CSA #3 (6/10/25)
Henry’s spinach is to the left, and Lamb’s Quarters are to the right. They are in the same family (Chenopodia) and you can see the family resemblance in the triangular leaves.
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In Your Share This Week
Spinach or Wild Spinach, also known as Lamb’s Quarters --We’re at the end of the spinach season, so there won’t be much of that this week, but there are plenty of Lamb’s Quarters. And No, Henry’s not trying to fool you into eating weeds! He’s being very up front in letting you know that Lamb’s Quarters are nutritious and delicious — see details in the Food Notes below.
Knob Onions - If you’ve been getting too many onions to use in a week, simply snip off the tops and keep them on your counter or in your refrigerator. If refrigerated, they’ll keep well for many weeks. Also, to use lots of onions, consider making an onion galette or tart, or an onion soup!
Lettuces - probably 2 big heads for each person, but be sure to read the sign and take what it says.
CHOICE of Beets OR Carrots -- Again, read the sign and take one or the other, not both.
Broccoli OR Kohlrabi, depending on your pick-up location. The Broccoli is just starting to come on, so if you don’t get it this week, you will get it in the coming weeks as Henry rotates it around to each pick-up location. If you haven’t had Kohlrabi before, simple peel it, slice or chunk it up, and enjoy the crunchy treat on its own or in a salad. See recipe ideas in your CSA cookbook.
Peas — Most likely the tender and delicious Snow Peas. Just saute them lightly in butter or oil and enjoy plain or with rice or pasta or other stir-fried veggies.
Food Notes: Lamb’s Quarters
You can substitute cooked lambs quarters for cooked spinach in your favorite dishes.
Persian Spinach or Lamb’s Quarters Dip (Borani Esfenaj)
1 bunch of Lambs Quarters (about 1 cup cooked and chopped)
½ teaspoon cumin
1 large clove garlic, or a few inched of green garlic, minced
2 tablespoons extra virgin olive oil
⅛-1/4 teaspoon crushed red pepper flakes to taste, or a dash of hot sauce
1 to 1.5 cups plain Greek yogurt (high fat content is good)
Kosher salt and fresh ground black pepper
Zest and juice of one small lemon
Fresh chopped cilantro, dill, mint, or any herb(s) you like, plus chive flowers to garnish
Instructions
Prepare the Lamb's Quarters by washing. Then strip the leaves from the lower half of the stem and pinch off the tender top inch or two of each plant.
Place into a pot of boiling salted water and cook until tender, about 2-3 minutes. Remove and spread out on a cutting board. When cool, chop with a knife and place in a bowl
In a small pan, heat the oil with the garlic on medium heat until the garlic is golden brown around the edges. Turn off the head, add the cumin and crushed red pepper, and stir.
Scrape the flavored oil onto the Lambs Quarters in your bowl. Then add the remaining ingredients, mix well, taste and adjust the seasoning for lemon juice and zest, salt, and herbs.
Serve at room temperature or cold with raw vegetables (Kohlrabi or Carrots from this week’s CSA), pita chips, crackers, or toast.
Farm Notes
Henry got all your fall sweet potatoes, and the second planting of all the summer crops, in just before the nice 2.6 inches of rain we got on Wednesday. So everything is off to a great start.
Of course the down side is that we are struggling to keep up with weeds, which also love the moist soil and these long days.
Read the Full Food & Farm Notes here.