So What's in the Share?

Bok Choy: So sweet and crisp, you can use it to make a slaw! Harvey eats the stalks raw like celery.

Lettuce (2 Heads): Don't forget to pick up a bottle of your favorite salad dressing!

Radish: Kevin and I had sliced radish and bok choy in a wrap with hummus for lunch yesterday!

Cooking Greens Choice (choose 2) 3 Kinds of Kale, Swiss Chard, Spinach, Red Mizuna and Tat-soi: Our first EVER harvest from the fields in Pepperell (all the rest has come from the greenhouses, which are technically in the fields, but it seems like a pretty momentous harvest to me.

Arugula and Pea Tendrils (choose 1 bags): Yes, there really are pea tendrils this week. The arugula is extra tender. Micros, are "fancy vegetable sprinkles" as another farmer once said. They make a great salad on their own, or you can add them to salads, sandwiches, tacos . . .

Green Garlic: We are adding green garlic from Shady Corner Farm in Sherborn to the share this week. Here's a little from them about the garlic, "Fresh, mild, and almost sweet. Not only can you use it in place of garlic in a recipe, but you can also swap it in for leeks, scallions, and spring onions, too. The mild flavor means that besides cooking it, spring garlic can also be enjoyed raw. Spring garlic requires little prep - simply wash the stalks well under cold running water and chop them. The entire plant is edible — both the bulb and green top!"

And maybe something else . . . going out to pick this morning . . .

Some ways to use up greens: We are not a recipe using kind of family. Maybe once in a while, but pretty much we don't have time and just need to eat. Here are some of the ways I'm using up the shares:
  • tacos/burritos (finely chopped radish, cilantro, green garlic, lettuce and arugula make great filler. Also cooked spinach with black beans and green garlic is delicious
  • pasta (sautee green garlic and chick peas and then chop up a whole bunch of kale or chard into one inch sections - leaving out the stems of the kale, cooking the stems of the chard first, then adding the greens after a few minutes - and sautee until wilted, then stir together with your favorite cooked pasta and sauce/butter and parm)
  • wilt arugula on pizza (even/especially pizza you buy from the store) or cook up a bunch of spinach and top a pizza
  • quick stir fry: heat a pan to medium high, add a little heat tolerant oil (sesame is a winnner) and add bok choy stalks, cut into 1" pieces and sautee just a few minutes, then chop the greens in 1" strips, add and cook until just wilted, then add your favorite stir fry sauce, or just a little soy sauce and serve with rice and a protein of your choice.
  • Fry an egg, toast a piece of bread and add mayo and arugula or pea tendrils - great breakfast open-faced sandwich


RECIPES (from our recipe Queen, Jess Girotti)

They had me at "make-ahead"! I adore this idea both as a mom and a chicken owner. I have the kids each make up their own (one likes mushrooms, the other one peppers).

This is a deliciously fun and different take on radishes. Trader Joe's has a great chile-lime seasoning or you can make your own.


The sharp bite of arugula mixes perfectly with the tang of vinegar and the saltiness of green olives and pecorino romano.

Don't knock it 'til you've tried it! Boston and Bibb lettuce are the typical choices for lettuce soup but any of the sweeter lettuces would work here as well.

My kids aren't huge fans of a tyipcal lettuce-based salad so I like to switch it up with a lettuce free salad every once in awhile. This one not only tastes good but is gorgeous as well.

Caramelizing the scallions brings out their sweetness. Use this sweet and savory sauce on pasta, in soups or on fish or burgers.

I love this recipe because you can mix and match the greens to use what you have on hand and it always comes out


Perfect for a "hooray we're vaccinated" spring barbecue! You can get dried hibiscus flowers on Amazon and use the rest for tea (or more cocktails).

I love the smoked gouda in this and the endive-walnut side salad is the perfect accompaniment!


Please call if you are going to be late or need help: 508-215-8378

What to Do If . . . .

Can't make it (planned):Please email kevin@upswingfarm.com to chose another pick up day OR SEND A FRIEND! We love when CSA members send friends or neighbors to pick up their share, it also makes a great gift! Just let them know the procedures! (Save this email to forward)

Can't make it (last minute emergency): Please text or call the farm phone 508-215-8378 (NEW NUMBER - GOOGLE made our life really hard last fall/winter and we ended up needing a new number)

Running Late: Please text or call the farm phone 508-215-8378. We can leave a share for you to pick up or coordinate a meeting place to get you your share.

Missing a Week: No need to tell us if you plan to send someone in your place (which we encourage). If you don't plan to pick up your share, email kevin@upswingfarm.com and we will make sure your share makes it to the Holliston Food Pantry or Project Just Because in Hopkinton (or another area food pantry).


Sincerely,

Brittany and the Upswing Farm Team
UPSWING FARM| Website