Ingredients:

Asparagus                                                                                                                                     Olive oil                                                                                                                                        lemon                                                                                                                                               lime                                                                                                                                                 garlic salt                                                                                                                                pepper

Method:

Spread asparagus on a cookie sheet.  Drizzle with olive oil, squirt with lemon and lime juice, and sprinkle with garlic salt and pepper. Move asparagus around in the pan to coat.  Grill on medium heat for 2-4 minutes or until crisp tender.

Star’s recipe

ingredients

• about 3/4 pound fresh asparagus spears
• 6 eggs
• 3/4 cup low-fat cottage cheese
• 2 teaspoons yellow mustard
• 1/8 teaspoon salt
• Dash pepper
• Nonstick spray coating
• 1 cup sliced fresh mushrooms
• 1 small tomato, cut into wedges, or 1/4 cup chopped tomato

directions

1. Cook fresh asparagus spears in a small amount of boiling water for 8 to 10 minutes or until crisp-tender; drain. Reserve 3 spears for garnish; cut remaining asparagus into 1-inch pieces. Or, cook frozen asparagus according to package directions; drain. Set aside.
2. Meanwhile, in a medium mixing bowl beat eggs until foamy. Beat in cottage cheese, mustard, salt, and pepper; set aside.
3. Spray a 10-inch ovenproof skillet with nonstick spray coating. Cook mushrooms over medium heat until just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus. (If using fresh asparagus, arrange the 3 reserved spears on top.)
4. Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around the edges.
5. Bake frittata, uncovered, in a 400 degree F oven about 10 minutes or until set. Garnish each serving with tomato. Makes 4 servings.

BHG.com

Ingredients

Ingredients

• For the Streusel

  • 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
  • 1 cup all-purpose flour, (spooned and leveled), plus more for pan
  • 1/2 cup packed light-brown sugar
  • 1/4 teaspoon salt

• For the Cake

  • 1/2 pound rhubarb, cut into 1/2-inch pieces
  • 1 tablespoon light-brown sugar
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract

The Moosewood recipe also includes a bunch of watercress greens and a total of 3/4 cup ricotta. Experiment with greens of your choice!

1 bunch Swiss chard, stalks removed (about 4 cups chopped)
2 green garlic, minced
2 Tablespoons olive oil
salt and pepper
1/4 teaspoon nutmeg
1/2 cup ricotta cheese
8 oz. fresh papperadelle pasta (fettucini or bowties would also be good)
1/2 cup toasted walnuts
grated fresh parmesan cheese

Bring water to a boil. While water is getting hot, wash and rinse the swiss chard. Chop in shreds. Saute the garlic in the olive oil for a minute. Add the damp greens and stir until just wilted but still bright green. Add salt, pepper and nutmeg. In a blender or food processor, puree with cooked greens with the ricotta until smooth. Add a few extra teaspoons of olive oil if needed to smooth out the sauce. Add more salt if needed to bring out the flavors of the greens.

Cook pasta according to directions. Drain and rinse when cooked. Toss pasta with the sauce. Use tongs to place a pile of pasta on a plate. Sprinkle with toasted walnuts and cheese.

whippedtheblog.com

Method

1 Rinse thoroughly the watercress, removing old leaves and thick stems. Set aside in a serving bowl.

2 Heat a small stick-free pan on medium heat and cook the bacon until done, several minutes on each side. Remove the bacon from the pan and put on a paper towel. Keep the bacon fat in the pan.

3 Add the cider vinegar and sugar to the bacon fat. Stir to dissolve. Sprinkle with salt and pepper, add a pinch of ground mustard and a pinch of paprika. Taste and adjust seasoning. This is a sweet-sour dressing, so if it is too acidic, add a bit more sugar, if too sweet, add a bit more vinegar.

4 Bring the dressing to a simmer. Pour over the watercress. Crumble the bacon over the top. Toss and serve.

simplerecipes.com

The nature of the CSA, what does it stand for?  Community Supported Agriculture and when you reverse it you have an Agricultural Supported Community.  This means a closer connection between you and your food and the farmers who work to produce it.  It means having a face to put behind your meal, and remembering food comes from soil and toil not the grocery store, via who knows where.  Being in a CSA means eating locally with the seasons and at the whims of Mother Nature.  We tickle her with our hoe  and she laughs with a harvest.

In the beginning expect the boxes to be easy to carry containing mostly scrumptious salad fixings of spring and early summer.  By August and September  the boxes will be full and varied.

The farm is 1 1/2 hours from Madison so we rely on you to make the pickups go smoothly.  Write your pickup days on your calendar.  Find the box with your last name (or the name of the Primary Household with whom you are sharing) marked on the box label.  If a check off sheet is provided at your pick-up site check of the appropriate name.  Leave last weeks box neatly folded for your site host, to be picked up by our driver.  IF YOU DO NOT FIND YOUR BOX DO NOT TAKE SOMEONE ELSE’S, contact your site host and the farm immediately.

You may bring your own bags and transfer your produce and leave the waxed box, carefully and neatly flattened.  Or you may take the box with you, carefully flatten and store to be returned at your next pick up.  We thank you in advance for taking care of these reusable boxes.

If you are unable to pick up your share you must make alternate arrangements ahead of time.  You can instruct someone to pick up your box for you, you can ask the farm by Monday not to make a box for you that week, or you can ask your site host to hold your box for a later pick up.  If you are a no call, no show your box will be donated to an appreciative family at the end of the pick up window!

Please make sure that anyone you send in your place to pick up your box knows these instructions.  Thank your site host for sharing their space.  We could not be doing this without them!

Remember to check our website a couple of times a week.   Rather than the traditional newsletter we will be posting on our blog news, recipes, pictures and veggie storing tips.  Please feel free to post comments.  We would love if you sent us your favorite recipes to share with other members! You can also find us on Facebook!

Two really good Cookbooks for CSA are From Asparagus to Zucchini produced by MACSAC can be found at their website www.macsac.org.  Also Tastes from Valley to Bluff, The Featherstone Farm Cookbook. www.featherstonefarm.com

We will have a farm party this summer!  An invitation will be posted on our website when we confirm the date.  If you are in the Kickapoo Valley area and would like to arrange a farm visit please give us a call. We have had a great Spring so far here on the farm.  We have a lot of plants and seeds in the ground and are expecting a phenomenal growing season!

If you have questions or concerns please don’t hesitate to contact me immediately!

Star 608-606-0373 or csa@keewaydinfarms.com

We work hard to bring you your CSA share.  Your job is to remember to pick up your box of veggies.  Please mark your pick up days on your calendar!

All Standard and Double Shares begin June 1^st and will run every Wednesday until the last pickup on October 12^th.

Every Other Week ,  June 1st:  for Oregon, Commonwealth, Bloom Bake Shop, and Whole Foods

June-  1^st, 15^th, 29^th

July- 13^th, 27^th

August- 10^th, 24^th

September- 7^th, 21^st

October- 5^th

Every Other Week,  June 8th: for John Deere, Waunakee, Lowell, LaFarge, Viroqua, and Richland Center

June- 8^th, 22^nd

July- 6^th, 20^th

August- 3^rd, 17^th, 31^st

September- 14^th, 28^th

October- 12^th