The days are longer and the sun is more intense even if the temps are still in single digits outside. Greenhouses smell like spring on a sunny day. We have started irrigation in them to get the overwintered spinach out of dormancy. Tomato, pepper, and eggplant seeds get started this week in the seedling shed. Yes it’s time to start thinking about summer! Our Summer CSA will start on June 12th this year. Signups are open and there is plenty of information here. We are also offering a new "Just Vegetables" share this summer. It is a more traditional CSA share with only the best summer vegetables in it. Our members who purchase this share will still be able to add items using our online store if they wish.
Green Mountain Harvest Hydroponics is once again supplying some beautiful and awesome-tasting head lettuce and bok choi from their sustainably-heated greenhouse in Waitsfield, Vermont. You may know Dave; he has been running Hartshorn Farm on Rt 100B in Waitsfield for many years. The farm is certified organic.
Here is what you can expect in next week’s share
subs available for items with an asterisk
Tomato Sauce from Joe’s Kitchen at Screamin’ Ridge Farm
* Eggplant Spread from Joe’s Kitchen at Screamin’ Ridge Farm
*Pizazz x 2 from Red Hen Baking Company
*Alaskan Salmon Filet
*Eggs from Moretown
Carrots from Kingsbury Market Garden
Fresh Spinach from Screamin’ Ridge Farm
Garlic from Highland Gardens
Head Lettuce from Green Mountain Harvest Hydroponics
Bok Choi from Green Mountain Harvest Hydroponics
Onions from Blackwell Roots Farm
Potatoes from Blackwell Roots Farm
Next delivery is Thursday March 20th.
Substitutions Available this Week
Substitutions are available on our web store any time until noon on Monday February 3. (http://www.farmigo.com/store/joescsa).
If you miss the window, call and we’ll do our best to accommodate you. We place orders with our suppliers Monday afternoon. They need some time to get their product together in order to have it at the Mad River Food Hub Thursday morning when we pack the CSA boxes. That said, however, we can often make late minute changes, and if we have the product, we will!
Please note that we offer you choice of substitutions whenever we can, so you will see two options, but you can choose just one.
No Eggplant Spread: Sub Maple Vinaigrette from Joe’s Kitchen at Screamin’ Ridge Farm
Winter sugar spinach
We call it winter sugar spinach because all the cold weather makes the spinach in our own passive solar (i.e., unheated) greenhouses thick, chewy, and sweet. It tastes fantastic. And totally different than spinach grown in warmer weather.
We strongly recommend eating it raw—it’s just too good to cook.
This is wild salmon and tends to be much milder than the farm raised variety. A bit drier as well since it is not fed a high fat diet. A simple great way to prepare it is just simply sautéed on the stove top with a bit of salt and pepper. We usually drizzle a bit of the Maple Vinaigrette over the top, or serve it with a spinach salad.
Last fall when we had a bumper crop of Rosa Bianca Eggplant we sliced them in half and scored them with a knife, drizzled them with olive oil and roasted them. They were packaged and frozen. Now we have pureed them with some parmesean cheese, olive oil, garlic, oregano, thyme, salt, pepper, and lemon. It makes a great spread on your pizzazz or just on some really good bread and eaten cold. We suggest you put it on the pizazz first then the tomato sauce on top. Add a bit of fresh goat cheese just at the end on the pizazz.
New article about our farm
Follow this link below to read the current edition of Edible Green Mountains. Joe’s Kitchen and Joe are featured on page 13.