Summer CSA – Week #6

Revere Farmers Market (7:10:15)

Movement Ground Farm at Revere Farmer’s Market. Farmer Kohei & Farmer Michael did a great job on the table presentation ūüôā

Welcome to week #6!!!

We’re testing an earlier roll out of our¬†CSA¬†blog and will¬†try to work our way to posting a few days before¬†Wednesdays, the main CSA drop-off day (Revere is Fridays). ¬†Give us feedback via email or at the end of this post about whether you enjoy an early preview or not!

Also, we do apologize to some of the drop-off sites if you’ve experienced some hiccups as we’ve been learning new processes and had to change harvesting & drop-off days!! ¬†It has been stressful on our part, as well. ¬†Farmer Kohei wants to ensure a pleasant experience for all with Movement Ground Farm (MGF)… while being made up of few paid staff and a part-time volunteer crew, Farmer Kohei is trying his best to make it run smoothly. ¬†Please bear with us and we hope you find your support in MGF’s produce and vision is worthwhile!

Quick Business Update:

First, a BIG MGF WELCOME to a handful of BRAND NEW “Founding Member” CSA supporters from the past couple weeks!! ¬†Farmer Kohei appreciates the love and excitement people have expressed over this new and community-focused vision for a farm and retreat space. ¬†Yay new members!

Second, since Friday, July 10th, we’ve been present at the Revere Farmer’s Market!! ¬†We have been able to begin sharing our bounty with a couple of our Revere¬†CSA members¬†utilizing¬†this farmer’s market as a drop-off site for them (our CSAs now reach as far north as Revere, MA and as far south as Providence, RI)! ¬†For anyone who happens to be in the Revere area or know of folks who are, tell them to visit our table at the farmer’s market every Friday from 2-6:30pm. ¬†It’s¬†located at¬†249 Broadway in Revere, MA (near Revere City Hall and on the lawn of the American Legion Hall) and will be running through October 2015.

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Our FIRST delivery of large and small Summer CSA shares of 2015 ready to go to their new homes!

CSA shares ready to go to their new homes!

For new members, these waxed vegetable boxes in which your CSA produce will be packed in, will be in use¬†throughout the season so please treat them gently. ¬†To open, slide¬†out the lid labeled “Perishable”¬†(do not pull, it will give with some finagling and becomes easier after some use). ¬†Feel free to bring your own reusable bags to pick up and pack your produce so you’ll be able to leave your box at your “drop-off” site and won’t have to remember to bring them back¬†the following week.

Other members, you know the deal.. Please continue to return the CSA boxes from the previous week(s) when you pick up your CSA shares, and please treat the boxes gently!

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Here‚Äôs what you really want to know… what tasty goods¬†to expect¬†for¬†Week #6‚Ķ

Wk #6 collage

L to R: Napa cabbage, a head of broccoli, a purple carrot!, and Thai basil

Small shares include:
‚ÄstEnglish cucumbers¬†(they’re so refreshingly cooling to eat in this heat!)
‚Ästsugar snap peas
‚Äď Napa cabbage¬†(try treating them as you would the European cabbage)
‚Äď a small bunch of¬†Thai basil¬†(leafy herb w/ purplish stem)
‚Äď For Boston shares: broccoli
‚Äď For Providence shares: carrots
‚Äď plus 1/2 a dozen eggs* from our hens
(* ‚Äúbest by‚ÄĚ date written on the box, labeled ‘W’ for washed or ‘UW’ for unwashed; if ‘UW’ just rinse with warm water before use; for our newest members, feel free to refer back to our Week #3 or #4¬†for more info on our farm fresh eggs, our¬†lovely hens who lay them, and how to keep them [these suggestions apply to OUR¬†freshly laid¬†eggs, not to¬†grocery store purchased eggs])

… ANNDDD a¬†BONUS: ¬†some¬†Sapporo chili peppers!

Vegan shares include:
– All of the above, plus a surprise veggie (in place of eggs)

For the few Large shares, Farmer Kohei will notify you specifically with what you can expect!

