Backyard Gardens CSA: Week 3 – June 20, 2018

see site de rencontre personne vierge DIRT FROM THE FIELD:

follow First and foremost, a big thank you to the intrepid volunteers who came to our first Weeding and Wine Party on Tuesday! We tackled the allium (onion, leek, shallot) section in the top right corner of the farm field and Beth treated us to a picnic of pulled Carmen Ranch beef on a brioche bun, BYG salad mix salad with balsamic vinagrette, pluot crisp with vanilla ice cream, and a dry red wine as the sun set. Our second Weeding and Wine Party is next Tuesday from 5-7 pm, and we hope to see more of your smiling faces there!

source Volunteers digging in to the alliums at our first Weeding and Wine Party on Tuesday.

source Sunset on the newly weeded onion block from our picnic spot at the top of farm. Harvests are starting to dominate the farm week as we fill orders for 40 lbs of salad mix for local restaurants and groceries stores, and the warm turn in the weather is sure to increase demand. We were excited to harvest the first peas of the season for you this week, as well as humongous and gorgeous heads of romaine. It’s a perfect weekend for a barbeque and Caesar salad! There are also our first garlic scapes of the season for our large shares, and a taste of early broccoli for the half shares. What treats! For those who have not been introduced, check out our blog post from last year to learn more about the garlic scapes:

follow link unterschied zwischen cfds und binär optionen THIS WEEK’S SHARE:

site de rencontre lesbienne au cameroun Full Share

1 Head Romaine
1 Head Lettuce
1/2 lb Stir Fry Mix
1 Bunch Chard
1 Bunch Dill
1 Bunch Turnips (Joseph)
2nd Bunch Chard (Enterprise)
1/3 lb Snap Peas
1 Handfull Garlic Scapes



go Half Share

1 Head Romaine
1/4 lb Stir Fry Mix
1/4 lb Broccoli
1 Bunch Chard
1 Bunch Dill
1/3 lb Snow Peas





follow link FEATURED ITEM:

Our featured items this week are snow and sugar snap peas. Peas are such a delicious early summer treat, it’s hard for us to pick them for you without snacking them all away! We grow peas along the sides of our greenhouses, trellising them up the sides. Snow peas, which the half shares received this week (we’ll try to switch it up next week!) are harvested when the pod is fairly flat, and are excellent for stir frying. Snap peas, which the large shares received, are harvested with the pod is plump, and perfect for eating raw in salads. The snow peas in particular have taken off in Big Bob this year, with some plants approaching seven feet tall. If you can resist eating your peas straight out of the bin, here’s a Korean BBQ-inspired recipe where their crunch would fit right in!

Buffalo Cauliflower Wings

"These Buffalo cauliflower wings are baked, not fried and also gluten-free. They’re vegan, so easy to make, and a super healthy snack, appetizer or side."



  • 1 head cauliflower

For the batter:

  • 1 cup soy milk
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 1/8 tsp black pepper

For the buffalo sauce:

  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup tomato paste
  • 2 tbsp soy sauce
  • 2 tbsp tahini
  • 2 tsp garlic powder
  • 1/2 tsp cayenne powder


  1. Preheat the oven to 450ºF.

  2. Wash and cut the cauliflower head into bite sized pieces or florets.

  3. Mix the batter ingredients in a bowl until well combined.

  4. Dip each floret into the batter and coat evenly. Shake off excess and place on a parchment lined baking sheet.

  5. Bake for 20 minutes, flipping the florets over half way through.

  6. To make the Buffalo wings sauce you can mix all the ingredients in a bowl or add them to a blender and blend until smooth. Then pour the sauce into a mixing bowl. I prefer to blend them, but it’s up to you.

  7. Toss the baked florets in the sauce, 1 or 2 pieces at a time. Shake off excess and place back on the baking sheet.

  8. Bake for another 20 minutes or until golden brown, flipping the florets over half way through.

  9. Serve with ranch dressing.

More CSA box ideas for this week from Cook with What You Have (see the “CSA details” email from Beth):

New Garlic and Potato Soup with Pea Shoots

Dry Red Curry Broccoli with Toasted Peanuts

Swiss Chard Tart

Enjoy the sunshine this weekend!


Caitlin Rushlow
CSA and Accounts Manager
cell: 919-448-5963