Week 1, 2013
Welcome to Oxen Hill Farm CSA!!! We are delighted to have you here for
your first pick up. We are so excited to share the season of delicious USDA
Organic produce with you.
This spring has been quite the rollercoaster ride of weather conditions! Between the
drought of April and the floods of May, Mother Nature has been challenging us in our
planning and planting. We have so many plants in the fields – onions, garlic, potatoes,
tomatoes, peppers, eggplants, squash, cabbages, broccoli, cauliflower, artichokes, salad
greens, Asian greens, beets, and chard, just to name a few – yet the heavy rains have
made it hard to get in as many as we would like to have in at this point. When the soil
gets waterlogged, it is impossible to plant as the equipment doesn’t just get stuck, but it
would damage the soil by crushing the delicate air pockets that help feed the plants
roots and maintain healthy microbial populations.
So we have been planting into our driest soils first, many of which are located in West
Suffield and East Granby. And we have many plants in our greenhouses that are ready
to get into those wetter soils as soon as they dry up a bit. Rest assured, we will have
plenty of produce to deliver to you and the amount in shares will get more and more
bountiful as the season continues. In the coming weeks, we will have more greens,
including kale, as well as salad turnips, beets, garlic scapes and hopefully, more
strawberries. Summer squash, cucumbers and broccoli should be coming along by the
end of June.
You can find this newsletter as well as newsletters from the past two seasons on our
website under the CSA Program tab, and Weekly Handouts and Recipes page
(http://www.oxenhillfarm.com/csa-program/weekly-handouts-recipes/) You will find
lots of other recipes online and can also get an idea of what produce to expect at
different times in the season.
THE LETTUCE AND GREENS YOU RECEIVE TODAY HAVE BEEN WASHED FROM THE FIELD,
BUT LIKE ALL FRESH PRODUCE, SHOULD BE THOROUGHLY WASHED AND
REFRIGERATED BY YOU AT HOME.
Greens & lettuce should be dried after washing, either by a salad spinner or gently with
towels. This salad mix will remain freshest if stored in the crisper section of your
refrigerator in a loosely tied plastic bag rolled in a dry paper towel to absorb excess
moisture from washing. When preparing lettuce, be sure to tear the leaves instead of
chopping them, as the knife can cause bruising to the delicate leaves.
Our produce has been harvested right before you get it, however greens and lettuce can
wilt if they get dried out, which can occur even if the greens remain in constant
Week 1, 2013
refrigeration. If that happens to your greens at home, simply submerge the wilted greens
in a bowl of cold water and place them in the refrigerator. In an hour or two, they
should be revived and ready to enjoy.
Radishes will taste best if eaten right away. The greens can be cooked and eaten, but
they should be separated from the root if they are to be stored more than a day or two.
Store cleaned radishes wrapped in damp paper towel in the crisper section of your
refrigerator. The bite of the radish can be softened by steaming or grilling them with
butter and salt.
Your strawberries will taste their best at room temperature, but if you must store
them, start by getting rid of any damaged berries that will likely spoil the bunch, and
place the rest in the refrigerator where you should use them within a day or two. Do not
wash your berries until you're just about to eat them. Wash with their caps and stems
still attached to keep the water from affecting their texture and flavor, in a bad
way. Pinch off the caps with your fingertips, or use a paring knife - to minimize loss of
tasty goodness.
RADISH DIP
By Stephanie Gallagher, About.com Guide
Radishes aren't just for salads. Their peppery bite makes them ideal partner for creamy
dips, like this one. Serve this radish dip recipe with crackers, chips or fresh raw
vegetables.
Prep Time: 10 minutes
5-6 radishes, washed and trimmed
2 Tbsp. apple juice
3 oz. cream cheese (low fat is okay)
kosher salt and freshly-ground black
pepper, to taste
3 cloves garlic
Preparation: Place radishes in the work bowl of a food processor fitted with a metal
blade. Add remaining ingredients. Puree until smooth. Taste and adjust seasonings.
HONEY BALSAMIC DRESSING
Ingredients:
1/2 cup balsamic vinegar
1 small onion, chopped
1 tablespoon soy sauce
3 tablespoons honey
1 tablespoon white sugar
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
2/3 cup extra-virgin olive oil
Directions:
1. Place the vinegar, onion, soy sauce, honey, sugar, garlic, and red pepper flakes into a
blender. Puree on high, gradually adding the olive oil. Continue pureeing 2 minutes,
or until thick.
Week 1, 2013