What’s in the box this week?
Standard Shares include
- Green Garlic – Make your own mayo! Check out this week’s recipe…
- Spring Onion – Worshipped by the Egyptians as far back as 3500 B.C., the onion symbolized eternity because of its concentric-circle construction.
- Ruby Streaks Mustards – This pretty spicy mustard is full of health benefits and flavor. It can withstand a light cooking, but is best enjoyed raw in salads.
- Baby “Sun Stalk” Celery – Chop along with carrots and onions, with olive oil, salt, and pepper, to create a tasty base for any soup. Use the leaves as a fresh herb. We call it "sun stalk" celery because it has not been blanched, where the stalks are covered with soil and protected from the sun. We do this to produce a stronger celery flavor. Yum!
- Kale Mix – Kale is high in iron – per calorie, kale has more iron than beef! Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, and proper liver function.
- Oregano – This amazing herb makes a refreshing and invigorating bath additive to treat rheumatic pains and skin infections – use two tablespoons dried leaves per two liters of water.
- Asparagus – This one item comes from our friends at Riverdog Farm this week. A small bundle teaser of this quintessential spring treat. Steam it and dip in your homemade mayo from this week’s recipe.
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.
Kale, Beets, Celery, Spring Onion, Green Garlic, Sage, and a free trial of Say Hay Classic Dill Pickles!
We’re hiring on the farm to help with the summer craze. The first tomatoes go in the ground this week – including three varieties of cherry tomatoes to get some early fruits for our CSA members. And we’re expanding the selection of the perennial herbs to include tarragon, mint, and marjoram.
We found our first pullet egg today from our December flock! Look for pullet eggs in your Shares over the next couple weeks.
Pic of the week
(1) A sunny day and a blank canvass. Planting begins tomorrow in our new field.
(2) New chicks were born last week.
Green Garlic Mayonnaise (Makes 2 ½ cups)
You can make this mayonnaise in a food processor, or you can do it the old fashioned way: by hand with a whisk or an immersion blender. Be sure to chop the cleaned garlic very fine before proceeding with the recipe as written. This mayo is great on… everything. Thanks to Edible Communities for the recipe!
- 2 Say Hay eggs (or 4 egg yolks for a creamier, richer sauce)
- 1/2 teaspoon salt
- 1 teaspoon Dijon mustard (or a pinch of dried mustard), or less to taste
- 4 green garlic plants (stalks & immature bulbs)
- 1 cup safflower or grapeseed oil
- 1 cup olive oil
- 2-4 tablespoons lemon juice or rice wine vinegar
Cleaning young green garlic is simple: first rinse the green leaves and bulbs. Trim the small white root hairs and discard, then pat bulbs dry and chop finely.
Using either an immersion blender (with the whisk attachment, preferably) or food processor, combine the green garlic, eggs and mustard. Next, add your fats. It’s best to add the lighter oils first because they emulsify better. With your blending machine of choice running, add the first cup of safflower or grapeseed oil very slowly, in a drop-by-drop stream, until completely emulsified. If the oil begins to separate from the egg mixture, stop adding and blend to incorporate.
Once you’ve added in the first cup of oil, slowly add the additional olive oil. You don’t have a to go drop-by-drop as you did with the first cup, but keep it to a slow, steady stream. When all the oil is emulsified, add the acids and blend again. Taste for salt.
Mayonnaise will keep in the refrigerator for 1-2 weeks, maybe longer. It never lasts more than a few days before we’ve devoured it, so we don’t really know.