CSA Week 1

 Greetings CSA Members!   Welcome to the start of our CSA Shares!  As we approach the Summer Solstice, the plants have kicked into high gear and are growing beautifully. Melons, tomatoes, and other summer crops will be here before we know it and baby zucchinis and patty pans are peeking out of the squash plants.  I (Lindsay) have been in Kansas for the last week visiting my parents and my place of birth, and showing Ella the wheat fields as they are being harvested. The combines are enormous, taking up the width of a two-lane road. I have a lot of respect for anyone who is spending their days in a field, whether they are in a huge, air-conditioned piece of equipment on a flat Kansas farm, growing wheat with chemicals we would never use, or farming small-scale vegetables organically like we are. All of us are up against time and the weather, which make profitability of a small scale farm a challenging prospect. And hopefully all of us realize the gifts of Mother Nature which we are so grateful to have as nourishment for our bodies.

Greetings CSA Members! 

Welcome to the start of our CSA Shares!

As we approach the Summer Solstice, the plants have kicked into high gear and are growing beautifully. Melons, tomatoes, and other summer crops will be here before we know it and baby zucchinis and patty pans are peeking out of the squash plants.

I (Lindsay) have been in Kansas for the last week visiting my parents and my place of birth, and showing Ella the wheat fields as they are being harvested. The combines are enormous, taking up the width of a two-lane road. I have a lot of respect for anyone who is spending their days in a field, whether they are in a huge, air-conditioned piece of equipment on a flat Kansas farm, growing wheat with chemicals we would never use, or farming small-scale vegetables organically like we are. All of us are up against time and the weather, which make profitability of a small scale farm a challenging prospect. And hopefully all of us realize the gifts of Mother Nature which we are so grateful to have as nourishment for our bodies.

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Here's a "recipe" for my favorite type of salad this time of year: 

Sunflower Shoot Salad with Carrots (Serves 1 hungry veggie lover)

  • 1 container Sunflower Shoots
  • 1 container Microgreens Mix or Micro Basil
  • 3-4 carrots, chopped
  • Sunflower seeds, toasted
  • Walnuts or almonds, toasted
  • 1/2 avocado, chopped
  • 1 scoop fermented vegetables like kimchi

Mix all together and top with your favorite dressing. This is my regular lunch this time of year and I actually crave it! 

And here's a recipe for a salad dressing I am planning to make this week!

Creamy Cilantro Lime Dressing

  • 2 cups cilantro leaves, stems removed
  • 1 cup plain Greek yogurt
  • 4 cloves garlic minced
  • 1/4 cup lime juice (from 2 limes)
  • 1/2 cup olive oil
  • Salt and freshly ground black pepper

In a food processor, combine cilantro, yogurt, garlic, lime juice, and salt. Blend until smooth.

With the motor running, slowly add olive oil through the feed-tube. Season to taste with salt and pepper (I like 1/4 teaspoon salt and a pinch of pepper). Chill at least 10 minutes to blend flavors.