Summer 2013, Week 1
6/17/2013
CSA Newsletter
F a r m
T H I S
W E E K ’ S
S H A R E

Raspberries

Bok Choy

Collards

Radishes

Snap Peas

Fava Beans

Garlic Scapes

Scallions
C O M I N G
S O O N :

Carrots

Beets

Broccoli

Cauliflower

Cabbage

Kale

Kohlrabi

Salad Turnips

Salad Mix
Welcome CSA members, to
Osprey Farm’s first season in
operation and the first week of
our 2013 CSA! We are very
excited to have all of your support.
At each pick-up we will provide
you with a weekly newsletter
giving you farm news, recipes,
and introductions to new vegetables. We will also be posting
pictures and other news on
our website at
www.ospreyfarm.com.
A lot of new and exciting developments have been made this
past week on the farm. We
have just acquired three new
acres here in West Salem off
of Wallace & Riverbend Rd.
(less than a mile from our
H a p p e n i n g s
home). This land will allow us
to grow dry beans, dry corn,
popcorn, sorghum, quinoa
and more vegetables for the
CSA this summer. We will be
planting summer and fall cover
crops that will provide us with
more fertility for next season,
when the majority of our operation will be on this land.
will also be selling locally
raised eggs for $5 a dozen,
from our friend and CSA member, Emily Deumling starting
next week. These will be sold
separately from the CSA share.
We hope that you will all help
support Emily as she starts to
raise animals for both eggs
and meat.
With this new land we are also
starting to plan for a winter
CSA that will provide vegetables starting in January 2014
and will run until May when
our summer CSA season picks
back up. This will give our CSA
members the chance to receive vegetables almost year
round.
We hope that you enjoy this
week’s selection of vegetables
and fruit! All of the vegetables
on the farm are getting bigger
and starting to produce more
as the season picks up. Before
we know it tomatoes, peppers,
eggplant and squash will be
ready. Until then, we’ll be
enjoying some wonderful
spring vegetables.
In other news, next week we
V e g e t a b l e
Fava Beans
The fava beans in your share
have been in the ground since
September and bring a nice,
hearty treat to the spring season when much of what is available is leafy greens.
Favas can be cooked whole or
shelled. The shelled beans can
be eaten when they are fresh or
cooked. When shelling the
beans for fresh eating you
should remove the outside shell
and then peal off the waxy cov-
o f
t h e
ering that coats the inner
bean. When pealing off the
waxy coating it helps to
blanch first by pouring boiling water over them, after
which they will pop right out.
When cooking shelled beans
it is unnecessary to peal off
this waxy coating.
Roasted Fava Beans
1 lb Fava Beans
olive oil *
Salt
W e e k
Preheat oven to 450°F.
Snap off ends of whole fava
beans and peal the strings off
of the sides. Put beans in a
flat baking dish and drizzle
with oil. Bake favas, stirring
often until they turn crispy
(about 30 minutes). Season
with salt and serve hot.
* Fava beans go well with
roasted chicken. Substitute
the olive oil with chicken drippings when roasting your fava
beans.