Backyard Gardens’ CSA: Week 3 — June 21, 2012


This is the first crew member post of the season!  I’m Liz + I’ve been working in the fields and greenhouses here since April.  It’s exciting to see new plants ready to eat.  This week, we harvested some of this year’s carrots, which are nice + fresh + tender, as well as some beautiful kale and chard.  Scallions are coming out of the ground and peas are just around the corner…though they’re not quite here yet.  We’ve been planting tomatoes, cucumbers, peppers and squashes — and we’re starting to see the first green tomatoes on the vine.  Summer can’t come soon enough, can it?

With the weather changing and the solstice yesterday, the crew is starting earlier and earlier in the morning to harvest while it’s cool.  But it’s a great payoff — being able to see the fruits (or, rather, vegetables) of our labors…

Here’s to the season gathering momentum!


What’s in Your Bin

Full Share:
2 heads Leaf Lettuce — 1 green, 1 speckled
1 bunch Beet Greens
1 bunch Kale
1 bunch Carrots
1 Napa Cabbage
1 bunch Turnips
1 bunch Scallions


Half Share:

1 head Leaf Lettuce
1 bunch Kale
1 bunch Carrots
1 Napa Cabbage
1 bunch Scallions





Napa Cabbage Taco Topping:

1 head napa cabbage
3 scallions
1 Tbs mayonnaise
1 Tbs lime juice
1 tsp apple cider vinegar
2 tsp fresh cilantro
1 diced jalapeño
1 clove garlic, minced (optional)
Salt to taste

Shred or finely sliver the napa cabbage and scallions.  Mix the other ingredients and pour over the cabbage.  Mix and chill for 2-4 hours for the flavor to meld.

Once ready, put on top of your favorite taco filling — it works wonderfully with fish!


Sauteed Beet Greens

1 bunch beet greens
1/4 lemon
Olive oil
Salt + pepper to taste

Heat olive oil in a sauté pan.  Add beet greens and salt + pepper and sauté until tender.  Squeeze the juice from the lemon into the greens, mix to coat, and serve.


More Recipes (From the Smitten Kitchen):

Baked Kale Chips

Napa Cabbage Salad with Buttermilk Dressing