Week 16- Parsnips

parsnips

 

We have some beautiful parsnips for your pot this week along with a recipe for caramelized parsnip skillet, I have saved the last of the celery for this occasion.     For those of you who haven’t had parsnips before, they are delicious!!!!   Parsnips are closely related to carrots, but they are much sweeter, and they do not store as well.   This may be why you don’t see many parsnips at the grocery store.   They can get “rubbery” relatively quickly.   Also, proper harvesting of parsnips require the soil to not be washed off.   This helps to keep them crisp.   We will be brushing off the field dirt before we pack them, but you will need to wash your roots before you cook them.   Enjoy-

Caramelized Parsnips

1 bunch of parsnips sliced

1 bunch of celery with leaves chopped

2 T butter

1/8 t nutmeg

salt and pepper to taste

Melt butter in skillet and add the parsnips, celery, and seasonings.   Sautee for about 20 minutes on medium heat or until parsnips begin to brown.   Serve hot.

Canning Tomatillos

Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions. Remove the dry outer husks entirely from the tomatillos and wash the fruit well. Leave whole; do not peel or remove seeds. Add enough water to cover the tomatillos in a large saucepan and boil them gently until tender, about 5 to 10 minutes. Add bottled lemon juice or citric acid to the hot jars, 1 T of lemon juice for pints, 2 T lemon juice for quarts. Fill hot tomatillos loosely into hot jars, leaving ½-inch headspace. Cover with the hot cooking liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Option 1—Process in a Boiling Water Canner:
Pint jars………………………………………40 minutes
Quart jars……………………………………45 minutes

What’s in the bag-

Tomatoes!!!

Peppers

Parsnips

Celery

Melons

Tomatillos

Apples

Have a great week everyone!

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Week 15- Back To School With Apples

So we’ve got some Ginger Gold apples ready to go into your bags this week.   These are an excellent fresh eating variety that mature earlier in the season than most.   I also have some New England Pie pumpkins coming your way too, along with some wonderful pumpkin recipes everyone should try.

Pumpkin Spaghetti Sauce

This recipe sounds a little off, but one evening last summer, I was short on spaghetti sauce for our supper.   I did have a pumpkin that needed to be used, so I improvised and this is what I came up with.   My family and helpers LOVED it!!! Everyone had seconds, and I had enough for everyone, because pumpkins go a long way for a meal!

2 peppers with seeds removed and sliced in half

1 onion

1/2 a pie pumpkin seeds removed

5 tomatoes peeled

1 tablespoon minced garlic

2 tablespoons of oregano leaves

1/4 cup of basil

salt and pepper to taste

In a roasting pan place onion, peppers and pumpkin face down, I add a little water to keep them from drying while roasting.   Roast these veggies until the pumkin is soft, about 1 hour.   In the mean time, place the remaining ingredients on the stove and simmer for the same amount of time.   When all ingredients are done, mix in small batches in the food processor and puree until all ingredients are combined.   Serve over spaghetti noodles or rice.

Roasted Pumpkin Seeds

We all snacked on the seeds while we waited for the spaghetti sauce to cook.   This is my usual recipe, but I have added garlic powder, cinnamon or cardamon for extra flavor. Pumpkin seeds Olive oil Sea Salt On a cookie sheet place the pumpkin seeds.   Drizzle with olive oil and sprinkle lightly with sea salt.   Roast at 300 degrees for about 20 minutes.

New England Pumpkin Pie

Here’s my relationship with pie- I love to eat it, but making it is a very different story.   My mom started making pies long after I was out of the house, as my younger siblings grew more independent.   The pie crust is intimidating to me, as far as time commitment goes, so I usually cheat and buy store made pie crusts- that’s my confession.   I have no trouble throwing together nearly anything from scratch, but pie crust is a hurdle that I may cross one day, just not today!

I will give you a recipe that makes a wonderful pie filling, but the crust is entirely up to you.   If you have a favorite recipe, by all means use it.   Or you can opt for the easier softer way of purchasing your favorite brand of ready made crust like I do.

1 roasted pumpkin mashed (instructions for roasting are in the first recipe)

1 cup of sugar

1 1/2 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon allspice

1/2 teaspoon ground ginger

1/2 teaspoon ground mace

1/2 teaspoon vanilla

1/2 teaspoon salt

1 can evaporated milk

3 eggs

Blend ingredients together and pour into pie shells.   I believe you will get 2 9 inch pies from this recipe, depending on the size of the pumpkin.   You could also make lots of little serving pies with the filling if you like, but the baking time will be much shorter.

