Relish the Zucchini!

Dear KCSA community,
 
She might be busting out record breaking temperatures in Siberia at the moment, but Mother Nature has been a little kinder to us as we slowly, but surely, get past our slow, cold and wet S.E. P.A. spring! Our zucchini replanting’s are coming in and our summer squash replanting’s are not far behind. Get ready; and relish!
 
Our timely—but slow growing—carrots and peas will make it onto the share this week for full and partial shares. Unfortunately, yields will be down a little due to spring wash out, seed corn maggots and time constraints. Particularly with the peas. Our snap and snow peas will be on u-pick. As always, all full and partial shares have access to u-pick, so everyone please stick to the limits.
 
Beets will also be a new item this week and will make it onto all the shares. We had to re-sow the majority of these and a lot of effort has gone into keeping up with the cultivation, especially for those that have been in the ground for a month longer than planned!

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WHAT'S IN THE SHARES THIS WEEK!
LETTUCE, KALE, SWISS CHARD, DANDELION, DILL, CILANTRO, ZUCCHINI, SCALLIONS, BEETS, CARROTS, RADISHES, CUCUMBER, YUKINA SAVOY & BASIL.
U-PICK:
FLOWERS, HERBS, PEAS, & STRAWBERRIES

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Now, as Chester County is moving toward the green COVID-19 mitigation phase, I think a little CSA housekeeping is in order:
 
If you need to alter your pick-up day due to new work or travel arrangements, I will need to know before noon the day prior to your scheduled pick up at the very least. In other words, if you pick up 1pm-4pm or 4pm-7pm on a Tuesday, you need to email me before noon on Monday (and receive a subsequent email confirmation from me). If you pick up at 1pm-4pm or 4pm-7pm on Friday or 9am-12pm on Saturday, you need to email me before noon on Thursday (and receive a subsequent email confirmation from me). If you just need to swap your pick-up/u-pick window within the same pick up day, please also email me to let us know your change of plan, but the time constraints aren’t quite as important.
 
As all our pre-harvested vegetables are being boxed this season, we only harvest the exact amount of vegetables that we need. This is great, as we literally have no harvest wastage. With this system, however, if you miss your pick-up, you miss your share. Please understand that there is a lot of thought, organization and work that goes into producing each member’s share. And although some fruit does grow on trees…lettuce heads don’t! Your 26 shares (or 13 for partial shares) are planned, budgeted and implemented with intentionality. Anything above this is an extra expense for us on an already tight budget. I like to use the analogy of takeaway food. If you order a pizza on Tuesday but aren’t able to pick it up, you don’t expect the pizzeria to make you a fresh pizza on Friday, free of charge! With a little bit of thought in advance, we have the flexibility to accommodate almost any requests that fit into our current farm hours. Also, please remember, you can ask a friend or other family member to pick up for you as well.
 
As farmers, we are also constantly in flux, and just like the pizzeria, we don’t have the capacity to hold on to your share beyond your agreed upon pick-up time. For those members that don’t pick up and do not reschedule ahead of time, we have a couple of outlets where we can donate their missed share. Having said that, we do not have the capacity to take donations from you. This includes any particular items that you don’t want in your box or other perishable and non-perishable goods. Please remember, we are a small farming business, not a non-profit organization focused on food security. We don’t receive grants or endowments. Please seek these types of organizations out in your locale and get involved!
 
And finally, as a reminder: we are allowing one household per member to pick-up/u-pick for the time being. Children must be supervised at all times on the farm. No dogs are allowed. The farm is only open to members Tuesday & Friday 1pm-7pm and Saturday 9am-12pm. Overflow car parking is available at the Kimberton Waldorf High School parking lot. And masks must be worn at all times.
 
Stay cool,
Andrew
 

A Strawberry Jam

Dear KCSA community,

It was a pretty bad call by me in last week's newsletter to have the strawberries remain on the u-pick list. Obviously, the fresh, tender berries found it tough with the excess rain and unseasonable hailstorm the week before last. They will return to u-pick this week, but with a tentative pint limit. Please stick to the limits. All full and partial share members have a share of the u-pick.

The new succession is coming in. Members, please be careful when picking in the new section as the plants are more susceptible to unnecessary roughness! Please hold on to the plant as you pluck the berry, so you don't uproot the plant or damage it. This new succession will be where the early flush is next year! The math is simple. The more plants that survive 2020, the more berries there will be in 2021.