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BULK ORDER SPECIAL:

Take a look at this week’s bulk specials all for $5!

pickling cukes

We can offer some savings and pass it onto our customers for these bulk extras because these items are THRIVING in our fields!  Hope you can enjoy it!

Contact us at 617-863-SOIL or MovementGroundFarm(at)gmail.com by noon 7/21 if you‚Äôre interested (if you’re our Revere CSA folks, contact us by noon 7/23). ¬†Just let us know how much of which bulk order special you‚Äôd like (have money ready in an envelope with your name & order written on it when your CSA is dropped off on Wednesday, 7/22/15).

  • “Stir-fry Special”
    You’ll get two pints of our snow peas (try recipe idea #2 with these). ¬†Great for saut√©ing or in stir fries!
  • “In a Pickle”
    You’ll get 12 of our pickling cucumbers for $5 or 24 for $10. Make pickles or a cucumber salads.
  • “Some Like it¬†HOT”
    You’ll get 1.5 pints of jalape√Īos. ¬†Good to make your own hot sauce, or every day cooking if you love the heat (can freeze or pickle extras), make stuffed jalape√Īos
  • “Southern Greens”
    You’ll get a bundle of collard greens. ¬†Great for making a Southern-style collard greens braised with a smoked ham hock, or slice up and throw in a stew or soup.

If you were a fan, you can order last week’s bulk specials...!!

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Recipe Ideas:

(Borrowing a couple¬†of the same recipes from last week for the same items…)

  1. If you enjoy cucumbers, you can always eat them raw and pair with your favorite dip.  But here’s a refreshing sweet & sour salad recipe using your English cucumbers in a Japanese-inspired cucumber salad (*note: if you don’t have sesame seeds but have sesame seed oil, use that; taking out the seeds of English cucumbers isn’t necessary.. it takes an extra step and why waste the juicy core?).

  2. A vegetarian & vegan recipe idea using sugar snap peas and served over tofu and a soy sauce dressing (you can skip the scallions; try substituting with a teaspoon of garlic or small shallot or go without all together).  Or slice it thinly to top off salads.

  3. Try some of these recipe suggestions for Napa cabbage! ¬†Use it as you would the European cabbage, though the leafy parts are much softer and tender (slice into salads!). ¬†Steaming or very quickly¬†boil the leaves (try cutting in half or thirds for more manageable portions) and use it as a wrap–i.e. for fresh summer rolls, in place of tortillas, or pita.

If you’re adventurous, try making kimchi (or kimchee), one of the very quintessential fermented, pickled Korean side dishes that packs some heat. ¬†Once made it can keep in the fridge for a while and can be eaten as is or cooked into soups or fried rice! ¬†(*note: the two above recipes are¬†not vegetarian as it relies on fermented shrimp and fish sauce as its base, try a vegan recipe and let us know how it goes; also, ingredients like the radish and scallions may be skipped, it’s just one of those ingredients that is often paired with kimchi).

4. ¬†Thai basil is a fresh herb that is common in Southeast Asian cuisine. ¬†Try using it in place of sweet basil (as that often used in Italian cooking), top off pretty much any dish with some slices of the fragrant herb for some bright notes, roll into tacos or fresh summer rolls, slice up and sprinkle on top of soups…even your instant ramen or other noodle soups. ¬†You can make fried rice and cook¬†slices (or whole leaves, your choice) of the herb into the dish at the¬†very end. I added it sliced into a cold, peanut noodle salad and it certainly added a subtle, herby freshness.

5. ¬†Well… you kinda know and are familiar with broccoli and carrots. ¬†Saut√© broccoli stems and florets into a stir fry or keep it simple with only oil and garlic, cooking under high heat really brings out a sweetness to it. ¬†Or rinse and cut up into finger food portions to eat raw and pair with your favorite dip¬†(try salad dressing, hummus, or sweet sour sauce). ¬†And though these carrots may be a little different in color, it’s the same carrot that can be cooked or eaten raw like its more orange counterpart. ¬†But how COOL is it to see a purple carrot!! ¬†Add some color to your plate with these.

