the next year, we were harvesting quite a bit each week, enough to supply our CSA and take a little to market. Unfortunately, during the entire time we had this asparagus, we fought Johnson grass in our asparagus patch… this means that at least three times per season, we would get down on our hands and knees and crawl through the asparagus patch, wrestling Johnson grass rhizomes out of the ground, and hauling them away so they wouldn’t take root again. This became a Sisyphean task, with no real progress toward eradicating the weeds, only a stalemate. Eventually, last year, we decided that we had had enough, and it was time to remove the asparagus, destroy the Johnson grass with aggressive mowing and tillage, and transition the land into permanent beds, where we are currently raising head lettuce. We plan to prep land this summer for asparagus to be planted next spring, removing all perennial weed pressure before we plant a perennial crop. Meanwhile, for our sanity and morale, the asparagus in your shares will come from Dan Bigby and Sam Miller, who both had enough sense to get rid of the Johnson grass before planting their patches. Live and learn. And enjoy the asparagus.

Thanks,

Farmer Curtis

Next pickup May 2nd is our final Winter CSA and dinner is on us, we are making Pizza for all of you, see your note in your box. Sign up now for Summer CSA and never miss a week. 

What’s in your share?

Full Share:

Spinach

Leeks

Mini Romaine Head Lettuce

Salad Mix (Millsap Farm greens and Box Turtle Farm greens)

Zucchini

Kale

Asparagus (Fassnight Creek Farm, Springfield or Sam Miller’s farm )

Cucumbers

Basil (just a little taste)

Collards

Swiss Chard

Bok Choi

Green onions

Garlic

Carrots

Dragon Tounge Mustard Greens (Box Turtle Farms)

Herb choice

Bread Share:

Honey Whole Wheat by Emma and Anna Millsap

Half Share:

Spinach

Leeks

Zucchini

Salad Mix (Millsap Farm greens and Box Turtle Greens)

Mini Romaine Head Lettuce

Kale

Asparagus (Fassnight Creek Farm, Springfield, Sam Miller’s Farm)

Cucumbers

Swiss Chard or Collards

Garlic
Sampler Share:

Spinach

Leeks

Zucchini

Salad Greens mix ( Millsap Farm greens & Box Turtle greens)

Kale

Asparagus (Fassnight Creek Farm, Springfield, Sam Miller’s Farm)

What do I do with….


Leeks

use like green onions, or substitute regular onions for a more mild delicate flavor.

Leeks and potato soup is good

Sautéed leeks with zucchini and basil is lovely
Collards:

Salad! or you can cook them, but chopped up fine in a salad adds a dark green, flavorful and nutritious element to lettuce.

Saute them

the traditional southern boiling with ham hocks and beans

these would make great greens wraps – for sandwiches or nut pates or whatever you want.

Mustard Greens:

Spicy if eaten raw, but mild if cooked. These are great lightly sautéed with a bit of garlic and vinegar or soy sauce sprinkled on right before serving.
Forest releasing Lady bugs. Using beneficial insects to eat some of our pest insects like aphids.

One Pot White Bean and Pasta with Leeks and Asparagus
Serves 4 

2 cups dried pasta (smaller shapes work well)

2 cups vegetable stock

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon red pepper flakes

3 cups leeks, chopped (1 large leek)

1 bunch of asparagus, ends trimmed and cut into bite-sized pieces

juice of 1 lemon

1 cup gruyere or swiss cheese, shredded

19 oz white beans, drained and rinsed

In a medium pot, add the dried pasta, stock, salt, pepper, red pepper flakes, leeks and asparagus.

Cover and bring to a boil.

Reduce heat, and cook (covered), stirring every 2 or so minutes, for 10 minutes or until pasta is cooked through.

Remove from heat and add the lemon juice, cheese and white beans. Stir until the cheese is melted through and serve.

(from Sweet Peas and Saffron)

 

Collard Salad
1 bunch of collards

1 bunch of kale

1 tart apple

Fennel fronds, carrots, radishes (optional)

5 oz feta cheese

walnuts or pumpkin seeds

olive oil

raisins or craisins

balsamic vinaigrette
De-stem collards and kale. Roll leaves together into a log of sorts. Thinly slice into narrow ribbons. (1/4 inch) Add a little olive oil and massage until all greens are coated with oil. Chop apple, fennel and any other veggies you want to add (carrots and radishes work well here). Add walnuts (toasted if you want) or pumpkin seeds, raisins and crumbled feta cheese. Toss with a balsamic vinaigrette and serve! (you can add hard boiled eggs to this too if you like)
 

Hummus Collard Wraps

2 collard leaves

½ cup basil pesto hummus

10 asparagus spears, roasted or raw

½ cup cucumber, peeled and sliced into short thin strips

1-2 carrots, peeled and sliced into short thin strips

½ cup zucchini, sliced into short thin strips

½ cup radish, sliced into short thin strips

½ cup red cabbage, sliced thin

½ avocado

micro greens, sprouts or baby greens
Wash and dry collard leaves and then use a paring knife to shave down the stems. This will make them much easier to fold.

 

Place collard leaves on a flat surface, spread ¼ cup of hummus near the top/middle of each leaf, fill each leaf with the remaining veggies, splitting each amount between the two wraps. Wrap the leaves as you would a burrito. Cut each wrap in half and enjoy.
Makes 2 wraps. (from Eating Bird Food)

Thanks for choosing us to be your farmers!

~Millsap Farm Crew

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