We are very excited by all our CSAs. We have a lot of new and old members all with an enthusiasm for trying something new.
This is our first week of our Vegetable CSA. Our Flower CSA patrons have already received their first two bouquets: tulips mixed with daffodils and a peony, allium, iris mix bouquet.

Why am I dedicating any amount of energy and time to writing about a weed?

Well our CSA members please forgive us but we love it on the farm. We don’t do spinach meaning we don’t grow spinach. For years it has bested us and thus we found a solution when a farmer friend visited us and said “ hey, you know you can eat this. It tastes just like spinach.” Aha I said, an incentive to weed while not really weeding and more importantly I never have to worry about spinach. Okay so that is not entirely true. I HATE TO BE BESTED. Thus in a few years when Ian is not looking I will put it back in our growing spectrum. But for now we eat lambs quarters

Hmm you say what the heck do I do with it. Remember its leaves taste like spinach so just substitute all your spinach recipes with lambs quarters. The leaves and young shoots may be eaten as a leaf vegetable, either steamed in its entirety, or cooked, but should be eaten in moderation due to high levels of oxalic acid . In other words, eat what we are giving you but don’t go around hunting for more this week.

In addition, this is the fascinating part, each plant produces tens of thousands of black seeds. These are high in protein, vitamin A, Calcium, phosphorous, and potassium. Quinoa, a closely related species, is grown specifically for its seeds. Sorry not offering the seeds. Feel free to help us in our garden if you want to. I am sure we have missed a few that have gone to seed.

More Interesting tidbits:
The Zuni people cook the young plants’ greens.

Archaeologists analyzing carbonized plant remains found in storage pits and ovens at Iron Age, Viking Age, and Roman sites in Europe have found its seeds mixed with conventional grains and even inside the stomachs of Dainsh Bog Bodies. Woah now that is intense.
In India, the plant
is popularly called bathua and found abundantly in the winter season. The leaves and young shoots of this plant are used in dishes such as soups, curries, and paratha-stuffed breads, especially popular in Punjab. The seeds or grains are used in phambra or laafi, gruel-type dishes in Himachal Pradesh, and in mildly alcoholic fermented beverages such as soora and ghanti.
If you haven’t figured out vegetable CSAers, we will be sharing a bag of tender young lambs quarters I have saved in my garden just for you. Please let us know how you like it. And for those of you who are not blessed to be in our CSA we are always glad to share!!!

Vegetable Shares this Week both small and large will include some configuration of the list below:

Lambs Quarters
Garlic Scapes
Swiss Chard
Kale (Vates/Lacinato)

Other NEWS:: ( I get it enough about CSAs)
GARLIC SCAPE PESTO (Original and more) plus HARDCORE

In a few short weeks, I will be heading into Nelson Farms to use their kitchen to begin producing what will be our newest line of products. How did this all start out? Well last year when garlic scape season started, I had no buyer for my abundance of scapes. Oh yes, we found one out of Binghamton who wanted to pay us less than the gas to get the scapes down to him.  I looked at the negotiator at the time, who in this case was my husband and said point blank, “not a snowball’s chance in Hades”. I was told by the buyer I was throwing away money (ironic because that is usually my line). I was disgusted. We went ahead instead and cut our scapes leaving maybe ¾ quarters of them decomposing on the ground in the fields. I vowed I would never do that again.

I had to have a plan for the upcoming year to make sure the same thing did not happen again. Thus, into the kitchen I went.  I have always had a secret desire to be a chef and I started playing around with garlic scape concoctions. I landed on PESTOS!!! It turned out wonderful if my extended family and  some other testers were worthy judges……  Keep your eyes an and tastebuds peeled, and by all means please come try our free samples when it is ready!


This is a reminder that we will be housing all our, our customers, our friends, etc. recipes online. Do not ever expect to find any recipes in our newsletter pages. Reasoning: We are trying to make your lives easier. I hate having  to dig to find that perfect article. Having said that, it is still a work in progress. This week we will be adding new garlic scape and collard recipes.

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