Hi Local Food Lovers,

Its been an interesting week here on the farm full of ups and downs and the normal learning curve that happens at the beginning of every season. (Farming isn't as easy as it may seem - and as Linda says, she's still learning how to be a better manager and less of a worker)

Lets start with the goodies you will be getting in your share this week:

• Red Oak & Red Sail Lettuce
• Radishes (they are all in)
• Scapes
• Green Onions
• Every member will receive 5 dozen eggs with their share that can be claimed throughout the CSA season.

Now lets talk about the doings around the farm - 

We are in need of some rain to help fill out the rows of romaine, they are so very close but not quite there yet - I can taste the grilled romaine now.  Rain wouldn't hurt for everything else as well so if anyone knows the local rain dance.........

Every year there is a learning curve with training the new help - and a walk through the rows on Memorial Day showed where there had been some miscommunication (or the staff hasn't realized that farming involves getting your hands dirty - really dirty)  About every third plant in 5, 425 foot rows of tomatoes had been planted incorrectly and the celery that was transplanted last week didn't have the irrigation line on it.  Needless to say this wasn't good!  We lost half of the celery and Linda is spending today repairing what she couldn't get done yesterday.  One last bit of disappointing news - out of 1000 poc choi plants we were able to harvest 82 heads - the weather turned so hot so fast it bolted and is now becoming green manure in their rows for the next crop.  We are defiantly done with planting fast, cool weather crops.  We are on to cucumber, eggplant, summer squash, winter squash, green beans, dry beans, etc.  There may be a week or two where we have to skip a pick up to let the plantings catch up.  

On the more exciting front Lamb's Quarter is coming in very nicely - we would love to know who is interested in receiving some as part of their share - it's time consuming to harvest and not everyone enjoys it - let us know this week if you would be interested.  Lamb's Quarter is a foraged green that is extremely tasty.

If your looking for something to do with all those tasty radishes (besides eating them like candy)   you might want to try out this recipe from Farmer John's Cookbook.  We had it for dinner tonight over steak and basmati rice and it was awesome! 

• 6 large hard-cooked eggs
• 1 scallion
• salt/pepper
• 2 tablespoons ghee or butter, divided
• 1/2 pound of radishes
• 1 teaspoon each - cardamom, crushed coriander seeds, crushed sesame seeds, ground cumin
• 1 1/4 cups plain yogurt
• 1/3 cup chopped fresh cilantro
• freshly squeezed juice of 1 lemon
• 1 teaspoon paprika

1. Rough chop eggs and layer in a shallow serving dish.  Scatter the chopped scallion over the egg and season with salt and pepper

2. Melt 1 tablespoon of the ghee or butter in a skillet - chop and add the radishes sauteing until tender.  Set aside on a plate to cool.

3. Let the skillet cool for a couple of minutes and then add the second tablespoon of butter or ghee - over low heat allow to melt and then add the cardamom, coriander, sesame, and cumin.  Stir constantly to prevent from burning and cook until fragrant. Scrape into a small bowl and allow to cool

4. Put the yogurt in a medium bowl and add the cooled spices, cilantro, lemon juice, and paprika, stir to combine season with salt and pepper to taste. (try not to eat it all)

5. Scatter the radishes over the eggs and scallions - Pour the yogurt sauce evenly over the dish and serve immediately.

Extremely tasty, easy to make and very refreshing!

See you this week!