6. ¬†To use your Sapporo chili peppers, it may have more of a dramatic heat to it than some jalape√Īos, but if you don’t mind some heat use it as you would any other chili pepper (add into a chili–as in meat and bean chili, grill or roast to bring out some of its sweetness and eat it as a side dish if you can handle it, puree into a home made,¬†hot chili sauce or salsa). ¬†If you want to take away some of the heat, carefully slice and and cut away the light colored vein and seeds. ¬†(*WARNING: if you’re not used to it or for your safety, wear gloves when cutting chili peppers as the oils from it often stay on your fingers/hands even after washing… believe me, I’ve learned the hard way when removing my contacts! OUCH..).

Judy's savory pastry tart using scallions & zucchini topped with cheese; and cold peanut noodles with sliced snap peas, some Thai basil, cilantro (and store bought dried shiitake mushrooms)

Judy’s savory pastry tart using scallions & zucchini topped with cheese; and cold peanut noodles with sliced snap peas, zucchini, some Thai basil, cilantro (and store bought dried shiitake mushrooms)

ENJOY!

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Let us know how you eat and cook your CSA goodies by sharing your cooking stories and/or pictures on our Facebook page or leave a comment here.

Summer CSA – Week #5

Welcome to week #5!!!

Let’s take a peek at what some of you have been cooking up last week…

CSA member food collage

L to R: (Left) Julian’s hakurei turnip & radish pickling using one of our Bulk Specials; (Middle) Judy’s saut√©ed spinach & turnip greens; (Right) Martha’s stir fry medley of our bok choy, snow peas, turnips, & zucchini with other veggies!

Hope this makes you hungry to start on this week’s produce!

Reminder, please continue to return the CSA boxes from the previous week(s) when you pick up your CSA shares. ¬†When¬†opening your boxes, keep in mind that these will be our reusable packaging for the season so please¬†plan to return them the following week and treat them gently.¬† The lid with ‚ÄúPerishable‚ÄĚ written on it slides out (it will bend, do not pull) and this will open the box top and reveal your edible goods.

Here’s what tasty goods to expect for Week #5…

Small shares include:
‚Äď English cucumbers¬†(note: in the article there is a mention of yellow streaks on cucumbers while not so common on the English variety, on our smaller pickling variety it is usually a sign that side has not received much sunlight)
‚Äď sugar snap peas or snow peas
‚Äď scallions
‚Äď a bag of assorted salad greens
‚Äď some young zucchinis
‚Äď plus 1/2 a dozen eggs* from our hens
(‚Äúbest by‚ÄĚ date written on the box, labeled ‘W’ for washed or ‘UW’ for unwashed, if ‘UW’ just rinse with warm water before use)

… ANNDDD a BONUS: a bundle of Genovese basil (a sweet variety common in Italian cuisine)

Vegan shares include:
– All of the above, plus a surprise veggie (in place of eggs)

For the few Large shares, Farmer Kohei will notify you specifically with what you can expect!

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Veggie Gallery

English cucumber   double zucchini

On the left is our English cucumber just hanging out, ready to be picked from the vine. ¬†On the right is a “star-crossed lovers”¬†zucchini, they couldn’t bear to be separated!

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Recipe Ideas:

  1. If you enjoy cucumbers, you can always eat them raw (cut into sticks, they’re great snacks) and pair with your favorite dip. ¬†But here’s a slight sweet & sour salad recipe¬†using your¬†English cucumbers in a Japanese-inspired cucumber salad¬†(*note: if you don’t have sesame seeds but have sesame seed oil, use that; taking out the seeds of English cucumbers isn’t really necessary since they’re so small and tender to begin with…but if you really want to eliminate some of the extra water that the cukes will release into the dressing, feel free.. but it takes an extra step and why waste the juicy core?).

