This page will contain the Magney Legacy Ridge Farm Weekly Newsletter.
This week’s preassembled bag will contain Arugula, Red Mist Head Lettuce, 2 bundles of Swiss Chard, Radishes, and Carrots. Orders may now be placed on the website at https://magneyfarm.locallygrown.net/market
As we move into May, work on the farm reaches breakneck pace. There are animal chores, bed planting, weeding, harvesting for CSA, and now, plant training. Some of our plants require more care than others to reach their peak performance. In particular, tomatoes and cucumbers, that grow as vines, need pruning and trellising to produce in abundance. Work put in now pays off later, but it is nevertheless a herculean chore to string 1000 feet of tomatoes.
On the planting front, the eggplant and pepper plants went into their tunnel space this past Thursday. We have some favorite varieties coming back, and some cool new ones on the way. We won’t spoil all of the surprises, but returning, we will have the Asian style “Ping Tung” eggplants and Italian “Corno di Toro” that were both market favorites last year. New to the lineup is a uniquely flavored Sweet Pepper from the Caribbean called “Ají dulce.” There’s many varieties in that tunnel, and we’re looking forward to putting them in bags, starting mid-summer.
Coming back from to the present, one of our strongest mid-Spring growers is Arugula. For that reason, it is this week’s featured vegetable. Arugula, or ‘Roquette’ as it is called in Europe, is a delightfully piquant green that can be eaten raw or cooked. Some people love its raw peppery bite, but for those that don’t, cooking it can render the green more mild. Arugula is unfortunately a favorite of flea beetles, so minor bug-holing is present in our organically grown product. Who can blame them though? The plant is rich in Vitamins A, C, and K as well as many trace minerals essential for health. Try it in salads, as a pizza topper, or in omelets. Some people even make a sort of early spring pesto from it. We would love to hear how you use it.
As always, we thank you for your ongoing support of our farm. It brings us much joy to be part of this community and contribute to its regional food security. Wishing you and those you hold dear a wonderful and healthy week.
The Magney Legacy Ridge Farm Team
This week’s Preassembled Bag will contain Spring Mix, Lovelock Head Lettuce, 2 bundles of Kale, Spring Carrots, and Spring Garlic. Orders may now be placed on the online market at: https://magneyfarm.locallygrown.net/market
It seems we are having one of those rare, long, cool Springs that Kentucky only experiences every once in a blue moon. It’s made for some absolutely beautiful days do be outside planting, tending, and harvesting crops. This week’s triumphant accomplishment has been completing planting in the tomato tunnel, with a row of heirloom slicers and setting all the zucchini in the ground outside. Early Spring plantings are starting to come into their own as the warm sunlight hours and favorable rains boost the crops along.
We are starting to notice some real dividends on the gentle management of our soil and plant life that comes from growing organically. To start with the number of earthworms we see in and around the plots is spectacular. Earthworms help decompose plant roots from previous season’s crops, turning them into rich nutrition, while their tunnels provide drainage and healthy airflow to the soil. Another animal we have noticed for the first time this year is the Eastern Phoebe, an endearing little bird in the ‘flycatcher’ family. A pair has made a cute little mud-and-moss nest under the eave of the house. We see them flitting in and out of the tunnels catching moths and flies that get stuck at the top. They are charming and clever birds; we are glad to have them helping us to manage insects on the farm.
This week’s highlighted vegetable is carrots. The carrots on the market this week were started late last year and overwintered in one of our tunnels. They grew very slowly from the winter months but are looking quite healthy now. This variety is ‘Starlight’ which will have a mix of colors. We find the flavor of our local carrots to be deeper and more complex than what is found in groceries, even compared to the organic carrots from California. This batch has been frost kissed many times and should be extra sweet. They will have their beautiful tops included, so consider recipes that utilize this portion. We hope you enjoy them!
Our employee Patrick has forayed into growing Oyster Mushrooms through his small business, Prescience Produce LLC. He grows the mushrooms on local straw in his family’s greenhouse. There is a chance that there will be some Fawn Oyster Mushrooms available this week. As this is a fledgling endeavor the amount and timing of their availability is not yet certain. If you would like Oyster Mushroom, please request them in your note. Should they be available on Thursday, they will be billed to your account and included in your bag on a first come first serve basis. Their price is $4.00 for a 5 oz. portion. In coming weeks, we expect to list them on the main site like the rest of our items.
