With Warm Maple Pear Vinaigrette ~
2 teaspoons olive oil
1 garlic clove
1 small shallot
1/2 Asian pear ~ grated
1 T maple syrup
2 teaspoons mustard
2 teaspoons lemon juice
1/8 cup extra virgin olive oil
Heat t teaspoons olive oil over medium heat, add garlic & shallot, saute 3 min. Add pear and continue sauteing until pear is soft and cooked through. Remove from heat, add maple syrup, mustard and lemon juice. Transfer to a bowl, add 1/8 cup olive oil and sea salt. Whisk quickly until smooth.
3 cups arugula
1/2 pear thinly sliced pear
1/2 avocado sliced into wedges
1/8 cup toasted sunflower seeds
Toss salad and warm dressing to coat and serve.
Enjoy! We will as well tonight with a nice slice of artisan bread!
Spring is buzzing by us! I can’t believe it is Thursday again. This week has been very busy for us on the little farm. We now have three new additions of baby goats with feeding chores every two hours and milking once again twice a day. Planting is at it’s all time best right now. We are putting in heirloom tomatoes and peppers for an early harvest for Summer Shares. Napa cabbage plants, potatoes and more onions. There isn’t a day that goes by that something doesn’t go in the ground. Things are living up around here!
What we have this week ~ Hakurei turnips. Don’t mistake these for radishes. I have never met a turnip that I have liked until I met Hakurei. I will post a recipe by this evening. Chard, arugula, lettuce mix, herbs and radishes. We are adding asparagus to the mix this week as well. I think this will be the only harvest we get this year. As the day goes we will more than likely add to this post of other produce in your shares. Maybe a baby goat?? Haha!
I also have a great recipe for bitter greens using arugula that is to die for. You will need to get a pear and an avocado for the dressing. I will post that as well after we harvest today!
Ok, mustard greens are not my most favorite in a salad, but saute them and I will eat a basket full! This recipe, you can use any greens included dandelion greens!
1 bunch of greens (kale, collards, mustard, chard, mizuna, bok choy, dandelion, spinach) chopped
1 Tablespoon virgin coconut or olive oil
1 Tablespoon minced fresh garlic or ginger root, or both
1 small onion or leek, chopped
Toasted pumpkin seeds
Trim and discard (or save for vegetable stock) thick stem ends of greens. In a large skillet over medium-low heat, saute onion or leek in oil until soft. Add garlic and/or ginger and saute 2 minutes longer. Add chopped greens and fold until just wilted, but still bright green. Remove from heat and season with sea salt or coconut vinegar (a share holder got me hooked on coconut vinegar). Serve topped with a sprinkle of pumpkin seeds.
You can’t go wrong by adding a variety of greens to your menu.
Greens, greens greens! We just love the feeling that fresh greens gives us. Weather we juice them, saute them or eat them fresh they really get our bodies in great condition. This week we have mustard greens, collard greens, salad mix, red pearl onions (from early winter harvest), baby bok choy, spinach, lemon grass and rosemary. Some will get cilantro and some dill. Possible hakurei turnips this week, if not, for sure next week. I’m sure there will be other produce as we pick through the garden at harvest time tomorrow.
I’ll post a recipe later for the mustard greens. Looks like with these warm days we will be harvesting asparagus for week four.
What a beautiful week we are having here! Things are popping and blooming everywhere! Week two is upon us and this is what is planned for you shares this week: Green onions, lettuce and spinach mix, radishes, small cabbage or beets, mixed greens, pecans and herbs.
Other produce we have to look forward to in the next few weeks…..HOPEFULLY asparagus. This will be our first year to harvest and we are seeing a few little heads just barely poking through. They come on fast, but we don’t know what to expect! So lets keep our fingers crossed for a great harvest! At least one!! Broccoli raab, turnips, leeks, spring onions, bok choy, cress, kohlrabi and other new greens. Rhubarb and Peas are still about three weeks to a month out. And of course as the season continues, our baskets will become more and more bountiful.
Pick up – March 5th, 2015
Don’t you just love our rain! So far we have received almost an 1 1/2″ from this last storm. That will sure help with our snow pack.
Well let the season begin! This week is our first of 12 + 1 weeks of spring produce. Just a reminder, pick up is between 4 pm and 6:30 pm on Thursdays. If you can not pick up, please arrange for someone to do it for you. Look for our welcome letter in your first basket with all the information for this season.
If you have a basket, box or small crate, please bring one to transfer your produce. Your produce will be in baskets, but it will be easier on all of us if you can bring your own each week! If you have any baskets from last season lurking around, don’t forget to bring them.
What you will see in your baskets this week: Brussels Sprouts, spinach, baby lettuce, celery spears, mixed herbs (dill, basil, cilantro), mixed greens and possibly radishes, if not, definitely next week and whatever else we can conger up!
As the weeks go, the produce will be increasing as well.
Remember, our share current holders get to take advantage of 10% our store!