  2. A vegetarian & vegan recipe idea using both sugar snap peas/ snow peas & scallions, and served over¬†tofu and a soy sauce dressing. ¬†Also, the sugar snap peas/ snow peas can be rinsed with the ends and “stringy” parts peeled and eaten raw with a dip or dressing, or just slice it up and top off your salad greens! ¬†For a quick use, thinly slice lengthwise or at a diagonal and top off your instant ramen to add freshness.

  3. What to do with salad greens…? ¬†It’s so tasty and nutritious as a salad! ¬†But if you’re not a fan or sick of salads.. you can always use it as your sandwich greens; add a little freshness to egg salads or chicken salads; or slightly wilt it into your pasta dishes.

  4. Zucchini is continuing to grow like they’re cloning themselves… make zucchini noodles by shredding or slicing into thin noodle shapes (there’s also gadgets out there that makes that easier); slice them up and roast or saut√© them; cut into “finger food” portions, bread them (or use panko bread crumbs), then bake for a healthier version of zucchini fries! ¬†Or there’s this tasty sounding recipe for a zucchini parmesan casserole.

  5. For the bonus basil, slice up and add to salads, use as a garnish for your stir fries, add into sandwiches for an herby kick, blend into mayonnaise for a great new condiment, make pesto, or blend with oil and use for cooking or in salad dressings.

ENJOY!

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BULK ORDER SPECIAL:

What a GREAT response to this week’s¬†BULK ORDER SPECIAL!¬† Farmer Kohei is psyched our members want more and we do enjoy hearing the excitement of cooking and eating fresh!

Wk #5 Bulk Special collage

Clockwise: colorful patty pan squash w/ young zucchini, pickling cucumbers, and squash blossoms.

Not only are these edibles growing in crazy abundance right now, it’s also very visually appealing from their vibrant colors and different shapes (visual appeal seems to do a good job at bringing in customers at Farmer’s Markets)! ¬†The patty pan squash look like funny little wheels.. and the squash blossoms are such an awesome hue of orange AND THEY’RE TOTALLY EDIBLE! ¬†The pickling cucumbers with its gradient¬†mixture of light and dark greens are a nice color contrast to¬†the other veggies, plus they smell so refreshing. ¬†It’s¬†such a great size for making pickles (hence the name), but also have such small and tender seeds, they’re enjoyed for eating raw (try slices in your water or juices… or add to some cocktails!).

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Let us know how you eat and cook your CSA goodies¬†by sharing your cooking stories¬†and/or pictures on our¬†Facebook page¬†or leave a comment here. ¬†It’s great to see what you’re cooking up and how you’re enjoying the fruits of our labor (literally :D).

Summer CSA – Week #3

20150624_201351

Farmer Kohei looking at some wild spring onions in the light of the setting sun.

Yay to another great week and some new CSA members!  Welcome to week #3!

A friendly reminder.  Please return the CSA boxes from the previous week(s) when you pick up your CSA shares.

When¬†opening your boxes, keep in mind that these will be our reusable packaging for the season so please¬†plan to return them the following week and treat them gently.¬† The lid with “Perishable” written on it slides out (it will bend, do not pull) and this will open the box top and reveal your edible goods.

Here’s what to expect¬†for¬†Week #3…

Small Summer shares will include:
– Hakurei turnips
– mini spring onions
– baby Zucchini
– Romaine lettuce
– arugula
– plus 1/2 a dozen eggs* from our hens¬†(“best by” date written on the box, labeled¬†washed or unwashed)

Large Summer shares will include:
– the above vegetables in larger quantities
– some surprise vegetables
– plus 1 dozen eggs* from our hens¬†(“best by” date written on the box,¬†labeled¬†washed or unwashed)

( *Typically, we will collect our eggs freshly laid from the hens a couple times a day and leave it unwashed [unless it’s particularly dirty]. Leaving it unwashed means that a natural membrane around the shell is intact. Left this¬†way it can be kept unrefrigerated at room temperature for a while, and can¬†last up to two months in the fridge. Once eggs are washed, it¬†no longer has that natural membrane and will make it more susceptible to spoilage, so it needs to be refrigerated; washed eggs are good up to one month.

