Tuesday, June 16, 2015

2015 CSA Share 3

2015 CSA Share 3


Large Share Pictured: 2 bags of lettuce mix, 2 bags of spinach, 2 bunches kale, 2 bunches swiss chard, 2 lettuce heads, 8 stalks rhubarb, 2 bunches radishes, tarragon, italian oregano and greek oregano. 


We finally got the long-awaited for rain, buckets and buckets of it over three days. Looks like we have a week of sunshine and summer heat ahead of us though. Hopefully the rain will hold off until this weekend to let our newly cut grass dry for winter hay. In the garden, the weeds are doing well, as are most of the crops, summer squash are starting to just flower, same with the cucumbers and tomatoes in the greenhouse. We have just winter squash, pumpkins and luffa left to plant in the garden, then plenty of weeds to deal with and rocks to haul out. 



We recently had two new additions to the farm: two Suffolk ewes named Simone and Judy!  These will be the breed stock of our future wool/meat flock, we'll be seeing lambs and wool next spring, until then they will earn they keep as water-powered fluffy lawnmowers. This week we have lots of greens for everyone! Spinach, lettuce, kale, swiss chard, and another chance for strawberry rhubarb pie. For the sweetest strawberries around, try the Amish road side farm stand west of Carson City. We will have extra lettuce mix (.5 lb for $2.00), spinach (.5 lb for $3), and radish (bunch for $1.50) available at pickup and the roadside stand. 

Lettuce Mix


Our favorite lettuce mix variety from Johnny Seeds, this is a mix of green oak leaf, red oak leaf, green romaine, red romaine, lollo rossa, and red leaf lettuces that always gets rave reviews from our customers.  This week we've also added some mizzuna to it. 

Rhubarb


This spring favorite can be eaten many different ways.  Our favorite is with lots of sugar and baked into a strawberry rhubarb pie!  There are also many great muffin and scone recipes which you can use rhubarb in. Others will eat the stocks with some salt raw.  If you are feeling really ambitious you can even pickle rhubarb.  


Pickled Rhubarb

Strawberry Rhubarb Turnover Pie
Cinnamon-Rhubarb Muffins

Lettuce Heads

This week we have more lettuce heads, we have butter crunch, black seeded simpson, or romaine to choose from. Small shares get one head, large shares get 2 heads. 


Swiss Chard



Chard is a leafy green vegetable often used in Mediterranean cooking. The leaf stalks are large and are often prepared separately from the leaf blade. The leaf blade can be green or reddish in color, the stalk can be red, white, yellow, orange or pink. Chard has highly nutritious leaves.  Fresh young chard like today's are great used raw in salads. Mature chard leaves and stalks are typically cooked or sautéed, their bitterness fading with cooking. Try the swiss chard as a side dish, with this easy Savory Swiss Chard recipe. Our favorite way to enjoy these greens is by tearing the leaves into strips and sauteing them in olive oil and garlic with some salt, pepper, and red pepper flakes. 



Spinach


We have some more beautiful large Spinach leaves for everyone this week, fresh from the greenhouse. Farmer Figgins's favorite dish with spinach is sautéed mushroom and spinach sandwich with feta cheese. We've also been enjoying making spinach artichoke dip with the spinach we grew over the winter. This recipe can be done with the amount of spinach a large share receives, for small shares, we recommend halving the recipe. 


Radishes

This week we have more radishes to add some heat to your salad. For a change, try them thinly sliced on buttered sourdough toast, you won't regret it! 


Kale

This week we have the first kale of the season, enjoy these young leaves as kale chips or sautéed in olive oil, garlic and a little cayenne, or add them to a soup, or a frittata, or a quiche, you can't go wrong with kale. 

Kale Chips


Herbs

This week we have tarragon, greek oregano and italian oregano. Last week we had italian oregano, this week we are giving everyone both, try seeing if you can taste the difference! Greek Oregano is usually hotter and spicier.


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