CSA Newsletter – Week 1 – June 21, 2017

by jennifer on June 21, 2017

week 1 2017

large share – week 1

Thanks for joining Rising River Farm CSA. We appreciate you choosing our farm to feed you this summer. My first draft of this newsletter was bordering on a novel. There is just so much to talk about! The weather, spring struggles, our great crew, the new field…. I could (and will) go on and on. But I figure for this first delivery, let’s just stick to veggie ID and housekeeping matters. Next week can be newsy and more personal. Suffice it to say that this spring was soul sucking with its never ending rain, but summer weather is here, and appears to be trying to make up for such a horrible March-last week. (I hear rumors of mid 90’s by Sunday.) Despite a rough start, we are feeling good about the general state of things. I’ll elaborate more next week.

Red butterhead lettuce
Green leaf lettuce (large shares only)
Green onions
Walla Walla onion
Purple kohlrabi
Russian kale or curly kale
Garlic scapes
Beets (on rotation)

First few boxes are slim. The really good stuff (i.e. tomatoes, potatoes, cukes, etc.) must be planted after danger of frost and take longer to mature.

Not everyone gets everything mentioned in the newsletter every week, but on balance, all the box values are the same. Very often we will give half of you one thing and half the other. Then next week it’ll switch. We also rotate items around the sites when there is not enough for all. Eventually you will all receive roughly the same things with the same value. We keep careful track of who gets what when. It all evens out in the wash.

I say it every year, but for the benefit of the new members I will say it again. Please try everything you receive in your box at least twice before you decide you are not a fan. Fresh-from-the-field veggies are nothing like what you buy in a store and are most certainly leagues better than canned or frozen versions. I am a bona fide picky eater since childhood. I hated nearly every vegetable except iceberg lettuce, cucumbers, and russet potatoes. I would choke down the occasional canned green beans, but nearly any other veggie I was served would cause me to recoil and protest mightily. However, once I grew my own, tried them raw or lightly cooked, I was converted. I am still learning to like new things and am all the better for it. I also have two kids, 19 and 15, and have weathered many phases of kids loving then hating then loving any given vegetable.

Here are a few tips for converting veggie haters into veggie lovers (or at least tolerators):

  1. Try things raw. They tend to be sweeter, obviously crunchier, and lack the mushy texture that just freaks some people out.
  2. If you are going to cook things, aim for ”al dente”. Most of the time crunchy or firm is more appealing than mush.
  3. Try meals that are deconstructed. For example, a build your own burrito where each person can add as much or as little as they want. Making a casserole? Try serving the contents of said casserole separated out. Some kids (and yes, some adults) cannot deal with a whole bunch of unidentifiable ingredients all mixed together. I clearly remember mining out every onion and mushroom fleck in my mother’s meatloaf. I am not necessarily a proponent of catering to and preparing separate meals for whiny, picky kids, but if you can serve them what you are already making but in a different form, then it doesn’t seem as bad. Remember, the goal is to get them to love veggies! I just remember texture and mystery in regard to food being huge obstacles for me as a kid. (I still feel the need to apologize for the hell I probably put my mom through at dinner time.)
  4. Have your family/household members help unpack your weekly share, sample veggies, and brainstorm menu ideas. Most veggies can be eaten raw so sampling should be encouraged.
  5. Have your picky eaters help cook, or at least play sous chef. They will be way more likely to eat it if they know what is in it.
  6. Explore our website for recipes. Most of what is posted is easy to prepare. Rarely will you need some exotic vinegar, spice, or pantry item that you use maybe once a year.

-Please return your box each week. We love it when you unfold them without tearing the flaps!
-Keep the pick up site neat and tidy.
-Observe the established pick up hours, esp. at someone’s home.
-If you have someone pick up in your stead, make sure they take the correct box.
-If you forget to pick up your box, call your site host to figure out when/how to pick it up. If you know in advance that you will miss a box, email me and we can make other arrangements.
-Payments: We don’t send regular bills, so please check your account periodically to make sure you are keeping up with payments. To log into your account, follow this link. If you have any trouble, let me know.
-If you show up and there is not a box with your name see if the site host can help figure out where the error occurred. If they are not present or cannot help you, call me and I will find a way to get you a box. Please don’t take a box with someone else’s name.

For general questions and non-pressing issues email us at info@risingriverfarm.com or call the farm phone. 360.273.5368
For more urgent matters call or text Jen’s cell 360.584.6720

SOCIAL MEDIA: We have a Facebook and Instagram account (rising.river.farm). I try to post a lot of pictures of the farm and crew, as well as recipe ideas. Check us out!


scape fennel kohl

from left to right: garlic scapes, fennel, kohlrabi


Garlic scapes: They are the seed stalk of the garlic plant. Scapes have the texture of green beans or asparagus when cooked and taste like, you guessed it, garlic! Not as potent as cloves of garlic, so you can be liberal with them. I tend to use them in lieu of garlic this time of year. Chop them in bite sized pieces and add them to stir fry, soup, pot roast, beans, etc. Keep them whole, marinate with your favorite marinade and grill on the bbq or toss with olive oil, salt, and pepper and roast in the oven at 400 until tender. Garlic scape pesto is another popular recipe. Find more scape recipes here.

Kohlrabi: It is in the brassica family (think broccoli, cabbage, and the like.) We prefer it raw, however you can cook it. The flavor is sweet and subtle with a hint of fresh broccoli or a sweet salad turnip. The texture is crunchy and juicy. You’ll want to peel it as the outer skin in tough. The easiest way in to cut it in half and then into half moons. Peel the skin off with a paring knife. I usually cut one up as described above and put it out on the dinner table to accompany whatever we are having. It makes a great addition to packed lunches. For more info and recipes about kohlrabi, follow this internet rabbit hole. (I almost got sucked in, but then remembered I had to finish this letter.)

Fennel: Popular in Italian cuisine, fennel is sweet, crunchy, and has a licorice or anise flavor. It is commonly added to red pasta sauces. The fronds make a nice addition to salad. Fennel is very soothing to the tummy, so if you ate too much at dinner just nibble on some of the bulb. You can use the whole plant. Go to our fennel page for some recipes.

Kale: You either got red Russian or curly. The Russian is sweeter and more tender and lends itself well to salads, green smoothies, and light cooking. Curly is hardier and more substantive and is ideal for soups, stir fries, and other recipes where you want your kale to keep its texture. Our favorite kale recipe is kale quesadillas. We could easily eat this one a week all year. Find that and other recipes on our kale page.

Chard: Chard is a cousin to the mighty beet. One was bred for lush leaves and the other for bulbous roots. Chard can be used interchangeably with spinach in many applications. If you are a dairy person, it pairs well with feta cheese. We usually saute onion and garlic (or scapes) until translucent then toss in the chard until just cooked. Serve over rice and add crumbled feta on top. A nice bratwurst on the side makes it even better. You can use the stem, but add it a good 5 minutes before you add the leafy portion. More chard ideas here.

kale chard kale

from left to right: Red Russian kale, Swiss chard, curly kale

RECIPES ARE MERELY A GUIDE: One final word on the recipes we suggest. For the most part you can use them as a guide and substitute ingredients and amounts pretty liberally. Just because a recipe calls for 2 lbs of something and you only have 1lb or it lists onion but you only have green onions, don’t let that stop you. Prepare a half recipe, use green onions instead, add a different vegetable to help fill it out. Get creative and wing it a little. Most of all try to enjoy the process and savor your results.

We hope you enjoy you first box. More goodies are on the horizon. Carrots are sooooo close.

Jen, Jim, and the Rising River Crew.

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