Greensgrow Winter CSA Welcome to Week 10

Category: Farm Share Newsletter fiddle heads

One of our favorite thing about the Winter CSA is the early excitement for the late fall crops, the challenges of finding the best produce during the winter dearth, and the sheer joy when Spring finally hits and we get to bring you the season’s first asparagus, ramps + more.

David’s Wild and Wonderful provided us a mixture of ramps OR fiddle head ferns for this final share. David is a forager and he provides us special items for the last week of the CSA share plus an assortment of other goodies for our farmstand. Typically, he doesn’t have the quantity we need to for the share, but we wanted to provide to offer you at least a choice of these specialty foraged items.

If you pickup at our Greensgrow Farms location, we played a prank on you with changing up the CSA pickup location. It is, however, our new location for both this final pickup and the summer CSA. Our farmstand also moved to a new location to both increase our offerings + maximize the space!

We will have some guests this weekend at the farmstand. Jig-Bee Flowers will have a table to talk about their flower CSA share that we will be offering this year as well as will have some fresh tulips. Our neighbors, Commonwealth Cider will be here with their ciders to give you a taste of some of the brilliant concoctions. Fringearts will also have a table to discuss some of their upcoming events and talk more about the organization. Grab your CSA and learn more + taste more of Kensington and Philadelphia!

Last but not least, let us know what you think about the CSA by taking this end of year survey. It helps us improve and we really appreciate your feedback!

Thank you again for supporting Greensgrow’s Winter CSA program. It’s been a pleasure bringing you fruits, veggies, meats + more! Hope to see you at the 2017 Summer CSA!

See you Saturday!

Your Share

Listed from the most to least perishable.
1 bunch Mizuna, Daniel Stoltzfus, Coatesville, PA
1/3 lb of Ramps OR Fiddleheads, David’s Wild and Wonderful, New Jersey
1 container of Peashoots, Gehman Family Farm, Telford, PA
1 lb Asparagus, Fifer Orchards, Camden-Wyoming, DE
1 lb Red & Gold Beets, Zone 7
1 lb Red Onions, Zone 7
2 bottles of Cider, Commonwealth Cider, Philadelphia, PA

1 lb Ground Turkey,
Griggstown Farm, Princeton, NJ

1 bunch of Chard, Greensgrow Grown,
Philadelphia, PA
1 head Chinese Cabbage, Daniel Stoltzfus, Coatesville, PA
1 lb Celeriac, Zone 7

1 Dozen Cage Free Eggs, 
Sandy Ridge Farm, Elizabethtown, PA
2-6oz Yogurt, Pequea Valley Farms, Ronks, PA
Amish Roll Butter, Minerva Dairy, Ohio
Organic Kosher Tofu, Fresh Tofu, Allentown, PA
Seitan, Michael’s Savory Seitan, Florence, NJ
1 Quart of Milk, Trickling Springs Creamery, Chambersburg, PA

Add on Shares

SOUP & BREAD SHARE: Good Spoon Foods & Philly Bread
Curried Carrot Ginger Soup (vegan, gluten-free)
a light puree of local carrots with fresh ginger and hints of coconut and curry
Veggie White Bean & Kale Soup (vegetarian)
local onions are roasted to sweet perfection, then blended with a bit of gruyere for an elegant twist on classic French Onion soup.

Crispy Baked Fiddleheads with Spicy Lemon-Sumac Yogurt Dipping Sauce

Adapted from the


INGREDIENTS (Bread Crumbs):

1 ½ cups whole wheat breadcrumbs
½ tbsp lemon zest
¼ tsp paprika
pinch salt & fresh ground pepper

2 cups fiddleheads, rinsed 3x and trimmed
2 eggs, lightly beaten

INGREDIENTS (Lemon-Sumac Yogurt Dipping Sauce)::
1 cup plain Greek yogurt
½ clove garlic, minced
juice from ½ lemon
zest from ½ lemon
1 tsp sumac
½ tsp cayenne pepper (less if too spicy)

Preheat the oven to 400.  While the oven is heating, beat the eggs in one bowl and prepare a plate with the breadcrumb. Place the cleaned and dried fiddleheads into the egg mixture and then coat them in breadcrumbs. Place on a rack set above a cookie sheet (this ensures even cooking). Repeat until all fiddleheads are on the rack. Place in the oven and cook for 10-12 minutes or until golden brown and crisp. Let cool.