As always, we thank you for your support of our growing farm. We are all striving to make our CSA the best it can be for you, our West Kentucky community.
The Magney Legacy Ridge Farm Team
For this week there will be no preassembled bag (unless you have prior arrangements with Angela). Custom orders may now be placed on the online market: https://magneyfarm.locallygrown.net/market
We are aware the selection of produce we are offering this week is limited. In light of this we are not listing preassembled bag and are waiving our $20 minimum order for this week. This is the difficulty of the early Spring shoulder season we have alluded to in previous newsletters. After some discussion the team came to a consensus that this would be the fairest way to address this temporary shortage. Next week we expect to have more abundant variety of the produce that you love packed into your bags. The team will continue to work hard to plant and harvest, making our CSA the best it can be for you, our customers.
Planting season is going full steam on the farm with broccoli, kohlrabi, herbs, and cucumbers going into the ground this week. In the direct-seeded plots, we see emergence on beets, carrots, radishes, spinach, and arugula. Some of our very earliest outdoor plantings are starting to reach maturity such as the arugula, swiss chard, radishes, and kale. This is still very much the early Spring and as we have previously stated, bags will contain a lot of greens in the next month. Though our high tunnel greenhouses offer us some capacity to get vegetables out earlier, there are still seasonal limitations on what we can and cannot grow. Please be patient during this time and embrace eating seasonally. We hope, in doing so, you feel more connected to our region and its cycle of seasons.
Speaking of seasonal limitations, this past week of extremely late frosts has thrown us for a bit of a loop. Despite a very mild winter, we have had two significant frosts since our last newsletter. This is unusual for Mid-April. Taking inventory of the fields there seems to be little more than some nipping on our cool weather loving Spring crops, but one of the varieties of cucumbers set in the high tunnels took severe damage. This took us by surprise. It is our hope that this row will recover, though it is possible it will have to be replanted. Agriculture, particularly the sustainably minded organic agriculture we practice, is full of challenges. Yet on a crisp morning, hearing birdsong, breathing the clean air, and watching the dawn light illuminate a field of kale bejeweled in dew, all the challenges seems worth it.
Okay, so we went a little wild with Kale this year, planting 4 different varieties. Think of varieties as a unique “twist” on a crop. To start with, there is ‘Darkibor’ variety, a classic sea-green kale with heavy curled leaves, great for steaming. Another returning favorite is ‘Toscano,’ an ice blue Italian kale with thick, bumpy leaves that is great in soups. Similar in appearance, but with a dramatic purple ribbing is the ‘Dazzling Blue’ variety; its flatter leaves make it perfect for easy kale chips. Then new to the lineup is ‘White Russian’ which is our most tender kale with frilly leaf edges perfectly textured for fresh eating with dressings in Kale salads. Our ‘Mixed Kale Bundle’ will contain multiple varieties, but we invite you to get to know each of them individually. Some of how we choose which varieties to every year comes from customer feedback, so let us know if you have a favorite!
CRUNCHY KALE SALAD WITH CRANBERRIES
WHAT INGREDIENTS GO INTO THIS KALE SALAD?
• Red bell pepper
• Dried cranberries
• Sunflower seeds (toasted or raw)
• Hemp hearts
• Orange juice
• Apple cider vinegar
• Pure maple syrup
• Dijon mustard
As always, thank you so much for supporting our effort to establish an organic farm in Western Kentucky. We look forward to serving you the best of our land’s bounty.
The Magney Legacy Ridge Farm Team
This week’s Preassembled Bag will contain Cauliflower, Spring Mix, Lovelock Head Lettuce, Spring Radishes, Swiss Chard, and Lemon Balm. Orders may now be placed on the online market at: https://magneyfarm.locallygrown.net/market
Welcome to any of our new customers joining our CSA community this week! We hope this Easter Sunday finds you and those you hold dear well. We’re excited to have you! Perhaps you saw or found us through the lovely article printed in the Paducah Sun or Princeton Times Leader about our receipt of the USDA Organic Certification! This is an exciting achievement we have been working toward for a very long time now. The farm has utilized organic practices since its founding 8 years ago, but the documentation and bureaucratic hurdle-jumping necessary to receive that paper certification is tremendous. We thank everyone who helped us get there and are looking forward to the opportunities certification may provide.