Bake at 425 for the first 15 minutes, then turn the oven down to 350 and bake for an additional 45 minutes for a 9 inch pie, 20 minutes for a single serve pie.

New England Pie Pumpkins and Acorn Squash

Acorn Squash

This is my family’s favorite in the garden right now!   I usually slice the squash in half, remove the seeds and roast the squash until it is soft.    Scoop out the flesh from the skin, mash it and serve like mashed potatoes.   I add a little butter, milk and salt to give it a creamier, savory flavor.   The boys love it, and so do I because it’s a healthier alternative to white potatoes.

 

Fried Green Tomatoes

This recipe brings back really good memories about my grandparents, with whom I spent most of my youthful summers.   I always loved it when Grandma made this for us grandchildren, I hope you enjoy it too.

Just like the fried squash blossoms, you will need 3 ziplock baggies- 1 with flour, 1 with eggs, and 1 with seasoned bread crumbs.   Slice your tomatoes into 1/4 inch slices.   In a skillet heat up about 4-5 Tablespoons of oil, then in this order shake the tomato slices until covered in the flour, then egg, then bread crumbs.   Saute about 2 minutes on each side until golden brown.   Serve hot.

 

What we are getting this week-

1. New England Pie Pumpkin

2. Apples

3. Tomatoes- red and /or green for the “fried green tomato recipe”

4. Peppers

5. Tomatillos

6. Acorn Squash

7. Flour- Wheat or Rye and you can contact me if you have a preference:)

8.   Basil for the spaghetti sauce recipe

Have a great week!

 

Your Farmer,

Dawn

Is it really week 14 already?

Time flies when you’re having fun!   I have a great line up for this week-  some new ingredients to work with:)

 

Purslane Salad

1 bunch of purslane

1 red onion finely diced

1 tomato finely diced

Dressing

juice of 1 lemon

4 T olive oil

1/2 t salt

 

Combine all ingredients for the dressing in a jar with a lid.   Shake until well blended.

Tear leaves away from the stem of the purslane and chop the stem into 1/4 pieces.   Mix the leaves and stems of the purslane with onion and tomato.   Pour dressing over the mixture and toss until the purslane is well coated.

 

Melons!!!!!

We’ll have three different types of cantaloupe along with some watermelons coming on, and you’ll be sure to get at least on kind this week.   We have sweet granite, lambkin and banana cantaloupe and sweet favorite watermelon.

 

Peppers

If you don’t tolerate hot peppers, now would be the time to tell me.   I have 4 varieties of sweet peppers planted, and only 2 kinds of hot peppers.   We’ll be picking sweet italian peppers, green and yellow bell peppers, aji dulce peppers, and the pimientos are not ready yet.   On the hot front, chiles and pablanos.

 

Tomatillos are still doing great!   I wish my tomatoes would take notes from these prolific producers.   You’ll still be getting tomatoes too.

 

Celery

It seams like every other year is a celery year, and this is the year for celery.   We have been enjoying it fresh with peanut butter.   Wow, our celery is so much better than what you buy in the store, the flavor is intense, and the texture is real!

 

Spaghetti Squash

Yes it is still going strong this week, and it remains to be my all time favorite veggie!

 

If you haven’t seen our FB page lately, then I’ll leave you with this thought, as we all have a great week!

 

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We did it!

Yesterday morning the heavens opened up, angels sang glorious tunes and the Pennsylvania Department of Agriculture handed me my Commercial Kitchen Certification.

I have been working really hard to get all of my ducks in a row this year.   We have had 3 visits from the PA dept of Ag, and 2 from the USDA this year.   We have been certified as a commercial Kitchen, approved as a farm producer to accepts Farmer’s Market Nutrition vouchers from seniors,  mothers and children, we have been approved to accept snap benefits from low income families.   Whew!

 

Did I mention that I greatly underestimated how much time it takes to cube all of that lamb?

 

I am not a person that relies on excuses to get by in life, but the last 2 weeks have been a real blur to me.   I may have messed up some bags, I know I didn’t get my blog out on time, but really, I am so glad that I have finally reached my goals so I can focus better on our CSA’s.   In my original plan, many of these things were to be done before our picking started, but our government just doesn’t operate like that.   Se la vie!

