CSA Week 2 and Update!
HI Friends!
Happy Mother's Day!
We hope you all loved the first CSA! And for those of you half share people on even weeks we're excited to share your first CSA with you this week!
First off, we're still not sure what the start date is going to be for Vanderbilt but we've been told that it will probably be the first weekend in June. Please, help us recruit CSA shares for this location if you can! If you refer someone we will give you a $10 credit at our market booth.
Secondly, as soon as we have enough people we would like to start dropping CSAs at Vandy. Does anyone associated with Vandy have a location where we could deliver CSAs for an hour or so until the market starts?
In other news we have been super productive this week! We got two sweet new WWOOFers for the next 3 weeks and they are helping us kick some major butt and get a lot done! They got here on Wednesday night and since then we have composted all the beds in the big field that needed to be planted, staked and strung the tomatoes, harvested for CSA and restaurants on thursday, harvested for CSA and market on Friday, made many soil blocks for the greenhouse, transplanted cucumber and squash, planted sunflowers, zinnias, more squash and cucumbers, okra, beans, arugula, turnips, radishes, lettuce mix, baby kale, strung the peas and we still had time to play with a baby lamb. Phew!!! Plus Jesse has been cultivating all the crops up a storm so we are pretty on top of the weeds. And will get caught up this week!
Here are some photos from the week!
In other news we've had another lamb that has been rejected by its mom (not happy mother's day to ewe) and Stephen has decided to take it on as his own. He will check on it and bottle feed twice a day for the next several months. It will live with the other sheep but will be fed by him till it's time to ween. We're now up to 29 lambs! Not sure how many we have to go! But we expect to have about 40 total.
Without further ado, here's the CSA for WEEK 2!!
Strawberries, Toscano Kale, Green Onions, Fresh Herbs, Garlic Scapes, Kohlrabi, Arugula, Head Lettuce, Easter Egg Radishes, Napa Cabbage (Optional)
Veggie of the week: Garlic Scapes
http://www.bonappetit.com/test-kitchen/ingredients/article/garlic-scapes
"Garlic scapes are the stalks that grow from the bulbs of hardneck garlic plants. If left unharvested, the scapes eventually bloom flowers when the garlic plant fully matures. However, the scapes are usually harvested before they flower so the garlic plant can channel all its energy into producing the most flavorful bulbs. The resulting scapes taste mild and sweet, like chives or scallions, but with a hit of unmistakable garlicky flavor that's softer than its bulbous counterpart.
Raw garlic scapes are crunchy like green beans or asparagus, but you can eat scapes raw or cooked, whole or chopped. Prepping them couldn't be easier: Just trim and discard the stringy tip of the scape, then cut crosswise, either into tiny coins or string bean-like stalks. The easiest way to think about cooking with garlic scapes is to use them the way you would use garlic or scallions, although there's hardly a wrong way to enjoy these tasty tendrils."
For those non-CSA folks, we've got lots of amazing stuff coming at you at our Monday CSA drop at Nicky's Coal Fired in West Nashville and Richland Park Farmers Market next week: Strawberries, lettuce, arugula, baby mustards, frisee, erbs, kale, kohlrabi, chard, collards, radishes, and lots more veggies. Plus grass-fed lamb and bread from Village Bakery and Provisions on Saturdays!
Thanks for your support, we couldn't do this without you!!
Love, your farmers,
Lizzie, Jesse, Tony, Stepho Believo, Erin, Megan, Chris, Winnie (going to be the face of Modern Farmer magazine if she wins the dog contest which obviously she will), Stormy, all the sheep, and our cow sprinters (they regularly run clear across the field!)