Directions for washing eggs¬†before use: ¬†Use warm, running water. “Cold water will cause the contents of the egg to shrink, creating a vacuum that will pull bacteria and other nasties into the egg through the porous egg shell. Warm water, on the other hand, will cause the contents to expand against the shell, preventing bacteria from entering. …After washing, store them in…the fridge and use them before any unwashed eggs.”)

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Featured Vegetable:

20150624_201548

Spring Onions

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Farmer Kohei’s Notes:

A BULK ORDER SPECIAL!

6.21.15 - bulk order special

(Clockwise: Siberian kale, Red Rover radish, Hakurei turnips)

collage_20150629222011337

(Left: Japanese Red Giant Mustard, Right: komatsuna)

 

 

 

 

 

 
As some of the farm’s crops thrive, we are realizing there is surplus of some items that are doing really well right now but most likely won’t last very much longer… But that means we can offer some savings and pass onto¬†our customers a special pricing for bulk extras!

Contact us at 617-863-SOIL or MovementGroundFarm(at)gmail.com by noon 6/30,¬†if you’re interested. ¬†Just let us know how much of which bulk order special you’d like (please have money ready when your CSA is dropped off on Wednesday, 7/1/15).

  • Baked Kale “Chip” Special
    A giant bag of our Siberian kale, a $10 value for $5. ¬†Make¬†kale “chips”, power juices or¬†smoothies, or even¬†stomach satisfying soups.

  • The “Pickling” Paradise Special
    Try a large mixed bag of our Hakurei turnips and Red Rover radish, a $12 value for only $5! ¬†Throw it in salad,¬†roast it, or¬†make lots of pickles¬†with it. ¬†(Some people love it dipped in a little butter and a sprinkle of salt, though I haven’t tried it myself.)

  • Last Call for Komatsuna
    Have some more crisp, leafy, and light mustard greens, one bunch for $3.50.  This looks like the last week for it.

  • Last Call for Japanese Red Giant Mustard
    Have some more red-tinged, mustard greens, one head for $3.50.  It looks like the last week for this, too.

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Recipe Ideas:

(..will be updated soon…)

ENJOY!

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Let us know how you eat and cook your CSA goodies! ¬†Share your cooking stories¬†and pictures on our¬†Facebook page¬†(some of our members and friends already began posting some of their own cooking adventures!) or leave a comment here. ¬†We’d love to feature and keep your recipes to share in the future¬†as¬†part of our community posts.

Summer CSA – Week #2

Farmer Kohei with his first CSA delivery drop-off and our excited customers!

Farmer Kohei with his first CSA delivery drop-off and our excited customers!

The FIRST CSA DELIVERY = SUCCESS!!

It took some adjusting and volunteers helping to plan a route for Farmer Kohei’s first week of CSA deliveries, as it was a little tricky with a few different sites miles apart and, currently, only one person to deliver… BUT it was SUCCESSFUL! ¬†The above picture was to document a milestone in MGF’s journey, and as proof of the excitement our customers have to support the farm’s Mission while receiving conscientious, healthful, and fresh produce & eggs.

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Now a look into what you’re receiving for Week #2 of the Summer season… but as a reminder about the CSA’s reusable box:

Before you open your boxes, keep in mind that these will be our reusable packaging for the season so please¬†plan to return them the following week and treat them gently.¬† The lid with “Perishable” written on it slides out (it will bend, do not pull) and this will open the box top and reveal your edible goods.

