Strawberries by Berries on Bryan Station, Fayette Co.
Head lettuces by Finger Pickin’ Farms, Palmyra IN
Large bok choy by Barr Farms, Meade Co.
Fresh peas by Elmwood Farm, Scott Co.
Kale by Vital Foods, Oldham Co.
Collard greens by Vital Foods, Oldham Co.
Garlic scapes by Field Day Family Farm, Jefferson Co.
Green garlic by Field Day Family Farm -OR-
Radishes by Field Day Family Farm, Jefferson Co.
This week's share
This week's produce boasts early greens and legumes of spring - bok choy, snap peas, and lettuce - as well as tangy radishes and the last of the sweet strawberries. If there is something you need that is not in your box this week take a trip down to the Phoenix Hill Farmer’s Market after picking up your share.
Phoenix Hill Farmers’ Market
829 East Market Street
May 5 - October 27, Tuesdays 3pm - 6:30pm
Vegetables, fruits, meat, eggs, baked goods, plants, and cut flowers
One of the joys of being a CSA member is knowing exactly where your food comes from. Each week we'll try to give you some insight into who grows your food. This week's bok choy is grown by Barr Farms. Settled in cozy Rhodelia, KY, Barr Farms sits in beautiful rolling hills right near the Ohio River. The farm, owned by the Barr family for seven generations, is now under partial ownership of the youngest Barr farmer, Adam. He and his fiance Rae (yay!) run a vegetable and meat CSA that makes its way to many a plate in the surrounding areas.
Adam went off to college, leaving the farm behind - but as soon as graduation hit, the call to return to land was incessant. He wanted to come back to the farm and change the way things had been done. Granted, his father and uncle ran a decent cattle farm on the property, but now Adam was loaded with information on pesticides and treating the earth in a more respectful manner. He became impassioned to supply local families with the healthiest of foods right from his own land.
Adam mentioned the Native American outlook that we should create systems and traditions that are capable of lasting for seven generations, and feels it’s quite profound that he is in fact the seventh generation to farm on the property. He has chosen to make a decision to treat the land with such respect and reverence that he wants the new sustainable system he is implementing to last for seven generations more. While this may seem like a lofty goal, his calm demeanor, tireless work ethic and true dedication to making sure that his customers know all about how the food was raised under his care, it seems like there is no way that Adam Barr can fail.
From: Down to Earth blog.
Adam Barr is also the president of Community Farm Alliance (CFA). To learn more about the Community Farm Alliance visit www.communityfarmalliance.org
* * *
Fresh Pea and Radish Salad
- 2 cups fresh pea pods
- 1/4 cup very thinly sliced radishes
- 3 tablespoons rice vinegar or white balsamic vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon white wine
- Worcestershire sauce
- 1/8 teaspoon salt
- 1 tablespoon snipped fresh basil
- Remove tips and strings from snow pea pods; cut lengthwise into very thin strips.
- In a large bowl toss snow peas and radish slices; arrange mixture on salad plates.
- In a screw-top jar combine vinegar, oil, Worcestershire sauce, and salt. Shake well and drizzle over salad. Sprinkle with basil. Makes 6 servings.
- 1 tablespoon olive oil
- 2 cups thinly green onions
- 1 teaspoon salt
- 12 turns freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons minced green garlic or scapes
- 8 cups (firmly packed) torn and stemmed kale pieces
- 2 cups basic chicken stock (recipe below) or veggie stock
- Splash cider vinegar
- Heat the oil in a large skillet over high heat.
- Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes.
- Add the garlic, kale, and stock. Cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from heat. Serve immediately.
I included a chicken stock recipe because everyone should know how to make their own, and it is a great way to use every part of the whole chicken.
Basic Chicken Stock
- 1 tablespoon olive oil
- 1 large onion, peeled and quartered
- 1 carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 head garlic, cut in half
- 2 pounds raw chicken bones, rinsed in cold water
- 4 quarts cold water
- Salt and pepper
- In a large stock pot, over high heat, add the oil.
- When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes.
- Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours.
- Remove the stock from the heat and skim off any scum that is on the surface.
- Strain the stock through a large fine mesh sieve. Discard the bones and vegetables.
Yield: 3 quarts
I LOVE Kale!!
Kale is a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium and B6. Kale, as with broccoli and other brassicas, contains sulforaphane, a chemical believed to have potent anti-cancer properties, particularly when chopped or minced.