Week #2; May 28/29, 2020

Transplanting zucchini on Friday night.

A round of applause

Let’s hear it for our incredible, hard-working crew.  The photo above was taken at 7:00pm on Friday, way past our usual 5:30 ending time.  Rain was coming, we were short-handed all week, and needed to get those zucchini plants in the ground.  Everyone stepped up, even while social distancing.  Powerhouse crew leader Maggie egged everyone on with speed competitions.  It was fun and got the job done, but we cannot end every week like this.  

Otherwise, I do not have anything coherent to report this week.  We are working so hard, figuring out new farm systems and getting your produce ready.  I will catch you up on farm news in a week or so.
Enjoy the produce this week.

June 1 checks

Many of you paid us with checks post-dated to June 1.  I plan to deposit the checks this coming week.

Veggie List & Veggie Notes
Week #2, May 28/29, 2020
– Weekly shares
– EOW/ purple
– Sampler/ sun

It’s another week for salad!  Please wash your greens and asparagus well, using the techniques we described in last week’s newsletter.  It rained a lot this week and rain splashes grit into asparagus tips and anything that forms a head (lettuce, bok choy).  

‘Goldrush’ potatoes, 3.3 lb
Asparagus, 0.9 lb
Romaine lettuce, 1 large
Bok choy, 1 medium
Spinach, 1 bunch
Arugula, 1 small bunch
Salad radishes, 1 bunch
Green garlic, 1 bunch
Rhubarb, 1.5 lb

Next week’s box will probably contain asparagus, lettuce, spinach, some kind(s) of greens, scallions and more.

See last week’s newsletter for storage and cooking information for these vegetables:
Asparagus, spinach, lettuce, arugula, salad radishes, green garlic, rhubarb

‘Goldrush’ russet potatoes – Please refrigerate these potatoes. They are in great shape now but will sprout within days if stored at room temperature. They’ve been stored all winter and want to grow. Store in a paper bag to protect from light, even in the fridge. We grow everything we send in our CSA boxes except potatoes and mushrooms and some asparagus, all of which we buy from organic growers that we trust.  We purchased these potatoes from Jesse Perkins at Vermont Valley Farm. ‘Goldrush’ are good all-around potatoes with outstanding flavor.  Jesse says the potatoes have a higher sugar content because of starch to sugar conversion during cold storage. The potatoes taste a bit sweet, and will blacken slightly when fried. It’s a harmless color change due to the sugar conversion.

Asparagus – This week’s asparagus is from our farm and from LOTFOTL Farm in Elkhorn, run by our friends Tim Huth and April Yuds.  Tim has planted an organic asparagus field larger than they need.  Our asparagus is less productive this year because of Japanese beetle attacks last summer.  We have the perfect joint solution; Karen, Kristin and Ben went down this week and harvested the asparagus, to deliver to you folks.  This week’s delivery is about half our crop and half LOTFOTL.

Romaine lettuce (upright head of lettuce with crisp leaves) – More sturdy and less fragile than our other spring lettuces.  Great for Caesar Salad or lettuce wraps.  If you’re intimidated by the amount of salad greens this week, Ceasar salad is a good option because it really shrinks a big head of lettuce and everyone will fight over the leftovers.  Poof, it’s gone.

Bok choy (large rosette with thick white stems and green leaves) – This Asian green is good for stir-frying or sautéing or in soup.  You can think of the stems and leaves as two separate vegetables.  The stems require longer cooking.  The leaves will cook almost as quickly as spinach.  Bok choy stores well, so feel free to pull off leaves as you need them, or use the whole head at once.  Refrigerate in a plastic bag or other container.

Rhubarb – If you are looking for rhubarb ideas, head over to our private Facebook group.  Wow, I am impressed with everyone’s creativity and energy, and not just with rhubarb.
Storage: Rhubarb is the easiest thing to freeze.  Wash, chop and pop it in a freezer bag.  That’s it; no need for blanching.  When baking muffins or cakes, just add the frozen rhubarb to the batter.


Visit our 2020 Recipe Log or our 2019 Recipe Log or join our Facebook discussion group.

LOCAL THYME/ Comforting Classics
Pasta Salad with Feta, Asparagus and Arugula
Salmon with Bok Choy, Ginger, Garlic and Sesame
Garlicky Three Greens Soup

LOCAL THYME/ Outside the Box Recipes
Veggie Sauté with Bok Choy, Radishes and Asparagus
Soba, Pork and Bok Choy Stir Fry
Arugula, Radish Salad with Tuna

LOCAL THYME/ Quick & Easy Meals
Lentil Soup with Rhubarb
Hot Pot with Tofu, Noodles, Spinach and Radish

Recipes from Lauren

Serves 4-6
Takes 15 minutes.