Here’s what¬†Week #2 Small Summer shares¬†will include:
bok choy (though our variety is slightly different than in the link)
komatsuna (or Japanese mustard spinach)
Japanese red mustard green (similar to komatsuna but can be bolder in its mustard-y bite)
–¬†Chinese broccoli (aka gai lan; has a thick, edible stem and broad leaves; very different from the western broccoli)
– and rainbow swiss chard
– plus 1/2 a dozen eggs* from our hens¬†(“best by” date written on the box, labeled¬†washed or unwashed)

Here’s what¬†Week #2 Large¬†Summer shares¬†will include:
– the above vegetables in larger quantities
– maybe a surprise vegetable from last week
– plus 1 dozen eggs* from our hens¬†(“best by” date written on the box,¬†labeled¬†washed or unwashed)

( *Typically, we will collect our eggs freshly laid from the hens a couple times a day and leave it unwashed [unless it’s particularly dirty]. Leaving it unwashed means that a natural membrane around the shell is intact. Left this¬†way it can be kept unrefrigerated at room temperature for a while, and can¬†last up to two months in the fridge. Once eggs are washed, it¬†no longer has that natural membrane and will make it more susceptible to spoilage, so it needs to be refrigerated; washed eggs are good up to one month.

Directions for washing eggs¬†before use: ¬†Use warm, running water. “Cold water will cause the contents of the egg to shrink, creating a vacuum that will pull bacteria and other nasties into the egg through the porous egg shell. Warm water, on the other hand, will cause the contents to expand against the shell, preventing bacteria from entering. …After washing, store them in…the fridge and use them before any unwashed eggs.”)

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Featured Vegetable:

The Japanese Red Mustard Green
6.21.15 - Japanese mustard“The variety is part of the¬†Brassica juncea¬†sub-types, and¬†this is commonly known as the Japanese red mustard. ¬†When the plants first sprout and begin to develop, they are completely green but, as they mature, the veins in the leaves start to redden until almost the entire leaf has a deep, slightly purple-red color.

As for the flavor and usage, the leaves and stems have a pungent mustard taste with a peppery quality and just a hint of horseradish. ¬†But with some¬†cooking, the pungency will begin to decrease depending on cooking time. ¬†I’ve tested a couple of leaves by wrapping them around some ground beef and grilling them after basting with a little oil and the result was very nice, though the leaves had almost lost all the sharpness and could have been almost any mild green vegetable such as lettuce.”¬†(quoted text here is from this¬†linked blog, Sybaritica)

“Japanese red mustard is a common salad green, pot herb, braising and pickling green used in a number of cuisines from Asia to Europe to South America. Red mustard pairs well with poultry, legumes, sausages, pork, grilled fish, garlic, creamy sauces and fresh cheeses…”¬†(quoted text here is from this linked site, also see for more recipe ideas)

“Many mustard greens, in general, contain a good amount of fiber, antioxidants, and vitamins A, C, & K.”¬†(quoted text here is from Wikipedia)

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Farmer Kohei’s Notes:

A BULK ORDER SPECIAL!
6.21.15 - bulk order special
As some of the farm’s crops thrive, we are realizing there is surplus of some items that are doing really well right now but most likely won’t last very much longer… But that means we can offer some savings and pass onto¬†our customers a special pricing for bulk extras!

Contact us at 617-863-SOIL or MovementGroundFarm(at)gmail.com by noon 6/22,¬†if you’re interested. ¬†Just let us know how much of which bulk order special you’d like (please have money ready when your CSA is dropped off on Tuesday, 6/23/15).

  • The Kale “Chip” Special
    Try a bag of our Siberian kale (three small share sized bundles, about 1.5-2.5 lbs) for $5. ¬†Make kale “chips”, power juices or smoothies, or even stomach satisfying soups.
  • The “Pickling” Special
    Try a large mixed bag of our Hakurei turnips and Red Rover radish, a 5 lb bag for only $5, or 10 lb bag for $10! ¬†Throw it in salad, roast it, or make lots of pickles with it. ¬†(Some people love it dipped in a little butter and a sprinkle of salt… though I haven’t tried it myself.)

