April 9, 2014

What’s in the box this week?

Standard Shares include

  • Rainbow Chard The star of this week’s recipe!
  • CarrotsPurple was the color of the first carrot, probably native to the region of Afghanistan.  During the 9th and 10th centuries, the carrot spread throughout the Islamic world, and reached Holland by the 14th century.  Over decades of breeding, the Dutch changed the coloring from purple to pale white, and increasingly to bright orange.  This one item comes from Riverdog Farms this week.
  • Red & Green Kale Mix Sauté garlic and ginger, add steamed kale, add flax seeds and peanut butter, soy sauce and honey to taste; serve with brown rice.  Mmmmm….
  • Spring Onion Caramelize your spring onions!  Cut the onion in half lengthwise, or flower end to root, into thin strings.  Heat a heavy-bottomed sauté pan over high heat until it is very hot. Add a thin coating of oil to the pan, and wait until it is shimmering to add a small handful of onions (enough to cover the bottom).  Leave the pan for a few minutes, without stirring, so heat can build up and start caramelizing the natural sugars. When the onions start to brown, stir or flip them to brown the other side. Salt and pepper each batch while they are cooking.  The onions are caramelized when they are dark brown, not black, about 20 minutes. They should still hold their shape and be very fragrant.  Use them in this week’s recipe, and/or everything else!
  • Green GarlicA popular cold sore home remedy involves holding a bit of crushed garlic directly on the cold sore; its natural anti-inflammatory properties could help reduce pain and swelling.
  • Sage Its antiseptic and astringent properties make sage ideal for many conditions of the mouth and throat, including mouth ulcers, gingivitis, laryngitis and sore throats. The best method is to use a sage infusion as a gargle or mouthwash.
  • Navel Oranges Nearing the end of our citrus season.  We’re eagerly awaiting our CSA strawberries to keep your boxes sweet.

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.


Vegetable Forecast

Curly Red Kale, Rainbow Chard, Red Beets, Catalogna Emerald Chicory, Spring Onions, Green Garlic, Parsley, Thyme



We used the wet conditions in the field last week as an opportunity to check in on the stonefruit.  A couple varieties of peaches are nearing the size where we can begin to thin them.  In the spring, fruit is ‘thinned’ to make room for the best looking fruit to reach full size and to prevent certain limbs from being overladen.  We expect our earliest varieties to be ready by mid-June!


The young hens are loving the pasture’s growth after the last rain storm.  We had sown beans, peas, vetch, oats, wheat and alyssum to feed the soil in this pasture.


Pic of the week

 The hens chow down.  Dusty inspects the pollination. 


Chard Strata with Caramelized Onions (Serves 6)

This is a great savory dish to serve at a brunch, and a wonderful egg-y alternative to a frittata or quiche, when you need to feed a lot of people who love the bread-egg-cheese breakfast triumvirate. Another fantastic recipe where other seasonal produce or fresh herbs can be added, if desired.  Thank you to Williams-Sonoma, from which this strata recipe was adapted.

  • 2-3 tbs extra-virgin olive oil
  • 4 spring onions, caramelized and then chopped (see tips for caramelized onions above!)
  • 4 oz French bread, cut into 1-inch cubes
  • 12 oz sweet Italian sausage, casings removed (optional)
  • 1 stalk green garlic, chopped finely
  • 6 cups chard, roughly chopped
  • 8 Say Hay eggs
  • 2 1/2 c half-and-half
  • 1 1/4 c shredded fontina cheese
  • Salt & pepper to taste

Butter a 9 in. x 9 in. casserole dish or a cast-iron skillet.

Put the bread cubes in a large bowl.

If including sausage, heat a large sauté pan over medium heat. Warm 2 tbs oil, then add the sausage and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Using a slotted spoon, transfer to the bowl with the bread.

Heat your pan to medium heat with more olive oil if you haven’t included sausage. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the chard and cook, stirring occasionally, until wilted, 2 to 3 minutes. Transfer to the bowl with the bread mixture.

In another large bowl, whisk together the eggs and half-and-half. Pour the egg mixture over the bread mixture. Add the caramelized onions, cheese, salt and pepper and stir until well blended. Transfer the mixture to the prepared casserole dish/cast iron, cover with plastic wrap and refrigerate for 4 to 24 hours.

Preheat an oven to 350°F.   Remove the plastic wrap from the pan. Bake the strata until golden brown and cooked through, about 55 minutes. Let stand for 10 minutes before serving.  Top with more cheese, if desired.

Chow time.

Inspector Dusty.

 Young Peaches.

Young Peaches.