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CSA: May 29 and 31, 2017

In the box

4 heads broccoli
2 quarts strawberries
2 dozen free-range eggs
2 bags sweet potatoes
2 bunches beets, with tops
2 bunches spring onions

Total retail value of this week’s box: $52
Total value of goods distributed so far this year: $301

Cooking ideas

Night 1: Serve a side dish of grilled sweet potatoes. I made this recipe a few years ago and really liked the combination of citrus and sweet potatoes. I’d recommend adding a bit of cumin and crushed red pepper or cayenne to the spices you toss the potatoes with, and a squeeze of orange juice (along with lemon or lime) goes nicely in the dressing.
Night 2: Farm-fresh broccoli is so tasty that my favorite thing to do with it is chop it up raw in salads. A salad with broccoli, chopped hard-boiled eggs, chopped green parts of the spring onions and some leftover grilled sweet potatoes would be delicious!
Night 3: Spanish Tortilla made with Sweet Potatoes
Night 4: Sandwiches or burgers with a side of beet chips (I finally broke down and bought a mandoline for this)
Night 5: Sauteed beet greens and spring onions, topped with an egg
Night 6: Beet, goat cheese and walnut tart
Night 7: If you’ve still got a few beets, these dark chocolate beet brownies would go great with vanilla ice cream and strawberries.

CSA: May 8 and 10, 2017

In the box:

**UPDATE: We have added 4 pounds (per membership) pick-your-own strawberries this week. Strawberries may be picked at Braehead Farm, from Monday through Thursday, 9 a.m. until 6 p.m. Be sure to stop in at the market and tell them the name on your membership.

4 quarts strawberries
2 2-pint bags sugar snap peas
1 dozen free-range eggs
2 bunches collard greens
2 bunches Swiss chard
2 bunches spring onions

Total retail value of this week’s box: $65
Total value of goods distributed so far this year: $139

Cooking ideas

Night 1: Swiss chard, strawberry and feta salad
Night 2: Throw a bone-in chicken breast on the grill, coat it in barbecue sauce and serve alongside these Southern-style collard greens
Night 3: Sesame roasted snap peas would go nicely with some rice and this easy hoisin baked salmon
Night 4: I recently heard an interview with an NYC pizza chef where he encouraged adding raw chopped greens as a final topping to pizza before it goes into the oven. The parts of the greens touching the cheese will wilt and melt into the pizza, and the parts sticking up will get crispy (kind of like kale chips) and add nice texture. You could try this with either chard or collards. Here is my go-to recipe for homemade pizza.
Night 5: Swiss Chard Cakes (I know the recipe calls for 3-4 bunches, but with only 2 eggs, you’re probably going to be fine using one bunch, or even less.)
Night 6: Quinoa salad with sugar snap peas
Night 7: Giant collard leaves make a nice alternative to rice paper for these spring rolls . Or go a different direction with Italian Stuffed Collard Greens.

CSA: May 1 and 3, 2017

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In the box

10 pounds asparagus
2 quarts strawberries
2 4-pound bags sweet potatoes
2 bunches spring onions
2 bunches kale

Total retail value of this week’s box: $74

Cooking ideas

Night 1: Kick off asparagus season with what remains my favorite simple preparation: Grilled asparagus.
Night 2: Get your wok, pan or cast-iron skillet screaming hot and make this steak and asparagus stir fry. You can sub out the red pepper and use kale or spring onions instead.
Night 3: This week and next are teacher appreciation week at many schools. If you need a breakfast casserole to bring (or if you just want to serve a make-ahead breakfast for dinner in your own home), try this overnight asparagus strata. Again, lose the red peppers and use what you have. You could sub in either spring onions or kale, chopped into bite-size pieces.
Night 4: Feel virtuous after eating this Kale and Strawberry Salad.
Night 5: This asparagus and sweet potato chicken skillet makes a quick one-pot meal.
Night 6: Sub in kale for spinach in this quiche made with a sweet potato crust.
Night 7: An easy alternative to sometimes-fussy cream of asparagus soup recipes is this pan-roasted asparagus soup from Mark Bittman.

We are open!

asparagus

We are selling asparagus at the carport daily from 9 a.m. until 6 p.m. starting Friday, April 21.

Asparagus is $5 a pound. Get this delicious spring treat while it lasts!

Want more delicious Snead’s Farm goodies all summer long? Join our CSA while you’re here buying asparagus. Find the contract here.

Come to the Snead’s Farm Asparagus Festival May 27-29

Snead's Farm Asparagus Festival

Join us during Memorial Day weekend as we celebrate the asparagus harvest!

There is no entry fee for the asparagus festival. Just come on out to the farm 9 a.m. – 6 p.m. Say hello to our lambs, sheep, llamas, goats, cows, horses and more, and purchase fresh-cut asparagus at the carport.

The Well at Snead’s Farm will be open 10 a.m. to 5 p.m., serving the Snead’s Farm Asparagus burger–made with Braehead Farm beef and topped with a generous helping of asparagus. The Well will also have a selection of local beers and wines, including Spencer Devon’s Snead’s Farm Blackberry Saison beer, along with a selection of other asparagus dishes.

Snead’s Farm will open for daily asparagus sales starting Friday, April 21. We will be open daily, 9 a.m. to 6 p.m. Asparagus may be purchased at the carport next to the house.

