CSA Reminder: What to expect in the share this year

2021 CSA

This year’s CSA will begin the first full week in May and end the first full week in November. Like always, we will skip the week of July 4.

WHAT TO EXPECT

This year there is only one size share. The single and family size were merged to a one one size fits all, with an average of 8 – 9 items for $30/ wk.

The spring CSA will start out slow, with apples, pears, fresh herbs and herb seedlings rounding out the greens in the first couple of weeks. We should have radishes by week 2 at the latest, then turnips, kohlrabi, scallions and possibly leeks before the end of spring. Bok choi and tat soi are kind of like greens but hopefully different enough to get your home kitchen creative juices flowing. Our farm does grow a lot of greens, and since we are not sourcing vegetables from other farms this year that will be a very big part of the spring CSA. I will mix in other special items from our farm, TBD but it will be exciting I promised!

photo by Anna Meyer

The summer months (July and August) will have fewer greens except for swiss chard and sweet potato greens. Lettuce heads under shade cloth will hopefully last through the beginning of July though. In summer we will begin to have leeks, potatoes, beans, cucumbers, zucchini, okra, and peaches. I anticipate harvesting the beets closer to summer than spring, but most likely it will be right during that shoulder time between the spring and summer sessions. This year I would like to go back to giving out bunches of sunflowers to everyone, like we used to do in the beginning. It’s a logistical challenge because we obviously won’t put flowers in your box. You have to remember to grab the bunch from the bucket on the porch! I

photo by Anna Meyer

find it is a nice treat. It’s a tradition I learned while training at Clagett.

 

Fall brings back greens from spring plus a wider variety root crops. I try to offer a decent amount of storage turnips and radishes in the fall because they will keep in your fridge all winter. I make roasted vegetables at least two Sundays a month in the winter. I do try to balance out the pleas for moderation though – I know that not everyone has a gigantic refrigerator and people who live alone can do only so many roasted sheet pans of radishes.

What will be available this year?

Definitely: Apples, arugula, asian pears, beans (green and dragon lingerie), beets, bok choi, collard greens, cucumbers, flowers, fresh herbs, kale, kohlrabi, leeks, lettuce, okra, pea shoots, peaches, potatoes, salad radishes, scallions, spicy mix, seedlings (herb), storage radishes (fall only), sweet potato greens, swiss chard, tat soi, turnips, yellow squash, yokatta na, zucchini.

Maybe: spinach, sweet potatoes, butternut squash