C.S.A. Week 1: June 26th/27th

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It’s been an unusually wet spring/early summer here in Maine. We are learning as famers that unusual is more usual than not, and we’re trying are best to just roll with it. Since being in Cornish, Maine for almost five growing seasons now, it seems observation and experience are the best ways to learn how the land reacts to changing weather conditions. Since our first summer season, the garden has expanded by what seems like leaps and bounds, and yet each area of the field behaves a little bit different. Some areas are sandy and require more compost, some are rocky, some are higher, some more wet, but none too perfect. We are always impressed by plants’ abilities to survive and even thrive in what seem like the most adverse conditions. They really do their best to live. Welcome to the first week of the full season summer C.S.A. The head lettuce in this week’s share comes from our friend Joanne at Mountain Heartbeet Farm, she called to tell us she was overflowing with beautiful greens and gifted this week’s lettuce to us for all you C.S.A. members to enjoy. Thank you Joanne!

In the share:

  • Head Lettuce

  • Spinach

  • Bok Choi

  • Radishes

  • Sugar Snap Peas

  • Beet Greens

We’ve done this recipe before, but is so good…

Radish Olive Crostini

From a book called Ripe by Cheryl Rule.

Makes about 18 toasts if using a half baguette

1/2-inch thick slices of French baguette
softened butter
1/4 to 1/2 cup Kalamata olives
1-2 bunches radishes, scrubbed, trimmed, and thinly sliced.
1 bunch fresh basil or thyme
zest of 1 lemon
sea salt and freshly ground black pepper
olive oil for drizzling

1. set the broiler rack 4 inches from the heating element.

2. Lay the bread slices on an ungreased baking sheet. Broil until the edges are just golden. Flip over and broil the other side for 30 seconds to 1 minute longer. Cool to room temperature.

3. Spread each crostini with butter and top with olives and radishes. Sprinkle basil leaves or thyme leaves, lemon zest, sea salt and pepper. Finish with a drizzle of olive oil.