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Farm Share Week 4: June 24-26, 2015

I hope everyone is continuing to enjoy their farm share boxes 🙂 This week you can look forward to seeing these items in your boxes.

Half Shares
-asparagus or green beans
-sugar snap peas
-snow peas
-collard greens
-red swiss chard
-green leaf lettuce
-red leaf lettuce
-bok choy
-green onions
-garlic scapes or garlic chives
Whole Shares (same as above with)
-green swiss chard
-zucchini
-green kale
-cilantro
-asparagus and green beans
This week I decided to make stir fry.  While at costco I had the chance to try Nonna Pias balsamic reductions and decided to use their classic sauce in this weeks honey-balasmic beef stir fry recipe.  I personally used asparagus, sugar snap peas, green swiss chard (seperate leafs from stems), red onion, carrot, bok choy and collard greens in my vegetable mixture but you can easily adapt the proteins and vegtables to whatever you have on hand.Here is our dinner from tonight-it was delicious.
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Farm Share Week 3: June 17-19, 2015

Greetings from the farm!
It’s been a wet couple of days and you may have guessed it’s a muddy adventure out there! Dryer weather is in the forecast which has us breathing a sigh of relief here: it’s easy for us to add water in a drought through irrigation but nigh impossible to rid certain fields of pooling water, which can drown the veggies. However, a few days of dry heat and we should see some rapid growth out in the fields.
New this week we have snow peas! They are slow picking right now but I just couldn’t wait to share them with you. Many more of these will be on the way. The beans and zucchini are flowering which means in the next couple weeks we should have both of those beloved items. The asparagus is still going strong- we harvest it daily when we need to. It’s one of those things you could almost see grow before your very eyes.
Hope you are enjoying the spring harvest, and don’t hesitate to email Jennifer if you are stuck on what exactly to do with an item.
Half Share
-asparagus
-snow peas
-green onions
-spinach
-red swiss chard
-romaine lettuce
-red leaf lettuce
-baby bok choy
-radish
-collard greens (make excellent wraps or Sautee them with garlic)
Whole share (same as above with)
-green leaf lettuce
-turnip greens
-green swiss chard
-green kale
-garlic chives

I’m excited to try another juicing recipe-since many of us get our boxes bi-weekly you may be like us and probably have some leafy greens leftover that didn’t get used up.  Juicing is packed full of health benefits and uses up a ton of those leafy green’s that maybe have gone a bit limp 🙂 This is the one I’ll be making tonight/tomorrow morning-we tried it once last farm share season and I was impressed on how good it was.  Remember to stain your juices before drinking to remove any excess pulp.  If your interested in a 3 day juice fast with a list of all the things you need here is a great site to get you started on that journey- 3 day juice fast

Morning Glory

  • 2 Apples
  • 1 Cucumber
  • 1 cup Blueberries
  • 2 cups of Grapes
  • 2 Kale Leaves
  • 1″ Ginger

We also have had some questions with regards to what to expect in your boxes weekly.  This is a growth chart for the season-your boxes will vary a bit but it should give everyone an idea of what to expect and when you’ll begin to see them in your boxes.  Growth season chart

I’ll share a photo after I juice tomorrow and update the blog after my box is delivered with a picture of the delicious products you can expect to see dropped off over the next couple of days.  If you have any questions please don’t hesitate to email or call the farm-enjoy your produce and the summer weather!

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Farm Share Week 2: June 10-14, 2015

Welcome to week 2 of Farm Share! I apologize for the delay in getting the blog up-without further delay here is what you can expect to see in this weeks boxes.  Coming soon are sugar snap and snow peas, green beans, currants and zucchini-so look forward to those in the next couple of boxes 🙂

Half
-asparagus
-rhubarb
-red radish
-red swiss chard
-green kale
-baby bok choy
-romaine lettuce
-red leaf lettuce
-turnip greens (light green leafy veggie with white stalk)
-‎basil bunch (please do not refrigerate: leave on counter with roots in water)

Whole
-asparagus
-rhubarb
-red radish
-red swiss chard
-green kale
-baby bok choy
-romaine lettuce
-red leaf lettuce
-turnip greens (light green leafy veggie with white stalk)
-‎basil bunch (please do not refrigerate: leave on counter with roots in water)
-giant red beets
-‎bunch mint
-‎garlic chives
-black kale
-green leaf lettuce

This weeks recipe I tried to keep it simple.  I ran out of olive oil and decided to saute up some of the sugar beet along with some other lovely veggies I had from the share as well as what I had on hand.  There isn’t a name and I was quite surprised at how delicious considering it was only the vegetables with butter and a bit of salt and pepper.  Throw in whatever you wish-don’t feel limited by what I used since I’m sure it will be great no matter what.

Simple Vegetable Saute (change amounts depending on how many your serving)

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1/4 butter or oil of choice

Asparagus chopped

1/2 sugar beet peel and chopped into small chunks

Bok Choy leaves-cut and separated from the leaf tops (tops to be thrown in after everything else has softened)

Swiss Chard (stems separated from the leaf-top to be thrown in with the bok choy tops)

Mushrooms sliced

Onion

Directions:
Melt butter or heat oil in pan-add onion (you can choose to add garlic or other seasons of your choice as well I didn’t), sugar beets and asparagus-season with salt and pepper.  When onions are soft add the bottoms of the swiss chard, bok choy and mushrooms.  When these have reached the desired tenderness add in the top leaf parts from the swiss chard and bok choy.  Serve warm as a side or add a protein and serve on top of rice or noodles.  The sugar beets added a nice hint of sweetness that my husband and I enjoyed-this was both our first experience eating sugar beet this way.  Enjoy!

