You know you've reached peak spring when you're juggling between irrigating and working in as many hours of tractor time as you can before the next bout of rain sets in. You know you're there when your propagation tables are so full that you're waiting for a bed of greens to come into maturity so that you can harvest eat and get the next thing in the ground (already!). This week, we hope to be planting a round of strawberries in preparation for next year; however, we also might need to get to planting a big round of tomatoes so that there's enough room for the cucumbers, zucchini and squash that could use that propagation house real estate immediately. Mark calls this mode the May Crazies, and though we're wigging out, there are moments of ecstatic bliss woven in there as well.
Case in point--the gorgeous Wild Hare Organic Tomato Plants that we'll have for sale at our Farmstand and Market Booths starting this week. They're looking soooo lush, and if you're anything like us, you'll want to plant or gift some this weekend. For a list of this week's available varieties, check the below.
One of the greenhouses we're harvesting through this week is packed with tender Spring Rapini, aka Broccoli Raab, and we're pairing it up with Dandelion Greens from our incredible friends at Four Elements Farm. Our Dandelion didn't make it into the seeding rotation as we'd hoped, so we're extra thankful to share this with you all this week. Be sure to check the recipes and tips for ideas on how to make the most of these super healthy and delicious Spring greens.
Share members, you'll want to make a point of picking a few Blooming Chives this week. The stems are forming beautiful, edible purple buds that actually taste like the chives themselves. Mark really loves using the flowering stems to infuse a simple batch of Chive Blossom Vinegar every year. It makes a beautiful, mauve colored vinegar (a great homemade gift for Ma!) and tastes great splashed on those grilled vegetables and potato salads all summer long. When the buds open up, I like to sprinkle the seeds onto salads, soups and roasted or mashed potatoes.
Best Wishes,
Katie
The Summer CSA begins in just 22 days! You may register for your share at anytime on our website. You no longer need a special login to sign up--you just have to know whether you plan to order and pay online or whether you'd prefer to sign up and pay by check or other method at the farmstand. Your payment will be due by the first week of the season; however, payments received prior to the start of the CSA season are greatly appreciated.
IN THE CSA SHARES THIS WEEK:
- Asparagus
- Carrots
- Dandelion/Rapini
- Onions
- Little Potatoes
- Fuji Apples
EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK Rosemary (some in flower), Blooming Chives, Oregano, Thyme, Sorrel, Mint, Lovage 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 PRODUCE:
- Salad Mix (limited)
- Green Garlic
- Celeriac
- Rainbow Chard
- Herbs
- Eggs
WILD HARE TOMATO PLANTS:
Yellow Pear, Sungold Cherry, Peacevine Red Cherry & Chocolate Cherry
Juliet Plum, San Marzano & Striped Roman
Momotaro, Wapsipinicon Peach, Persimmon, Green Zebra, Purple Cherokee, Black Prince, Pink Berkeley Tie Dye, Ananas Noire, Brandywine, Cosmonaut Volkov & Striped German.....While supplies last, of course!
Purple Tomatillos & Ground Cherries this week too!
FROM BEYOND THE FARM:
- WA Organic Pinata, Cameo, Pink Lady, Honeycrisp, Fuji, & Gala
- Organic Fruit: Heirloom Navel Oranges, Red Grapefruit, Meyer Lemons, Mangos, 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
SPRING-Y SWISS CHARD RECIPES - Love & Lemons
BACK-PORCH RAPINI PASTA WITH PANCETTA & PECORINO
Farmer Mark
1 lb Short Pasta (Farfalle, Casarecce, Fusilli, Penne)
2 stalks Green Garlic, chopped thin
4oz Pancetta, diced
Olive Oil
Grated Italian Cheese (Katie prefers Pecorino)
1 bunch Rapini, chopped into strips, stems and all.
Boil pasta according to instructions on package.
Meanwhile, place diced pancetta into a room temp skillet, bringing the temp up to medium heat and allowing the fat to render. Depending on your cut, you may need to add olive oil to coat the pan. Add Green Garlic and saute until translucent. Add chopped rapini to the pan and allow to saute and wilt. Combine greens with prepared, drained pasta and top with cheese.
GARLICKY CHIVE BLOSSOM BUTTER (VEGAN!)
One Green Planet
1 stick unsalted vegan butter, at room temperature
10-12 chive blossoms, chopped
3 cloves garlic, minced
CONTINUE TO RECIPE
SHAVED ASPARAGUS PIZZA
Smitten Kitchen
1 recipe Really Simple Pizza Dough or your favorite pizza dough
1/2 pound asparagus
1/4 cup grated Parmesan
1/2 pound mozzarella, shredded or cut into small cubes
2 teaspoons olive oil
1/2 teaspoon coarse salt
Several grinds black pepper
1 scallion, thinly sliced
CONTINUE TO RECIPE
SHEET PAN SPINACH QUICHE WITH SPRING ALLIUMS
Brooklyn Supper
2 cups all-purpose flour
14 tablespoons unsalted butter cold
3/4 teaspoon sea salt
6 - 7 tablespoons ice water
Cooking spray or neutral oil
1 tablespoon butter
2 stalks green garlic chopped, plus 1 stalk cut into long thin strips
2 stalks ramps chopped, plus 1 stalk cut into long thin strips
4 ounces cream cheese room temperature
1/4 cup cream
6 large eggs
10 ounces frozen spinach thawed, with as much water as possible squeezed out
3/4 cup grated cheddar or gruyere 3 ounces
1/2 cup grated Parmesan 2 ounces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
CONTINUE TO RECIPE
SAUTEED DANDELION GREENS WITH EGGS
A Beautiful Plate
4 cups chopped dandelion greens, thick stems removed (about 1-2 large bunches)
2 tablespoons unsalted butter, clarified butter, or ghee
1 large leek, white and light green parts only, finely chopped
4 large eggs
1/4 cup crumbled feta cheese
CONTINUE TO RECIPE
SAUTEED SPICY DANDELION GREENS WITH ONION
Gina Marie Miraglia Enriquez
4 pounds dandelion greens, tough (lower) parts of stems discarded and leaves cut crosswise into 2-inch pieces
2 tablespoons extra-virgin olive oil, plus additional for drizzling
2 tablespoons unsalted butter
2 large onions, halved and thinly sliced
4 large garlic cloves, coarsely chopped
1 fresh hot Italian cherry pepper, seeded and minced, or 1/2 teaspoon crushed red pepper
Salt and freshly ground black pepper
CONTINUE TO RECIPE
LONGEVITY GREENS PIES
Diane Kochilas
2 large carrots, peeled and grated, or 1 1/2 cups grated pumpkin or butternut squash, lightly salted and thoroughly drained in a colander*
1 ½ pounds / 750 g mixed raw sweet greens (any combination of spinach, sweet sorrel, sweet dandelion, Swiss chard, Chervil) / 6 cups cooked mixed greens
1 fennel bulb, chopped
3 red onions, chopped
2 leeks, trimmed and chopped
4 scallions, trimmed and chopped
1 pound commercial fillo, at room temperature
1 ½ cups chopped fresh herbs (any combination of mint, parsley, fresh oregano, marjoram, savory, dill, fennel fronds)
¾ cup extra virgin Greek olive oil
CONTINUE TO RECIPE