Farm NewsLetter 03/21/06

The 47th Avenue/Luscher Farm Newsletter
For the week of March 20th, 2006

Winter Farm Pickup Dates: SE: 4/4, 4/18 & LkO: 4/6, 4/20

Summer shares are now available!
You can fill out a brochure at pickup or download one from the website at

With Laura away on vacation, we, the crew, have been hard at work seeding, transplanting, and weeding! Cute little tomato starts are sunbathing under lights in Laura’s basement, leeks from farm-saved seed and early broccoli are growing in the greenhouse, and carrots, beets, turnips, and early greens have been directly seeded into beds. Yum! Thank you weather!!!
With Kris, and us three apprentices returning for another go round, this time of year is particularly exciting. We have spent the winter months entering the crop data, that we recorded during our first summer, into the computer to determine how much each crop needs in terms of time and money as well as what each yields. We have seen the financial details of the farm and seen upon what a thin margin Laura runs this amazing business. We have created crop plans and assembled seed orders. As the collards stretch for the sky and the sprouting broccoli come on, we are seeing the full circle of the farm as our one-year anniversary approaches. Quite a journey it has been!
New apprentice applications have been pouring in and we look forward to the working interviews where we all have a chance to select the next generation of 47th Avenue farmers. Sarah Dawn Johnson celebrated her 27th birthday last week. Caley, who turns 27 next week, has been house-sitting for Laura and Eric and taking care of their indefatigueable border collie Fischer. Brandon looks forward to WOOFing in Costa Rica at the end of the summer season. And Kris, our faithful farm manager, is in her 5th and final season here at the farm.

Don’t forget to sign up early for a summer share! They are as hot as the rising sun!

Happy eating!
-The Crew
This week the share may include…
Raab Get ready for these sweeties! The brassicas are sending out their tender shoots.
Rosettes/Florettes These tender brassica greens are delicious sautéed, steamed, or added to any grain dish.
Cabbage A winter staple around the world! Like most winter greens they get sweeter in the cold. Slice them for slaw, then pouring a warm balsamic dressing over the top. This is great with sautéed onions and/of bacon. Add some toasted nuts or goat cheese too.
Purple Broccoli Wow! What a treat this time of year
Collards They made it through the cold snap, and taste better than ever.
Onions We should still have storage onions, but they didn’t last this year so we bought these in.
Parsnips Roasted, sautéed, in soups, stews, risotto… yum!
Potatoes From our friends at Mustard Seed Farms
Kale They pulled through the cold snap and taste sweeter than ever!

Coming Soon… White Sprouting Broccoli, Lettuce Mix, and Salad Turnips

ExceptionalGreens recipe
From shareholder Patricia Welch

2 lbs greens
4 c. water or stock
1/2 lb crisp, cooked, diced bacon or ham
1/4 tsp. dry mustard
1/4 tsp. white pepper
1/2 tsp. salt
1 tsp vinegar

Put in a stock pot and simmer for 30-40 minutes, serve with hot pepper sauce and onions!

Potato Crust Quiche
From A to Z cookbook

3 medium potatoes (to make 1 1/2 cups mashed)
1/3 cup butter, softened
2 cups mixed, chopped, cooked vegetables
1/2 cup shredded cheddar cheese
2 eggs
1 can (5.3 oz) evaporated milk
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 cup bread cubes (optional)

Cook potatoes in boiling water until tender; drain. Heat oven to 350 degrees. Mash hot potatoes with butter. Line bottom and sides of 9-inch pie plate with potato mixture. Spread vegetables over potatoes; sprinkle cheese over vegetables. Beat eggs, milk, salt, and pepper in bowl. Pour over quiche; top with bread crumbs, if desired. Bake 40-50 minutes. Eight servings.