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Farm Share Week 1: June 3-7, 2015

THE FIRST WEEK OF FARM SHARE HAS ARRIVED!!! YIPPEE!!!

Can you tell I’m excited? If you were able to make it to the farm and get a tour of where your veggies are gown as well as meet the hard working staff you may have already gotten to enjoy some of the vegetables that you’ll see in your boxes this week a bit early.  My husband and I were smiling and saying just how many memories having some bok choy and kale and spinach in our salad brought back 🙂

The taste of summer is here and things are beginning to ripen for harvest-and this is what you can look forward to in your first share of the season!
(Whole shares include everything that the half shares have listed)

Half Share
-asparagus
-green kale
-arugula
-rhubarb
-sugar beets (large root veg: tasty raw, or juice them, or ‎roast them, or try making beet chips!)
-garlic chives
-green swiss chard
-white bok choy
-extra asparagus
-‎cilantro pots
Whole
-radish
-spinach or red swiss chard
-green leaf lettuce
-baby bok choy
-turnip greensBoxes will be delivered Wednesday, Thursday or Friday depending on your area.  You can change your share at any time (running out of veggies before your next box-upgrade/change to a full share at any time and everything is pro-rated).  I had the pleasure of meeting many of you at the open house but I have updated my bio on my profile so feel free to check it out if you want to know more about me.  I welcome any and all comments and suggestions-I’m far from a professional chef (didn’t know what swiss chard was until my first share 3 years ago) nor am I a professional blogger.  This is a journey that I’m learning as I go-so I hope you all enjoy some of the recipes I share with you and my lack gliz and glamour when it comes to blogging.  Both will hopefully improve by the end of this season 🙂
Without further ado a little birdie told me that many of you enjoyed the rhubarb cake that Jannette made for the open house-so here is our first recipe of the season!

I was unable to get Jannettes recipe but I did find a lovely one I’ll try and make before the rhubarb season ends 🙂  This is not a gluten or dairy free recipe but I did a quick search and there are quite a few nice ones out there-I just don’t have all the correct ingredients to try it myself.  I picked this one since it’s called Oma’s Rhubarb Cake and we are dutch and we love our Oma so I’m certain this will hit the spot!

Oma’s Rhubarb Cake

Ingredients Edit and Save

THE FIRST WEEK OF FARM SHARE HAS ARRIVED!!! YIPPEE!!!

Can you tell I’m excited? If you were able to make it to the farm and get a tour of where your veggies are gown as well as meet the hard working staff you may have already gotten to enjoy some of the vegetables that you’ll see in your boxes this week a bit early.  My husband and I were smiling and saying just how many memories having some bok choy and kale and spinach in our salad brought back 🙂

The taste of summer is here and things are beginning to ripen for harvest-and this is what you can look forward to in your first share of the season!
(Whole shares include everything that the half shares have listed)

Half Share
-asparagus
-green kale
-arugula
-rhubarb
-sugar beets (large root veg: tasty raw, or juice them, or ‎roast them, or try making beet chips!)
-garlic chives
-green swiss chard
-white bok choy
-extra asparagus
-‎cilantro pots
Whole
-radish
-spinach or red swiss chard
-green leaf lettuce
-baby bok choy
-turnip greensBoxes will be delivered Wednesday, Thursday or Friday depending on your area.  You can change your share at any time (running out of veggies before your next box-upgrade/change to a full share at any time and everything is pro-rated).  I had the pleasure of meeting many of you at the open house but I have updated my bio on my profile so feel free to check it out if you want to know more about me.  I welcome any and all comments and suggestions-I’m far from a professional chef (didn’t know what swiss chard was until my first share 3 years ago) nor am I a professional blogger.  This is a journey that I’m learning as I go-so I hope you all enjoy some of the recipes I share with you and my lack gliz and glamour when it comes to blogging.  Both will hopefully improve by the end of this season 🙂
Without further ado a little birdie told me that many of you enjoyed the rhubarb cake that Jannette made for the open house-so here is our first recipe of the season!

I was unable to get Jannettes recipe but I did find a lovely one I’ll try and make before the rhubarb season ends 🙂  This is not a gluten or dairy free recipe but I did a quick search and there are quite a few nice ones out there-I just don’t have all the correct ingredients to try it myself.  I picked this one since it’s called Oma’s Rhubarb Cake and we are dutch and we love our Oma so I’m certain this will hit the spot!

Oma’s Rhubarb Cake

Ingredients

Original recipe makes 1 – 9×13 inch cake

1 1/4 cups white sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 cups all-purpose flour

2 eggs, beaten

1 cup sour cream

3 cups diced rhubarb

1 cup white sugar

1/4 cup butter, softened

1/4 cup all-purpose flour

ground cinnamon, for dusting


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking dish.
  2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.