Harvest List—your share will include some combination of the following seasonal produce:
- swiss chard
- hakurei turnips
- salad mix
- pea shoots
- green garlic
- spring onions
NOTE: Inside your box you will find a vegetable ID sheet. Please visit our Vegetables We Grow page on our website for information and recipes on each item.
Sauteed Swiss Chard
A simple way to prepare chard or kale or any other leafy Spring green.
Start chopping the stem ends of the bunch, cutting them small and then getting bigger as you move up into the leaves. Heat a skillet over medium-high heat and add some olive oil. Add in the chard and a generous pinch of salt. Let it all wilt, stirring it just enough to get the top leaves to the bottom. Add in a touch of water if it seems a bit too dry. Meanwhile, chop up a couple garlic cloves. Cook for about 10 minutes and taste for tenderness —add any extra salt, oil or water if needed. Once tender, move the greens to the side of the pan, and toss the garlic and a pinch of red pepper flakes into the center of the pan, adding a splash of oil if the pan is dry. Once the garlic smells delicious, stir the greens back into the garlic and serve.
Photos by Natalie Ross.
Preparing the Soil for Planting
CSA Farmer Cingh Neam (pictured top) prepares her garden beds with her husband and son. Most of our farmers use traditional hoes to cultivate the soil, but as they expand their farm businesses and take on more CSA members, their number of beds also expands. Doing all of that cultivation by hand, especially during the busy Spring, is a whole lot of work. It’s incredible to see the farm transformed from its quiet winter state into a bustling community of families working the soil together and eager to begin planting. Zar Ree and her husband, Lion Wei (pictured bottom) recently invested in a walk-behind tiller to help speed up their soil prep. In both cases, these farmers turned in the winter cover crop, building the soil’s organic matter.