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Recipe Ideas:

1. Try bok choy on pizza! ¬†Add sliced bok choy to frozen pizza and cook per the instructions on the box. ¬†For a more DIY version, buy/make your own pizza dough, roll & stretch it out, add sauce (tomato, BBQ, hoisin, etc.), add bok choy and any other toppings, a light sprinkling of cheese, a drizzle of extra virgin olive oil (or infused oil of your choosing), and bake in a pre-heated, hot oven (about 425¬ļ F or higher) until medium brown along edges. ¬†Here’s more cooking ideas for use in salad, roasted with chicken, and more via this link here.

2. Cook komatsuna (or Japanese mustard spinach) in this recipe with tofu in a miso sauce. ¬†Feel free to leave out the almond and onions and it’ll still be tasty. ¬†If you’re looking for something with meat, substitute a meat instead of tofu, or just add it early on in the cooking process before you add your greens. ¬†Add a teaspoon or two of sugar¬†to taste to even out some of the salt in the recipe. ¬†Or add it to a salad mix you like for extra bite, or dress up some ramen when pressed for time.

3. For the Japanese red mustard green, you can combine it with komatsuna and treat¬†it similarly. ¬†Here’s this simple and quick, saut√©ed side dish recipe only calling for oil, garlic, your mustard¬†green, chicken stock, salt & ground pepper to taste, and mustard. ¬†Any extras? ¬†Add it raw to a sandwich to increase flavor and nutrition factor.

4. When cooking with your Chinese broccoli (or gai lan), trim the very end of the stem or peel it like you would with asparagus.  The end of the stem can be very tough and fibrous.  Cook it simply by blanching it first in boiling water, then sautéing quickly before serving with oyster sauce similar to this recipe (fried garlic optional).  OR for the more adventurous cook, try it in a beef chow foon (beef with wide rice noodles).  For a slight Cambodian flair on this dish, leave out the ginger and onion, make a little more sauce, and crack an egg or two into the pan during the last step of the same recipe.

5. Use your colorful, rainbow swiss chard chopped in a salad (try it in the salad recipe linked under bok choy) or with your favorite dressing and toppings (still have some radish from last week? use it fresh or roast it and add to this salad).  Use it in as a colorful replacement of lettuce when making lettuce wraps or in sandwiches.  Or here is a simple and quick, sautéed side dish recipe that calls for butter, your chard, salt & pepper to taste, and a drizzle of lemon juice or vinegar.

ENJOY!

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Let us know how you eat and cook your CSA goodies! ¬†Share your cooking stories¬†and pictures on our¬†Facebook page¬†or leave a comment here. ¬†We’d love to feature and keep your recipes to share in the future¬†as¬†part of our community posts.

First Ever CSA at Movement Ground Farm

At Movement Ground Farm (MGF), we are kicking off our VERY FIRST “Founding Members” CSA program with our FIRST¬†week of the growing season!!

We (inclusive of the farm, Farmer Kohei, the Board, & working volunteers at MGF) got rain Monday, and considering the dry spell Massachusetts had for a while, combined with high temperatures a little unusual for Spring, we certainly are welcoming cloudy, cool, and wet days. ¬†The plants certainly need all the water it can get. ¬†Take a look at our friend & volunteer, Sandy, among the green rows of thriving veggies while he’s harvesting the very edibles¬†that will be found in your CSA this week!
(It’s exciting to see how well the plants are doing, and how much they’ve grown in the past couple months… Farmer Kohei is a proud farmer parent ūüôā !)

MGF in the fields

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With the veggies all picked, it’s ready to be rinsed, bundled, and packaged to be organized into the specific CSA shares. ¬†Most of the produce, though rinsed,¬†may not be clean enough for you to be ready to eat and cook. ¬†It’s still processed in sandy conditions and handled just¬†enough to be presentable to you, our CSA members (don’t be surprised if you find some bug bitten leaves or remnants of them, as is the nature of fresh from the farm and organic conditions). ¬†Give your veggies a good rinse before you cook.

