CSA #8

Dear CSA-ers,

This week’s preassembled CSA bag will include: Bok Choy, Spring Mix, Romaine, Tulsi Basil, Iron Man Kale, Swiss Chard and Strawberry Banana Jam. Custom orders can be placed from now until Tuesday night at https://magneyfarm.locallygrown.net/market

We’ve had a tremendous week on the farm preparing, not only your CSA bags, but also for 3 (THREE!) Saturday Farmers’ Markets. All of us on the farm are feeling very validated to have accomplished the picking, processing, and packing required to have a showing in Princeton, Murray, and Paducah. Thanks to all of you who came out and visited us at the markets! We all had a really good time sharing the fruits of our labors with the West Kentucky community on Saturday morning.
This week has been a touch bittersweet as we prepare to bid Eric Magney adieu. Eric’s aspiration is to become a carpenter, and he will begin working in this capacity at a job site in Calvert City on Monday. We are all very proud of Eric (especially his mom), and his full-time contribution to the farm will certainly be missed. Nonetheless, we wish him success and safety as he pursues his dream in the trades. Thanks Eric, for all your hard work!
This week’s highlighted vegetable is Wild Arugula. Though we’ve had the tender Salad Arugula for a couple weeks now, this week marks the first ever harvest of what is called Wild Arugula. The distinction between Salad Arugula and Wild Arugula may seem kind of arbitrary, but from a botanical perspective, these vegetables are more different from each other than Broccoli is to Kale. Salad Arugula is species Eruca sativa while Wild Arugula is in an entirely different genus as Diplotaxis tenuifolia. These plants share the same common name because they are similar in taste and can be used interchangeably, although Wild Arugula has much more of the peppery taste that makes arugula so distinct to begin with. While Salad Arugula is a mainstay of French cuisine, the Wild Arugula is more often the preferred type for Italian dishes. Both are quite healthy for you, particularly for the presence of Vitamin A and Folate. We invite you to live a little on the “wild” side and give this new crop a try. We’d love to hear what you connoisseurs of arugula think of this new variety. Once again, we thank you for your support of our growing farm, and we wish you and your family a wonderful week full of healthy delicious eating!

Wild Arugula Salad with Pears

Ingredients
• 2 tablespoons EVOO
• 1 tablespoon lemon juice
• 5 ounces wild arugula
• 1 pear, cut into 8 wedges
• 1/3 cup chopped, toasted hazelnuts
• Salt and pepper
• Shaved pecorino-romano cheese
• Preparation
• Whisk EVOO and lemon juice. Toss with arugula, pear and hazelnuts; season with salt and pepper; top with cheese.

*POWER UP SALAD WITH BABY KALE, QUINOA, BLUEBERRIES AND WALNUTS *

Ingredients
• 1 5 oz. baby kale or baby spinach
• 2 cups cooked quinoa
• 1 cup blueberries
• ½ cup toasted walnuts
• ½ tablespoon Dijon mustard
• 2 tablespoons lemon juice
• ¼ cup extra-virgin olive oil
• 1 teaspoon agave or maple syrup
• Salt and pepper to taste

Instructions
1. 1. Place the greens, quinoa, blueberries, and walnuts in a large mixing bowl and combine them.
2. 2. Whisk together the mustard, lemon, olive oil, agave, salt, and pepper. Toss the dressing over the greens and coat everything well. Serve.

Sincerely,
The Magney Legacy Ridge Farm Team