THINK DRY THOUGHTS
 

The weather has been pretty gross over the past several days, so I'm going to unabashedly rewind to a drier point in recent memory, in hopes that thinking drier thoughts might will them into reality so that we can transplant our long-standing greens (like kale and collards) in the field under more ideal conditions later on this week.  Mark was really excited when he snapped this photo because this was the first time in about as long as ever that he was able to cultivate in early April. It was right before it started raining buckets (and in today's case, dumping hail), but I have to give it to him--the guy managed to make the most of the days we had to get rows of spinach, salad greens, carrots and beets directly seeded out there in the nick of time.  This morning, he was pretty excited to share that he could see those rows of Spinach germinating from River Road.  If we're able to get into the fields later on this week, they'll be a more to see and, well, EAT.  It sure beats sitting around with tables full of transplants and the best of intentions, so let's hope this rain lets up.

Until then, if you're feeling adventurous, Jade and I spied a lovely patch of Spring Nettles cropping up that farmshare members are invited to pick from this week.  I find them very spinach-like in flavor, and they're unbelievably nutritious.  Be sure to have a pair of gloves on hand for when you pick and wash them though--they'll sting if they haven't been exposed to heat.  

Best Wishes,
Katie
 

IN THE CSA SHARES THIS WEEK:

• Cauliflower
• Purple Sprouting Broccoli
• Yukons and/or Russets
• Carrots
• Onions and/or Leeks
• Pink Lady Apples
• Frozen Blueberries

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK Rosemary (some in flower), Thyme, Sorrel and Nettles.

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Celeriac 
• Braising Greens
• Kale Raab
• Rainbow Chard
• Eggs 
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Pinata, Cameo, Pink Lady, Honeycrisp, Fuji, Gala, & Melrose Apples. Bosc & D'Anjou Pears
• NW Organic Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Jody's Honey!  

SEASONAL RECIPES & TIPS

CAULIFLOWER & BROCCOLI SALAD
WITH GINGER VINAIGRETTE
Pierre Franey

• 1 head cauliflower, about 1 pound
• 1 brunch broccoli, about 1 pound
•  Salt to taste
• 1 tablespoon Dijon-style mustard
• 2 tablespoons red-wine vinegar
• ⅓ cup olive or vegetable oil
• 1 tablespoon grated fresh ginger
• 2 tablespoons finely chopped parsley or coriander
•  Freshly ground pepper to taste

CONTINUE TO RECIPE

CAULIFLOWER STEAKS AND PUREE
WITH WALNUT CAPER SALSA
Yotam Ottolenghi

FOR THE SALSA

• ⅓ cup walnuts
• ¼ cup olive oil
• 2 tablespoons drained capers, patted dry
• 1 Fresno chile, seeds removed, finely chopped
• 3 tablespoons coarsely chopped parsley
• 1 tablespoon dried currants
• 1 tablespoon sherry vinegar or red wine vinegar
• 1 teaspoon finely grated lemon zest
• Kosher salt

CAULIFLOWER & ASSEMBLY

• 1 small head of cauliflower
• Kosher salt
• 1 garlic clove, finely grated
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 sprigs oregano
• 2 3-inch strips lemon zest
• Lemon wedges (for serving)

CONTINUE TO RECIPE

BLUEBERRY LEMON MORNING CAKE
Kent Rollins, A Taste of Cowboy (Thank you Carolee for the recipe!)

• 2 cups blueberries, fresh or frozen 
• 3 cups all-purpose flour, plus 1/2 cup if using frozen berries 
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 sticks butter, softened
• 2 cups sugar
• 3 large eggs
• 1 cup lemon yogurt
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Powdered sugar for sprinkling 

CONTINUE TO RECIPE

POTATO-AND-BROCCOLI SOUP
Food & Wine

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
• 1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
• 3 cups canned low-sodium chicken broth or homemade stock
• 3 cups water
• 1 3/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1/2 cup grated Parmesan

CONTINUE TO RECIPE