I suppose it does seem a little odd starting a CSA season in March.
What actually is growing right now?
Well if you received a CSA basket from me today it is clearly a buffet of greens!
Some of these crops were planted last year...last September and October to be a tiny bit more precise, whereas others were planted in what should have been the deep chill of winter in January.
These are winter crops that are finishing up in the hoop houses, and will be replaced within a month's time by some other spring crops like radishes, onions and summer crops such as the early tomatoes.
The weather being unseasonably mild may make me reconsider any more spring crops being planted in the hoop houses though. They may just hit the soil outside if we get a continuation of the balmy weather we're seeing this week.
When I planted these crops, I counted about 36 different greens.
In your baskets today there are cute little pac choy, many varieties of mustard (Giant Red, mizuna, Purple Mizuna, Indian Mustard, etc) and collard greens.
Some of these greens have tender broccoli-like buds, which are delicious stir fried, with a bit of the onion and garlic greens.
My Mollie is addicted to these greens chopped up and served as salad with a simple vinagrette...bowl after bowl she eats. And of course that makes mama happy!
These greens will fill your baskets for the next several weeks, and there will be a few other surprises you'll see in your baskets as well.
Then I anticipate a break in the season, until some of the new crops I have planted mature. Hopefully a short break.
Here's another delicious idea for your greens, adapted from Mark Bittman's "How To Cook Everything Vegetarian " Fab-fab-fabulous book!
Beans and Greens
8 oz dried chickpeas, soaked
1 med onion, unpeeled
1 bay leaf
salt and pepper to taste
1 bunch greens-1 lb
1 TBSP minced garlic
1 Tbsp plus 1 tsp good olive oil
1/2 cup fried bread crumbs to garnish
Put beans in large pot and bring to a boil
Cut a slit in the onion and insert clove and bay leaf, and add to the bean pot. Turn the heat down to med-low so the mixture bubbles gently, cover partially and stir occasionally.
When the beans begin to soften (30-60 mins), sprinkle with salt and pepper. Continue to cook, stirring occasionally, until the beans are tender but still intact. Add more water if necessary.
Add the greens to the pot and continue to cook until tender, 10 minutes or so, depending on the thickness of the stems.
Remove the onion, taste and adjust seasoning. About 3 minutes before serving, add the garlic and olive oil and stir. Spoon the mixture into individual serving dishes and garnish with the bread crumbs. Serve immediately!
(Fried Bread Crumbs-Heat 1/4 cup olive oil in a large skillet and add the bread crumbs. Cook, stirring occasionally until light brown, about 5 minutes. Season with salt, and drain on paper towels.)