CSA #3 (6/9/26)
A gentle rain is falling as I write — and it was much-needed because Henry put a lot of seeds into the dusty, dry ground last week and was worried they might never germinate!
They were his second planting of all the summer crops, including cucumbers, corn, summer squashes, beans, edamame, okra, and melons. He also put in the first planting of winter squashes and pumpkins.
Now all those seeds are softening in the moist soil, and will soon send down roots, and then send up shoots. And with the coming week of hot weather and nearly 16 hours of sunlight, they will grow like crazy.
Also growing like crazy are the weeds, and Henry is behind on weeding, trellising, mulching and many other tasks . . . but that’s not unusual at this time of year!
The first Broccoli of the seaon!
In Your CSA Share This Week
ARUGULA - Last of the season! Liven up your salad or sandwich, or throw it into your food processor with some garlic, nuts, cheese, and olive oil to make an arugula pesto!
LETTUCE x 2 . . . because 2 heads are better than one! Henry will give each person one variety that makes a large head (like Oak Leaf or Green Leaf), and one variety that makes a smaller head like the crunchy Little Gem varieties.
BROCCOLI - As often happens with “first of the season” vegetables, Henry never knows until the harvest on Tuesday morning if there’s going to be enough mature heads for every CSA member. If not, some pick-up locations may get Kohlrabi or Kale. But don’t worry — Henry keeps track and then reverse things so those who did not get broccoli this week will get it next week!
BEETS, with beautiful greens!
Spring ONIONS or SHALLOTS — You can eat all of the leaf portion of these immature or “green” alliums. You may get a red, white, or yellow variety — but all are juicy and sweet, great raw or cooked!
HERBS - Choose one from: Parsley, Chives, Mint, Dill, Baby Fennel
SUNCHOKES — if you’re not sure how to prpare these, just scrub then slice thinly and add to your salad! Or slice thinly and fry in oil! Try the recipe below.
Food Notes: SUNCHOKES
Garnish with whichever herb you took home in your CSA!
Super-Easy Roasted Sunchokes
1 pound sunchokes
1 tablespoon olive oil
salt and pepper
herb of your choice to garnish
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
Rinse the sunchokes under cold water, scrubbing lightly to remove any dirt - no need to peel, unless you want to. Cut into roughly equal medium-sized pieces and place on the baking sheet.
Drizzle the sunchokes with olive oil and sprinkle generously with salt and pepper. Toss lightly to coat.
Roast for 35-45 minutes, stirring once or twice, until a fork easily pierces the roasted sunchokes.
Remove from oven and put on a serving plate. Sprinkle with the fresh-chopped herb of your choice!
