CSA Week 3

by Lili Tova in

Hi friends, Welcome to Week 3. Although it may be raining today things in the garden are growing, and we know the sun will come out soon! We finally mowed our pasture this week. We don't own a tractor, so we borrowed a push mower from our neighbor and got our exercise walking the mower over our two acres of pasture. Mowing is an important part of maintaining the health of our small pasture. If grass is allowed to go to seed it goes dormant, leaving us with very little forage for our animals. By mowing we trick the grass into continuing to produce lush green growth.


At Flying Coyote we use rotational grazing, moving our animals throughout our pasture with mobile electric fencing. We give them access to fresh grass every 7-10 days which minimizes exposure to parasites and allows us to spread out their manure (aka fertility) evenly on the pasture.


Full Share

Turnip Greens 1 bunch

Scarlett Turnips 1/3 pound

Bok Choy 1 bunch

Radish 1 bunch

Arugula 1 bag

Lettuce 2

Kohlrabi 2

Kale 1 bunch

Half Share

Turnip Greens 1 bunch

Scarlett Turnips 1/3 pound

Bok Choy 1 bunch

Radish 1 bunch

Arugula 1 bag

Lettuce 1


Spicy Carrot and Radish Escabeche

These pickled carrots and radishes, which are often found in Mexican restaurants, are great as a side dish but I also love to put these carrots and radishes inside sandwiches for a little texture and flavor kick. You can make them as spicy as you want by adjusting the jalapeno amount.

  • 4 large carrots, peeled and sliced on an angle
  • 1 bunch radishes, washed and sliced into rounds
  • 1-2 large jalapenos, quartered
  • 1 cup champagne vinegar (or any vinegar you like, but NOT balsamic)
  • 1/2 cup water
  • 2 teaspoons salt
  • 1 teaspoon Mexican oregano
  • 4 whole bay leaves
  • 1 star anise pod

(optional: 2 cups of ice)

1. The Eat NOW Version: Bring the Water, Vinegar, Salt to a boil in a sauce pan when the salt dissolves bring the heat down to a simmer. Add the Oregano, Bay, and Star Anise. Simmer for one minute. Add Carrots, Radish, and Jalapenos.

Turn the heat off and cover for 5 minutes.

Add ice to the carrots etc. to cool mixture down. When carrots, radishes, and jalapenos are cold drain the liquid out. Discard the bay leaves and star anise.

Serve cold and enjoy. 2. The Save for Later Version:

Toss together the carrots, radishes and jalapenos and fit into a large glass container (with a lid)

In a large sauce pan, combine the vinegar, water, salt, oregano, bay, and star anise. Bring to a simmer for two minutes.

Carefully pour the vinegar mixture over the carrot mixture until it covers all the vegetables, and allow to cool on the counter top. (Leftover liquid should be discarded) When cool, cap and refrigerate for at least 5 hours.

Serve cold and Enjoy! Can be kept for up to three months.

From Painted Peach

Turnip Greens with Garlic


  • 2 Bunches of Greens (or 1 bunch for each person)
  • 4 Cloves of Garlic
  • 1 Onion
  • 1 Dried Red Pepper
  • Ghee, Coconut Oil or Rendered Animal Fat


  1. Start by chopping the garlic and the onion. Some people prefer them minced, but I love big, sweet chunks of garlic.
  2. Roll the greens tightly and cut them in thin strips as shown above.
  3. Heat your desired fat in a pan, and fry your onion and garlic until they’re tender.
  4. Add the greens and cook until they’re bright. Add a touch of dried red pepper.
  5. Serve warm. Cheap, wholesome and tasty.

From Nourished Kitchen