I set up this blog so that we can communicate easily within the Emerson Community about the CSA and other matters. Joe Reynolds publishes a chatty newsletter containing updates about the farm and the growing season. I posted two letters we have received to date on the blog. One of the great features about this site is we can use it as a library: any posts will remain on the site so if we can consult it at anytime. Everyone can post on the site, just register with wordpress and post your thoughts here.
Deb
Simply Emerson 
Deb, Thanks for setting this up. I look forward to our first pickup! Ginger ”
Deb and Jane,
Thanks so much for picking up our first CSA orders from UUCA!
The vegetables look beautiful. I just found a recipe using the whole carrot – including the green, feathery tops. It is listed below.
Thanks again!
Karen
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All-Of-The-Carrot Salad with Moroccan Flavors
From the Ivy Manning collection
Introduction
This recipe is from Ivy Manning’s story on leafy greens, “Top of the heap.”
Ingredients
1 large bunch carrots with tops
1 tsp. cumin seeds
¼ tsp. smoked paprika
1 garlic clove
3 Tbsp. fresh lemon juice
½ tsp. sugar
2 Tbsp. olive oil
¼ cup cilantro, finely chopped
Steps
1. Cut carrot tops away from carrots and set aside. Peel carrots and leave them whole. Bring a large pot of water to a boil. Add 1 tablespoon salt and the whole carrots and boil until the carrots are just tender when pierced with a paring knife, about 10 minutes, depending on size and age of carrots. Drain in a large colander and allow to cool slightly.
2. Meanwhile, roast the cumin seeds in a small, dry sauté pan over medium heat until they are fragrant, about 1 minute. Transfer seeds to a mortar and pestle. Pound the cumin seeds, paprika, and garlic together into a paste. Add the lemon juice, sugar, and oil, and stir to combine.
3. Cut the carrots on the bias into ½-inch slices. Pick the feathery carrot leaves away from their stems and roughly chop; you will need one cup.
4. Toss the carrots, dressing, carrot tops, and cilantro together gently in a serving bowl. Season with salt and pepper and serve at room temperature.
Thanks for settting this up. I have already tried making pickeled beets…a love of my dad’s from childhood. They are currectly soaking in vinegar with hard boiled eggs…Joe and I will have a huge spinich salad-ceaser salad for dinner…I feel healthier already
Susan T.
Here’s a recipe I found on Cooking Light while looking for something to do with the Bok Choy. I thought it sounded interesting! I bet you could use the garlic scallions that we got for the green onions.
Crunchy Bok Choy Salad
Ingredients
Dressing:
2 tablespoons sugar
3 tablespoons cider vinegar
3 tablespoons low-sodium soy sauce
2 teaspoons peanut butter
1/2 teaspoon curry powder
1/4 teaspoon crushed red pepper
Salad:
1 (3-ounce) package ramen noodles
1/4 cup unsalted dry-roasted peanuts
3 cups thinly sliced bok choy
1 cup very thin red bell pepper strips
1/2 cup shredded carrot
1/4 cup diagonally cut green onions
Preparation
To prepare dressing, combine first 6 ingredients in a large bowl; stir well with a whisk.
To prepare the salad, crumble noodles; discard seasoning packet. Heat a nonstick skillet over medium-high heat. Add peanuts; saute for 4 minutes or until browned. Remove from heat. Combine crumbled noodles, peanuts, bok choy, and the remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
Yield
10 servings (serving size: 1/2 cup)
Nutritional Information
CALORIES 86(39% from fat); FAT 3.7g (sat 1.9g,mono 1g,poly 0.7g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 28mg; SODIUM 178mg; FIBER 1.4g; IRON 0.8mg; CARBOHYDRATE 11.7g
Cooking Light, AUGUST 2001