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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.