Caesar Salad and a look at volunteer time.

I love the enthusiasm for everyone to get their volunteer hours in, so here’s the scoop on the schedule for volunteering-

Community Farm Day 2013
Community Farm Day 2013

 

If you want to come to the farm to help Saturday June 7th will be our first farm day of the season.   We will be planting, weeding, mulching, milking and making meals for our help, and you are invited.   Our days start at 7:30 am with the morning milking and go all day long until evening milking at 7:30 pm.   Come for as little or as long as you like.

We can definitely use some help at the markets to distribute CSA’s.   You may schedule this type of help at the market closest to you.   Please let me know by Tuesday before the market day so we can make sure we are not overbooked with help.   We only need one person per market per week to help.   Our markets usually go from 9-1 Cumberland is 9:30 – 2:00.   We could use help setting up and making sure all of our members get their share.

For those of you who have time during the week, we are picking washing bunching and prepping Tuesdays through Fridays at the farm too, please schedule in advance for this type of help by email.

Of course we love to see those recipes so keep them coming!

We have lots of romaine lettuce to give out this week, along with a farm favorite- Lamb’s Quarter!   I will be making Paneer and yogurt to go with the lamb’s quarter in one of my favorite recipes for this time of year- Lambs Quarter Palak Paneer.   You may use lamb’s quarter in any recipe that calls for spinach, and this winter I made some spanokopita that was out of this world using lamb’s quarter instead of spinach.

Lamb’s quarter is closely related to Quinoa.   It looks very similar to quinoa and I have a hard time telling them apart when weeding.   We eat the young greens.    They taste remarkably like spinach, and have the same nutrients, only way more nutrient dense than spinach.   Good and good for you!   So when thinking of some of your favorite spinach recipes, try substituting lamb’s quarter and let me know how it goes.

Strawberries are starting, and you should be seeing some during the next few weeks.

Broccoli will be abundant this week!

 

My Favorite Breakfast

1-2 handfuls of oatmeal-I haven’t had my coffee yet and getting a measuring cup is too much of a bother.

cover the oatmeal with just enough water to cover the oatmeal

microwave for 1 minute

add 2-3 spoonfuls of yogurt, 1 spoonful of raw sugar,2-3 sliced strawberries.

 

My Second Favorite Breakfast

2 slices of bacon cut into 1/2 inch pieces

1/2 bunch of kale

2 eggs lightly beaten

put ingredients in hot skillet in the order listed first frying the bacon until cooked, then add kale until wilted then add eggs and cook until they are opaque and no longer runny.

 

Lamb’s quarter recipes link to a previous post-

https://goodnessgrowspa.com/2013/06/02/week-3-csa-shares/[/embed]

 

 

Spanakopita Recipe

 

3T olive Oil

1 onion chopped

1 bunch scallions chopped

2 cloves garlic

2 pounds of spinach or lamb’s quarter

½ c chopped parsley

2 eggs lightly beaten

½ c ricotta cheese

1c crumbled feta cheese

8 sheets phyllo dough

¼ c olive oil

 

Preheat oven to 350 degrees F.

Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture.

Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil.Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

 

  • Bake in preheated oven for 30 to 40 minutes, until golden brown.

 

 

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