CSA Newsletter #2

newsletter with photoIce Cream Social this Sunday 6:30-8

If you haven’t RSVP’d yet, you still can. Meanwhile, thank you Sharon, for bringing a non-dairy alternative to ice cream, and Carol and David for adding a batch of your homemade ice cream to ours!  And in advance, thanks to the rest of you for bringing whatever you’d like to go on top or beside ice cream! We’ll provide water, bowls, spoons & glasses. If some of you bring a blanket to sit on, or your own lawn chairs, then we’ll have all that more available. We’re looking forward to your meeting Jamie and Hannah, and I’m hoping they will grace you with a song like they did Mark and me last week. You can read a bit about them, and that song here.

applesThe May push is over–with nearly all the seeds in the ground–except for the popcorn, several crops we plant in succession, and some later planting for fall. This week Mark taught us all how to thin the apples and then he applied Surround, an organic clay substance that coats the apples and keeps worms out. So if you see them over the summer looking splotchy as pictured, that’s why. They’ll be big and beautiful and no longer splotchy by the time you receive them in the late summer and fall!

Now that the weather has turned warm and wonderful, take time to walk around Fern Creek when you come out, either down to the creek by way of the Giraffe tree or meander through the upper, younger forest. Jamie, Hannah, Mark and I completed the path that wraps through the upper forest and gives you some views of the back side of the upper field, the Christmas tree field, and the hills across the valley. Later in the summer it will be a great way to see the pumpkin patch up close.

Descriptions of the Unusual in This Week’s Market

kohlrabiKohlrabi grows above the ground and has a mild, crunchy delightful taste. Cut off the tendrils (leaves and tendrils can be chopped and added to stir-frys or salads) and peel off the tough skin of the ball. Slice and eat it raw on its own, or add it to salads or stir-fries. Kohlrabi is a cool weather crop so we’ll have a taste of it now, and another in the fall.

Pea Tendrils are a delicacy also available just once a year. Snow, snap and shelling peas all put out tendrils as they grow, tender shoots reaching for the skies. The leaves and tender stems can be chopped into salads, or sautéed along with other vegetables. But if you really want to see them, just chop them minimally and add them as a garnish on your plate or a topping to a salad.

 Anticipated Produce In the Market 

Buttercrunch Lettucepeas
Red Romaine
Lovelock Lettuce
Baby Greens & Rhazes Mini-heads
Snow & Snap Peas
Strawberries (Hood, Benton and Rainier)
New Red Potatoes
Sample Kohlrabi, Broccoli,
Radish or Pea Tendrils
Braising Greens (Collards, Chard & Kale)
Bunching Onions
Herbs (Mint & Thyme)
Fern Creek Honey

Eating Adventures from Fern Creek: Member Contributions

Last week one of our members posted a comment on the newsletter, calling it Eating Adventures from Fern Creek. We like the idea of having a place where you can let others know what you are doing with your Fern Creek Produce. Leave your suggestions/comments/contributions in the comment section for that week’s newsletter and I’ll re-post some or all of them in the following week’s newsletter. Thank you, Nancy, for starting us off!

Tried making my first ever green smoothie today. Put Fern Creek collard greens in my Kitchen Aid blender (used kitchen scissors to de-vein and cut in pieces first). Added Fern Creek parsley, plain non-fat organic greek yogurt, a frozen banana, Fern Creek strawberries, vanilla soymilk, and a few ice cubes. Served it to my skeptical husband and son who loved it, as did I. My husband urged me to consider making one every day for him. It made a great apres-workout refreshment for me. The smoothie didn’t come out as smooth as I’ve seen in my friend’s Vitamix, but was fine for our frugal standards (although if our family continues to fall in love with green smoothies for our Fern Creek greens, I may break down any buy one at some point.)

Garden Hint of the Week


We pick our berries when they are ripe and ready for eating. And except to remove dirt (ours is harmless to you and even beneficial when consumed in small quantities!), you don’t need to wash your strawberries before eating them. But if you do, wash them right before slicing or serving as the berries will begin to breakdown once they are washed. Store unwashed berries in an airtight container in the refrigerator. The ones we send home with you are best used the day you get them, or the next day at the latest. If you won’t use them in that amount of time, consider freezing them on cookie trays and then storing them in the freezer and using them for smoothies, jam, and other delectable treats.

See you later this week!


1 Comment

  • I started making green smoothies awhile back and often experiment with adding various items to those Nancy mentioned last week. For example, I routinely freeze “almost mushy” bananas in small chunks and apple peelings. Then I add those to smoothies and skip or limit the ice cubes. That began after my daughter mentioned I was throwing away the best part of an apple when making an apple pie.

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