May 6, 2015

What’s in the box this week?

Standard Shares include

  • Shelling Peas – Store pods in a plastic bag in the crisper drawer of the refrigerator and use them within a couple of days. Once they’re shelled, the best way to store peas is to freeze them. First blanch them for a minute or two in boiling salted water and then shock them in an ice-water bath until cool, to help maintain their bright color. Drain and freeze them in zip-lock bags. They will keep for five to six months.
  • Butterhead Lettuce – The star of this week’s recipe!
  • Rainbow Chard – Ooh, pickle your chard stems! Chop the stems and sprinkle them with salt. Set aside.  Toast the 2 tsp brown mustard seeds in a small saucepan for a minute or so (don't let them burn). Add ¼ c white wine vinegar and ¼ c rice vinegar and 3 tbsp raw cane sugar. Bring to a boil, then reduce to a simmer. Stir until the sugar is dissolved. Remove pan from heat and let the brine cool.  Place the chopped stems and ½ a sliced shallot (optional) in a jar, cover them with the brine and refrigerate overnight before eating them.  They’re nice on salads or in rice (or quinoa) bowls.
  • Red Curly Kale – Gram for gram, kale has more than twice the vitamin C as an orange.
  • Tokyo Turnips – Turn it up - these turnips are delicious served alongside poached or grilled whole fish or roasted meat.
  • Escarole – Chop it up fresh in your salad mix. Or escarole can lightly cooked by sautéing or adding to soups.

 

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 

Shelling Peas, Batavian Lettuce, Bloomsdale Spinach, Watermelon Radish, Curly Kale

 

News

We dusted off our triple row transplanter and kicked off the looming summer season with a pepper transplanting session.   We were fashionably late to our pepper planting compared to the last few dry years, but fully within the window for a nice long pepper season.  Compared to the back-breaking and knuckle busting task of hand transplanting, our mechanical transplanters are a welcome carnival.  With our team of 8, we planted 2 acres of mixed peppers in 4 hours. 

These mechanical transplanters were a HUGE step up for our farm a little over 3 years ago.  Their old school technology enabled us to plant as much as 10 times faster and, in many cases, better than by hand.  They also enable us to plant in a precise line, aiding our future ability to cultivate mechanically.  

These are what you call a “bare root” style of transplanter, as they work best with plants with strong stalks - things like tomatoes, peppers, broccoli, onions… most of what we transplant.   They consist of a ground driven wheel that spins a set of paddles  with rubber fingers.  A simple series of chutes open and close the rubber fingers.  A shoe opens up a line in the soil, the paddle drops the plant in the hole, and the wheels pack the soil back up against the plant.  All we do is feed the plants into the paddles in a specific orientation to fine tune the depth, depending upon the vegetable being transplanted.  We control the spacing by switching out the size of the sprockets driven by the wheels.  Nothing fancy, just good old fashioned mechanics and some smart farmers.  

 

Recipe 

Fresh Peas with Lettuce and Green Garlic (Serves 4) 

What a delightful side dish that brings out the best of two of this week’s box items!  This recipe is simple yet celebrates these amazing spring flavors.  This would be a fantastic addition to any BBQ… Thanks to Saveur for the great idea!

  • 4 tbsp unsalted butter
  • 5 small stalks green garlic, thinly sliced, or 3 cloves garlic, finely chopped
  • Kosher salt, to taste
  • 1½ c fresh green peas
  • 2 small heads butterhead lettuce (about 6 oz), washed, cored, and torn into large pieces
  • Freshly ground black pepper, to taste

Heat 2 tbsp butter in a 12 skillet over medium heat; add garlic, season with salt, and cook, stirring often, until soft but not browned, about 3 minutes. Add peas and cook until bright green and tender, about 4 minutes. Stir in remaining butter, along with lettuce and 1 tbsp. water, season with salt and pepper, and remove from heat. Stir until lettuce is just wilted, about 1 minute.

 

Pics of the week

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