And there’s still time to join our 2017 CSA. Our first pickup will be May 1 for Monday customers, May 3 for Wednesday customers. This is shaping up to be a fantastic year for the CSA. Don’t miss out; download the contract here and join so that you can be in on the best deal around for supporting local farms and eating delicious local produce.

 

 

CSA Week 17: Aug. 22 and 24, 2016

In the box:

2 containers Snead’s Farm berries
3 watermelons
1 bag tomatoes
1 dozen corn
2 bags Irish potatoes

OPTIONAL BONUS 
To be picked on Wednesday, Aug. 24, at Snead’s Farm:
1 quart raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)

To be picked on Sunday, Aug. 28, at Snead’s Farm:
1 quart raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)

Total retail value of this week’s box: $99
Total value of goods distributed so far this year: $1,738

Meal ideas:

Night 1: Ready for something completely different? This Watermelon Salad recipe from the August issue of Bon Appetit looks like just the ticket.
Night 2: Who says graham cracker crust has to be on the bottom of a  berry dessert? Try this graham cracker blueberry crumble (you can sub in whatever berries are in your box) for dessert tonight.
Night 3: Baked potato bar. Get inspired here.
Night 4: Corn, tomato and black bean tostadas (use chopped tomatoes instead of cherry tomatoes)
Night 5: Beef and watermelon stir-fry 
Night 6: Grilled corn salad with black beans and queso fresco
Night 7: Raspberry and Blue Cheese salad (add some grilled shrimp or chicken on top to complete the meal)

CSA Week 16: Aug. 15 and 17, 2016

In the box

1 pint blueberries
1 container of Snead’s Farm berries (raspberries or blackberries)
7 watermelons
1 dozen eggs
1 bag tomatoes
2 eggplants
2 peppers

OPTIONAL BONUS 
To be picked on Wednesday, Aug. 17, at Snead’s Farm:
2 quarts raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)

To be picked on Sunday, Aug. 21, at Snead’s Farm:
2 quarts raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)
Total retail value of this week’s box: $154
Total value of goods distributed so far this year: $1,639

Meal plan

Night 1: Watermelon gazpacho with grilled-cheese sandwiches (or alongside grilled shrimp)
Nights 2 and 3: Baked eggplant parmesan
Night 4:Tomato-watermelon salad
Night 5: Bell pepper and herb quiche with a side of cold watermelon
Night 6: Chinese-style eggs and tomatoes
Night 7: Watermelon “steak” salad

 

CSA Week 15: What’s in the box?

In the box

2 pints blueberries
2 pints blackberries
4 watermelons
2 cantaloupes
1 bag tomatoes
3 peppers
1 eggplant

OPTIONAL BONUS 
To be picked on Wednesday, Aug. 10, at Snead’s Farm:
2 quarts raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)

To be picked on Sunday, Aug. 14, at Snead’s Farm:
2 quarts raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)

Total retail value of this week’s box: $159
Total value of goods distributed so far this year: $1,485

Meal ideas

Night 1: BLTs make the ultimate lazy summer dinner. We’ve been jazzing ours up by stirring pesto into the mayonnaise we use, adding a fried egg to the sandwich or going all-out on really good crusty bread. This week it might be time to add pimiento cheese to the mix.
Night 2: Eggplant and Olive Pizza
Night 3: Tomato and Watermelon Salad (this would be great with grilled shrimp)
Nights 4 and 5: Lasagna with spinach and peppers
Night 6: Melon and crispy prosciutto salad
Night 7: Blueberry and farro salad

 

 

CSA Week 14: Aug. 1 and 3, 2016

In the box:

2 pints blueberries
2 pints blackberries
1 dozen corn
1 large bag tomatoes
3 cantaloupes
3 peppers

OPTIONAL BONUS 
To be picked on Wednesday, Aug. 3, at Snead’s Farm:
2 quarts raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)
**Also on Wednesday, from 7 a.m. until 10 a.m. in the herb garden (to the left of the sand pile), Ellen Snead will be out in the garden sharing the bounty of this year’s herbs (especially basil). Visit her in the garden to take home some aromatic additions to your menu for the week.**

To be picked on Sunday, Aug. 7, at Snead’s Farm:
2 quarts raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)

Total retail value of this week’s box: $154
Total value of goods distributed so far this year: $1,326

Meal Plan

Night 1: Lynne Rossetto Kasper’s Savory Cantaloupe Salad served on crusty bread. This is summer eating.
Nights 2 and 3: Corn soup with grilled cheese-and-tomato sandwiches
Night 4: Grilled sausage links and peppers served on hot dog buns (To grill the peppers: Cut lengthwise into chunks that won’t slip through the grill grates, brush lightly with oil. Grill until tender, then toss hot peppers with raw chopped garlic, salt and pepper. Cut grilled pepper chunks into strips to serve with sausages.)
Night 5: Marinated tomatoes. There are some summer nights I would eat this all by itself. Serve with a hard-boiled egg, a slice of crusty bread spread with cheese, a plate of chips and hummus…it’s a low-maintenance dinner.
Night 6: Prosciutto, melon and mozzarella (This would be great to bring to a pot-luck)
Night 7: Blueberry-corn salad