Spring CSA News: Week Three

Harvest List—this week’s share will include some combination of the following seasonal produce:
  • lettuce
  • spinach
  • radishes
  • swiss chard
  • cilantro
  • hakurei turnips
  • kale
  • salad mix
  • green garlic
  • garlic scapes
  • beets
  • sugar snap peas
  • spring onions
  • fennel
  • broccoli
  • broccoli raab
  • mint
  • collard greens
  • strawberries
Please visit our Vegetables We Grow page on our website for information and recipes on each item. It’s a work in progress, so please bear with us. 
 
HAKUREI TURNIPS are not just any turnip.  
Not to be confused with a white radish, hakureis are a Japanese variety that are extra sweet and tender and can be eaten raw or cooked. Their greens can also be eaten. They may be in the same family, but they are very different from what you typically think of as a turnip. I like them sliced raw and sprinkled with salt or dipped in homemade mayonnaise. Our friend Andrea Reusing, over at Lantern, likes to pan roast Hakurei Turnips. Slice the turnips in half lengthwise and toss generously with olive oil, salt and pepper. Heat a skillet over medium high heat. Meanwhile, in a small bowl, mix together a big spoonful of honey and the same amount of water and a pinch of cayenne. Once the pan is good and hot, add a glug of oil and the turnips. Saute, tossing gently, for 10 minutes or til tender and golden brown. At the end, pour in the honey mixture and cook for another minute so it can create a glaze. Taste for salt and serve.
Cingh Neam, edible flowes
Farmer Cingh Neam prepares edible flowers for her CSA members.
 Edible Flowers

24 Hours in the Life of a TTCF Farmer
Most of our farmers work the night shift in housekeeping at UNC from 11pm-7am. Many of them come straight to the farm from work and are already in the field by the time we arrive. On a typical farm day, they might work in their garden til midday before heading home. This gives them enough time to cook for their families and eat and shower and sleep a little before heading back to work. CSA farmers, who have bigger gardens and more to harvest, usually have a picnic lunch and stay at the farm well into the afternoon. For these folks, the farm really is a second home—we even added a hammock this year to encourage afternoon naps! But truly, I have no idea how these farmers manage to work so hard and with such incredible attitudes after a full night’s work and very little sleep. Further proof that farming in community is indeed restorative.