What’s in the box this week?
Standard Shares include
- Watermelon Radish – In Chinese, the watermelon radish is called xinlimei, “beautiful on the inside” or “beautiful in the heart,” for the vibrant magenta heart that lies concealed within.
- Shelling Peas – These peas are sweet and mild when steamed. For more intense flavor, roast them in their pods with diced thick-cut bacon. Scatter both on a baking sheet and cook at 400°F, tossing once, until the pods start to wilt and the meat is done. Pop the peas from their shells and enjoy.
- Batavian Lettuce – The star of this week’s recipe!
- Bloomsdale Spinach – Fry your spinach with bacon and canned tomatoes to top pasta. Yum!
- Curly Kale – Be creative and flavor your kale chips with parmesan, cracked pepper, hot chili flakes, and more…. Just coat your kale pieces in olive oil and then add whatever your heart desires… you won’t be disappointed!
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, Turnips, Arugula, Lettuce, Snap Peas
This weekend was a blast as Farmer Jess (third year veteran of Say Hay) and husband Matt exchanged vows at Nelson’s Grove in Woodland. Her family, friends, and fellow farmers pitched in to help make the evening a beautiful night of ceremony, lots of eating good food, homemade brew, and contra dancing. Dusty and Sean even serenaded the couple with a rendition of “(I’ve had) The Time of my Life,” complete with some rockin Air Saxophone. It was proof that farmers know how to have a good time.
In the field: spring peas are winding down, but we’ve got one more round of carrots, broccoli, cauliflower, and new potatoes lined up before we launch in summer squash season.
Red Lettuce with Balsamic Onions (Serves 6)
An interesting twist on a simple, fresh salad - add blue cheese if you want to take it to the next level! Thanks to the Food Network’s Barefoot Contessa Ina Garten for the recipe!
- 3 small red onions
- 1/4 c plus 2 tbsp good balsamic vinegar
- 1 c good olive oil
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 6 tbsp minced shallots (2 large)
- 2 tsp Dijon mustard
- 1/4 c good red wine vinegar
- 2 heads red-leaf, washed, spun dry, and torn into pieces
Preheat the oven to 375°F.
Cut the onions in half and slice 1/4-in thick, place on a baking sheet, and toss with 1/4 c balsamic vinegar, 1/4 c olive oil, 1 tsp salt and 1/2 tsp pepper.
Bake for 12 - 15 minutes, until the onions are tender. Remove from oven and toss with 2 more tbsp. balsamic vinegar and cool to room temperature.
Whisk together the shallots, mustard, red wine vinegar, 1/2 tsp salt and 1/2 tsp pepper in a small bowl. While whisking, add 3/4 c olive oil until emulsified.
To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.
Pics of the week
A peak into farm life when not in the fields....