April 1, 2015

What’s in the box this week?

Standard Shares include

  • White Cloud Cauliflower – No one will say no to roasted cauliflower with tahini sauce - Heat oven to 500°F. Toss together ¼ c extra-virgin olive oil, 4 tsp ground cumin, cauliflower (cored and cut into 1 ½” florets), and salt and pepper in a large bowl. Transfer to 2 rimmed baking sheets; spread out evenly. Bake, rotating pans from top to bottom and front to back, until cauliflower is browned and tender, 25-30 minutes.  Meanwhile, combine ½ c tahini, 3 cloves garlic (smashed and minced into a paste), the juice of 1 lemon, and 1/2 c water in a small bowl and season with salt. Serve cauliflower hot or at room temperature with tahini sauce.
  • Little Gem Lettuces – The star of this week’s recipe!
  • Gregorian Green Cabbage – This light, tangy salad could not be simpler: shredded green cabbage tossed with lemon, garlic puree, olive oil and salt.  Serve right away or lightly chilled.
  • Fordhook Chard – If you are someone who juices, but have not yet explored chard, give it a try. Start small and work your way up. Add a destalked leaf to your yummy morning fruit smoothie and see how it tastes, and add more as you are able.
  • Red Russian Kale In northwestern Germany, a culture around kale has developed around the towns of Bremen and Oldenburg.  Here most social clubs of any kind will have a Grünkohlfahrt (“kale tour") during January.  This involves visiting a country inn to consume large quantities of kale, sausage and schnapps. Most communities in the area also have a yearly kale festival, which includes naming a "kale king". 

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 

Butterhead Lettuce, Pea Shoots, Kale, Chard, Cabbage

 

News

We’re prepping for a new batch of baby chicks due to hatch next Tuesday the 7th.  We still have a fair amount of work on the coop to finish, including the roosts, roof, and painting.  Then we prepare the brooding area with nice rounded corners and warm lights where the chicks will spend their first few weeks in an infant stupor: eating, sleeping, eating, sleeping, and running around in circles.  Repeat.

In the field, after this week’s harvest, we’ll be discing under the last of the overwintered crops.  And we’re sowing the first of the summer squash tomorrow. Which leaves a spring season of greens and peas in between.   Savor those leafy salads while they’re at their best.

Those of you who have followed our progress over the past year are familiar with our plans to move the farm from our original 5 acre ranch to our new 50 acre home base.  The next week brings big milestones: our well will be drilled, our flocks expanded, and our packing shed begins to take shape.  We’ve cleared out and shored up the old dairy barn (it’s close to 100 years old and going strong) and preparing to build a modern solar-powered packing facility in and around it where we will wash, grade, pack, and cool your veggies.  

MARK YOUR CALENDAR! THIS YEAR'S FARM DINNER IS SCHEDULED FOR SATURDAY MAY 23rd.

 

Recipe 

Braised Lettuce with Bacon, Shallots, and Peas (Serves 4)

Instead of using lettuce just for salad or sandwich purposes, you may be interested in taking this leafy green to the next level.  Well, this is the lettuce entrée just for you. This recipe from Chow (adapted slightly), also takes advantage of the yummy spring peas that have recently made an appearance at the farmers’ market.  Enjoy!

  • 2 tablespoons olive oil
  • 3 slices bacon, cut into 1-in chunks (about 1/4 c)
  • 3 shallots, thinly sliced
  • 2 garlic cloves, minced
  • heads little gem lettuce, washed and halved 
  • 1/4 c white wine
  • 1 c low-sodium chicken broth
  • 2 c fresh snap peas
  • 1 tsp unsalted butter
  • Salt and freshly ground black pepper

Heat oil in medium frying pan over medium heat until it starts to shimmer. Add bacon and cook until crispy, about 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate to drain; set aside. 

Add shallots and garlic to the pan and cook until shallots become translucent but do not color, about 2-3 minutes. Add little gems, cut side down, and brown, turning occasionally until wilted, about 4-5 minutes. Remove lettuce from the pan. 

Add wine to the pan, using a wooden spoon to dislodge any browned bits from the bottom. Simmer until reduced by half, about 2 minutes. Add broth, bring to a boil, then reduce to a simmer. Return lettuce to the pan and simmer, covered, until lettuce can be easily pierced with a knife, about 5-6 minutes. Uncover, add peas, increase heat to high, and boil until the cooking liquid has reduced to a glaze. Add butter and swirl until melted. Taste and season with salt and pepper as needed. Serve topped with reserved bacon.

 

Pics of the week

Planting summer's shallots and onions.

A sight to behold, every morning.  The flowering cover crop.


This is how you get internet in the country.  Radio receivers on top of old barns.