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Winter CSA Newsletter Week #20 Mar 24-30, 2024 “B" week


(Photo of the "Default" FULL Share below. See listings to see which share size has what, how much, along with info, guides, recipes.)


SPINACH & TURNIP GREENS  (¼ lb) - This green is very versatile (and YES! You can eat the stems, in fact they are very tasty too. ;) It can be eaten cooked or raw, requires little prep, works with sweet or savory ingredients, stands up to other hearty ingredients, and pairs well with rich, fatty foods such as cheese, butter, bacon, and cream. Raw is popular in salads with, or without, pecans, dried fruit such as cranberries, chunks of cheese, sunflower seeds, and roasted beets. Other possibilities are steaming, boiling, stir-frying, or sautéeing with butter or olive oil. Known as a longer keeper than lettuce, store in a plastic bag in the refrigerator for a week or more. Note - Cooks down in size considerably. Guide & Recipes

CARROTS (1 lb) - Store the roots dry and unwashed in a plastic bag in the refrigerator for up to 4 weeks. Guide & Recipes (from Red Door Family Farm - organic)

BEETS (2 lb) - Store in the fridge in a plastic bag for months.  Guide & Recipes 

BUCKWHEAT LETTUCE MICROGREENS (¼ lb) - Buckwheat Lettuce is a microgreen and is gluten-free, despite its name. With a very mild flavor similar to lettuce, we find these are best used in fresh salads or added to sandwiches. These delicate greens have a shorter shelf life than pea or sunflower shoots and should be used within a week - a “1st Priority” vegetable. Store in a plastic bag or container in the refrigerator. (Consider adding a paper towel to absorb wetness and increase longevity.) OR PEA SHOOTS (3 oz.) - Pea Shoots are microgreens, or baby pea seedlings, that smell & taste like peas. They are versatile and can be used like fresh salad greens (they pair well with parmesan cheese & lemon!), stir fried lightly, used in sandwiches, on pizza, or as a garnish.  Store in a plastic bag or wrapped in a slightly damp towel for about a up to two weeks.  Guide and Recipes (2 different PDF’s)

ADIRONDACK BLUE POTATOES (2 lb) - Blue flesh and skin with a slight purple tint. Great flavor, hold color when cooked, and contain lots of healthy anthocyanins. This variety is good for boiling, baking, and mashing, and can be used for brightly coloured salads. Store in a paper bag in your pantry or on the counter for a month. Guide & Recipes (from Mythic Farm - organic)

BLUE OYSTER MUSHROOMS (¼ lb) - Sub-species of the common Oyster Mushroom, this blue fading to gray hued variety with white gills grows sideways in clusters with caps that resemble oyster shells. Blue Oysters have a deep umami flavor and meaty texture to any main or side dish. Flavor tends more towards the savory side and is best enjoyed cooked. Caramelizing when roasting or pan-frying them will make them crispy on the outside with a soft and chewy center and enhance their rich flavor. Some say they have a subtle oyster/seafood flavor, with undertones of licorice or anise. (from Mooshrooms)

HALF VEG SHARE: (see Full VEG Shares above⬆ for info on each item)


CARROTS (1 lb) 


BEETS (1 lb) 


Other ITEMS available if you chose to "Design My Share"  

GARLIC PESTO JACK CHEESE (6 oz) Semi-soft cheese with the perfect balance of garlic and basil is great on your favorite cracker or topping a pizza. Pairs well with: a soft white wine.*NOT organic. (from Meister Cheese)

BRUSCHETTA JACK CHEESE (6 oz) - A semi-soft Monterey Jack with mild flavors of tomato, garlic, parsley, and basil. A real crowd pleaser at all gatherings. Pairs well with: a sweeter red or white wine. *NOT organic. (from Meister Cheese)

German Butterball Potatoes

Yellow Onions

Purple Top Turnips


Daikon Radish

Tetsu Squash

Pickled Beets

Fermented Sauerkraut



Week 4 of the rotation so MES is for Big Sky, Muscoda area, and SGFM.

FULL: 1 lb Ground Beef, 2 Dozen Eggs

HALF: 1 lb Ground Beef, 1 Dozen Eggs



WEEKLY = 1 Dozen

BIWEEKLY = 1 Dozen



Crispy Baked Smashed Blue Potatoes
Download PDF • 44KB

Blue Oyster Mushrooms - flavor pairs well with lots of Asian ingredients such as soy sauce, sesame, rice vinegar, and fish sauce. 

Ideas of ways to use:

  • Pan-fried with butter, herbs, and salt 

  • Roasted with your favorite herbs and spices 

  • Added to soups and stews 

  • Added to stir-fries

  • Cook them and add them to pasta dishes or grain dishes, such as farro or quinoa 

  • Add them to your sauces and gravies for an extra rich hit of umami flavor

  • Chop them up and add them to omelets, scrambled eggs, and frittatas 

  • Put them on skewers and grill them on the barbecue for an awesome side dish 

  • Add them to your roasts to cook in the juices for a perfect side

  • Flavor and dehydrate them to make crispy mushroom chips 

  • Poach them in butter, herbs, and cream for a delicious sauce or side 

  • Roast them with your potatoes 

  • Try pickling them with rice vinegar and peppercorns

  • Simplest way = roast in the oven with your favorite herbs and spices to create a crispy, flavorful side dish.

Pan-Fried Blue Oyster Mushrooms
Download PDF • 48KB

Air-Fryer Blue Oyster Mushrooms
Download PDF • 63KB

On the Farm

Lots of seeds are being planted in trays these weeks.

On this day my co-worker Smudge got sleepy and decided to take a nap. Rest assured I shouldered the job and finished the day's list on my own. lol

~ ~ ~ ~


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