 

The nights have been cold.   Our tomatoes didn’t do what they told me they would do this week, so many are still on the plants waiting for that perfect color.   I am trying to substitute other items.  I personally have had enough of the squash, but it’s doing so well and refuses to quit!   I’ll leave you with a recipe this week and look forward to Sunday’s blog to get back on track.

 

Patty Pan Pizza

IMG_2665The wonderful shape of these squash lend to a Pizza that contains no gluten and low carbs.

 

Slice the patty pan squash through the center.   Sometimes I slice the stem end so the squash sits flat on the pan.   Add your favorite pizza toppings, I used pesto from the basil in our CSA’s this week, but regular pizza sauce works well too.   Bake at 350 degrees for 20-25 minutes.

 

Week 9 – Wheat Berries

The wheat is in!  There’s a lot more too, here’s this week’s haul:

 

Broccoli & Cauliflower

Beans

Wheat Berries

Cucumbers

Basil

Leeks

Green & Yellow Zuchini

 
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These are the different kinds of beans we grow: French Green, Yellow Wax & Royal Burgundy.  They’re all delicious 🙂

 

Basil

We all know basil is great for making Pesto.  Here’s a simple recipe and some excellent ideas for meals and snacks:

Pesto

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • Special equipment needed: A food processor

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Yield: Makes 1 cup.

pesto-and-tomato-quesadilla

Pesto quesadilla (above) take one: pesto, tomato and mozzarella between a whole wheat quesadilla.

Pesto pasta with extra protein: Toss steamed, shelled edamame, lightly sautéed spinach (optional) and whole wheat rotini in pesto. The buttery texture of edamame complements pesto surprisingly well.

Pesto tortilla pizza: Top an organic whole wheat tortilla with pesto, reduced fat mozzarella and sliced tomatoes. Bake at 450 degrees Fahrenheit, preferably on a baking rack, until the cheese is golden and bubbling.

Pesto scrambled eggs: cook your scrambled eggs as usual and take the pan off the burner once the eggs are mostly set. Stir in pesto and top with Parmesan and diced tomatoes.

Pesto popcorn: stove top popcorn lightly tossed with pesto and grated Parmesan (optional).

Pesto grilled cheese: layer pesto, mozzarella, and roasted red peppers or tomatoes on good whole wheat bread. Grill. Amazing!

Arugula pesto pizza bagel: Top a 100% whole wheat bagel with pesto, mozzarella pearls and cherry tomatoes. Bake at 450 degrees Fahrenheit for about ten minutes, until the cheese is melted. Let the bagels cool slightly and top with arugula that has been lightly tossed in lemon juice, salt and pepper.

Avocado pesto pasta: This might not be the prettiest pasta around, but it sure is tasty. Combine roughly equal parts avocado and pesto in your food processor. Add a squeeze of lemon juice. Blend thoroughly. Drizzle in extra olive oil if necessary. If you’re feeling adventurous, blend in some goat cheese, too. Toss with whole wheat pasta.

 

Wheat Berries

Wheat Berry Apple Salad

194 calories, 2.9 grams sugar, 2.8 grams fat, 39.3 grams carbohydrates, 6.3 grams proteinWheat berries are nutrient powerhouses loaded with protein, fiber, iron, and more, making this salad-in-a-jar recipe a particularly nourishing meal! Mixing the dense and chewy grains with apples and dried cranberries offers a winning sweet and savory combination. A light lemon and vinegar dressing helps keep the calorie count down too!

Ingredients:
3 c. cooked wheat berries
1/2 Granny Smith apple, chopped
1/3 c. dried cranberries
1 scallion, minced
2 tbsp. parsley, chopped
1 tbsp. lemon juice
1 tbsp. balsamic vinegar
1/2 tbsp. olive oil

Directions:
Mix all salad ingredients in a bowl and set aside. Whisk the lemon juice, balsamic vinegar, and olive oil until well combined. Toss with salad.

Makes 4 servings.

Whole Wheat Oatmeal Berry Crumb Bars

Serves: 9
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:

  • 3/4 cup blueberries
  • 3/4 cup blackberries
  • 3/4 cup sliced strawberries
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 3/4 cup whole wheat pastry flour
  • 3/4 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 1 tablespoon turbinado sugar

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Lightly coat an 8 x 8 baking dish with nonstick spray.

