We’d like to start this week off with a welcome and wholehearted Thank You to our CSA Harvest Basket Sponsors.

Deloitte
HSBC
Nicola Wealth Management
Richmond Lions Club

These local companies are sponsoring baskets that allow us to directly deliver the same great organic produce that you’re enjoying to families in Richmond. Put simply, we’re delivering food dignity, and it feels great!

On The Farm

Janice, pictured at left

Janice, a greenhouse volunteer at the Sharing Farm, found a beautiful moth clinging to some basil yesterday. This pink and green creature posed for photos before Janice carried it and its prized basil to a spot near the edge of the farm. Unfortunately, I do not have the photos to share today, but I think it was an Elephant Hawk moth, a species more common in the United Kingdom than it is here. Janice also spied a mink as we prepared to leave.

This week your CSA baskets contain a small bouquet of fragarant sweet peas and:
[twocol_one]lettuce
beets with greens
scallions
new potatoes
carrots
zucchini[/twocol_one] [twocol_one_last]chard
radish
parsley
cilantro
basil
baby kale[/twocol_one_last]

Tips for storage
Zucchini
Zucchini, like all summer squashes, are sweetest when picked young and allowed to stop ripening. According to On Food and Cooking, by Harold McGee, you can keep young zucchini fresh for several weeks when kept at 7-10oC.

Radishes, Carrots, Beets, and Turnips
Since the greens sap moisture from root vegetables, separate them as soon as possible.  Store the greens and taproots in the refrigerator in separate plastic bags. These bags should be loosely sealed, so the greens and roots can breathe. Roots will keep for about a week.

Putting the greens (unwashed) in sealed plastic bags straight into the freezer will keep the greens nutrient rich and useable for several months.

Or, if are your passionate about your root vegetables, you can do what Alton Brown does and turn one of your fridge’s vegetable bins into a mini-root cellar. Just add sand and bury your de-greened taproots.

A word on radishes
Cultivated for more than 4000 years, these fast-growing staples are usually eaten raw before the heat of summer makes them woody. However, radishes can be peeled to remove the enzyme that gives them their sulphurous pungency. Cooking them like turnips will also inactivate that enzyme and let the radish’s sweetness come out.

Recipe ideas
Need an idea for that uses the whole radish (greens and taproot) AND cilantro that is neither raw nor salad-y? Try this Radish Curry. If you do, please share your experiences (with a photo).

It’s early in zucchini season, but the abundance is coming and finding ways to shake up summer squash themed-meals  that celebrate this abundance can challenge even the most creative chefs. Thankfully, theKitchn.com has shared ten appetizing recipes for those in need of inspiration.

Lydia, of soupchick.com, found seven recipes for lettuce soup that she shared on her blog. In fact, she shares seven soup recipes that are veggie-laden and invitingly tasty every Saturday from cooks all around the internet.

Have a challenge, question or in search of a recipe to use with your Sharing Farm produce?  Let us help you find a simple, new, fresh solution.

Thank you!
The CSA helps to support The Sharing farm, and the community programs that we grow for, in a big way. So, not only are you eating your veggies, but you’re also helping out a local non-profit… your mother would be so proud.

With love,
Bonnie and the 2014 Sharing Farm Crew

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