2-3 pounds pork shoulder, bone-in or out are both fine
Kosher salt and freshly ground black pepper
12-ounce lager of your choice (does not need to be fancy; I usually keep a bunch of Miller Lite around for this purpose)
2 teaspoons favorite chili powder (the spicier the better)
1 bunch green garlic, white and pale green parts only, trimmed and cut into 1-inch pieces
1/4 cup rice wine vinegar
1 tablespoon honey
1/2 teaspoon red pepper flakes
1/2 cup olive oil
3-4 radishes, julienned
1/4 pound arugula, roughly chopped, optional
1-2 avocados, optional

  1. Season pork shoulder well with salt and pepper. Place in crock pot. Pour beer into crock pot and cover. Turn on low for 8 hours (longer is fine) or high for 4 hours.
  2. When you get home, remove the meat from the crock pot and allow it to cool while you make the chimichurri.
  3. Combine green garlic, vinegar, honey, red pepper flakes and 1 teaspoon salt in food processor. Process until combined and finely chopped. Drizzle in olive oil with processor running until smooth.
  4. Shred the pork, toss it with chili powder and serve on tortillas with chimichurri and julienned radishes as well as arugula or avocado if using.


One 9-inch quiche
Serves 4-6
Takes 1 hour if making crust from scratch (and if not made in advance)

1 cup cold water
2 sticks + 2 tablespoons butter, cold, divided
2-1/2 cups all-purpose flour
1 tablespoon sugar
2-1/2 teaspoons salt, divided
12 ounces button, cremini or shittake mushrooms, cleaned and sliced
1/2 pound spinach, leaves torn or roughly chopped
1-1/2 teaspoon Kosher salt, divided
1/2 pound asparagus, shaved
4 eggs
1/2 cup heavy cream
1/4 cup whole milk
1/2 cup shredded Parmesan
1/2 teaspoon freshly ground black pepper

  1. Preheat oven to 400 degrees.
  2. Now, let’s start your pie dough! Are you ready?! (If you used store-bought crust or have your own great pie dough recipe skip to step 5). Fill your liquid measuring cup with 1 cup cold water and place it in the freezer. Next get your butter out of the fridge and cut it into small cubes. Place it in the freezer until ready to use.
  3. Meanwhile, measure flour, sugar and 1 teaspoon salt into the bowl of a food processor. Pulse once or twice to combine. Add chilled cubes of butter and process for 10-15 seconds until butter is broken into smaller pieces. Drizzle in cold water while the processor is running, first 1/2 cup then a couple drops more. Let it keep processing for 10-15 seconds after you’ve added the water. Add a little more water if the dough isn’t coming together. It should form a ball in the processor. Immediately remove it from the food processor with a spatula, wrap in plastic and place in the freezer for 15 minutes while you slice your mushrooms, chop your spinach, shave your asparagus and grate your Parmesan. (If you made this in advance, it could be kept in the fridge and ready for you immediately).
  4. Remove the dough from the freezer, cut in half and roll out into a 14-inch circle. (The other half of the dough can be kept in the fridge about a week or just make a double batch!). Press the dough into a 9 or 10-inch pie pan, cover with foil and pie weights then bake for 15 minutes. If you are using a store-bought crust, follow package directions.
  5. Meanwhile, in a large saute pan, melt butter over medium heat. Add mushrooms and 1/2 teaspoon salt. Saute for 5-10 minutes until just beginning to release their juices then add the spinach. Stir to combine and cover. Turn off the heat but leave pan on burner for five minutes just to steam the spinach. Add shaved asparagus along with remaining salt and pepper. Stir to combine and then pour into pre-baked crust.
  6. In a medium bowl, combine eggs, cream and milk. Whisk until smooth then add Parmesan. Pour over asparagus mixture. Shake pan to even out the filling. Bake for 30-35 minutes until cooked through.


Takes 40 minutes
Serves 2-4

4 garlic cloves
1/2 cup soy sauce
3 tablespoons maple syrup
3 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 teaspoon red pepper flakes
1 pound favorite steak (flat iron or skirt steak work great here)
1/4 cup olive oil, divided
1-1/2 pounds Gold potatoes
2 teaspoons Kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 head bok choy, stems and leaves thinly sliced
Siracha mayo (recipe below), optional
Toasted sesame seeds, optional

  1. In a small bowl, whisk together first five ingredients. Set 1/3 of the mixture off to the side and pour the rest over steak. Let things marinate while you cook the veggies.
  2. Heat a heavy skillet over medium high heat. Add two tablespoons until almost smoking and then add potatoes followed by 1 teaspoon Kosher salt and 1/4 teaspoon freshly ground black pepper. Set the timer for 15 minutes and let those potatoes crisp up. You’ll want to use a metal spatula to scrape the bottom of the pan every 2-3 minutes or so.
  3. Remove the potatoes, reduce heat to medium low and heat an additional 2 tablespoons of olive oil in the same skillet. Add mushrooms along with additional teaspoon of salt and 1/4 teaspoon pepper. Cook for 3-5 minutes until browned. Add bok choy and reserved marinade. Cook down until reduced slightly, about 3 more minutes.
  4. When everything is just about ready, cook the steak over a medium high grill until cooked to desired doneness.
  5. Serve steak, potatoes and bok choy mixture in a bowl with a drizzle of sriracha mayo and sesame seeds, if using. Add rice or another grain if desired.


1/2 cup mayonnaise
2 tablespoons sriracha
1 tablespoon soy sauce
1/2 lime, squeezed

Combine together in a small bowl. Whisk to combine.


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