Harvest #7 (Week A) should include kale, lettuce mix, swiss chard, salad radishes, hakurei turnips, kohlrabi, radicchio, head lettuce, cilantro, dill, escarole, endive, zucchini, cucumbers, and garlic scapes. Some items may be a choice. U-pick should include herbs, snow and snap peas, and the last of the strawberries.

Last week's rainfall quenched our collective thirst. I speak for the farmers and the crops. You probably wouldn't even be able to perceive the almost 2" of rain that fell across five days as everything slurped it up immediately, except for the small puddle that remains on the bottom of the lowest pond (glorified bird bath). It had been 6 weeks since the last soaking event and we're so thankful for the satisfying amount. Even the way it fell was just about perfect; we didn't experience any heavy thunderstorms and no erosion occurred.

The timing of the rain events was pretty good too. Based on Friday's original forecast we had expected to receive an additional inch or more of heavy rain but we got lucky I guess and only received .4" and by Monday morning we'll be rolling right along. Anticipating a deluge, I finalized 3,500 feet of beds for the 7,000 strawberry plants for a 2024 harvest that are slated to arrive the final week of June. This is probably the farthest in advance I've ever been able to have future strawberry beds wrapped up, and it feels good to have that done for another year.

Speaking of strawberries, the 2023 harvest is just about over. Peas are peaking, and while not quite as exciting as strawberries, fresh spring peas are a delicacy. Eating seasonally and locally provides waves of ephemeral treats that we can eat our fill of for a few weeks until we're fully satisfied with the immersion. Then an 11-month break ensues while we recover the desire to consume the special food again. Some produce we eat all year, like lettuce and other greens, as background nourishment, but others come and go only once on our trip around the sun.

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

I mentioned the transition of veggies last week and a couple of means that we prepared reflected the combination of seasons. Please share how you enjoyed your harvest by emailing me at Lindadansbury@comcast.net - and please put Anchor Run in Subject so I can find your email.

Snow peas, radishes, kohlrabi - once again we enjoyed the Radishes with Goat Cheese Dip - as I have said before, it is easy to make (I don't use the food processor as the recipe states - I normally make a half batch at a time and hand mixing is simple) and is delicious with all of the fresh veggies we are receiving.

Snow peas, zucchini, Swiss chard, garlic scapes - pasta is an easy, 2 pot meal! In this case, sauteed wild mushroom mix with onions and Swiss chard stems, added wine and reduced a bit. Then added peas, zucchini and scapes and simmered for about 2 minutes. Chopped chard leaves were then added. Cooked pasta was added to the pan along with parsley and a generous grating of cheese. Yummy!

Radicchio, endive, garlic scapes - I am always looking for new ways to enjoy salad greens. After all of these years of "playing" with my farm share, it is more difficult for me to find different preps, but this Radicchio and Endive Salad with Miso Dressing is easy and delicious. You can use any combo of salad greens for this dressing, but it really helps cut the bitterness of greens. Add nuts and/or thinly sliced fennel (coming to your share soon) for added deliciousness.

Romaine - love the large heads of romaine we sometimes get from the farm. I don't hesitate to enjoy them by quartering the head, leaving the core in tact. Brush with olive oil and then place cut side down on the cooler side of the grill - do not walk away, this doesn't take long. Barely char the lettuce, then turn and repeat on the other cut side. Remove from grill, chop and dress with your favorite Caesar or other dressing.

Maybe you are a new member, maybe you’ve been a member for a while. Either way – this workshop is for you!

In the barn, everything made sense while you were putting your share into your bags to bring home. At home, it suddenly became very overwhelming once you began unpacking! We have all been there; it is part of the CSA learning curve.

Let us help you make the most of your farm share!

Being a member of a CSA opens the door to so many topics!

- Resources: books, websites, Anchor Run CSA website (Recipes and Veggies 202 – it has pictures)

- How to keep your veggies as fresh as possible once they are in your refrigerator.

- The pros and cons of different preservation techniques (freezing, fermenting, canning, dehydrating).

- “Tools of the trade”, which I find invaluable.

- Before you compost: radish greens are edible!

- Composting, composting at the farm; what and what not to include in a compost pile, vermicomposting.

- Solar Cooking.

Pestos - don’t limit yourself to Basil. What to do with all those greens? Veggie Hash! The list goes on!

This is a casual, enlightening event that will enhance your experience of the CSA.

Hope to see you there!

Join Amanda Crooke of Locust Light Farm for a medicinal tour of our herb garden. Amanda will walk you through the herbs, demonstrate how to harvest them, describe their medicinal qualities, and give you tips for storing and using them. You'll leave feeling inspired to visit the herb garden at every pickup! Amanda is an engaging speaker, host to an incredible wealth of knowledge of all things herbal. We are fortunate to have her share her wisdom and hope you'll join us for this fun and enriching event!

Note #1: Feel free to bring a friend! The public is welcome.

Note #2: This is a demonstration event and not a harvesting event. You may harvest herbs as part of your share allotment.

1 hour tour

Members: $10 - sign up here
Non-members: $15 - sign up here