2. In a small bowl, combine berries, sugar and cornstarch. Set aside.

3. In a large bowl, combine flour, oats, brown sugar, baking powder and salt. Add egg, vanilla and cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

4. Spread 2/3 of the batter into the prepared baking dish. Spread berry mixture evenly over the bottom layer. Sprinkle with remaining 1/3 of the batter and turbinado sugar.

5. Place into oven and bake until golden brown, about 25-30 minutes. Let cool slightly before cutting into bars.

Make your own flour!

We’re going to be experimenting this ourselves, and here’s a great link for following along at home.  You can make do with a coffee grinder and a mixer — so give it a shot!

http://www.kingarthurflour.com/blog/2010/10/15/grind-your-own-whole-wheat-flour-%E2%80%93-how-sweet-is-that/

 

Hoping that everyone is having a great week,

Your Farmer,

Dawn

Black Raspberries for Week 7

Oh yeah baby, black raspberries it is for our shares this week along with some other lovely items for you to enjoy!

Black Raspberry Cobbler

1 cup black raspberries

1 t minute tapioca

3T sugar

1 cup milk

1 egg

 

1 cup flour

1 T baking powder

2 T sugar

1/2 t vanilla

 

Combine  black raspberries, tapioca, and sugar in a 8×8 baking dish and set aside.   In a medium sized mixing bowl combine milk, eggs, vanilla, sugar, baking powder and flour.   Pour batter over the berries and bake at 350 degrees for 30 minutes.   Serve warm with milk over it.

Some other things you can expect to see this week are:

Summer Squash- mixture of Yellow Squash, Zuchini and Patty Pan Squash

Salad greens

Carrots

Peas- probably the last week for them.

Cut flowers of zinnias, calendula, echinacea, snaps and larkspur

Barley – if we can get a good dry day this week, we’ll be harvesting the barley for our CSA’s first!

Also, I picked 2 cucumbers last week.   I picked five cucs today.   I may be up to my elbows in cucs very soon, and if it happens by Tuesday, you’ll get some cucs to cool you off this week!

 

See you all very soon!

 

Dawn

 

 

 

 

Give Peas a Chance- week 4

Yes there are peas on earth here at Goodness Grows, and we are ready to share the peas with everyone.

Friskers Peas
Friskers Peas

Minty Peas and Onions

2 green onions chopped 2 cups peas 1/3 cup fresh Chocolate mint chopped 1 t salt 1/2 t pepper 2 T sugar 2 T apple cider vinegar Mix ingredients and serve fresh and raw…. super easy!

Caramelized Cauliflower

Ingredients:

  • 1 head cauliflower, about 1 1/2 lb., cored and cut into florets about 1 inch in diameter
  • 2 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt

Directions:

Preheat an oven to 400°F. Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil evenly over the florets, then sprinkle with the salt. Toss to coat the cauliflower evenly, then spread the florets out evenly. Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes. Transfer the cauliflower to a warmed serving bowl. Serve immediately. Serves 4. Variation: To make caramelized curried cauliflower, in a small bowl, stir together 2 Tbs. extra-virgin olive oil, 1/2 tsp. kosher salt, 1 tsp. curry powder and 1/4 tsp. cayenne pepper. Drizzle over the cauliflower, toss to coat evenly and roast as directed above. When the cauliflower is done, in a small bowl, stir together 1/2 cup plain yogurt and 1 Tbs. Dijon mustard. Pour over the hot cauliflower and serve immediately.
So what will we find in our CSA this week?
1.   Peas
2.   Onions
3.   Mint
4.   Cauliflower, Broccoli, Cabbage or Kohlrabi
5.   Yes, our yummy salad mix
6.   Strawberry Cream Cheese
7.   Garlic, the last to be picked, but we are already planning a super crop for next year!
I have been seeing zucchini and other summer squash starting.   Very soon we’ll be getting enough to fill csa’s, probably next week.    If this rain gets things going, we may be able to get some summer squash to you this week:)

Week 3 CSA Shares

Lamb’s Quarter Pesto Pizza!

This week is so exciting for me!   We have a wonderful list of products and recipes on tap for this week.   You will start to see more of the products coming to you, and we have only just begun!   I have been trying to respect those with special dietary needs, so if you see something that you may have wrote on your dislike list and you want to try it, just message me so I can get it to you.

