Spring CSA

Week Twelve of the Spring CSA may include a mix of the following: Spinach, Choi, Mesclun Mix, Asparagus, Green Garlic, Black and/or Green meat Radish, and Fresh Herbs (oregano, mint, or thyme) .  Please note that the weekly photo is not an exact depiction of what is in your share, but rather a reference image.

The weekly letter will be coming to your inbox the day before your pickup, and is also available at stillmansfarm.com/blog and stilllifefarm.wordpress.com.  

Weekly Featured Item: Black and Green Meat Radish

We are not talking about the small, round spring radish that many of associate with the word “RADISH”.  There are many other varieties of radish that vary in size, color, and flavor.  This week we will be focusing on Black Radish and Green Meat Radish.  You will be able to tell these apart fairly easily.  Black radishes are medium sized and round with a (you guessed it) black skin.  They have a fairly peppery bite to them and a nice crunchy texture.  Green meat radishes are a type of daikon, they are long and thin, half green and half white, crisp texture.  I love what I term the “winter/storage radishes”!  They are amazing to julienne up and throw into salad, slaw, quick pickle, munch on with hummus, etc.

Black Radish and Apple Chopped Salad with Lemon and Mint

*you could easily add your green meat radish to this recipe as well, and toss the whole thing over a bed of spring greens

Ingredients

• 1 medium black radish, julienned
• 2 tablespoons fresh lemon juice
• 1 tart apple, cut in half and cut into very thin slices
• 1 large carrot, julienned
• 1/2 stalk of celery, very thinly sliced
• 1 tablespoon unsalted, roasted sunflower seeds
• drizzle of fruity olive oil
• 2 tablespoons roughly chopped fresh mint
• Sea salt, to taste

Directions

Combine radish and lemon juice in a small bowl and let sit for 30 minutes. When softened a bit, add apple and carrot. Drizzle with olive oil to moisten all ingredients. Stir in sunflower seeds. Sprinkle with mint and salt to taste.

 

#cookingwithStillmans

Don’t forget to play along with our friendly Spring CSA cooking competition.  Show us what your making with all that local food!  Take a picture and post it to your social media with the #cookingwithStillmans.  Every week a winner will be chosen at random and receive a fun farm prize!

The Week Eleven winner of our #cookingwithstillmans challenge goes to @tory.larsen for a beautiful presentation of garlic roasted asparagus!

Farm Dirt

Stillman’s Farm. Lots and lots of planting happening at Stillman’s.  It’s literally a never ending cycle of running plants from the greenhouses to the field and then running back to the greenhouses for more plants to put out into the field.  Thank goodness for the waterwheel transplanter! The tiny baby eggplants where transplanted from their starter trays into bigger grow trays this week.  It was so nice to visit with all our amazing customers this week at Jamaica Plain and Copley Square.  As of this week, Reid and Kirstin are both college graduates.  Good job, you two!

Still Life Farm.  We picked the very first zucchini from the greenhouse on Monday night!  Curt made sautéed squashed topped with poached eggs for breakfast and I made time to gobble that down before leaving for Copley market on Tuesday morning…yum.  Fruit has started to set at the farm and we are seeing the beginning of lots of currants, gooseberries, cherries, and donut peaches!  I had to put my life on hold for a week, but I was able to get housing approval for our H2A guy for this year…thank goodness that we will have labor for the summer and Fitzroy will have an income.  The state has changed all the housing guidelines to be “safer” for COVID and it has been a big challenge getting our workers here.

Winter CSA.  Interested in eating local all year round?  Check out the Still Life Farm Winter CSA!  Visit the Still Life Farm website to read more about the Winter CSA – contents, location, dates, and more.  We are running an Early Bird Discount through June 1, so sign up early!  Sign up for Winter CSA!

Eat well & love your food,

Halley Stillman (Still Life Farm) & Genevieve Stillman (Stillman’s Farm)