Your interest in CSA this year has been enormous. That’s awesome! We are working very diligently to keep up on all fronts. In response to your support of our laying hens, we are currently brooding more chicks which will mature for egg production late this Summer. This is the week of our shoulder season that we have been talking about. The week where we are pulling winter veggies out of the tunnels and working at putting our summer produce in. This leaves a little bare this week, but we expect to recover quickly in the next few weeks. Please bear with us. It is yet very early in the growing season, and our selection at this time may seem sparse. In the tunnels, tomatoes are growing strongly, and cucumbers were transplanted from their seed trays on Saturday. The good news is, the very earliest of our outdoor plantings are reaching harvest maturation. Outdoor kale is looking excellent and the Sora Radishes featured on this week’s market were early March plantings.
As one of the most prolific Spring crops, we’d like to put the spotlight on radishes today. To start with, radishes are fantastic source of nutrition. In addition to having a broad diversity of vitamins and minerals, the radish also makes substances that are active against human fungal pathogens particularly yeasts. The radish makes these substances to protect itself from pathogen fungi in the damp Spring soil, but it may impart these defensive properties to us when we consume them. We are all familiar with radishes as the crunchy, sometimes-spicy, bit of color added to salads. While they do make a great fresh-eating snack, you might be surprised to learn how excellent they are grilled or roasted. Roasting radishes takes the spicy edge off and replaces it with a pleasant tender sweetness. We hope you explore and come to enjoy the noble radish as we do!
Roasted Radishes with Peas and Dill
• 1 lb radishes, washed and trimmed of both ends (larger ones cut in half)
• 1 tbsp olive oil
• kosher or other coarse salt
• black pepper
• 1 cup frozen green peas
• 2 tbsp chopped fresh dill
• 1/2 of a lemon, cut into 4 wedges
1. Preheat the oven to 450ºF.
2. In a medium baking pan, rattle the radishes around with the olive oil, ¼ teaspoon of salt and a dash of black pepper. Put the pan into the preheated oven for 10 minutes.
3. Meanwhile, place the frozen peas into a medium bowl and then flood them with hot tap water. Let them stay under until defrosted, 3-5 minutes. Drain and pat dry with a kitchen towel.
4. Remove the pan from the oven. Add the defrosted peas to the radishes. Rattle the pan again and then put it back into the oven for 2 minutes (just to heat the peas through).
5. Remove the pan from the oven, sprinkle everything with the dill and another ¼ teaspoon of coarse salt. Snuggle in the lemon wedges and serve.
As always, we thank you for being a part of our community and supporting our local farm. You’ve helped us to grow so much. We enjoy so much returning the nutrition of the West Kentucky soil to you and your loved ones through the produce we grow.
The Magney Legacy Ridge Farm Team
This week’s Preassembled Bag will contain Spring Mix, Romaine, Curly Kale, Carrots, Power Greens, Dill and Mint. Orders may now be placed on the online market at: https://magneyfarm.locallygrown.net/market
It is our goal to remain even-keel through this trying time. Naturally that means taking the steps and precautions necessary to ensure the safety of the farm team and, you, our community members. Yet it also means taking pause to engage in the meditative serenity of the farm labor. From seeding, to planting, harvest, washing, and packing- there is calmness in the repetitive nature of these tasks. The clean taste of the Spring air, wind and birdsong playing in the background, or simply the warmth of the sunlight- all these things bring us back to the moment. If you have a backyard or access to a natural area, we would invite you take some time to unplug from media and simply enjoy the peace to be found here.
This past week has been that “Stars-aligned Kentucky Spring” weather we all hope for. After barely seeing the sun in March, the bright days interspersed with gentle rain are the conditions that help the young plants thrive. Unfortunately, so much dim and wet earlier in March has us a bit behind of what we had on paper. Likewise, our selection for the next couple of weeks may feel a bit limited. Please bear with us, as the bounty of Spring is on its way.
Speaking of eating seasonally and times that are making us all a bit stir crazy, we’d like to introduce a contest the farm team has been brainstorming on. It always makes us happy to see how you are using our vegetables once they reach your home. This week, if you make something featuring our vegetables, take a picture, then upload it to facebook and tag us (by typing with the post: @Magney Legacy Ridge Farm ). If you don’t do facebook, simply email us the photo. On Saturday, we’ll choose a winner who will get $5 credit to their account. We’re looking forward to trying this out and hoping that it can become a fun weekly thing.
