Dear friends, we are at it again with another lockdown. Thank God for the springtime! Though we have a cool patch this week with some frosty mornings, I think my new favourite passtime is taking walks around my neighbourhood to spy all the new perennials coming to life! I have seen crocus’ and hyacinths, daffodils & Johnny jump-ups, and I bet some of the tulips are already blooming for those of you farther south.

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Of course on the farm it’s green all around in the greenhouse, which felt too large to fill before but it quickly filling up. Radish is now being harvested there, so of course we get to enjoy that this week, along with more spinach (2 bunches for you large share members because, is there ever really too much spinach?) We also included green onions for all your savoury dishes and salads, as well as mint to liven things up. I share a simple salad recipe below for the radish and mint, but when in doubt, simply add fresh leaves to your water and let it infuse it with a refreshing taste (and some extra vitamins). Also, just smell it because the smell is incredible!

For those of you that have food sensitivities- you will I’m sure understand how happy I am. We have had my eldest son off of eggs for 5 1/2 years. We finally got the guts to try some of the organically fed duck eggs we sell and so far so good! He got to have egg salad again (with the duck eggs), and I got to make him a birthday cake that actually rose and had a nice light texture…oh happy day for us! One day we’ll try out our own organically fed chicken eggs (who know, with the organic feed these may work just fine for him). So if you have a naturopath and have been missing eggs, you should ask them about trying our duck eggs. I’m totally not able to give you medical advice here, but I can share our positive experience.

Regular Shares

• 3lbs russet potatoes (Ontario organic)
• 1.5lbs sweet potatoes (US Organic)
• 1lb jerusalem artichokes (Zephyr Organics)
• 1 bunch spinach (Zephyr Organics)
• 1 bunch radish (Zephyr Organics)
• 1 bunch mint (Zephyr Organics)
• 1 bunch green onions (Zephyr Organics)
• 1.4lbs vine tomatoes (Ontario organics)
• 1 cucumber (Ontario organics)

Family SIzed Shares

• 3lbs russet potatoes (Ontario organic)
• 3lbs sweet potatoes (US Organic)
• 1lb jerusalem artichokes (Zephyr Organics)
• 2 bunches spinach (Zephyr Organics)
• 1 bunch radish (Zephyr Organics)
• 1 bunch mint (Zephyr Organics)
• 1 bunch green onions (Zephyr Organics)
• 1.4lbs vine tomatoes (Ontario organics)
• 1 cucumber (Ontario organics)
• 2lbs carrots (US organic)

Fruit

• 1 organic pineapple
• 5-6 organic valencia oranges
• 4 organic avocadoes
• 2 organic mangoes
• 2lbs organic pears

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Recipes

Easy Spinach and Ricotta Stuffed Shells (Serves 5-6)

My husband has been requesting these for a while now. They must have been good because I swear I had not made them in YEARS! I made the recipe pretty closely to the original except I made it a LOT bigger- I have 5 to feed, and had some great lunch time leftovers today with the salad below. The recipe is vegetarian and even my meat-loving husband did not ask where the meat was!

Ingredients

• 1 box pasta shells
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 bunch fresh spinach, stems removed and washed
• 1 container ricotta cheese, 400g
• 2 cups mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 1 large egg/duck egg
• 3/4 pepper
• 3/4 tsp salt
• 1 jar marinara sauce
• extra parmesan cheese for serving if desired

Directions

1. Preheat oven to 375 degrees. Cook pasta until al dente according to package instructions.
2. Heat oil in large skillet. Add onion and cook until tender about 3-4 minutes. Add garlic and cook another minute.
3. Chop and add spinach and cook until wilted, about 2 mins.
4. Transfer the spinach mixture into a large bowl and add ricotta, mozarella, parmesan, egg, salt and pepper. Stir until combined.
5. Spread about half the sauce in the bottom of a 9″x13″ baking dish.
6. Stuff cooked shells with spinach cheese mixture and place in single layer on the baking dish.
7. Top with remaining sauce and bake uncovered about 30-35 minutes or until sauce is bubbling.
8. Serve with basil and parmesan cheese if desired.

Radish & Mint Salad (serves 2)

This salad was inspired by the simple desire to enjoy what’s in season without lots of time or complicated ingredients. Feel free to tweak as desired with cucumber, feta cheese, green onions, or other greens. You may be surprised to know that radish leaves are good to eat! I enjoy them in salad or on a sandwich to add some greenery and nutrients.

Ingredients

• bunch radish, washed, tops removed and saved
• radish tops, washed and dried
• 6 mint leaves, chopped (Scissors work great or even tearing with your fingers)
• creamy dressing (I used coleslaw dressing)
• salt and pepper

Directions

1. Wash and slice radish. Place in smaller mixing bowl and salt as desired. Wash and dry radish leaves (yes, they are good to eat and have a slightly peppery taste). Add radish leaves to bowl.
2. Wash and chop 6 mint leaves. Add to salad. Add green onions or cucumber if desired. Add in 1-2 tbsp. Salad dressing and a sprinkle of pepper. Toss together and serve immediately. If serving later, hold the dressing until just before.

ENJOY!