May 11, 2015
Hey, Farm Friends!
A bit wet this week out on our place, and it sounds like a little cooler weather is coming up, but that will keep our asparagus and other spring crops coming on. The heat is hard on these spring greens.
This is week 3 and we’re still busy planting. Sweet potato plants will arrive this week, and tomatoes, peppers and other transplants are going in. Plus a lot of direct seeding going on. And weeds are growing!
Here’s the basket this week:
- Fresh Salad greens – arugula, spinach, variety lettuce
- Asparagus – 1 lb. Additional available to members for @ $3.50/lb. (50 cent discount)
- Rhubarb – 1 bunch
- Radishes – just starting to come on, so probably a small bunch
- Farm fresh Chuck’s Chicks© eggs – 1 dozen. Additional eggs are always available to CSA members for $2.50/dozen (50 cent discount)
- Fresh goat cheese – 4 oz. package of chevre.
- Herbs of the week: French Tarragon
Here’s a bit more info about tarragon, in case you’re unfamiliar with this lovely herb:
When tarragon is dried, the oils dissipate. Thus, fresh tarragon has a much more intense flavor than dried, and should be used sparingly.
• To retain the most flavor of fresh tarragon during storage, freeze whole sprigs in an airtight baggie for 3 to 5 months. No need to defrost before using. • Dried tarragon should be kept in a sealed container in a cool, dark place and used within 1 year. • Heat greatly intensifies the flavor of tarragon, both fresh and dried. • Tarragon vinegar is easy to make. Put fresh tarragon sprigs into a sterilized bottle of distilled white vinegar. Taste after a few days. Continue steeping until it suits your taste. Once desired strength is achieved, remove the sprigs. • Vinegar can also be used to preserve fresh tarragon sprigs. Store in the refrigerator. Rinse and pat dry before use. Use the preserved tarragon in sauces, butters, or any recipe where fresh is not required. • Tarragon is also a good herb to use in infused oils. http://homecooking.about.com/od/herbsspices1/a/tarragontips.htm