I’m going to attempt to log how we use our produce from the box that arrives Thursday afternoon via Charlie and Tzeitel Kersey at La Finca CSA. The descriptions of “what’s in the box” come from Tzeitel.
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~Salad mix – this a mixture of different lettuces that are grown in a wide bed, harvested by hand, cooled and soaked in water, spun, sorted and bagged. You still may find an occasional weed. The process of growing, harvesting and cleaning salad mix takes awhile, but we think it’s worth it!
~French Breakfast Radishes (bunch) – The first radishes of the season. Should be kept in a plastic bag in the fridge.
Jeff and I split the salad mix the first evening, slicing several of the radishes on the mix and tossing lightly with balsamic vinegar and raisins. This was our dinner. Mmmm.
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~2 heads of Black Seeded Simpson and/or Oakleaf Lettuce (bag) – Most of you will only receive Black Seeded Simpson. This is the earliest of the green leaf lettuces. Characterized by a light green color.
Both lettuces went into Ethan’s daily morning green smoothie. Each smoothie takes about half the head blended with 6-10 organic strawberries, half a banana, 3/4 cup water, and 1/2 teaspoon WFN Green Food Feast.
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~Saute Mix (bag)- This is a mixture of mustard and other greens. Saute with rice and beans, or try raw if you like a stronger flavor in your salads. Could mix 1/2 and 1/2 with the salad mix.
Thurs 6/25 lunch in Finland: “Saute mix” from La Finca Box #1 with two very ripe ataulfo mangos, 1/2 cup kombucha, 1.5 cups water, 1 T WFN Green Food Feast. Mmm…spicy!
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~Bok Choi – This is a great asian green to get the season started. I think it makes a good stir fry with mushrooms. Keep in a plastic bag in the fridge.
~Green Garlic (bunch)- this is the immature garlic bulb, the stem, and leaves. It is milder that the garlic cloves, so just saute very briefly. Can eat raw like you’d use an onion. Keep in plastic bag in fridge
Thurs 6/25 dinner in Finland: Used these to make the Bok Choi Shiitake Ginger Soba dish in the bok choi section of the MACSAC cookbook. So, yes, I did cook. We’re mostly raw these days, but I make this exception in the spring for the first bok coi of the season. It’s one of my favorites. And Ethan even enjoys it now, too! Note to self: stop trying to cook pasta in the solar cooker. 
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~Spinach (bunch) – The cool weather has been great for spinach. Spinach has been tough for us for the past couple of seasons, so it’s good to see such beautiful spinach.
Friday, 6/26 lunch in Finland: This will likely go into a green smoothie with about 4-6 apricots, a cup of blueberries and 2 cups water.
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~Arugula (bunch)- a bit bigger than usual. You will notice that it gets more peppery as it grows. Good lightly sauteed or just thrown in fresh into warm pasta.
This will likely go into Saturday’s lunch smoothie with some peach and kombucha.
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Since we’re up north, our Week #2 box will be delivered in Duluth, and we likely won’t receive it via the Ilse Transportation Relay until Saturday evening.
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