Spring CSA Week 2, 2019

Spring CSA – Week 2

This week’s share screams spring harvest salad! Mix these tender greens and early vegetables together and toss with our Chive Blossom vinaigrette for the best salad you’ve had all winter.

Pair this with grilled lamb burgers or sausages for a delightfully simple yet delicious feast.


In this week's share:  

·       Mustard Greens

·       Salad Mix

·       Spring Onion

·       Radishes or Turnips

·       Chives

·       Chive Blossom Vinaigrette

Extra: Kale flowers perfect for topping on your salad!

If you want to pickle your radishes:  Wash them well and slice however thick you want. Then pour a quick brine over them like this recipe from David Lebovitz, professional cook and baker.  You can eat them as soon as they cool down, although he recommends waiting until the next day, so they get crunchier and the flavor of the vinegar mellows a bit.

What’s Happening on the Farm?

Mother’s Day is May 12th

and Chef Dan Sabia of Wood Fire Food returns to The Hickories to prepare a special feast for the women we hold most dear. What better way to celebrate this special occasion than surrounded by the bounty of spring harvest, alongside loved ones while overlooking our pastoral hillside? Adult and child tickets are still available and can be purchased via our website.###>


The Hickories 136 Lounsbury Road, Ridgefield, CT 06877 (203)-894-1851