CSA #2

Dear CSA-ers,

This week’s preassembled bag will contain Muir Head Lettuce, Spinach, Brussel Sprouts, Baby Beets, Baby Turnips, Power Greens Mix. Preassembled and custom bags may be ordered between now and Tuesday evening from our online market at:

http://magneyfarm.locallygrown.net/market

Wow! What a week this has been! We endured a frightening Spring storm, harvested and delivered your first main season CSA, attended the annual OAK (Organic Association of Kentucky) Conference, and concluded with a lovely farm tour led by a friend at Ashbourne Farms in La Grange, KY. If this email is arriving a bit later than usual it’s because we’re just now arriving back in Princeton. It’s been busy, but we’re excited to share a bit on what we’ve been up to.

To quell any fears, though the farm did suffer torrential rainfall and fierce winds, we were blessed to have dodged the hail. The tunnels suffered no permanent damage and storm repairs were fairly small. The worst of winter seems to be over and we are feeling pretty good beginning our outdoor planting. Harvest and delivery of CSA went well; we hope all of you who ordered enjoyed the bags you received. We welcome any feedback you might have, and really like seeing the pictures of what you make!

If you follow us on Facebook, perhaps you have seen some of our pictures from OAK. This Friday and Saturday, the Farm Team attended the Organic Association of Kentucky annual conference in Louisville. This was an awesome opportunity for education and networking. We attended lectures presented by leading farmer-experts in the nation on organic practices. Topics included winter production, regenerative soil health, and pollinator protection. We met some great people and reconnected with old friends. Most of all, we learned a ton. We are so excited to bring this knowledge back to West Kentucky and implement these ideas for the benefit of the farm and our environment.

Among old friends, we were able to connect with Alaina Tobbe Jenne who manages the organic vegetable production at Ashbourne Farms in La Grange, Kentucky. Like Patrick, she graduated from our very own Murray State University with a degree in Horticulture. She was kind enough to show us around the grounds of their production fields and tunnels. It’s always restorative to speak with other organic farmers. It reminds us that we are not alone in our struggles, but also to share our successes and exchange ideas that work well. We are grateful for this opportunity always.

Creamed Power Greens

INGREDIENTS
2 large bunches of Power Greens (about 1 1/2 lb.), center stems removed and leaves cut into ½-inch strips
Kosher salt
2 teaspoons vegetable oil
1 cup (about 6 ounces) thick-cut smoked bacon
Unsalted butter (if needed)
2 large shallots, finely chopped
3 tablespoons all-purpose flour
1½ teaspoons sweet paprika
2 cups whole milk
2 cups heavy cream
Freshly ground black pepper

As we arrive back to West Kentucky, we see an area where the ideals of restorative and organic agriculture are just beginning to take root. Through your support of our farm and participation in our CSA, you are helping these dreams become established. Our gratitude cannot be understated, and we look forward to sharing the bounty of this fruitful week of learning with you throughout the year.

Sincerely,
The Magney Legacy Ridge Farm Team