Opening a restaurant (Rucola) and CSA (This Batch) simultaneously must be tense. Let us break it down.

Past: Cousins Julian Brizzi (Prime Meats) and Henry Moynahan Rich and tech entrepreneur Chris Muscarella wanted to open an unpretentious Northern Italian joint offering rustic, veggie-centric fare and provide wholesale-priced access to their farm-grown produce.

Simple Present: At tomorrow’s preview for DailyCandy readers, nosh on salumi and cheese, salads (squid, fennel, roasted peppers, and dandelion; arugula and black radish), and small bites (stuffed onion foccacia with lemon vinaigrette). Wash it down with a basil-infused gin cocktail.

Future Progressive: Leading into May, homemade bread, pastries, and Stumptown will start the day; chef Joe Pasqualetto’s (Gilt, Daniel) ingredient-driven dishes (whole-roasted dorade, spiced pickled ramp and bone marrow crostini) will finish it.

Conditional: Sign up now for This Batch to receive emails listing upcoming hyperseasonal greens (spring onions, fiddlehead ferns) along with chef’s tips and facts.

Sounds like a future perfect.

Rucola, 190 Dean Street, at Bond Street (718-576-3209 or rucolabrooklyn.com). Preview, tomorrow, 7-10 p.m.; full dinner service starts Thursday. Farm share online at thisbatch.com.

Photo: Darcy Strobel