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Homestead Hoopla, Week 1 CSA, May 30, 2016

Homestead Hoopla, Week 1 CSA, May 30, 2016

Homestead Hoopla 2016 CSA Newsletter

May 30, 2016

Week 1

This week’s harvest includes:

Garlic scapes  click hot link for a photo*

Salad turnips  click hot link for a photo*

Easter Egg Radishes

Red Giant Mustard*


Lacinato kale*

Curly kale*

Bok Choi*


 *indicates Small Share contents

 Farm News

We cannot thank you enough for your kind patience with our weather delay for the beginning of 2016.  We are beginning planting for the fall already and have a great selection for our season extension.  Because of the two week delay at the beginning, the season is now extended for two weeks in the fall.

The sunshine and heat, especially the warm nights, have accelerated plant growth by 10x.  We’re on track to have a nice crop of greens, followed quickly by cucumbers and squash.  We have a great group of employees who’ve been on the farm for between 3 and 6 years.  Our employee’s dedication is the backbone of the CSA planting and harvest.  Without their consistency and work ethic, this would not be successful.  Matt schedules and oversees the daily operations in the field and we have six guys who harvest and pack your CSA shares each week. 

Regionally, vegetable farms are good for the economy because we need so much labor!  50% of our costs on the farm are labor for tilling, seeding, transplanting, cultivating, hoeing, picking, packing.

This tropical storm passed through without much incident.  Too much rain, but it’s warm, so things are still growing.  It’s going to be a muddy mess for harvest today (Monday).  The vegetables will all be washed once, but in conditions like this, you’ll likely find a little more dirt than normal and will need to give everything a rinse before eating.

Please feel free to share recipes with us and we will add them to the newsletter.


Braised Kale and Turnips


3   tbsp butter
1   lb
turnips, trimmed, peeled, halved, cut into 1/4-inch wedges
1   tbsp garlic, minced
2   cups vegetable stock
1   lb (16 oz) raw
kale (any variety)
1   tsp thyme, chopped
Salt and pepper to taste
1/2   cup


Melt butter in braising pan on medium; add turnips. Cook 10 min, stirring occasionally, until golden brown. Add garlic; cook 2 min. Add stock and 1/2 of the kale; increase heat to medium-high, cover and cook 3 min, until kale is wilted. Uncover; add thyme and remaining kale; season to taste with salt and pepper. Cover; cook 5-7 min, until turnips and kale are tender. Stir in raisins. Serve warm.

Adapted from Wegmans.

Farmers Market Salad with Aged Gouda and Roasted Portabellas

Yield: Makes 8 servings

Active Time: 15 min

Total Time: 40 min

Gourmet | August 2009

by Ruth Cousineau


  • 3/4 pounds sliced portabella mushrooms
  • 1/2 cup extra-virgin olive oil, divided
  • 3 tablespoons red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 10 cups mixed spicy greens such as mustard, arugula, tatsoi, mizuna, and watercress
  • 1 cup coarsely grated aged Gouda cheese


Preheat oven to 425°F with rack in middle.

Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms.

Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat.

Cooks’ note: Mushrooms can be roasted 4 hours ahead and kept at room temperature.

Seven Things to Do with Garlic Scapes

Garlic Scape Pesto


  • 1 pound garlic scapes, cut into 2-inch pieces
  • 1 1/4 cups grated Parmesan cheese
  • 1 cup olive oil
  • 1 tablespoon lemon juice
  • ground black pepper to taste


  1. Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.

Printed From 5/29/2016






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