2024 CSA Week 3

This week’s box:

FULL SHARE

• 2 dozen eggs from Canning Farm in King George County and Moss Neck Farm in Caroline County
• 5 pounds Snead’s Farm asparagus
• 2 bags salad mix from Idlewood Farm near Richmond
• 1 bunch radishes from Moss Neck Farm
• 1 bunch red kale from Moss Neck Farm
• 1 bunch collard greens from Moss Neck Farm
• 1 bunch beets from Moss Neck Farm
• 1 cucumber from Moss Neck Farm

Pick-your-own option for this week:

• CSA members may pick up to 1 quart of sugar snap peas at Snead’s Farm on Wednesday, May 22, between 9 a.m. and 6 p.m.

Total retail value of goods in this week’s box: $59.50

Total value of goods distributed so far this year: $228

Kitchen Ideas

• Be sure to cut the greens off your beets as soon as possible, as they will keep longer that way, and the greens themselves can be used just as you’d use kale. Roast the beets and you can peel and use them in all kinds of salads and other dishes.
• Kale and collards soup with frozen dumplings sounds like a winner to me. Note that the author left the greens out of the ingredients list. You’d be fine using two bunches of CSA greens here.
• A good friend sent me a photo today of a sugar snap pea salad she made to try to recreate a delicious dish we had on a recent trip to San Diego. Here are her notes (Judge quantities based on your taste and how many salad plates you need to fill.):
  • Wash and trim sugar snap peas (remove the strings). Rough chop into bite-sized pieces. Thinly slice or small dice red onion (according to your taste). Rough chop fresh mint leaves. Shave Parmesan cheese. Toss everything together in a bowl with lemon juice, white wine vinegar and olive oil, season with salt and pepper. I think you could also shave some asparagus ribbons into this, and it would also be good with pecorino cheese.