Easy Peasy Power Greens
A mess of power greens
1/2 medium onion, sliced
2 clove garlic, crushed/minced
1 Tbsp bacon grease
1 tsp steak seasoning
1. In your cast iron skillet, caramelize the onion in the bacon grease. Meanwhile, stack and roll a handful of leaves, cut lengthwise once and then chop (1/2") crosswise.
2. Remove the onion to the side, dump all of your leaves into the skillet, stir until they begin to wilt, reduce heat, add 1/2-3/4 C of water and cover. Stir every two to three minutes. When they are tender enough for your liking, add the garlic, onion and steak seasoning. Remove from heat.
Last Step: Don’t forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social network.
As always, we thank you for your support of our farm. We wish you and those you hold dear a safe and healthy week.
The Magney Legacy Ridge Farm Team
This week’s Preassembled Bag will contain Spinach, Lovelock Lettuce, Baby Beets with Greens, Parsley, and Swiss Chard. Orders may now be placed on the online market at: https://magneyfarm.locallygrown.net/market
Once again, we’d like to affirm that we intend to offer CSA so long as the farm team remains well, and we are permitted to do so by the orders coming from the state. So far so good on those fronts. As always, we are thoroughly committed to doing our best for your health and our community’s. It is our belief that nutritious vegetables are important to keeping bodies strong and resilient to things that might threaten them. We are grateful for the sensible legislature that has deemed agriculture a necessary industry and hope to continue serving you.
We are, unfortunately reaching a time of year where our selection will be somewhat limited. April is what we call a “shoulder season,” meaning it is on the cusp between seasons. Over-wintered plants are starting to be depleted and Spring/Summer plants, are yet too small to be harvested. This has been exacerbated by an extremely wet and cloudy March. Less light hours mean that plants can wind up a week or two behind where they should be. If you’ve been following the newsletters, you will recall we’ve pursued aggressively early plantings to try and prepare for this, but there’s only so much you can do when the sun doesn’t shine. Nevertheless, take this as an opportunity to enjoy the bounty of what’s available. The head lettuces are excellent right now. If you’ve ever wanted to try your hand at a grilled romaine this would be the perfect time to try!
Grilled Romaine Lettuce
• 2 heads of fresh and firm romaine lettuce, cut vertically (you will have 4 halves)
• 3 tablespoons olive oil
• kosher salt, divided
• black pepper
• one medium lemon, cut in half
• fresh parmesan cheese
1. Make sure grates of grill are clean and turn to medium high.
2. Brush lettuce halves liberally with 1 1/2 tablespoons olive oil, cut side and back side. Then sprinkle each halve with some salt.
3. Grill for 3 minutes, cut side down, pressing with your tongs to make sure the lettuce gets a good sear. Flip and grill for one or 2 more minutes.
4. Remove from grill. Sprinkle with more salt and pepper, drizzle with remaining olive oil. Squeeze fresh lemon juice over each half. Top with a tablespoon of parmesan on each halve.
Batavia Lettuce and Radish Salad with Oranges
1 batavia lettuce
1 red onion
½ bunch radish
2 tablespoons white vinegar
½ teaspoon mustard
freshly ground pepper
3 tablespoons olive oil
1. Divide the lettuce into leaves, trim, rinse, spin dry and set aside some beautiful small leaves to line the salad bowl. Cut the remaining leaves into bite-sized pieces.
2. Peel the oranges with a sharp knife, removing all of the white pith. Then cut out orange segments between the separating membranes, collecting the juice.
3. Peel onion and cut into thin rings.
4. Rinse radishes, trim and cut into thin slices.
5. Mix vinegar with mustard. Season with salt, pepper and about 3 tablespoons orange juice. Whisk in the oil and combine with the lettuce, radish slices and onion rings.
6. Line a salad bowl with reserved lettuce leaves, spread the prepared salad on top and sprinkle with the orange segments.
On a bright note, we did see some gorgeous sun lit days this past week. We recently installed two Bluebird houses on the farm periphery and were thrilled to see bluebirds at both. Bluebirds are beautiful, graceful fliers, and excellent predators of our pest insects. The sunlight and dry made good weather for preparing more outdoor beds and strong progress was made on that. The plants that have been in the ground a few weeks look very happy, and we’re excited to see them flourish in the Spring light.
