From the Land 5/2

food for thought
full share: sweet potatoes, kale, radishes, chives, arugula, salad mix, salad turnips, and eggs
partial: sweet potatoes, kale, radishes, chives, eggs


When does your CSA end? For many of you (“Prescott College” shareholders), today is your last day of CSA. For everyone else, next week is the last. Please check if you’re not sure. We recommend you fill out and return this contract – with your deposit – to hold your spot for next year ( Prescott College students/staff/faculty can begin with block, and everyone else the first week of November.

Summer share options: We are offering dairy shares throughout the summer. The contract is attached, and shares begin May 16 and go through either August 22 (for PC folks signing up again for fall block) or through October 24 (for everyone else signing back up when the farmers market is over). We’re also planning to stock the store with veggies over the summer, so please check in. Please follow this link and let us know your level of interest so we know how best to serve you: We’ll also stay in touch throughout the summer and keep you updated on farmers market events, CSA Store specials, and local food tidbits; if you haven’t already be sure to “like” us on Facebook (, follow our blog at, or receive email updates at

Summer CSA options: YCGROWN HAS A NEW CSA! YCGrown, the Yavapai County Farmers and Ranchers Cooperative, now has CSA shares available. There are two sizes of veggie/fruit shares, plus optional egg and beef shares. There also will be specialty items and case quantities available in the web store. The Co-op offers payment options and three pick-up locations.
Please visit the website for more information and to get your share: Enjoy the harvest!


last day of “Prescott College” CSA share
May 2

Burnin’ Daylight annual tomato plant sale
May 4, 5, and 6, 8am-6pm
over 40 varieties of tomatoes, plus cucumbers, eggplant, pepper, summer squash, and basil starts!
located on the northwest side of Chino Valley. Take highway 89 N through Chino, turn left on Rd 3 N (light at McDonalds), right onto Rd. 1 W, left onto Rd 4 1/2 N, right onto Lucas Lane (look for the “Tomato Plant Sale” signs along the way!)

last day of community CSA share
May 9

Prescott Farmers Market
opens May 12!
Yavapai College front parking lot – 1100 E. Sheldon St.

Prescott Valley Farmers Market
opens June 1
Tim’s Toyota parking lot – corner of Glassford Hill and Florentine

Chino Valley Farmers Market
opens June 7
BonnFire Grill Restaurant – 1667 S. Highway 89

veg of the week

arugula: Eruca sativa

Also known as “rocket”, arugula is native to the Mediterranean. Though it has been grown since Roman times and well recognized as an aphrodisiac, before the 1990s it was most commonly harvested wild and was cultivated on a large scale or researched scientifically. It grows well in dry climates, and its leaves, flowers, young seed pods and mature seeds are all edible (though we will only receive the leaves).

uses: Its characteristic peppery leaves are often eaten raw as salad, usually mixed with other greens. It is commonly paired with pasta and meat, on pizza or in soups. The seed is used to flavor oils, especially in Italy where the plant is most common.

nutrition: Arugula is low in calories and rich in vitamins A (for healthy skin and lungs) and C (immune system, antioxidants), and B complex (cellular and metabolic function), potassium, and a host of phytochemicals (help prevent and fight cancer), .

to store: Rinse the leaves in cool water and dry on paper towel. Wrap leaves tightly in plastic or a zip lock bag. Best if used within two days, though it will easily last a week.


warm sweet potato arugula salad
adapted from vibrance nutrition
serves 4

  • 1 large sweet potato, cubed into small pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • fresh black pepper
  • sea salt
  • 1 bunch arugula, washed and torn
  • 1 cup walnuts


  • 1/4 cup apple cider
  • 1/8 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tsp. dry mustard powder
  • Salt and pepper

Heat the oven to 500 degrees F. Toss the cubed sweet potato with the oil, spices, salt and pepper. Spread in a single layer on a large cookie sheet and roast for about 15 minutes, or until browned at the edges.

Meanwhile, heat a dry cast-iron skillet on medium high heat. Toast walnuts, stirring frequently, until aromatic and lightly browned (about 5 minutes). Whisk or blend dressing ingredients together.

Toss hot sweet potatoes with the arugula and walnuts. Drizzle the dressing over the salad to taste. Salad will wilt slightly.

red radish and arugula soup
adapted from la tartine gourmande
serves 4

  • 1 bunch radishes
  • 1 bunch arugula
  • 3 celery branches
  • 1 large potato
  • 1 shallot
  • 1 tbsp butter
  • parsley
  • salt and pepper
  • celery salt
  • goat cheese
  • a dash of heavy cream or crème fraîche
  • whole wheat bread
  • salt

Wash the arugula and peel the potato. Chop the shallot and celery branches thinly.

Heat the butter in a large pot and when hot, add the shallot. Cook for 1 minute without browning and add the celery. Cook for 2 to 3 minutes, then add the arugula and let it reduce, until it gives water.

Add the potato cut in big pieces. Add 2 C water and salt and pepper to pepper. Cook for about 15 to 20 minutes, until all vegetables are soft.

Blend in small batches. Add chopped fresh parsley.

Pour in individual cups, add celery salt and a dash of cream.

Serve with toasted baguette with goat cheese and slices of radish on top.

souffled twice-baked potatoes with kale
adapted from organic valley co-op
serves 6

  • 6 large potatoes (about 3 pounds)
  • 3 tablespoons butter, softened
  • 12 cup milk, heated
  • 2 eggs
  • 1 cup cooked and finely chopped kale
  • 2 tablespoons minced fresh chives
  • salt & pepper to taste

Heat oven to 375°F. Scrub potatoes; prick each one with a sharp fork in 2 to 3 places. Bake until fully tender when pierced with a fork, about 1 1/4 hours.

Cut a 1/2-inch slice lengthwise from each potato. Scoop out flesh from top slices and from inside the potatoes, to make shells with 1/4-inch thick “walls.”  Pass the still-hot potato flesh through a potato ricer. (You can also mash the potatoes with electric beaters, but don’t overdo it, or they will become gluey). Use a rubber spatula to fold butter and hot milk into potatoes.

Separate the eggs, placing yolks in a small bowl and whites in a clean, medium bowl. Beat egg yolks; then fold yolks, kale, chives, salt and pepper into potatoes. Use clean electric beaters or a large whisk to whip egg whites until firm, but not stiff. Fold a quarter of them into potato mixture, then gently fold in the rest.

Heap mixture into potato shells. Place on ungreased baking pan; bake until potato mixture is brown-tipped and heated through, about 25 minutes.


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