Vegetable Pick-ups Begin Saturday, June 2nd!


Volume II, Issue 5

CSA week 1, For the week of June 2nd



This Week’s Selection


Bok choi, arugula, garlic scapes, hakuri salad turnips, salad radishes, budding greens


From the Farmers

 Dear Friends,

 Come pick-up your CSA vegetable share this week!

 Saturday Folks… The first pick up is this Saturday, June 2nd from 1:30-4:30

Tuesday Folks… The first pick-up is this Tuesday, June 5th from 3:30-6:30


If you’re not sure which day you signed up for, please call to verify: 845 758 1572

Pick-ups are on the farm in the CSA pick-up stable, the same location as last year.  Our address is still 479 Milan Hill Road.  Please follow the painted sign for CSA parking.

Shares are still available—if you have a friend in need of vegetables, we’re growin’ them, so send them our way.

Ashley from Sparrowbush Farm will be here with eggs for those who would like to sign-up for a weekly egg share in addition to your vegetable share.

Great Song Farm is pleased to announce that we are now able to accept SNAP benefits.  If you would like to pay for your CSA membership using your SNAP benefits, please let us know. 
 
Preparatory reminders for CSA Distribution at Great Song Farm

Please remember bags to carry your produce home as well as small bags
for small loose greens (arugula, mustard mix, lettuce mix).  


Please check the large blackboard standing against the stable when you
arrive--and SIGN IN by checking off your name.  There are many important notes on it that we sometimes don't have a chance to pass onto everyone.

Please enter and exit the driveway slowly as it is only wide enough
for one car. Watch for folks walking and the undulations of the
parking area.

When parking, be aware of the large rocks at the entrance of the
driveway and please do not drive where the grass is not short as there
are outcroppings and rocks lurking.

If you will not be coming on your regularly scheduled pick up day,
please let us know, even if you will not be switching days so we know
how much to harvest and whether or not to expect you.



A little culinary support as you enter the kitchen with your basket of fresh produce…

Creamed Bok Choi and Garlic Scapes
Adapted from Smitten Kitchen, one of my most favorite food blogs


(You can swap cream or half and half for all or a portion of the milk, if you want this to be extra lush. You could also stir in a few tablespoons of grated Parmesan.)

2 or so heads of Bok Choi, thick stems sliced thin, any inner core removed, and leaves sliced into ribbons
3 garlic scapes, ends trimmed, sliced into thin rounds
3 tablespoons butter (or oil)
3 tablespoons wheat or alternative flour
1 1/4 cups milk (or coconut milk for those lactose-free folks)
Salt and pepper


Wash your bok choi, but no need to dry it, just place it in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 4 minutes.  I like to put the stems in first to cook for a few extra minutes.

Press or squeeze out the excess liquid, either by wringing it out in cheesecloth, putting it in a mesh strainer and pressing the moisture out with a spoon or letting it cool long enough to grab small handfuls and squeezing them.

Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, sauté garlic scapes in butter in your large pot over moderately low heat, stirring occasionally, until softened. Whisk in flour and cook roux—whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in bok choi, then salt and pepper to taste and cook, stirring, until heated through.

Serve with rice, quinoa, fresh bread, or pasta.

A Little Something Else

Kindness

Yusef Komunyakaa

  When deeds splay before us

precious as gold & unused chances

stripped from the whine bone,

we know the moment kindheartedness

walks in.  Each “praise be”

echoes us back as the years uncount

themselves, eating salt.  Though blood

first shaped us on the climbing wheel,

the human mind lit by the savanna’s

ice star & thistle rose,

your knowing gaze enters a room

& opens the day,

saying we were made for fun.

Even the bedazzled brute knows

when sunlight falls through leaves

across honed knives on the table.

If we can see it push shadows

aside, growing closer, are we less

broken?  A barometer, temperature

gauge, a ruler in minus fractions

& pedigrees, a thingamajig,

a probe with an all-seeing eye,

what do we need to measure

every held breath & unkind leap year?

Sometimes a sober voice is enough

to calm the waters & drive away

the false witness, saying, Look,

here are the broken treaties Beauty

brought to us earthbound sentinels.