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WHAT'S IN THE SHARES THIS WEEK!
LETTUCE, KALE, SWISS CHARD, DANDELION, DILL, PARSLEY, SCALLIONS, RADISHES, CUCUMBER, ARUGULA, MUSTARD & BASIL.
U-PICK:
FLOWERS, HERBS & STRAWBERRIES

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Berry growing can be a little fickle. As us biodynamic farmers know, there are good years and bad years. This goes for most fruits. I've been told by a credible source that berry yields are down in the locale and even conventional farmer's prices have risen sharply this year for them to be able to make ends meet.

Now, that's not to say we are having a particularly bad berry year ourselves. The second succession is a little slow in coming in and they should continue to produce for a while yet. But it ain't as good as last year, that's for sure!

The varieties are the same, the planting schedule was almost to the day and we have weeded and cultivated them more than ever before. As you will see this week, they really do look immaculate! You have our staff and workshares to thank for that!

Another quick tip for members, unlike tomatoes, strawberry don't ripen off the vine. Please only pick the ripest ones!

Cheers,
Andrew

Chinese Cabbage

• Napa cabbage has long green and white compact leaves that are crisp and aqueous with a subtly sweet, mild flavor.

• Napa can grow quite large, sometimes a foot high and 5-6” in width. 

• At KCSA you will see napa cabbage in the fall on the share.

• Napa cabbage is best suited for both raw and cooked applications such as braising, stewing, grilling, stir-frying, boiling and is fermented as the main ingredient in kimchi. 

• Also, as bok choy and tatsoi are technically varieties of Chinese cabbage, they get an honorary mention here as well!

• Best stored in the refrigerator in bags or containers.

RECIPES

Napa Cabbage and Bean Soup 

• 3 tablespoons extra virgin olive oil

• 4 cloves garlic smashed and peeled

• 1 pinch pinch of red pepper flakes or more for serving (optional)

• 1 small head Napa cabbage leaves torn into 2-inch pieces

• 15.5 ounce can red kidney beans rinsed and drained

• 15.5 ounce can chickpeas rinsed and drained

• 4 cups vegetable broth

• Kosher salt and fresh cracked black pepper to taste

• lemon wedges and crusty bread for serving

Cut the bottom off the cabbage, then peel away the cabbage leaves; cut or tear into two-inch pieces. Rinse the leaves with cold water. Allow them to drain or use a salad spinner to remove excess water. Heat the oil in a medium pot over medium heat; add the garlic and red-pepper flakes. Cook, stirring, about 1 minute, or until oil becomes fragrant (do not brown). Add cabbage, toss to coat, and season with salt, to taste. Cook until cabbage is just wilted, about 2 minutes. Toss the beans and chickpeas into a strainer and rinse with cold water. Shake out excess water and add them and the broth to the pot of cabbage; bring to a simmer. Cook until heated through, about 3 to 5 minutes. Remove garlic and add salt and pepper if needed. Serve with crusty bread, lemon wedges, and red pepper flakes.  https://www.themountainkitchen.com/napa-cabbage-and-bean-soup/

Thai Salmon Burgers

Easy Kimchi 

Pork, Shrimp, and Napa Cabbage Dumplings 

Spicy Napa Cabbage Slaw with Cilantro Dressing

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For more information see:

The Encyclopedia of Food

Specialty Produce

Summer Squash

• Zucchini is the most common summer squash, however, you'll find some specialty crookneck and Zepher squash in our share this year as well.

• Use summer squash in stir-fries, sautes, grilled, in frittatas, soups, pastas, timbles and summer stews. You can also use them in baked goods and desserts!

• You should store squash in a perforated plastic bag in the vegetable bin or in a large plastic container covered with a towel then a lid. Don't let moisture bead up on your squash!

• Salting your squash can improve its texture and flavor by removing excess water. Toss coarsely grated or diced squash with a small amount of salt, let it stand in a colander for 15-30 mins, then rinse and squeeze dry.

