Week 1, Leeks - Happy Hollow Farm

m
a
y
W E E K LY N E W S L E T T E R
HAPPY HOLLOW FARM
iss Chard
L e e k s  S w
Week 1 of 25, May 15th & May 11th 2013
LEEKS
Highlighted
Vegetable
of the week
F
arming & the curve balls
we swing at!
As you may have noticed it has
been an extremely wet & cool
spring. Veggies are ready in the
high tunnel but we are weeks away
from having anything to harvest
out of the fields. So, this week &
next week’s shares will be a bit on
the slim side, delicious & fresh
none the less, just not as
overflowing as I would like. I will
continue to be in touch and keep
you up-to-date with how the spring
season is progressing.
What’s in the share this week?
o.
up Inf
k
c
i
P
re
Sha
Wednesday
4:30pm - 6:30pm
2236 Country Lane
(click on the link for directions)
* home of Marc Johnson,
Johanna Kramer, Linus & Conrad
Saturday
8:00am - 11:00am
Columbia Farmers Market, ARC
Parking lot, Ash & Clinkscales
On - Farm pick ups
Wednesday 4:30pm - 6:30pm
Full, Partial & Single Shares
• Head lettuce
• Herb choice (peppermint,
spearmint, bronze fennel or
oregano)
• Leeks
• Radishes
• Swiss chard
Full & Partial Shares
• Lettuce mix
Boxes will be in the walk-in
labeled with each members
name.
Each week you will pick up
a CSA box. The following
week please return your
box when you pick up your
next week’s share.
Meet your CSA CORE group members
Q
Veg
uestions...
These are the folks who can help
• Alysia Beouduin & Amy
Duncan
• Sherry Miller
• Sarah Perry & Beth Perrin
• Sean & Rachel Navarro
• Amber Sparks
• Anna Valiavska
members that help administer
behind the scenes operations of the
CSA and advise Farmer Liz on the
desires and thoughts of the
membership. Please contact them
if you have questions, ideas, etc.
Farm Work Shifts:
Contact Sean Navarro or Rachel
Navarro
IPS
T
e
g
a
r
gie Sto
One of the many benefits to
being an HHF CSA member is
receiving the highest quality &
freshest produce possible.
Follow these simple tips (in the
chart below) & your veggies will
last for easily a week and
sometimes longer in your fridge.
Vegetable Preservation Chart
Vegetable
Distribution Work Shifts:
Contact Sarah Perry or Beth Perrin
CORE group members
coordinate Distribution Shift
schedules, Farm Work Shift
schedules, member communication,
plan social events, and coordinate
the core group meetings. The
CORE group are dedicated CSA
Member Communications:
Contact Sherry Miller or Anna
Valiavska
CSA Member Potluck:
Contact Alysia B. or Anna Valiavska
Time1
Conditions2
Happy Hollow Farm CSA
2011 Season • May No. 1
Packaging3
Long-term preservation4
Arugula
7–10 days
Refrigerator 1
Plastic
Basil
7 days
Refrigerator 2
Perforated plastic
Freeze, can, dehydrate
Beans, green
7–10 days
Refrigerator 2
Perforated plastic
Freeze, can, dehydrate
Beet bulbs
Up to 4 months
Refrigerator 1
Plastic
Freeze, can, dehydrate, cellar
Beet greens
10–14 days
Refrigerator 1
Perforated plastic
Freeze
Bok choy
Up to 3 weeks
Refrigerator 1
Perforated plastic
Broccoli
10–14 days
Refrigerator 1
Plastic
Freeze, dehydrate
Broccoli raab
10–14 days
