Will and I finished packing and harvesting by noon today! Normally it takes until three or four, but since Will’s parents are visiting from Portland, Oregon where Will is from, we had a few extra hands.

Farm tours will be available tonight during pick up from 4-6, just park on Elm Street (preferred) or along the driveway (Notice how the White Pick up is Parked, and follow the pattern). A warning, the space is pretty tight there so you might have a difficult time getting out. You can also take opt to a tour next week if tonight doesn’t work for you, or if you are splitting a share and it is not your week to pick up. Will and I will be in the back if we are giving tours, so if no one is there at the box station please leave your old box, grab the new box, and SIGN OUT ON THE SHEET! If you would like a tour tonight, please wear covered shoes and preferably long pants. Your shoes could get a little dirty in a few areas. Just follow the arrows past the house and that will take you to the farm.

Tonight’s share:
Curly Kale
Swiss Chard
Colored Beets
Cherry Belle Radishes (The last of them in the boxes for awhile; they are a little rough around the edges but we thought we’d throw them in anyway since they aren’t too bad)
Scarlet/Harukei butter/salad turnips (these don’t need to be peeled and are best raw in salads)
Fennel (That big white bulb with a frilly top; smells like anise or licorice)
Zucchini/Summer Squash
White Kohlrabi
Two Heads of Lettuce
Green Onions

We had initially aimed to put Spinach and Arugula in this week, but after looking again this morning it’s still a little small. We will probably do it next week. Sorry for any confusion.

As far as happenings at the farm, we started pulling out our garlic to cure this week, and planting the last of the winter squash and pumpkins. We got our sweet potato slips so those will go in the ground this weekend. We’ve rototilled in a lot of old beds and are now planting new successions. As far as new items coming up soon, the carrots are finally growing fat, broccoli is coming on strong, the beans already have two inch long pods, and the eggplant and peppers are really taking off as well as the tomatoes. We can look forward to summer very soon!

Some recipes:

This recipe is from the http://theforestfeast.com/
Roasted Beet and Turnip Gallete (since this recipe uses frozen puff pastry dough, this is a fast meal)
3 medium sized beets
5 small to medium sized red turnips
2 tablespoons olive oil
1 frozen puff pastry sheet, defrosted in the fridge overnight
1/2 cup ricotta
A few pinches of coarse sea salt
1/4 teaspoon smoked paprika

Trim the beets and turnips, and lay them out on a baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt. Roast at 400ºF for 20 to 40 minutes depending on size. They are done when fork-tender. (My turnips were smaller than the beets, so they took 20 minutes, whereas the beets took 40 minutes.
Lay out the puff pastry on a baking sheet, pinching the edges to make a little crust. Prick the surface all over with a fork. Blind bake it at 400ºF for 5 minutes. Take it out of the oven and spread the ricotta over the whole surface.

When the beets and turnips have cooled a bit, peel the skin off if you wish (I don’t bother), then slice them thinly and layer them over the ricotta. Dust the whole galette with the paprika, then drizzle the galette with another tablespoon of olive oil and a pinch of salt.

Bake at 400ºF for 15 minutes until the edges are golden. Cut into squares and serve warm or at room temperature. You may wish to drizzle a little more olive oil on each piece before serving, and add another pinch of sea salt.

Another great use for the fennel, broccoli, and greens this week is this version of pasta!

Pasta With Greens and Feta

6 Tbsp. olive oil (or less)
2 cups chopped onion
2 cups packed chopped greens (e.g., swiss chard, or kale plus any other greens)
1/2 to 1 lb penne or other short substantial pasta
1/2 to 3/4 lb crumbled feta cheese
1 head broccoli (or veggies of choice)
salt and pepper

Cook onions about 10 minutes over medium heat, add broccoli, squash, fennel, or any other veggies on hand. Start pasta water.

Add chopped greens to veggie pan and cook 10-15 minutes.

Cook pasta al dente.

Just as pasta is close to done, add feta to greens mixture (over low heat).

Add pasta to greens mixture, mixture thoroughly while heating for a few minutes.

Salt and pepper to taste.

See you all tonight!


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