RECIPES

Roasted Ratatouille Toast

• 2 large tomatoes, roughly chopped

• 1 medium eggplant cut into ½ in pieces

• 1 medium summer squash, cut into ½ in pieces

• 1 large or 2 smaller peppers, seeded and coarsely chopped

• 1 yellow onion, chopped

• 4 cloves of garlic, minced

• Pinch red pepper flake

• 1/3 C olive oil

• 2 ½ tbsp balsamic vinegar

• Salt and Ground black pepper

• 1 loaf rustic bread, sliced into ½ in slices

• 8 oz crème fraiche or ricotta

• ½ C fresh basil, thinly sliced for serving

Preheat the oven to 400F.  In a large roasting pan, toss the tomatoes, eggplant, squash, pepper, onion and garlic with the redpepper flakes, oil, vinegar and a good pinch salt.  Stir well to combine.  Season with a few good pinches of black pepper and bake it for 45-55 minutes or until the vegetables are tender and lightly browned and the tomatoes have released their juices.  Stir halfway through cooking.

Remove the vegetables from the oven and increase the temperature to broil.  Lightly brush each slice of bread with olive oil. Place them on the upper rack of the oven and toast till lightly browned, 1-2 minutes.

Divide the crème fraiche or ricotta among the toasts and top them with the ratatouille, basil and additional salt and pepper to taste. (Dishing up the Dirt)

Slow-Cooked Zucchini Coins with Chopped Herbs and Crumbled Feta

Zucchini Bread

Grilled Patty Pan Squash

Zucchini Quiche

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For more information see:

The Encyclopedia of Food

Specialty Produce

Carrots

• Carrots are crunchy with a sweet or bitter, earthy flavor, and the leaves are also edible with an herbaceous, parsley-like taste.

• The color of the skin can range from shades of orange, yellow, purple, black, red, to white.

• On average one person consumes 10,866 carrots in their lifetime!

• Carrots are an excellent source of vitamin A, which can help prevent vision loss. They are also loaded with vitamin C, and therefore, can help boost your immune system.

• Carrots can be eaten raw, roasted, baked, sauteed, pureed, juiced, and almost any other cooking purpose!

• Carrots pair well with almonds, bacon, butter, celery, cheeses such as cheddar, parmesan and pecorino, cinnamon, cream, ginger, parsley, potatoes, mushrooms, shallots, tomatoes, and red or white wine vinegar

• To store remove tops and place into bags or containers and keep refrigerated.

RECIPES

Candied Carrot Coins

• 2 medium carrots, scrubbed, very thinly sliced on a mandolin

• 2 tbsp sugar, plus more

Bring carrots, 2 tbsp. sugar, and ¼ cup water to a simmer in a medium skillet over medium-low heat, stirring to separate carrots. Cook until carrots are soft, about 5 minutes. Increase the heat to medium and cook, stirring, until liquid is reduced to a thick syrup (if syrup starts to color, reduce heat). Add several generous pinches of sugar, tossing constantly, then cook, tossing, until carrots are coated. Spread out on a parchment-lined baking sheet and let cool. Separate carrots with your fingers and toss each piece in more sugar to coat. Best eaten as is or can be used to decorate baked goods (https://www.bonappetit.com/recipe/candied-carrot-coins)

Carrot Cake

Carrot Ginger Bisque 

Carrot Pancakes with Salted Yogurt

Spicy Carrot Hummus 

Classic Coleslaw

Carrot Top Pesto

Easy Roasted Carrots 

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For more information see:

The Encyclopedia of Food

Specialty Produce

Peas

• At the KCSA we grow two types of peas for U-Pick, Sugar Snap Peas and Snow Peas.

• Sugar Snap Peas have 2-3” long, thick, sweet, crisp pods that are great for eating raw and cooking (make sure to remove the string from the pods before cooking). 

• Snow Peas have 4-5" long, thin, sweet and tender pods with a crunch, that are great for eating raw and adding to stir fries, but because of their high sugar content care should be taken when cooking as they will brown quicker than other varieties of peas.

• Green peas are a very good source of vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus and folate.

• Best stored in the refrigerator in a container or bag or blanched and frozen for later use. 

RECIPES 

Sugar Snap Peas with Lemon 

• 1 tbsp olive oil

• 1 lb fresh sugar snap peas

• 1 tsp lemon zest, freshly grated

• 1/2 tsp sea salt

• 1/4 tsp ground black pepper

Heat oil in a skillet over medium-high heat. Add the snap peas and toss to coat. Cook snap peas for 2 minutes, stirring frequently. Add the lemon zest, salt and pepper (and thyme, if you wish) and cook for an additional 3-5 minutes, until the snap peas begin to puff up and are crisp, yet tender. Serve immediately. 

https://www.asweetpeachef.com/sugar-snap-peas/

Snap Peas and Green Beans with Arugula-Mint Pesto

The Crunchiest Vegetable Salad 

Gingered Stir-Fry with Shrimp and Snow Peas

Sugar Snap Pea Salad 

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For more information see:

The Encyclopedia of Food

Specialty Produce

Genovese Basil

• Basil, known as the “king of herbs,” is one of the most popular culinary herbs with vibrant leaves and a sweet anise like smell that can not be mistaken for anything but basil!

