CSA Share Notes May 21, 2026
Welcome to another solid Spring CSA harvest. Boy, did the weather cause some extra challenges! We spent Tuesday rushing out into the field during dry spells to get a little harvest done, then running for cover from thunderstorms about 4 times. But we got it done!
This week’s top salad picks:
Bacon and Blue Cheese Chef Salad: with hard boiled egg, red onion, crunchy roots, good vinegarette
Smoked salmon Caesar: Romaine, sourdough croutons, parm, toasted pecan, and real anchovy caesar dressing
Asian Peanut salad with Chicken: Mustard mix, lettuce, cilantro, radish, white onion, grilled chicken, and a fantastic gingery peanut salad dressing
If you have not checked it out, lean into our CSA Guidebook! It can really help you succeed, especially if you’re adjusting to seasonal eating.
Heads up to seasonal changes: more roots are on the way, and salad greens will end soon.
Here’s this week’s vegetable line-up:
Mustard Mix — a spicy, colorful blend of brassicas and mustards. Great in an asian salad, or as a beautiful garnish, or tasty sauteed, too.
Broccoli — loads! We should have this at least one more week, even longer if it doesn’t get too hot.
Head Lettuce — Everyone got a Romaine (or 2 for large) and a Red Cherokee, then Larges and Regulars also got a Muir lettuce, which is our favorite for burgers (this Memorial Weekend!)
Bunched Greens — Large shares received Lacinato kale, Regular got Curly kale or Red Russian kale, and Minis got Collard greens.
Radish — Large and Mini shares got French Breakfast, Regular got Red Rover. We’ve got a delicious loaf of sourdough rye from the market this weekend, and we’ve been topping it with butter and sliced radishes. So delish.
Cabbage — For large and Regular shares. Slaw time!
Fennel — lovely, fragrant fennel. We love this crop! The bulb is excellent shaved into a salad or a cole slaw, or sliced thin and roasted. If only we had carrots or beets right now, Fennel is PERFECT with those crops. It also pairs great with oranges, so make a fancy orange and fennel dressing! Many people will grill fish with fennel fronds for amazing flavor. Check our VRDNT farm’s fennel tips.
Onions — Red and yellow onions going out this week. We use red onions in salads and sweet yellow for sandwiches/burgers/cooking. Our yellow onions are the exact same variety as the “noonday” onion, famous regionally for their flavor and sweetness. Because ours are not grown in the town of noonday, they cannot legally be called a “noonday onion”. But I’ll betcha ours could go toe-to-toe with a noonday!
Items from other neighboring farms:
Veggie Storage tips:
Everything wants to be washed well before cooking, but keep the dirt on till then, to prevent faster spoilage.
All leafy greens, roots, broccoli, fennel, and cabbage want to be in your fridge. Seal them up in a bag or container to retain moisture for longest storage life.
Onions prefer to stay out on the counter, as they finish curing. They are ready to use now, or you can store them.
If you haven’t discovered the Peak Fresh bags, yet, they’re a great reusable bag that helps retain the nutrients in the veggies. And we’re not an affiliate or anything, they’re just really good!
We’d love to hear stories and recipes of your culinary adventures this week. Tag us on Instagram or Facebook, showing us how you’ve used your CSA share.
– Your farmers, Jess & Justin
Regular Share
Regular Share top left to right:
Curly kale, Romaine, Cherokee, and Muir lettuce. (2nd row) mustard, cabbage, radish, broccoli over onions, and fennel across the bottom
Large Share
Large Share top left to right:
Lacinato kale, Cherokee, 2 romaine, and Muir lettuce, mustard. (2nd row) cabbage, onions, radish, broccoli, and fennel across the bottom
Flower Share
Bouquet share:
Lots of zinnias and cosmos, a bit of feverfew, strawflower, baptisia, statice, queen anne’s lace, and loads of diverse filler flowers. The very first rudbeckia, trailing amaranth, and lisianthus were ready this week too, and a few straggling foxglove, so a few of you got those, as well.
Mini Share
Mini Share top left to right:
Collards, Romaine, Cherokee lettuce, and mustard. (2nd row) radish, red onion, broccoli, and fennel across the bottom