In Your Share ( May 14th edition)

Welcome to the first Summer Share of the season!!

Everything has been growing fast on the farm with all this SUNSHINE! We rolled the sides on on the high tunnels to keep things from overheating inside. Outside we have been seeding, weeding and watering as fast as we can!!

You can download Recipe Packet for this week’s share HERE. These are written by my friend Katherine Deumling at Cook With What You Have. I’m definitely going to try one of the leek recipes from the packet when I make lunch for the farm crew this week!

We still have a few SUMMER SHARES for sale!! You can learn more HERE and shoot me an email to get started.

This week your share may include…

  • Cauliflower: These are our “winter” cauliflower but they are still producing a few heads even with the “summer” weather we’ve been having! I’m making cauliflower curry pizza for the crew tomorrow. Sounds a bit unusual, but it is always a big hit!  I saute red onion (or leeks) then add cauliflower and curry powder. Next, lay out the pizza dough, brush it with olive oil, add the cauliflower topping, put some mozzarella on top and bake. Simple and tasty!
  • Chard: The chard is more tender than many greens and doesn’t always make it through the winter, but this year happily it did! Try it in the Daddy Patties from your recipe packet or make my grandmothers Chard Bisque.
  • Leeks: These King Richard leeks are wonderful – just saute the tender stems with some greens – for a simple side dish.
  • Parsley: This time of year parsley, a biennial, starts to flower so you may see some of the buds in your bunches. Use the leaves in some of Katherine’s recipes and the stems buds to add a nice flavor to soup stock.
  • Dried Sweet Peppers: These look like a hot pepper, but the are in fact quite sweet. Use them as you would
  • Popcorn: We love this Early Pink variety! If you have a microwave you can put the whole cob in a brown paper bag and microwave it 1 min at a time for up to 3min. Most of the kernals will be popped off at that point so pour it in a bowl with some butter and salt & yum! BE CAREFUL – more than 4 consecutive minutes in the microwave  can cause the cobs to catch on fire!! Otherwise, take the kernals off the cob and make perfect popcorn the old fashioned way. 1 cob makes about 2 cups when it is popped.
  • Spinach: These giant leaves are incredibly tender & sweet!
  • Turnips: Not your grandmothers turnip – these are pure white, crunchy, mild japanese salad turnips. The variety is Hakuri and the greens are tasty too!

Coming soon… cherry tomato plants & beautiful little lettuce heads!