Here’s what we are getting:

1.   Wild Spinach

2.   Salad blend of-  3 varieties of lettuce, beet tops, kale, pea tendrils and Mustard Greens

3.   Garlic

4.   Turnips

5.   Cilantro

6.   Paneer

7.   Yogurt

8.   Basil

9.    Fresh cut Iris to make you smile until next week 🙂

Now for the fun part, what am I to do with this stuff?

The wild spinach should be used first because it has the shortest storing time.   You can still eat it after it wilts, but who wants that?   Wild spinach can be used in any recipe that calls for spinach.   You can use it in your favorite Quiche recipe, on pizza, with pasta, as a wild spinach dip, and for my favorites, Palak Paneer and Lamb’s Quarter Pesto.

Lambs Quarter Pesto:

remove leaves from stem and wash (there is a slight “dusty” feel to the leaves which is normal and will wash off for the most part)

Blend in blender or food processor
1 1/2 cups of wild spinach leaves

3-4 crushed garlic cloves

1/2 cup sunflower seeds

1/4 cup parmesan cheese

1/4 to 1/2 cup olive oil

blend using a wooden spoon carefully to push the mixture into the blades without hitting the spoon
add olive oil as needed to get a paste like mixture while blending

Uses for the pesto:
On Pizza instead of tomato sauce
stuff mushrooms with it and bake
Couscous salad: add pesto to cooked couscous, lemon juice to taste and diced onions, salt and pepper, stir till all is coated and green

 

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Palak Paneer

    • 6 tablespoons olive oil

    • 2 cloves garlic, chopped

    • 1 teaspoon ground ginger

    • 1/2 cup finely chopped onion

    • 2 teaspoons ground cumin

    • 1 teaspoon ground coriander

    • 1 teaspoon ground turmeric

    • 3/4 cup yogurt

    • 5-6 cups fresh wild spinach, torn

    • 4 sprigs fresh cilantro leaves

    • 8 ounces paneer

    • coarse sea salt to taste

    1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 teaspoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and yogurt (add more or less to achieve desired creaminess). Add the wild spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.

    2. Pour wild spinach mixture into a blender or food processor and the remaining 1/2 teaspoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.

    3. In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry paneer until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

      Turnips

      Turnips can be used as a substitute for potato in some recipes or along with potatoes.   I have also had sweet and sour turnips that were prepared with vinegar and sugar, julienned (cut in thin strips) with carrots.   The whole plant is edible bulb and greens, although the greens are better at a young age.

      Garlic Turnip and Potato Mash

      2 pounds of potatoes peeled and cubed
      1/2 pound of turnips sliced
      8 cloves of garlic sliced
      1/4 cup of milk- any kind of milk will work
      3/4 teaspoon of salt
      1/8 teaspoon of pepper
      2 tablespoons of butter (optional)

      Turnip Green Casserole

      1 pound of chopped turnip greens
      1 tsp. sugar
      Salt, pepper to taste
      1/2 of (10 1/2 oz.) can cream of mushroom soup
      1/2 c. mayonnaise
      2 tbsp. wine vinegar
      1 tsp. horseradish
      2 eggs, slightly beaten
      Bread crumbs
      Grated cheddar cheese

      Blend all ingredients together except crumbs and cheese. Spoon into casserole. Cover top with bread crumbs and cheese and bake one hour at 350 degrees. Serves 6 to 8.

      Fennel With Turnip Greens

      Ingredients

      • 1/2 tablespoon olive oil

      • 1/2 bulb of fennel diced

      • 3 turnips (with greens)

      • 1/2 cup chickpeas

      • 1 teaspoon each: olive oil, balsamic vinegar, and stone-ground mustard

      Instructions

      1. Heat olive oil over medium heat. Dice fennel and add to the pan. Remove the greens (set aside) from turnips and dice turnips, stir into fennel. Continue to cook for 4-5 more minutes or until fennel and turnips soften.

      2. Stir in chickpeas and turnip greens. Continue to cook until greens begin to wilt (I don’t like them 100% cooked so I always let them cook down 1/2 way.)

      3. In a small bowl, whisk together olive oil, balsamic vinegar, and mustard. Pour into pan and stir to coat. Remove from oven and serve while still warm.

