What’s in the box this week?
Standard Shares include include
- Young Savoy and Green Cabbages – Learn an easy side slaw in this week’s recipe!
- Bloomsdale Spinach – Throw a handful of spinach into your morning smoothie for an extra helping of fiber and phytonutrients. Plants produce phytonutrients to protect themselves from bacteria and viruses, but these highly nutritious active compounds promote good health in the human body as well.
- Baby Arugula – A delicious substitute for the classic basil, arugula pesto is a good way to use up a surplus of arugula. Our favorite round leaf variety.
- Purple Top Turnips – These heirloom turnips pair beautifully with roasting meats, give it a try!
- Green Garlic – Green garlic is pulled from the ground before the clove and bulb skins dry out, so you might see green garlic at various stages of growth: with a barely discernible bulb (like a green onion), with a small bulb, but no clove separation (like a spring onion), or with a large bulb and cloves.
- Spring Onion – Did you know you can pickle spring onions? Bring the onions to a simmer with vinegar, coriander seed, white peppercorns, allspice and a sprig of thyme and simmer until the onions are soft. Pour into a clean jar, seal and leave to cool before refrigerating. They will keep for several days in the fridge.
- Navel Oranges – I know you’ve been eating the oranges, but have you been using the zest? No microplane? Use a grater… Scrape the orange along the grater from top to bottom, maintaining enough pressure to remove the top layer of the rind, but not the pith. Rotate the orange slightly after each scrape and refrain from using any section of the orange more than once.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Don’t forget – you can always add extra items to your order at our Online Market.
Kabocha Squash, Ruby Streaks Mustards, Arugula, Purple Top Turnips, Spring Onions, Green Garlic, Navel Oranges
The pastures that sprouted during the last rainstorm are going to get a good boost from the storms lining up to cross over the valley during the next week. This will help nurse our cover crops and provide some good forage for our pastured hens. On the other hand, we’re on the verge of our busiest planting season and the wet weather keeps us from planting vegetables. We’ve been working overtime to get as much in the ground as we can while field conditions allow.
Pic of the week
May & Dusty work recently planted fields.
Whip up this crowd-pleasing slaw in a jiffy! The lack of mayonnaise keeps this side light and complimentary to heavier fare. In the summertime, incorporating sweet and/or spicy peppers like jalapeno can add kick. The longer you let it sit before serving, the more the flavors will develop, so it’s great to make it ahead of your meal.
- ½ head green cabbage, thinly sliced
- 2 green onions, chopped
- 4 carrots, grated
- 2 tbs sesame oil
- 1/3 c rice vinegar
- 2 cloves garlic, minced
salt & pepper to taste
toasted sesame seeds
Throw cabbage, green onions, and carrots in a big bowl. In a mason jar, whisk together the sesame oil, rice vinegar, minced garlic, and salt and pepper, for the dressing. Pour the dressing into the bigger bowl and toss the slaw. You might need to add more salt and pepper to bring out the flavors, depending on your tastes. Top liberally with toasted sesame seeds before serving.