What’s in the box this week?
Standard Shares include
- Broccoli Crowns – Parmesan-roasted broccoli – yum! Preheat the oven to 425°F. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss about 4 garlic cloves, peeled and thinly sliced, on the broccoli and drizzle with 5 tbsp olive oil. Sprinkle with salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 11/2 tbsp olive oil, 2 tsp lemon zest, 2 tbsp lemon juice, 3 tbsp toasted pine nuts, and 1/3 c grated Parmesan. Serve hot.
- Samish Spinach – Wilted spinach goes beautifully in a lentil soup, especially with fresh sheep’s milk cheese!
- Mokhum Carrots – A simple and delicious quick pickle! In a large bowl, stir ½ c sugar and ½ tsp salt into ½ c distilled white vinegar until completely dissolved. Add about 3 large carrots (julienned on a mandolin, or shredded) and cover tightly with plastic wrap. Let the carrots marinate for at least 30 minutes at room temperature or refrigerate overnight.
- Detroit Beets – The star of this week’s recipe!
- Red Russian Kale – This kale variety suffers less from pests and diseases – pigeons, club root and cabbage root fly - compared to other members of the cabbage family and is hearty in cold weather conditions.
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.
Broccoli, Spinach, Curly Green Kale, Detroit Beets, Nelson Carrots
Notes from the field….
Last week we transplanted more kohlrabi, cabbage, kale, and –with this warm weather – an early set of spring green beans! The peas are popping up, and we’ll cultivate them on Thursday, then trellis them on Monday. The overwintered cauliflower, cabbage, and lettuces will be coming to fruition in the next couple weeks. The spinach in this week’s bow was planted November 5th and grew ever so slowly during the shortest, cold days of the year. The upside is that these overwintered crops are often the most tender, dense, and sweet greens. We hope you enjoy!
We left the flowering onions in the field for our bee friends to feast on. May has been working on building more top bar hives (pics to come!) to grace our fields this summer. Be sure to keep an eye out for our announcement of this summer’s Farm Dinner so you can see for yourself!
Beet and Kale Salad with Goat Cheese (Serves 6)
This is a quick and easy salad that celebrates our current seasonal veggies, using two items from this week’s box. Also, it is bright and beautiful! Don’t discard those beet greens –use them in sautees, soups, egg dishes, etc. Thank you to Martha Stewart for the recipe!
- 1 bu beets, scrubbed
- Coarse salt and freshly ground pepper
- 3 tbsp extra-virgin olive oil
- 1 tbsp red-wine vinegar
- 1 bu Red Russian kale, trimmed and torn into pieces (7 cups)
- 1 tbsp fresh lemon juice
- 4 oz mild goat cheese
Place beets in a large pot, and cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil. Reduce heat, and simmer until skins slip easily off beets, about 15 minutes. Drain. When cool enough to handle, peel beets. Cut beets into quarters lengthwise or 1/2-inch rounds. Combine beets, 2 tablespoons oil, and the vinegar, and gently toss.
Place kale in a large bowl, and bruise very roughly with hands. Add 1 tablespoon oil, season with salt and pepper, and massage into leaves 1 minute. Add lemon juice, and toss.
To serve, make a bed of kale on a platter, and scatter beets on top. Crumble goat cheese into chunks, and scatter over salad. Season with pepper.
Pics of the week