The Box

by VI 

Spring CSA Week 4

[Note, my family has subscribed to a Spring CSA offered by a local Illinois farm called Genesis Growers --owned by "Farmer Vicki".  This CSA started in April and relies on greenhouses to get a head start on the growing season.] 

Farmer Vicki noted in her weekly e-mail that her spring greenhouse crops were not coming in so well.

"We have been having problems with one greenhouse in that the crops are not all getting ready at the same time.  It is frustrating, but so far I have not figured out why.  The only clue I have is that we did a poor job spreading the composted manure.  In some places it is thick and others, thin.  In this case, though I have been a poor diagnostician."

It's not the box came empty, but it brings up some of the weaknesses with CSAs.  Essentially, it is a lot of the same: radishes (standard red and long, white icicle), lettuces, a bunch of turnips, larger than last week, and a couple of carrots.  Yea, and some green onions. Farmer Vicki recommends using the greens from the radishes and the turnips to extend the box.  Still, it is not enough to make a week's worth of eating.  Also, the head of curly green lettuce provided this week wilts very quickly which is another thing that makes it hard. There is some mesclun that will last longer.

OK, enough with the complaining.  Last week we made pasta with our kale and chard, with goat cheese and ricotta salata, our kids loved it.  We also made good use of carrots, tiny turnips, and radishes with home-made aioli.  I will say that the green onions are piling up.  I have a recipe for braised green onions to try, but green onions are not a favorite of mine.  Even if the boxes cannot support a whole week's worth of eating, each meal they support is highly delicious. (And oh so local!)

Vital Information has been where I've been tracking the Oak Park Illinois Farmer's Market for the last few years and describing my attempts to eat local.  You will also see writing about various places to eat in and around Chicago (with the occasional side trip).

Comments

[plentyofmoxie]

week 4! In NH, we're just now getting the first rhubarb.

I am soooo jealous of your paltry greens (although you can keep your radishes - except if you pickle them in some [probably non-local] mirin and rice vinegar, in which case I love them).

[Birdsong]

I can surely empathize; our boxes have provided us with so much chard that we can't keep up, and, as my husband reminded me, greens don't really freeze that well so it is hard to save any for later. I feel pretty lucky to have gotten so many roots this spring, and also parsley and cilantro that I have been able to dry (although herbs just don't dry as well when it rains for a month straight!).