Any share changes must be submitted to lucsa@theurbancanopy.org by Monday at noon!!!
In your box this week:
- STRAWBERRIES - TURNIPS -
- COLLARD GREENS - HERBS -
- ASPARAGUS -
- LETTUCE -
- WHIRLWIND COLD BREW - MUSHROOMS - BREAD - EGGS -
WEEKLY ADD-ONS FOR YOUR BOX
Locally-sourced food and home goods to round out your CSA box! Save trips to the grocery store and get what you need delivered inside your LUCSA share.
For returning LUCSA members, we’re doing Add-Ons a little differently these days… you will access the Shop through your very own member portal! Link below…
Add-On Order form must be submitted by noon on Monday!
Mustard Greens
NOTES FROM THE FARM:
Early June is a period of transition on the farm. We are harvesting the last of the radishes, turnips, and mustard greens, and replacing them with peppers and eggplant. Simultaneously, the weeds that fight for space in our beds underwent a transition. In the spring, we remove lots of lambs quarters and velvet leaf, and now purslane and pigweed (amaranth). While all these plants are edible (and tasty), they can pose problems when they attract pests or shade out crops, we spend lots of time removing weeds from garden beds and adding burlap to pathways to suppress weeds.
BACON JAM: SMALL BATCH JAR
JUST IN TIME FOR FATHER’S DAY
Hard to buy for Dad? Bet he might like.a cool jar of Bacon Jam. Or need something to bring to your next cook-out? So good on burgers but also perfect mixed into some wilted greens or a batch of potato salad. Or maybe smothered on biscuits.
Made with Beeler’s bacon, cooked down with caramelized red onions, brown sugar and balsamic vinegar. Sweet and savory and bacon and spreadable.
Available as standard bacon jam or spicy with the extra kick of sriracha and chilis.
Extra Inspiration:
- Ouita Michel’s Kil’t Greens w/ Bacon Jam
- Cheese Biscuits w/ Bacon Jam
ADD-ON ITEM SPOTLIGHT:
FOCACCIA: ROASTED TOMATOES & CARAMELIZED ONIONS W/ CHEESE
Another new flavor combination for the focaccias from the processing kitchen!
Natural sourdough, hand-rolled and beautiful.
Fully cooked and amazing. Just toss it is the oven still frozen and will be crispy and ready in like 20-25 minutes.
NEWSLETTER ARCHIVE
If you missed a week and want to see what was in a previous share, we archive a PDF of all our previous newsletters here.
You can also use it to look at previous seasons if you are interested to see what crops are coming!
COMPOST CLUB MEMBER REWARDS
To celebrate the newly warm weather, LUCSA is giving our Compost Club members a special treat for the next two weeks. Beginning next week, all of our LUCSA members who are also members of Compost Club will receive tortilla chips from El Molcajete Sauces and a jar of Roasted Tomato Salsa from our own Urban Canopy (UC) Processing Kitchen.
Bring your chips and salsa to a picnic to share, enjoy them lakeside, or simply crack them open in your home cooled by the AC. If you are a Compost Club member, look out for El Molcajete tortilla chips and UC salsa in your next LUCSA share!
Share Contents
Refer back to this page for updated share contents and photos to help you identify produce!
Please keep in mind that share contents may vary due to market availability so contents may vary slightly from this list. Farming is never 100% predictable. We appreciate your flexibility!!!
Pro-tip: When your share arrives, immediately unpack your produce and move into proper storage containers!
ALWAYS wash produce before eating!
Remember to return your wax box, egg cartons, and pint containers during your next delivery…we re-use all of these items!
Beverage:
Cold Brew- Whirlwind Coffee (Oak Park, IL)
Storage Tip - Store in the refrigerator.
Backup Beverage: Wisco Pop (Madison, WI) Storage Tip - Store in the refrigerator.
Bread:
Wednesday: Round Whole Wheat Boule FranHer Bakery (Pilsen, Chicago, IL) Ingredients: flour, water, cracked wheat, molasses, oil, salt,
shortening, natural yeast, sugar, corn flour (It is produced on a line that works with sesame seeds)
Thursday: Challah (contains egg) Zeitlin’s Delicatessen (Chicago, IL) Ingredients: Egg yolks, AP Flour, water, salt, sugar, instant yeast, sourdough, local honey
Friday: Ciabatta Publican Quality Bread (Fulton Market, Chicago, IL) Ingredients: bread flour, sourdough starter (bread flour, water), whole wheat flour, salt, olive oil. Storage Tip - Keep your bread cut side down in a bag on your counter for two to three days. At that point you will want to slice or rip/cut your bread into pieces and freeze for future toast, croutons, or panzanella! If it’s particularly hot, you may want to move it to the refrigerator after a day or two (the only time we will tell you to refrigerate bread).