• At the KCSA you will find two types of genovese basil, green and red genovese both having a sweet mild basil flavor and can be used interchangeably in dishes.

• Best used raw or added to finished dishes for maximum flavor. 

• Basil pairs well with tomatoes, garlic, onion, corn, pear, mint, strawberries and cow’s milk cheeses.

• Best eaten fresh but can be stored with stems in water or temporarily in bags in the fridge.  Leaves can also be blended with a little bit of water and frozen in ice cube trays for longer term storage.

RECIPES

Basic Basil Pesto

• 2 cups fresh basil leaves (no stems)

• 2 tbsp pine nuts or walnuts

• 2 large cloves garlic

• ½ cup extra-virgin olive oil

• ½ cup freshly grated parmesan cheese

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced. With the machine running slowly dribble in the oil and process until the mixture is smooth. Add the cheese and process very briefly, just long enough to combine. Store in the refrigerator or freeze. (https://cooking.nytimes.com/recipes/2653-basic-pesto)

Strawberry Basil Bruschetta

Simple Summertime Basil Chicken Curry with Coconut Ginger-Lime Rice

Simple Crispy Basil Caramelized Garden Vegetable + Fontina French Bread Pizza

Ultimate Caprese Salad 

Summer Squash and Basil Pasta

Cucumber, Mint, and Basil Soda

Strawberry Basil Shortcakes  

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For more information see:

The Encyclopedia of Food

Specialty Produce

Keeping our veggies cool! 😎

Dear KCSA community,
 
Two weeks of pick-up down, twenty-four to go! All Full, Partial and Box shares have had their first scheduled pick-up. The handful of members that did not make it out have been informed and arrangements have been made for those that missed out.  From our perspective things have gone very well. Thanks! We’re excited for the upcoming weeks as new, in season, items become available for harvest.
 
Now that everyone is used to the new pick-up routine, we ask that all members provide us with at least 24-HOUR EMAIL NOTICE in the event that you are unable to pick up your share. Without notice, your share will be harvested. Remember, you can designate someone outside your family to cover your pick-up (please be sure to share our pick-up instructions with that person).

Wednesday's storm damage.

Purple Martin eggs.

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WHAT'S IN THE SHARES THIS WEEK!
LETTUCE, KALE, SWISS CHARD, DANDELION, DILL, PARSLEY, GARLIC SCAPES, SCALLIONS, RADISHES, CUCUMBER, & ARUGULA /MUSTARD.
U-PICK:
HERBS & STRAWBERRIES

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As of this week we are lifting the restrictions of one member per share on the farm to one household per share on the farm. This means young families can bring their children to help u-pick. All children must be supervised by their caregivers at all times and everyone must wear a mask. You still need to bring your own harvest tools and containers. All areas not open for u-pick are strictly out of bounds. And we are still restricting member households to a maximum of 30 minutes to u-pick. We encourage members that plan to stay for the duration to u-pick to please park at the Kimberton Waldorf High School parking lot and walk over. We also ask that you all keep in mind that members’ dogs are not allowed on the farm.
 
On Tuesday, we have a little early basil treat, where we have “pinched” the tops of the plants and have bagged them for members. Parsley will replace this on Friday. Unfortunately, with the first pinching there is never enough to go around for everyone. However, we pinch as it encourages branching and in the long run produces more basil. Bunches will soon follow and assuming we stay relatively disease free, the basil will be on u-pick until the first frost...
 
We introduced our pickling cucumbers to members last week and we now have our fabled euro cucumbers on the share as well. These are longer, seedless and have a thinner skin than their pickling counterparts. Bunched radishes are finally coming in, as are our scallions. This will be the last week of garlic scapes and the mustard/arugula mix will be on the share Tuesday/Friday respectively.
 
And finally, a big thank you to Andy Fifer who generously set up a generator for us last Friday during the power outages. Andy help us keep our veggies cool during Friday’s pick up.
 
Cheers,
Andrew