Refrigerator 1
Plastic
Freeze
Brussel sprouts
3–5 weeks
Refrigerator 1
Plastic
Freeze
Cabbage
3–6 months
Refrigerator 1
Plastic
Freeze, can (sauerkraut), dehydrate, cellar
Carrots
3–6 months (without tops)
Refrigerator 1
Plastic
Freeze, can, dehydrate, cellar
Cantelope
2–3 weeks
Refrigerator 2
Loose
Celeriac
6–8 months
Refrigerator 1
Plastic
Dehydrate, cellar
Chinese cabbage
2–3 months
Refrigerator 1
Plastic
Cellar
Cilantro
Up to 2 weeks
Refrigerator 1
Plastic
Freeze, can
Cucumber
10–14 days
Refrigerator 2
Plastic
Can, dehydrate
Dill
1–2 weeks
Refrigerator 1
Plastic
Freeze, can, dehydrate
Freeze, dehydrate
Eggplant
1–2 weeks
Refrigerator 2
Loose
Endive
2–4 weeks
Refrigerator 1
Perforated plastic
Escarole
2–4 weeks
Refrigerator 1
Perforated plastic
Fennel bulb
1–2 weeks
Refrigerator 2
Plastic
Dehydrate leaves
Garlic
6–7 months
Cellar 3
Loose
Kale
10–14 days
Refrigerator 1
Perforated plastic
Freeze
Kohlrabi bulbs
2–3 months
Refrigerator 1
Plastic
Cellar
Leeks
Up to 2 months
Refrigerator 1
Plastic
Cellar
Lettuce
10–14 days
Refrigerator 1
Perforated plastic
Mint
2–3 weeks
Refrigerator 1
Perforated plastic
Dehydrate
Okra
7–10 days
Refrigerator 2
Plastic; keep very dry
Freeze, can (pickle)
Onions
1–8 months
Cellar 3
Loose
Can, dehydrate
Parsley
1–2 months
Refrigerator 1
Perforated plastic
Dehydrate
Peas, snap
1–2 weeks
Refrigerator 1
Plastic
Freeze, Can, Dehydrate
Peppers, sweet/hot
2–3 weeks
Refrigerator 2
Loose or plastic
Freeze, dehydrate
Potatoes, sweet
3–6 months
Cellar 5
Loose
Freeze, can
Radish
1–2 months (remove tops)
Refrigerator 1
Plastic
Cellar
Scallions
Up to 3 weeks
Refrigerator 1
Plastic
Spinach
10–14 days
Refrigerator 1
Perforated plastic
Freeze, can
Squash, summer
1–2 weeks
Refrigerator 2
Perforated plastic
Freeze, dehydrate
Squash, winter
2–6 months
Cellar 4
Loose
Freeze, can
Freeze
Swiss chard
10–14 days
Refrigerator 1
Perforated plastic
Tat soi
Up to 2 weeks
Refrigerator 1
Plastic
Tomatoes
1–2 weeks
Cellar 3
Loose
Freeze, can, dehydrate
Turnip, hakurei
Up to 3 weeks (remove tops)
Refrigerator 1
Plastic
Freeze, cellar
Watermelon
Up to 3 weeks
Cellar 4
Loose
Dehydrate
1, 2, 3, 4
See back of chart for footnotes
Ve g g i e Re c i pe of the we ek
L e a k P a st a w it
h
C re a m S a u c e
This recipe comes to
you from CSA
member & summer
farm worker
Christina Holzhauser
16 oz. farfalle (or
other pasta)
12 oz package fro
zen peas (substitu
te
pea shoots fresh
when you serve)
1 lemon-zested
2-3 Tablespoons
olive oil
4 large leeks (slic
ed into half moon
s)
1/2 teaspoon Ko
sher salt
1/4 teaspoon Pepp
er
1 cup heavy crea
m
1/4 teaspoon nutm
eg
2 Tablespoons ta
rragon, chopped
1/4 cup grated pa
rmesan (or hey, wh
y
not a little more)
Cook pasta accord
ing to directions.
Add
peas during last tw
o minutes of cook
ing.
Heat oil in skillet
over medium heat
;
ad
d
leeks, salt, and pe
pper and cook un
til
tender-about 7 mi
nutes.
Then add cream,
zest, and nutmeg
.
Simmer until thick
ened, 2-3 minute
s.
Drain pasta and re
turn to pot.
Add creamy leek
mixture to pasta.
Fold in tarragon.
Add Parmesan. Se
rve.