CSA Week 3

Hello again Neskowin family!
Its another beautiful week in summer and I hope you have an appetite!

In your share this week:

Carola New Potatoes
Salad mix

Full shares only
Green onion
Romaine Lettuce

Half shares only
Sugar Snap Peas
Baby cipollini onions

This is our first potato crop harvest, and I had a blast digging through the rich soil to find these treasures! For those who weren’t aware, potatoes have protein. And today I learned that when these potatoes are harvested early, their protein content is higher than later in the season. We were thoroughly surprised to reap such a sizable harvest on our first dig. This particular variety is called “Carola”, a golden-colored potato that is lower in starch content and higher in protein. It’s also high in vitamin C! This potato can be described as creamy and cools quickly. New potatoes should be stored in the fridge until needed.

We’re still waiting on the full size pea harvests, but sugar snap peas are present in half shares this week! I have been sampling the sweet peas, picking only the tastiest peas, that bring that sweet flavor of summer. The satisfying crunch of raw sweet peas are a great picnic snack, and once again, the whole pod is delicious raw or cooked. Sugar snap peas are high in vitamin C and iron.

I hope you like cucumbers! Another crunchy green fruit to snack on between meals. Cucumbers are botanically classified as a fruit, just like zucchini. In cucumbers you can expect a bit of protein and fiber, and vitamins K and potassium. These are also just starting to trickle in and there will be LOTS more where these first ones came from. Half shares got zucchini, which comes with vitamin C and B6. Hope some of you got to try the zucchini noodle recipe from last week. If not, try making zucchini noodles this week with a vegetable noodler!

Everyone got an extra large bunch of basil in their bag (and I hope you will try out the drink recipe that I included for it at the end). Nature has equipped basil with antioxidants, which helps the body eliminate harmful free radicals. Basil comes with magnesium, iron, and calcium, and it is a plant source for omega-3’s! Carolina suggests storing basil in a plastic bag at room temperature on the counter for the best shelf life.

Since we got potatoes in this week, it’s time to put them to use in the kitchen. I’m sure everyone has their own favorite potato salad recipe, but here’s a simple one that I always fall back on when I need a quick side-dish for the work week.


Simple Potato Salad

-Potatoes: Your choice or gold, red, or white potato
-Scallion greens (or cippolini greens)
-Salt and pepper
-Mayonnaise (or veganaise to make it vegan)

Step 1: Wash, and cut potatoes evenly into even chunks. Boil them until a fork slides through the whole piece, but with a little firm resistance. Drain and put aside to cool.

Step 2: Chop celery and scallions

Step 3: Once cool, mix the potatoes, greens, Mayo (or veganaise), and salt and pepper to taste.

This makes a great side dish or a light meal to fuel you throughout your busy day!


Homemade Cucumber Lemonade

You will need:
At least 1.5 medium cucumbers for blending
1/2 sliced cucumber for garnish
3/4 cup freshly squeezed lemon juice
3 cups water
1/3 cup of fresh basil leaves
(Add sugar to taste if desired)

Step one:
Peel and slice cucumbers in half and scoop out the seeds. Put in a blender or food processor, add water and basil leaves, putting aside some leaves for decoration. Separate the solids from the liquids with a mesh sieve, extracting as much of the juice as possible.

Step two:
Take the extracted liquids and mix with the lemon juice.

Step three:
For a refreshing drink, pour in a glass and add cucumber slices, basil leaves, and ice as desired.


I hope you benefit from this little message I wrote for you, as it is a pleasure for me to connect and share rich and nutritious information to complement your shares this week. The team at Corvus Landing hopes you enjoy this weeks harvest and future harvests to come!

May your life forever benefit from the fresh, organic fruits and vegetables that you partake in this week!

Fidé and the team at Corvus Landing

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