Fresh Items:
- Carrots 1.5#
- Red Norland Potatoes 3#
- Beets 1#
- Black Radishes 1# (peel black skin to reduce heat)
- Onions
- Spinach-3/4#
- Eggs
Value-Added Items
- Roasted Vegetable Stock 1 Qt: water, onions, carrots, celery, potatoes, thyme, rosemary, bay, salt & pepper
- Cream of Tomato Soup 1 Qt: tomatoes, vegetable stock, onions, carrots, celery, basil, half and half, olive oil, garlic, sugar, salt, pepper (Reheat until hot but DON’T BOIL.)
- Spicy Bean Soup 1 Qt: tomatoes, vegetable broth, onions, celery, carrots, bell pepper, beans, summer squash/zucchini, garlic, olive oil, chili powder, cumin, basil, oregano, coriander, salt, pepper (use as a ready to eat soup, or as a base)
- Zucchini 1 Qt: drain off water and used for baking, breads, muffins, chocolate chip cookies
- Pumpin Puree 1 qt or ~4 cups: use as plain cooked pumpkin for bread, pie, muffins, or even pumpkin granola (remember 1 can of pumpkin = ~ 2 cups)
- Rhubarb 1 Qt: drain off water and use for baking, pies, muffins, breads, sauces
- Green Peppers 1 pt (frozen): sliced bell peppers (Use in a stir-fry or add to a pasta dish, spaghetti, or other cooked dish as they will not have the texture of fresh, but add flavor. You can break off as many as you need and store them in the freezer.)
- Corn Salsa 1 pt: tomato, onions, garlic, cilantro, corn, jalapeno, salt, pepper
- Strawberry Sauce 1 pt: Suncrest Gardens strawberries, sugar, vanilla extract (Add a little to yogurt, smoothies, pour over pancakes or waffles, or put on ice cream.)
With our current stretch of early spring weather and warm temperatures, everything is coming out of dormancy early. Rhubarb has started to peak out of the ground. Buds are swollen on the fruit trees. And the bluebirds are back in town!
We have disced the asparagus in preparation for an earlier harvest. However, any late frosts will kill the above ground stalks. So I am not overly eager for things to be this ahead of schedule as mother nature will always have the upper hand as we wait for our last frost date to pass. It’s hard not to already feel behind right now, but then I have to look at the calendar and realize that we’re doing fine and we have to cautiously proceed in the outside gardens.
I want to thank all of you CSA members for embarking on this new journey of winter CSA eating. I think it was a success. It was a new spin on the simple fresh abundance that is available during other seasons, and the boxes were filled with a variety of colors and tastes to hopefully make your winter eating a little more interesting. As always, I love your feedback as it helps us only improve what we do at Suncrest Gardens Farm.
Our Spring CSA shares will begin the first WED in May and the Summer CSA shares will begin the first WED in June.
Some have asked about our wood-fired pizzas, and our opening date is the first FRI in May. We plan to be open every FRI May-September and also on THUR June-August for the peak summer, 4:30-9pm both days. We do have a great line-up of live music scheduled and I’ll be posting those updates soon.
Happy Spring!
Your farmer, Heather
Eat Well. Smile Often.