Summer 2014 CSA Begins Now!!!
We have been busy bees this spring and are ready to hit markets, with the Summer CSA beginning this week! The asparagus has kept us on our toes daily, several lettuce and garden greens bursting to life, the spring garlic is super delicate and delicious. Time to come and get it.After a couple days of radical weather patterns, heavy rains, gnarly winds and a whole lot of human, animal and plant spirit...
We are ready to bring you a full spectrum of local food that is free of chemical control, by our own hands and hearts to yours.
If you have participated in our CSA before, it is that time of year again. You know what you can expect from this summer's share of what we grow and we look forward to working with you again. We appreciate being your farmer. For those of you who have not participated and are interested, let us explain a bit about how the CSA works. Community Supported Agriculture gives city residents direct access and participation with their local farmer. We want to be your farmer. It is really very simple to sign up. Just click on CSA Sign-Up, to get started. This will provide you with your own share of the farm's production all summer long, with weekly farm pickings packed full of fresh, local produce!
We have pick up sites at the Iowa City Farmer's Market on Wednesdays and Saturdays, Cedar Rapids Downtown Farmer's Market and NewBo City Market on Saturdays. Bring bags for a "buffet style" of picking out what you want for the week.
Box drop offs are at Tim's/Kirkwood School for Children in Iowa City and Chad's in Coralville on Thursdays after 5pm. Make sure to bring your bags if you would rather not carry a box or bother with returning it.
Of course, if you have any questions we want you to feel free to contact us so we can get your Summer CSA moving along smoothly.
In the meantime, what you can generally anticipate from this week's CSA:
Braising Mix (rotating blend of cooking greens... purples, greens, yellows, reds...)
Salad Mix (rotating blend of raw salad greens... more purples, greens, yellows and reds)
Green Onions
Spring Garlic
Asparagus
Radishes
Cilantro
Life Force packed good food, as fresh as you can get it.
This week, consider a light spring recipe:
Kale is still "IN," by the way! What a super food, grown in your own heart land. Always paired well, raw or cooked, with citrus.
Compliments of: http://thepioneerwoman.com/cooking/2014/05/kale-citrus-salad/
Ingredients
- 1 bunch Kale, Leaves Torn Off The Stalks
- 1 whole Jalapeno, Seeded And Sliced Very Thin
- 3 whole Tangerines Or Clementines (or 1 Orange), Peeled And Cut Into Chunks
- 4 ounces, weight Goat Cheese/chevre
- 1/4 cup Orange Juice
- 2 Tablespoons Olive Oil
- 1 clove Garlic, Pressed Or Grated
- 1 teaspoon Sugar
- Salt To Taste
- Black Pepper To Taste
- 1 Tablespoon (heaping) Sour Cream Or Plain Greek Yogurt
Preparation Instructions
Grab bunches of the kale leaves and use a sharp knife to thinly
slice them. Keep going until you have a big pile of finely shredded
kale.
To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it's nice and creamy.
Toss the kale in half the dressing for a minute or so, then add the jalapeno slices and citrus pieces. Toss again until combined. Add a little more dressing if it needs it (extra dressing can be stored in the fridge and used for any salad.)
At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!
(Note: because they kale holds up well, the salad can be tossed 15 minutes before serving.)
If you have a recipe that you have rocked with our produce, please share it! We really want to know how locals are working with the bounty and may share what you are doing on our blog/newsletter!
Thank you so much for participating in what keeps us all sustainably healthy and connected.
~Echo Team
P. S.
If you would like to follow our blog via email and have not yet done so, sign up on our homepage:
http://echollectivecsa.blogspot.com/
To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it's nice and creamy.
Toss the kale in half the dressing for a minute or so, then add the jalapeno slices and citrus pieces. Toss again until combined. Add a little more dressing if it needs it (extra dressing can be stored in the fridge and used for any salad.)
At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!
(Note: because they kale holds up well, the salad can be tossed 15 minutes before serving.)
If you have a recipe that you have rocked with our produce, please share it! We really want to know how locals are working with the bounty and may share what you are doing on our blog/newsletter!
Thank you so much for participating in what keeps us all sustainably healthy and connected.
~Echo Team
P. S.
If you would like to follow our blog via email and have not yet done so, sign up on our homepage:
http://echollectivecsa.blogspot.com/
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