Mushrooms:
Wednesday: Portabella River Valley Ranch (Burlington, WI)
Thursday: White Button River Valley Ranch (Burlington, WI)
Friday: White Button River Valley Ranch (Burlington, WI) Storage Tip - Open the paper bag to reduce moisture, and keep mushrooms out of plastic. Smoke, dehydrate, or par-cook and freeze for longer storage.
Eggs - Finn's Ranch (Buchanan, MI)
Storage Tip - You can freeze your eggs to make them last longer. Crack and scramble in a container, or crack whole into oiled muffin tins, and keep frozen for up to 6 months.
Strawberries - Mick Klug Farm (St. Joseph, MI)
Storage Tip - Don't wash or remove stems until you are ready to eat your berries. Pick through your berries and remove any bad ones. Store in the fridge on a paper towel to absorb excess moisture. Berries should keep in the fridge for 3-4 days. If you are going to freeze berries, trim off stems and freeze on a sheet tray then transfer to a plastic bag once fully frozen.
Asparagus - Mick Klug Farm (St. Joseph, MI)
Storage Tip - Trim any woody ends from the stems, stand upright in an inch of water in a jar or glass, cover tips with a plastic bag and store in the refrigerator. Change the water if it starts to discolor
Lettuce - The Urban Canopy (Auburn Gresham, Chicago, IL)
Storage Tip - The lettuce will come in a green compostable bag, remove your greens from the bag and store them in a plastic container or bag with a paper towel covering them for up to a week in the fridge.
Herbs (Cilantro, Parsley, Dill) - The Urban Canopy (Auburn Gresham, Chicago, IL)
Storage Tip - Wash the herbs in cold water, remove excess moisture with a salad spinner, and wrap the bundle of herbs in several damp paper towels. Place the wrapped stems and leaves in a plastic bag or airtight container. Store in the crisper drawer for up to two weeks. You can also dry the herbs by letting it hang upside down at room temperature for several weeks. You'll know the herb sprigs are sufficiently dry when they crumble to the touch. Place the dried stems over a large bowl and use your hands to crumble the leaves from the stem. Store dried herb leaves in an airtight container or glass jar. With proper storage, the shelf-life of dried herb leaves is about twelve months.
Hakurei Turnips - Nichols Farm and Orchard (Marengo, IL)
Storage Tip - Remove any greens and clean off any soil. Best stored in the refrigerator crisper or lowest shelf.
Collard Greens - Nichols Farm and Orchard (Marengo, IL)
Storage Tip - Make sure greens are good and dry. You can wrap the greens in a paper or cloth towel to cut down on extra moisture. Then store in a plastic bag in the fridge for up to a week.
Substitutions
Items for those already opting out of beverage, bread, mushrooms, or eggs OR having a conflicting allergy; subject to change, even if specified. Please refer back to this newsletter throughout the week for updates!!!
Radishes, bok choy, russet potatoes, yellow onions, Hakurei turnips & Mustard greens
Yellow Onions - Second Spring Farm (Cedar, MI)
Storage Tip - Keep cool, dry and out of direct light, on your counter, in a cupboard or in a perforated paper bag, for up to 6 months.
Cucumbers - Nichols Farm and Orchard (Marengo, IL)
Storage Tip - Cucumbers store best around 50 degrees. Much colder and they will lose some of their sweetness and are more likely to bruise. You can store them in a cool spot in the pantry or the warmest spot of the fridge. Kept in the fridge they should be used within 3-4 days. Cucumbers are also very sensitive to mold, so make sure they are really dry.
Radishes - The Urban Canopy (Auburn Gresham, Chicago, IL)
Storage Tip - Remove greens, keep in a sealed plastic bag in the crisper for up to a week. Keep root or stem dry in a plastic bag in the crisper for up to three weeks.
Mizuna - The Urban Canopy (Auburn Gresham, Chicago, IL)
Storage Tip - Make sure greens are good and dry. You can wrap the greens in a paper or cloth towel to cut down on extra moisture. Then store in a plastic bag in the fridge for up to a week.
Sugar Snap Peas - Nichols Farm and Orchard (Marengo, IL)
Storage Tip - To store snap peas for the best flavor and texture, keep them unwashed in a resealable plastic bag in the crisper drawer of your refrigerator for up to a week. If you want to store them longer than a week, you can freeze them after blanching.
For more recipe ideas, follow us on Instagram! Our recipe reels provide additional information on how to use produce and processing items each week!
