February 11, 2015

What’s in the box this week?

Standard Shares include

  • Little Gem Lettuces – Ooh, fancy! Eat your delicious gems with a decadent truffle dressing… Whisk 1    tablespoon each Dijon mustard and champagne vinegar, 1 minced shallot, 1/2 tsp kosher salt, and pepper to taste. Gradually whisk in 1/3 c truffle oil and 1/4 c olive oil.

  • Spring Onions – Make the tops into a garnish – cut into slim lengths, then stand in ice cold water for 30 minutes.

  • Nelson Carrots – Carrots belong to the Umbelliferae family, named after the umbrella-like flower clusters which plants in this family produce. As such, carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill.

  • Red Russian Kale Sautee your kale with smoked paprika! Cook kale (center ribs and stems removed, leaves coarsely chopped) in a large pot of boiling salted water until wilted, about 5 minutes. Transfer to colander; drain. Heat 1 tbsp olive oil in heavy large skillet over medium heat. Add 1 chopped spring onion and sauté until soft, about 5 minutes. Stir in 1/4 tsp smoked paprika and crushed red pepper; sprinkle with salt. Add kale and sauté until heated through, about 4 minutes. Season to taste with salt and pepper and more smoked paprika, if desired. Transfer to serving bowl; drizzle with remaining 1 tbsp oil and serve.

  • Chioggia Beets – The star of 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.


Vegetable Forecast

Rhazes Lettuce, Chard, Beets, Carrots, Spring Onions



With potatoes in and peas popping, it’s feeling like spring is right around the corner, though in reality we still have plenty of greens and roots to enjoy.  Most of our peppers and tomatoes have been started in the greenhouse and we’re checking our gear and servicing our equipment to get ready for the long days of summer.  In fact, we’re still recruiting a couple more farmers extraordinaire for our small crew.  If you know of any experienced farmers looking for a change and the chance to be part of an exceptional group of hard working craftsmen, please share our contact information.

 Tomorrow is Organic Policy Day in our State’s Capitol and Say Hay will be representing the interests of small organic farms.  It’s not too late to hear any policy issues you’d like to have brought to the attention of lawmakers.  Email us with the subject “policy” asap.




Red Flannel Hash (Serves 4)

Looking for a delicious breakfast (or breakfast anytime) idea?  Red flannel hash is just corned beef hash with the addition of beets! It’s traditionally made in New England, with leftovers from a boiled dinner the night before, and gets its name from the similarity of its colors to red flannel plaid cloth.  See the end of the recipe for veg substitute! Thank you Simply Recipes for the dish.

  • 4 tbsp butter
  • 1 c chopped onion
  • 2 c chopped cooked corned beef
  • 1 1/2 c chopped cooked beets
  • 1 1/2 c chopped cooked potatoes
  • 1 tsp Worcestershire sauce (optional)
  • 1/4 c (packed) chopped fresh parsley (optional)
  • Freshly ground black pepper to taste

Heat butter in a frying pan (cast iron preferred) on medium high heat. Add the onions and cook a couple minutes, until translucent.

Add the corned beef, potatoes, and beets. Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium. Press down with a metal spatula to help brown the mixture. Don't stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side. If the mixture sticks to the pan too much, just add a little more butter to the pan where it's sticking.

When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using. Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste. There should be enough salt from the corned beef, but if not, add salt to taste.

Serve plain or with fried or poached eggs.

Vegetarian substitute: Follow the recipe, leaving out the corned beef.  In your pan, create 4 indentations in the finished hash and crack 1 Say Hay egg into each indentation. Season the eggs with salt and pepper.  Put the skillet to the oven and cook the eggs to the desired doneness.  Or, cover your skillet and cook until done.


Pics of the week

Beautiful morning in the almonds.

Transplanting kale before the rains.

Cover crop looking great and enjoying the water and warm weather.