Welcome to CSA 2026!
We are excited to begin a new season, and hoping you are too!
Welcome to our new members – we can’t wait to meet you. And to our returning members, welcome back – it’s great to have you with us again!
As usual this CSA newsletter will be updated every Monday evening and will include a list of vegetables that will be in the box this week, along with some farm & crop news & pictures of what’s going on here at the farm.
What’s in the box?
Salad greens, green garlic & rhubarb.
- There will be a couple of bags of salad greens in the box this week. These could be lettuce mix, spicy salad mix (our lettuce mix with the addition of some arugula, baby kale, mustard & mizuna to give it an added kick!), spinach, arugula, baby kale or bok choy. *All our greens are washed once – you may want to wash them again. Store them in plastic, in the fridge, and they will last at least a week.
- Green garlic is a fresh garlic plant. At this time of year the garlic bulb has not yet formed below ground, and the green top is still tender enough to eat, like a scallion or green onion. Green garlic is milder than fall garlic bulbs. Use them raw (sliced into salads or mashed with goat cheese for a spread) or cooked (sautéed with scrambled eggs maybe) anywhere you would use garlic bulbs. They are also delicious brushed with olive oil & tossed whole on the barbecue. Store green garlic in the fridge.
- Rhubarb is a perennial crop which means it grows every year. It’s not a lot of work but yields an abundant crop. There should be enough to make a small pie, or – almost as good and way easier & faster – make a rhubarb crisp or crumble. We also enjoy stewed rhubarb. Chop rhubarb and cook in a saucepan with a bit of water until tender. Add sweetener (sugar, honey, maple syrup) to taste. We sometimes add apples or other fruit to cut the tartness of the rhubarb. Delicious on it’s own or poured over ice cream, pudding or custard.
Some of you may be wondering about radishes & salad turnips. These are often included in our first CSA box and pair well with salad greens. However, due to our variable spring weather, the first two plantings didn’t germinate well. But our third seeding is growing great – radishes will be ready in a week or two with salad turnips following.
________________________________
Around the farm this week …
Here’s what got me excited this morning.
Carrots!
These carrots that are growing in our new tunnel are almost ready (and by almost ready I mean a few weeks yet). But they are looking great!
But even more exciting are the 2 beds of carrots out in the field. They don’t show up in the picture as they are just poking out of the ground now. Our goal this year is to have more carrots consistently throughout the summer – and it looks like we are on our way!
After a slow start to the season, the vegetables are gowing well now.
Working ahead on our weed control – laying black groundcover mulch for eggplant & peppers …
… and straw for the tomatoes.
Blackberries should be in blossom later this week.
Cover crop growing where we had vegetables last year. The soil is getting a well-earned rest this season.
Our tulip tree by the barn is blooming.
thiessenfarms.com 