Hope our Summer CSA members will enjoy this first week!

loading harvested veggies

Before you open your boxes, keep in mind that these will be our reusable packaging for the season so please¬†plan to return them the following week and treat them gently. The lid with “Perishable” written on it slides out (it will bend, do not pull) and this will open the box top and reveal your edible goods.

Here’s what Week #1 Small Summer shares will include:
mizuna (a leafy, peppery, green similar to arugula in taste)
– Red Rover radish (you also can use their greens!)
Siberian kale
bok choy
Chinese mustard green (or gai choy)
– plus 1/2 dozen eggs* from our very own hens (“best by” date written on the box, already washed)

Here’s what Week #1 Large Summer shares will most likely include:
– the above 5 vegetables in larger quantities
Hakurei turnips (you also can use their greens!)
pea pod tendrils
– plus 1 dozen eggs* from our very own hens (“best by”¬†date written on the box, already washed)

( *Typically, we will collect our eggs freshly laid from the hens a couple times a day and leave it unwashed [unless it’s particularly dirty]. Leaving it unwashed means that a natural membrane around the shell is intact. Left this¬†way it can be kept unrefrigerated at room temperature for a while, and can¬†last up to two months in the fridge. Once eggs are washed, it¬†no longer has that natural membrane and will make it more susceptible to spoilage, so it needs to be refrigerated; washed eggs are good up to one month.

Directions for washing eggs before use: ¬†Use warm, running water. “Cold water will cause the contents of the egg to shrink, creating a vacuum that will pull bacteria and other nasties into the egg through the porous egg shell. Warm water, on the other hand, will cause the contents to expand against the shell, preventing bacteria from entering. …After washing, store them in…the fridge and use them before any unwashed eggs.”)

These strolling ladies are providing us with some tasty eggs.

These strolling ladies are providing us with some tasty eggs.

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Recipe Ideas

  1. Try treating mizuna like arugula–in salads, using it as the lettuce substitute¬†in¬†sandwiches, making a version of pesto, or even quickly wilting it with other cooked foods like pasta.
  2. For the radish, you can roast it whole with the green leaves on, or separate it and slice the bulbs thrown into a salad with some of the radish greens.  Or try the bulbs cut up into egg salad or chicken salad, thrown into soups, or pickled.
  3. Kale is a hearty vegetable that has gotten some attention the past couple of years for being very nutritious either eaten raw (i.e. kale salads, kale juiced or blended) or cooked (i.e. in stews, braised, made into kale “chips”).
  4. Bok choy has a light bite to it (at least the stem part) but can be eaten raw in salad or paired with a dip. You can cook it into soups, use it to dress up your instant noodles, or give it a quick stir fry treatment.
  5. The Chinese mustard greens have a bright, bitter taste and is equally great in stir fries, soups, or even pickled.
  6. For the Hakurei turnips¬†(crisp, juicy, and lightly sweet) and the pea pod tendrils (so tender and tasty), if you’ve never cooked with them before the links in the above list are a good start as you get to know the flavor of these¬†edibles.

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Farmer Kohei’s Notes:

  • Farmer Kohei wants you to be confident in Movement Ground Farm and its commitment to being a local farm you can trust uses sustainable and organic farming methods (that may mean use of crop rotation, cover crops, weeding, etc.) in how we care for the land. ¬†Also, the seeds we’ve used to grow our vegetables were carefully selected for being certified organic AND non-GMO (genetically modified organism).

  • Enjoy these early season veggies which¬†belong to the¬†Brassica family. ¬†Brassica related veggies are cold hearty (so ideal for New England), and typically are abundant early in the growing season, disappear as the temperatures increase, and return in the fall. ¬†The slight bitterness (and more extreme, in the case of the Chinese mustard greens) of Brassica related veggies are great for detoxing and cleansing your liver.

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Let us know how you eat and cook your CSA goodies! ¬†Share your cooking stories¬†and pictures on our Facebook page or leave a comment here. ¬†We’d love to feature and keep your recipes to share in the future¬†as¬†part of our community posts.