The Weblog

This page will contain the Magney Legacy Ridge Farm Weekly Newsletter.



 
View the Complete Weblog

CSA #1 2020 Season


Dear CSA-ers,

The online market is now open with the winter vegetables and farm items we have available. This weeks preassembled bag will contain, Romaine, Tatsoi, Mixed Kale, Parsley, Radishes, and a bundle of Mustards. Orders can be placed between now and Tuesday evening. For those of you new to the market, we do ask for a $20.00 minimum order and a delivery fee of 20% will automatically be added. Deliveries will take place on Thursday afternoon and evening, unless you are a member of Trilogy Sports in Princeton (those will be delivered Friday morning). Many customers who are not able to be home at the time of delivery have found it convenient to leave a cooler where the vegetables may be placed. This will protect them from both heat and cold.
If you’ve followed us on facebook, you’ve probably seen lots of fun pictures of Caroline and Stacy delivering vegetables around the area. This was part of something we called “Random Acts of Vegetables” to help ramp up interest in CSA for the Spring as well as get us out an about in the community. At the Caldwell County library on Friday, Hannah lead an interactive presentation about sustainable agriculture for the Rotary Interact Club, an extracurricular group for homeschool students. Being involved in our community is important to the mission of our farm, and an area we hope to expand on in the future.
On the farm proper, we caught some sunny weather this past week, which is good for the growth of what will be our Spring crops. Many of these are in seedling trays in the greenhouse and will be transplanted outdoors at a time when there is more certainty of warm weather. By the historical numbers, we are still in the danger of outdoor frost until our “Frost Date” mid-March. This is a challenging time to plan, especially with the context of recent years being warmer much earlier. For this reason, we have chosen to attempt outdoor seeding of some of our most cold tolerant crops like radishes, spinach, arugula, and peas. Hopefully fate treats these seeds well and they get off to a good start with the impending rain of the coming week.
Spring Tatsoi Salad
INGREDIENTS
2 tablespoons tahini (see notes)
3 teaspoons light soy sauce
1 garlic clove, nely chopped
1 tablespoon lemon juice
1/4 cup (60ml) peanut oil
2 spring onions
1/3 cucumber, peeled, cut in half, seeded
1 bunch tatsoi, trimmed
200g frozen edamame, thawed, shelled
1 teaspoon white sesame seeds
METHOD Step 1 Combine the tahini, soy sauce, garlic and lemon juice in a small bowl. Add the peanut oil and mix thoroughly until emulsied. Add a small amount of water if dressing is too thick. Season to taste with salt and freshly ground white pepper. Set aside. Step 2 Trim green part of spring onion and discard. Thinly slice white bulb lengthways. Thinly slice cucumber widthways. Arrange tatsoi on a platter and scatter spring onion, cucumber and edamame over, then sprinkle with sesame seeds. Serve salad with sesame dressing. NOTES With its mild mustard avour, tatsoi is generally eaten raw, but may be added to soups at the end of the cooking period. Tahini is a thick paste made from stone-ground sesame seeds. It is available from supermarkets and health food stores. Edamame are Japanese green soybeans still in their pod. They are available frozen from Asian groceries.

Until our “Spring” rotation of vegetables really get rolling, we are harvesting primarily out of our high tunnel greenhouses, where deep winter crops have been growing since December. Some of our strongest vegetables right now are the lettuces, kale, and the watermelon radishes. We hope that you enjoy our selection and venture to try some new things. We’re so excited to be a part of your community, and that you’ve chosen to be a part of our farm through the CSA service! Thanks so much for your support, we are looking forward to a great year!

Sincerely,
The Magney Legacy Ridge Farm Team