Even though Beltane (mid-point between spring/summer) has come and gone, it's that time in the season where spring culminates before an exhale into summer (think honeybee swarm riding a rip tide at a painted turtle's pace). The result is a melting pot of planting, harvesting, weeding, fertilizing with compost teas – enough to make your farmers' head spin. Sometimes it's best just to breathe into the chaos wherein you find calm in the rhythm of turning soil, thinning carrots, planting squash, and harvesting spinach—knowing that the late June pause is just over the horizon before the next peak into summer.
And speaking of harvests, we hope you find calm in your kitchens and salads bowls as you enjoy this week's CSA share as follows:
Radishes – French Breakfast var.
Mixed greens – mesculin mix?
*see recipe below for asparagus soup
On the horizon – mixed salad greens, parsley, dill, possibly cilantro and savory alongside more radishes, green garlic and rhubarb and keep your fingers crossed for another round of asparagus
And a few events on the horizon that you are welcome to join us for including:
Farm party/open house this coming Saturday June 7, 4:00 pm - ? Bring a dish to share, hula hoops, any musical instruments for a jam session around a bonfire. You're also welcome to camp out at the farm.
Currant Events, July 12, 10 am – 2 pm; highlights include orchard tour, fruit tastings, pie contest, jam session/music making, great food and conversation...(we stuck an invitation in your CSA share bags for details). Suggested contribution $25. Please RSVP by July 8. (link to sign-up form)
Meanwhile, enjoy this week's spring delights from the farm and give us a buzz if you have any questions, recipe ideas or are feeling lost at sea in terms of what to do with all those herbs.
from the kitchen of Farmer Erin with inspiration from her mother, Diane Mikonowicz
2 – 3 C chopped asparagus
½ C chopped onion
¼ C chopped green garlic
Chopped lovage and chives (add as much or as little as you desire)
4 – 6 C water (enough to cover over veg and herbs)
4 TBSP butter
¾ C milk (can also sub plain yogurt or cream)
salt, pepper to taste
Chop asparagus, onion, green garlic and herbs and place in soup pot. Cover with water and bring to boil. Reduce heat and simmer for 10 – 15 minutes. Puree in a blender. Meanwhile, melt butter and transfer pureed soup creation back into soup pot with butter. Add milk simmer for ~ 5 minutes. Serve hot, salt & pepper to taste. You can also double, triple the recipe and freeze extra soup for later.
Have a favorite asparagus recipe to share or a memory of your first time you tasted rhubarb? Let us know and we'll pass along the spring garden goodness.