While the fiddleheads cook, whisk all the dipping sauce ingredients together. Taste and add more salt, lemon or cayenne if needed.

Serve the warm on a platter with the dip.

Turkey Bahn Mi Burgers



1 cup julienned carrots
1 cup julienned daikon
1/2 tsp salt
2 tsp sugar
1 lb ground turkey (Griggstown Turkey!)
2 tablespoons minced lemongrass, about 1 stalk
2 cloves garlic, minced
1/2 tablespoon fish sauce
1/2 teaspoon ground pepper
6 slider buns, lightly toasted
1 cup cilantro
1 jalapeños, sliced
kewpie mayo, to taste

Make the pickles by putting the carrots and daikon into a bowl and sprinkle on the salt and sugar. After 15 minutes, rinse off the pickles, drain well and place in the fridge until ready to assemble.

In a bowl, thoroughly mix the turkey, lemongrass, garlic, fish sauce and pepper. Divide evenly into 6 patties and gently shape.

Heat your barbecue (it’s that time!) to medium high heat. Brush the grill with oil and grill for 5-6 minutes, flip and grill for another 4-5 minutes, or until cooked through (165°F).

Build your burger: smear a bit of mayo on the top and bottom bun. Top with a turkey patty, slices of jalapeno, the carrot and daikon pickles, cilantro, and the top bun. Enjoy!

Cold Soba Noodles with Pea Shoots and Jammy Eggs

Adapted from


INGREDIENTS (serves 4):
½ cup shelled fresh peas (from about 8 ounces pods), pods reserved
Kosher salt
1 serrano chile, thinly sliced
¼ cup kimchi juice (from a jar of kimchi)
3 tablespoons white or regular soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon sugar
½ teaspoon grated peeled ginger
½ teaspoon toasted sesame oil
½ teaspoon chili oil, plus more for serving
6 ounces dried soba noodles
2 cups pea shoots (tendrils)
1 cup sliced quartered radishes
1 cup tatsoi or watercress greens
4 Jammy Soft-Boiled Eggs, quartered
Sliced scallions (for serving)

Cook peas in a pot of boiling salted water until tender, about 2 minutes. Drain and transfer to a bowl of ice water. Let cool, then drain. Set aside.

Bring pea pods (you should have about 4 oz.) and 1½ cups water to a boil in a small saucepan over medium heat. Reduce heat and simmer until vegetables are soft, 20–30 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids. Cover and chill stock until cold, about 30 minutes (you can also use veggie stock instead). Whisk chile, kimchi juice, soy sauce, vinegar, sugar, ginger, sesame oil, and ½ tsp. chili oil into vegetable stock.

Cook soba noodles in a pot of boiling salted water until tender; transfer to a bowl of ice water (this will stop the cooking). Swish noodles around; drain. Add noodles to bowl with dressing, along with pea shoots, radishes, tatsoi, and reserved peas and give it all a good toss to make sure noodles and vegetables are evenly coated. Divide among bowls; top with eggs and scallions and drizzle with a little chili oil.


Fudgy Vegan Beet Cupcakes

Adapted from

2 medium beets
1 cup unsweetened vanilla almond milk
1 tsp white or apple cider vinegar
3/4 cup raw turbinado OR granulated sugar
1/4 cup canola or melted coconut oil
2 tsp pure vanilla extract
1 cup + 1 heaping Tbsp whole wheat pastry flour or unbleached all-purpose flour
scant 1/2 cup unsweetened cocoa powder
 + more for topping
1 tsp baking soda
1/2 tsp baking powder
pinch salt

Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean. Wrap beets in foil, drizzle on a bit of neutral oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge to cool to room temperature. Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.

Line a muffin pan with paper liners. Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy. Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.

Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.

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