       

Week 2 CSA

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Garlic

Yes, that’s right, we are picking garlic for this week, and you get stems and all.   Before you throw out the stems, don’t do it, they are good to eat, no lie!    I like to slice them and fry them with eggs, or meat and the flavor and texture is superb!   This will possibly be one of the first experiences with fresh food.   The super markets don’t have tops because they don’t store, or ship well.   But really, they are great, and a bonus for getting fresh picked produce!

 

Turnip Greens

Turnip greens top the list in vitamin content, and are among the highest containing calcium of all leafy greens.   Here is a quick and simple recipe to help you use your turnip greens.   For those with half shares, just cut the recipe in half, and those with large families, you can double it.   I have also added small amounts of bacon and maple syrup to this recipe as a variation.

Ingredients
1 tablespoon olive oil
1 clove garlic, chopped
1 teaspoon red pepper flakes
1 1/2 pounds turnip greens, washed, stemmed, and chopped
Freshly ground black pepper
2 tablespoons Dijon mustard
1 cup chicken stock
1/2 cup chopped pecans, toasted
Directions
Heat olive oil in Dutch oven over medium heat.

Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.

In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

Pea Shoot Walnut Pesto

You will receive pea shoots in your CSA this week too.   This may be another new food to try, they taste just like peas, and contain the very same nutrients as peas do.

1/2 c Walnuts

1/2 Garlic clove

1 T Parmesan Cheese

1/2 c Pea Shoots

3T Olive oil

Salt and Pepper to taste

Place the garlic and pea shoots in a blender and process until smooth.  Add the toasted walnuts and blend briefly.  Do not over process, as the nuts will take on a floury consistency.  Turn the pea shoot mixture into a bowl then add the Parmesan.  Gradually add the olive oil until you have reached a thick coating consistency.   Season with salt and pepper to taste.

Serve with cooked pasta.

 

Salad

We’ve got some wonderful salad blend coming your way too-yum!   The salad is again a blend of lettuce and greens we started early this spring.

 

Yogurt

Remember this recipe from the farm meet and greet?

Yogurt and Chive Dressing

2 cups of yogurt

2 T fresh chopped chives

2 T lemon Juice

2 T sugar

Salt and pepper to taste

Combine all ingredients and refrigerate for 1-2 hours before serving.

 

I am also including Chives so you can make it.

Our Iris garden is ready to share, and our peonies may be popping out this week too!

We have some exciting things coming on, again on a first pick status.   I will try to make sure that all of you get some asparagus and now we are picking small quantities of strawberries, and kale is coming to those who received asparagus last week.

Another rotation I need to make are eggs.   Rob wanted to squeeze the chickens last week to get enough for everyone, but I wouldn’t let him.   Instead, we will be rotating the weeks by location and our first rotation will be Goodness Grows and Frostburg for this week.   Bedford will be next, and Cumberland will follow.

Also, we can reuse the bags from last week for week 3 delivery, please return them for reuse.   Thank you in advance for helping us recycle the bags!

Till then take care!

First week CSA

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Wild and Wonderful Salad!

So exciting to have our first CSA deliveries for the season!   We are a little earlier than some of our Farmer’s Markets, so we will be meeting at Rose’s Parking lot in Cumberland, on Thursday from 11:00- 1:00, and City Place parking lot in Frostburg, on Friday from 11:00-1:00.   Our Bedford Market is starting on Wednesday from 9:00-1:00, and Wholesome Living Marketplace will be open until 5:00pm for those that need a later pick up time.   Our Tuesday pickup at the farm will be from 10:00 am and all day long, we have a refrigerator in the greenhouse to keep things cool and fresh.

Our CSA distributions will be light this week, as we are just getting started for the season.   This is only temporary, so don’t be discouraged, it’s normal.   As the season progresses, we will be packing much more variety and larger portions to fill your tummies.   I wouldn’t want to waste the early season picks anyway, so here’s the line up for the week-

1.   Wild and wonderful salad- blend of baby lettuces, mustard greens, arugula, pea tendrils, lamb’s quarters and sorrels.

2.   Radishes

3.   Eggs

4.   Feta

5.   Goat’s Milk Soap

6.   Cozy cup of tea herbs- blend of mints, chamomile, and balms

7.   First pick of the draw- We have many veggies ready for first pick (light)-   you will get at least one:)

8.   Lilacs to make you smile till next week.

Really exciting to get moving on the CSA’s thank you everyone for supporting local food in our community!

 

See you soon!