CSA is a crazy proposition: trying to make all the people happy all of the time is impossible. Last week a few times I was reminded of this. Two CSA members wanted out, one because they were concerned about not getting enough vegetables to meet their needs and one because they just could not eat all the amazing veggies each week. Then I was noticing the trade share at the farm Wednesday night filling up with collards, noticing, it seems like collards are not very beloved by all. Then on Thursday, Mimi came back from the market and informed me that many CSA members traded out their radishes. Note to self, radishes not beloved by all. Well, friends, all I can say is, work that trade box. Get what you need. But do please think about giving the new item one try first. I know it’s folly to attempt to please all of the people all of the time, but I do try. I certainly do try. And then we signed up two new members after the other two left, so it all sort of evens out for us. We are always happy to sign up new members any time.

So there I was, as I often am, working away at the desk, money in, money out, important correspondence conducted, and my sweet husband approached the office area to notify me that dinner would be served at O-late-thirty, as per usual. And I wanted to hug him a little bit, so I reached for him and pulled my rolling office chair closer for a sweet squeeze, but nooooo- my wheelie chair rolled right onto his toes! Ouch! But that’s nothing compared to that one time he bumped into me with the tractor last week. I’ll show you the bruise sometime. It looks much worse than it is. It didn’t hurt much. But now I have credit points forever in the marriage game.


Erica’s massaged Kale and Currant Salad
1 bunch kale
1 tsp salt 1/3 cup currants
3/4 cup diced apple 1/3 cup sunflower seeds, toasted
1/4 cup olive oil 2 tbsp cider vinegar
De-stem the Kale leaves (if you want to) Wash the kale. Spin or pat dry. Stack the leaves, roll up and slice into thin ribbons. Put kale in a large bowl. Add salt and massage it into the kale with your hands for 2 minutes.
Stir in remaining ingredients. Taste for seasoning and adjust if needed. If you don’t eat it all up this well last a few days and still be great.


This week’s beets are called Chioggia, pronounced like Chianti wine, Italian like that. Sometimes we call them stripe-y beets, or bulls eye beets to avoid pronouncing the fancy name, or just to be more directly descriptive. If you are one of those people who don’t like beets so much (or involved with such a one) please give these a try. These are more sweet, less beet. Chioggia beets are lacking a bit of that trademark earthy metallic beet character, but maintain all of the sugary sweetness. They would be great roasted alone or with other veggies, carrots and garlic come to mind. Check the website, kirsopfarm.com, for a recipe for beet burgers if you want to disguise them.

We picked almost exactly 140 pounds of peas today which is exactly enough for each share to get one pound. Perfect! The only catch is that there are three types of peas making up that amount, so not every share will have the same type of peas inside. How will you know which type is in your box? You will bite the peas and find out. If you bite the pea and it is sweet and tender and juicy, you likely have received a snap pea and should just keep on eating them. If your peas are flat and curvy, yet still sweet and crunchy to the tooth, you have snow peas and you can eat them raw or stir fry them. If you bite your pea and feel that it is tough and stringy, you have shelling peas and you should open the pods and extract the sweet little balls of goodness from inside. Enjoy the adventure!

If you pick up your share at the market on Thursday you likely have had the pleasure of meeting Mimi and Rosie, two lovely and amazing women who work here. Rosie told Mimi about a recipe for Beets that has only five ingredients: beets, carrots, raisins, cumin, and olive oil. Mimi went home and made it, then brought it to work to share at lunch with everyone. I am so smitten with this recipe because it is so easy, and so delicious! Just grate the roots and mix in the other ingredients to taste. I haven’t tried this yet, but I suspect that this would make a great filling for collard wraps.