As always, thank you so much for supporting our local organic farm. We hope our produce can bring some of that Spring light into your home this week!
The Magney Legacy Ridge Farm Team
As of today, it remains our intention to deliver CSA, this coming Thursday, March 26. The Preassembled Bag will contain Spinach, Romaine, Mixed Baby Cabbage, Curly Kale, Kale Rappini, and Power Greens. Orders should be placed between now and Tuesday evening on the website at:
As society enters a time of great uncertainty, we do our best to remain in the present, and keep performing the necessary activities on the farm. The chickens and their guardian dogs must be fed, there are still crops to plant and tend. This past week, we transplanted our first two rows of high-tunnel tomatoes as well as a new rotation of lettuce. This weekend we got colder than expected temperatures which necessitated covering those delicate transplants. This was a contingency we were surprised by but also prepared for. Adaptability is the nature of sustainable agriculture.
Thus far the Farm Team remains healthy. It is our hope that this remains the case and we can continue serving you and those you hold dear. We are firmly committed to doing our best to protect the health of our families, community, and customers. This includes all our food safe practices and complying with any mandates that come from the State. While these times are trying for all of us, this crisis has pushed some milestones. This past week was our largest ever CSA; we harvested, washed, and packed more bags than we ever had before. We hope these brought joy and wellness to everyone who ordered.
This coming week promises some sunshine. Thursday we passed the Vernal Equinox and Friday ushered in the first day of Spring. The verdant energy of life is evident all around the farm. We are beginning to hear frogs and see birds return from the South. There are flowers sparkling in white and pink in the surrounding forest. When we take a moment to unplug from the jet-engine roar of media, we experience these things. It’s easier to feel at peace. Though there may be more gloomy days ahead, seeing vegetables is reassuring. The provision of Earth is abundant. We hope to share it with you. As always, thank you for your support. We wish you and those you love well.
This week’s preassembled bag will contain Lovelock Head Lettuce, Spring Mix, Baby Swiss Chard Bunch, Purple Broccolini, Parsley plus Turnips and Greens. Custom orders may be placed on the online marketplace at:
Life on the farm continues as the Spring vegetables started as seeds begin to emerge from the ground. So far, we’ve seen sprouts from peas, radishes, arugula, carrots, and beets. These sprouts are still tiny and will need time to grow into large, healthy plants. It is always reassuring to see signs of life moving forward. Nonetheless, there have been some setbacks. Constant rain and overcast is keeping growth slow and some of the seed trays started in the greenhouse have been raided by mice. All farms experience these challenges, but when it rains it pours.
Surely the whole world is feeling this right now with the hardships created by COVID-19, and perhaps worse, people’s reaction to COVID-19. We at the farm take your health and welfare very seriously. We have taken extra classes in food safety and are complying with the new federal Food Safety Modernization Act. Your farm team is constantly washing hands, wearing gloves, and washing your veggies in an organic sanitation solution. We strive to get the most healthy, nutrient dense veggies into your hands and on your plates. With all of this being said, we will continue to be as transparent as possible. Above all else we want you to know that your health is our upmost concern and has always been. If you do get sick- we will still deliver but will take the knock and run approach for delivery to your home.
Since the University has temporarily moved online due to the virus, Hannah will be using her time home to raise a number of new chicks for late Summer egg production. We are still continuing to plant, harvest, weed and deliver to our members. This past Wednesday, we put transplants in four 100 foot beds of Spring kale and two more of white and yellow Swiss chard. Life persists and the Earth provides, so long as we nurture it. The nature of our produce is fresh and in perpetual renewal. We have yet to reach our capacity for CSA, so if you have friends and neighbors who are interested in fresh vegetables delivered, please encourage them to sign up and start ordering. As always, thank you for your support of our farm. We hope that our service helps to support you and your family as well.
The Magney Legacy Ridge Farm Team
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:
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
2 large bunches of Power Greens (about 1 1/2 lb.), center stems removed and leaves cut into ½-inch strips
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.
The Magney Legacy Ridge Farm Team
CSA #1 2020 Season
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
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!
The Magney Legacy Ridge Farm Team