As the Bard said, “A rose by any other name…” Well, in the case of this week’s vegetable share, “A Komatsuna by any other name would taste as yummy.” Last week, I introduced an Asian green to you and mistakenly called it Hon Tsai Tai. Unfortunately, flea beetles have long made off with the delicate purple Hon Tsai Tai leaves – although you may remember it from earlier Braising Mixes. The leafy green in last week’s as well as this week’s box is actually called “Komatsuna” Now that might not make a lick of difference to you, but I had to get that embarrassment out in the open right outta the gate. Thanks for bearing with me, in an effort to keep things interesting for 30 weeks, I’m trying to both provide you with new and unfamiliar products while also challenging myself as a grower.
Now, as you may have already read (see previous post below) – Guinea is on the menu this week. For all of you on the meat share this week, I’d love for you to email me pictures of your finished products. Several of you have shared pictures of beautiful meals that you’ve created with your CSA ingredients and it always makes me joyful to share that with you. So please, continue to share your pictures and I’ll start posting some as well as we go along.
Here’s what else you can expect to see and taste this week…
Meat CSA: (call us on Mondays for any additional a la carte orders: 229-641-2081)
1-8 way cut chicken
1-cube steak (1lb)
Eggs: 12 beautiful free range eggs, hand washed, candled and graded fresh for you each week.
(Call to order this week if not on the egg CSA : 229-641-2081)
1 bag Salad Mix
1 bag Braising Mix (ok, another easy way to use this – on any toasted sandwich with a melted provolone or havarti or as a spicy addition to fresh burritos with some rice, chicken, feta and hot sauce. Contains: Arugula, Mizuna, Tat Soi, Baby Kale, and Red Mustard)’
1 bunch Carrots
1 bunch Komatsuna (not Hon Tsai Tai – great taste raw, or added to Braising Mix for stir fry)
2 Watermelon Radishes (slice into medallions, then cut into pizza wedges – the pink inside is mild, almost sweet – but be careful because the rind is spicy hot)
1 Bok Choi or 1 Cabbage or Purple Top Turnips
1 bunch Assorted Kale
1 bunch Flash Collards
1 bunch Colorful Beets or French Breakfast Radishes
3 # bag Alby’s Gold Potatoes
1 surprise summertime sneak peek (Squash, Tomato, Basil, or Cucumber)