What’s in the box this week?
Standard Shares include
- Broccoli Crowns – The star of this week’s recipe (and it’s the stalk!)!
- Curly Green Kale – Sautee your kale with miso butter - Over low heat in a small saucepan, just warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Sautee away!
- Detroit Beets– Looking for what to do with those beets? What about beet frites?! Preheat the oven to 350°F. Peel them and cut into 1/4 inch thick matchsticks. These veggies can be tough to cut, but do your best to cut them evenly. Toss in a bowl to coat with olive oil, salt and pepper. Arrange flat on a baking sheet and bake until the fries begin to brown and crisp, about 30 minutes. Remove, top generously with salt, pepper and a sprinkle of paprika and serve alongside steak or some other delicious main course. Other root veggies can be thrown in the mix to create a variety of tastes and colors!
- Samish Spinach – A great addition to quesadillas, yum!
- Nelson Carrots – Here’s a fantastic carrot dip: Heat ¼ c of olive oil and 1 tbsp ground coriander in a large skillet over medium heat until fragrant, 1- 2 minutes. Add 1 1/2 lbs of sliced carrots, ¾ cup water, 1 tsp salt, and ¼ tsp pepper. Cook, covered, stirring often, until carrots are soft, 15-20 minutes. Transfer to a food processor and puree until smooth, 2-3 minutes. Top the dip with ¼ c fresh cilantro leaves and 3 oz crumbled goat cheese. Drizzle with olive oil. Serve with the flatbread, radishes, endive and anything else you want to dip.
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.
Baby Oakleaf lettuces, Fordhook Chard, Broccoleaf, Detroit Beets, Nelson Carrots
The new chicken coop is taking shape. Check us out on instagram to follow our progess. The trailer has been stripped down, repaired, and strengthened. The decking has been fastened, and the walls are being lifted tomorrow. We hope to have it roofed by the end of the week.
A friend of the farm and mad genius Brian Mac has joined us for the next two weeks to help engineer and build a harvest wagon we’ve been designing for the last few months. It will help save our backs and be more efficient in the fields. Stay tuned for pictures…
In the field, the peas are trellised and spring crops cultivated. The potatoes are pushing through the soil. We’re transplanting another wave of spring brassicas and our first round of onions starting Thursday. The beets are almost done… so hang in there for a couple more weeks and savor those beets!
Broccoli Slaw with Tahini Dressing (Serves 4)
Many people discard the broccoli stem because they don’t know how delicious it is, or that they can easily chop it up to include in stir-frys, sautees, etc. However, this recipe, awesomely, focuses exclusively on the stalk! If you don’t know Marcus Samuelsson, he is an amazing chef with Swedish and Ethiopian roots, and myriad other international culinary influences. He is now based in NYC, with a American comfort food restaurant in Harlem. Thanks Marcus!
- 1/2 tsp ground cumin
- 2 tbsp plain yogurt
- 2 tbsp tahini paste
- 1 tbsp lemon juice
- 1 small clove garlic, grated
- salt and pepper to taste
- the large stem of one head of broccoli
- 1/4 head red cabbage
- 1 carrot
- 2 tbsp parsley, chopped
- 1 tsp sesame seeds
For the dressing, mix together the cumin, yogurt, tahini, lemon juice, and garlic in a small bowl. Season with salt and pepper.
Trim the broccoli stem of the woody outer layer using a vegetable peeler. Cut about an inch off the bottom and discard. Cut the stem lengthwise into matchstick sized pieces. Cut the carrot into the same matchstick sized pieces.
Use a knife to cut the head of cabbage into shreds. Combine the broccoli, cabbage, and carrots in a bowl, pour dressing over the vegetables. Add the chopped parsley, salt and pepper to taste, and garnish with sesame seeds. If not serving immediately, keep the dressing and the vegetables separate, and dress just before serving.
Pic of the week