This is the first week for potatoes and there are five different varieties we grew this year.  Purple Sun, Satina, Adirondack Red, Strawberry Paw, and German Butterball.  Potatoes aren’t just a delicious source of carbs; they contain Vitamin C, potassium, Vitamin B6, and some fiber and magnesium if eaten with the skins!  They also contain different antioxidants depending on the color of their skin.  Although not a common cooking method for potatoes, steaming may be one of the healthier ways to cook a potato because it helps retain more nutrients, while boiling and baking can cause more nutrient losses.

Source: Potato Nutrition Handbook, 2015

Potatoes 2019 CSA

• cucumbers
• squash
• peppers
• beet
• carrot
• scallion
• oregano
• green beans

• cucumbers
• squash
• peppers
• chard
• beet
• carrot
• scallion
• oregano

• Cucumbers
• Scallions
• Dill
• Extra Virgin Olive Oil
• Apple Cider Vinegar
• Mustard
• Salt
• Pepper

Cut cucumbers, scallions, and dill into the size pieces you prefer.  In a bowl, add salt and pepper to these ingredients.  Drizzle with desired amount of olive oil, vinegar, and mustard to taste.  Enjoy!

This “recipe” has no amounts because it can easily be customized to personal preferences and the ingredients you have on hand.  Other dressing combinations and different oils and vinegars or lemon juice could also be used.  The flavor develops more if left in fridge a few hours before eating, but it’s good to eat right away too!

• cucumbers
• green beans
• peppers
• kale
• beet
• carrot
• scallion
• cilantro
• lettuce
• baby fennel

Cucumber flowers

Okra flower

Camo toad

Veggies for tomorrow will most likely be:

• turnip
• snow pea
• chard
• scallion
• dill
• lettuce
• kale
• collard

Dill

Today’s share included 2 pounds of basil, which can make a lot of Margarita pizza or pesto!  Pesto is super simple and can be customized based on your preferences.  Many recipes call for pine nuts, but other nuts or sunflower seeds can be used if desired.  And cheese can be left out for a dairy-free option.  It can be added to many foods as a flavoring and really tastes great in pasta.  I hope you enjoy this seasonal herb!

Vitamin K helps with blood clotting and bone metabolism.  Today’s share includes collard greens and kale, which are both great sources of Vitamin K.  A 1/2 cup serving of cooked collards contains over 660% the daily value (DV) of Vitamin K and 1 cup of raw kale contains 141% DV of Vitamin K.  Make sure to eat some fat with those veggies because it increases the absorption of this fat-soluble Vitamin!

Sadie is excited for arugula, another good source of Vitamin K!

Source: Vitamin K , Arugula

The first CSA pickup will be Wednesday, June 5th at the farm.  You can pick up your share anytime between 4 and 6 pm.  Please bring a few bags to take your veggies home in!

I took a break last year, but the CSA will be available again this year for 16 weeks.  The price is $400.  If you are a returning customer, just email me and I’ll send you the CSA Member Agreement form to sign.  If you are new to the CSA, please take a few minutes to fill out the CSA questionnaire.

Thanks!