West Hartford CSA Pickup – 6/11

June 11, 2015 at 10:27 am | Posted in Uncategorized | Leave a comment
June 2015 BB

Beebee Hill Field – Food Waste Becomes Fertile Compost in the Chicken Yard. Adamah Fellows Weed Peppers in the Background

Welcome to the first CSA delivery of 2015! I hope you have plenty of salad dressing at home. Leaves are the first part of plants to grow in the spring and thus your refrigerators will be full of them in these first weeks. The contents of your new CSA tote bag will only diversify as the bulbing crops (garlic, kohlrabi, onions..) bulb, the fruiting crops (tomatoes, peppers, eggplant..) fruit, and the root crops (carrots, beets, potatoes..) fatten underground.

We have emerged unscathed from an extended edition of winter that stretched into April, a long dry spell that had us setting up irrigation on all over the farm, and several frightening nights with lows that brushed close to freezing in late May. We find ourselves in June in fields brimming with gorgeous, healthy plants!

Thank you for signing on to share in this abundance with us: for supporting our farm and educational mission, for buying food grown in Connecticut where we have a lot more rain than they do in California, for making sure that your food dollars go to a farm that treats its’ workers fairly, for giving us a reason to grow so many flowering plants which provide nectar to bees and other native pollinators, for taking care of your regions’ soil and watersheds with your organic purchase, and for feeding your family the freshest food.

One of the Adamah fellows (a participant in our on-farm educational program) told me about the hostile reaction he encountered at a recent dinner party when he chose not to eat the industrially produced meat on offer. “Do you really think you can change the world with your individual choices?” his fellow dinner guest scoffed.

Climate change is caused by the sum of our individual choices and so is the relative peace and prosperity that most of us enjoy in our generation. We are not responsible for finishing the work of fixing the world, but neither are we absolved from the work of starting to. Each fork-full that you pull out of your heaping mound of Adamah salad greens this week is a creative act in building a world with more bees in the air and fewer greenhouse gases, more lettuce in the ground and less mono-cropped feed corn, and more vitamins in your body and fewer toxins.

Here’s to a wonderful harvest season!

Janna Siller – Adamah Farm Manager

June 2015 Overlap 3

Spring and Summer Adamah Fellows peak out of a rye crop

Harvest Notes June 11th 2015

Salad Mix This ready-to-eat, triple-washed mix of baby lettuce and baby mustards is as convenient as it is nutritious. Some of the greens have a sharp bite and others are much more mild.

Butterhead Lettuce Heads Butterheads are a type of lettuce whose leaves fold in on themselves like a cabbage, blanching the inside white. As their namesake makes clear, their texture is supple rather than crisp like a romaine and their flavor is not bitter at all. Their tenderness makes them difficult to ship across the country so they are an uncommon, fresh delicacy unique to local markets. This week we have a red and a green variety.

Salad Radishes These pink beauties are sharp. If you like the bite, eat them raw on salad. If you’d like to tame them, try tossing in a stir-fry or roasting them as the cooking process will sweeten their flavor. Cook the greens down to reduce any toughness or, if you find yourself with so many more palatable greens this week that you don’t make use of them, donate them to the compost.

Red Russian Kale Try steaming kale ever-so-lightly to preserve its color, flavor, and nutrients or make kale chips for some crunch. I’m known to toss a bit of kale into just about any soup, stew, casserole, stir-fry, curry, salad, or sandwich I make! Remove the stems if you only want the lush leaves or cook them if you are looking for more crunch in the dish you are making.

Bok Choi This lush Asian green is as tasty as it is gorgeous. Try it in Asian salads or in a stir-fry. The crunchy, watery stems are delicious raw with a creamy dip or tahini and they also cook up nicely.

Persian Cucumbers Thats right, we have enough cucumbers ready for the first shares! Cucumber plants usually don’t produce until later in the season but we started some early plants in our high tunnel. This variety has smooth skin and small seeds and we think it is particularly delicious!

Scallions or Garlic Chives We did not have quite enough of either of these veggies for each share so we are giving you the option of one or the other. They are both used very similarly- in stir-fry, salad, or most any scenario in which you would otherwise use onions. Remove the roots of the scallions and use the rest.

Mint Make a simple lemonade with ice water, mint, and a bit of lemon juice or fresh lemon. You can use it to make a calming tea or in cooking. You will find some dark spots on some of the leaves but they don’t affect the quality of the mint.


June 2015 BB 2

Storage Guide for This Week’s Share



(eat first)


(4-10 days)


(2-6 wks)










Radish Greens












Bok Choi




Scallions/ Chives




Salad Mix







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