Phew…we made it! On Thursday, May 24th we had our first open house and CSA pick up. The weather was perfect; both the wind and temperature (which has been so strong and high lately) eased up. In the early hours when Will and I harvested, it was overcast and there was a gentle rain. It was perfect for harvesting, and it reminded me of being back in Washington and working in what seemed like everyday with wet muddy boots and rain gear on to keep you at least somewhat dry.
It was so nice to meet everybody and show them our farm, and talk a little bit about how Will and I handle the workload together here at 26th Street. Some people are gardeners, some really love to cook, everybody had a unique perspective and it is just all very exciting. Everybody was so kind and supportive; we feel very grateful to be where we are and doing what we are doing. Thank you to everybody. Everyday we learn more and more, and we are always trying to improve.
As of this point, we have only done harvesting for home use, so it was great for us to feel how a harvest morning will work, and how we will keep everything as fresh as possible until pick up at 4. Our boxes seem to keep everything nice and cool.
Some boxes ready for pick up lined up in the shade.
Pink Beauty Radishes, Kale, Swiss Chard, Baby Bok Choy, Head Lettuce, Braising Mix, Dill, and Cilantro.
Our goal as farmers is to provide both familiar items, and items that might be new. We are offering recipe ideas with our newsletter to give people a head start into the vast amount of recipes available.
As we felt the braising mix was one of the most unfamiliar items, we included this recipe with this week’s box. We have already seen that someone has tested it out! Thanks to Mrs. Emily Dunbar for sharing the photo of her testing out the recipe with our braise mix.
(The eggs about to be poached)
This recipe called “Eggs in a Nest” is from “Animal Vegetable Miracle” by Camille Kingslover.
There is a large difference between store bought eggs, and eggs locally and or organically raised. If you can buy eggs locally, we encourage you to do so. You will notice a vast difference in flavor, and they are much more dense nutritionally. We raise a small flock for home use on our farm, but as of now we don’t know of anyone personally that raises eggs organically for sale. There are local eggs for sale at Back Alley Bakery though, and there will probably be some for sale at the farmer’s market in June. (It begins June 9th at Highland Park!)
1 medium onion, chopped
garlic to taste, chopped
½ cup sun dried tomatoes
braising mix, coarsely chopped
8 local or organic eggs
sea salt and pepper
cooked brown rice (optional)
Sauté onions and garlic in olive oil in a wide skillet until lightly golden
Add carrots and tomatoes and sauté for a few more minutes, adding just enough water to rehydrate the tomatoes.
Mix in greens and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.
Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes.
Remove from heat and serve over cooked brown rice. Add salt and pepper to taste.
If you had great success with a recipe this week, please share it with us! Greens are the most nutritious vegetables out there. They are filled with vitamins C, B6, B1, B2, E, plus trace minerals such as manganese, copper, iron, and calcium! Spring is all about greens, and we have a lot of them in the field now.
We are so glad to be finally starting up our CSA. The weather has been super warm, and the weeds are popping up with the bugs, but we seem to have come out of the big hail storm we had two weeks ago alright and things sure look pretty bright.