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Farm Share 2019 Week 2 (June 12-15)

This may be your second week in or maybe this is your first taste of the season. With the cool spring we have been having, our greenhouses have been even more essential to provide you with the variety you expect. This week offers many different leafy greens, from spinach, to kale, to bokchoy and turnip greens. We hope to inspire you in this blog that yes, you can handle all this leafy goodness, and your body will thank you for it, as these are the most-nutrient-dense veggies around!

Cucumbers are bearing their fruit! Can you spot them?

A couple of crops we are eagerly anticipating are greenhouse cucumbers (little babies are on the plants now- can you spot them?) which will be ready in a week or 2, and carrots, which are the size of my pinkie fingers now and will be quite lovely in a couple weeks. Of course there is also lettuce, which is in the field and finally starting to grow! We are watching hopefully to see if we will have some next week, and in the mean time, our whole share holders get to sample them as baby lettuces.

Whole share contents: Chinese cabbage, mixed baby lettuces, potted basil, rutabaga, parsnips, radish, 2 bunches asparagus, green onions, cilantro, rhubarb, bok choy, green kale, turnip greens & spinach
half share contents: green kale, turnip greens, spinach, radish, rhubarb, cilantro, bok choy, asparagus x 2 & potted basil
simply six share: red potatoes, radish, green kale, spinach asparagus & potted basil
Beef & bok choy stir fry
asparagus & kale fettucine with turnip green Caesar salad
Thai Kale, quinoa & turnip green salad

Thai Kale, Quinoa & Turnip Green Salad

Ingredients

3 cups green kale, finely chopped (I used scissors)

2 cups turnip greens, finely chopped

1/2 cup cilantro, chopped

1/2 bunch radish, thinly sliced

1 carrot, shredded

1 tsp fresh ginger

1/4 cup green onion, chopped

1/2 lime

1/4 cup peanuts, almonds or cashews

1 tbsp. maple syrup or honey

1/4 cup peanut butter, smooth

3 tbsp. soy sauce

3/4 cup quinoa

1 pinch red pepper flakes

1 tbsp. rice vinegar

1 tsp sesame oil, toasted

1 1/2 cups water

Directions

  1. Wash and chop produce and cooked quinoa and add to large mixing bowl.
  2. Mix liquid ingredients for dressing (heating lightly if needed to mix) and toss with salad.
  3. Enjoy, topped with nuts or chicken.

Happy grazing!

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Farm Share Week 15 (Sept 11-13, 2013)

Phew! So summer’s having a little comeback this week. I hope you are enjoying the sun while we have it.

Half Share

  • Spinach
  • Beefsteak or Campari tomatoes
  • Carrots
  • Red beets
  • Savoy cabbage
  • Red or green scallions
  • Green peppers
  • Zucchini (yellow or green)
  • Turnip greens or green kale
  • eggplant

Whole Share

  • Spinach
  • Beefsteak or Campari tomatoes
  • Carrots
  • Red beets
  • Savoy cabbage
  • Red or green scallions
  • Green peppers
  • Zucchini (yellow or green)
  • Turnip greens
  • Eggplant
  • Campari tomatoes
  • Black or green kale
  • Spaghetti squash
  • Red sheppard or yellow bell peppers
  • Cantaloupe
  • Green leaf lettuce
  • Strawberries or apples
  • Leeks or garlic

 

This week I wanted to give you some ideas of how to use all of your veggies for the week, based on some of the tasty meals I’ve made with our veggies lately. I do not follow any specific diet except for the more veggies and unprocessed foods, the better, but I think most of these ideas could be adapted to vegetarian or gluten-free diets.

Monday:

Roasted chicken (legs and wings) and roasted veggies (beets, carrots, potatoes or squash). Roast whole chicken and save the breasts for tomorrow.

Tuesday:

Spinach, chicken, avocado and strawberry salad with mango chipotle dressing. A five-minute meal if you pre-roasted the chicken!

Wednesday:

Eggplant Parmesan with turnip green and beet green salad

Thursday:

Sweet and Sour Chicken (green peppers, carrot, cabbage and scallions)

Friday:

Burgers with tomato (reg or veggie) with savoy cabbage salad (carrot, savoy cabbage)

Saturday:

Fish filets and zucchini fries

Sunday:

Ground chicken chili (green peppers, tomatoes, zucchini, scallion) with cheese, plain yogurt, and scallions to garnish.

 

Hope these ideas get the wheels in your head turning. Here’s a tip if you are overwhelmed with tomatoes. Wash and put in the freezer in a bag, and simply pull out and use in your cooking later. I made a large watermelon and a few very ripe bananas into juice by throwing it all into a blender, doing a quick blend, seeds and all, and simply straining out the seeds and pulp. I also froze some juice for popsicles for my son.