Before we get into what we have available, let’s go over a few of the nuts and bolts.  Each week of the CSA season I will be sending out this newsletter updating members on what is available in the CSA shares along with any other news of what is happening at the farm.  I’ll also include a couple of our favorite recipes.

On your CSA pick up day you will find us at:
8141 Valley View Rd
Northampton PA 18067

There is a small wooden farm sign next to our driveway which leads down a long, slight hill.  There is parking both along the curve of the driveway and also behind the pavilion where we will be stationed with the CSA shares.

Please bring your own bags or box to pack your CSA share into.  We will always be present to guide you through the pick up process.  After packing your share, stop by Pappy’s table to give him your name so he can check you off the list of who has picked up.  This is also where you are able to make additional purchases if interested.  We have partnered several farms to provide us with cheeses, yogurt, meats, mushrooms, eggs, maple syrup, and honey!  We accept cash, check, venmo, and paypal.  We also do let members run a tab they can settle up the following week.  Any balances left on CSA shares can be paid for here as well.  Checks make out to Terra Fauna Farm.

While here, you are also welcome to help yourself to the “pick your own” herb and flower garden located a short walk from the pavilion.  We do have a few pairs of community shared scissors for members to borrow, but you are certainly welcome to bring your own.  Everything is well labeled with wooden signs and for the first few weeks while things are still quite young we will put an orange rubber band around the signs of the herbs that are ready to be picked.   We ask that you only pick the amount of herbs you will use for the week.  Later in the season when the flowers are blooming everyone is welcome to pick a bouquet as well each week.

If for any reason you need to change your pick up day from Tuesday to Thursday or vice versa, just let us know.  We are happy to accommodate that.  If you cannot make it for the entire week, you are encouraged to gift your share to a friend, relative, neighbor etc,  and have them pick it up in your place.  We are not able to provide doubling up on a share later in the year.

And, if you have any questions please do not hesitate to ask!

Now… what’s in store for the first share of the year?!?

Asparagus – we have both purple and green stems.  The emergence of asparagus kicks off the harvest season every year!

Lettuce – dense heads of buttery, sweet leaves

Green Garlic – young garlic to use like you would a scallion

Yokatta Na ( bok choy ) – Asian greens popularly used in a stir fry.  This year the yokatta na is running a little ahead of schedule and is already forming a little flower bud at the center.  We found it delicious and very similar to a tender broccoli raab. We use the entire plant when we cook with it, leaves, stem, and cute little flowering top.

Swiss Chard – large, tender leaves that can be slightly bitter.  We most enjoy it sauteed.

Green Garlic – young garlic without the bulbs.  You can use the entire plant in dishes – – raw or cooked

Spinach – beautiful baby leaves packed with nutrition

Red Beets –  Bunched baby beets.  Roots are great roasted or pickled and leaves can be sautéed or cut fresh into a salad mix.

Rhubarb – pairs well with strawberries but I’ve also had it in savory dishes paired with pork, in chutneys, and as a simple syrup.

Speaking of strawberries… they look like they might be ready for week 2!

Herb & Flower Garden

The herb and flower garden is looking very nice with lots of young plants and lots of potential!  Some of the perennial herbs are ready to pick including Thyme, Oregano, Winter Savory, Chive Flowers, Sage, Mint, and Rosemary.  For this week and maybe next, there is an island of irises behind the pavilion where you are welcome to pick some if you wish to.

Herb of the Week: Chives

Chives are the most mild-tasting member of the onion family. Add some freshly chopped chives as a garnish to your dishes for an extra boost of flavor.  The purple blossoms are also edible and great in salads or infused in oil and vinegar.

Cutting instructions: You can trim each stalk individually towards the base. Both the stalk and the flowers are edible.

Spring Salad with Lemon Chive Vinaigrette

Lemon Chive Vinaigrette Ingredients:
Juice of one lemon
1/4 cup of extra-virgin olive oil
1/4 teaspoon of fine sea salt
1 heaping teaspoon of Dijon mustard
1 teaspoon of maple syrup
2 tablespoons of finely chopped chives

Spring Salad Ingredients:
1 cup of frozen shelled edamame
8 asparagus spears, woody ends trimmed off, cut into pieces
2 cups of arugula, washed and dried
2 cups of kale, washed, dried, and chopped
8 radishes, thinly sliced (or less if desired)
1/2 cup of walnut pieces, toasted

1. Combine all vinaigrette ingredients in a jar and shake well. Set aside.
2. In a small saucepan, bring 3 cups of water to a boil. Add in the edamame and asparagus pieces. Reduce heat to a simmer. Cook the edamame and asparagus for 3-5 minutes (or until asparagus is slightly tender). Drain and rinse well with cold water to stop the cooking process.
3. Toast walnuts in a dry frying pan on medium heat for about 3 minutes, or until walnuts become fragrant.
4. In a large salad bowl, toss together the arugula, baby kale, sliced radishes, edamame, asparagus and toasted walnuts. Drizzle half of the lemon chive vinaigrette overtop and toss well to coat. Additional dressing can be added as desired.

Recipe adapted from The Fig Tree

Recipes