A Successful Start to Radix Farm’s First CSA Season

I hope the CSA members feel as pleased with the first two shares as I do.  Members received a healthy amount of greens, roots, and garlicky goodness. And, thanks to perfect attendance at the first CSA pick-up, I had the chance to meet everyone.  Members will continue to receive plenty of cooking and salad greens, lots of roots, and that amazing alien vegetable kohlrabi for at a few more weeks.  Summer squash and beans will also come in as early as next week.

Here’s a glimpse of what the CSA received in weeks one and two:

Share #1

Share #2

Radix Farm also sold at the Cheverly Community Farmers Market on May 29.  The Cheverly market is every other Saturday – the next one is Saturday, June 12.   Come see us at the market!

Kohlrabi and Hakurei Turnips at the Market

A huge thanks to the members who have shared their recipes. Keep sending them in.

Here is Katie’s favorite way to fix Arugula . . .

Arugula Pesto

4 cups packed, fresh arugula

1 tbsp minced garlic salt and pepper to taste

1 cup pure olive pil
2 tbsp pinenuts or walnuts toasted, plus 1 tbsp

1/2 cup freshly grated parmesan

1/8 tsp vitamin C (optional)

Put arugula into large sieve and plunge into boiling water. Blanch evenly for about 15 seconds, then plunge into an ice bath. Drain well (this step is optional but helps take out the bitter taste of using it raw).

Squeeze the water out of the arugula and roughly chop. Put it into a blender, adding the garlic, salt, pepper, olive oil, 2 tbsp pine nuts and vitamin C. Blend at least 30 seconds (until the green of the arugula colors the pasta).

Finally, add the cheese and pulse until mixed. (Ricotta cheese can also be used here, but you’d use less, or mix them)

Add the extra pine nuts upon serving.

Pesto will keep for at least a few days tightly sealed in the fridge.  You can also freeze the extra.

Robin’s favorite Collard Green recipe . . .

Spicy Sweet Collards


3 tablespoons olive oil

1 cup diced onions

1 tablespoon minced garlic

1 tablespoon crushed red pepper flakes

1 large bunch collard greens, stemmed and sliced very thin

1 tablespoon sugar

1/2 cup chicken broth 
(or veggie broth)

1 tablespoon kosher salt

1 tablespoon cracked black pepper

Add the oil to a large sauté pan over medium-high heat. Add onions, garlic and the red pepper flakes. 
Cook until slightly caramelized for about 2 to 3 minutes. Stir in the greens and toss well to wilt. 
Add the sugar and broth and toss together. Turn the heat down and cover. 
Cook until liquid is evaporated and greens become glazed, tossing occasionally, about 6 to 8 minutes. 
Season with salt and pepper and transfer to a serving bowl. Serve.

And here is a great way to prepare kale  on these hot and humid days:

Tasty Raw Kale Salad

1 bunch kale (any kale works, but the I like to use the Winterbor variety for this dish)

1 tbsp olive oil

Juice of 1 lemon or lime

1 tsp chopped garlic, or to taste

1 tbsp red onion, finely chopped

1 citrus fruit, peeled and sliced (orange or tangerine)

Salt and pepper, to taste

De-rib the kale and slice into very thin ribbons. Pour the olive oil on the kale, add freshly ground salt, and massage the mixture with your hands for a few minutes until the greens are soft. Leave for a few minutes.  Add the remaining ingredients and let marinate in the refrigerator for a few hours.

Other tasty additions to this salad are (get creative): a dash of balsamic or your favorite vinegar, cayenne pepper or red pepper flakes, raisins, nuts, sesame seeds.


One response to “Recipes

  1. Cathy Wintermyer

    I tried this very “hands-on” recipe at the suggestion of Kristen but I substituted your spicy greens salad mix and added currants and pumpkin seeds (pepitas). It was wonderful!!! Day 3 and that mix is still looking very happy in my refrigerator. It perked right up when I got it out of the intense heat of Saturday’s street market. Thank you Radix!

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