What’s in the box this week?
Standard Shares include
- Baby Oakleaf Lettuces – To make this simple red-wine vinaigrette for your salad greens, in a small bowl, whisk together 2 tbsp red-wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, and 1/3 c extra-virgin olive oil. Season with salt and pepper, and enjoy!
- Fordhook Chard – Get grillin’… Remove stems from leaves, and blanch the stems for about two minutes, and then transfer to a bowl of ice water. Drain, and toss with olive oil, salt and pepper. Grill slowly, turning occasionally, until charred and tender. You can also grill the leaves, lightly covered in olive oil and salt, for about a minute on each side.
- Red Russian Kale – The star of this week’s recipe!
- Detroit Beets – Roast, peel, and dice beets, then toss them with extra-virgin olive oil, fresh lemon juice, and coarse salt. Serve in endive leaves, garnished with fresh tarragon. A great little appetizer for when friends come over!
- Nelson Carrots – Preheat the oven to 400°. In a medium baking dish, combine the carrots with the water, garlic, ginger, oil and butter and season with salt and pepper. Cover with foil and roast for 30 minutes, until tender. Uncover and roast for about 30 minutes longer, until the water has evaporated and the carrots are lightly browned in spots. Transfer the carrots, olives and garlic to a plate and serve.
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.
Cabbage, Cauliflower, Baby Oakleaf Lettuce, Kale, Chard
When us year-round vegetable farmers plant tomatoes, we can pretty much assume that we won’t be sleeping much until late fall. Planting tomatoes here on the edge of the Central Valley means it’s on! The blurry craze that is frenzied spring-summer-fall harvest will have begun. We transplant our first round of tomatoes on Thursday.
The next month is a relentless stream of tractor work as we turn over cover crop and winter fields to make way for new beds of summer crops. This includes flail mowing, discing, spreading compost, ripping, shaping, and burying drip tape below the surface of the beds.
Meanwhile we are cultivating the spring fields to keep weeds at bay both to allow the current crops to maximize use of the available nutrients and protect the long term health of our fields by preventing them from going to seed. See the pics of our electric tractor at work below.
This year we’re participating in a fun project called Wild Feasts that will highlight the edible and nutritious properties of plants we consider weeds in our backyards and farms and educate customers about how to use them in their meals. Stay tuned for more details in the next couple weeks.
Wilted Kale Salad with Butternut Squash, Roasted Shallots, and Feta (Serves 6)
This combination of winter veggies is vibrant, colorful, and tasty. Prepare it as a side, or serve as your main dish! Thank you to Food & Wine for the recipe!
- 3 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 5 tbsp extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 c butternut squash, peeled and cut into 1/2-in dice
- 3 medium shallots, quartered
- 2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
- 1/2 c crumbled feta cheese
Preheat the oven to 425°F. Line a baking sheet with foil. In a small bowl, whisk together the vinegar, mustard and 3 tablespoons of the olive oil for the dressing. Season with salt and pepper and set aside.
Combine the squash, shallots and 2 tbsp of olive oil in a medium bowl and toss to combine, then season to taste with salt and pepper.
Spread the squash and shallots on a single layer on a baking sheet and roast, turning occasionally, until the squash and shallots are tender and lightly golden, about 30 minutes. Remove from the oven and place directly into a large bowl.
Add the kale and dressing to the squash and shallots. Toss thoroughly, then place the mixture in a serving bowl, top with the feta cheese, and serve.
Pics of the week